Articles & Information
From Loni, FP Customer Service Representative. I have only been lucky enough to make this a few times in my life, mostly due to the rarity of Sparassis crispa, aka the Cauliflower mushroom. This mushroom has a unique firmness reminiscent of...
From Chris of Virginia. Mix well 3 tbsp. of Sesame oil with 2 tbsp. of soy sauce. Use a basting brush to paint the mixture into the gills of Shiitake mushrooms. Bake at 350 until tender (about 20 minutes). Have...
From Loni, FP Customer Service Representative. Oyster mushrooms are common and abundant in nature as well as here at the FP farm. One creative way to use Oysters and other mushrooms is by crisping them up in the oven. You can store...
From Katrina, FP Customer Service Representative. Approximately 1 dozen corn tortillas (how many you need depends on how thick you stuff them) ⅔ lb of any organic ground meat (beef, turkey or 2 cups of nuts such as walnuts soaked...
From Loni, FP Customer Service Representative. Like our ancestors, I find drying to be the best method for preserving mushrooms. However, I find that cooking them before drying makes for a delicious quick snack. Thinly slice Chanterelles and marinate over...
From Katie, General Manger, Life Box™ / Planted Planet Productions. 12 eggs, well beaten 9 slices white or wheat* bread, crusts removed, cut into ½" squares 6 tbsp butter (4 tbsp cut into cubes, and 2 reserved for cooking mushrooms) 3...
From Kevin, Bulk Materials Manager. This recipe is great as a spread on a variety of breads, bagels, sandwiches, or as a dip with chips, or even a vegetable platter. It’s great to keep around for those occasions when a...
From Katrina, Customer Service Representative. Approximately 4 cups fresh Maitake, separated into fronds Approximately 1 dozen medium-sized Shiitake, stems removed Marinade ⅛ cup balsamic vinegar ⅛ cup olive oil Coat mushrooms thoroughly in marinade. Put in colander-looking “wok” attachment in...
From Jax, Grow Room Assistant. 1 cup each kidney, pinto and black beans, cooked 1–2 lbs of fresh mushrooms: Maitake, Shiitake, Pioppino or your favorite wild delectable, chopped 2–4 fresh tomatoes, diced 1 green bell pepper, chopped 1 red bell...
