Desert Health News - November-December 2023

. mushrooms. The pellets are placed in polypropylene bags which protect the growing process, just as bark would in nature. Water is added, blocks are sterilized, mycelium spores are added and the growing cycle is approximately 30 days. “Our incubation area allows the colonies of mycelium to grow and multiply,” explains Shaffer. Seventy- five degrees mimics summer in the forest and keeps the mycelium happily munching away on its energy source. When the time is right, the bags are transported to the fruiting chamber where they are opened and manmade “fog” sets in. “The cooler temperature and high humidity in the fruiting chamber triggers the mycelium to produce the mushrooms.” Around 2017, videos about commercial growth of mushrooms started showing up, he says. Prior to that, growers used actual trees which requires more space and is seasonal based on the region. The craze soon took hold and now, “almost every town has a guy or girl like me growing mushrooms on the side.” What’s all the wonder? These little fungi are power- packed with healthy benefits. All varietals are fat, cholesterol and gluten-free, and low in calories and sodium. Canyon Creek has a one-sheet that summaries their products: • Oyster mushrooms are high in protein, fiber, iron, zinc, potassium, phosphorous, selenium, calcium, folic acid and vitamins B1, B3, B12, C and D • King trumpets are high in protein, fiber, iron, zinc, thiamin, magnesium, vitamin B6, riboflavin and niacin, delivering anti-inflammatory benefits • Pioppino are high in copper, fiber, iron, potassium, biotin, selenium, folate and vitamins B2, B3 and B5 • Chestnut mushrooms are rich in polysaccharides, a primary source of energy for our bodies, and have been shown to have antibacterial and anti- tumor properties • Lion’s mane is the star of the show as it has been reported to enhance memory, brain function and immunity, and reduce anxiety and depression Shaffer explained that their homegrown products can be up to three-times more beneficial than store bought items, similar to straight- from-the-farm organic produce. While standard mushrooms lose nutritional potency when cooked, he adds, gourmet mushrooms actually increase in potency. I left with a bundle of things to try and my favorite, fresh loin’s mane, to sauté for the family that evening. When cut in 1” slices, lightly browned in butter and seasoned with a little salt and pepper, it takes on the texture and taste of a soft white meat. I compare it to succulent lobster; others thought it tasted like tender chicken and couldn’t believe it was a mushroom. Try it for yourself! Support local and take a trip to Canyon Creek Mushrooms. CanyonCreek is locatedat 77917WildcatDrive inPalmDesert andopenMonday – Saturday 10a-4p. You will also see them at most valley farmer’s markets. For more information, visit www.canyoncreekmushrooms.com or call (760) 577.4920. This vegan delicacy, made with mushrooms disguised as scallops, will surprise and delight! It is easy to make at home or visit Wildest Restaurant + Bar where Chef Trilby will gladly prepare her gourmet version for you. Ingredients: 1/2 pound king oyster mushroom cut intoscallopshapedringsandcaps. Specialty mushrooms are available from Canyon Creek Mushroom Farm in Palm Desert. • ¹⁄½ cup brown sugar • 2 ounces Korean gochujang paste • 2 ounces tamari (gluten-free soy sauce) • 2 ounces sweet mae ploy (sweet chili sauce) Directions: Mix all wet ingredients and the brown sugar together in a bowl and whisk until emulsified. Preheat a skillet until oil is lightly smoking and then drop in the mushrooms until they are browned. Add sauce to taste and serve with your favorite vegetable, rice, quinoa or beans for an excellent vegan dinner entrée. November/December 2023 www.DesertHealthNews.com Owner Jim Shaffer with his beautiful bounty Retail store front offers a variety of homegrown products. Fresh Cuisine The Valley ' s Leading Resource for Health and Wellness 23 www.wildestrestaurant.com Best New Restaurant Award 72990 El Paseo, Palm Desert www.wildestrestaurant.com Casual Fine Dining with an Unwavering Commitment to Health and Sustainability King Oyster Mushroom Scallops Recipe compliments of Wildest Restaurant’s Chef Trilby Lion's mane (top) and pink oyster mushrooms Our Local Mushroom Farm Continued from page 14