Mount Si Fungi & Kitchen

01/08/2024

Introducing our newest product: Mushroom Herbal Tea: Sweet Dream! Get ready to unwind and improve your sleep with our carefully crafted blend.

Made with premium ingredients, such as organic hibiscus, organic peppermint, organic licorice root, organic lavender, organic chamomile, organic valerian root, and organic reishi extract, this tea will help you wake up feeling refreshed and rejuvenated. Experience the magic of Mount Si Fungi & Kitchen's latest addition and treat yourself to a restful night's sleep.

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29/07/2024

When Farmer Dathan is not at the farmers market, he is working hard at the new farm site, getting the new fruiting room ready.

Making steady progress; can't wait to show y'all more!

A quick reminder: Free Shipping on all dried goods ends on 7/31. Don't miss out!

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28/07/2024

We are pleased to announce that we now offer Lion's Mane Powder Extract and Reishi Powder Extract!

What are the differences between the mushroom powder, mushroom powder extract, and mushroom liquid extract, aka tincture? The quick answer is the potency!

Mushroom powder is made by dehydrating the fresh mushrooms, then grind them into fine powder. It is often used in cooking and has the lowest potency among the three.

Mushroom powder extract is made by dehydrating the fresh mushrooms, grind them, extract them with hot water for 8-10 hours, dehydrate the paste, then grind them into find powder. Powder extract is used as health supplement, and has much higher potency compared to the regular mushroom powder. It is a great alternative if you do not like the alcohol in the liquid extract.

Mushroom liquid extract is made by dehydrating the fresh mushrooms, extract them with 190 proof grain alcohol for a long period of time (average 3-4 months), then extract again in hot water. Liquid extract is used as health supplement and has the highest potency among the three.

Mt. Si Fungi Kitchen Sunday Recipe

"Easy Garlic Mushroom Pasta"

Ingredients:

* 8 ounces pappardelle, fettuccine or linguine
* 10 ounces (280g) shiitake mushrooms, trimmed and sliced (3 cups sliced)
* 1 lemon
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 garlic clove, minced
* 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
* 1 teaspoon mushroom powder, optional
* 1/4 cup (25g) shredded parmesan cheese, plus more for serving
* Salt and fresh ground black pepper

Directions:
1. Bring a large pot of salted water to a boil. Cook, stirring once or twice, for 1 minute less than the suggested cooking time on the package. The pasta will finish cooking in the sauce. Reserve 1/2 cup of the pasta cooking water.
2. Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello, cut into 1/4-inch cubes.
3. Use a micro plane to zest the lemon finely. You need 1 tablespoon.
4. Heat the olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.
5. Stir, and cook another 3 to 5 minutes, or until mostly golden brown on all sides. Stir in butter, garlic, thyme, mushroom powder, lemon zest, and 1/4 teaspoon salt.
6. Turn the heat to low and add the drained pasta, 1/4 cup parmesan, and 1/4 cup of the reserved pasta water. Use tongs to toss the pasta, cheese, and mushrooms around the pan for one minute.
7. If the pasta looks dry, add a splash more pasta water. I usually use the full 1/2 cup of pasta water.
8. Taste and adjust the seasoning. Squeeze over half a lemon. Serve with parmesan and fresh ground black pepper on top.

Recipe and photo are credited to: inspiretaste.net (http://www.inspiretaste.net)

Market Schedules

7/29 ~ 8/4

🍄 Columbia City Farmers Market, 3pm-7pm, Wednesday, 7/31

🍄 Issaquah Farmers Market, 9am-2pm, Saturday, 8/3

We look forward to seeing you at the market this week! 🍄❤️

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23/07/2024

We need your help!

We have been asked many times if we serve food at our "Kitchen"? The answer is "No, but..."

The "but" part is we have been contemplating to resume serving some mushroom-centric dishes at our kitchen after the farmers market season.

To start off, we would like to know, if we host a dinner party, where we will serve you all kinds of mushroom-centric cuisines at our kitchen in Snoqualmie, WA, will you be interested in this type of events?

Please share your thoughts, ideas, comments, etc., with us by responding to this email. Your time and feedback are greatly valued and appreciated! 🍄❤️

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21/07/2024

We are celebrating Wilbur's birthday!

Wilbur is our (spoiled rotten) house pig. His birthday was July 16 but we were too busy to celebrate his birthday until today. And we would like to celebrate it with you!

Starting today, thru the month of July, we are offering free shipping on all dried goods. Take this advantage to stock up on some of your favorite items and/or send your favorite items to your friends and families! 😊

Wilbur's favorite mushroom is lion's mane. So today's Sunday Recipe from The Fungi Kitchen is......

Lion's Mane "Crab Salad"

Ingredients:

* 2 lbs lion's mane mushrooms
* 1/2 cup diced celery
* 1/2 cup diced red bell pepper
* 1/2 cup minced red onion
* 2 tbsp olive oil
* 2 tbsp minced fresh dill
* 2 tbsp chopped fresh parsley
* 1 tbsp minced chives
* 2 cups vegan or regular mayonnaise
* 1 tsp Old Bay Seasoning or Cajun Seasoning
salt and black pepper to taste

Instructions:

1. Cut lion's mane mushrooms into chunks, then pull apart to make smaller pieces. Turn a cast iron or nonstick skillet on medium high heat.
2. Add in lion's mane and cook with dry heat (no oil). As the mushroom begin to brown, liquid will be released. Be sure to evaporate all the liquid. At this point, add in olive oil to caramelize a bit more. When mushrooms are cooked, remove from heat, cool down and add into a mixing bowl.
3. When the mushrooms are cooled down, add in the celery, bell pepper, red onion, fresh herbs, mayonnaise, and old bay seasoning. Mix ingredients together and season with salt and pepper.

Serve in a sandwich with lettuce and sliced tomato for an amazing take on an east coast style crab roll, or serve over mixed greens with fresh vegetables for a great salad.

Servings: 6

Recipe and photo are credited to farwestfungi.com (http://www.farwestfungi.com)

Market Schedules

7/22 ~ 7/28

🍄 Columbia City Farmers Market, 3pm-7pm, Wed., 7/24

🍄 Bellevue Farmers Market, 3pm-7pm, Thur., 7/25

🍄 North Bend Farmers Market, 4pm-8pm, Thur., 7/25

🍄 Issaquah Farmers Market, 9am-2pm, Sat., 7/27

Have a wonderful Sunday! We will see you at the market! 🍄❤️

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15/07/2024

We haven't posted much about the farm here, mainly because the farmer rarely gets on IG and so the kitchen lady has been in charge! 😆 However, the kitchen lady is stepping aside today, and we are happy to share with you that we are moving our farm to Monroe!! The new production space is much bigger than our current one. With this new place, we will be able to grow more and eventually open up for public visit and even offer classes! We can't wait to share more details with you in the near future. Here is a sneak preview to show you the new place! Stay tuned for updates! 🍄❤️

15/07/2024

Many of you have already heard, we are moving our farm to Monroe, where we will be able to expand our production, and eventually open our farm to the public for farm visit and some farm related events.

Here are some photos of the property for a little sneak preview. We can't wait to share more progress and the grand opening day with you in the near future. Stay tuned!

Market Schedules

7/15 ~ 7/21

🍄 Columbia City Farmers Market, 3pm-7pm, Wed., 7/17

🍄 Fall City Friday Market, 4pm-7pm, Fri., 7/19

🍄 Issaquah Farmers Market, 9am-2pm, Sat., 7/20

We look forward to seeing you at the market this week! 🍄❤️

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09/07/2024

Our Latest Product ~ Mushroom Salve 🍄

What is salve? Salve is an oil base ointment that is used to promote healing of the skin or as protection.

Reishi and Chaga are among the best mushrooms available for skins. Reishi can help to soothe the inflammation, and relieve the itchiness caused by bug bites. Chaga can protect the UV damage and is a strong antioxidant.

Apply the salve with your fingertip on your hands, arms, lips and/or face daily to improve the health of your skin.

Starting today, thru Sunday, 7/14, we will ship your salve orders for free. Give the mushroom salve a try. We are confident that both you and your skins will love it! 😊

Market Schedules

7/8 ~ 7/14

🍄 Columbia City Farmers Market, 3pm-7pm, Wed., 7/10

🍄 Bellevue Farmers Market, 3pm-7pm, Thurs., 7/11
🍄 North Bend Farmers Market, 4pm-8pm, Thurs., 7/11
🍄 Issaquah Farmers Market, 9am-2pm, Sat., 7/13

We look forward to seeing y'all at the market this week! 🍄❤️

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30/06/2024

Mt. Si Fungi Kitchen Sunday Recipe
"Glazed Shiitakes with Bok Choy"

Ingredients:
* 2 pounds baby bok choy
* 3 tablespoons vegetable oil
* 3 small dry red Chinese hot peppers
* 1 pound shiitake mushrooms (remove the stems. you keep the stems for mushroom stock)
* salt and pepper
* 4 garlic cloves, minced
* 1 tablespoon grated ginger
* 1 tablespoons sugar
* 1 teaspoon sesame oil
* 3 tablespoons tamari or soy sauce
* 6 scallions, sliced diagonally, for garnish
* 1 tablespoon roasted sesame seeds for garnish (optional)

Instructions:
Step 1
1. Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain.
2. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry.
3. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Step 2
1. Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat.
2. Season lightly with salt and pepper. Stir-fry for 2 minutes.
3. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Step 3
1. Spoon shiitake and pan juices over reserved cooked bok choy.
2. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven.
3. Garnish with scallions and sesame seeds, if using.

Yield: 6-8 servings

Recipe is credited to David Tanis (cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy)

PC: cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

New Product Alert
from Mt. Si Fungi Kitchen

Other than cooking them, mushroom is also a major ingredient in skin care products.

Mt. Si Fungi Kitchen is pleased to announce that we will be adding mushroom infused skin care products to our product line.

Starting next week, we will offer Chaga Salve and Reishi Salve at all the farmers markets we participate in. We will continue adding a few more varieties as we continue our research and development.

You will also be able to purchase these salves at our website for nationwide shipping.

Market Schedules
7/1 ~ 7/8

🍄 Columbia City Farmers Market, 3pm-7pm, Wednesday 7/3
🍄 Fall City Friday Market, 4pm-7pm, Friday 7/5
🍄 Issaquah Farmers Market, 9am-2pm, Saturday 7/6

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19/06/2024

Good morning!

It's market day today, and sun is out!!

Dathan will be at the Columbia City farmers market with all of your favorite mushrooms, including lion's mane, from 3pm to 7pm today. He will also have some of our latest new product, Mushroom Gummy, made with lion's mane extract.

If you miss him today, he will be at the Bellevue farmers market from 3pm to 7pm, while Gloria will be at the North Bend farmers market from 4pm to 8pm tomorrow, Thursday, 6/20.

You can also find us both at the Issaquah farmers market from 9am to 2pm on Saturday, 6/22.

We look forward to seeing you this week.

🍄❤️

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17/06/2024

Mushroom gummies! Made with lion's mane extract, each gummies has about 350mg of lion's mane in it. We made these ones in sour raspberry flavor, quite tasty! Come get some at the farmers markets this week!

16/06/2024

Here are the market schedules for this coming week:

🍄 Columbia City, Wed. 3pm-7pm
🍄 Bellevue, Thur. 3pm-7pm
🍄 North Bend, Thur. 4pm-8pm
🍄 Issaquah, Sat. 9am-2pm

Happy Father's Day to all the dads out there!

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15/06/2024

We will have a few pounds of B grade coral tooth available for the Issaquah farmers market tomorrow, 6/15.

Harvested a week ago, these coral tooth are slightly dried out, with some yellowing on the top. Nevertheless, the quality and texture of the mushrooms are still good.

We have enabled the pre-order function for this item on the website, in case you would like to pre order for market pickup tomorrow.

We look forward to seeing you tomorrow!

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10/06/2024

Happy Monday!

We have heard your requests, loud and clear. We are pleased to announce that we will have limited amount of turkey tail mushroom powder for you to purchase at the markets this week. You can also purchase them online for shipping and/or included in your recurring subscription delivery/shipping.

Here are this week's market schedules:

🍄Columbia City Farmers Market, 3pm-7pm, Wed.

🍄Issaquah Farmers Market, 9am-2pm, Sat.

We will not be at the Bellevue Farmers Market or North Bend Farmers Market this week. We will see you there next week!

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03/06/2024

Here is where you can find us this week:

🍄 Columbia City Farmers Market, 3pm-7pm, Wed.
🍄Bellevue Farmers Market, 3pm-7pm, Thur.
🍄North Bend Farmers Market, 4pm-8pm, Thur. (opening day)
🍄Issaquah Farmers Market, 9am-2pm, Sat.

Here is where you can find our mushrooms/products outside the farmers markets:

🍄Farmhouse Market, Fall City (fresh mushrooms, year-round)
🍄Frisky Girl Farm Stand, North Bend (fresh mushrooms, seasonal)
🍄Local Yokels, Seattle (meal kits, mushroom cacao, mushroom salt, year-round)
🍄Freestone Market, Snoqualmie (meal kits, year-round)
🍄Jubilee Farm Store (meal kits, mushroom salt/seasonings, mushroom cacao, seasonal)

You can also purchase all of our dried products and grow kits online for nationwide shipping!

We look forward to seeing you this week and/or this weekend!

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27/05/2024

New Product Alert

We are excited to announce our latest product: Mushroom Chocolate!

Made with the finest organic cacao powder, and adaptogen mushrooms such as lion's mane, reishi, etc., The Fungi Kitchen Mushroom Chocolate provides you another way to get the mushroom benefits in a delicious way.

This new product will be officially available to purchase both online and at our participating farmers markets, starting June 1.

Here is this week's market schedule:

🍄Columbia City farmers market, 3pm-7pm, Wed., 5/29
🍄Issaquah farmers market, 9am-2pm, Sat., 6/1

We will not be at the Bellevue farmers market this Thursday. We apologize for the inconvenience.

Get 15% off at your next shopping on our website. Enter code "MemorialDay24" at the checkout to receive the discount. Code expires on 5/31/24.

www.mountsifungikitchen.com

19/05/2024

Good Sunday morning!

Some of you have tried the coral tooth for the very first time at the Issaquah farmers market yesterday. We will share one of the recipes we tried with coral tooth below, and hope you will enjoy it as much as we did.

And, we will have more of this new strain, aka lion's mane's cousin😊, at all the markets we participate this coming week!

Next Week's Market Schedule:

🍄Columbia City Farmers Market, 3pm-7pm, Wednesday
🍄Bellevue Farmers Market (Opening Day!) 3pm-7pm, Thursday
🍄Issaquah Farmers market, 9am-2pm, Saturday

Sunday Recipe: Crispy Fried Coral Tooth Mushrooms with Chive Aioli

Cristy Fried Coral Tooth Mushrooms
Ingredients:
* 1/2 lb. coral tooth mushrooms
* salt and fresh ground pepper
* 1/2 cup frying oil of your choice (we used canola oil)
* all purpose flour (as needed for dredging)
* 2 large eggs beaten with 2 tablespoon water

Instructions:
1. separate the coral tooth mushrooms into pieces, about the size of a chicken egg.
2. dust coral tooth mushrooms lightly in flour, dip in the egg, then in the flour again.
3. heat a pan on medium low heat with cooking oil. Test the heat of the oil by sprinkling some flour in it. When it sizzles, turn the heat to medium high, then add the coral tooth mushrooms and fry for about 3-4 minutes on each side, or until golden. Adjust the heat as necessary to brown the mushrooms.

Chive Aioli
Ingredients:
* a handful of fresh chives, about 1/4 oz.
* 1/8 cup extra virgin olive oil
* 1 cup mayonnaise

Instructions:
1. blanch the chives in boiling, salted water for 2 seconds. Remove and chill in an ice bath. Remove the chives from the ice water, then wring dry. Mince the chives finely.
2. puree the chives in a blender or small food processor until they are well pureed.
3. pour the pureed chives and oil into a small container like a bowl or custard dish. Refrigerate overnight.
4. the next day, pour the pureed chives and oil into a fine small strainer. Allow the oil to drip through without pressing on it for a few hours. This will yield a tablespoon or two of deep green, strongly flavored oil.
5. stir the chive oil into the mayonnaise, then season to taste with salt.
Yield: 1/2 cup

Recipe and image are credited to foragerchef.com (http://www.foragerchef.com)

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