At the Market: Oh my umami: Mushrooms bring a flavor punch - Boulder Daily Camera

By Boulder County Farmers Markets

Mushrooms are a beloved fungi in every kitchen. The uses for such a humble ingredient are endless. The varieties are each special and unique: impressive lion’s head, meaty shitake, tender oyster and everything in between.

Sliced fresh in a salad they provide a toothsome texture that is a fun contrast to sweet greens and crunchy vegetables. Sauteed with garlic and herbs, they become silken, flavorful additions to a pasta or grain bowl. Baked and stuffed with goat cheese: A perfect little vegetarian appetizer before a meal.

Mushrooms are re not just flexible; they are incredibly good for you! Low in calories, rich in B vitamins, high in fiber and antioxidants.

We were delighted to welcome everyone to our Boulder County Farmers Markets opening day in both Longmont and Boulder on Saturday, April 3. Mushroom farmers, including MycoCosm Mushroom Company and Hazel Dell Mushrooms, were there to meet our community on a wonderful, sunny Saturday.

Did you pick up a bag and are waiting for inspiration? Here are two dishes to try:

Easy Baked Mushrooms

Enough mushrooms for your crowd

Local goat cheese (or, in a pinch, Boursin or something like it)

Optional: Spanish paprika

Directions: Pull the stems lightly off the mushrooms. Put them aside for compost or vegetable stock or another use.

Saute the mushrooms in a nonstick pan (no need for oil) until they give off some liquid. Drain the mushrooms on a kitchen towel.

With a teaspoon, dollop cheese in the center of the mushrooms. Sprinkle paprika on each if you like.

Bake at 350 degrees for about 8 to 10 minutes, or until the cheese starts to brown on top.

Creamy Cheesy Mushroom Pasta

4 tablespoons olive oil

1 pound mixed mushrooms, chopped into bite-size pieces

Salt to taste

¼ cup chopped onion

1 pound organic pasta (any kind)

½ cup cream

2 tablespoons chopped parsley

1 tablespoon cider vinegar

¼ cup finely grated parmesan cheese

Freshly ground black pepper

Directions: Heat oil in a large pot and saute the mushrooms with salt until they are browned and/or tender. (The varieties will all look different.) Remove mushrooms to a plate and set aside.

Reduce heat, and add chopped onion. Cook until the edges start to caramelize (about three minutes) and add the mushrooms back into the pan.

Cook pasta according to the package instructions. Save ¼ cup of pasta water when you drain it.

Transfer drained pasta to pot with mushrooms and onion. Add cream and pasta water and bring to a simmer.

Lower heat and add parsley and vinegar. Taste the dish. If more salt is needed, add it now and stir.

Divide pasta among bowls. (It serves four, but if there are smaller appetites just use your instinct.) Top with Parmesan cheese and pepper.

At the market this week

Longmont and Boulder markets both open at 8 a.m. Saturday. We have many plant starters, and bread, carrots, onions, beets, spinach, seeds, heritage grains and flour, dahlia tubers, arugula, pickles, coffee, kombucha, honey, potatoes and radishes. We also have curbside ordering and pickup in Boulder, Longmont, Denver and Lafayette. For more information go to bcfm.org.

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At the Market: Oh my umami: Mushrooms bring a flavor punch - Boulder Daily Camera
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