GOLDEN VALLEY, Minn. - Mushrooms... people either love them or hate them.
In this Saturday's "Small Business Spotlight," we checked out Mississippi Mushrooms, an indoor farm in Northeast Minneapolis that grows hard-to-find specialty mushrooms and emphasizes using locally sourced organic byproducts.
Ian Silver-Ramp, founder, and Nik Prenevost, Cultivation Specialist, offered KARE Saturday some insights and tips about the world of exotic fungi and how to find some of the best varieties.
Check our their Sample Room Spring Risotto:
6 oz par cooked risotto(catabolic rice)
4 oz Mississippi mushroom mix (oysters, lions name)
2 tablespoon Shallot, small dice
2 teaspoon garlic, small dice
4 asparagus spears, biased cut
2 cups mushroom stock(made from mushroom stems)
1 oz goat cheese
1 oz butter
2 teaspoon fresh herbs (parsley, chervil, tarragon, chive)
2 teaspoon truffle oil
Pour small amount of oil in sauce pan and add garlic and Shallot. Sweat until translucent and add raw mushrooms and asparagus. Roast lightly. Add in par-cooked rice and mushroom stock. Stir with wooden spoon until rice is Al dente and creamy. Add butter, goat cheese and parmesan. Continue stirring and season to taste. Garnish with herbs, parmesan and truffle oil.
Each month KARE 11 News Saturday is featuring a different business in the "Small Business Spotlight". If you would like us to feature your business or a business that you patronize then you can contact the show.
Please email firstname.lastname@example.org with the name of the business, location, contact person email and phone number and why this business is special in your community. We would appreciate any photos or websites that would help us understand the importance of the business.