Chicago innovators redefining the future of food through sustainable, indoor mushroom farming. Today is the National Day of the Mushroom!
And Four Star Mushroom is here to show us how their zero-waste growing model is good for both you and the planet. Joe Weber joins us with more.

Mushrooms often take the place of beef, since they’re naturally earthy and meaty. But we’re not talking portobellos or shiitakes anymore. A one-of-a-kind business here is growing harder to find varieties, and thus, more appealing to chefs.

Chicago Gen Z entrepreneurs cultivate urban mushroom farm with global sustainability vision

(FOX32 Chicago)

Four Star Mushrooms is dedicated to bringing innovative specialty mushrooms to Chicago. That’s why they’re partnering with chefs to create premium quality gourmet and functional mushrooms.

Executive chef Chris John creates delicious lettuce wraps on Lunchbreak (WGN Chicago)

Four Star Mushrooms seeks a sustainable food system through regenerative agriculture.

(StarChefs 2024 Feature Story)

Mushrooms can be polarizing: you either love 'em or you hate 'em. In my experience, it's all about the preparation. This orange "chicken" mushroom recipe has a 100% success rate when it comes to converting shroom haters to shroom lovers. So come with me as we tour Four Star Mushrooms, grab some designer blue oysters and chestnuts for the road, and get to frying. Let's do this 🤘🏼

Some 75 percent of the land area in Illinois is farmland. And while farming is an obvious necessity, some warn of the environmental impacts of industrialized monocrop agriculture, including soil erosion, a decrease in biodiversity, and an increase in carbon emissions.