Farm to Table: Magical, mysterious mushrooms

Pause for just a moment, dear readers, and picture the most magical food you can think of. What comes to mind? Chances are you at least thought about mushrooms. They've always had an air of mystery, popping up overnight, thriving in the shadows and bringing both nourishment and danger. That sense of wonder isn't misplaced. With more than 14,000 known species already identified (and scientists believing there may be millions more undiscovered), mushrooms are as diverse as they are fascinating. It's enough to make your head spin. Or sprout spores. Kind of like a "umami bomb," mushrooms pack a savory depth and range of flavor, making them a secret weapon in plant-based cooking. For example, Portobello, king oyster, maitake and lion's mane mushrooms bring satisfying heft, searing up with a texture and richness that can stand in for steak or seafood. For dishes that call for something softer, white button, cremini and enoki fold seamlessly into sauces and gravies, soaking up flavors without stealing the spotlight. And when it's depth and complexity you're after, chanterelle, porcini, morel and shiitake deliver an earthy, aromatic backbone that can turn a simple pasta, risotto or soup into something extraordinary. Mushrooms are nutrition and sustainability stars to boot. They are low in calories but rich in nutrients like B vitamins, selenium and antioxidants. Fungi are also one of the only plant-based sources of vitamin D, when they're grown in sunlight. Plus, mushrooms have one of the smallest environmental footprints in agriculture, as they are often grown indoors with little water, and often on agricultural byproducts. Maybe they really are magical ... It's important to add that despite their mystique, many toadstools are toxic or poisonous, so be certain of what you're picking (or better yet, bring an experienced mycologist with you, as the "tells" between a safe and non-safe mushroom can be ever so minimal). Let's get this fungi in the kitchen, it's time to shiitake things up! Mushroom Stroganoff Ingredients 1 lb. of mixed mushrooms, stems removed if woodsy, cleaned and sliced ¼" thick 2 Tbsp butter ½ shallot, diced ¼ cup veggie or beef broth ¼ cup sherry, Madeira or another red wine ½ cup Greek yogurt 2 tsp Worcestershire sauce or Marmite Salt and pepper to taste 4 oz. egg noodles Parsley for garnish Directions Melt butter in pan. Once hot, add shallot and sauté 1-2 minutes until translucent. Add mushrooms and sauté over medium heat until just softened (another 3-4 minutes). Remove from heat. Stir in Greek yogurt, Worcestershire sauce and sherry, and return to heat; stir another 2-3 minutes until thick. Add salt and pepper to taste. Lower heat to keep warm. Make egg noodles according to packaging instructions. To serve, pour mushrooms over noodles, garnish with parsley and serve immediately.