Mongolian Shiitake Mushroom Bowls plus a Mushroom Farm Tour

Today I’m sharing a behind the scenes look into local mushroom farm, River City Shiitake, plus the recipe for my favorite Mongolian Shiitake Mushroom Bowls.

This post is sponsored by New Seasons Market. All thoughts are originally mine. Read about my disclosure and privacy policy here.

Mongolian Shiitake Mushroom Bowls

It’s been a pretty magical Fall here in the PNW and the lack of rain has me feeling all kinds of adventurous in the kitchen. Cue these Mongolian Shiitake Mushroom Bowls!

This recipe is inspired by the *most popular* recipe on my site, Orange Cauliflower (like Orange Chicken, but better). It’s another vegan spin on the popular Chinese dish, Mongolian Beef. I got the idea of swapping shiitake mushrooms for beef in Bosh TV’s Sticky Shiitake Mushroom recipe.

Because what better ingredient to replace beef with than shiitakes?

Shiitakes have that chewy density and texture that satisfies any meat craving without as much work, mess, or ecological footprint.

Today, I’m honored to be partnering with New Seasons Market, taking you directly to the source, to find some of Portland’s best locally grown mushrooms at River City Shiitake.

Touring River City Shiitake Mushroom Farm

Upon arrival at River City Shiitake I met owner, Mary. Mary and her 4 employees run this local operation and sell 90% of their product to New Seasons.

The farm focuses primarily on Shiitake mushrooms but also has been experimenting with Maitake mushrooms.

Mary shared so many interesting facts about the science and steps behind the growth process.

Here are a few compelling notes I jotted down to share with you:

• the process starts in plastic bags with a mix of oak sawdust and grains
• this mixture eventually forms bricks that the mushrooms are able to grow out of
• the entire growth process takes about 16 weeks from start to finish
• this variety of Shiitake mushrooms have a unique thicker, meatier, and darker quality than most
• River City Shiitake is one of few farms still growing this variety because of how challenging they are to cultivate

At one point in the tour we were led into one of the grow rooms that was surprisingly warm compared to the brisk Autumn day. When I asked Mary if the room was heated, she informed us that the mushrooms brought the room to a warm 70 degrees all on their own.

These living organisms are truly fascinating. I walked away with a real appreciation for the hard work and time that goes into growing every single mushroom.

If you are ever presented with the opportunity to take a farm tour, do it!

Happy cooking!

Salima

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