It is the co-op’s vision to support and strengthen community connections with our local producers. Co+op Produce Manager, Becky, shares what’s local and in season in our produce aisles!
Mushrooms
Fall is the season for most mushrooms! There are thousands of varieties with earthy, complex flavors and fascinating shapes. In addition to the familiar portabellas and buttons, explore these local and organic mushrooms in our produce aisle!
Local
from Wakarusa Valley Farms
Oyster mushrooms have brownish-gray caps and white stems. They taste peppery when raw, milder when cooked. They're used in Asian dishes, especially soups and stir-fries.
Shiitake have a woodsy taste and aroma. They're tan to dark brown, with umbrella caps that curl under slightly. You'll often find them in Japanese miso soup and in Chinese and Thai dishes.
Pink Oysters
King Oyster/ King Trumpet
Oysters
National Organic Mushrooms
We are now carrying 4 new varieties of organic mushrooms from the company Hokto.
Produce Manager Becky says
Maitake (Hen-of-the-wood) - in my opinion, one of the best mushrooms of all time. The Maitake is a highly medicinal fungus, and absolutely delicious. It can be wild harvested in Kansas, and now, purchased at the co-op! It has a mild and woodsy flavor. The caps, while quite delicate, have a meaty consistency similar to the portabella and can withstand high heat from the broiler or grill for a short period of time. The are most commonly added to stir-fries or soups during the last few moments of cooking.
Learn more!
Bunashimeji ( Brown beech) - A pretty bitter mushroom when eaten raw, but a very nice and savory treat when cooked. They this sautéed in butter or thrown into your favorite stew! Learn more!
Bunapi (White beech) - the Bunapi is a mushroom patented by the Hokto company. This mushroom tastes very similar to the Bunashijemi, but it's pure white color will make it POP in any dish. Learn more!
King Oyster (king trumpet) - Most oyster mushrooms have a stem that is too hard and fibrous too eat, but not the King oyster! The stem is very firm and flavorful, with the texture resembling a portabella cap. They are my favorite mushroom to roast. Learn more!
Storing and Using Mushrooms
Store mushrooms in the refrigerator, before cleaning. For best storage, wrap them in paper towels and place in a paper bag.
When ready to use, clean mushrooms gently with a soft mushroom or pastry brush or paper towel. If they're especially grimy, lightly rinse them in cool water and pat dry (don't soak them or they'll absorb the water).
You'll want to find ways to use every morsel of every mushroom. For example, if you have stems that are too tough to eat, add them to stocks and sauces to boost flavor (remove before serving).
If you’re using dried mushrooms - when you reconstitute dried mushrooms, save that soaking water for cooking grains or making soup.
Creamy Pumpkin Pasta with Seared Mushrooms