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Making the most of your mushrooms

If you’re anything like me, you’re new to the delights of fresh, local produce. I’ve never considered myself a foodie or a cook, and have always considered cooking to be one of the worst chores if I’m completely honest with you. I spent most of my life thinking I was priced out of local, organic produce and wouldn’t have known the first thing about accessing it. I can however honestly say that after changing from my regular supermarket shopping habits, I have surprised myself with enjoying sourcing my produce, and preparing meals. 


Aside from the initial adjustment in shopping according to a predetermined recipe, to buying seasonal and working backward, my biggest issue is not knowing how to cook it! Now don’t get me wrong, the food is all so good that it’s pretty hard to mess up, but I really want to do it justice. Fortunately that’s one of the many benefits to getting to know your farmer!


If Covid, or the holiday rush kept you from ordering from a REKO ring or stopping at a local farmgate, and you didn’t get to chat with your farmer about how to make the most out of the produce. Look no further! I’m going to let you in on a few tips courtesy of the one and only Madi Mushroom. 


Every time I get the pleasure of speaking with Madi from Samford Valley Mushrooms, we burn through a million topics. Aside from running her own mushroom farm and business, the woman has many talents; including being a qualified electrician, volunteer firefighter and certified dive instructor amongst other things if you’d believe it. However after eventually getting out to visit the farm, I finally got to ask, how the heck do I cook a mushroom!? She had two words: dry fry. 


So here’s the breakdown for cooking your mushrooms, direct from a mushroom farmer:


  1. Shred the mushrooms - No need to rinse/cut, use the whole mushroom!
  2. Add to a DRY pan on medium to high heat 
  3. Stir and toss the mushrooms until they turn a golden colour 
  4. Add olive oil or butter
  5. Add garlic, salt and pepper
  6. Cook until caramelised and crispy
    Enjoy as is or add them to your pasta, soup etc. 


After taking home a box of Samford Valley Mushrooms that are certainly not my first, I can attest that the taste and texture following the dry fry recipe is second to none. But you know, so are the mushrooms…


Head over to the Samford Valley Mushroom's Instagram page for more tips, information and cooking inspiration. Of course if you have questions about preparing other types of produce I recommend asking your farmer, or ask me, and I’ll just have to visit some more farms and find out. 

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