| May/June 2018 5 FRESH PICK VARIETIES Fresh Thyme Farmers Market is proud to offer a selection of fresh Highline Mushrooms. Founded in 1961, Highline is the largest organic mushroom grower in the world. 1SHIITAKE This small mushroom has tan gills, looks like a little umbrella, and has a woodsy, meaty flavor. Remove the stems before cooking and save them for soup or stock. Shiitakes are delicious in Asian stir-fries, noodle soups, or pastas. 2WHITE The most popular variety, white mushrooms account for about 90 percent of mushroom consumption in the United States. They vary in size from button to jumbo. Their mild flavor builds as they cook. Enjoy them either cooked or raw in salads, soups, or pizzas. 3OYSTER These mushrooms have a distinctive shape and delicate, velvety texture. They can be a variety of colors, such as pale yellow, gray, pale blue, or pink. Their mild flavor works well sautéed in butter with onion and herbs. Or use them in a mushroom sauce to serve over meats or pasta. 4CRIMINI Also known as mini bellas or small portabellas, criminis are similar in shape to button mushrooms, but they have tan or brown caps and are richer in flavor. Thread them on skewers for kabobs, layer them in veggie lasagna, or sauté for a side dish. 5PORTABELLA These large mushrooms each have a tan or brown cap and brown gills. They measure up to 6 inches in diameter and have a meaty flavor and texture. Broil, grill, or roast them. They are delicious stuffed or served as patties for a burger alternative. 2 1 4 3 5 “ TRY ‘THE BLEND’ IN RECIPES CALLING FOR GROUND MEAT. FINELY CHOP YOUR FAVORITE MUSHROOMS AND BLEND THEM 50-50 WITH MEAT FOR A JUICIER TEXTURE‚ FEWER CALORIES, ENHANCED FLAVOR, AND A NUTRITIONAL BOOST.” —Meghan Sedivy, Fresh Thyme Registered Dietitian MUSHROOM TIPS shopping: Look for mushrooms that are firm, plump, and smooth. Mushrooms with exposed gills, such as portabellas, have a richer flavor, and those with closed caps, such as white, are milder. cleaning: Mushrooms absorb moisture, so rinse them quickly and pat dry. Or wipe them with a damp towel. Remove the stems if they are tough. Gills of larger mushrooms may be removed, if desired. cooking: Cook off the moisture that mushrooms release, then lightly brown them to bring out their flavor. storing: Refrigerate mushrooms in original packaging or a paper bag for up to a week. Seearecipefor stuffedportabella mushroomson page23. 004-005 Mushrooms.indd 5 4/11/18 11:39 AM