Estevan Hernandez started growing mushrooms in his garage about 12 years ago while still in high school. It was an interest he developed after adopting a vegan diet.
Years later, after embarking on a career in electrical engineering, Hernandez decided to focus on his mushroom passion. He left his job, studied mycology under a master grower to become a Senior Mycologist, and opened an urban farm. He also turned to The Loan Fund, a nonprofit lender, for funds to help him start New Mexico Fungi, his Albuquerque business.
“I would probably still be working out of my garage, and I certainly wouldn’t be operating on the scale I am now,” said Hernandez.
New Mexico Fungi grows about a dozen mushroom species year-round using temperature-controlled incubators and rotating crops to produce Enoki, Chestnut, Lion’s Mane, Reishi, Shiitake, Shimeji, Turkey Tail, and several oyster varieties including black pearl, blue, golden, and pink. Harvesting about 140 pounds each week, the company meets the needs of customers searching for fresh produce and medicinal fungi, as well as commercial customers such as Vernon’s Speakeasy and Los Poblanos.
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