Description

Maggie Mushrooms

Maggie Long and Cyrus Lester weren’t really mushroom fans in the beginning.

Quite an admission from the married couple who now grows and sells them from Mushroom  Farm in St. Francisville.

“To be honest with you, we didn’t eat mushrooms before this,” said Long. “Especially the ones you find in any grocery store, like the white buttons or the baby bellas or portobellos and such.”

But that all changed when they were introduced to other varieties.

“They were just crazy tasting and so much better,” Long said. “And really, it wasn’t until we were just growing these that we really started eating them. They each have their own unique flavor, and now we eat them all the time. And our kids eat it.”

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With so many types of mushrooms, the possibilities (and recipes) are endless. High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They’re popular around the world due to their versatility as well as their meat-like heft and texture — and these days, we generally don’t have to travel further than the produce aisle to explore them all.

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