View allAll Photos Tagged ButtonMushroom
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. 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
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
Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci prepares 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. Samples are provided following each demonstration. 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
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
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
On the left, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci meets with U.S. Department of Agriculture (USDA) Secretary Tom Vilsack who is tasting the Mushroom Sauté a la Vince he is preparing 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
On the left, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci talks with U.S. Department of Agriculture (USDA) Secretary Tom Vilsack about 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. Behind them supporting the demonstration activities is Louise D’Amico of To-Jo Mushroom, Inc., a 4th generation family farm producing USDA Organic mushrooms. 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
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
Gary boiled the carcass, picked the bones, chopped the veggies and threw in the rest of the ingredients except for those I added: minced garlic (which I minced very small), a cup of pearl barley, and more chicken stock because the barley soaked up most of the pot liquor half-way through the simmering.
One of a series of 5 shots experimenting with Unity. This one used in Week 4 - Unity - with the Compositionally Challenged Group
A series of compositions experimenting with ‘unity’ in the kitchen. A tale of two recipes - one on the packet and one on the net - so I took bits of both.
A 'neon chalk' effect discovered in the depths of Photoshop.
Huge pot of soup made from our Thanksgiving turkey leftovers, chicken stock, potatoes, celery, carrots, baby limas, mushrooms, onions, tomatoes from our garden (frozen and put up last year) and one green pepper from the last of the garden, minced garlic cloves, milled flax seed, and a cup of pearl barley (which I adore). Added a couple liberal dashes of Louisiana Cajun Seasoning for a little kick.
When I first began actively searching for fungi, the viscid violet cort was the first species I found. I think it only grows in damp or shaded areas... mainly pine needle beds, dacaying leaves, and pond shores with excess detritus. The slime produced by the cap is not harmful, but it burns your skin until you scrub with soap. It feels just like getting industrial grade concentrate bleach on your hands (a mildly corrosive agent). So this is one of those quirks that got me interested in amateur mycology.
I once found a bulbous-shaped variety of this on a hike in North Smithfield, RI here:
www.flickr.com/photos/mycophagia/4044911346/in/set-721576...
(♥Another HEART for Green Wellies♥!)
Turkey soup from Thanksgiving leftovers served up in my favorite Buffalo China green-banded wide-rimmed soup plates. Accompanied by a cherry-red Bakelite-handled spoon.
Shiitake 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
Spaghetti w 2018 Koroneiki olive oil, California Olive Oil Council certified extra virgin, from Rosenthal Olive Ranch, Madera, CA
Fresh crushed garlic
Fresh basil
Fresh grape tomatoes
Fresh white button mushrooms
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
Carrots, French Beans, Spring Onion, Celery,Leeks, Green Bell Pepper, Mushrooms, Oyster Sauce, Jasmine Soy and crushed garlic waiting for the Rice to plunge in......
I usually miss out on this light that i get in my kitchen in the mornings, because there is hardly any Wok cooking of this kind done during that time.On this day, i had to get some lunch packed , with some left over rice and an assorted array of veggies in the fridge a photo op came up. I was keen on getting the steam rising up with the heat...
Hope you enjoy looking...thanks...
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
Fort Nature Refuge, North Smithfield, RI
cap: conical
Size: 1/2-3/4 inches wide
Habitat: ground by coniferous trees
Crimini 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
Crimini 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
Crimini 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
Found in Long Pond/ Ell Pond Natural Area, RI
Was previously labeled as Scleroderma aurantium, which also works.
A variety of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) People’s 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) shiitake and Royal Trumpet mushrooms are some of the cultivated mushroom varieties on display by 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, such as 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
Our choice of vegetables today include button mushrooms, golden mushrooms, choy sum/mustard green, young corn, sweet peas and long cabbage leaves.
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) People’s 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), shiitake 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
Three Warby's Toastie Bread Toasted and Buttered with Lurpak.
Three rashers of Dry Cured Bacon Cooked crispy on the Griddle
Large Button Mushrooms Sliced and cooked in Olive Oil the Griddle
One small Free Range Egg fryed in olive oil.
All washed down with a pint pot full of 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
From left, Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci, To-Jo Mushroom Louise DâAmico, and Marketing Director Pete Wilder, celebrate having been visited by U.S. Department of Agriculture (USDA) Secretary Tom Vilsack who listened to a talk about growing, selecting, storage and uses of a variety of mushrooms on display at the VegU education tent, during the 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. To-Jo Mushrooms, Inc., is a 4th generation Family Farm producing USDA Organic mushrooms. USDA photo by Lance Cheung.
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
A small blue bowl containing fresh button mushrooms.
If you use my image please would you credit / link to flowercarole lifestyle blog, and let me know in my comments where you have used it. Many thanks.