The Mother Earth farm (a division of C.P. Yeatman & Sons, Inc.) has been in the Yeatman/Hihn family for 101 years and five generations—though it’s only been growing mushrooms for 99 years! Mother Earth Organic Mushrooms has been growing organic mushrooms for 30 years now and offer sales to the public at both their Landenberg and West Grove locations. Click here to take a virtual tour of the farm.
Meghan Klotzbach, VP Sales, Marketing & Operations at Mother Earth, shares her favorite recipe. “I’m sure I got this recipe from somewhere,” she says, “but I have perfected it.”
- Portabella cap(s)
- Pizza sauce or tomato sauce
- Mozzarella cheese
- Your favorite pizza toppings
- Italian Seasoning
- Pre-heat oven to 425 F.
- Using a spoon, gently scrape the gills out of the portabella caps and trim any long stems.
- Brush olive oil on both sides of the caps season with salt, pepper, and Italian seasoning. Place portabellas cap side up on a baking sheet.
- Roast mushrooms for 10–15 minutes. Remove from oven.
- Flip portabellas cap side down and build your pizza how you like it! We like to spoon on some pizza sauce and top with a mound of mozzarella cheese. Sometimes we top it with onions, green peppers, and pepperoni.
- Place portabella pizzas back in the oven for about 5 minutes, or until toppings are done to your preference.
And, Meghan adds, “It’s best to eat with a fork and knife.”
Although their indoor mushroom exhibit is temporarily closed due to COVID, one of the ways the Woodlands at Phillips has been celebrating Mushroom Month has been by showcasing a different mushroom each week in their outdoor display. The response has been so good that they’re going to continue, featuring a new mushroom each week through October.
This week’s mushroom is the Pom Pom (Lion’s Mane) mushroom. Stop by to find out more about this fascinating mushroom, including how it grows, its nutrition and health benefits, and how to cook it. Order ahead to take advantage of special sale prices on fresh Pom Poms and products and try this week’s recipe:
Pom Pom “Crab Cakes”
- 1 lb. Pom Pom (Lion’s Mane) mushrooms, torn into ½” pieces
- 4 Tbsp. butter
- 1 Tbsp. lemon juice
- ½ tsp. Old Bay Seasoning
- ½ tsp. black pepper
- ½ cup mayonnaise
- 2 eggs
- ¼ cup Italian breadcrumbs
- 2 Tbsp. fresh chives, minced
- Sauté mushrooms in butter until slightly softened.
- Mix cooked mushrooms with remaining ingredients, shape into cakes, sauté 5–7 minutes per side, and enjoy.
The Woodlands at Phillips is open Monday–Friday, 10am–4pm, and Saturday 10am–2pm (and Kaolin Road is open to the store!).
You can find a fresh variety of gourmet Medina Mushrooms from Honeymoon Farm in Oxford at the Kennett Square Farmers Market every other week. You can also download a free “Beginners Guide to Culinary Mushrooms” from their website. Honeymoon Farm’s Liz Hopkins shares one of her favorite mushroom recipes, for Italian Supper, here: Recipe – Italian Supper
“I love this recipe,” Liz says. “It’s no fuss, you can switch up the ingredients depending on what you have in your fridge, and it makes great leftovers!”