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

Willow Mountain Mushrooms Newsletter Oct 2011

Happy ~ Beautiful Weekend coming up!

Bob will have our mushrooms at the Mountain Home Farmers Market on Saturday Morning!
He made deliveries today to MaMa Jeans, Homegrown Food, and Gastropub in Springfield as well as Jean's Healthway in Ava.
He will have fresh mushrooms at Town and Country in Mountain Home on Friday and at the Truck Patch on Saturday.
We delivered to West Plains - Howell Valley Grocery and A La Carte on Monday.

Bob will have info and catalogs available for the buying club we have started. I have an info page at our old blogspot and Willow Mountain Food Cooperative is also on facebook.

Today's Theme in Recipes: Stuffed!

I have a couple of new stuffed mushroom recipes I found on Allrecipies.com to share with you. I think Bob would really like this first one... he loves hot stuff lol!

Jalapeno Popper Mushrooms
recipe image
Rated: rating
Submitted By: CookinBug
Photo By: Christina
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 4
"These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!"
INGREDIENTS:
2 slices bacon
cooking spray
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and
chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds
removed, finely chopped
1 (3 ounce) package cream cheese,
softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste
DIRECTIONS:
1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Italian Seafood Portobellos
recipe image
Submitted By: The Kitchen at Johnsonville Sausage
Servings: 25
"Sausage gives this classic a new twist!"
INGREDIENTS:
25 medium portobello mushrooms
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (6 ounce) can lump crabmeat, drained
1 (5 ounce) package frozen cooked
salad shrimp, thawed
1/2 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon minced garlic
1/4 teaspoon pepper
1 (16 ounce) package Johnsonville® All
Natural Ground Italian Sausage
1 egg
DIRECTIONS:
1. Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
2. In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper, and mushroom stems. Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.
3. Place in greased shallow baking pans. Bake at 350 degrees F for 20-25 minutes or until a thermometer inserted into filling reads 160 degrees F.
Garlic and Sausage Stuffed Mushrooms
recipe image
Rated: rating
Submitted By: The Kitchen at Johnsonville Sausage
Prep Time: 40 Minutes
Cook Time: 15 Minutes
Ready In: 55 Minutes
Servings: 48
"Truly a crowd pleaser, this appetizer makes a great addition to any party."
INGREDIENTS:
48 large fresh mushrooms
1 (19.76 ounce) package Johnsonville®
Italian Mild Sausage Links, casings
removed
1 (8 ounce) package cream cheese,
softened
2 tablespoons fresh chopped parsley
1 tablespoon lemon juice
3 garlic cloves, minced
1/8 teaspoon freshly ground black
pepper
1/2 cup shredded Parmesan cheese
DIRECTIONS:
1. Remove mushroom stems and discard; set caps aside.
2. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain and set aside.
3. In a food processor or blender, combine the cream cheese, parsley, lemon juice, garlic and pepper. Cover and process until smooth.
4. Place mushroom caps on lightly greased baking sheets. Fill each cap with 2 teaspoons sausage. Top with cream cheese mixture and sprinkle with Parmesan cheese.
5. Bake at 450 degrees F for 8-10 minutes or until lightly browned. Serve warm.

Health Bites
I'm letting someone else do a little work for me today on this one...

From mushroom info.com: "Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains4. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains4,9.

Learn more about the functional properties of mushrooms and their potential role in lipid management through various research studies linked here."

Read more from the above article on this page. This website is quite informative.



Have a Beautiful ~ Bountiful Weekend

~Wendy




--
Willow Mountain Mushrooms

Naturally Grown Portabella, White Button, Shiitake, and Oyster Mushrooms

Grown in the Ozark Mountains

www.WillowMountainMushrooms.com

Become 'friends' on fb for the latest health info, recipes, delivery times/dates, and more! Would love to chat with you!