Willow Mountain Mushrooms ~ The Shroom Shack

Nestled in the Ozark Mountains of Southern Missouri, Willow Mountain Mushrooms has been providing gourmet quality mushrooms since 2004.

Using only Natural means to grow our mushrooms we maintain a high quality mushroom FULL of natural flavor not chemicals.

While other producers concentrate on a long shelf life by using chemicals ~

Willow Mountain Mushrooms specializes in delivering fresh picked mushrooms directly to you thereby avoiding the distribution system and the time it sits on your local stores shelf.

In doing this we maintain the mushrooms wonderful natural flavor that many people have told us they have never tasted before in store bought mushrooms.

Organic Produce Co-op

Organic Produce boxes delivered to your home, work, co-op meeting place or pick up point.

We offer a wide variety of boxes starting at the $20 level ~ Basic mixed boxes, veggie only, fruit only, snack/raw eating, juicing, Dried nut and fruit and add on's are available each week.

Each Wednesday we send an email letting you know what to expect in the following weeks box.

Standing orders are highly suggested, but not required. You can customize your standing order each week... or just 'know' that it will be there on your delivery day.

Being centrally located ... we deliver to Mountain Home, Gainesville and Theodosia on Wednesdays and to West Plains and Willow Springs on Thursdays.

Our supplier is unique in its approach to acquiring produce for the Co-op. The founders are farmers that got together in 2005 to create a co-op to help distribute their products. So, what they do is get products from smaller family farms first, many of which have CSA's, and then fill in the blanks with larger organic farms. Our goal is to do the same thing... utilize Ozark growers then fill in the blanks with what the supplier has to offer utilizing the smaller farms that they work with first.

To get started please fill in our contact form with the type of box you wish to order order, phone number and start up date and we will send you an email to confirm your order.

Look forward to meeting you!

Blessings,

The Semyck Family

Mountain Home Farmers Market Saturday May 29th

Willow Mountain Mushrooms
Mountain Home Farmers Market
Saturday May 29, 2010
Bob will be at the market this Saturday by 7am.
He will have a lot of Shiitake and White Button as well as some Oyster Mushrooms.
Our AC went out on Tuesday afternoon at an integral point in the Portabellas development. A little mycology lesson: mushrooms like it to be about 63-65 deg F. Too hot, especially at certain points in development, and the mycelium (consider this its root system) goes dormant and will die off. In our case, we caught it in time to save the crop, however, it delayed picking by a couple of days. We will begin picking on Sunday into Monday and Tuesday. This means we will have a lot of Portabella for the Wednesday and Saturday markets next week.
Other Produce:
We are going to be digging up some potatoes today. They are just a wonderful small size that could be put directly on a skewer and grilled shish kabob style with Button or Shiitake Mushrooms, Onions, and Peppers.
Our 'Just Dug' Potatoes are so tender and have not had time to make them starchy. They are just wonderful! In many cases there is hardly any skin on them. It just peels away as you wash them.
We are also pulling beets! Nice small to medium sized beets. Have you ever grilled beets? I haven't, but I found lots of recipes/suggestions to share with you from people who have.
So, from this can you tell "whats for dinner" at our place?
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Veggie Builder will be available as well.
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I found a lot of recipes online for Grilled Beets and for Grilled Shiitake Mushrooms. I thought I would share of few of them here with you.

Enjoy your Holiday Weekend!

Wendy

mayonnaise–grilled shiitake mushrooms

Serves: 4 Calories:157 kcal

ingredients:

8 shiitake mushrooms

2 grated garlic cloves

6 tablespoons mayonnaise

1/2 teaspoon soy sauce

suitable amount salt suitable amount pepper

1. Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.

2. Put shiitake mushrooms on aluminum foil and sprinkle with salt.

3. Mix mayonnaise, grated garlic and soy sauce together.

4. Spread seasoning mixture (Step 3) on shiitake mushrooms.

5. Sprinkle with pepper.

6. Bake in a toaster oven for six minutes.

comment: This dish is especially delicious steaming hot.

Grilled Shiitake and Vegetable Kabobs with Herb Butter

1 package (3 ½ ounces) Shiitake Mushrooms
1/4 cup butter
4 teaspoons chopped fresh thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed
1/8 teaspoon salt
1 1/4 cups zucchini sliced ¾-inch thick
1/2 cup sweet red bell pepper cut in 1-inch squares
1/2 cup yellow bell pepper cut in 1-inch squares

Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.

Yield: 4 portions

Grilled Shiitake Mushrooms

Written by Laura Klein for OrganicAuthority.com

These grilled shiitake mushrooms are great for Meatless Mondays! They can replace any burger with their rich, earthy flavored meat or serve them as a side dish to just about any meal. Research has confirmed mushrooms as a power food for their cancer fighting properties. The bonus, they are super easy to make!

Start your weekend grilling off with a quick and satisfying meal. Grilled shiitake mushrooms are a great way to liven up your favorite pasta dish.

Serves 4-6

Ingredients:

4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel
1/4 cup of fresh lemon juice, or juice from 2 lemons
1/2 cup of extra virgin olive oil
4 garlic cloves smashed (with the side of a knife), skins removed & chopped fine
3-4 anchovy fillets
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh marjoram
Salt and pepper to taste

Method: In a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour.

To Grill Mushrooms:

Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately








Grilled Beets in Rosemary Vinegar

Ingredients

  • 1/3 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon herbs de Provence
  • 3 medium beets, sliced into rounds

Directions

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.

2. Preheat an outdoor grill for high heat, and lightly oil grate.

3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.

4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot. Yield 6 servings











Grilled Beets
8 medium-sized beets(1 1/2 – 1 3/4 pounds)
2 Tablespoons olive oil or canola oil, or more as needed
Salt and freshly ground pepper

1. Prepare a medium fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.

2. Scrub the beets well. Cut the tops and roots off the beets. Slice the beets about 1/4 inch thick. Place in a bowl and toss with the oil until all the surfaces are well coated.





3. Grill the beets, turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. The beets are done when the slices are lightly charred and flexible. Taste one to be sure.

4. Remove for the grill and place in a serving bowl. Sprinkle with salt and pepper and serve hot.





The earthiness of the beets came through by grilling them. This recipe is basically just slicing the beets, tossing in olive oil and throwing on the grill. Can't get easier than that. And, it's a unique and unexpected addition to any barbecue.