After weekend market closures, freezing temperatures and even some snow last week, we’re all itching to get back to our regularly scheduled farmers markets for some fresh, local produce! One veggie (or fungi, rather) you’ll be able to find year-round, no matter the temperature, are mushrooms! Local mushroom growers and cultivators are plentiful at winter markets and you can find a variety of fungi to add to your cooking this week, including oysters, shiitake, lion’s mane, chestnut, and more! While mushrooms are fairly easy to incorporate into everyday meals (think throwing into a fried rice, ramen, pasta, or an omelet), try experimenting this winter with some more creative mushroom recipes to keep meals interesting. You can find mushrooms from vendors like Black Trumpet Farm (River Arts District and North Asheville markets), Forest Farmacy (Asheville City Market), Stump Farms (River Arts District and Asheville City markets) and Smallholding Farm (River Arts District and Weaverville markets).
Shiitake mushrooms have maintained their popularity for a reason! These mushrooms have an earthy, smoky flavor paired with a meaty texture that makes them a perfect addition of umami for any recipe. This delicious and easy swiss chard and shiitake casserole is a frittata-like dish that will make for a crowd-pleasing breakfast, lunch or dinner appetizer. Start by heating two tablespoons of vegetable oil in a pan over high heat, then add half a pound of sliced shiitake mushrooms and cook for about five minutes until golden and crisp. Season with a bit of salt, then transfer mushrooms to a paper towel-lined plate. In a small bowl, toss together half a cup of panko and a quarter cup of grated Parmesan cheese. In a separate large bowl, whisk together 10 eggs with half a teaspoon of cayenne, two teaspoons of salt, and another half cup of Parmesan cheese. Stir in two pounds of thinly sliced swiss chard and the cooked mushrooms. Add to a greased baking dish, then bake at 350 degrees for about 20 minutes. Sprinkle the panko mixture on top of the casserole, then pop in the oven for another 10 minutes until the topping is lightly browned. Let cool and enjoy!
Oyster mushrooms, on the other hand, have a more delicate flavor akin to that of seafood, making them a perfect vegetarian substitute for fish in recipes! Try making oyster mushroom po’ boys this week for an easy and comforting lunch or dinner. Start by trimming the coarse parts of the stems of three cups worth of oyster mushrooms (though any variety of mushroom will work for this recipe). Add mushrooms to a bowl with a drizzle of olive oil, rice vinegar, and a pinch of salt, then toss to coat. In a small bowl, stir together one-and-a-half tablespoons of ground flaxseeds and four tablespoons of water. In another small bowl, combine one-third cup of cornmeal, one-third cup of panko bread crumbs, two tablespoons of hemp seeds, one teaspoon of cajun seasoning, a quarter teaspoon of cayenne, and a pinch of salt. Bread the mushrooms by dipping each one into the flax mixture, then placing it into the bowl of breading, gently coating the mushrooms with the mixture. Bake the coated mushrooms in the oven at 450 degrees for 10 to 12 minutes, then remove and squeeze a bit of lemon juice over them. Assemble your po’ boys by filling five-inch pieces of baguette with dijonnaise, a handful of arugula, pickles, a few sliced tomatoes, if available, then adding in the baked oyster mushrooms. Serve with a lemon wedge and enjoy!
Area farmers tailgate markets take place throughout the region, even in the winter. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide.