Hearty and deeply flavorful, this wild mushroom ragu proves you don’t need meat for a satisfying sauce. A mix of dried porcini and fresh mushrooms creates rich, earthy depth, while a splash of red wine and fresh rosemary add complexity. Ladle it generously over creamy polenta or toss it with wide ribbons of pasta like...Read More

Chef Hannah Cook of Coming Home Personal Chef Services demonstrated this elegant risotto at the Market to Table cooking event. Creamy and deeply flavorful, this classic Italian rice dish is made with Arborio rice simmered in stock and white wine, enriched with butter and Parmesan, and finished with fresh herbs and sautéed mushrooms. Comforting and...Read More

Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More