Recipe by: Kelley Dillon and Jenny Breen
This recipe was inspired by our CSA which included crimini mushrooms from Forest Mushrooms.
"Everyone should have access to a variety of healthy foods and the opportunity to experience food as an interesting, joyful, and fun part of life."
- Kevin Doyle, Forest Mushrooms
Forest Mushrooms is a family-owned farm. Since 1985, they have distributed a variety of mushrooms cultivated fresh, harvested wild, and dried. It is now Minnesota’s largest fungi operation.
Mushrooms are uniquely sustainable. They are products of a regenerative food system. Fungi help to break down waste and can produce edible mushrooms as a result. Each mushroom variety is grown from a different fungi system with different organic compost. Only some varieties are edible and others are toxic to humans. That's why it's important to leave foraging to the experts!
Mushrooms are the edible bodies of various species of fungi. They grow under or above ground from a complex system of fungi much larger than the mushrooms. Edible mushrooms come in a variety of colors. They have a head which can look smooth, like a cap, or frilly, like a fan. Mushrooms are eaten in many cuisines around the world. In some cultures, mushrooms are believed to have medicinal properties.
They are high in protein, phytonutrients, B vitamins, and minerals like selenium and potassium. Sun exposed mushrooms are one of the few natural sources of vitamin D. Vitamin D is needed to grow and maintain strong bones.