View allAll Photos Tagged ButtonMushroom
A pair of Scurfy Twiglets (Tubaria furfuracea)
Photo: ©2022 Phil Wahlbrink
Route des Carrières
Bellevue, France
Sometimes, I feel just like a mushroom......people continue to keep me in the dark and feed me bulls**t.
Playing with mushrooms while cooking dinner yesterday. Obviously, some of them didn't make it into the pan. The ones that did were really yummy.
Well, that's my name for these tiny Mushrooms. They've started to show up around our property. I'm thinking they're from debris from when our property was logged back in the 1920s. Because of the lens this was a 24 image stack, even though is was a tiny mushroom.
Lacking inspiration over what to photo today , I captured these mushrooms and mushroom brush as I was preparing this evening's dinner. Too late if it's not in focus because they're now bubbling away in a chasseur sauce.
23rd February. I decided to use flickr toys and show the assembly of the wonderful pizza a made (if I do say so myself). Pizza idea stolen from Leonie, assembly shot idea stolen from Steph. I have never had an originial thought in my life. I'm ok with that,
Created with fd's Flickr Toys.
"If we are not happy and joyous at this season, for what other season shall we wait and for what other time shall we look?"
‘Abdu’l-Bahá (1844-1921)
"People from a planet without flowers would think we must be mad with joy the whole time to have such things about us."
Iris Murdoch
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I think this is a type of Agaricus Bisporus or commonly known as button mushroom.
You'll find this aplenty if you do a bit of hiking in New Zealand.
They taste yummy on pizzas by the way.
oh, the dof is the work of P&S Fuji F20.
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© 2016 photos4dreams - all rights reserved.
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Definition of CHAMPIGNON: an edible fungus; especially: button mushroom
Origin of CHAMPIGNON: French, from Middle French, alteration of champigneul, ultimately from Late Latin campania. First Known Use: 1670.
www.merriam-webster.com/dictionary/champignon
"Something is always born of excess: great art was born of great terror, great loneliness, great inhibitions, instabilities, and it always balances them."
Anaïs Nin
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© Copyright Natalie Panga - All rights reserved.
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"You're the top!
You're the Coliseum.
You're the top!
You're the Louver Museum.
You're a melody from a symphony by Strauss
You're a Bendel bonnet,
A Shakespeare's sonnet,
You're Mickey Mouse.
You're the Nile,
You're the Tower of Pisa,
You're the smile on the Mona Lisa
I'm a worthless check, a total wreck, a flop,
But if, baby, I'm the bottom you're the top! "
~ Cole Porter song. Ella Fitzgerald sings this here.
Mushrooms ~ available as fabric, wallpaper and home decor.
Iron colourway entered for the mushrooms challenge, available in several colours ~
Ingredients:
250g Honey Baked Ham
200g Chicken Breast
1 Conpoy
650 ml water
2 tbsp salt
2 Potatoes
4 Sticks Celery
2 Carrots
3 Button Mushroom
6 Fresh Mushroom
8 French Beans
1/4 Tomato
1/2 Onion
Finely chopped Spring Onion
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Temperatures have been SO cold lately….made Mushroom Soup…with cheesy bread.
Health Benefits of Button Mushrooms
www.livestrong.com/article/415319-the-health-benefits-of-...
100x: The 2015 Edition 14/100
x = Macro Food Photography
French Food Series:
Coq Au Vin: Bonjour mes amis! Let us venture into French cuisine today! I absolutely adore Coq Au Vin. It is a French braise of chicken cooked with wine, lardons, mushrooms and sometimes garlic. Just in case you are wondering, the little cubes squeezed to the right side of the wine glass are my little lardons! Can you find my button mushrooms?
A Full English
It consists of
Six rounds of Warby's Toastie Bread four toasted buttered with Anchor Butter (not pictured), Two Fried Bread.
Three slices of Bacon cooked on the Griddle.
Three slices of Black Pudding cooked on a Griddle
Three Thick Richmond Sausages, Irish Recipe cooked on a Griddle.
One Fresh Tomato halved and cooked on a Griddle,
Button Mushrooms cooked on a Griddle
Two Eggs cooked in Extra Virgin Olive Oil
Heinz Beans
All anointed with HP Brown Sauce
Served on a Meat Platter
All washed down with a Pint Pot full of Tea made with Two Yorkshire Tea Bags.
Recipe (serves 4):
1 onion
1 tbs butter
1 tbs olive oil
350 g risotto rice (ie. arborio)
100 ml dry white wine
1 l hot (vegetable) stock
500 g button mushrooms
1 tbs butter
50 ml whipping cream
2 tbs grated parmesan cheese
salt
pepper
Make sure that the stock is simmering while preparing the risotto!
Peel onion and dice finely. Heat butter and olive oil in a wide saucepan, sauté onion dices until transluscent. Add rice and stir-fry until grains are shiny and start to crackle. Add wine and let boil down completely.
Add as much hot stock that rice is just covered. Let simmer until rice has absorbed liquid. Add stock anew and go on as specified above. After 17 to 20 minutes the risotto should be of a creamy consistency while grains should be still al dente.
In the meantime rubb dust off mushrooms, half or quarter them according to size. Melt butter in a frying pan and fry the mushrooms for some minutes. Add some chopped parsley if you want. Put aside.
Shortly before end of risotto's cooking time add mushrooms, cream and cheese and season to taste with salt and pepper. Serve with a twig of parsley.
Taken at home in Salford and made by me.
This is one of my favourite dinners, it is gorgeous.
You will need.
One slice of Homemade Cheese and Onion and Chilli Bread about one inch thick toasted buttered with Welsh Butter.
Topped with Crumbled Stilton Cheese, Place under the grill until the cheese has melted then topped with Anchovies, place back under the grill to heat the Anchovies through when everything is piping hot remove from the grill and anoint the hot Anchovies with some of the remaining oil from the tin the Anchovies came in.
Serve with Sliced Button Mushrooms pan fried in Olive Oil and seasoned with Maldon Salt.
All washed down with a pint pot full of Strong Tea made with Two Yorkshire Tea bags.
Maitake (Hen of the Woods) mushroom is one of the many varieties displayed by To-Jo Mushroom Marketing Director Pete Wilder, in partnership with the American Mushroom Institute and Mushroom Council, to speaks about the commercial and home growing, selecting, storage and uses of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) Peopleâs Garden - Farmers Market, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in food recipe demonstrations and samples at the VegU tent. White button, crimini, portabella, oyster, maitake (Hen of the Woods) and Royal Trumpet mushrooms are some of the cultivated mushroom varieties on display. He emphasized the technique of blending mushrooms with ground meat dishes to add moisture, fiber and added flavor to traditional recipes. USDA photo by Lance Cheung.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
To-Jo Mushroom Marketing Director Pete Wilder, in partnership with the American Mushroom Institute and Mushroom Council, speaks about the commercial and home growing, selecting, storage and uses of a variety of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) Peopleâs Garden - Farmers Market, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in food recipe demonstrations and samples at the VegU tent. White button, crimini, portabella, oyster, maitake (Hen of the Woods) and Royal Trumpet mushrooms are some of the cultivated mushroom varieties on display. He emphasized the technique of blending mushrooms with ground meat dishes to add moisture, fiber and added flavor to traditional recipes. USDA photo by Lance Cheung.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
Patrick and I made veggie burritos and guacamole for dinner tonight. They were *so* good.
Ingredients not pictured: jarred jalapenos (and juice), chipotle tabasco, a can of meijer's refried beans with lime, shredded colby jack cheese, spices for the guacamole and flour tortillas.
While most people are familliar with the majority of these ingredients, I wanted to include information about the nopale or nopalito - as I know a lot of people pass by them in the produce section and they're quite delectable. For those of us that don't eat meat (or not often - in my case) nopalitos impart a hearty meaty texture that is usually only a function of a soy derivative.
Here's information from wiki about nopales (often referred to as nopalitos when already processed and cut around here).
Nopales are a vegetable made from the young stem segments of prickly pear, carefully peeled to remove the spines. They are particularly common in their native Mexico. Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible.
Nopales are generally sold fresh or canned, less often dried to prepare nopalitos. They have a light, slightly tart flavor, and a crisp, mucilaginous texture.
Nopales are commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), or "tacos de nopales". Nopales are also an important ingredient in New Mexican cuisine, and are gaining popularity elsewhere in the United States.
Health benefits
Nopales are very rich in insoluble and especially soluble dietary fiber. They are also rich in vitamins (especially vitamin A, vitamin C, and vitamin K, but also riboflavin and vitamin B6) and minerals (especially magnesium, potassium, and manganese, but also iron and copper). Nopales have a high calcium content, but the nutrient is not biologically available because it is present as calcium oxalate, which is neither highly soluble nor easily absorbed through the intestinal wall.
Addition of nopales also reduces the glycemic effect of a mixed meal.
Economic value
According to Reuters, some 10,000 farmers cultivate nopal in Mexico, producing around $150 million worth of it each year. Detection of the cactus-eating moth Cactoblastis cactorum in Mexico in 2006 caused anxiety among the country's phytosanitary authorities, as this insect can be potentially devastating for the cactus industry.
om nom nom
I'd show off that delicious egg sandwhich a bit better, but it didn't look pretty at all! tasted better than I expected though... eggplant fried in dried onions and white wine; mushrooms fried with garlic, poached egg, gouda cheese and topped with roasted garlic tzaztiki. Only problem was that I went shopping in the middle of the night last night and the bakery only had some weird "curry bread" full of cumin and tumeric left. Did. Not. Work.
Oyster mushroom is one of the many varieties displayed by To-Jo Mushroom Marketing Director Pete Wilder, in partnership with the American Mushroom Institute and Mushroom Council, to speaks about the commercial and home growing, selecting, storage and uses of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) Peopleâs Garden - Farmers Market, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in food recipe demonstrations and samples at the VegU tent. White button, crimini, portabella, oyster, maitake (Hen of the Woods) and Royal Trumpet mushrooms are some of the cultivated mushroom varieties on display. He emphasized the technique of blending mushrooms with ground meat dishes to add moisture, fiber and added flavor to traditional recipes. USDA photo by Lance Cheung.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
Royal Trumpet mushroom is one of the many varieties displayed by To-Jo Mushroom Marketing Director Pete Wilder, in partnership with the American Mushroom Institute and Mushroom Council, to speaks about the commercial and home growing, selecting, storage and uses of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) Peopleâs Garden - Farmers Market, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in food recipe demonstrations and samples at the VegU tent. White button, crimini, portabella, oyster, and maitake (Hen of the Woods) mushrooms are some of the cultivated mushroom varieties on display. He emphasized the technique of blending mushrooms with ground meat dishes to add moisture, fiber and added flavor to traditional recipes. USDA photo by Lance Cheung.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. USDA photo by Lance Cheung.
MUSHROOM SAUTÉ A LA VINCE
Serves 4
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters)
2 tbsp. butter, unsalted
1 pinch garlic salt (or salt and a clove of garlic if desired)
1 pinch black pepper, freshly ground
¼ cup fresh parsley, coarsely chopped
1 tbsp. Parmesan cheese, grated (or other favorite hard cheese)
Note: A pinch is between ⅛ and ¼ teaspoon.
1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves.
2. Heat half the butter in a large skillet over medium heat.
3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process.
4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing.
5. Off the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta.
Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom business over 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.
THIS WEEK VEGU IS ALL ABOUT
MUSHROOMS
Mushrooms belong to the fungi family because they grow from microscopic spores, not seeds. A mature mushroom will host as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer’s equivalent of seed).
Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in the growing medium. The medium, called compost, is scientifically formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Then it’s pasteurized and placed in large trays or beds. Next the spawn is worked into the compost, and the trays are placed in specially constructed houses where the farmers can regulate the heat and humidity.
Once the root structure, or mycelium, is established, a layer of pasteurized peat moss is spread over the compost. Eventually, tiny white protrusions called “pins” form on the mycelium and push up through the peat moss. The pins continue to grow, becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. The entire process from preparing the compost to shipping mushrooms to market takes about 4 months.
There are many varieties of mushrooms, the most popular being the white or button mushroom. Crimini or brown mushrooms are grown and harvested in the same manner as the white mushroom, but come from a different spore. They have a darker color and slightly denser texture. Other cultivated varieties include portabella, which are larger versions of crimini, oyster, shitake, enoki, and maitake. Morels, truffles, and chanterelles are wild mushroom varieties.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
My Daughter brought me Breakfast in Bed today it was.....
Two Warby's Toastie Bread toasted and buttered with Lurpak
Two Warby's Potato Cakes lightly Buttered with Lurpak
Sliced Button Mushrooms Fried on the Griddle in Extra Virgin Olive OIL
Two Rashers of Dried Cured Bacon made Crispy on the Griddle.
Two Poached Happy Eggs.
Two Thick Richmonds Irish Recipe Sausages Split and Fried on the Griddle in olive Oil.
Heinz Baked Beans.
All washed down with a Pint Pot full of Tea made with Two Yorkshire Tea Bags.
Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster, crimini and portobello mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. Recipe provided by Dave Santucci whose family has been in the mushroom business more than 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.USDA photo by Lance Cheung.
MUSHROOM SAUTÉ A LA VINCE
Serves 4
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters)
2 tbsp. butter, unsalted
1 pinch garlic salt (or salt and a clove of garlic if desired)
1 pinch black pepper, freshly ground
¼ cup fresh parsley, coarsely chopped
1 tbsp. Parmesan cheese, grated (or other favorite hard cheese)
Note: A pinch is between ⅛ and ¼ teaspoon.
1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves.
2. Heat half the butter in a large skillet over medium heat.
3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process.
4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing.
5. Off the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta.
Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom business over 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.
THIS WEEK VEGU IS ALL ABOUT
MUSHROOMS
Mushrooms belong to the fungi family because they grow from microscopic spores, not seeds. A mature mushroom will host as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer’s equivalent of seed).
Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in the growing medium. The medium, called compost, is scientifically formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Then it’s pasteurized and placed in large trays or beds. Next the spawn is worked into the compost, and the trays are placed in specially constructed houses where the farmers can regulate the heat and humidity.
Once the root structure, or mycelium, is established, a layer of pasteurized peat moss is spread over the compost. Eventually, tiny white protrusions called “pins” form on the mycelium and push up through the peat moss. The pins continue to grow, becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. The entire process from preparing the compost to shipping mushrooms to market takes about 4 months.
There are many varieties of mushrooms, the most popular being the white or button mushroom. Crimini or brown mushrooms are grown and harvested in the same manner as the white mushroom, but come from a different spore. They have a darker color and slightly denser texture. Other cultivated varieties include portabella, which are larger versions of crimini, oyster, shitake, enoki, and maitake. Morels, truffles, and chanterelles are wild mushroom varieties.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
Composition for Week 22 - Food - in the Compositionally Challenged Group.
Very handy for me that the challenges start at the weekend, which is when I get my turn at doing the cooking.
The cooked Sunday breakfast is one of our treats each week.
Border added in Picasa and may have a minor crop. The 'How to do it' sites advise us to have plain backgrounds, but my breakfasts aren't prepared or cooked with plain backgrounds, so I skipped that bit.
Mushrooms are unique. They are not part of the animal or plant kingdoms.
Many people mistakenly believe they are a plant however they lack the green chlorophyll that plants use to manufacture their own food and energy.
Mushrooms belong to a group of organisms known as fungi.
These beautiful mushrooms come from Shoalhaven Mushrooms located at Termeil (about 15 minutes north of Bateman's Bay). I purchased them at the Shoalhaven Food and Wine Festival yesterday.
These were made into a mushroom and sweet potato quiche (last night's dinner) and a garlic mushroom pasta sauce for tonight.
They're a little different to the variety of mushrooms readily available in Amsterdam.
Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. USDA photo by Lance Cheung.
MUSHROOM SAUTÉ A LA VINCE
Serves 4
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters)
2 tbsp. butter, unsalted
1 pinch garlic salt (or salt and a clove of garlic if desired)
1 pinch black pepper, freshly ground
¼ cup fresh parsley, coarsely chopped
1 tbsp. Parmesan cheese, grated (or other favorite hard cheese)
Note: A pinch is between ⅛ and ¼ teaspoon.
1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves.
2. Heat half the butter in a large skillet over medium heat.
3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process.
4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing.
5. Off the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta.
Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom business over 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.
THIS WEEK VEGU IS ALL ABOUT
MUSHROOMS
Mushrooms belong to the fungi family because they grow from microscopic spores, not seeds. A mature mushroom will host as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer’s equivalent of seed).
Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in the growing medium. The medium, called compost, is scientifically formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Then it’s pasteurized and placed in large trays or beds. Next the spawn is worked into the compost, and the trays are placed in specially constructed houses where the farmers can regulate the heat and humidity.
Once the root structure, or mycelium, is established, a layer of pasteurized peat moss is spread over the compost. Eventually, tiny white protrusions called “pins” form on the mycelium and push up through the peat moss. The pins continue to grow, becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. The entire process from preparing the compost to shipping mushrooms to market takes about 4 months.
There are many varieties of mushrooms, the most popular being the white or button mushroom. Crimini or brown mushrooms are grown and harvested in the same manner as the white mushroom, but come from a different spore. They have a darker color and slightly denser texture. Other cultivated varieties include portabella, which are larger versions of crimini, oyster, shitake, enoki, and maitake. Morels, truffles, and chanterelles are wild mushroom varieties.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
In the center, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci talks with U.S. Department of Agriculture (USDA) Secretary Tom Vilsack points out the easily available pre-grated parmesan cheese, held by Agricultural Marketing Service (AMS) Nutritionist Laura Walter, that is used in his preparation of Mushroom Sauté a la Vince with mushrooms, butter, and parsley at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in this food recipe demonstration and samples are provided at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute and Mushroom Council. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. USDA photo by Lance Cheung.
MUSHROOM SAUTÉ A LA VINCE
Serves 4
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters)
2 tbsp. butter, unsalted
1 pinch garlic salt (or salt and a clove of garlic if desired)
1 pinch black pepper, freshly ground
¼ cup fresh parsley, coarsely chopped
1 tbsp. Parmesan cheese, grated (or other favorite hard cheese)
Note: A pinch is between ⅛ and ¼ teaspoon.
1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves.
2. Heat half the butter in a large skillet over medium heat.
3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process.
4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing.
5. Off the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta.
Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom business over 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.
THIS WEEK VEGU IS ALL ABOUT
MUSHROOMS
Mushrooms belong to the fungi family because they grow from microscopic spores, not seeds. A mature mushroom will host as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer’s equivalent of seed).
Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in the growing medium. The medium, called compost, is scientifically formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Then it’s pasteurized and placed in large trays or beds. Next the spawn is worked into the compost, and the trays are placed in specially constructed houses where the farmers can regulate the heat and humidity.
Once the root structure, or mycelium, is established, a layer of pasteurized peat moss is spread over the compost. Eventually, tiny white protrusions called “pins” form on the mycelium and push up through the peat moss. The pins continue to grow, becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. The entire process from preparing the compost to shipping mushrooms to market takes about 4 months.
There are many varieties of mushrooms, the most popular being the white or button mushroom. Crimini or brown mushrooms are grown and harvested in the same manner as the white mushroom, but come from a different spore. They have a darker color and slightly denser texture. Other cultivated varieties include portabella, which are larger versions of crimini, oyster, shitake, enoki, and maitake. Morels, truffles, and chanterelles are wild mushroom varieties.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt