PITTSBURGH—As an agricultural state, Pennsylvania is known for the many fresh fruits and vegetables that grace our dinner tables each night.
Farming pumps about $132.5 billion into the state economy each year, supporting nearly 600,000 jobs across the commonwealth, according to the Department of Agriculture, which recently hosted its annual extravaganza of all things farming—the 110th Pennsylvania Farm Show in Harrisburg.
One cash crop that might run under the radar is grown not under the sun but indoors, providing consistent, year-round harvests: mushrooms.
Pennsylvania accounts for 60-70 percent of mushroom production in the U.S. A majority are grown in the eastern half of the state in Kennett Square, which calls itself the “Mushroom Capital of the World.” All told, farms across the state bring in $1.3 billion annually and provide more than 9,300 jobs, according to a sign displayed at the farm show.
Not everyone is a fungi fan, of course. For some, it’s a textural thing (mushrooms can be slimy or rubbery), while others simply don’t like their earthy flavor (or smell!) or the fact they’re grown on decaying matter.
But here’s a few reasons you might want to partake.
Rich in antioxidants, B vitamins, and fiber, mushrooms are also low in calories, salt, and fat, so they have a positive impact on heart health. Whole or sliced, brown, white, or specialty, they also are an all-purpose ingredient, used not just in lunch and dinner (soups, stews, stir-fries, casseroles) but also breakfast (omelets and on toast). You can even turn them into snacks or hors d'oeuvres.
This recipe shows the humble white button mushroom’s versatility in a savory sauce thickened with heavy cream and flavored with garlic and shallots and tossed with chicken meatballs.
The entire dish comes together in about a half hour, not counting the 10 minutes the meatballs chill in the fridge, and can be served with whatever carb your family likes best—noodles, rice, or even mashed potatoes. They’re also tasty on their own, without any supporting players. (Just make them small and use a toothpick.)
When buying, look for mushrooms that are firm and consistent in coloring. Unless they’re dried, bulk mushrooms should be used within just a few days of purchasing, stored in a brown paper bag.
If you can’t bear the thought of not washing them (some are packaged clean), quickly rinse them with cold water and use a salad spinner or cloth to dry them quickly. Or wipe them with a damp paper towel.
I fried the meatballs in olive oil, but you also could roast them in a hot oven to cut down on fat and calories.
