"shiitake" news and stories

The Big Springs region of the Missouri Ozarks has been designated as one of the "Last Great Places" by the Nature Conservancy, thanks in no small part to people like Nicola MacPherson. As owner of Ozark Forest Mushrooms, she's doing her part to preserve the unique ecology of the region while at the same time bringing its best culinary offerings to the masses. Her operation, run from a family-owned farm located along a picturesque, limestone ridge detour of Sinking Creek, grows shiitakes as nature intended: on logs, in the forest.

Read more about Ms. MacPherson's adventures in fungal farming after the jump.

Mushrooms are a cook's dream because they have the same savory goodness that comes from meat due to their amino acid content. Mushrooms come in plenty of shapes and textures, but shiitakes have a dense, firm texture and hold up well in warm dishes, like a flavorful stir fry or thick winter soup.

Mushrooms might not seem like a superfood, but even the humble button mushroom contains a dazzling array of nutrients, like B complex vitamins including niacin. Creminis, another excellent choice for your favorite winter meals, are a good source of riboflavin, pantothenic acid, thiamin, vitamin B6 and folate, all necessary for our metabolism to function normally.

Mushrooms are easy to find in your local grocery store. The ones in the bins are best, so you can pick your own. When you shop for shiitakes, look for caps that don't have dark spots and edges that aren't broken or slimy. The mushrooms caps should be dry and firm to the touch, and the gills underneath should be a clean white or beige. The stem should be firm and unwrinkled. If you're not going to use them the same day, store them in a loose plastic bag that isn't sealed since condensation will make the mushroom rot. Tuck in a dry paper towel to absorb any moisture that might be on the caps.

Is it just us, or does this look like a canapé Snow White might serve at a party for an assortment of her big-eyed woodland friends and dwarfs? Those mushrooms are practically leaping off the screen, they look so freshly plucked. I bet Disney's tough guys would have scoffed at this chi-chi wasabi-ricotta concoction and gone for burgers and beer instead, though. Not Eating Out In New York (a culinary blog for anyone anywhere) attempted a pretty bold take on a classic appetizer, so let us know if you give it a shot in your kitchen and how it turns out.