Mushrooms are great for veganizing many traditional dishes. I’ve used mushrooms to veganize my Filipino dishes including Adobo, Isaw, Paella, Escargot, Pusit, and many more. So, you could just imagine the joy in my eyes when I got two mushroom growing kits for the holidays!
My sister and brother-in-law grow their own food and are big advocates of gardening and farming. They know how big I am with vegan cooking, so for the holidays, they got me two mushroom growing kits. One log is for “Sonoma Brown” mushrooms, and the other is for “Blue Oyster” mushrooms.
All I needed to do was soak the logs in a saucer filled with 1 inch of water, cover the logs with a clear bag (included in the kit but you could also use grocery plastic bags), and place them under indirect sunlight.
I would dribble a little bit of water on top of the log every day to keep the logs moist and the temperature humid. After about 3-4 days, it was harvest time.
I simply twisted the caps off to harvest the mushrooms one by one. The mushrooms were so beautiful. Compared to the ones at the store or even at farmers market, my mushrooms’ shape and form were fully intact. Not to mention, they weren’t dirty! I hate it when I have to either wash or clean them with a paper towel before cooking.
The only bummer was the harvest was good for just one person because the mushrooms shrunk when I cooked them (of course).
I could hear my mom in my head, “You’ve waited days for something you could instantly buy at the store for cheaper cost!”. As they say, moms are always practical. But I could not undermine the quality of fresh, organic, homegrown food. The flavor and texture do not compare to store bought-at all.
After the harvest, I did a quick saute of the mushrooms:
1. In a medium pan over low heat, saute the garlic with olive oil until the garlic is light brown.
2. Add the mushrooms.
3. Sprinkle a bit of salt (truffle salt preferably), vegetable broth, white wine, and lemon. Adjust seasoning to taste.
4. Add some fresh basil leaves and saute for another minute.
5. Turn off the heat and garnish with chiffon basil on top.
I used strawberries as garnish as well to cut to the savoriness and to add a pop of color to the dish. You could also serve it with starch like potatoes or rice, or incorporate the cooked mushrooms to a pasta.
It would be hard to go back to store mushrooms after this meal. I might just keep growing my own mushrooms for awhile. My sister and brother-in-law got the kit from gmushrooms.com so feel free to check them out. Let me know how it goes!