From a little farm with a big mushy heart to fungi education.

Milton Mushrooms started life as a small farm in 2014 with a love of growing, supportive chef friends, and a caravan lab. We’ve supplied local restaurants and farmers markets with gourmet mushrooms, grown medicinal mushrooms for immune-boosting drink blends, and created a range of cultures for Australian growers. Now, we’re passionate fungi educators, running workshops, making cool shroomy merch, and publishing foraging and identification zines for Australian shroom enthusiasts.

Drawing on a decade of experience, Milton Mushrooms is your guide to the world of fungi. Our mission is to help Australians learn more about the mushrooms that grow all around us, whether you're on the coast or in the big city, and how to identify, grow, and use them in everyday life.

At its heart, Milton Mushrooms is about the joy of interacting with our fungi friends and being part of the global mycelial network of shroomers. We’re proud to be members of the Australian Mushroom Growers Association (AMGA), Australian Food Sovereignty Alliance (AFSA), and Slow Food South Coast (SFSC).

  • Marita Smith

    Marita is a scientist, author, and editor passionate about fungi. With a PhB (Hons) from ANU, she’s the science nerd behind Milton Mushrooms. She’s passionate about the diversity and ecology of Australian fungi. ​

    Her fave way to eat mushrooms is sautéed with butter, garlic, and fresh greens alongside scrambled eggs – breakfast of champions.

    Interested in learning more? Check out Marita’s interviews with the dashing folks at Milkwood Permaculture and Autostraddle.

  • Clare Moore

    Clare is a graphic designer and long-time mycological misfit (she can spot a saffron milk cap from a moving car). With a BA and BDes from UNSW, she’s the design brains behind Milton Mushrooms. When she’s not out in the forest looking for fungi, she’s running her south coast design studio, Clare Moore Designs.

    Her fave way to eat mushrooms is sautéed with butter, garlic, and thyme and tossed through fresh pasta with goat’s cheese. Yum.