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 China. The company’s reputation soared as it supplied several thousand pounds of mushrooms weekly to top New York City chefs, including Jean-Georges Vongerichten and Alain Ducasse, and expanded its reach to Westchester County.

However, the turn of the millennium brought unforeseen challenges. The Covid pandemic struck, crippling industries worldwide, and the vibrant New York restaurant scene, along with Mushrooms and More, faced an existential threat. Johansson, with a heavy heart, had to let go of his staff and shut down operations.

As the pandemic’s peak waned, Dr. Shekhar Patel, armed with extensive experience in food, pharma, and nutraceuticals, recognized the critical role mushrooms could play in addressing climate change and the impacts of intensive agriculture. Dr. Patel, alongside Srikanth Palle, acquired the dormant Mushrooms and More, driven by a mission to bring mushrooms to the mainstream.

Their journey led to the creation of a mushroom-based burger patty, a product that promised both delight and sustainability. The search for a manufacturing location brought them to a former state correctional facility in Upstate New York. Together with Dharma Rao, they transformed this space into a manufacturing plant and warehouse, inaugurating it in 2023 and revitalizing a deprived region with new jobs.

In 2024, Dr. Patel’s innovative spirit led to the cultivation of mushrooms at the Upstate facility, optimizing production costs and reinforcing the company’s dedication to local, sustainable practices.

The evolution of Mushrooms and More, from Johansson’s early vision to Dr. Patel’s 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.