So I just got back from visiting my friends, Julie & Steve Rockcastle of Green Heron Growers, at the Williamsville Farmers Market. While I was there getting my shiitake mushroom fix, I ran into my friend and Edible Buffalo contributor Lauren Maynard (and fellow shiitake lover) who happened to be picking up her 3lbs. of shiitake (for only $40).
As mentioned in the previous post, Green Heron Growers has just started coming to market as their shiitakes are in full bloom and ready for picking. Below is a pic of what a log looks like right before harvest time. Isn’t it beautiful?
Shiitakes are an incredibly flavorful mushroom and have a rich, earthy, almost smoky flavor. I urge you to try the Shiitake Pate recipe I posted previously (and if you aren’t that industrious you can always purchase the pate right from Green Heron Growers). Julie shared with me their Recipe of the Week, Killer Baked Shiitake, which sounds equally as delicious.
Killer Baked Shiitake
1 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
1 Tbsp. tamari or soy sauce
2-3 Tbsp. white wine
Pinch of black pepper
1-2 Cloves of crushed garlic
1 lb. whole, fresh shiitake mushrooms
Mix oil, tamari (or soy sauce), wine, garlic and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.
Cut the mushroom stems from the caps. Place gills face up. Do not slice mushrooms. (Stems can be dried and used for soup base or discarded). Baste the sauce onto the gills of the mushrooms, make sure the gills become saturated with the sauce.
In a 350 degree oven, bake mushrooms uncovered for 30-40 minutes. Or you can barbecue on an open grill. Serve hot. Unbelievable good!! Serves 2-4. (from Paul Stamets Growing Gourmet and Medicinal Mushrooms)
I urge all you mushroom lovers to go to the Williamsville Farmers Market and purchase some organically grown shiitake mushrooms. While you are there you should also pick up a jar of dried ones too!!!