When you visit the West Reading Farmers Market, you’ll notice the unmistakable freshness of Forgedale Fungi’s offerings. There are shiitakes with their rich, woodsy aroma; delicate golden enoki; the steel ombre of blue oyster; and the shaggy brilliance of lions mane that customers eagerly seek out each week.
Behind this abundance is producer Adam Lauer, a local grower whose passion for mushrooms is matched only by his dedication to transparency, quality and community connection.
Adam founded Forgedale Fungi in 2023, but the roots of the business stretch back much further. After studying agribusiness management and horticulture at Penn State, he learned the art and science of mushroom cultivation through hands-on experience with Oley Valley Mushrooms and Mycopolitan.
His early career took him into the heart of Philadelphia, where he worked on nonprofit vegetable farms teaching teens how to grow food.
Now in his second year at the West Reading Farmers Market, Adam brings that same spirit of education, connection and craftsmanship to Berks County. His farm is located just 25 minutes from the market, making Forgedale Fungi seriously local.
Forgedale Fungi is known for two things above all: impeccable freshness and exceptional quality. Many mushrooms sold at the market were harvested that very morning. Adam prefers to harvest mushrooms while they are still young because earlier harvests produce a longer shelf life.
The careful handling is part of the secret. Mushrooms are harvested directly into the bins they are sold from and are only touched once at harvest and once again when bagged for the customer. This minimal handling preserves texture, quality and nutritional value.
Inside the grow room, everything is kept meticulously clean. Adam uses only soap and water on surfaces, relying on pressure washing and HEPA-filtered air to keep the environment sterile.
“We never spray anything on the mushrooms themselves,” he explained.
Because mushrooms naturally produce vitamin D when exposed to UV light, Adam mimics forest conditions by using UV in the indoor grow space. This allows him to grow mushrooms year-round, not just seasonally, while maintaining the nutrient profile nature intended.
While shiitake remains Forgedale Fungi’s top seller, the excitement around lions mane and golden enoki is undeniable. Adam’s personal favorite cultivated mushroom is the pioppino, celebrated for its deep flavor and satisfying texture. But ask him what sparks the most joy, and he’ll point to wild foraging chanterelles during summer and maitake in the fall.
In addition to fresh mushrooms, Forgedale Fungi offers highly concentrated mushroom extracts. Unlike many big brands, Adam takes the extra step of evaporating solvents to ensure a precise amount of pure extract in each bottle.
“Other companies typically don’t tell you how much mushroom extract is actually in their products,” he said.
Current offerings include Lions Mane, Reishi and a Lions Mane/Cordyceps blend, with a new immune-support extract coming soon.
Adam values direct connection with shoppers. He loves hearing what people are cooking, what they’re curious about and what they want more of. The most popular recipe on his website is the fan-favorite lions mane “crab” cakes, and a new recipe for mushroom pate is on its way.
For Adam, value lies in the special relationship of growing food and getting to interact directly with those who consume it.
“It’s great for obtaining feedback and making sure customers are satisfied with our products,” he said.
And at the West Reading Farmers Market, that relationship is thriving one beautiful cluster of mushrooms at a time. Find Adam all winter long in the West Reading Shopping Center parking lot from 10 a.m.-noon. Visit westreadingfarmersmarket.com for more information.
Kendra Giangiulio is the manager of the West Reading Farmers Market.