I went on Twin Cities Live to talk about the gourmet, health-promoting mushrooms that have “popped up” at Coops, grocery stores, and Farmer’s Markets in recent years. To prepare, I made trips to four farmer’s markets to meet local growers and foragers who are bringing just picked gourmet varieties to customers at bargain prices. I know there are more, serving the many markets in Minnesota.
At the St Paul Market, Specialty Spores and Northern Foragers, Northwood at Mill City, Wild North at Kingfield and Pleasant Valley at the Minneapolis Farmer’s Market are ready to supply your fungi needs.
I wanted to demonstrate the one technique that I see making a huge difference in using these gourmet mushrooms for most of my students and clients. You’ll have to watch and see.
The nutritional qualities of these foods are outstanding, but if you just look at them as nutraceuticals and nootropics, you are missing out on the flavors and textures that they offer. Each variety is unique, with Shiitakes being drier and firmer, while Lion’s Mane is quite moist and tender. Oyster mushrooms are more delicate, and the Chestnut mushrooms I brought are quick cooking and don’t fall apart.
