Winter Shares -- Eggs and Mushrooms, Three Choices for Pick up Location!

WINTER SHARES
Every Other Week

Egg Share

(13 Shares)

Farm Fresh Eggs from Circle Brook Farm

Free Range, Antibiotic and Hormone Free, Brown Eggs

*On the first pick up you will get double share to make up for skipped Christmas Week.  For example if you order two dozen eggs, the first delivery you will get 4 dozen. Note: if the farmer does not have enough to double up that week, it will be made up on a future week.

One dozen  $84

Two Dozen $167

Three Dozen $250

Four Dozen $334

____________________________________

Mushrooms

(12 Shares)

Local and Sustainable sourced Mushrooms from

The Foraged Feast

1/2 Pound $168

_____________________________________

PICK UP LOCATIONS

Millburn (Wednesdays)

27 Inverness Court, Short Hills

1 PM to 7 PM

Wednesday except skipping Christmas Week

12/11*, 1/8, 1/22, 2/5, 2/19,

3/4, 3/18, 4/1, 4/15, 4/29, 5/13, 5/27

_____________________________________

Maplewood (Thursdays)

General Store Cooperative

1875 Springfield Ave., Maplewood

10 AM to 7 PM

Thursdays except skipping Christmas Week

12/12*, 1/9, 1/23, 2/6, 2/20,

3/5, 3/19, 4/2, 4/16, 4/30, 5/14, 5/28

_____________________________________

Orange (Wednesday or Thursdays)

BRWL Studio

557 Nassau Street, Suite 3, Orange

Wednesday from 6:30 PM - 9 PM

Thursday from 5:30 AM - 7 AM (Class Participants Only)

Thursday from 8:30 AM - 12 PM

Wednesday or Thursdays except skipping Christmas Week

12/11 or 12/12*, 1/8 or 1/9, 1/22 or 11/23, 2/5 or 2/6, 2/21 or 2/20,

3/4 or 3/5, 3/18 or 3/19, 4/1 or 4/2, 4/15 or 4/16, 4/29 0r 4/30, 5/13 or 5/14, 5/27 or 5/28

 _____________________________________

CLICK HERE TO ORDER

Please order by December 7th.

Any questions email farmandforksociety@gmail.com

This Week's Shares - Wednesday, August 30, 2017 (Week 13)

Vegetables

Lettuce

Beans

Peppers 

Eggplant

Tomatoes

Rainbow carrots

Red skin potatoes, 

Summer squash

Yellow onions 

Garlic. 

Watermelon (Maybe)

Sweet corn (Maybe)

Choice of an herb (Premium Share)

Cherry tomatoes (Premium Share)

Fruit
Peaches
Plums (Very ripe, use right away)

Raspberries (possibly as an extra)

Eggs

Pasta

Chicken
Full and Half Shares

Mushrooms
Full and Half Shares

White chanterelle 

Brown clamshell

Add Ons

Montclair Bread (Ancient Grains and Sesame Italian Batard)

The Foraged Feast (Mushrooms, Herb Mix)
Farm & Fork Society (Jams)

This Week's Shares -- Wednesday, August 23, 2017 (Week 12)

Vegetables

Tomatoes

Peppers

Eggplant

Gold potatoes

Leeks

Summer squash

Choice of green or red cabbage

String beans

Beets 

Choice of kale or chard

Cucumbers (Premium share only)

Parsley (Premium share only)

Melon or Watermelons (Possibly)

Fruit
Peaches

Plums

Eggs

Pasta

Chicken
Full Share Only

Mushrooms
Full Share Only

Lobster Mushrooms

King Oyster

Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares -- Wednesday, August 16, 2017 (Week 11)

Vegetables

Tomatoes
Peppers
Eggplant
Summer squash
Red skin potatoes
Choice of kale or chard
Rainbow carrots
White onions
Choice of cherry tomatoes or ground cherries
Beans
Either a melon or a watermelon
Choice of an herb (Premium share)
Choice of tatsoi or arugula (Premium share)

Fruit
Peaches

Plums

Eggs

Pasta

Chicken
Full and Half Shares

Mushrooms
Full and Half Shares
Velvet pio
Nebrodini

Add Ons

Montclair Bread (Ancient Grains and Ciabatta)

The Foraged Feast (Mushrooms, Herb Mix)
Farm & Fork Society (Jams)


Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares -- Wednesday, August 9, 2017 (Week 10)

Vegetables
Peppers
Eggplant
Yukon gold potatoes
Tatsoi
Beans
Summer squash
Slicing tomatoes
Cherry tomatoes
Green cabbage
Melons
Garlic
Lettuce (Premium share)
Leeks (Premium share)
Beets (Premium share)
Choice of parsley or summer savory (Premium share)

Fruit
Peaches
Nectarines

Eggs

Pasta

Chicken
Full Share Only

Mushrooms
Full Share Only

Shiitake 

Nebrodini

Add Ons
Montclair Bread (Olive Ciabatta, Challah)
The Foraged Feast (Mushrooms, Herb Mix)
Farm & Fork Society (Jams)


Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares -- Wednesday, August 2, 2017 (Week 9)

Vegetables

Carrots

Peppers

Red onions

Summer squash

Cucumbers

Lettuce

Russian banana fingerling potatoes

Choice of kale or chard

Tomatoes

Eggplant

Beans or cherry tomatoes

Red cabbage

Celery (premium share)

Tomatillos (extras) 

Hot peppers (extras)  

Fruit

TBD

Eggs

Pasta

Chicken

Full and Half Shares

Mushrooms
Full and Half Shares

Maitake 

Alba clamshell

Add Ons

Profeta Farm Organic, Non_GMO Sweet Corn
Montclair Bread (Rosemary Sourdough, Raisin Walnut Boule and Assorted Donuts)
The Foraged Feast (Mushrooms, Herb Mix)
Farm & Fork Society (Jams and Black Beans)

Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares -- Wednesday, July 26, 2017 (Week 8)

Vegetables

Broccoli
Peppers
Eggplant
Lettuce
Beets
Cucumbers
Either beans or cherry tomatoes
Red skinned potatoes
White onions
Choice of an herb (garlic chives or parsley)
Extra lettuce (Premium share)
Basil (Premium share) 
Bok choy (Premium share)

Fruit

Stone Fruit
Blueberries

Eggs

Pasta

Mushrooms
Full Share Share Only

Clamshell 

Nameko

Add Ons
Montclair Bread (Guinness Miche, Sourdough and Hamburger Rolls)
The Foraged Feast
Farm & Fork Society (Frijoles Negros)

Let us know if you are interested in Organic Sweet Corn for next week!

Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares -- Wednesday, July 19, 2017 (Week 7)

Vegetables
Rose Finn Apple fingerlings potatoes

Green peppers

Rainbow carrots

Eggplant

Summer squash

Cucumbers, lettuce

Yellow onions

Kale

Broccoli 

Cauliflower (maybe)

Choice of a green radicchio or dandelion greens (Premium share)

Choice of an herb (Premium share)

Fruit
Peaches
Nectarines
Cherries

Eggs

Pasta

Mushrooms
Full Share & Half Shares
Lions Mane
King Oyster

Add Ons
Montclair Bread (Guinness Miche, French Boule and Assorted Donuts)
The Foraged Feast
Farm & Fork Society (Frijoles Negros, Vegetable Broth and Scones)



Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares - Wednesday, July 5, 2017 (Week 5)

Vegetables 

Lettuce (2 heads for premium shares)
Kale
Carrots
Swiss chard
Peas
Summer squash
Broccoli or kohlrabi or Napa cabbage
Cucumbers
Sweet onions
Fennel (premium share)
Herb (premium share)

Fruit
2 lbs sweet cherries

raspberries (very fragile, eat right away)

Eggs

Pasta

Mushrooms
Full and Half Shares
Morels (Use them ASAP)

This Week's Shares -- Wednesday, June 28th (Week 4)

Vegetable Share

Lettuce
Choice of Swiss chard or spinach
Kale
Summer squash
Peas (mainly sugarsnap)
Scallions
Napa cabbage or broccoli or kohlrabi
Choice of an herb (parsley, chervil, sweet marjoram, summer savory)
Endive (frissee) for the premium shares

Fruit
Strawberries (1 quart, 1 pint)
Rhubarb (1 lb)

Eggs

Pasta

Mushrooms
Full Share Only
Maitake and baby shiitake

Add Ons
Montclair Bread (Ciabatta and Potato Rye)
The Foraged Feast
Farm & Fork Society Jams and Crisp Kits
River Bend Farm Meat Shares

Shop Downtown Millburn -- Farm & Fork Society members get discounts at Green Nectar Juicery, UBreakIFix, Dressed by Lori, Unwinded, The Coffee Mill Roasters, La Strada, Just Be Smooth, Millburn Camera-ASAP Photo. Just show your membership card!

This Week's Shares - Wednesday, June 14, 2017

Vegetables

Red leaf or red romaine lettuce
Arugula, 
Radishes or salad turnips
Spinach
Garlic scapes
Sugarsnap or English (shell) peas
Choice of 2 herbs (dill, cilantro, garlic chives or mint) 
Swiss chard or broccoli raab (premium share only)

Fruit
Strawberries (2 Qt)

Eggs

Pasta

Mushroom (Full Share Only)

King Oyster 

Forest Nameko

This Week's Shares - Wednesday, June 7, 2017 (Week 1)

Vegetables 

Rhubarb
volff / 123RF Stock Photo

Arugula
Spinach
Choice of herbs (2)
Radishes
Salad turnips
Lettuce


Fruit
Rhubarb 

Due to ridiculous cold rainy weather (more than 2 inches this week alone)  Breezy Hill Orchard still does not have strawberries. You will be getting a copious amounts of rhubarb this week! To read all about what to do with rhubarb, click here.)

Eggs

Pasta

Mushrooms 
(Full and Half Shares Members)

Maitake 

Baby Shiitake

This Week's Shares -- Friday, July 1, 2016

Vegetables

Broccoli
Summer squash
Arugula
Beets
Choice of Kale or Swiss chard
Peas (most likely sugarsnaps)
2 types of Lettuce
Scallions 
Choice of an herb (parsley, summer savory or sweet marjoram).

Fruit
1 Quart Blueberries

Choice of 1 Pint of either Blackberries, Black Raspberries or Raspberries

Chicken
Full Share and Half Shares

Eggs

Pasta

Mushrooms
Full Share and Half Shares

Maitake 

Alba clamshell

Bread Share

Heirloom Fife baguette
Medieval baguette
Cranberry Walnut loaf

REMINDER:  River Bend Farm Meat Shares payment due.

This Week's Shares -- Friday, November 13, 2015, Sampling Event - Krunch Kitchen

Vegetables
Acorn squash

picturepartners

Potatoes
Sunchokes
Sweet potatoes
Lettuce
Savoy cabbage
Arugula
Baby bok choy
Carrots
Beets
Salad turnips
Spinach
Either broccoli, cauliflower or Brussels sprouts

Fruit
TBD -- Most likely cranberries and apples

Chicken
Full Share Only

Eggs

Pasta

Cider

Mushrooms
Velvet Piopinni
King Oyster


Stock Up Share: If you are purchasing the Circle Brook Farm Stock Up Share, please bring a check to pick-up for $80 written to Circle Brook Farm. More details about the share can be found here.

DiningWild Thanksgiving Mushroom Order: We will have order forms at pick up for the Thanksgiving Mushroom Order. You can pay by check or credit card. Deadline to order is 11/17. Mushrooms will be delivered on 11/20 at our last pick up date. For more detail please take a look at the DiningWild Thanksgiving Order Form or email DiningWild directly at orders@diningwild.com

Sampling Event: Krunch Kitchen is a new local business founded by Janet Schwamm, and specializing small batch, handcrafted artisanal granola. Krunch Kitchen granola is deliciously krunchy and full of nutritious ingredients that are lightly sweetened with only a small amount of natural sweetener. The granola is currently available in Original, Spiced, Peanut Butter, Quinoa Krunch and Matzah Krunch. The limited edition seasonal variety is Dark Chocolate-Ginger. All varieties are perfect in the morning with yogurt or milk, by the handful for an afternoon snack or over ice cream for an evening treat. Krunch Kitchen granola can be purchased through their website at www.krunch-kitchen.com or by emailing orders@krunch-kitchen.com 

Krunch Kitchen will be offering samples of all the granola flavors at the Farm and Fork Society Millburn at pick-up.  Orders placed online can be picked up at that time. There will be a limited amount sold on site.

DiningWild Thanksgiving Mushroom Order

 The holiday season is upon us, and the DiningWild team is planning on having some mouthwatering dishes stuffed full of rich, aromatic mushroom varietals on their table. They would like nothing more than to share this experience with you, so they are offering you a chance to take a culinary journey with them with a Thanksgiving Mushroom Order to be delivered on our final pick up date, November 20th.  

DiningWild has the many of the species you have grown to love - from the Maitake, with its deep and nutty tones, to the Alba Clamshell, with its rich flavor and incredible mouth feel, to the King Oyster Mushroom, whose firm texture and shellfish undertones give it the ability to make itself known in any stuffing. Do something different this Thanksgiving that your friends and family will talk about for years to come!

They are taking holiday orders until Tuesday, November 17th.  Click here to download the DiningWild Thanksgiving Order Form.  We will have order forms at pick up this Friday to fill out or you can download and email directly to DiningWild at orders@diningwild.com

If you have any questions, please email DiningWild directly.

This Week's Shares -- Friday, November 6, 2015 (Sampling Event: AronRose Natural Body Products)

Vegetables

CR: katrinshine

Lettuce

Choice of arugula or tatsoi

Napa (Chinese) cabbage

Potatoes

Carrots

Parsnips

Choice of kale or kohlrabi

Scallions

Spinach

Choice of winter squash varieties

White sweet potatoes 

Radicchio

Fruit

Apples

Chicken

Full and Half Shares

Eggs

Pasta

Cider

Mushrooms

King Trumpet 

Abalone Oyster

Stock Up Share:  If you are purchasing the Circle Brook Farm Stock Up Share, please bring a check to pick-up for $80 written to Circle Brook Farm.  More details about the share can be found here.

Sampling Event:  Local resident Yvette Gibbons with be at pick-up sampling her natural beauty products.  AronRose products are all made from natural and/or organic ingredients. Farm & Fork Society members get 30% off their first order by using the coupon code "farmfork" on her website.  

This Week's Shares -- Friday, October 30, 2015

Copyright: kittimages123rf

Vegetables

Garlic
Buttercup (kabocha) squash
Blue potatoes
Peppers
Bok choi (mostly purple type)
Choice of arugula or tatsoi
Spinach
Salad turnips
Celery root
Sunchokes
Lettuce
Sweet potatoes
Possible cauliflower or broccoli

Fruit
TBD

Chicken
Full Share Only (Two Chickens)

Eggs

Pasta

Cider

Mushrooms
Local, Wild Hen of the Woods
Local Abalone Oyster

This Week's Shares -- October 23, 2015

Vegetables

Copyright:
rimglow

Romaine lettuce

Red skin potatoes

Choice of arugula or tatsoi

Delicata squash

Choice of shallots or cippolini onions

Red cabbage

Parsnips

White sweet potatoes

Choice of kale or kohlrabi

Peppers

Ornamental gourds 

Choice of an herb (dill, cilantro or parsley)

Fruit

Chicken
Full and Half Shares 

(The missing chicken share will be made up next week)

Eggs

Pasta

Cider

Mushrooms

Baby Shiitake 

Brown Clamshell

Meat Share:

If you are purchasing a meat share, please send in your contact!  Details and link to contract can be found here!

This Week's Shares -- October 16, 2015

Vegetables

PC: Chowhound

Acorn squash

Potatoes

Peppers

Lettuce

Choice of arugula or tatsoi

Green cabbage

Choice of kale or broccoli raab (mostly kale) 

Carrots

Sweet potatoes

Bok choy 

Escarole

Fruit
Empire Apples
Macoun Apples

Chicken
Due to an equipment breakdown with the plucker, there will not be chicken this week.  The missing share will be made up another week.  Sorry for the inconvenience. 

Eggs

Pasta

Cider

Mushrooms
Maitake
Velvet Piopinni

Mushrooms 101

The mushroom is the spore bearing and fruiting body of a fungus; they are neither a plant nor an animal but exist in a taxonomic Kingdom of their own - Fungi. Mushrooms typically grow above ground on soil or on, or more specifically off of, their own growing medium (food source). The term Mushroom usually applies to a fungi that has a stem (stipe), a cap (pileus) and gills (lamella) – other common sporulating structures are pores, teeth, or ridges.

A mushroom can either be edible, poisonous or unpalatable. There are many types of mushrooms, roughly as many different Fungi exist as plants in the world. Edible mushrooms are used in cooking and in many cuisines, but there are also toxic mushrooms, psychoactive mushrooms and mushrooms used for medicinal purposes. When one thinks of mushrooms they usually think of the common white button mushroom (Agaricus bosporus) but there are several varieties.

The gills produce microscopic spores, the “seeds” by which Fungi reproduce. Spores are spread by wind, water, and animal activity. The powdery impression left by the spores of a mushroom is one of the features that help to identify the specific variety. The mushroom is placed gill side down on a blank sheet of paper, covered to prevent wind action, for several hours and the spore print left behind is used to assist in identification. This has been one of the standard methods for identifying mushrooms used since medieval times. The print colors can be white brown, black, purple brown, pink, yellow, creamy, etc..

Today’s identification has become more molecular in nature, with microscopic data leading the way toward a clearer understanding of the myriad varieties of Fungi. Other ways of identifying mushrooms include looking for the presence of fluids, bruising reactions, smells, taste, shades of color, habitat and seasonality. Chemical tests are also used.

Alba Clamshell

Alba Clamshell Mushrooms (Beech or Hon Shimeji) are mostly cultivated but do exist in the wild. They have a quarter-size cap with 2 to 3 inch white stems. The name beech refers to their appearance on beech trees, other hosts are elms and cottonwoods. In the wild, they grow high up on the trunk of a dead or dying tree in a multi-headed mass out of a crack in the wood.

Chanterelles
Chanterelles are orange or yellow, meaty and funnel-shaped. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are ridges that are forked and usually with blunt edges that are the same color as the rest of the mushroom. Chanterelles emit a fruity aroma, reminiscent of apricots or peach. They can be found in areas with trees such as eastern white pine, oak, hemlock, and balsam fir, birch, beech, and spruce trees.

Chicken of the Woods
Chicken of the Woods (L. sulphureus) have bright orange-yellow on top with a bright yellow margin. They are usually overlapping, fan-shaped flat caps, with pores, growing as a shelf or as attached bunches at the base of a tree. Chicken of the Woods grow on dead, or mature and dying, trees such as oak or beech trees.

King Oyster/Trumpet Royale
King Oyster or Trumpet Royale is a cultivated mushroom and one of the largest species of oyster mushroom. It has a thick, meaty white stem and a small tan cap. They are very versatile with a firm, meaty texture, and long shelf life.

Lobster
Lobster mushroom has a color similar to cooked lobster meat or lobster shell and can have a seafood-like aroma. The cap is irregular and usually concave. Lobster Mushrooms can be found under a variety of trees like hemlocks.

Maitake
Maitake (a.k.a Hen of the Woods) appeared rippling and fan shaped. They are composed of clusters of flattened caps; grayish brown on top with a white porous surface beneath; single, branching, whitish base. Maitake grow on the ground, typically at the base of oak trees.

Morels

Morel mushrooms are hollow with honeycomb cap, black/ridges and yellow/brown pits. Morels are the number one targeted wild mushrooms for foragers in the Spring. They can be found among fallen forest leaves and grasses on spring days between 60 and 80 degrees.

Oyster
Oyster mushrooms can be gray, pale yellow or even blue with a velvety texture with whitish gills that run down a stubby, nearly-absent stem. They grow like shelves from the surface of dead hardwood trees.

Shiitake

Shiitake mushrooms have a medium-sized, umbrella-shaped, tan to brown cap that is slightly convex that range in diameter from about two to four inches. Native to Asia, the edges of the cap roll inwards. The underside and stem are white. Shiitake mushrooms grow in groups on the decaying wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry, and chinquapin.

Velvet Piopinni (Poplar)
Velvet Piopinni, or Poplar mushroom, is a cultivated mushroom with brown caps and white long creamy stems. They have an intense forest flavor. The unique robust flavor of the Velvet Pioppini has already made it a hit with chefs all over America.

For a list and information on edible varieties go to this page from the Mushroom Council and this page from Wikipedia - Edible Mushrooms. Also check out Chowhound's Ultimate Guide to Mushrooms for great visuals.

Mushroom hunting or foraging is the activity of searching for and collecting wild mushrooms mostly for edible purposes. To read more go here.

The term mushroom or toadstool goes back for centuries though the origin of it is not known. It is known that the ancient Egyptians believed that mushrooms made them immortal and Fungi was reserved only for royalty. The word mushroom may have been derived from the French word mousseron (meaning moss or in French, mousse). The French were the first to formally cultivate mushrooms and some say that Louis the XIV was the first mushroom grower. Production then moved to England and in the 19th century mushroom production made it’s way to the United States. China is now the largest producer of cultivated mushrooms. The term toadstool was often applied to poisonous mushrooms and may be a direct reference to a certain species of poisonous toads. For more interesting history and background on mushroom and their cultivation go here.

Did you know that in some regions mushrooms are regarded as magical or satanic? They are believed to be the Devil’s fruit as they appear quickly overnight from underground. Also mushrooms have been used to dye wool and natural fibers and their are over 30 varieties that glow in the dark. For more fun facts about mushrooms go here and here. For more information about mushrooms go here.

To Store 

Store fresh mushrooms properly they can last up to a week. Do not clean or cut the mushrooms before storing and store them in a paper bag in the main compartment of the refrigerator. The crisper drawer is too moist of an environment and the paper bag will help to absorb the moisture. Also, don’t store mushrooms near foods that have a strong odor as mushrooms will absorb the smell like a sponge. Some types of mushrooms will hold up better than others so it is advised that when purchasing mushrooms that you purchase close to the date you will consume them. For more information on how to store mushrooms go to this page from The Kitchn. To preserve mushrooms for later use try freezing or drying them. For tips on freezing go here and here. For three methods for drying mushrooms go here. 

To Nourish

Mushrooms are naturally low in sodium, fat, cholesterol and calories. They are rich in B Vitamins, Riboflavin, Folate, Thiamine, Pantothenic Acid and Niacin. They are also a source of Vitamin D. Mushrooms also contain several minerals such as Selenium, Potassium, Copper, Iron and Phosphorus. Mushrooms also have a type of fiber called beta glucans, which improve insulin resistance and blood cholesterol levels. They have been linked to diabetes and cancer prevention and contribute to cardiovascular health. Mushrooms are also known to improve ones immune response. They can play a role in weight management acting as a bulking agent that contains two types of dietary fiber (beta-glucan and chitin) that increase satiety and reduce appetite. For more information on the health benefits of mushrooms check out this page from the Mushroom Council here.

To Prepare

Mushrooms are grown on wood, mulch, and dirt so cleaning your mushrooms is a good idea. Many people have been told to avoid getting their mushrooms wet and to clean them with a special brush. If real dirt is evident it is okay to wash your mushrooms as they absorb relatively little water if you work quickly. For a great video tutorial check this video out from Martha Stewart. For information on the preparation of your favorite varieties go to this page from Serious Eats. Some mushrooms can be eaten raw (confirm if you are not certain), but generally they are great sautéed, baked, grilled and roasted. They can be pickled and preserved or even turned into a pate. For more interesting ways to use your mushrooms go here and for 34 ideas to introduce mushrooms to your kids go here. For information on how to grill Maitake, aka Hen of the Woods, mushrooms go to this great article from Bon Appetit.

To Try 

Pickled Mushrooms
Marinated Mushrooms
Red Wine and Mushroom Sauce
Wild Mushroom Ragout on Crispy Polenta with Comte Cheese
Wild Mushroom and Burrata Bruschetta
Cabbage and Mushroom Toasts
Hummus with Hen of the Woods Mushrooms
Swiss Chard and Maitake Mushroom Galette
Soba and Maitake Mushrooms in Soy Broth
Mushroom Barley Soup with Mini Meatballs
Two Mushroom Veloute
Tom Kha Gai (Chicken and Mushroom Coconut Soup)
Wild Mushroom Soup with Parmesan Toasts
Warm Mushroom Salad with Bacon Vinaigrette
Eggs baked over Sautéed Mushrooms and Spinach
Wild Mushroom and Goat Cheese Omelette
Over the Top Mushroom Quiche
Mushroom Kufteh with Green Harissa and Asparagus Pesto
Seared Maitake Mushroom
Grilled Hen of the Woods Mushrooms (Maitake) with Sesame
Roasted King Oyster Mushrooms
Foiled Roasted Mushrooms with Hazelnuts and Chives
Roasted Mushrooms with Chile Lemon Oil
Marco Canora's Pan Roasted Hen of the Woods Mushrooms
Grilled Brussels Sprouts with Chantrelles
Sautéed Mixed Mushrooms
Sautéed Clamshell Mushrooms
Sautéed Chanterelles with Bacon
Mixed Mushroom Ragout
Morel Mushrooms with Mint, Peas and Shallot
Asparagus with Morels and Tarragon
Sourdough, Wild Mushrooms and Bacon Dressing
Grits with Wild Mushrooms and Sherry Broth
Polenta with Wild Mushrooms
Wild Mushroom Quesadillas
Sausage, Red Onion and Wild Mushroom Pizza
Wild Mushroom Pizza with Truffle Oil
Wild Mushroom Pizza with Caramelized Onion, Fontina and Rosemary
Grilled Fontina, Mushroom and Sage Sandwich
Mushroom Croque Monsieur
Stir Fried Noodles with Chanterelles
Pappardelle with Mixed Wild Mushrooms
Mushroom Orzotto
Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms
Fettuccine with Mushrooms, Tarragon and Goat Cheese Sauce
Fettuccine with King Oyster Mushrooms
Tagliatelle with Black Truffle Cream Sauce
Pappardelle with Porcini and Pistachios
Wild Mushroom Lasagna
Homemade Mushroom Lasagna
Pan Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Halibut with Marinated Chanterelles and Chamomile
Roasted Morel Rubbed Chicken with Charred Lemon, Asparagus and Potatoes
Chicken with Wild Mushrooms
Chicken Breast with Velvet Pioppini and Tarragon
Chicken and Dumplings with Mushrooms
Prosciutto Stuffed Chicken with Mushroom Sauce
New York Steak with Clamshell Mushrooms
Beef with Wild Mushrooms

To Use

Chef and cooking teacher Becky Selengut's cookbook Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes. Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. (Barnes & Noble, $25.32)