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River Valley Ranch and Kitchens

Burlington, Wisconsin. One afternoon in the kitchen, the Rose family was lamenting the lack of quality mushrooms available for their family restaurant. They had a vision: their recipes could be exceptionally fresh and delicious if they just grew the mushrooms themselves—and that’s exactly what they did. In 1976, Bill Rose and his son Eric founded River Valley Ranch mushroom farm in the Fox River Valley. While focused on growing the finest, chemical-free mushrooms, they also began cultivating other chemical-free vegetables, thriving at local farmers markets and through direct sales at their farm store.

 

In 1997, Eric opened a commercial kitchen—originally called the ‘Shrooms Kitchen—where for more than two decades the team has crafted artisanal sauces, dips, salsas, and pickled vegetables using a unique pickling process that preserves both flavor and texture. Now operating as River Valley Kitchens, the kitchen continues to innovate while the farm supplies fresh, chemical-free ingredients for each product. All items are made without artificial preservatives or additives, and the farm has been organically certified for its white, crimini (baby bella), and portabella mushrooms since 2011.

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