A journey of wide discovery about our food and sustainable agriculture.
Chef Kathryn Yeomans of the Farmers Feast makes a mushroom and salmon en papillote. The wild and cultivated mushrooms and salmon are cooked in parchment paper, which is served directly to guests. Each opens their own, which emits steam and aromas upon release.
There’s more to cultivating wild mushrooms than what first meets the eye. We visit a certified organic wild mushroom farm in Oregon to find out more about the growing and breeding these amazing creatures.
Dustin Olsen of the Mushroomery shares some tips on how to grow mushrooms for the backyard gardener.