Asiago is an Italian company, and we’re pleased as punch to carry their frozen, mixed porcini, oyster, shiitake and nameko mushrooms. Adam introduced this product to me, and we both love how easy it is to make dinner by just adding a few other ingredients!
Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis. Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago uses, provide a more intense and exotic flavor, and I like to think more nutrients since that’s usually the case with wild foods. We all know we need to eat our greens, so make it a habit to throw in veggies like the spinach in the recipe below with your mushrooms. If you like a chewier mix, chop up kale and stir that in instead of tender spinach. Or collards or broccoli.
