Mushrooms for May: Nebrodini and Maitake

One thing about wild, foraged mushrooms is that they are wild. Mother nature's plans don't always line our perfectly with ours.

There simply hasn't been enough rain for us to go ahead with our plan to have morels as the mushrooms for May. We hope to be able to offer them for June instead!

We will be substituting 12 oz. of Maitake and 12 oz. of Nebrodini instead for our May mushroom share.
These are two of our favorites - we like to refer to them as the umami bomb!

The Nebrodini is called the "grilling oyster" by Italian chefs. With a deep umami and buttery flavor, it is often compared to dry aged ribeye. The Maitaki has a great meaty texture, also deeply umami flavored too!