Darrell McLain and his sons, Greg and Phil, worked at mushroom farms in other areas of the country before moving to Texas to build a farm of their own in 1988. They knew they could use their knowledge of mushroom farming along with their passion for the business and also take advantage of technology not available to earlier farms.
Growing white button, crimini, portabella, oyster and shiitake mushrooms, the McLains harvest in excess of 225,000 pounds of mushrooms every week. Along with putting sustainable farming methods into practice, Kitchen Pride employs extensive water conservation and recycling programs. After each crop, the compost used to grow mushrooms is sold to be used again on farmers’ fields and in local gardens and landscaping.
Kitchen Pride employees have embraced the McLain’s attitude of personal care and attention to consistently produce high quality mushrooms year round. We are fortunate to have customers in the food service industry and retail customers alike that appreciate fresh locally-grown quality and truly take it to market. Our Central Texas location and modern growing methods have allowed us to provide our customers with the freshest and highest quality mushrooms available.