Wisconsin Mushroom Farm
News & Recipes

If you’ve cooked even a few of the recipes I’ve shared in the last year and a half you should have a good pile of mushroom stems saved up in your freezer. Now you can turn all those tough stems into yummy mushroom stock! I made mushroom stock last weekend because we ended up with a pile of sandy mushrooms. Sad! We didn’t want to sell them and we didn’t really want to eat them, so I chopped them up, stems and all, and made stock. I’m sure all the grit went to the bottom of the

We’ve had quite a crop of baby Shiitake this summer. These are mature Shiitake that are just very small. Light levels, mushroom log fruiting frequency, or weather conditions cause this to happen. But they are fun to work with – all you have to do is remove the stem and throw the whole mushroom in to saute. If you get packaged baby shiitake through one of the grocery stores we sell to, then you won’t even have to do that; we’ve already removed them for you!  Added to pasta it

On my way home yesterday, Jeremy texted, “You’re getting a lot of veggies for dinner!” We have a CSA share through Blackbrook Farm (who we also sell mushroom add-ons through) and yesterday Jeremy picked up our box of veggies. So many beautiful veggies! Jeremy set to work cooking up as many different things as he could – and added mushrooms of course!  To the best of his memory, here’s what he did: Mushrooms and a lot of veggies — 1/2 cup wild rice — 4 strips of bacon, choppe