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What’s On My Plate?

SEPTEMBER IS NATIONAL MUSHROOM MONTH!?! 

It is, and mushrooms are having a moment at Healthy Living. Both national and local growers are bringing a fantastic array of culinary shrooms, carefully sourced by Keith Drinkwine, our Produce Category Manager. Also, check out a great recipe for a cozy, rich Mushroom Risotto from our R&D Chef, Karen, at the bottom of this email!

And then there’s our Wellness Department, where more interesting mushroom products arrive every day, thanks to the meticulous sourcing done by Amanda Bradley, our Wellness CM. 

Keith and Amanda teamed up with Saratoga Store Director, Isabella Ellis, and made the trek to Collar City Mushrooms in Troy, NY where fresh, gourmet, nutraceutical mushrooms are grown.  What an interesting place! 

I’ll let Keith and Amanda tell you the rest of the story. 

KEITH SECTION:

Collar City Mushrooms, founded by Avery Stempel, is an indoor urban vertical mushroom farm. Yes, mushrooms can be grown indoors! This provides a controlled environment that maximizes yield and quality, reduces the impact of pests and diseases, and limits the carbon footprint associated with long travel distances. It lets us bring you, our guests, more locally grown, fresher mushrooms, preserving their nutritional content and enhancing their flavor.

Indoor mushroom growing also allows our partners to cultivate a wider variety of species that may not thrive outdoors in certain climates. For instance, gourmet varieties like shiitake, oyster, and lion’s mane can be farmed indoors. Each of these mushrooms offers unique culinary benefits: 

• Shiitake mushrooms are celebrated for their rich, umami flavor and meaty texture, making them a great addition to soups, stir-fries, and sauces. 
• Oyster mushrooms, with their delicate texture and mild flavor, are excellent in sautés and as a meat substitute in vegetarian dishes. 
• Lion’s mane, known for its lobster-like flavor and potential cognitive benefits, adds an intriguing dimension to a variety of recipes.

AMANDA SECTION:

Mushrooms really are changing lives! Certain varieties have been said to help with memory, cognition, immunity, digestion, microbiome balance, better sleep, easing anxiety and stress, and even increased energy.* 

Here are a few functional mushrooms I love, all found at Healthy Living:

Chaga

Although all functional mushrooms contain antioxidants, Chaga stands out as a free radical-fighting powerhouse. Nutritionally dense, it contains beta-glucans, amino acids, potassium, zinc, calcium, and Vitamins D and B, as well as others. Often referred to as the “King of Medicinal Mushrooms,” Chaga has been used extensively by traditional healers in North America, Europe, and Asia.* 

Reishi

Revered in Traditional Medicine as the “mushroom of immortality,” Reishi is one of the most popular whole-food functional mushrooms because of its wide range of health benefits. It contains powerful, natural beta-glucans that support immune system functionality. Considered by many to be a superior adaptogen, Reishi works with your body to help manage everyday physical, mental, and emotional stressors and restore balance in a natural and healthy way.*

Turkey Tail

Turkey Tail is one of the most researched functional mushrooms for its powerful natural polysaccharides. The beta-glucans and other nutrients, such as antioxidants, found in this beautiful mushroom support immune health. Turkey Tail contains a broad array of compounds, including prebiotics known to improve gut health, which play a role in supporting immune system vitality.*  

RECIPE SECTION:

Karen’s Mushroom Risotto (Vegetarian)

Karen, Café Research and Development Chef

Serves 4

Ingredients:

• 6 cups vegetable broth
• 1 1/2 cups Arborio rice
• 1 shallot, small diced
• 2 lbs mixed mushrooms (such as shiitake, lion’s mane, oyster, baby bella), thinly sliced
• 2 cloves garlic, minced
• 1/2 cup sherry
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon fresh thyme, chopped
• 2 Tablespoons fresh chives, chopped
• 3 Tablespoons olive oil, divided
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   • In a large saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. Cook the Mushrooms:
   • In a large, deep skillet, heat 1 Tablespoon of olive oil over medium heat.
   • Add the sliced mushrooms and ½ teaspoon of salt. Cook the mushrooms until they release their liquid and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
   • Remove the mushrooms with their liquid from the pan and set aside.
3. Toast the Rice:
   • Add 2 Tablespoons of olive oil to the skillet the mushrooms were just cooked in.
   • Add the diced shallots and cook until softened, about 2-3 minutes.
   • Add the Arborio rice to the pan and cook, stirring, for about 2 minutes, until the rice is lightly toasted. It should look golden and pale.
   • Add 1 teaspoon of salt to the rice and stir to combine.
4. Add the Liquid:
   • Add the sherry to the rice and cook, stirring, until it is absorbed by the rice, about 1 minute.
5. Cook the Risotto:
   • Begin adding the warm vegetable broth to the rice mixture. Add a half cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
   • Continue adding broth, cooking, and stirring the risotto until the rice is creamy and tender, about 15-20 minutes.
6. Finish the Risotto:
   • Remove from heat. Stir in the reserved mushrooms and their liquid.
   • Stir in the grated Parmesan cheese until melted and well combined.
   • Adjust the seasoning with salt and pepper to taste.
   • Stir in the chopped thyme and chives.
7. Serve:
   • Serve the mushroom risotto hot, with extra grated Parmesan cheese on top if desired.

Chef Karen’s Tips for Perfect Risotto:

1. Prep Before You Start: Make sure to have all your ingredients prepped and ready before you begin cooking. Risotto requires constant stirring and attention, so it helps to have everything in place.
2. Keep the Broth Warm: Always keep your vegetable broth warm on the stove while cooking the risotto. This helps the rice cook evenly and absorb the liquid properly.
3. Stir Constantly: When adding the broth, stir the rice constantly. This technique helps release the starch from the rice, giving the risotto its signature creamy texture.
4. Season Wisely: Parmesan cheese adds a salty kick to the dish. Start with less salt and taste the risotto before adding more. You can always adjust the seasoning at the end.
5. Watch the Consistency: The risotto should be creamy and slightly loose. It thickens as it sits, so it’s best enjoyed right after cooking.
6. Serve Immediately: Risotto is best served hot and fresh. Top with extra Parmesan cheese for an added touch of flavor.

There’s a mushroom for everyone!

KATY

DISCLAIMER:

*This and the following statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.