LA FungHi Video on Patch.com - screen shot

Meghan Stettler, Culver City Patch’s reporter, wrote a great article about how LA FungHi brings mushrooms to Culver City farmer’s market customers. And Meghan even added a video featuring our very own Dirk Hermann and happy mushroom eaters, meaning LA FungHi clients! We can’t be happier about this fantastic report and send a big Thank You! to Meghan and the great people at Patch.com – keep up the wonderful work!

Catch the Patch.com story and the video here. And let us and the people at Patch.com know what you think of it! We’re looking forward to your feedback!

See you at the next Farmer’s Market -

Your LA FungHi Team

Baby Shitake - an LA FungHi all-time favorite

LA FungHi recommends 2 great ways to make the perfectly refreshing summer salad using your favorite mushrooms:

Raw Mushroom Salad

Add raw mushrooms to your choice of crispy salad for some extra flavor. LA FungHi prefers Maitake or Hen of the Woods which tastes great when eaten raw.

Crunchy Lettuce with Baby Shitake

Try the LA FungHi all-time favorite, the baby shitake, in combination with a crunchy Romaine or Iceberg lettuce. Here’s how you can prepare it:

- sauté baby shitake

- add chopped onions

- add balsamic vinegar, parsley, and a dash of lemon juice

- separate the cooking liquids from the baby shitake

- add mustard to the liquid and use as a flavorful dressing on your summer salad arranged with the sauteed baby shitake

- decorate with sprouts and you’re ready to go!

Want an extra kick on your salad? Shave some summer truffle over your salad for additional relish! So yummy! And so easy to prepare!

Pay by Debit/ Credit Card at LA FungHi’s Farmer’s Market Stands

To make shopping for your summer salad mushrooms even easier, you can pay by ATM/debit or credit card at our LA FungHi Farmer’s Market Stands!

See you at the next farmer’s market!

Your LA FungHi Team

Mushrooms Ready to Cook - Photo by Gregory Jamrok

At LA FungHi, we’re curious about how you like to prepare your mushrooms. Have you ever had an aha experience in your kitchen, where you tried out a new recipe and the result was outstanding? Well, we’d like to hear about your Fungi AHA Moments!

Mushrooms Breaded and Fried

Mo, one of our customers, has recently written an excellent blog post about her kitchen venture sharing her mushroom moment with other cooking fans.  Mo, who describes herself as a full time stay-at-home-super mom who loves food, cooking and eating, decided to try and fry the breaded mushrooms in hot olive oil. The result? In Mo’s own words: “They were insanely amazing. They were juicy and luscious and dripping in flavor. All I was missing was some hot ponzu sauce to dip them in!”

You can find Mo’s full description of how to fry the mushrooms breaded-style on her blog Kinda Like a Chef. We’d like to thank Mo for sharing her recipe and her experience!

Email Us Your Recipe

If you’d like to share a recipe that you’ve just discovered or long mastered, don’t hesitate to email us at info@LAFungHi.com. We are happy to publish your recipes on our blog and share your Fungi AHA Moment with the world and can’t wait to hear from you.

Happy mushroom cooking from your

LA FungHi Team

At LA FungHi, we make it even easier for you to follow us around Los Angeles’ farmer’s markets and see what yummy mushrooms we have in store for you. Just follow us on Twitter or become our Facebook fan, and we’ll keep you posted about offers and mushrooms in season. It’s never been easier to be a fungi fan! We’re looking forward to seeing you at the next farmer’s market in your area! Until then – happy mushroom eating!

LAFungHi

Promote Your Page Too

Farmers’ markets often feature produce grown naturally or organically^. Farmers’ markets advocates believe the markets help farmers stay in business as well as preserve natural resources. Wholesale prices farmers get for their produce are very low, often near the cost of production. Farmers who sell direct to the public without going through a middle man get a better price. It can be shown that the preservation of farmland is important for the health of the environment and water supply.

So come check us out at your local farmers’ market.  Check location’s page for where we sell.

Since medicinal and organic foods are becoming such an important factor in our diets, we offer mushroom products that are not only novel but beneficial and healthy for every day cooking.We are continuously discovering and introducing new products that will broaden your mushroom knowledge and enhance your culinary experience. Be assured that our knowledgeable staff will be there to assist you with helpful hints and suggestions to ensure you have made the right purchase for your next mushroom meal!

We hope you find what you’re looking for here and if you have any questions, please do no hesitate to contact us.

Porcini even look the way a mushroom should: A corpulent firm white stalk and a broad dark brown cap — if you’re out walking in a European forest and come across a clump under a chestnut tree, where they’re often found, you may well think you’ve stumbled into a fairy tale and look about for gnomes. Of course most of us don’t have the time, nor the expertise required to go mushroom hunting. So we buy our fresh porcini at the market.  They should be firm, with opulent white stalks and proudly brown caps in perfect order, not nicked or broken. If the undersides of the caps have a yellowish-brown tinge to them the mushrooms are heading into overripeness, and if they have black spots on them or the undercaps are deep green they’ve arrived. The other thing you should look for in a tired mushroom is signs of worms.

When you get home, scrape any dirt you may find off the stalks and wipe the mushrooms clean with a damp cloth — only wash them if you absolutely must, and then never in hot water. They are now ready to use. If you plan on doing so immediately, perfect. If, on the other hand, you must wait several hours, either remove the stalks or stand the mushrooms on their caps — the stalks frequently contain tiny worms, which eat their way upwards. Though they’re harmless, they’re annoying.

A final thing about purchasing fresh porcini: Tuscan cooks season them with nipetella, a slightly minty, woodsy variety of thyme. In other parts of Italy parsley is used instead; I personally prefer the nipitella because it adds considerable grace to the mushrooms. Feel free tu use either, but do give thyme a try.

You can also buy dried porcini — they obviously cannot be grilled, but do play an important role in the kitchen: they’re blessed with a terrific mushroomy aroma that adds wondrous grace to stews and sauces, and produces one of the finest risotti one could possibly imagine.

In purchasing them, look them over carefully. If they’re crumbly they’re likely old and probably won’t have much flavor. If they’re sold from a jar, breathe deeply when it’s opened; you should smell a heady mushroom aroma (which is often strong enough to come through the packaging of a packet). If there’s no aroma the mushrooms aren’t going to taste of much. Finally, look the mushrooms over for pinholes, and if you see any look in the bottom of the package for worms. They know a good thing when they smell it too.

At LAFunghi, we supply you with the best quality mushrooms.