|The 3 lb Gourmet Collection |
is irresistible to Mushroom Lovers
All summer long, I’ve been working with Jane Maguire and John Quigley on their burgeoning Long Island Mushroom Inc. business. The two have supplied restaurants that are at the very top of the Hamptons food chain. And they’ve been at local farmers’ markets in Greenport and Shelter Island. They’d be in more of these were it not for some of the restrictive policies that make farmers’ markets not nearly as competitive as they should be. But never mind. With products like their 3 lb. Gourmet Basket showcasing three varieties—Maitakes, Blue Oysters and Shiitakes—they’re going places. If you’re a restauranteur, you’re in luck. Given 24 hours notice, Long Island Mushroom Inc. promises delivery to any locale on the East End. Just call 631 876 5401. If you’re a consumer, they’ll be at the Farmers’ Market in Greenport and you can also find their offerings at Sang Lee Farm in Cutchogue, Garden of Eve in Riverhead, Country View Farm in Southold, and Schmitts Farm in Laurel. I love their mushrooms and am constantly on the outlook for ways to serve them. Today, I am going to share with you an ideal mushroom dish for Fall. It’s a personal sacrifice too. Because once a recipe gets published here, that’s usually it for our house. But in this case, I can’t imagine not making this again and again.