This recipe brought to you by one of our wonderful distributors Farmlink! Ingredients: 2 tablespoons butter 1 onion, thinly sliced 3 cloves of garlic, thinly sliced 1 pound mixed mushrooms such as Mycopia’s Chef’s Mix, roughly chopped 4 cups chicken stock 1 sprig thyme Salt and pepper Directions: Melt butter in a large saute pan over medium heat. Add onions & garlic and cook until the onion is translucent. Don’t let them brown. Add the chopped mushrooms to the pan. Cook about 8 minutes. Add the chicken stock and the thyme. Bring to a boil and then reduce to a simmer. Simmer for 1 h ..read more

Nebrodini Bianco is a beautiful mushroom with a rich, sweet flavor.  When combined with garlic, shrimp, cilantro, and fresh tomatoes, it makes a truly delicious dish. Sometimes I will sprinkle it with cotija cheese if I happen to have it on hand, though the dish stands well on its own. Ingredients: 3 cloves garlic, thinly sliced 3 Tbs Olive Oil 8oz Nebrodini or Trumpet Royale* mushrooms, sliced ¼ inch thick 1lb peeled shrimp Salt and Pepper to taste 2-3 Roma tomatoes, diced ½ cup coarsely chopped cilantro 2 Tbs unsalted butter Serve with Spanish rice and lime wedges Optional: Cotija Cheese Dir ..read more

  Whether you just plain love mushrooms, want to find something new, or are looking to add vegetarian dishes to your 4th of July line-up, we've got you covered.  Check out our list for everything from appetizers to dessert. 1. Mycopia Mushroom & Jalapeño Salsa Our Chef's Sampler, along with a few other delicious ingredients, creates a fresh take on salsa that is always popular.  We make this one A LOT to take to events and it wins over even the most fungi fearing folk. Find the full recipe here. 2. Alba Clamshell Cevic ..read more

Ingredients 1 lb. Trumpet Royale mushrooms 3 tbs. unsalted butter, melted 1 tbs. Chef Paul Prudhomme's Blackened Redfish Magic Seasoning Blend Directions Slice the mushroom stems into 1/2 inch wide scallop-like round discs. Place the mushrooms in a gallon Ziploc plastic bag and coat with melted butter. Liberally sprinkle mushrooms with seasoning until all pieces are evenly coated. Heat a cast iron skillet or wok until it is smoking hot. Arrange mushrooms in a single layer in the skillet, turning once so both sides are seared and golden brown. Keep heat on high throughout the cooking progress ..read more

By Ashley Powell When I was a kid, spaghetti was almost always in the weekly rotation.  Low effort, makes enough to feed a family of four, AND provides plenty of left overs for later in the week. My parents worked full time and often worked late, so recipes that would generate more than one meal were a must.  In college, my mom’s recipe for spaghetti became a staple for me whenever I wanted to impress someone without putting in a whole lot of effort. The more I cooked it, the more I tweaked the recipe and made it my own. Over the years I have added more seasonings, more garlic (you can never h ..read more

 Ingredients 1.5 lbs Alba Clamshell mushrooms 6 roma tomatoes or 16 oz grape tomatoes 1 medium purple onion 2 Serrano chilies Juice of 1 medium lemon 1 cilantro bunch 2 avocados Salt to taste Directions Cut mushrooms into bite-sized pieces and blanch for 3-5 minutes Cut avocados into bite-sized pieces Dice tomatoes, onion, chilies, and cilantro Combine all ingredients into a bowl and mix well Cover and place in refrigerator for 4-8 hours Serve cold with chips, as a topper to tacos, or however you please ..read more

By Ashley Powell Several weeks ago, at one of our Friday Farm Sales, two young women told me about using Maitake in Baklava.  At first I couldn’t quite wrap my head around it – mushrooms in a dessert that is already perfect?  They insisted it was amazing ..read more

Ingredients: ¾  lb. green beans, whole 4 oz. Nebrodini Bianco, sliced 2 tsp. grapeseed or other mild vegetable oil 1 rounded tsp. black sesame seeds sprinkle of salt water as needed  Directions: Heat oil in a skillet for which you have a tight fitting lid. Cover bottom of skillet with sliced Nebrodini Bianco When the mushrooms have browned a bit, stir once, then lay green beans on top of mushrooms and sprinkle with salt. Add a couple of tablespoons of water and cover. Check every couple of minute ..read more

Ingredients: 8 oz. Chef's Sampler, blanched 1 minute 1 package grape tomatoes, halved or quartered 1/2 small red onion, finely diced 1 jalapeno, finely diced Handful of fresh cilantro, finely chopped 1/8  cup fresh lime juice 1/2 Tbsp. olive oil Salt to taste  Directions: In a bowl combine blanched mushrooms, onion, jalapeno, tomatoes, and cilantro. Add lime juice and olive oil and toss gently. Salt to taste. Marinate for a couple of hours/overnight allowing the flavors to marry. Serve as a toppin ..read more

Ingredients: 8oz single variety or mixed Mycopia mushrooms 1 baguette sliced ¼ to ½ inch thick (you will need 24 rounds) 2 Tbsp. olive oil 2-3 tsp. prepared harissa ¼ tsp. salt 3 Tbsp. water 4 Tbsp. goat cheese 2 tsp. fine lemon zest Directions: Prepare crostini rounds: brush both sides of the sliced baguette with olive oil and roast in the oven at 350° until golden brown, about 15-20 minutes. If undersides are not browning, turn once during baking. Chop mushrooms into almond sized pieces. Sauté i ..read more