Wednesday, August 22, 2012

Mr. Samuel Kim's Magic Mushrooms

The sad part about buying foods close to nature is that it reminds you how sad the selection and quality of produce is in the city. I had this revelation yet again, after meeting Samuel Kim in Occidental, California. It made me sad for myself, for those moments when I buy mushrooms from the local grocery store: 'Would you like your mushrooms rubbery? or perhaps rubbery…" the saran-wrapped little characters inquire. 

Samuel Kim has been farming mushrooms in Northern, California for 25 years. His stand-offish vibe is explained away quickly by his preoccupation for his product.

We bought four different mushrooms: trumpet, shitake, oyster and some roots, which he insisted were not only edible but delightful.

We brought em home and gave them the following treatment...

- 1 lb mushrooms
- 1/4 cup olive oil
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1/4 cup mustard
- 2 tbsp balsamic vinegar
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 tbsp of your favorite barbecue sauce (optional)

Next up:
Clean the mushrooms with a damp cloth but don't slice them. Only remove the stem if you're planning on making portobello burgers.

Place all ingredients, including mushrooms, in a container and stir together. Let them marinate for at least an hour, preferably overnight.

Keep in mind that mushrooms contain a lot of water, and they'll shrink considerably while cooking. Grill them directly on the grate. Cook smaller mushrooms on skewers to avoid losses to the grate.

Grill em for 5 minutes, then flip em over and grill for another 5 minutes. Baste with any leftover marinade while grilling to keep the flavor strong. If you don't have a grill, a skillet will work fine too.

Then sit back with a skirt steak and the love of your life and acknowledge what Samuel and many others have too - that mushrooms of all kinds are kind of the best thing you could possibly eat.

PS - if you're looking for other things to do with our woodland friends, check out this episode we did on some innovative folks turning mushrooms into product packaging.


  1. The mushrooms sold in the restaurants may taste delicious but they are not hygienic and good in quality, despite some good restaurants and due to this reason I like to make them myself. I have tried somewhat similar recipe on mushroom earlier, they tasted so delicious. I would give this recipe a try as well. Thank you for sharing.

  2. I also feel pity for the birds which are in cage forever. Birds were made to fly but we humans have caged them just for our happiness.