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blimp city mushroom We are an urban micro farm driven to provide the highest quality gourmet mushrooms to the Akron area.

03/02/2025

Our Winter CSA week 4 share is still seeing the harvest in overdrive. We have plenty to go around even if you aren't a CSA member. Message us, or you can always visit one of our partners. , and

31/01/2025

Been a stellar week in the fruiting room, and even after our deliveries to and we have plenty of beautiful mushrooms to share. We have 6 lbs of chestnut, and a couple pounds of Pioppino that need a good home. $8 a half pound. Message us to have a mushroom feast this weekend.

27/01/2025

Week 3 of our Winter CSA brings another perfect selection for creating delicious, and warming meals. Each member also recieved a bonus bag of Nameko (not pictured) try them in a soup or stir fry. Those of you not in the CSA can always find our mushrooms in Copley, in Randolph and in Valley View.

20/01/2025

A wonderful mix of mushrooms for our CSA members on this cold wintery day. Stay safe, stay warm and eat mushrooms.

17/01/2025

This beautiful little mushroom is called Nameko (Pholiota microspora.)
One of Japan's most popular cultivated mushroom, traditionally used in soups (miso and hot pot) and stir fry. The cousin of the chestnut mushroom, this beauty has a very nutty flavor, and an amazing crunch. We've added Namekos to both our , and drops this week.

13/01/2025

Our Winter CSA started with a bang. Beautiful Oyster, Pioppino, Shiitake and Lion's Mane. If you missed out on this season's CSA don't worry you can find plenty of great mushrooms at , and . And look for the Spring CSA sign up to begin in late February.

10/01/2025

We are so happy to announce a new partnership, and yes, another place to get our mushrooms. in Valley View is an amazing shop to get seasonal produce, culinary supplies, dairy, ferments, pasture-raised meat, handcrafted items, and so much more. They are open Fridays and Saturdays from 1-7pm. Go check them out!

06/01/2025

We have a few open spots left for our winter biweekly CSA. We'll deliver 1 pound of mushrooms directly to your door every other week (starting on January 13th) for 3 weeks. Message us to join!

03/01/2025

There's still time to sign up for our Winter CSA. Pick up or get fresh mushrooms delvered to your door weekly or biweekly. Message us, or email [email protected] for all the details.

01/01/2025

As we welcome 2025, we want to thank you for supporting Blimp City Mushroom and local agriculture! This year, let’s continue to grow together—healthier, greener, and more sustainable. Why not make a fresh start by joining our Winter CSA?
Receive farm-fresh mushrooms delivered straight to your table every week. Perfect for soups, sautés, and all your culinary adventures! Sign up now and make 2025 the year of flavor and wellness! Limited spots are available. So don’t miss out! Message us, or email at [email protected] for information and to become a member.

30/12/2024

The final week of our Holiday CSA brings an extra special treat. We just started harvesting our Nameko mushrooms this winter. These beauties are in the same genus as chestnut mushrooms, and have a similar nutty flavor profile, but with an extra crunch, and covered in a layer of natural gelatin called mucin. Most often used in soups where the gelatin acts as a thickener. These are also amazing in a stir fry, or our marinated mushroom recipe. Sign ups for our Winter CSA start today, so join us for weekly or biweekly mushrooms. Message or email us for details, [email protected].

27/12/2024

This is our most advanced recipe but it is worth it! Perfect for your New Years Eve party, a pate that looks beautiful and everyone will love. Make it a day in advance to let the flavors really mingle. We just dropped fresh mushrooms & so make any of our holiday recipes for your New Years Celebrations.

Mushroom Pâté Appetizer
• 1 lb mushrooms, torn or cut into chunks (a variety is great!)
• 1 head of garlic, roasted and removed from husk
• ½ large onion, diced
• 1 tsp salt
• ¼ c walnuts
• 1 tsp dried thyme
• ½ tsp dried sage
• ⅛ c white wine
• ½ tsp blk pepper
• 4-6 TBS unsalted butter, divided

Dry fry (or use a little oil) the mushrooms in batches until all are softened and browned. Once all mushrooms are removed, add 1 TBS of butter and the diced onion and salt. Once softened add herbs, walnuts and roasted garlic. Stir and cook until fragrant. Add mushrooms back to pan, add wine and cook until reduced. Add black pepper, 1 TBS of butter, taste and add more seasoning to your preference. Remove from heat.

Working in small batches, blend (use a food processor or blender- a blender will give you a smoother pâté). Be patient, scrape down often and blend until your desired consistency. If your mushroom mixture is too dry to blend, you can add melted butter, 1 TBS at a time.

Once you have blended it all, pack into a ramekin or serving dish, smooth the top. Pour 3 TBS of melted butter over the top to create a fat cap and refrigerate for at least 12 hours. You can garnish with a sprig of fresh thyme if you have one. Serve with crackers or slices of toasted baguette, pickled red onions and/or a grainy mustard. Can be made up to 5 days in advance.

24/12/2024

King Trumpets, Lion's Mane and Chestnuts abound for the Holiday meals of our CSA members. Thanks and peace to our CSA members, and all of you! Have a joyous holiday, and thanks for the support!

20/12/2024

A beautiful cheese and meat board is a beautiful addition to any holiday spread and pickled mushrooms go wonderfully with your charcuterie. They are also delicious on a salad with your meal. Bonus for something you can make days ahead of time! You can get your mushrooms to make any of the fabulous dishes and , or get in touch with us! Happy Holidays!

Marinated Mushrooms
• 2 TBS oil (vegetable or olive)
• 1 pound mushrooms (a mix is good)
• Pinch of red chili flakes (to taste)
• 0.25 teaspoon salt
• 1 TBS brown sugar
• Handful of chopped basil
• ¼ cup rice vinegar (apple cider vinegar will work as well)
• 1 TBS soy sauce
• 1 chopped green onion or chives (optional)

Trim and slice mushrooms into bite sized pieces. Heat oil in a frying pan over med-high heat then toss in mushrooms and cook until they start to brown slightly. Add salt and pepper flakes. Cook for 5 minutes. Stir in basil and brown sugar, then remove from heat and add the vinegar and soy sauce. Top with chopped green onion or chives. You can serve immediately as a warm salad or place in a jar to marinate for up to 3 days.

16/12/2024

Week 4 brings lots of Lion's Mane for our members. Might be a good time to look up our Lion's Mane Lobster Roll recipe from a few months ago.

13/12/2024

This dip is creamy, cheesy and delicious! Even people who “don’t like mushrooms” eat this up. It’s perfect for a potluck because it can be served warm or room temperature. Message us, or visit , or to get the mushrooms to make this wonderful dip.

Creamy Mushroom Dip
• ½ pound mushrooms, chopped
• 2 TBS butter or olive oil
• 1 medium onion, small dice
• 2 cloves of garlic, minced
• 1 TBS fresh thyme (or 1 tsp dried)
• ½ cup white wine
• 1 tsp salt
• ½ tsp ground pepper
• 8 ounces cream cheese, room temp
• 1 c shredded gruyere cheese

Saute onions in oil until soft, add mushrooms and cook a few minutes more. (you can remove 2 TBS of the mushroom mixture for garnish on top of dip if you prefer)
Add garlic and thyme and cook until fragrant. Add wine and reduce down until liquid is gone.

Pulse in food processor or with a hand blender and then put back in pan. Add Cream cheese, stir until melted, then add gruyere, stirring until all blended and smooth. Taste and season with more salt and pepper to taste. Place in serving dish or in a crock pot to keep warm. Garnish with reserved mushrooms and more fresh thyme.

(optional)
Serve with crackers, mini toasts, or tortilla chips. Can be served warm or room temp.

09/12/2024

Week 3 of our Holiday CSA is off to a wonderful start. Remember mushrooms make a wonderful addition to your holiday meals and parties.

06/12/2024

Excited to share this showstopper for the holidays. Our family demands this for Christmas and it’s the only lasagna our niece will eat. Get your mushrooms at , , or message us.

Mushroom Lasagna
• 1 package of oven ready lasagna noodles
• Garlic white sauce (or favorite sauce)
• 1-2 pounds mushrooms, sliced or torn
• 2 TBS olive oil
• 2 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup white wine (optional)
• 12 ounces your choice of grated cheese (mozzarella, provolone, parmesan are all great)
• Sprinkle of panko breadcrumbs (optional)

Make white sauce if using, set aside.

Heat oil in frying pan and toss in chopped mushrooms, add thyme salt and pepper and cook until lightly browned. Add white wine if using and boil until reduced by half. Remove from heat.

Preheat oven to 375°

Spray sides of lasagna pan with oil and spread some sauce on the bottom of the pan. Place 3 noodles on the sauce, spread more sauce on the noodles, scatter mushrooms, then cheese. Repeat layers until all the noodles are used up, topping with more sauce and parmesan cheese and bread crumbs if using. Bake for 25 minutes, covered with foil. Remove foil and bake for 5-10 more minutes until top is browned. Remove from the oven and let it rest 10-15 minutes before serving.

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