In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on entrepreneurship, sustainability, and culinary creativity.
Windy City Mushroom Website https://windycitymushroom.com/
Socials
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LinkedIn https://www.linkedin.com/company/windy-city-mushroom/
Recipes
Fungitarian Ragu
Ingredients:
1# Rigatoni
1 Pouch Fungitarian Marinara
Directions:
Cook pasta al dente and reserve some pasta water. Heat marinara Fungitarian in sauce pan. Add cooked pasta and toss. Add pasta water for desired sauce consistency
Lions Mane Steak:
Ingredients:
1 Head Lions Mane mushroom
2 Tbsp Worcestershire sauce
2 Tbsp Avocado Oil
To Tast Salt and Pepper
Directions: Cut mushroom in half and flatten. Season with Worcestershire, salt, and pepper. Heat skillet up on medium heat. Add avocado oil. Place mushroom in pan and press down with grill press or other. Once seared about 6-7 minutes, flip and repeat. Remove from pan.
Lions Mane Nuggets
Ingredients:
1 head Lion’s Mane mushroom
3 Eggs (beaten)
2 Cups Italian seasoned breadcrumbs
Avocado or other oil to cook in (quantity to depend on pan size)
Directions: Pull apart mushrooms into nugget size pieces. Press pieces flat. Have 1 bowl or container for egg wash and another for breadcrumbs Dredge in egg wash. Remove and put into breadcrumbs, coat well and set aside. Get pan heated over medium heat with oil of choice (or you can also air fry). Use enough oil to pan fry. Place mushroom pieces into oil. Cook eat side 3-4 minutes or until gold brown. Dip in your favorite sauce.
