Our Shiitake mushroom logs are a year old now and finally starting to produce well. It’s amazing to watch how quickly they pop out after a soaking rain! This Shiitake strain is called “Miss Happiness”. We sure are enjoying them!

Here’s just one tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. It uses other ingredients in season at the market like kale and green onions. You could also substitute market pecans for the almonds. Enjoy!

Slow Cooked Kale, Cannellini and Shiitake
This is simple, healthy, and completely satisfying. It does double duty as both a side or one-pot meal. Serve with a nice crusty bread.

2 bunches kale, tough stems removed
1 small onion or 1 bunch green onions
4 cloves garlic
2 Tbsp. extra-virgin olive oil
4 c. vegetable stock
1 can cannellini beans, drained and rinsed
Sliced shiitake caps, about 2 cups
½ c. sliced almonds or pecans
Salt and pepper
A pinch red pepper flakes
Handful parsley
Parmesan

Heat the olive oil in a pot and add garlic and onions. Add the mushrooms after a few minutes and cook until tender. Add the stock, beans, and kale. Cover and simmer for about 30 minutes. Check the kale for doneness. It should be tender but not falling apart. Add the red pepper flakes, parsley and almonds or pecans, simmer a few minutes more and add salt and pepper to taste and sprinkle with Parmesan.