Mushgiving 2025: A Day of Foraging, Food, and Fungal Community in East Texas

This past weekend, Emory Market Gardens (EMG) had the joy of hosting Mushgiving—a collaborative event with the North Texas Mycological Association (NTMA). It was a day filled with exploration, education, great food, and a shared love for fungi. Despite chilly temperatures and steady winds, our community showed up ready to learn, forage, and connect.

A Morning Foray Led by NTMA

We kicked off the day with a guided foray through the woods surrounding Lake Fork Reservoir, led by NTMA’s own president, Sebastian Tabibi. Sebastian took time throughout the walk to teach attendees how to spot, photograph, and document wild fungi. His guidance covered everything from responsible collecting to understanding key identification features, and he patiently answered questions the entire way.

Though the weather hinted at winter, the canopy kept everyone comfortable—and the mushrooms didn’t disappoint. Attendees found and identified several species that will be submitted to NTMA’s iNaturalist citizen science project. These observations help track biodiversity in the region and build a clearer picture of what species are active during this part of the season.

A Culinary Experience in the Greenhouse

After the foray, the day continued at Emory Market Gardens’ facilities, where the warmth of our greenhouse set the stage for a fantastic meal. We were honored to host acclaimed Chef Duane Miller, who created a beautiful farm-to-table lunch using mushrooms and produce grown right here at EMG.

The menu included:

Mixed green salad featuring a cranberry vinaigrette
Garden vegetable soup crafted by EMG’s own Jason Burson
Savory mushroom risotto with a chimichurri sauce
A rich, mouthwatering mushroom bisque (which we were lucky enough to take home—and it was just as good the second time!)
Locally sourced sourdough bread

The food received rave reviews, and the greenhouse was filled with conversation, new friendships, and lots of curiosity about mushroom cultivation and cooking.

Hands-On Identification & Facility Tours

As attendees enjoyed their meals, Sebastian hosted a hands-on mushroom identification session right there in the greenhouse. Guests brought in their foraged finds, asked questions, and learned how to better understand the unique traits of each specimen.

Meanwhile, the EMG team led guided tours through both our mushroom production facility and our outdoor market garden. Visitors got a behind-the-scenes look at how we grow gourmet mushrooms, how we steward our soil, and how our produce makes its way from the field to the community.

Exploring the Spore Store

Our “Spore Store” and produce facility were open throughout the afternoon, giving guests a chance to take home:

Fresh mushrooms
Freshly harvested produce
Mushroom grow supplies
Tea blends
Tinctures and other mushroom-based products

We loved answering questions about our growing processes, and we were grateful for the enthusiasm and support from everyone who stopped by.

A Community that Makes it Magical

What truly made Mushgiving special was the people who attended. We had such an engaged, positive group—full of excellent questions about fungi, cultivation, scientific documentation, and sustainable growing practices. Events like this remind us why we do what we do: to build community, share knowledge, and celebrate the incredible world of mushrooms.

Thank You for an Incredible Mushgiving

To NTMA, Chef Duane Miller, Sebastian Tabibi, the Emory Market Gardens Staff, and everyone who joined us—thank you for making Mushgiving such a meaningful event. We’re grateful for your support, your curiosity, and your passion for fungi and local food.

Let's connect

For details on how to join the North Texas Mycological Association, please head over to their website (https://www.northtexasmycology.org/) where you can find their future events, workshops, and forays. We’re already excited for the next one.

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