You've heard about the amazing flavor of mushrooms. You've tried what's available at the grocery store, perhaps tried a few exotic mushroom dishes at your favorite restaurant, but the truth is you really want to experiment with them yourself. Perhaps you're feeling adrift in a sea of mushroom recipes. You feel like you don't even know where to start.
You pick up some white button mushrooms from the grocery store. When you get home, you put them in the fridge, and plan how you're going to to use them in the coming week. Let's say that your plan is to use half of the basket on a salad, and saute the other half to have on a steak later in the week. You cut them up for your salad, but after a few days go by and it's now time to saute them, they're slimy, brown, and rotted!
Imagine picking up a basket of exotic mushrooms, freshly harvested by your farmer, and taking it home to concoct that to-die-for recipe you just saw in “Bon Appetite” magazine?
…Grab that bottle of wine, my friend. We’re about to make dinner really delicious.
Click on each to discover more about their flavor, preparation ideas, and how to keep them fresh!
Gary comes from a long line of mushroom farmers, and has spent over a decade in the mushroom industry. Growing up with a father who is a mushroom farmer, he was practically raised in a mushroom house. Starting by growing exotic mushrooms such as oyster, pioppini, and nameko mushrooms on a small scale, he transitioned into the role of grower for a couple of the large mushroom companies in southern Chester County. He now works full time as a mushroom growing consultant and salesman for one of the largest mushroom spawn manufacturers in the world.
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