Just when we thought the winter doldrums would get the better of us, Primordia Farm arrived at the Farmstand on Tuesday with boxes of frilly maitake, bristly hedgehog, bright-stemmed yellow foot, and fanned oyster mushrooms. Located in Lenhartsville, PA, Primordia specializes in growing chemical-free shiitake, oyster, maitake, and lion's mane mushrooms and foraging for the many other uncultivated varieties that grow wild throughout the region. Perfect for everything from simple sautés and roasted medleys to stir fries, braises, pizzas and more, these mushrooms will give your winter cooking rotation the shake-up it deserves. Get 'em while they last!
Maitake Mushrooms (Chemical Free):
Also known as hen-of-the-woods mushrooms, maitakes grow in ruffled clusters, usually at the base of trees. Their texture is tender and semi-firm, and they have a fruity-earthy-spicy flavor that pairs well with other mushrooms, potatoes, bitter greens, garlic, shallots, thyme, eggs, cheese (especially Gruyère and Parmesan), beef and shellfish. Try them raw, roasted, grilled, baked, sautéed or stir fried for best results.
Oyster Mushrooms (Chemical Free):
Oyster mushrooms have scalloped, fan-like caps ranging in color from pale gray to brown. They are very fragile and delicate in texture, and their mild, sweet flavor is the perfect complement to seafood and white meats. Try them raw, fried, braised or stir fried for best results.
Hedgehog Mushrooms (Wild Foraged):
Hedgehogs are upright mushrooms with wide indented caps that conceal an underside of projecting bristle-like "teeth". Like chanterelles, they have a hearty, meaty texture and a nutty-peppery-fruity flavor, delicious with butter, garlic, cream and fresh herbs. Try them sautéed, roasted, or pickled for best results.
Yellow Foot Mushrooms (Wild Foraged):
A variety of chanterelle, the Yellow Foot mushroom is petite and vase-shaped, with wavy ridges that run partially down the stem and vibrant coloring that ranges from rich yellow to burnt orange. They have thin skin, soft, moist flesh, and a delicate, fruity flavor. Try them sautéed with bacon, eggs, chicken, steak, or potatoes and plenty of fresh herbs (especially sage, rosemary, tarragon and thyme).
In case you need some more inspiration, here are a few recipes to show off these amazing 'shrooms:
- Pappardelle with Mixed Wild Mushrooms (from Jamie Oliver)
- Beef with Wild Mushrooms (from Bon Appétit)
- Brussels Sprouts with Shallots and Wild Mushrooms (from Epicurious.com)
- Rustic Mushroom Tart (from Eating Well)
- Seared Wild Mushrooms (from The New York Times)
- Italian Marinated Mushrooms (from Hunter Angler Gardener Cook)