Exotic Mushrooms

Art of Food — Produced by Monica Rogozinski

This month Art of Food takes a trip outside the city to visit Woodland Jewel Mushrooms in Chester County. In this segment, we join the husband and wife team of Norman and Heather Fetter on their family farm in Spring City as they harvest gourmet mushrooms and raise their two young children. The Fetters specialize in mushrooms that take concentrated, time-consuming care and thus are unable to be produced by the large-scale Kennet Square mushroom farms. Besides cultivating quality mushrooms, Heather and Norman share their knowledge of the medicinal properties of mushrooms. The duo also take pride in having the second person who touches the mushrooms be the chef cooking them. Top Philadelphia chefs have embraced Woodland Jewel’s fresh, exotic but locally grown mushrooms. The mushrooms not only bring great flavor but also serve as beautiful ornamentation to their dishes.

Places to taste Woodland Jewel’s mushrooms:

Philadelphia

• The Fountain at The Four Seasons
• White Dog Café
• Moshulu
• Johnny Brendas
• Russet
• Will
• Spring Mill Café

Wayne

• White Dog Cafe
• Peppercorn

Phoenixville

• Majolica
• Marly’s

Places to buy Woodland Jewel Mushrooms

• Wyebrook Farm
• Kimberton Whole Foods
• Greensgrow Farm

Art of Food in the news:

• www.pottsmerc.com
• West Chester Daily Local

Oyster Mushroom Recipes by Heather Fetter

Oyster Mushroom Soup

• Hacho red miso paste
• 5 lbs Silver oyster mushrooms
• Whole wheat udon
• Dulse seaweed
• Edamame

Slice mushroom caps and add to stock pot, add enough water to cover, bring to a boil . Reduce heat and add 3-4 tablespoons of miso paste. Add the rest of ingredients and bring back to a boil. When boiling, add udon and cook for 4-6 minutes. Immediately serve or chill to keep udon from over cooking.

Oyster Mushroom Veggie Burgers

• 5 lbs golden & silver oyster mushrooms
• Sourdough breadcrumbs
• Fresh thyme, rosemary, tarragon
• White wine
• Red quinoa
• 3 eggs
• Salt & pepper to taste

Cook 2-3 cups of quinoa . Cut mushroom caps and lightly pulse in food processor . Add to a hot buttered skillet and sauté with minced herbs and white wine, being careful not to add too much liquid . Transfer to mixing bowl . Add mushroom mixture to quinoa and mix in bread crumbs ‘til mixture is crumbly . Whisk and add eggs to bind. Butter a few square baking tins or large casserole dishes and flatten mixture to about a 1/4 inch thickness in each. Bake at 350 for about an hour. Let cool and slice into squares or use round cookie cutters to make ‘burgers.’