Bring on the Mushrooms




Photo courtesy of Illinois Farmers Market Association

Mushrooms are fungi that can grow above and below the ground. They are hearty and comforting, perfect for the winter season—great in soups and stews or by themselves.

        “They can be found pretty easily all throughout the year, and at some winter farmers’ markets. Some of the most common mushrooms include button, portobello, shiitake, maitake, oyster, and chanterelle. You can switch them out or use a variety in almost any recipe! These funky-looking fungi can be eaten raw, cooked, broiled, grilled or sautéed. Mushrooms are a good source of vitamins, minerals and antioxidants, and may support your immune system and increase healthy gut bacteria. Mushrooms pair very well with almost anything, including asparagus, beef and balsamic vinegar, among other things!” says Lauren Woodbridge, a member of the Illinois Farmers Market Association’s board of directors and co-owner of The Kitchen Sink (TheKitchenSinkChicago.com), a bagel company specializing in organic, local bagels sold at Chicago farmers’ markets.

 

Roasted Mushrooms to pair with a winter dinner

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4 Servings

1-2 lbs button mushrooms, cut in half

½ lime, squeezed

2 cloves garlic, minced

1 Tbsp butter

1 Tbsp sesame oil

½ Tbsp fish sauce
    (or substitute with soy sauce)

1 tsp sesame seed

½ tsp black pepper

1 tsp or 4 leaves rosemary

1 Tbsp vegetable stock (optional)

1 Tbsp grapeseed or olive oil

Set oven to broil.

Toss mushrooms in grapeseed oil and lay out on a sheet tray. Broil for about 15 minutes. Smaller pieces will cook faster. 

In a small saucepot over medium heat, sauté garlic in butter and sesame oil. Add rosemary, fish sauce, black pepper and vegetable stock. Simmer for a couple minutes and stir until the sauce comes together and thickens.

Toss broiled mushrooms in sauce. To plate: squeeze with lime and sprinkle with sesame seed. 

 

The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

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