Recipes

Arancini are delicious breaded and fried Italian rice balls that are great for an appetizer or main. Any mushrooms can be used to make the risotto base. In the example photos, brown buttons and chanterelles are used.

This salad is an easy, no cooking addition to any meal. The seaweed and wood ear mushrooms, with their nice chewy texture, are covered in an amazing miso dressing. The sea beans add a natural saltiness and crunch. Wood ear is one of the few mushrooms you can eat raw, and we only grow it in the warmer summer months. Don’t worry though! The dried is just as tasty year around. About a quarter pound of fresh wood ear can be substituted for the dried with no other changes to the recipe.

Easy and quick, this light and refreshing dip makes for a great addition to any summertime gathering or afternoon snack. Shimeji (also known as clamshell) mushrooms keep a nice crunch after cooking to add some texture to the dish without an overpowering flavor.