My son and I drove over to check out operations at MT Gourmet Mushrooms last Friday and learned about mycelium, uses for a 37K pound autoclave, fruiting, and all the work that goes into culinary mushroom growing. Paul even sent Calvin home with his own bag of shiitake spawn—what a guy!
Paul and Calvin with shitake inoculated substrate, “the bag”
Calvin isn’t yet interested in eating many mushrooms, but I cook with them frequently, especially with a grower in our community. Stop by Paul’s table at the Bozeman Winter Farmers’ Market, say hi, and buy some mushrooms.
Delicious things to make with mushrooms:
- Mushrooms and Polenta
- Mushrooms with Butter and Thyme (or any resinous herb, preferably fresh: thyme, sage, rosemary) @ Bon Appétit
- Same as above but add a few handfuls of arugula or spinach during last minute or so (also: walnuts, dried cranberries, Giada did this on a show my daughter and I watched recently)
- Mushrooms with Prosciutto
- Mushroom and Barley Risotto
- Basic Risotto, just add mushrooms
Other Mushroom Tips:
- Mushrooms are like little sponges, minimize their contact with water
- Cultivated mushrooms are usually quite clean, just brush off any dirt with a soft brush (official “mushroom brush” or a soft toothbrush dedicated to kitchen chores). I usually rinse the brush under hot water a couple times during cleaning a bunch.
- Store mushrooms in the refrigerator with two goals: 1) retain their moisture and 2) prevent decay. Do this by keeping mushrooms in a paper sack put inside a plastic produce bag with several holes ripped in it. Store on a shelf, not in the produce drawers, as those can get too humid for the mushrooms.
- Dry your own mushrooms by leaving them out on a plate at room temperature for a few days. A great thing to do with any extras you aren’t going to cook
