Every year that I have been involved in Columbus’ farmers’ market I have seen it grow both in numbers of vendors and customers, but also in produce diversity. One of the newer products found this season are fresh shiitake mushrooms.
Shiitakes are originally from East Asia and some sources say that they are as old as 6,000 years. They are an excellent source of iron, B2 and B12 and contain lentinan, which helps strengthen your immune system according to the American Cancer Society. The ones at the market are grown on bricks of sawdust and millet, but they can also be found on logs in the forest or can be commercially grown on logs.
After you get home with your mushroom treasure, do not wash them. Rather, wipe with a damp paper towel just before using. To store, sort through for any slimy ones and discard them.
I have found two methods of keeping them: (1) wrap loosely in damp paper towels and keep in the refrigerator for three to five days; or (2) put them in a paper bag, fold down the top and keep for five to seven days, chilled. When you are ready to cook them you will want to take the stems off, but do save them in the freezer in a bag and throw them into your next soup for a deep, rich flavor.
Here are a couple of tasty ideas for you. The first is crazy versatile. It would be delicious on toast, in an omelet, mixed in pasta, on top of grits, a steak or a pizza. It’s endless. The second recipe is a lovely brunch idea, or serve it with a salad for a light supper.
GARLIC SAUTEED SHIITAKE MUSHROOMS
Serves 2
4 tablespoons unsalted butter
2 large cloves garlic, minced
6 ounces large shiitake mushrooms, stems removed
Salt and freshly ground black pepper
1 tablespoon chopped parsley
(Source: Florence Fabricant, The New York Times)
MIXED MUSHROOM EGG BAKES
Serves 4
1 tablespoon butter, to grease ramekins
2 tablespoons extra-virgin olive oil
1/3 cup minced shallot (from about 2 small shallots)
8 ounces sliced mixed mushrooms (cremini, oyster or shiitake, stems removed before slicing)
2 tablespoons chopped fresh thyme
6 large eggs
3/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup grated mozzarella cheese
(Source: thekitchn.com)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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