Special Guest Three Mile Mushroom Farm Three Mile Mushroom Farm LLC 9263 North Ave Thomson, IL 61285 719-320-1675
Jason Dollard
Katie Joens Manager
threemilemushroomfarm@gmail.com
facebook.com/ThreeMileMushroomFarm
Instagram.com/ThreeMileMushroomFarm
Lion’s Mane Mushroom : Crab Cakes These Lion’s Mane Mushroom Recipes will blow your mind, featuring a Lion’s Mane Mushroom Crab Cake so delicious you won’t believe it is meatless!
Saute Pan
Ingredients 8 oz Lion’s Mane mushroom
1 egg (or flax egg)
½ cup panko breadcrumbs
¼ cup onion (finely diced)
1 tablespoon mayonnaise or vegan mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon old bay seasoning
1 teaspoon dijon mustard
1 tablespoon parsley (finely chopped)
¼ teaspoon salt (to your taste)
¼ teaspoon black pepper
2-3 tablespoon oil (to fry cakes)
2 optimal garnish: lemon wedges
Quick Tartar Sauce ¼ cup mayonnaise or vegan mayonnaise
1 tablespoon dill pickle relish
¼ teaspoon old bay seasoning
Instructions Hand shred Lion’s Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion’s Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!
Notes Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.
Recipe from AUBREY’S KITCHEN
Nutrition Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
The Perfect Sautéed Mushrooms My mushroom Tips #189:
The Term Sauté= High heat …little oil.
Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don’t cut them thin as they will shrink up while cooking. Meaty thick pieces cook best!
Give them some room: Don’t overcrowd your sauté pan, you need plenty of room for a good sear.
High heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it’s gone. Over washing will contribute to the added moisture.
Ingredients:
Mushrooms: White mushrooms saute beautifully as do creminis, shiitakes, morels and other wild mushrooms.
Oil/ Butter mixture: The combination of oil and butter allows for cooking at a high temperature and brings flavor.
Salt and Black Pepper: For flavor!
Let’s Do This : Clean and slice mushrooms by slicing into similar size pieces. Don’t cut them too thin, as they will shrink while cooking.
Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms.
Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time.
Deglaze and Season:
Deglaze: After a good sauté you’ll notice some bits of the mushroom clinging to the bottom of your pan. There’s a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add a splash of liquid at the end of the cooking process and stir it all up. Simply, add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.
Added Flavor:
Garlic and herbs: Turn heat down to medium-low and add last minute of cooking. Wonderful herbs to try are thyme, parsley, and rosemary.
Fresh lemon and or lime
__________________________________________________
Perfect Sautéed Mushrooms Servings: 4
Equipment · Sharp Knife
· Cutting board
· Sauté pan (I prefer non stick)
Ingredients · 1-pound fresh…
Welcome everyone to the Happy diabetic kitchen podcast and in this episode we explore the delicious world of mushrooms we’ve got a great team of mushroom Growers on the podcast today our amazing recipes of the podcast some great mushroom tips and so much more so stay tuned everybody we will be right back Hello everyone I am chef Robert Lewis the happy diabetic and welcome to the internet’s most delicious cooking podcast I’m here in the kitchen getting ready to explore a healthy diabetic lifestyle I want to take the mystery out of healthy cooking and explore some amazing foods and my diabetic Journey
With all my successes and my challenges let me me help you live your best happy diabetic lifestyle so welcome to the kitchen and if you’re new to the show I am so happy you’re here today in today’s podcast we chat with an amazing team Jason and Katie they
Operate a gourmet mushroom farm called threemile mushrooms so get ready fasten your seat belt today is everything Gourmet mushrooms we’ve got a couple recipes of the podcast a lion’s man vegetarian crab cake and how to make the perfect sauteed mushrooms going to take the mystery out of that for you we’ll
Also have plenty of tips on cooking up the perfect mushroom and so much more so stay tuned everybody we will be right Back if you’re new to the show or a longtime listener again let me introduce myself I’m chef Robert Lewis the happy diabetic why you ask well I want to share my journey of living with type 2 diabetes since I was diagnosed in 1995 why well to help you live and
Navigate your best happy diabetic life why so you can be healthy and have much better glucose control and cook and eat in a happy and healthy lifestyle way that’s sustainable not a fad diet why so you can learn to enjoy the food you love in moderation and learn to kick up your
Chef skills why do you ask so you can live your best happy diabetic life join my journey at happy diabetic.com where you’re going to find all my podcast episodes rest recipes cookbooks an amazing community of humans on my Facebook groups I also want to invite you to join my VIP newsletter and
Receive free my seven steps to my healthy diabetic control plan and some eating tips you won’t want to miss so the question I asked today how can I help you live your best happy diabetic lifestyle go to my website happy diabetic.com hit the contact link reach out to me and let’s Chat okay everybody welcome back to the kitchen we have an amazing moment uh with an amazing couple of folks that have joined me today to talk all about mushrooms and you know we’ve done many mushroom episodes but never with some Growers so hi everybody how you doing
Doing great why don’t you just introduce yourselves really quick my name is Jason Dollard I live in Thompson Illinois we uh operate a mushroom farm called three mile mushroom okay my name is Katie Jens and I am assistant grower at three mile mushroom farm welcome guys I’m really
Happy you’re here in the kitchen today I have a quick question to ask you are you guys ready to get happy yes all right awesome well let’s get right into this cuz we love mushrooms in the happy diabetic kitchen and they are so good for you and so nutritious but we’ve
Never had an expert grower on the podcast so I’m just super excited about that all right so Jason let me ask you this question how how did you guys get started in this total accident well my Affinity for mushrooms started at a young age because of it’s a just the
Mystery of it was just a baffling to me where where the mushrooms come from how do they grow you know all those questions with no answers back then before the Google box was in your pocket so I started digging deep and trying to educate myself and learn and read books
And find out how to grow mushrooms on my own back then anybody with information wouldn’t help you it was a secret so uh you know kept reading books and eventually I was able to grow mushrooms on my own but I always did it as a hobby I’m by uh
Education I’m a substance abuse counselor and I moved to Illinois from Colorado I decided to scale up on my mushroom growing and now I’m a mushroom farmer so what kind of mushrooms do you grow what varieties or what types do you grow yeah um okay we grow shitake
We grow liines made wide variety of oysters Chestnut mushrooms Pipino turkey tail turkey tail reishi well some yeah some uh strictly medicinal mushrooms like Rishi okay it’s not really too edible but for medicinal purposes okay yeah so you’re growing specialty mushrooms cormet style mushrooms okay so what are you watch us
Through no secrets now I don’t want you to divulge any secrets but I think I’m curious and I know are the happy diabetics listening out there are just curious how does a mushroom grow yeah that’s that’s a pretty easy um question it starts off in the
Lab on a petri dish from either a clone or what would be the equivalent to Spore or um a liquid culture okay which is just live M melium suspended in a nutrient broth that I then it grows on the Grain and then I add it to what would would be
Called a Fring block which is comprised of soybean Hall Oak sawdust and hydrated to 60% and then from there it goes into incubation and then which it reaches uh a certain point then I take it to the fruiting room and grows mushrooms in the same soil then or
Different soil no in the in the same uh fruiting block okay we use what’s called um Master mix and that’s just the medium that we choose to grow on okay awesome I like that there’s there’s a wide variety of mediums you can use okay awesome so when you decide you’re going to make
Some shitake or oysters how long is that process well depending on the strain like for instance uh shitake from start to finish is going to take roughly 10 to 12 weeks oysters from start to finish could be could be as quick as just uh four weeks and uh Chestnut
Mushrooms are about eight weeks okay what’s the climate like I keep uh my humidity my relative humidity in the grow room at a constant 75 to 85 with the temperature roughly in the in the high 50s to low 60s ideally and do you have special lighting or do
You have um DEH humidifiers or what I don’t yeah the yeah the uh we got the humidifiers and lights basically run eight hours a day you’ve got all these mushrooms growing once you harvest the mushrooms do you start over from the petri dish mode or can they keep growing from what you’ve
Grown I could uh you know like you pick a tomato another one might grow yeah okay let’s say let’s say I harvest one of the fruiting blocks okay and I um will get two flushes out of it and what’s a flush a flush is a a cluster of
Mushrooms okay so I’ll Harvest and then I’ll wait a couple weeks then grow some more and then I’ll generally I’m done with that block and rotate the blocks in and out interesting of the room well let’s talk about the dehydrated yes right so what’s that process like that
Process is anything that I think isn’t as pretty as it should be but still you know the flavors and nothing’s you know wrong with it I I I choose those to dehydrate so and how long does that process take uh typically to dehydrate mushrooms we dehydrate uh for 3 hours in a
Dehydrator commercial a commercial dehydrator so we could do plenty of bags a day how do you how do you bring them back so when you get ready to use a dehy what’s typically the method um to use them a lot of people just soak them in water for about 10 minutes okay if
You’re making like a soup you can just throw them in and let them cook otherwise you can just fry them up and they’ll regain regrain moisture that way I I’ve I’ve worked a lot with dehydrated mushrooms and I find them to be super delicious you know I think the
Dehydration kind of adds to the flavor or maybe concentrates the flavor but nothing wrong with a dehydrated mushroom yeah certainly you know like all the flavor still going to be there m there’s nothing wrong with the mushroom because I want my restaurants to get the best looking ideal mushroom right for they so
When it’s plated and it’s showcased on a dish they’re it’s represented well right they’re good source of protein in the event um you know you don’t eat meat they’re an absolute um absolutely great for substituting meat because it has not the highest content of protein but there’s still protein in mushrooms right
So you can uh your I think that’s a really good point um in the last uh episode that we did episode 80 we talked to folks from the type 2 diabetic Revolution check out that episode but you know they Advocate about a 7030 8020 plant-based diet and
Mushrooms are a big part of that because of the nutrition so guys tell us the best way to prepare mushrooms like before cooking handling the mushrooms okay directly from your local farmers market or um grocery store uh just uh what I would do is uh lightly brush off
Any soil that may be still left on there and if you feel like you need to wash them just lightly rinse them off um just don’t soak them because the mushrooms do soak up water and they’re made they’re about 90% water so it’s going to take in
All the water if you let them soak so just let them rinse them off just a little bit and they’re good to cook yeah cuz when you go to sauté mushroom in butter or olive oil or avocado oil once you do that all that water is going to
Bleed right out into your pan and just instead of sautéing them nice they’re going to boil in in essence yeah because you’re you’re when you cook a mushroom you’re releasing the moisture out of the mushroom right yeah I definitely don’t soak them yeah right don’t soak them absolutely well guys anything else you
Want to add about mushrooms or anything else you guys want to talk about mushrooms seems like the there’s a lot of mushroom Farms popping up and uh that gets me excited because I don’t believe in competition I feel like if there was more mushroom Farms there would
Be more of a demand for mushrooms so thanks again for being on the podcast Jason and KDA I look forward to tasting your delicious mushrooms and we’ll be right back with the perfect sauteed mushrooms my mushroom tip number 189 stay tuned we’ll be right Back okay welcome back everybody it’s time for mushroom tips 189 so let’s get right into it a couple real Basics about mushrooms first let’s talk about the term ter sauté sauté simply means high heat a little bit of oil so the first thing you want to do always is clean and
Cut your mushrooms but don’t ever soak your mushrooms you want to clean off excess dirt with a damp towel or give your mushrooms a very quick rinse and dry cut bigger mushrooms into smaller sized pieces so they all cook evenly but don’t cut them too thin or they’ll just
Shrink up while cooking you want meaty thick pieces those are the best when you’re sautéing in the pan you need high heat a little bit of olive oil or butter or avocado oil and don’t overcrowd your sauté pan they need plenty of room to sear and again you
Need high heat turn the heat up to medium high and allow time for your oil or your butter to get hot before adding your mushrooms look for the Shimmer in the oil once you see that keep the heat up add your mushrooms and do the flippy flip you know turn your mushrooms keep
Them constantly moving so they get lots of even cooking and it can extract any extra moisture so what is a perfect sauté mushroom look like well you’re going to need a few things you’re going to need mushrooms white mushrooms or Gourmet mushrooms crini shitake moral button mushrooms oyster mushrooms you
Need some oil or some butter mixture I like a combination of oil and butter either a little olive oil or avocado oil it allow for High cooking temperatures and brings out the flavor and then for me seasoning with a little salt and pepper for flavor all right let’s do
This thing so we’ve clean and sliced the mushrooms we’ve heated up the pan we’ve got it on medium to high heat and now we’re going to add the mushrooms and do the flippy flip so I like to cook mushrooms for about 3 to five minutes stirring them and allowing them to
Finish cooking for a couple more minutes season with a little salt and pepper large mushrooms obviously can take a little bit longer but the beauty of delicious mushrooms season them with onion powder garlic powder fresh garlic green onions mushrooms are amazing oven roasted once my mushrooms are completely
Cooked I like to use the word deglaze after a good sauté you’ll notice some some bits of mushrooms may clean to the bottom of your sauté pan well there’s a whole lot of flavor there and can be infused back in with a simple deglaze so what is Del glazing that simply means
Adding some liquid to the hot pan a little splash or so to bring up all the particles you can use white wine you can use cooking stock you can use vegetable stock you can use a little bit of water any kind of liquid simply add a few
Tablespoons you could even use cream or cherry in the pan and the mushrooms are done cooking keep the temperature Up Stir till the liquid evaporates and you are ready to enjoy here are the nutritionals for this mushroom dish and they’re amazing only 4 G of
Carbohydrates 13 G of fat 56 G of sodium 1 G of fiber they’re super good super delicious and very nutritious love the nutritional of mushrooms now according to WebMD one cup of mushrooms about 70 G provides 15 calories about 2.2 g of protein about 2.3 G of carbohydrates
0.2 gam of fat got to love that and mushrooms are a great source of copper B vitamins pottassium and iron mushrooms are also a great source of fiber and you know fiber helps keep your blood sugar from spiking so the more fiber you can add to your diet plus it gives you that
Full feeling mushrooms are also very high in antioxidants which have been shown to fight inflammation improves brain function and supports bone health hey mushrooms we love you baby so I hope you enjoyed this episode about mushrooms and if you happen to have a favorite mushroom recipe share it up hit
The contact link reach out to me I’d love to share it with all the listeners or go to my Facebook page you’ll find all the links to my social media at happppy diabetic.com all right everyone stay tuned we will be right back if you’re loving what you hear in
The kitchen please share this podcast with your friends family and anyone you know living with diabetes type one type two or my favorite the type three that wonderful loving support person please leave a comment or feedback wherever you listen it’s super important so I know
Exactly what you like and how I can make this the best podcast ever please reach out to me at my website happy diabetic.com hit the contact link and share a recipe or a comment or a question we want you to live your best happy happy diabetic life thanks again for
Listening this podcast is not intended to replace any professional medical advice the views expressed in this podcast may not be those of the host or the happy diabetic kitchen always seek medical advice from a registered certified dietitian diabetic educator or your doctor I’m not a dietitian a certified diabetic educator or a doctor
Of any kind although I have three children Atilla Dracula and Frankenstein that makes me a psychiatrist of sorts always consult your medical professional when making any changes to your lifestyle diet medication or anything going on with your diabetes the happy diabetic kitchen is made from scratch seasoned with love
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1 Comment
My homie J!