When Lynda Greene’s youngest daughter, Tiffany, began selling gourmet mushrooms for a local grower at a Saturday farmers market, Lynda and her husband, Kenneth, were inspired to try their hand at growing and selling gourmet mushrooms.

Three years ago the Canton-based couple purchased their first mushroom block, a fully colonized sawdust block that sprouts mushrooms.

Kenneth exclaims, “We were hooked! Curiosity grew from that one mushroom block into growing mushrooms in a grow room we built into our basement.” Encouraged by the success of their mushroom growth, Lynda added nutrient-rich microgreens to the grow room. Microgreens are vegetables and herbs grown from seeds and harvested at the seedling stage.

The Greenes currently grow three types of gourmet mushrooms—shiitake, oyster, and lion’s mane—which they sell dehydrated or fresh. They also sell mushroom extracts, mushroom (umami) seasonings, grow kits, and mushroom tinctures, with the tinctures being some of the bestselling items on the website. Lynda expresses her delight for the tinctures she uses every day, beginning with lion’s mane, which reportedly clears brain fog and helps her focus better. She takes a cordyceps tincture as a replacement for caffeine and believes it provides her with more natural energy. Lynda also takes a reishi tincture. Although known for its numerous health benefits, reishi tincture should be taken with care because it may interact with some medications.

If microgreens are your thing, Mag Mushrooms and Microgreens regularly has broccoli, cabbage, radish, sunflower, pea, and salad mix microgreens available. The company’s special edition or seasonal microgreens include cantaloupe, beets, and basil.

Lynda says the most popular Mag Mushrooms and Microgreens products sold at farmers markets are the fresh mushrooms, because of their appealing features and culinary versatility. You can find Mag Mushrooms and Microgreens at the following local farmers markets throughout the upcoming season: Acworth Farmers Market on Fridays, season opening on April 5, and Canton Farmers Market on Saturdays, season opening in June.

 

Mag Mushrooms & Microgreens Mushroom Pasta with Pea Microgreens

Photo Credit: Raymond Werner/Enjoy Cherokee Magazine

Ingredients

  • 3 tbsp. extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ tsp. umami seasoning
  • ½ pkg. mushrooms, sliced
  • ½ pkg. fresh pea microgreens, chopped
  • 2 tsp. lemon zest, freshly grated
  • 2 tbsp. lemon juice
  • Kosher salt and freshly cracked black pepper to taste
  • 10 oz. of any pasta of your choice
  • 1 cup Parmesan cheese, freshly grated
  • ¼ cup fresh basil chopped

Begin the Fun

  1. Bring a 4-quart pot of salted water to a boil for cooking pasta noodles.
  2. Cook pasta, stirring occasionally, until just tender, according to package directions.
  3. Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat. Add garlic and cook while stirring, until fragrant but not browned, about 30 seconds. Add mushrooms and umami seasoning and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 3 to 4 minutes. Add pea microgreens and cook for 1 additional minute.
  4. Stir in lemon zest, lemon juice, salt, and pepper.
  5. Add the pasta, Parmesan, and basil. Toss to coat well.
  6. Serve immediately, garnished with more pea microgreens and Parmesan cheese, if desired.

This is a vegetarian dish, but if you want to add meat, add cooked chicken and/or bacon bits to the mushroom mixture right before adding pasta.

The stems of shiitake mushrooms are tough and take longer to cook. If using the stems, it is best to separate them from the caps. You can eat the stems, but you will have to cook them longer to keep them from being chewy. If you don’t want to cook the stems longer, you can discard them or save them to make broth later.

PRINT RECIPE: Mag Mushrooms & Microgreens Mushroom Pasta with Pea Microgreens

 

 

Mag Mushrooms & Microgreens Chicken Marsala

Photo Credit: Raymond Werner/Enjoy Cherokee Magazine

Mag Mushrooms & Microgreens Chicken Marsala

Ingredients

  • 3 tbsp. flour
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. umami seasoning
  • 8 small chicken breast cutlets (1 lb.)
  • 1 tbsp. olive oil
  • 2-3 tbsp. butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 8 oz. sliced shiitake mushrooms
  • ½ cup Marsala cooking wine
  • 1 cup chicken broth
  • ⅔ cup heavy cream
  • 3 tbsp. chopped parsley

Begin the Fun

  1. Place the flour, ¾ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon umami seasoning in a Ziploc bag. Add the chicken to the bag. Seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat oil in a large nonstick pan on medium-high. Cook chicken in batches, 2 minutes on each side or until golden brown. Remove from pan.
  3. Add butter, shallots, garlic, and shiitake mushrooms in same pan. Cook 8-10 minutes on medium-high, stirring frequently until liquid is mostly evaporated. Add wine, broth, and heavy cream. Bring to boil, scraping up any brown bits from bottom of pan. Cook 5-7 minutes or until liquid is slightly reduced.
  4. Return chicken and any juices to pan. Coat with sauce, cook 2-3 minutes or until heated through and the sauce is thickened a bit more. Top with parsley.

PRINT RECIPE: Mag Mushrooms & Microgreens Chicken Marsala

 

 

Mag Mushrooms & Microgreens Sweet & Spicy Microgreens Slaw

Photo Credit: Raymond Werner/Enjoy Cherokee Magazine

Ingredients

  • 1½ cups broccoli and/or arugula microgreens
  • 1½ cups clover and/or radish microgreens
  • ½ cup chopped pineapple
  • ½ cup halved green grapes
  • ¼ cup plain Greek yogurt
  • 2 tbsp. mayonnaise
  • 1 tsp. Dijon-style mustard
  • 1 tsp. fresh lemon juice
  • ½ tsp. tamari (naturally brewed soy sauce)
  • ¼ cup raw sunflower seeds (optional)

Begin the Fun

  1. Combine microgreens, pineapple, and grapes in a large bowl. Combine yogurt, mayonnaise, mustard, lemon juice, and tamari. Pour over microgreens and fruit mixture. Toss and serve chilled. Top with sunflower seeds, if desired.

PRINT RECIPE: Mag Mushrooms & Microgreens Sweet & Spicy Microgreens Slaw

 

 

 

 

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