Desert Moon Mushroom Farm

In order to get to know me a little better, I have decided to tell you about the Oyster mushroom farm I co-own. It is called DESERT MOON MUSHROOM FARM. Desert Moon is located in Albuquerque, New Mexico. At Desert Moon, we maintain absolute quality control throughout the entire mushroom cultivation process, and only work with the best available culinary genetics.  We generate our own mushroom spawn, vigorously maintain the health of our genetic library, and fruit our mushrooms using only clean and locally available materials.  The result is a truly local product of the highest quality, with the best flavor and provided to you at a fair and reasonable price. At Desert Moon we pride ourselves on quality and service. 

Here are a few pictures of what our oyster mushrooms look like.

And just because I love oyster mushrooms so much, and would like to start seeing other people eating them too, here is another recipe. Enjoy!

Oyster Mushroom Pasta Sauce
3 tbsp Olive Oil      
1 ½ lbs Fresh Oyster Mushrooms                                                                                                                                                
1 cup of water                                                                                                                                                
1 can (28 oz) Whole Tomatoes, undrained
1 Onion, chopped
1 large Garlic Clove, minced
2 tbsp Fresh Basil, chopped
1/2 cup Chicken Broth or Stock
1-2 tsp Sugar to taste
1 tsp Salt
1/8 tsp Black Pepper
½ cup grated Parmesan Cheese
Directions:
  In a large skillet, heat 2 tbsp olive oil over high heat.  Add the button mushrooms and cook for 6-8 minutes or until lightly browned.  Set aside.  In a large sauce pan, heat 1 Tbsp. oil over medium heat.  Add onion and cook 3-5 minutes until soft.  Add the garlic and basil and cook for 30 seconds.  Stir in the tomatoes and their liquid, plus 1 cup water, stock, sugar, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer sauce, uncovered, for 20 minutes.Add the fresh mushrooms and simmer 20-30 minutes. Remove from heat and stir in Parmesan cheese.  Serve with ravioli, other specialty pasta, or over chicken.