There are so many great products in the region: fruits and vegetables, meats and fish, wines and beers, cheeses and maple products… And now, add mushrooms to that list! 

Mycep is a small business based in Granby, a mushroom farm founded in 2023 that offers a variety of mushrooms grown year-round. It’s a high-quality and highly flavourful product that our executive chef, Alexandre Poulin, loves to feature on his summer menu year after year. 
Cloée Viens, a true mushroom enthusiast and co-owner of Mycep, answers all our questions about her products

Where did the idea to start this adventure come from?

My partner, Alexandre Cornellier, and I were looking for a business to start. The pandemic really made us reflect on how we eat in Quebec and on food autonomy. 

At the time, as soon as we were able to start traveling again, we went to Cuba. After a day at the beach, we stumbled upon a documentary about mushroom cultivation in Quebec. It caught our attention. We were starry-eyed. We promised ourselves that when we got back, we would try growing mushrooms in our basement. 

 We did it for a year. We also took an entrepreneurship course and conducted a market study. We went to meet with restaurateurs in the area. 

In May 2023, we finally took the plunge! 

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What varieties do you grow? And why did you choose those?

First of all, we chose the vertical farming model; it’s the most viable option for us since we can produce mushrooms year-round. Ultimately, a farm needs to be profitable. That’s why we selected some accessible mushroom varieties and others that are a bit more unique. 

Each variety brings its own flavour, texture, and special touch to a dish. For example, we have six varieties of oyster mushrooms: blue, yellow, phoenix, gray, black pearl king, and white. They all have different tastes, some more smoky, others with sweet notes. 

When we work with new varieties, the goal is to explore new textures and flavours. 

You supply mushrooms to several restaurateurs in the region, including restaurants from the PAL+ group and the kitchens of Escapades Memphrémagog’s Grand Cru. How does this collaboration work?

So great, what a wonderful partnership! They all visited our facilities last year. Having my mushrooms is great for them, because it allows them to work with local, fresh products year-round. 

 On Le Grand Cru, we feature four varieties. Often, Alexandre will also take mixed baskets from me, where I put in the current harvest. We really experiment with different types of cultivation. 
With François (chef at OMG Resto), we’re mainly working with oyster mushrooms right now. Geneviève (chef at Bistro Kóz) prefers shiitakes and lion’s mane. And finally, Pierre (chef at Bistro 4 Saisons) is currently working with pholiota adiposa. Each chef uses the mushrooms in their own unique way!

How does it feel to see your mushrooms in gourmet dishes?

It’s awesome! It’s a source of pride every single time! I get emotional talking about it because we put so much energy into our mushrooms. The chefs elevate the work we do on the farm and take it to another level. We’re promoting something other than the common white button mushrooms.  

 We’re building amazing relationships with our chefs, and that’s precious. It’s the part of my job that I love the most. I really enjoy knowing what the chefs are doing with my mushrooms, and it gives me reasons to go visit them!

In your opinion, what’s the best way to cook Mycep mushrooms?

I love them in all kinds of ways! For example, one of my clients serves my oyster mushrooms with a sea buckthorn coulis. I never would have thought of that pairing—it’s not a typical combination—but it was extraordinary! Just like I love seeing my mushrooms in a dish that’s more traditional, like a forest-style shepherd’s pie. Or even the classic sautéed mushrooms—each chef puts their own twist on it. I always order that at a restaurant. It’s simple, but everyone prepares it differently. 

As for me, I always make my sauté with oyster mushrooms and pholiota adiposa. You start dry, and when the mushrooms start to brown, that’s when you add the fat. And in a cream of mushroom soup, I definitely add shiitake. No need to add too much, it’s so aromatic!

Aside from restaurants, how can people discover Mycep mushrooms?

There are several ways to discover them. People are invited to visit the farm and our shop. Every winter, we hold guided tours. Throughout the summer season, we’re present at public markets in the region. We also offer corporate workshops and “lunch & learn” sessions. We even go to schools. 

Our mission is to introduce as many people as possible to the endless possibilities mushrooms have to offer! 

Find Mycep products at a store near you.

To come taste and discover how Chef Poulin will be preparing Mycep mushrooms this year aboard Le Grand Cru, book your cruise now!

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