With this being my first blog post with MOTHER EARTH NEWS, an introduction to who I am is in order. My name is Matt Trammell and I run Trammell Treasures Mushroom Farm near Kansas City. We specialize in gourmet mushroom growing, education and supplies.
Food has always been an important part of my life. Growing up I gleaned how to cook from my grandmother, mom, aunt, and sister. In our family, heavy comfort food was a specialty and so that is what I first learned how to cook. I then grew up and had my first child and came to understand the effects of this type of food was having on me and my family. I have spent the past 5-6 years revamping the classic foods that I love to be replaced with healthier alternatives.
With food as a centerpiece to our lives, we began to think about growing our own food. The only problem was that we were living in an apartment without much space. Limited space pushed food cultivation to the backburner until the day when we returned from vacation and our washer had been leaking while we were gone and mushrooms were growing out of our carpet, drywall, and baseboards around the washer!
This prompted me to research mushrooms and molds to make sure we were not breathing in something toxic. I came across Mycelium Running, a book by Paul Stamets on how mushrooms can save the world. I was hooked and found out that mushrooms did not need nearly as much room as vegetables. I got to work. We grew just enough for the farmers market that first year and by the time the second year came around, we rented a house with acreage to be able to grow more and I changed jobs to be able to work from home. Our lives completely changed the moment those mushrooms popped up in our carpet and we have been on a unending mycological journey since.
Below is my absolute favorite go-to recipe when I want to satisfy my craving for Chinese food. I typically eat this with cauliflower rice or no rice at all. It is full of lots of great vegetables and I always feel energized and refreshed after eating instead of bloated and needing a nap.
Yield: 5-6 servings
Prep time 10-15 Minutes
Cook time: 10-15 Minutes
Total time: 20-30 Minutes
• 2 pounds chicken breast
• 4-8 ounces of oyster mushrooms
• 2 bell peppers, cut into long 1/2-inch slices
• 1 medium onion, cut into long 1/2-inch slices
• 1 broccoli crown
• 1/2 whole pineapple (fresh is best), cut into 1/2-inch-by-1-inch chunks
• 2 tbsp oil (I prefer coconut)
• 1/2 tbsp garlic, minced
• 8 oz tomato sauce
• 1/3 cup tamari
• 1/3 cup molasses or honey
• 2 tbsp garlic chili sauce
• 2 tsp liquid smoke
• 1 tsp garlic powder
1. Cut chicken and mushrooms into 1-inch chunks and pre-cut all vegetables and pineapple.
2. Measure out ingredients needed. Homemade sauce can be mixed together, simmered in a saucepan for 15 minutes and then set aside.
3. Preheat a skillet to medium high with the 2 tbsp of oil.
4. Put the chicken in the skillet when oil is hot and ready. Brown the chicken until done.
5. Put garlic and oyster mushrooms in for about 1 minute ahead of all the other vegetables and pineapple.
6. Let all ingredients cook down for a couple minutes and then add sauce.
7. Continue to simmer together for 5 minutes to really bring out the flavors.
8. Serve over rice or cauliflower rice.
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