After reading about Back to the Roots mushroom growing kits on several blogs, I decided to buy one when they were offered as a deal on Heartsy. Having had so little luck in my square foot gardening efforts, I figured that I’d try my hand at growing mushrooms. Mushrooms grow on trees! They grow on our lawn after rain! Mushrooms are everywhere! You can’t not grow mushrooms!
Well, yes and no. I managed to get two crops out of my mushroom kit, but they were a little bit stunted because the first crop came when the air conditioning was on and the second was when we started turning on the heat. Mushrooms need dampness and even with my obsessive misting, the mushrooms kind of dried out (as you can see in the picture below). Bummer.
But still, I got some oyster mushrooms out of the deal, so that was awesome. This is what I made with my second crop–Wild Mushroom Fettuccine with Smoked Apple Sage Sausage. Earthy mushrooms meet sweet-and-savory vegan sausage and wine-braised leeks–delicious! Feel free to substitute any kind of mushrooms or sausage that you like.
A rustic vegan pasta dish with wine-braised leeks, wild mushrooms, and crumbled Smoked Apple Sage sausage
- 1 tbsp. olive oil
- 2 large leeks, halved lengthwise, cut into 1 inch pieces and rinsed thoroughly to remove grit (use the light green and white parts only!)
- 1/2 c. white wine
- 4 oz. oyster mushrooms, coarsely chopped
- 8 oz. button mushrooms, sliced
- 2 Smoked Apple Sage Field Roast sausages, crumbled
- 8 oz. whole wheat fettucini, cooked according to package
- salt and pepper to taste
- Heat oil in a large skillet over medium-high heat. Add leeks and 1/4 c. wine. Cover and cook 7-8 minutes.
- Add mushrooms and remaining wine. Cook about 8 minutes more, stirring frequently, until mushrooms are just beginning to brown. Add crumbled sausage to pan and cook 2-3 more minutes.
- Add fettucini to pan and toss. Season with salt and pepper.