Why did the mushroom get invited to all the parties? Because he’s a fungi! Mushrooms are also delicious, simple to prepare, and packed with nutrients. They have a uniquely savory flavor while containing nearly no salt, and are a great source of amino acids, iron, and vitamin B, as well as the minerals selenium and zinc. A single portobello mushroom contains as much potassium as a banana!
Local mushrooms can be found at North Tabor Farm’s farm stand on North Road, and from M.V. Mycological at Morning Glory Farm and the West Tisbury Farmers Market. When shopping for mushrooms, look for those that are firm and dry, avoiding those that are slimy or bruised. Mushrooms are best stored unwashed in a paper bag in the refrigerator.
Try a roasted portobello in a sandwich, or on top of a hamburger or veggie burger. You can also sauté some shiitakes with an onion for an easy side dish, or add them to kabobs with your favorite meat, fish, and vegetables.
This month, pick up some local mushrooms and try our featured recipe, mushroom “meat” balls! Enjoy them on their own, or over pasta/zoodles with your favorite pesto or red sauce.
Mushroom Walnut ‘Meat’ Balls
Recipe by Gabrielle Chronister
1 cup raw walnuts
4 oz. (about 1 cup chopped) crimini, portobello, or button mushrooms
⅓ cup cooked brown rice
¼ cup raw rolled oats
¼ cup fresh parsley, loosely packed
1 garlic clove, minced
2 Tbsp. nutritional yeast
1 tsp. sea salt
Place walnuts in a food processor and pulse until finely ground. Transfer to a medium bowl and set aside.
Next, process mushrooms until chopped and add to the bowl of walnuts. Set aside.
Place remaining ingredients in the food-processor and pulse until just combined. Add mixture to the bowl of mushrooms and walnuts and mix with a spoon or by hand. Roll into balls and cook in an oiled skillet on medium/high heat until heated through, browning all sides.
Ava Castro is a farm educator for Island Grown Schools, the Vineyard’s farm-to-school program.
