By Kathy Archer Baugh
If you’ve stopped by the Becket Country Store, the Sherwood Shoppe, or the Mobile Farmers Market lately, you may have noticed something new among the local offerings—beautifully cultivated mushrooms grown right here in town. Behind these earthy treasures is Shane Johnson, a familiar name in Becket for his carpentry business, Shane’s Replace and Remodel. Now, Shane has launched a new venture that reflects another of his long-held passions: foraging for and cultivating mushrooms under the name Made in the Shade.
Shane’s love of the natural world runs deep. Growing up in Connecticut, he spent his childhood exploring the woods, always collecting interesting finds. One formative adventure came while hiking with a friend in Torrington when the two stumbled upon a rock glimmering with perfectly formed garnets. That discovery sparked a lifelong fascination with what nature has to offer, from minerals to mushrooms.
Years later, during the COVID pandemic, Shane began reading about survivalism and self-sufficiency. One of the books, gifted to him by his sister-in-law, had a chapter on mushroom cultivation. At the same time, his mother was searching for chaga mushrooms to brew into medicinal tea. Those two coincidental events were enough to set Shane on a new path. What began as a backyard experiment is quickly evolving into a thriving small business.
He started modestly, inoculating about 100 logs gathered from downed trees near power lines. “It’s best to use logs with no leaves or bugs,” he explains, “because the sugars go back into the wood, creating the perfect habitat for fungi.” Today, his operation has expanded to roughly 500 logs, all nestled beneath a stand of hemlock trees. The steady, year-round shade inspired the name of his business—Made in the Shade.
Shane now grows a remarkable variety of mushrooms, including shiitake, lion’s mane, comb tooth, maitake, and reishi. Each has its own unique flavor and health benefits. Shiitakes, with their hearty, meaty texture, make an excellent base for gravies and soups and are prized for their immune-boosting and vitamin D-rich properties. Lion’s mane, often compared to crab or lobster, is celebrated for its potential to support brain health and help treat degenerative diseases like dementia and Alzheimer’s. Comb tooth shares many of the same benefits and can be used interchangeably with lion’s mane. Maitake, known for its chicken-like flavor, is often used to help with sinus issues, while reishi, commonly steeped in tea, has long been valued in Asian cultures as an immune regulator and a tonic for longevity.
Shane is quick to point out that not all mushrooms are safe to harvest. Two that can be found in abundance around Becket are turkey tail and its look-alike, ochre tail, both used in cancer treatment. But he cautions: “If you’re going to forage, make sure you go with someone who really knows what they’re doing.” Many of the most dangerous mushrooms look deceptively ordinary—destroying angels resemble white button mushrooms, and death caps look like portobellos. Both are deadly.
With Made in the Shade, Shane Johnson brings together his love of craftsmanship, innate curiosity, and respect for nature. His mushrooms are not only a delicious addition to the local food scene but are also a reminder of what patience, experimentation, and a little shade can yield.
To learn more about Made in the Shade or to purchase locally grown mushrooms, contact Shane at ShaneJohnson32@yahoo.com.
