Fresh Local Mushrooms Now Available!

Did you know that the white button mushroom is a young version of the cremini mushroom and that the cremini, in turn, is a younger version of a portobello mushroom? They are all part of the commonly cultivated family of mushrooms called Agaricus bisporus. This is the mushroom you’ll most likely see on pizza toppings, in soups, casseroles, stir fries and so many other popular dishes!

Did you also know that TC Farm now carries locally grown, organic white button and cremini mushrooms from Eden, WI? We also source our fresh, organic shiitake mushrooms from St. Joseph, MN. All of these mushroom varieties will certainly become staple items on your weekly grocery list because of their versatility in cooking and abundant nutritional value.

Shiitake mushrooms are known for their earthy, savory, and umami flavor profile, with a slight hint of smokiness and a meaty yet buttery texture when cooked. Commonly dried for a more concentrated flavor, they are often added to broths to further enhance a dish’s umami notes.

Shiitakes are not only low in calories but they also offer good amounts of fiber, Vitamin B and minerals like copper, zinc and manganese.

A Simple Way to Savor Cremini Mushrooms

This easy recipe from the NY Times perfectly showcases the deep, earthy flavors of fresh TC Farm cremini mushrooms and has been described as “relaxed, yet refined...wonderfully simple & luscious to make on an overcast spring weeknight...” Try it out and see if you would agree.

Ingredients

Yield:2 servings

2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional, but we recommend it)
¼ cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley

Preparation

1. Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.

2. Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.

3. Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

White button and cremini mushrooms are available in .75lb bags, while shiitakes are offered at .50lb.

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