Edible mushrooms are an amazing form of fungi that are used extensively in many cuisines around the world. As well as featuring in stir fries and fry ups, they are also considered to be a robust, versatile staple food that plays a key part in the diets of many vegetarians. As a type of fungi, mushrooms belong to a definitively unique food group, as they possess physiological characteristics of both the animal kingdom and the plant kingdom.
White button and larger flat Portabellos are the most common varieties of mushrooms consumed in the USA and UK as they are readily available in supermarkets. However, more adventurous home cooks use gourmet, sculpturesque varieties such as Chanterelles, Porcini, Shiitake and Oyster mushrooms in their cooking. As part of my ongoing exploration of New York’s amazing network of Greenmarkets, I ventured to Downtown Manhattan’s Tribeca Greenmarket on a sunny Saturday morning and discovered a fascinating mushroom farm called Blue Oyster Cultivation. Continue reading →
Many globetrotting lovers of gastronomy are enamoured with delicious delicacies that they discover on their travels around the world, and dream of recreating these dishes when they return home. During one of my many visits to New York City’s Union Square GreenMarket, I came across one such individual who took this process one step further and turned her foodie discovery into a life-changing, thriving food business.
Hudson County, New Jersey-based, Buon Pane and Focaccia was founded by Barbara Olson in 1988. Continue reading →