Built on four decades of supplying gourmet mushrooms to New York City restaurants, Mushroom Squared makes frozen plant-based patties centered on whole maitake mushrooms. The company brings that restaurant-focused sourcing standard to home kitchens with patties that cook straight from frozen and use recognizable ingredients rather than methylcellulose or mystery powders. Its parent company, Mushrooms and More, has served more than 100 New York City restaurants since 1983, while Mushroom Squared develops functional variations such as its Lion’s Mane-infused Cognitive Harmony patty.
GFSI certification
SQF audit
Compliance program
SQF
Quality certification
Phillips Gourmet MushroomsA four-generation Kennett Square mushroom business, Phillips Gourmet develops and produces proprietary mushroom formulations for restaurant operators, retailers, and food manufacturers. The company has cultivated mushrooms since 1927 and processes much of its crop within three days of harvest, drawing on Phillips Mushroom Farms’ year-round production and more than 70 million pounds shipped annually. Its value-added line includes recipe-ready sautéed and fire-roasted mushrooms, dried ingredients, custom packs, and Lion’s Mane coffee.KENNETT SQUARE, PA
MyForest FoodsAt its Green Island, New York, vertical farm, MyForest Foods grows organic oyster mushroom mycelium into meatless foods such as MyBacon and MyPulledPork. An Ecovative spinoff launched from experiments begun in 2020, the company uses its parent’s AirMycelium process to create whole-cut proteins with short ingredient lists, and MyBacon has earned multiple 2024 food awards.GREEN ISLAND, NY
Borough MushroomsBorough Mushrooms operates New York City’s first mushroom farm and mycology lab, growing specialty mushrooms locally for grocery stores and farm-market customers across the Northeast. The company also develops added-value mushroom products, connecting urban cultivation with regional food retail.COPAKE, NY
Uncle Nick'sNicholas Rytting, a New York City hospitality veteran with experience in a Michelin-starred kitchen, created Uncle Nick’s after struggling to find a cauliflower crust worth serving to his large extended family. The company makes plant-based pizza crusts for people who want dietary-friendly food that still feels at home at the dinner table.CALVERTON, NY