Submitted by: Jen Ferry, Owner of Anelia’s Kitchen & Stage in La Conner
We at Anelia’s Kitchen & Stage work with Alex and Cascadia Mushrooms on a weekly basis and could not be more pleased about their products and the relationship we have with them. Always on time and consistent delivery that we can count on – very important for a small business!
On a weekly basis, we buy pioppino and oyster mushrooms for two of our signature Polish dishes, Lazanki and Mushroom Pierogies. The Lazanki is a savory dish with house-made egg noodles in a spicy cream sauce filled with nutty, crunchy pioppinos, smoothed out with softer oyster mushrooms in addition to some sauerkraut and onions that make it a unique dish that many guests come back for. For the pierogies, we sauté the mushrooms in a dill-caraway butter with onions and cabbage, then stuff it in house-made pierogi dough. We boil and sauté the pierogis to order and then top them with a buttery cremini mushroom sauce. A real treat!
In addition to regular items, our chef, Ben Guadagnoli, will often take Cascadia Mushrooms to a new level with our specialty dinners. Most recently, he grilled a grass-fed New York Strip, topped it with a beautiful demi glacé and then mushroom ice cream that he made with Cascadia Mushrooms’ shiitakes. He also breaded and fried some of those delicious mushrooms and served them with balsamic lemon asparagus and fingerling potatoes on a bed of watercress. Our guests were blown away! Also, I would be remiss not to mention that we very much love fresh grated truffles and truffle oil in our dishes and Alex is our hookup when the season unfolds.
