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Delivery 1/26/22


  1. Basil

  2. Fresh Mushrooms

  3. Green Cabbage

  4. Chai Mix

  5. Dozen Eggs

  6. Porcini Linguine / Root Veggie Medley


  1. Yellowstone Valley Farms - Billings

  2. SporeAttic - Bozeman

  3. Western Montana Growers Cooperative - Missoula

  4. Tipu's Chai - Polson

  5. Three Hearts Farm - Bozeman

  6. Dolina Pasta - Bozeman / Root Cellar Foods - Belgrade


About SporeAttic Mushrooms

  • Local mushrooms are grown indoors year-round. They don't grow in soil, but in blocks of an organic growing medium like sawdust, which is inoculated with spores from the desired mushroom.

  • Ben Deuling, owner of SporeAttic, is a recent MSU grad with a masters in Microbiology. He created his mushroom cultivation facility with the help of Three Hearts Farm, on Love Lane.

  • Your mushrooms today may be a mix, or all 1 kind. Chances are they're either oyster mushrooms (which come in many different colors and sizes), chestnut mushrooms (round brown cap with white dots), or lion's mane (off-white shaggy mushrooms without a discernible cap).

  • All parts of these mushrooms are edible, but the stems of larger mushrooms can be tough. Chopping them very small is one way to use up the stems, or freeze them for a broth or braise.

  • Find more recipes linked in the online version, like omelets, risotto, and other good stuff


Mushroom "Bacon"

Note that 4 oz of mushrooms with cook down a lot. If you want more than just a little garnish, double or triple (or quadruple) this recipe with other fresh mushrooms like store-bought button or cremini.

4 oz fresh mushrooms

2 Tbs olive oil

1 small garlic clove, grated or minced

Salt and pepper to taste

Herbs/spices like rosemary or thyme sprigs, or a pinch of red pepper flakes (optional)

Heat the oven to 350. Tear or slice the mushrooms into roughly equal pieces. Aim for ~1/4" thick. Toss with the olive oil, grated garlic, any herbs or spices, and a generous amount of salt and pepper. Spread mushrooms evenly out on a baking sheet and roast for ~45 minutes to 1 hour. Rotate the pan half-way through. The longer they go, the crispier they will get, but be careful not to burn them. Like real bacon, they will also crisp up a little more as they cool. Use anywhere you would bacon bits, like a topping for soups, baked potatoes, salads, pasta, etc.


Porcini Linguine with Spicy Cabbage and Mushroom "Bacon"

Cabbage and noodles is a common dish in many parts of Eastern Europe. See below for variations that could be used separately, or combined! Recipe compiled from multiple sources. Serves 3-4.

1 pkg Porcini Linguine, or other fresh pasta

3 Tbs unsalted butter, or oil if you prefer

1 Tbs packed brown sugar

1 medium yellow onion, thinly sliced

3 1/2 C green cabbage, sliced

1/2 tsp ground cumin

1/4 tsp cayenne, or to taste. Start with less if you're concerned about spice level.

Salt and pepper, to taste

Mushroom "bacon bits" from other side

In a large skillet, melt the butter over medium-high heat. Add the sugar and cook, stirring, until it completely dissolves, ~2 minutes. Add the onion and cook, stirring, until it's lightly caramelized, 8-10 minutes. Add the sliced cabbage, cumin, cayenne and a pinch of salt. Cook, stirring, until the cabbage softens somewhat, 5-10 minutes.

About the same time that you add the onions to the pan, start heating a large pot of water to boil for the pasta. Once boiling, salt it generously. Add the pasta to the boiling water when the cabbage is almost done. Let cook 4-5 minutes, stirring occasionally. Reserve 1/4 C of the pasta water, then drain the rest. Add pasta to the pan with the cooked cabbage and about half of the cooking water. Stir and toss until everything is well-combined, about 1 minute. If pasta seems dry, add a little more pasta water. Season to taste with salt and pepper, then serve hot topped with mushroom "bacon bits."

Version with real bacon:

If you're into bacon, there's no reason not to use it in addition to, or instead of, mushroom bacon. Add 2-3 oz of chopped, uncooked bacon when you add the onions. Carry on as usual with the recipe.

Version with caramelized cabbage:

Some versions call for leaving a good bit of crunch in the cabbage, as above, others call for cooking it down until it has softened and turned a rich golden brown. Both are good, and offer different flavor profiles. To caramelize the cabbage, simply keep cooking and stirring until it looks (at tastes) right to you, then proceed with the recipe. You may want to use more cabbage, too, as it will cook down considerably more than the first version. It will take longer, too, so you'll want to account for that in your timing.


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