AUTUMN GATHERINGS

As the calendar page turns to September, we appreciatively witness nature’s amber hues and openly embrace the cooler days. We bring out our favorite sweaters, go to football parties, and gleefully indulge in everything pumpkin spice. Our tables are adorned with slow-roasted meats, big pots of chili, and anything flavored with sage and rosemary—enjoying all things that warm the soul. 

If there is one thing the Markhams must add to these menus and merriments of autumn, it’s an array of mushrooms. Nothing says “fall” like these ever-so-versatile little morsels packed with their flavors rich in savory umami. (We feel our sentiments are perfectly described in the Japanese translation of umami, which is “the essence of deliciousness”). 

Whether sautéed, grilled, roasted, steamed, or fried, mushrooms are delicious on their own or as companions that effortlessly elevate pasta, risotto, polenta, eggs, soups, or even a thick piece of freshly toasted bread. They are great partners to roasted or grilled chicken, various meats, fish, and any variety of vegetables. If you want to create a more decadent ensemble, add cream, sour cream, or crème fraîche to a mushroom sauté for a fabulous sauce, or you can combine them with cheeses like Brie, goat, blue cheese, or Parmesan to enhance appetizers or pastas. You really can’t go wrong. Whatever your connotations are to fall, we hope we’ve helped to inspire you to add mushrooms to your menus!

Our Ravioli with Mushroom Ragu recipe offers a variety of options for you to create a delicious appetizer or a mushroom cream sauce. You can get creative with our simple 10-minute Mushroom Sauté, or mushroom veggie sauté, or try our Mushroom Risotto if you want to transport yourself to Tuscany for the evening!

If you’re new to the mushroom world, we have some additional information and a few tips:

• Purchasing — Mushrooms should be dry to the touch, not slimy or wrinkled. If you’re looking for a local grower near you, The Mushroom Company website might be helpful. 
• Storing — Store mushrooms in a paper bag in the fridge. You can also wrap them in a paper towel and place them in a ziploc, (leaving the top of the bag mostly open), and place them in the fridge. They should be used within 3 to 4 days. 
• Cleaning — Most chefs recommend gently brushing with a kitchen towel or soft vegetable brush, however, we have been known to give them a quick rinse and a light “patting” with a kitchen towel just before cooking. Also, any tough parts of the stems should be trimmed off before cooking as well.  
• Nutrition — Mushrooms are packed with vitamins, minerals, and antioxidants. Medical News Today has some helpful information. 
• A Little History —“The Oxford Companion to Food” notes that mushrooms have probably been foraged since pre-historic times; evidence of “puffballs” appears in early settlements in Europe. Mushrooms, including truffles, were prized in ancient Greece and Rome. Cynthia Bertelsen, in her book “Mushroom: A Global History,” says that both Pliny the Elder and Aristotle wrote about the fungi, and Roman philosopher Galen wrote a few paragraphs on wild mushroom foraging. Bertelsen says that mushrooms—namely shiitakes—were probably first cultivated in China and Japan as early as 600 CE. It took a while for mushrooms to catch on in America however. In the US, the first reference to mushrooms in a cookbook is in “The Virginia Housewife” (1824). Campbell’s Cream of Mushroom soup, the American staple used in countless casserole recipes, was invented in the 1930s. Hallucinogenic mushrooms also have a long place in human history; Bertelsen notes that archaeological evidence of mushrooms used “spiritually” may be as old as 10,000 BCE. There is evidence of hallucinogenic mushroom use by many cultures — including the Ancient Greeks, the Mayans, the Chinese and the Vikings, among many others. (From footprint.org)