For decades, the cooks, writers and foragers who care most about mushrooms have trusted us to supply them. Some come for mushrooms grown on our own farms, others for seasonal wild finds.
Josh Deri
My name is Josh Deri and I have a catering company and resautant here in Remo, NV. I started my social media page a couple of years ago and love showiung people simpple recipes with Middle Easterningredients. I've been cooking with Far West Fungi mushrooms for almost 16 years. I started when I worked in San Francisco and still use them today here in Reno for my catering company and social media page.
Two favories here. Maitakes for tempura and an upscale version of chicken marsala as well as chanterelles for a dish we make with winter squash grilled over the embers; chanterelles cooked in brown butter and finished with a little winter squash juice and herbs.
I shop for my Far West Fungi mushrooms at Whole Foods and Rayleys.
My favorite mushrooms are Maitake. I think they are super versatile and are great either cooked down or fried.