River City Mushrooms, 75 Young Street, Winnipeg, MB (2026)

An online repository of educational articles and experiments illustrating how to foraging for and cultivate edible & medicinal plants and fungi. The premise of this knowledge is to outline ways in which we can use both plants and fungi as a conduit for creating ecologically sound and interconnected food generating communities on a local and global level that will remain sustainable and resilient well into the future.

03/31/2026

THANK YOU WINNIPEG! 😎🎥🍄‍🟫

My sincerest gratitude to everyone that was able to attend this last Sunday’s public screening of the 2025 Fungi Film Festival at The Park Theatre. Much appreciation goes out as well to those that helped to spread the word and get everyone together for an evening celebrating independent film and the world of fungi!

I’m already looking forward to next year, and excited to see what folks around the world are putting together right now to submit for the 2026 compilation. If you were able to come out to the event and have any comments that you would like to share, feel free to comment below, send me a message or get in touch through email.

I love that I can help get this diverse community together under one roof and experience some exceptional artistic talent and expression while deepening our wonder and appreciation for our valuable decomposers and soil builders.

It was a really great and fulfilling evening for me, and I hope you all had a wonderful time too. Like I mentioned above, Any feedback you have is greatly appreciated to help make this event better each year! Hope to see you all again in 2027! ✌️😘🍄‍🟫

02/05/2026

Hey everyone! It’s that time of year once again. River City Mushrooms is pleased to present a screening of the 2025 Fungi Film Festival! 🎥

So put on your caps (you know which ones) and join us for another round of cinematic mushroom magic at The Park Theatre on Sunday, March 29th! 🤩

The Fungi Film Fest is the world’s only film festival dedicated to the beauty, otherworldliness, and human influences of mushrooms, lichens, and micro fungi, and we’re pleased to be showcasing this year’s selection of films here in Winnipeg. 🍄‍🟫

This year there are 14 films from 8 different countries that all explore how we understand, interact with and interpret fungi using an array of artistic and creative film styles cross-genre. 🍿

Visit The Park Theatre website to reserve your spot, or follow the links in our bio. 😎

A full list of all the featured films, including a brief description of each, as well as more information about The Fungi Film Festival can be found at fungifilmfest.com or on Instagram (). 📖

18+ only event

Program Schedule:
6:00: Doors Open
7:00: Welcome & Introduction
7:10: Film: part 1
8:10: Intermission
8:30: Film: part 2
9:35: Film Conclusion
10:00: Doors Close

Hosted by Tom Nagy of River City Mushrooms with permission of the Fungi Film Festival. 🍄🤝🍄

12/17/2025

Hey folks. The last few weeks have been a pretty big blur for me, and I have all of you to thank for that. In a good way, or course. 150+ grow kits have come out of this (literal) bedroom-size production space since mid-November and are now on local store shelves or in your hands and homes already.

As a small business owner and team of 1, being busy is an excellent problem to have, and I’m immensely grateful for all of your interest, support and loyalty. I’m only here doing what I do because you all value what I can do for you.

I’m also dropping in here this afternoon to provide an update to those of you that may still be interested in grabbing a kit for yourself. Grow kits have gone out to once again this week, and in Pine Ridge Hollow also has a rotating selection of grow kits available.

I am also updating the website today with any remaining inventory, so check the website if you’re interested. Between now and the middle of next week, you can pick up from my directly in West Broadway. In closing, thank you everyone. I’m looking forward to yet another year of cultivating mushrooms and community with you all in 2026 ✌️🍄‍🟫😘

10/20/2025

One of the greatest strengths that many popular varieties of culinary mushrooms have is their cold hardiness. Species like oysters, lion’s mane, chestnut and shiitake (among many others) grow incredibly well at lower temperatures, right down to near freezing, with light frosts hardly phasing them at all.

Here are a few photos of blue oysters growing prolifically in the ‘compost pile’ - comprised of spent blocks that have already yielded bountiful crops indoors, continuing to flush outdoors over the last couple of weeks. The cold weather forces them to grow slowly and produce gorgeous deep blues and purples - a feature not seen during the warmer months.

The texture and density of these mushrooms is also incredible - slower growth and lower temperatures result in less moisture evaporating and less invasion by insects - which is again something that mushrooms are much more prone to when outdoor temperatures are warmer.

These mushrooms are also not watered or taken care of in any way - blocks are tossed into piles and allowed to do their own thing when they’re ready. They often wait to get rained on before flushing, and this technique allows you to get the best possible return on your investment.

Even if the mushrooms are not eaten by you, something else will definitely come along and eat them. Mushrooms and mycelium are also a prime food source for insects, which in turn provide food for higher trophic organisms like other insects, birds and rodents. This highlights how important fungi can be to revitalizing and promoting ecosystem health - not just as recyclers but as the basis of food chains.

So, if you have the space, rip that grow kit out of the bag and throw it into the corner of your yard. You may get additional mushrooms, or if you miss out on that you will be doing your local environment a favour by promoting local biodiversity and ecosystem regeneration. That’s what the fungi are all about, folks. Keep that mycelium running.

09/26/2025

Blue oysters are looking fantastic this week! With the cooler temperatures of autumn finally settling in, everyone is growing slower but is of exceptional quality. Generally cooler temperatures are best for most commonly grown gourmets.

Colours tend to get brighter and more vivid with cooler conditions as well - these blue oysters can be almost white when growing conditions are around 25°C, but can be dark navy with purple highlights at temperatures between 10°C and 15°C.

Stay tuned to your inbox for the October newsletter that will be dropping next week. Some fun new grow kit releases, as well as the return of some fan favourite species and varieties planned for next month!

If you’re new here, welcome! And if so, consider subscribing to our newsletter. We send something out once (or at the most, twice) per month to keep you in the loop with educational workshops, public programs and grow kit drops in the online shop.

Have any questions for us on how we do what we do, or ideas for programs and workshops? Let us know in the comments below or send us a DM! Visit the RCM website to describe to our newsletter 👌🍄‍🟫📬

08/13/2025

We’re back at it today with another species highlight. I’ve been growing this one for a couple of years now, and it’s definitely got a bit of a trick to it. Pioppino (Agrocybe / Cyclocybe aegerita) is a really tasty and unique culinary mushroom that is not nearly as popular as it should be.

Although the yields are lower than with oyster (Pleurotus spp.) or lion’s mane (Hericium spp.) mushrooms, pioppino have a really nice nutty and earthy flavour that becomes richer and deeply savoury when braised in sauces and stews.

I often cook the stems and the caps of the mushrooms separately, since they have different textures. The caps are fairly delicate and so I like to gently simmer them in oil or butter with minced garlic and serve over pasta or on top of generously buttered toast.

The stems have a slightly more fibrous and structured texture. These are the sections that I cut or slice and cook as part of a saucy stir fry with vegetables, or add directly to the pasta noodles since these sections can survive being tossed around, getting coated in sauce and not fall apart.

Pioppino mushrooms are a wood loving species, but they cannot be cultivated as a perennial in Manitoba. In the wild, this species grows out of the stumps and rotting roots of poplar trees throughout the south eastern United States and parts of central and southern Europe.

Pioppino can be cultivated in a number of different ways. Grow kits work very well indoors, and are perhaps even easier to care for than the more popular oyster and lion’s mane mushrooms. Pioppino can also be grown outdoors by shallowly burying the grow kit in the soil.

So long as the location is shaded, protected from strong winds and watered regularly, you can expect a flush of pioppino mushrooms to grow directly out of the soil within a few days of being planted and watered. Pioppino are a real winner in my books. You should give them a try.

Address

75 Young Street
Winnipeg, MB
R3C1Y7

Website

http://www.rivercitymushrooms.ca/

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