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Community Corner

Recipe: Getting Wild with Wild Mushrooms

Offering dozens of mushroom varieties, 'Shroom Shack has something to satisfy nearly everyone's taste buds.

For April Johnson and her husband Kenny Rosner, mushrooms aren’t just a food - they’re a way of life. Johnson, owner of ‘Shroom Shack, has been selling local mushrooms for nearly 20 years at farmers markets across the county including the at .

While most people are not familiar with the various types of fungi, the truth is that mushrooms are one of the most versatile food products available. Each type has its own distinct texture and flavor, making mushrooms usable in virtually any dish. ‘Shroom Shack carries a wide variety of locally grown mushrooms year round, including crimini, shiitake, portabello, and oyster, and makes wild mushrooms from other areas, including the black summer truffle, available to local consumers.

According to Johnson, the demand for locally grown mushrooms has grown consistently over the years. ‘Shroom Shack sells for a number of different growers, including Hokto Kinoko and CCD, Inc., one of the largest mushrooms growers in Southern California.

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While mushrooms can be an acquired taste for many, Johnson recommends their Mushroom Medley for those who are interested in sampling the flavors.

“Our Mushroom Medley basket has at least five varieties of mushrooms,” she said. “They cook very nice all together and make a great addition to almost any dish you can imagine.”

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One of the best parts about mushrooms is they require very little preparation, and are typically simply sautéed in butter or olive oil. They are also an excellent source of fiber and potassium.

Still skeptical about adding mushrooms to your diet? Just try them. You might be surprised.

Pick up some mushrooms at the today and try this recipe from Hokto Kinoko:

Mushroom and Pepper Crostini

  • 1 loaf French bread, cut into 1/2-inch slices
  • 1 tbsp. olive oil
  • 2 packages Hokto White Beech mushrooms, ends trimmed and mushrooms pulled apart
  • 8 oz. jarred roasted red bell peppers, sliced into thin strips
  • salt and freshly ground black pepper
  • 1 Brie cheese round, cut into 1/4-inch slices

Instructions:
1. Heat a frying pan over medium-high heat. When hot, swirl in the olive oil. Add the mushrooms and the red bell peppers and saute for 2 minutes until the mushrooms are tender. Season with salt and pepper.

2. Turn the broiler to low and move the rack about 8-inches below the heating element. Arrange the bread slices on the baking sheet and brush the tops with olive oil. Toast the bread for about 2-4 minutes, until the tops are golden brown.

3. Quickly a slice of Brie cheese on top of each toast and return to the oven for 30 seconds to let the cheese melt just slightly. Remove from oven, top each toast slice with the mushroom and bell pepper mixture.

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