Hidden treasures
Mushrooms grow in the dark, but shine as an ingredient
Story by Ching Lee • Photos by Lori Eanes
With their meaty texture, umami qualities and earthy f lavor, it’s no wonder mushrooms continue to rank among the most popular toppings for pizza. Just ask Hamdey Altayyeb, owner of My Pizza in Morgan Hill. Most of the restaurant’s vegetarian pizzas feature the classic topping. It also plays a key role in some of his meatier concoctions. When he set out to create the Chicken Masterpiece,
button, crimini and portabella mushrooms. Back when her grandparents started the farm, Christine Kubogamell, who now runs the farm with her husband, Arthur, said mushrooms had not yet become the produce-aisle staple they are today. In the 1960s, Americans ate fewer than 1 pound of mushrooms per person each year, compared to an average of 3 pounds in recent years, according to the U.S. Department of Agriculture.
for example, Altayyeb said he knew mu shrooms wou ld add umph without tak ing away f rom the marinated chicken that serves as the s t a r of one of the re s t aurant ’s signature pizzas. “It gives you more texture, more volume without overpowering other things you want to have with the mushrooms,” he said. “Maybe that’s why you see it cooked with spaghetti and other dishes.” My Pizza uses about 50 pounds
“It has grown in popularity,” she said. “With the push for healthier living, people look to mushrooms as not only a great side dish with meat, but also for vegetarians who are interested in replacing the meat with more vegetables, and def initely mushrooms are a part of that.” As a vegetarian himself, Arthur Kubogamell said he loves grilled mushrooms, with portabellas being his favorite. The couple agree they like the simplest approach best when
White button mushrooms are the most popular variety grown in the U.S.
of mushrooms every two to three days—and doesn’t need to go far to buy the ingredient. It grows 2 miles from the restaurant at South Valley Mushroom Farm in a region long known as the state’s mushroom capital and home to the annual Morgan Hill Mushroom Mardi Gras Festival. We’re eating more ’shrooms In business since 1966, South Valley is one of the state’s oldest mushroom farms and produces white
preparing mushrooms: olive oil, kosher salt, grilled. Because the fungi are free of fat and cholesterol, and low in sodium and calories, health-conscious chefs and home cooks have been blending chopped mushrooms into their ground-beef recipes, including for burgers, sloppy Joes, meatloaf, meatballs and tacos. They’ve found mushrooms not only enhance the f lavor of the meat, but they help stretch portion sizes. In burgers, incorporating chopped ’shrooms also helps to hold in juiciness, according to the Mushroom Council.
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