Make Way for Locally Grown Mushrooms

I bet the last time you dined out with family or friends, you ordered wine or beer and they brought out a basket of freshly baked bread along with butter or dipping oil and also an assortment of artisan cheeses. None of these food items would be possible without FUNGI!

According to mycologists (those who study mushrooms), fungi are responsible for almost all of our food production – what would a world without fungi look like? We would have no majestic forests because fungi break down dead trees into nutrients to nourish new trees and no fermentation (which goes back to the food ordered at dinner). 

What about the mushrooms found in your local markets? The most common are white button (the ones you’ll likely find as topping to your pizza), cremini and portobello. But do you really know where these mushrooms are grown and what preservatives were added to them?

According to mushroomheadquarters.com, China tops the world in mushroom production, exporting to over 137 countries and regions. California, Pennsylvania and Oregon lead the US production. Many consumers are worried about consuming mushrooms from China due to the presence of heavy metals and preservatives and the unknown quality control of the growing environment.

Finding high-quality mushrooms is the first step in order to fully enjoy the finest “gourmet” mushrooms. I recently purchased my Trumpets, Oysters and Lion’s Mane at the Stropharia Mushroom Farm (SMF) in Naples. Their mushrooms are also carried by organic vegetable vendors at your local Farmer’s Market. They are locally grown, fresh, and to your shopping bag in a matter of hours. 

Though SMF is called a mushroom “farm” the fungi begin life in a sterile petri dish before moving to various stages of controlled environments in super sterile conditions. The “farm” was started by Jor’El Schustrin and his brother Sheth, first as a hobby and now scaled to what it is today providing specialty mushrooms to local restaurants and consumers in Naples and Marco Island.

Oyster mushrooms come in many colors - silver, blue and even pinks and yellows. They have a slight smell similar to black licorice mixed with mild earthiness. Oyster mushrooms make a tasty easy-to-prepare stir fry.

Lion’s Mane mushroom is unique looking as it does not have gills or pores and looks like a cauliflower floret. It makes a great substitute for “crab cakes” with honey remoulade sauce.

King Trumpet has a tree-like shape with a thick stem. The best way to cook this is like cooking a steak. Cut the stem lengthwise and score the inside of the stem with a diamond pattern. Season lightly and dust with Wondra flour to create a nice thin crust that will brown evenly in your sauté pan. Using a cast iron skillet, sear the mushroom and evenly brown. Add your choice of aromatics such as thyme, garlic, shallots, and caramelize with a pat of butter to infuse the aromatics. Baste the mushroom to finish the cooking and mix the flavors. Prepare polenta and top with grated parmesan, then add the King Trumpet on top. The rich flavor is tender with a deep woodsy flavor and makes a perfect meatless main course. 

There are other mushrooms grown at SMF such as the iconic Shiitake. It is a well-known woody mushroom and in the wild, grows on the side of trees and is very popular in Asian cuisine. According to Jor’El, it takes three months for it to grow and it takes the Maitake six months to grow.

At least I know where and how my mushrooms are grown and even the date when they were harvested. I can also speak to the grower to ask what’s ready to harvest. During the Farmer’s Market season, I can also pick them up locally through one of the Organic Vegetable Vendors, though the variety may be limited. Or visit SMF at their “farm” in Naples and observe how mushrooms are grown.

Mushrooms when fresh and prepared properly gives out that scrumptious “Umami flavor,” which in Japanese refers to your “fifth taste,” which translates to savory and mouth-watering!