Caputo & Guest

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We grow mushrooms, we’ve been doing it for over 40 years and we’re really good at it.

10/10/2026

Fresh, organic, and grown by our family in Kennett Square. Here's a look inside one of our grow rooms. 🍄

Those pale blocks lining the shelves are the reason our mushrooms taste the way they do, being grown on a proprietary organic blend. Mass-produced mushrooms are grown in manure compost. Ours never are.

The Pearl Oyster clusters you see here don't sit around waiting. We harvest to order, so they're cut the day they ship, packed cold, and sent two-day.

45 years in the Mushroom Capital of the World. It's all we do.

Shop this week's harvest: caputoandguest.com/collections/mushrooms

10/08/2026

Fresh, organic, and grown by our family in Kennett Square. Weeknight steak, handled.

Our Teriyaki Grilled Steak and Mushrooms runs on one marinade that does double duty: soy, bourbon, strong coffee, garlic, and butter. The mushrooms get coated first, then the steaks soak in the rest for 30 minutes while you get on with your evening.

15 minutes on the grill, serves 2. It uses 8 oz of Prime Steakhouse Mix (Maitake, King Oyster, and Pearl Oyster), about $6.24 a serving in mushrooms. Slice the steak and lay it over the mushrooms, and it looks like it came from a steakhouse.

Grown on a proprietary organic blend, never manure compost.

Get the full recipe: caputoandguest.com/blogs/mushroom-recipes/teriyaki-grilled-steak-mushrooms

10/06/2026

Maitake earns its place in the pan. 🍄

Savory, earthy, and built with layered texture, it gives cooks something to work with before the seasoning even starts.

We grow ours in Kennett Square on a proprietary blend of organic oak, sawdust, and grains. Harvested to order, trusted by chefs, and ready for a hard sear.

10/03/2026

Savory depth starts with the mushroom.

For over 45 years, we’ve kept our focus there: organic mushrooms grown with care, harvested for texture, and sent out at peak quality. Crisp edges, tender centers, bold earthiness. The kind of choice you taste in the pan. 🍄

That’s Caputo & Guest.

10/01/2026

Lion’s Mane makes the plate feel like you planned something. 🍄

Delicate, meaty, and unlike anything else we grow. Pull Lion's Mane into pieces, sear it until golden, and the fibers turn tender and flaky, a lot like crab.

Grown on red oak, white oak, and three grains. Never manure compost.

Shop fresh Lion's Mane → Link in bio.

09/29/2026

Fresh, organic, and grown in Kennett Square. Here's what "fresh" means at our farm, with dates attached.

We harvest to order. Your mushrooms are cut, packed cold, and shipped two-day the same day. About 48 hours from the moment they stop growing to the moment you're holding them.

That window is why the Maitake still crisps at the edges, the Golden Oyster stays silky instead of soggy, and the Lion's Mane holds up in a hot pan. Grown by our family for 45 years, never on manure compost.

It's also why we only ship Monday through Wednesday. Nothing of ours sits in a warehouse over the weekend.

See this week's harvest → link in bio.

09/25/2026

Three varieties, one job: steakhouse depth on a home stove. 🍽️🍄

Our Prime Steakhouse Mix brings together Maitake, King Oyster, and Pearl Oyster in one chef-curated blend, harvested and packed in Kennett Square, Pennsylvania, the Mushroom Capital of the World. Meaty texture, real umami depth, built to sear hard and hold up next to a great cut of beef.

Treat it like a protein: high heat, don't crowd the pan, finish in butter. Whether you're plating it beside a steak, folding it into pasta, or making it the main event, it delivers bold flavor with almost no effort.

Shop the Prime Steakhouse Mix → link in bio

09/23/2026

Pizza is built in the heat.

Charred crust pizza needs toppings that can keep their shape, deepen in flavor, and bring something more than background texture. Fresh mushrooms do exactly that, with crisp edges, tender centers, and the kind of savory depth that makes every slice feel composed. 🍄

That's the beauty of cooking with Caputo & Guest mushrooms.

09/17/2026

King Oysters from Caputo & Guest 🍄✨—the Scallop of the forest! Spin through and see what makes our mushrooms different. Always fresh, cultivated from red and white oak, 3 grains, and no preservatives. Only the best ingredients for your at-home kitchen. 👩‍🍳🌿

06/11/2026

This Father's Day, grill something he doesn't expect.

Mushrooms take char, butter, and smoke like the best proteins on the fire, if you pick the meaty ones. King Oyster cuts into thick "steaks." Maitake crisps at every edge under a hard sear. And our chef-curated Prime Steakhouse Mix turns a simple cookout into a chophouse.

The difference is how they're grown: a proprietary blend of organic oak, poplar sawdust, and grains, never manure compost. Cleaner flavor, firmer texture. Exactly what high heat exposes.

They're fresh and harvest-to-order, so order by Tuesday, June 16 to have them on the grill for Father's Day, June 21.

👉 Shop the Chef's Mixes: https://caputoandguest.com/collections/chefs-mixes

Address

8990 Gap Newport Pike
Toughkenamon, PA
19374

Website

http://www.caputoandguest.com/

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