How To make Stuffed Mushroom Caps (Wagner)

More Mushrooms for the Middle of the Country

Interview with Scott Engelbrecht, J-M Farms Mushrooms Key Links: Video from a tour inside J-M Farms JP’s first visit to J-M and answering a lot of questions about mushrooms Find J-M Farms online at on Instagram at and on Facebook at As a child, I remember mushrooms usually being in cans or bottles. But today most US farmers grow for the fresh market. It was a shift that really started in the 1970s and was a way for the US farmer to be a preferred source in the global market. There is some cannery mushrooms. Those are usually mushrooms that don’t meet fresh standards usually. They are a byproduct, a way to use some now that may be wasted. The company sells into both food service and retail (grocery stores, etc) throughout the region. About 25 percent of their business is retail. Located in northeastern Oklahoma, close to the Missouri & Arkansas lines, they go as far north as Cheyenne, Wyoming, as far west as Albuquerque, New Mexico and cover Texas, Arkansas, parts of Missouri. It’s a pretty good-sized market. For the bulk customers, they ship in trays or boxes. And for retail, most prefer the small carton or till that is packed & shrink-wrapped by J-M before going out on a truck. They sell whole and sliced to both bulk and retail. I ended up catching some in a store while in Oklahoma visiting a college friend and had to take photos. I had brought a few bags of mushrooms from the farm so I didn’t need to buy anymore! Types of Mushrooms They Grow The typical white mushroom is generally called a button mushroom but it can be confusing call button is also the smaller size of mushroom. To be specific, the mushroom we see most frequently is the button white mushroom. J-M grows a lot of those but they also grow other mushrooms including brown ones that are called crimini or portabella depending on the size. The portabella is planted to enable it to grow to the five to six inches. Those are all agarigus mushrooms which means they grow in compost. These mushrooms have gotten a lot of investment and that has helped make them easier to grow consistently that people will really enjoy. But there are other mushrooms that are getting more investment now too. There are other kinds of mushrooms that like to grow on wood, especially hardwood so growing them is a little different. Shiitake are on the list of plans for J-M’s future. Scott says the company is investigating various exotic mushrooms and they watch adoption patterns on the coasts. And shiitake have definitely been gaining ground. Morels are totally different. It is hard to grow commercially and Scott says lots have tried without finding the answer. Scott says he thinks the elusive nature of morels combined with the complexity of its growth will make it hard to do commercially. How much would people be willing to pay? The Right Place for a Growing Family Business A farm this size, got it’s start as Virgil Jurgensmeyer decided to leave his corporate job in St. Louis and branch out on his own in the 1970s. His three sons are running various parts of the business today as it continues to grow. Miami, Oklahoma ended up being the right place. He looked for an area that had good transportation access, energy access, knowing that the middle of the country was underserved. The company started out growing 2 million pounds of mushrooms and has increased to 26-27 million pounds of mushrooms! With medium sized mushrooms, that would be 18-20 mushrooms per pound and everyone of those millions are hand-picked! The business has been in Miami for 40 years and there are a lot of long-term employees. Growing the business has also meant a lot of hiring and looking longer term J-M knows that providing employees the type of environment that makes people choose J-M as the type of place they want to work, is an area of focus for Scott and the rest of the leadership team. Food Safety Developments The idea of fungus being a safe food... it is something to wrap your mind around. But Scott explains growing fungus in a clean environment is critical to good mushroom production. Growing the mushrooms in a controlled, indoor environment is a major piece of that, but mushroom farmers have also been pasteurizing compost. That helps make sure the bed produces the desired mushrooms and only that. It also kills E. coli, listeria and more which can happen. There are also other practices, like having just one person touch the mushroom one time. The vast majority of the mushrooms are picked and placed directly into the container which it will be shipped in. Creating Compost Since mushrooms are grown on compost, J-M has a recipe for compost that they make up in mass...

Crab Stuffed Mushrooms

With today being Ash Wednesday, a lot of people won't be eating meat in their meals. Well, we have a seafood dish that is sure to satisfy. Kurt Wagner from The Machine Shed joins us to share this Crab Stuffed Mushrooms recipe.

Instant Pot (or Ninja Foodi) Sour Cream Pork Chops

Rich, savory and satisfying these pork chops are so tender from the Ninja Foodi (or Instant Pot) preparation.

Recipe:

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Lainey Wilson before the rain hit, cookin with grease

Lainey Wilson at the Carolina Country Music Fest, right before we got evacuated for storms

COLOSSAL CALLUSES ????#shorts #callus

How to Cook Mushroom Strudel

Student Chef Antony from Lincoln Culinary Institute shows us that sometimes a light touch is necessary for certain dishes, and this is one of them. He had carefully prepped the phyllo dough earlier by unrolling it, placing a wet towel on top and keeping it in the fridge. The dough is very delicate and tends to dry out fast. For the filling, Antony used Cremini, White Caps and Portobello mushrooms. He removed the stems, he finds them too tough and fibrous, and sautéed the mushrooms in onions and a vegetable stock, then thickened the mixture with flour. Now comes the tricky part…. Antony lays out the filling, and starts the folding process – which includes adding melted butter to every layer.
He bakes the strudel for about 45 minutes, ‘til the top is toasty brown. He plates it with a cream sauce and apple wood chips smoke for a unique experience!