A delicious fungus among us: Georgia Smith shares a seasonal shiitake recipe.

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As high summer approaches, we can finally Begin to see the benefits of a long, rainy spring. Nowhere is the Bounty of the season more apparent than at our vibrant and varied local farmers' markets.

One particularly delightful harvest, available primarily from spring through fall, is the shiitake mushroom. This gorgeous, antioxidant-rich fungus is valued for its medicinal Benefits and characteristics-including its ability to Boost the immune system and lower cholesterol, and its anti-cancer properties--as well as its hearty, smoky taste, shiitakes are currently available at many local farmers' markets. In North Carolina, a Burgeoning number of area growers are now connected by a farm collective called the North Carolina Mountain Mushroom Cooperative (www.ncmountainmushroom.com), which aids in shiitake production and distribution.

From production to presentation, raw materials count. With the right ingredients, simple, healthful food, like the shiitake puff at right, can become truly special. Here s to the season and all it has to offer!

Local Shiitake Mushroom Puff
from Early Girl Eatery

Serves 6

Ingredients:

2 tbs butter
10 ozs portobello mushrooms, chopped
10 ozs local shiitake mushrooms, chopped
1 garlic clove, minced
1/2 bunch chives, chopped
1 tbs heavy cream
3 egg yolks
1/2 tbs fresh parsley, minced
Salt and pepper to taste
1-2 ozs local goat cheese, crumbled
Raspberry vinaigrette (see recipe below)

Instructions:

Preheat your oven to 350 degrees. Butter a large muffin
pan and set the pan aside. Heat the 2 tablespoons of butter
over medium heat and saute the portobello and shiitake
mushrooms until they're lightly browned and free of
moisture, about 5-8 minutes. Add the garlic and chives and
saute for 2 more minutes. Set aside. In a separate bowl,
whisk together the cream, egg yolks and parsley until they're
thoroughly blended. Add the mushrooms to the mixture
and blend. Season with salt and pepper and then pour the
mixture into the prepared muffin pan. Bake for 30 minutes,
or to desired crustiness. A knife should come out clean when
inserted into the center of a puff.

Remove the muffin pan from the oven and let cool. When the
puffs have reached room temperature, remove them from
the pan. Serve garnished with crumbled goat cheese and
drizzled with raspberry vinaigrette.

Raspberry Vinaigrette

Ingredients:

1/2 cup balsamic vinegar
2 tbs white wine vinegar
2 tbs red wine vinegar
4 tbs raspberry preserves
1 tsp sugar
6 tbs olive oil
1 tsp parsley, chopped
4 tbs basil, chopped
Salt and pepper to taste

Instructions:

In a bowl, whisk together the vinegar, sugar and preserves.
Add the olive oil slowly in a steady stream until blended
thoroughly. Fold in the herbs, salt and pepper.

Georgia Smith is proud to be employed by Early Girl Eatery, a locally owned business that supports healthy communities, sustainable agricultural practices and regional, organic food. Early Girl is located at 8 Wall Street in Asheville and is open seven days a week; they serve breakfast all day and lunch from 11 am.