Question 1

How do I start a wholesale account with Prairie Table Mushrooms?

Accepted Answer

Getting started is simple — request a complimentary chef sample through our website or contact page. We'll deliver a sample box to your kitchen so you can taste our mushrooms before committing. After that, we set up a wholesale account with your preferred delivery schedule and order minimums.

Question 2

What is the minimum order for wholesale delivery?

Accepted Answer

Minimum orders are $75 for Lincoln deliveries and $100 for Omaha deliveries. We find this covers a useful weekly supply for most restaurant kitchens without over-ordering.

Question 3

Can I order on-demand or do I need a recurring schedule?

Accepted Answer

Both options are available. Many of our restaurant partners prefer a standing weekly order for consistency, but we also accommodate on-demand orders when your kitchen's needs vary by season or event schedule.

Question 4

Do you offer pricing for large volume orders?

Accepted Answer

Yes — volume pricing is available for high-quantity accounts such as hotels, catering operations, and multi-location restaurant groups. Contact us to discuss your volume needs and we'll put together a custom quote.

Question 5

What areas do you deliver to?

Accepted Answer

We currently deliver to Lincoln and Omaha, Nebraska. Lincoln deliveries go out on Tuesdays and Fridays; Omaha deliveries go out on Wednesdays. We're a Nebraska farm serving Nebraska kitchens — no long-haul shipping, no middlemen.

Question 6

How fresh are the mushrooms when they arrive?

Accepted Answer

Very fresh. We harvest your order the morning of delivery and pack it immediately. Most mushrooms arrive within hours of being picked — not days. This is the core advantage of sourcing from a local farm rather than a regional distributor.

Question 7

Do you deliver year-round?

Accepted Answer

Yes. Because we grow indoors in a climate-controlled environment, our production is not affected by Nebraska's seasons. You can count on consistent supply through winter, summer, and everything in between.

Question 8

Can I pick up my order directly from the farm?

Accepted Answer

Farm pickup is available by arrangement for Lincoln-area accounts. Contact us to discuss pickup scheduling if that works better for your operation.

Question 9

What mushroom varieties do you grow?

Accepted Answer

We currently grow four gourmet varieties: Shiitake, Lion's Mane, Blue Oyster, and Grey Oyster. Each variety is grown on species-appropriate substrate and harvested at peak maturity for maximum flavor and shelf life.

Question 10

How long do your mushrooms stay fresh after delivery?

Accepted Answer

Properly stored in a refrigerator at 34–38°F, our mushrooms typically stay fresh for 7–10 days after delivery. Because they're harvested the morning of delivery, you're starting the clock from true peak freshness — not from a warehouse intake date.

Question 11

Are your mushrooms certified organic?

Accepted Answer

Our mushrooms are grown using sustainable, eco-conscious practices without synthetic pesticides or chemicals. We are not currently USDA certified organic, but our growing methods align closely with organic principles. We're happy to walk you through our growing process in detail.

Question 12

Can I request specific varieties or custom mixes?

Accepted Answer

Yes. Many of our wholesale accounts order a custom mix of varieties each week based on their menu needs. Just let us know your preferences when setting up your account and we'll accommodate them as availability allows.

Question 13

Where is Prairie Table Mushrooms located?

Accepted Answer

We're based in Lincoln, Nebraska. Growing indoors allows us to maintain consistent quality and year-round production while keeping our footprint local to the communities we serve.

Question 14

What makes indoor mushroom farming sustainable?

Accepted Answer

Indoor mushroom cultivation uses significantly less water and land than traditional agriculture. We grow on agricultural byproduct substrates (like straw and hardwood sawdust), produce minimal waste, and our spent substrate is composted. Delivering locally also eliminates the carbon footprint of long-distance food transport.

Question 15

Are you involved in the local Nebraska food community?

Accepted Answer

Absolutely. Supporting Nebraska's local food economy is central to why we started Prairie Table. We work with Lincoln and Omaha chefs who share our commitment to local sourcing, and we're active in the regional farm-to-table community.

Frequently Asked Questions

Ordering & Wholesale

Delivery & Logistics

Mushroom Varieties & Quality

Farm & Sustainability

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