The head-swiveling halt for restaurant dining in foodie-favorite Chicago because of COVID-19 has been painful for many wholesale companies, even as eating out slowly picks back up.Furman is the founder at the once almost exclusively wholesale Windy City Mushroom, where business has bloomed beyond typical restaurant customers to direct sales to consumers playing chef on their home turf.
Read:‘The end of meat is here’? Coronavirus has ‘kicked open the door’ to a vegetarian future, claims N.Y. Times op-ed The nearly finished remodel, both by opening up vertically and by pushing into additional floor footage, will allow for eventually growing 10,000 pounds of mushrooms per week, doubling the previous 5,000 weekly pounds. Furman says gross sales are about $3 million annually. He looks to expand a current full-time staff of three employees to six to eight once production capacity is met.
Windy City’s most popular sellers are blue oyster mushrooms . Chestnut mushrooms, which have a button shape but are more flavorful than white button mushrooms, rank as the second most popular. The rarer lions mane mushroom is also grown, along with, and in smaller cultivated batches, the typically wild caught hen of the woods, and more.
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