New Kid on the Block

We have a new mushroom guy at the Farmers Market!  This is his first year and it seems that he has been really well received so far!  We're two weeks in now and I've bought several interesting and tasty things from him.  He grows them all himself and I think that's pretty cool.  I've actually assisted at a mushroom farm before.  It's a sensitive and fascinating process that involves diligent sanitation and climate control.  The first picture is the "saute mix" that he sells.  It's a combination of three different types of mushrooms.  I'll admit that I don't remember the names of all three!  I don't usually saute my mushrooms.  A prep cook who made amazing portobellos at this Italian place next to where I work told me he just puts his in the oven at really high temps.  He did 500 but I've had good results with 400 degrees.  

I wasn't sure what to do with the big, flaky hunk of 'shrooms.  I didn't have any prior experience to draw on!  I just drizzled them with oil and seasoned with salt and pepper before sticking them in the oven.  I served the above plate to Chris and he had some issues with it.  

Why did you put the big knot on my plate?

Sorry, I didn't know what to do with it.  

I took it from his plate and bit off a piece.  It was definitely chewy and I guess I would do better to cut the edible parts off before roasting.  The taste, however, was spectacular!   It was a different mushroom flavor than I was used to.  More mild.  I can't wait to experiment with them!  I'll definitely be buying more tomorrow.

He also sells portobellos.  There's another new merchant this year and they sell barbeque sauce.  The math is quite simple: portobellos + bbq sauce = yum!  These mushrooms were roasted in the same manner and the sauce was added for the last five minutes in the oven.  

As you can see, we've been eating a lot of asparagus too!  'Tis the season!

EDIT: The three types of mushrooms in the saute mix are cremini, oyster and shitake.