From fine dining kitchens to chemical engineering labs to mushroom farms, Jim Fuller’s journey is anything but ordinary. In this episode, we dig into how shiitake stems became a slow-cooked brisket alternative, why most mushroom prep is all wrong (hint: boil them first), and what it takes to scale a mycelium-powered meat alternative across the globe. If you’ve ever wondered what food looks like in the next 10 years, start with mushrooms.

Jim Fuller – Co-founder of Fable Food, Chef, Chemical Engineer, Mushroom Expert

Chapters

00:00 From West Texas to Culinary Arts

08:31 The Science of Cooking and Chemical Engineering

17:07 Mushroom Farming Journey

27:08 Fable: Revolutionizing Plant-Based Proteins

33:41 Reimagining Mushrooms as Protein Alternatives

35:58 The Science of Dry Aging and Cooking Techniques

48:18 Challenges in the U.S. Market for Mushrooms

59:04 Culinary Innovations and Future of Mushrooms

Resources & Mentions:

Fable Food Co: https://fablefood.co

Jim on Instagram: @jimboilsmushrooms

On Food and Cooking by Harold McGee

Chef Bruce Auden – Biga on the Banks

Fungatarian Movement: @thefungatarian

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