— Sarah VanderZanden

So I just my favorite way to cook mushrooms is just tear them. Use a blend of mushrooms first and foremost. So most of grocery stores now sell blend of crimini's oyster and shiitake's mmm, which I find to be a really good blend. So I like to tear those apart so they have some nice rusticity to them. The crimini's cut those don't rip quite as well. So I use butter in my cooking I use oil in my cooking I use a lot of shallots and garlic with with mushrooms and I'll just saute them. I'll add them into very very hot oil or brown butter. So the butter is as hot as it can get as well as it already has some nuttiness to it throw the mushrooms in I'll put the shallots and garlic in and around that so it's all cooking at the same time. I will add my salt once I've tossed them for the first time and then I'll finish them with An egregious amount of herbs and with my herbs with mushrooms, I almost always include mint. I almost always include. Mint is to me one of the very best of the herbs people think of it as just that thing that garnishes you're inedible garnish on your dessert like no. No, no anybody that's ever grown men knows that the only way to deal with mint is to eat it all the time in everything and that's what I recommend you do mushrooms and mint are perfect combination mushrooms mint and oregano together is a really wonderful combination and minutes and herb that grows wild in Italy in parts of California as well called. Nepetella. Nepatella is often found sort of underfoot in Vineyards as well as up in the Piedmont Region and you can't buy mushrooms in Piedmont without somebody without the seller also giving you a couple of stocks of this nepatella, which is basically a wild cross between mint and oregano so mint a little bit of oregano. Some parsley in there and so it's almost equal parts herbs. And I'd say two parts mushrooms one part herbs. That is my favorite mushroom dish throw that on top of some polenta and the polenta I would recommend for you, which I know you can get online. Is made by Somali Ubuntu Farmers here in Maine? Maine cold cold Mane has a very large and growing population. Of Somali farmers somalis and many of them farmers and there have been some really incredible efforts behind behind them that well that they have led and that are heavily supported by the community here about farming. Crops that are familiar to them and one of the things that they grow is this corn polenta. So by main grains and it won a good food award recently, so I know it's available online. If you go to main grains.com, this is not actually the smell of corn but there is another there is one that's made by them. Just not this label of it. Cook this polenta up and polenta. No longer is just a A bulk commodity starch for your meal. It becomes the main attraction. and just So tasty, it is so good. It is so worthy of our dollars. This is not cheap. I think it's about 14 dollars as opposed to the store-bought brand which is two dollars. But the difference between something that it's really worth eating really worth supporting a really great story behind it. And every bite is like, oh my God polenta can be this. And then you throw those mushrooms that I just talked about on top of that. Cool, man. Yep. This is good stuff. This is what food should be. It should have a story. It should be supporting far more people than just the person whose body it goes into it should be healthy and well that dish I just described is all of those things. So reach out to them main grains.com check that out. And then when you're some when you're sauteing your mushrooms throwing your your mint in your oregano, cheers.

Maine Grains