Always room for 'shrooms

An abundance of local varieties of fungi offer meaty flavor and texture

By Joleen Oshiro

POSTED: 01:30 a.m. HST, Sep 05, 2012

~~<p>It can be tough to consistently find many locally grown vegetables, and part of eating sustainably means learning to work with what's available. But it sure is nice to occasionally be able to count on a product being at the farmers market or nearby supermarket.</p>
<p>Thanks to several local farms, no one in Hawaii need want for a variety of beautiful mushrooms. Small Kine Mushrooms in Waimanalo, which has been producing crimini and portabella, is taking a break. But there's no shortage of activity at Hamakua Mushrooms, where they offer kea hon-shimeji, gray cluster oyster, alii oyster, pioppini and pepeiao (aka ear fungus, wood ear or cloud ear) varieties in abundance.</p>
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It can be tough to consistently find many locally grown vegetables, and part of eating sustainably means learning to work with what's available. But it sure is nice to occasionally be able to count on a product being at the farmers market or nearby supermarket.

Thanks to several local farms, no one in Hawaii need want for a variety of beautiful mushrooms. Small Kine Mushrooms in Waimanalo, which has been producing crimini and portabella, is taking a break. But there's no shortage of activity at Hamakua Mushrooms, where they offer kea hon-shimeji, gray cluster oyster, alii oyster, pioppini and pepeiao (aka ear fungus, wood ear or cloud ear) varieties in abundance. Login for more...