Both mushrooms as well as locally grown ingredients are seeing a rise in popularity, growers state.
We have seen a greater interest in mushrooms from both the culinary, as well as fashion, perspectives. According to Charles “Chip”, founder of Flush with Mush on Milwaukee’s east side, plant-based, local and nutritional options are becoming more popular.
Flush means a crop or state of being abundantly supplied.
Flush with Mush is not the only local business that is interested in indoor mushroom cultivation. Crops On Top, an urban farm in Riverwest, sells fresh produce to chefs as well as consumers. Joel Lichosik, the farm’s owner, said that they have tried indoor mushroom growing and are planning to expand their production.
Janesville’s Misty Dawn Farm Mushrooms is a mushroom farm that grows mushrooms on logs in a forest. It has been in operation in Janesville since 2014.
It’s not surprising that mushrooms are popular in cooking. They are low in calories and high in fiber. They also contain a lot of vitamins, minerals and antioxidants. Their meat-like texture is a favorite among those who are trying to eliminate meat from their diets.
Foote stated by email that COVID is helping more people cook at home, and to think more about their health. “It’s also allowed people to explore other and more interesting food options than what they would normally find at the grocery shop.
Indoor-outdoor Wisconsin crop
Flush With Muh is both an indoor and outdoor plant.
Both environments present different challenges. Outdoors, you must deal with nature, especially fluctuating weather and wildlife. It is more difficult to maintain an environment sterile and regulate temperature and humidity indoors,” Foote stated.
Flush with Mushs is an 8-by-8 foot room with fresh air access. It is temperature-, humidity- and light-controlled to ensure optimal conditions for the mushrooms.
Every little thing can have an impact on how mushrooms grow. The most important factors that influence mushrooms’ growth are temperature, humidity, and lighting. Foote stated that oyster mushroom caps with larger caps will be able to withstand more fresh air and the stems will be smaller and shorter. Their color will be affected by the amount of light they receive.
Flush’s success depends on research and trial and error, Foote said. Each variety is unique. Pink oysters, for instance, are tropical and thrive in heat and humidity. Other varieties wouldn’t be able to take that.
Foote stated, “I grow mushrooms indoors in specialized mushroom grow-bags.” “They keep the substrate clean while mycelium colonizes it. …”
“Right now, we are growing three to five different varieties depending on the week. Blue oysters, lions’ mane, king trumpets and chestnuts were our primary crops. We also grew shiitakes, black pearl king oysters and king trumpets. He said that he has grown over 20 species of oysters and will rotate them according to the season.
Flush currently produces 30-40 pounds per week. However, Flush will be producing more once the market season starts. The harvest season is all year, at least for what is grown indoors.
Foote stated that the outdoor crops are more suitable for a Wisconsin summer and fall harvest. I grow mostly indoors, but we do loginoculations and make beds outside.
Log inoculation is basically mimicking nature by using the root structure of the mushrooms.
The logs will be cut fresh, aged for a few days, and then inserted with wooden dowels covered in mycelium. To keep moisture out and protect them from contamination, the plugs need to be waxed.
He said that depending on the strain and wood, it can take up to two decades before you see a flush.
Mushrooms are praised
The almost instant gratification that mushrooms offer is one of their greatest benefits. Foote said that watching mushrooms grow is something he enjoys.
It is amazing to be able to see the progress over the course of a single day!
Flush With Mushs is currently a top seller in the summer with pink oysters and winter with lions mane.
My favorite is Lions mane. Noelles (Noelle Parker is the business’s marketing manager and works with Foote) her favorite foods are chestnuts, and lions mane. When cooked, chestnuts are snappy and lions’ mane has beautiful tendrils.
Noelle also enjoys reishis. She makes homemade tinctures from them and makes teas. Reishi have been used for centuries for their medicinal properties.
While Footes primary focus is on growing, Parker manages other aspects like marketing and licensing, although she also dabbles in the business. Foote stated that they work together and that is one of the keys to their success.
Flush With Mush has been carrying merchandise from Snip Stitch and Patch since the beginning of the year. This company was started by Carol Ann Waugh and offers a variety of pouches, masks and aprons with mushroom themes.
They all sold very well. We’ve seen a lot of mushroom-themed clothing online and in stores. Foote stated that mushroom-themed clothing is often sent to us by friends.
Why mushrooms?
Fungi are not just fashionable. Mushrooms are also good for the environment. In 2017, the Mushroom Council published a report on the environmental effects of mushroom cultivation.
The study revealed that mushrooms require less water and energy to make than most other crops. It also emits low amounts of CO2.
Foote was already familiar with the power and benefits of mushrooms before he began growing them. He said that he had been in the food service industry all his life, from serving customers to cooking and serving them. His interests extended beyond the kitchen.
I have always loved the outdoors. This passion led me to woods and the things that grow in them. To me, mushrooms were always the most fascinating thing. So I decided to try cultivation of mushrooms. Noelle is a social worker, but has always loved the outdoors. It’s been quite an adventure!
Flush with Mush will be available at the Riverwest Gardeners Market starting in June. It also supplies restaurants such as The Original Tess, Easy Tyger, and The Milwaukee Club.
Flush is also looking to expand its business and plans to add an order form on its website, Foote Said.
Flush can be purchased atfacebook.com/flushwithmushllc/. Orflushwithmushllc.com/,
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Recipes
This rich appetizer features mushrooms in a unique way. It has a velvety texture like cheesecake, a earthy flavor from the mushrooms and nutty Gruyere notes. The Journal Sentinel first published this recipe in 2010 from the formerCaf Seurette in West Bend.
Savory Shiitake and Cremini Cheesecake
Serves 6-10
1 34 cups flour
12 cup ground walnuts
2 tablespoons sugar
34 teaspoons baking powder
14 c (12 stick) butter
3 egg yolks
3 tablespoons plus 12 cup sour cream (divided)
1 12 cups sliced shiitakes
1 cup sliced creminis
2 to 3 tablespoons Extra-Virgin Olive Oil
12 cups thinly sliced ramps
2 teaspoons minced Garlic
Leaves from 2 fresh Thyme sprigs
Salt and freshly ground pepper are two of the best ways to make your taste buds stand out
1 package (8 ounces) cream cheese
12 pound mascarpone
4 whole eggs
1 egg white
Gruyere 12 lb, shredded
Make dough: In a bowl, combine flour and nuts with sugar and baking powder. Use a pastry blender and cut in butter.
Beat yolks in a separate bowl. Add 3 tablespoons of sour cream to the bowl. Stir into the dough mixture and then knead until it is well combined. Wrap in plastic wrap, and let cool in the fridge for at least 2 hours.
On lightly floured surfaces, roll out the dough and line a 10-inch springform cake pan with it. Keep in the refrigerator. Divide dough between six 4-inch springform pans. Wrap aluminum foil around the edges of the pans (or pans).
Preheat oven to 350°F
Prepare the filling: Heat olive oil in a skillet or saute pan. Sauté both types of mushrooms until golden. Be careful not to crowd them so they brown evenly. Add the ramps and cook until soft. Add garlic, thyme and salt. Cool.
Beat cream cheese, mascarpone, and the remaining 12 cups of sour cream in a bowl. Add whole eggs and egg yolks to the bowl. Beat until smooth. Add the shredded Gruyere, cooled mushroom mixture, and fold in. Place in a parchment-lined pan. Place pan in a larger saucepan and pour hot water into pan to bring up sides of springform pan within 12 inches. The foil will prevent water from getting into the pan and prevent cheesecake’s top from cracking. Bake in the oven for 40 minutes or until the cheesecake is set. Let cool on a wire rack. To take out of the pan, use a knife to loosen the edges and then release the springform. Keep it refrigerated.
Keep warm at room temperature
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Here’s a recipe. foodandwine.comFor an elegant salad, lightly saute oyster mushrooms and arugula. Topped with thin slices Prosciutto and Pecorino Toscano. This recipe was first published in The Journal Sentinel in 2010.
Arugula Salad with Oyster Mushrooms and Prosciutto
Makes 10 servings
14 c. plus 2 tablespoons extra virgin olive oil (divided).
1 lb oyster mushrooms cut in thickslices
14 cups aged balsamic vinegar
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
4 inner celery bones, cut into 2-by-14 inch matchsticks and 14 cup celery leaves for garnish (divided).
10 cups baby arugula (10 Ounces)
6 oz Pecorino Toscano, shaved using a vegetable peeler (1-12 cups).
6 ounces thin-sliced prosciutto di Parma
Heat 2 tablespoons of olive oil in a large nonstick pan. Season with salt and pepper. Cook on medium heat, stirring occasionally, for 6 minutes. Let cool in a bowl.
In a large bowl combine vinegar, lemon zest, and the remaining 14 cup of olive oil. Season with salt & pepper. Toss together celery matchsticks with arugula, mushrooms and olive oil. Transfer the salad to a large platter, or bowl. Top it with Pecorino Toscano and prosciutto, and serve immediately.
