BK’s ‘Shrooms

It’s not every day that someone plops a bag of fresh mushrooms on your desk at work. But I’d been hearing about these mushrooms for awhile and Heather likes to promote anything healthy and veggie. She tells me that mushrooms are high in antioxidants – a kind of a super food that can lower cholesterol, prevent tumors and cancer, serve as a “nerve tonic” and much more. She reminds me they are also more nutritious cooked than raw.

Pioppini mushrooms are deep, robust flavor. Good with pasta and meats. Photo by Heather Callin.

Pioppini mushrooms have a deep, robust flavor. Good with pasta and meats. Photo by Heather Callin.

My variety bag was purchased from Ferial Welsh, the Mushroom Lady, at the Bethesda, Maryland, farmer’s market. Talk about fresh! Although, some of the upscale grocery stores carry a wild mushroom mix, but nothing can beat the freshness of ‘shrooms straight from the market.

Wild mushroom mix with marinara sauce.

Wild mushroom mix with marinara sauce.

I used the ‘shrooms that night to make an otherwise dull marinara sauce rich and interesting. I used every single variety! Mushrooms make anything better. Make a white mushroom pizza, mushroom frittata, or sauté them with onions in olive oil to accompany steak, chicken or pork. Mushrooms tend to take on the flavor of the food you cook them with – kind of like tofu. And like vodka with a mixer.

If you want to know more about how mushrooms are grown, read this fascinating blog by Forrest Pritchard from Smith Meadows Farm who goes behind the scenes at the Phillips Mushroom Farm.

Thanks, Heather, for introducing me to fresh, wild mushrooms…they’re a beautiful thing!

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