Are mushrooms the next big trend in local foods? We certainly hope so! In the past few years, farms like ABC have added spore-inoculated logs to their farms, and the result is a greater selection of fresh mushrooms all over the state. Our prediction is that shoppers, markets and grocers won’t be able to get enough of these delectable fungi.

Sautēed Mushrooms

ABC: Greenhouse And Herb Farm, London | Serves 6-8

1 pound pink, blue, golden, pearl or black oyster mushrooms
2 tablespoons organic butter
2 cloves garlic, minced
1 cup leeks, sliced
1 medium onion, sliced
4 cups greens such as kale or spinach
1 tablespoon honey

In a large skillet, melt the butter and add the mushrooms, taking care not to overcrowd the pan. Sauté mushrooms until they begin giving off their moisture. Add the onion and leeks, cooking until the onions become translucent. Add the garlic and cook for 2-3 minutes longer. Add in the greens and mix thoroughly. Cook until greens are tender. Adjust salt and pepper to taste.