A special thanks to everyone who came out to the farmer’s market today and tried the King Oyster Risotto!
King Oyster Mushroom Risotto
The Mushrooms

2 tablespoons butter


1 table spoon olive oil


½ cup diced white onion or shallot


12 to 16 oz. King Oyster Mushroom, thinly sliced


1 large garlic clove, finely chopped


Salt and freshly milled pepper


½ lemon


2 tablespoons white wine or Marsala


½ cup mushroom or other stock


5½ to 6½ cups Mushroom Stock

The Rice

2 tablespoons butter


3 cup finely diced onion or shallot


1½ cup Arborio rice


½ cup dry white wine or Marsala


1/3 to ½ cup cream


½ cup freshly grated Parmesan


¼ cup chopped parsley

Heat the butter and oil in a wide skillet, add the white onion, and cook over medium heat for about 3 minutes, stirring frequently. Add the mushrooms and white wine and raise the heat and sauté until browned around the edges, about 10-15 minutes. Add the garlic, season with salt and pepper, and squeeze the lemon juice over all. Turn off the heat and set aside.
Have the stock simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it’s completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it’s absorbed. Begin adding the stock in ½ cup increments, stirring constantly until each addition is absorbed before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and season with pepper. Stir in the Parmesan and parsley and serve.
-Adapted from Vegetarian Cooking for Everyone, Deborah Madison

A special thanks to everyone who came out to the farmer’s market today and tried the King Oyster Risotto!

King Oyster Mushroom Risotto

The Mushrooms

  • 2 tablespoons butter

  • 1 table spoon olive oil

  • ½ cup diced white onion or shallot

  • 12 to 16 oz. King Oyster Mushroom, thinly sliced

  • 1 large garlic clove, finely chopped

  • Salt and freshly milled pepper

  • ½ lemon

  • 2 tablespoons white wine or Marsala

  • ½ cup mushroom or other stock

  • 5½ to 6½ cups Mushroom Stock

The Rice

  • 2 tablespoons butter

  • 3 cup finely diced onion or shallot

  • 1½ cup Arborio rice

  • ½ cup dry white wine or Marsala

  • 1/3 to ½ cup cream

  • ½ cup freshly grated Parmesan

  • ¼ cup chopped parsley

Heat the butter and oil in a wide skillet, add the white onion, and cook over medium heat for about 3 minutes, stirring frequently. Add the mushrooms and white wine and raise the heat and sauté until browned around the edges, about 10-15 minutes. Add the garlic, season with salt and pepper, and squeeze the lemon juice over all. Turn off the heat and set aside.

Have the stock simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it’s completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it’s absorbed. Begin adding the stock in ½ cup increments, stirring constantly until each addition is absorbed before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and season with pepper. Stir in the Parmesan and parsley and serve.

-Adapted from Vegetarian Cooking for Everyone, Deborah Madison

A new addition to the Mississippi Mushrooms culture library. Genius Hericium, awaiting species confirmation. This mushroom will soon undergo evaluation for cultivation potential!

A new addition to the Mississippi Mushrooms culture library. Genius Hericium, awaiting species confirmation. This mushroom will soon undergo evaluation for cultivation potential!

Thanks to everyone who came out to The Homegrown Experience yesterday! There was a great turnout and we look forward to seeing you again next year!

Thanks to everyone who came out to The Homegrown Experience yesterday! There was a great turnout and we look forward to seeing you again next year!

Mushrooms ready for market

Mushrooms ready for market

Mississippi Mushrooms at the West Broadway Farmer’s Market was featured in the June 27, 2012 North News.

Mississippi Mushrooms at the West Broadway Farmer’s Market was featured in the June 27, 2012 North News.

Mississippi Mushrooms is at the West Broadway Farmer’s market. Stop by and visit us Fridays from 3-7pm. Mention this post and get $1 off 4oz!

Mississippi Mushrooms is at the West Broadway Farmer’s market. Stop by and visit us Fridays from 3-7pm. Mention this post and get $1 off 4oz!

Little Lion’s Mane (Hericium erinaceus) starting to fruit!

Little Lion’s Mane (Hericium erinaceus) starting to fruit!

King Oyster produces mushrooms in different shapes and sizes.

King Oyster produces mushrooms in different shapes and sizes.

King Oyster Recipe

First off, thank you to everyone who visited us at the West Broadway Farmer’s market! We sold out about halfway through and we are working hard to grow more mushrooms.

This is one of my favorite simple ways to cook the King Oyster Mushroom.

  • King Oyster Mushrooms
  • 4 Tablespoons olive oil
  • 1.5 tbsp. balsamic vinegar
  • 1 1/2 tsp. curry powder or garam masala
  • 1/4 tsp. salt

Mix all of the ingredients except the mushrooms in a flat bowl. Slice the King Oyster mushroom in large steak like pieces if grilling, smaller if not, and place in bowl to soak up the oil, curry and vinegar.

Bake at 450 F for 5-10 min (until golden) or grill them.