Steve Farrar talks about cultivated wild mushrooms and his new venture with Japanese mushroom-producer Hokuto Corporation in building a state-of-the-art mushroom facility in San Marcos, California. He is the Chief Operating Officer of Golden Gourmet Mushrooms. Read the Los Angeles Times article that mentions their products and get more recipes using these mushrooms.
Maitake and Gorgonzola Cheese Penne
4 Servings
7 ozs Golden Gourmet Maitake mushrooms
8 ozs penne pasta
2 strips bacon
1 cup milk
1 cup fresh cream
4 ozs Gorgonzola cheese
3 Tablespoons Parmesan cheese
1/4 tsp butter
1/4 tsp salt
1/4 tsp parsley
Boil pasta. Break up maitake mushroom cluster into pieces with fingers. Cut bacon into 1/2-inch. Fry bacon until bacon until rendered. Add milk, fresh cream and Gorgonzola cheese. Saute at low temperature until cheese is melted
Add and mix mushrooms, Parmesan cheese, butter and salt.
Place in serving bowl. Sprinkle parsley over top.
Music break: Plymouth House by Tim Nicolai