About Us

The story of Mushrooms and More is a chronicle of vision, resilience, and the transformative journey of a business that has become synonymous with quality and sustainability in the gourmet mushroom market.

Nearly four decades ago, Hans Johansson foresaw the potential in wild and gourmet mushrooms, a market niche that was yet to be fully realized. With the culinary industry yearning for unique and authentic flavors, Johansson established Mushrooms and More in White Plains, New York. Initially serving markets, he soon shifted focus to restaurants, where chefs’ appreciation for quality mushrooms was evident. This pivot was crucial, as retail challenges like improper packaging led to spoilage, a problem chefs did not face.

Under Johansson’s leadership, Mushrooms and More offered an impressive variety of up to 30 types of mushrooms, sourcing locally and globally, from Connecticut to Europe. The company’s reputation soared as it supplied to top New York City chefs and expanded its reach to Westchester County.

As the COVID pandemic’s peak waned, consumer have become further health conscious. Mushrooms and More is now driven by a mission to bring mushrooms to the mainstream. The journey of past two years has led to the creation of a mushroom-based burger patty, a product that promises both delight and sustainability. Mushrooms and More Inc added a manufacturing plant and a warehouse in 2021 and is located in Upstate New York.

The evolution of Mushrooms and More, from Johansson’s early vision to its post-COVID revival, is a testament to the enduring spirit of entrepreneurship. It’s a narrative that inspires, reminding us that innovation can flourish even in the darkest times, and that from adversity can arise a path to a sustainable future. The legacy of Hans Johansson lives on, not just in the mushrooms that grace the plates of Michelin-starred restaurants, but in the spirit of change that drives Mushrooms and More forward—a symbol of hope and a beacon of innovation in the world of gastronomy.