TOMMY “THE MUSHROOM MAN”: TO MAKE AMERICA SHROOM AGAIN

February 25, 2025·1 hr 15 min·6 clips

Tommy explains why washing mushrooms can ruin them and reveals the secret to perfect caramelization.

This episode of the Fell Into Food Podcast features host Chef Jeff Bell and his guest Tommy "The Mushroom Man," a vegan chef and content creator from Atlanta. Tommy explains he adopted a plant-based diet eight years ago after researching the food industry and animal anatomy, finding he missed the texture of meat. He demonstrates how to prepare a chicken-style cutlet from a large Lion's Mane mushroom using a pressing technique popularized by UK chef Derek Sarno of Wicked Kitchen. Tommy details his process of first heating the mushroom in a pan with grapeseed oil to release water before pressing it flat for a denser, meatier texture. He discusses common barriers to mushroom consumption, specifically people's aversion to texture and intimidation by unfamiliar varieties. Tommy reveals his favorite wild mushrooms are chanterelles and chicken of the woods, though he notes the latter can be insect-ridden and difficult to clean. He shares that his social media content, which took off in early 2023, helped increase mainstream awareness and retail availability of specialty mushrooms. Tommy advocates for a "fungitarian" lifestyle, arguing that promoting mushroom consumption could improve global health by shifting diets toward whole foods. He provides a nutritional comparison, noting a pound of Lion's Mane contains about 18 grams of protein and 180 calories, making it a complete protein source. A surprising insight is Tommy's initial reluctance to share his mushroom techniques online for fear others would copy his methods before he decided to prioritize spreading knowledge. The conversation also touches on modern recipe consumption, debating the enduring value of physical cookbooks for older generations versus AI tools that can generate recipes from video transcripts. Tommy mentions his own line of seasoned flour called "Trap Batter," containing 12 herbs and spices, which he uses as a vegan binding agent. The tone is casual, educational, and conversational, centered around live cooking demonstration and personal storytelling. Listeners interested in vegan cooking, sustainable food sources, or elevating home cooking with unique ingredients will love this episode. Those seeking highly technical culinary instruction or uninterested in plant-based diets might want to skip it.

As heard by us

A mushroom business story about visibility, repetition, and teaching people to want the product.

A mushroom grower turns a narrow crop into a clear lesson in branding and repeat exposure. The story is simple enough: if people keep seeing mushrooms, they are more likely to understand them, try them, and start asking for them.

Read the full review in PlayNext →

Why you'd press play

You want a mushroom story where social media turns into real business momentum.

Read the full recommendation in PlayNext →

Listen to the show on

Apple Podcasts Spotify

Play clips from this episode More from Fell Into Food Podcast