Opening the heavy metal door, I peered into a cavern of black,
letting my eyes adjust to the lack of light. The sunlight shining
behind me began to pick up thousands of tiny globes, white and
smooth, resting on beds of dark, musty-smelling earth. I stepped
inside and breathed in the moist air and the earthy, heady smell of
mushrooms.
Opening the heavy metal door, I peered into a cavern of black, letting my eyes adjust to the lack of light. The sunlight shining behind me began to pick up thousands of tiny globes, white and smooth, resting on beds of dark, musty-smelling earth. I stepped inside and breathed in the moist air and the earthy, heady smell of mushrooms.
That was my first foray into a mushrooms farm, several years ago. Since then, I’ve returned to our local farms many times, drawn by the beauty of the growing methods, the expertise of the harvesters, and the undeniable draw of baskets of freshly harvested mushrooms.
Though their mellow taste and firm texture draws repeat shoppers, it’s their health benefits that are gaining attention worldwide. For thousands of years, Eastern cultures have revered mushrooms, using them for both food and healing. In China and Japan, shiitake mushrooms have been used to treat colds and flu, poor circulation, exhaustion and stomach ailments. Now, new U.S. studies have shown that even common white mushrooms may be able to reduce the risk of breast cancer, lessen heart disease and lower blood pressure. While studies are ongoing, we already know that mushrooms are as nutritious as they are delicious. Low in calories, mushrooms have no cholesterol. They are also high in essential minerals and B-complex vitamins, which aren’t easily found in produce.
Of course, when people sit down to a sizzling steak topped by sauteed garlic mushrooms, or bite into a cheese-stuffed mushroom at a cocktail party, they’re thinking
not of the nutritional benefits, but of the unique taste and texture.
Though mushrooms are sold near vegetables and fruits, they’re actually fungi that take about 15 weeks to grow. Mushroom farmers use compost that’s mixed to exacting standards and pasteurized to kill any unwanted pests or organisms. Then spawn – grain covered with mushroom cells called mycelium – is mixed into the compost and packed into wooden trays which are stored in dark, temperature-controlled rooms. After a few weeks, peat moss or similar material is spread on top of the trays. Soon, tiny mushroom “pins” begin to form on top of the peat moss. The mushrooms are thinned, watered regularly and allowed to grow. Finally, 15 weeks into the process, hand harvesting, sorting, packaging and marketing begin – and the familiar baskets of mushrooms are delivered to a grocery store near you.
Take them home and enjoy them with one of the following recipes:
Cocktail mushrooms
The next time you’re asked to make an appetizer or a first course, try this crowd pleaser. This recipe is from Del Fresh Mushrooms, a San Martin and Morgan Hill producer (you can buy fresh from the plant on the corner of Watsonville Road and Monterey Road). You’ll want to serve with plenty of toothpicks, and perhaps some bread for sopping up the delicious juices.
Brie-stuffed Mushroom
6 tablespoons (3/4 stick) unsalted butter
16 medium or large white mushrooms, stems removed
2 cloves garlic, minced
1/4 cup parsley, minced
1/4 cup scallions, green and white parts
Salt and pepper, to taste
16 pieces Brie cheese, cut to fit inside mushroom caps
1/2 cup walnuts, chopped and sauteed in 2 tablespoons butter for 5 minutes, stirring frequently
Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat. When it begins to foam, add the garlic, parsley, scallions, salt and pepper. Cook, stirring, for 5 minutes.
Add mushrooms and cook briefly (they should not be fully cooked), coating them well with butter mixture.
Transfer the mushrooms to an ovenproof serving platter and place a piece of Brie in each cap, then pour any remaining pan juice over mushrooms. Place the platter in the oven and bake until the cheese melts, about 5 minutes. Sprinkle with walnuts and serve.
Makes 8 servings. Note: You can try this recipe with different cheeses, such as teleme, mozzarella, camembert or chevre.
Portabella pasta
This is a delicious vegetarian pasta recipe from the Mushroom Council. If you’d like to serve with meat, I’d suggest slicing grilled chicken breast and arranging it on top of the pasta for a beautiful presentation.
Peppery Portabellas with Pasta
1 pound portabella mushrooms, stems removed
12 ounces fettuccini pasta (uncooked)
4 tablespoons olive oil, divided
1 tsp. salt, divided
3/4 tsp. ground black pepper
1 tablespoon minced garlic
1/4 tsp. crushed red pepper
1 can (15 ounces) crushed tomatoes in puree
1 cup chicken or vegetable broth
8 ounces (about 1-1/2 cups) fresh asparagus or green beans, sliced diagonally into 1-inch pieces
Bring a large covered pot of water to a boil. Meanwhile, slice portabellas; then halve each slice. To boiling water, add fettuccini; cook until barely tender, about 10 minutes.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 tsp. salt and the black pepper. Remove to a plate; cover loosely to keep warm.
In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 tsp. salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer uncovered to blend the flavors and thicken the sauce, about 5 minutes.
Add asparagus; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
Speedy sauce
This recipe is for one of those nights when you really don’t have time to cook but everyone’s hungry. Don’t feel guilty about the bottled sauce; the important thing is sitting down with your family.
Speedy Mushroom and Sausage Pasta
8 ounces (about 3 cups) bow-tie pasta, uncooked
1 pound sweet Italian sausage links, cut into 1-inch pieces
vegetable oil
12 ounces (about 3-3/4 cups) fresh white mushrooms
1 cup coarsely chopped green bell pepper
1 cup chopped onion
2 cups prepared marinara sauce
Cook pasta according to package directions; drain. Meanwhile, in large skillet cook sausage until browned and cooked through, about 10 minutes. Remove; set aside.
Drain off all but 1 tablespoon fat or add oil to make 1 tablespoon; heat until hot. Add mushrooms, green pepper and onion; cook, stirring occasionally, until tender, 5 to 7 minutes.
Add reserved sausage and marinara sauce; cook until heated through, about 5 minutes. Ladle sauce over hot pasta; sprinkle with grated Parmesan cheese, if desired.
Happy cooking!
