Certain varieties of mushrooms are grown right here in our islands — you probably have seen them in markets or eaten them in restaurants that support locally sourced produce.

These earthy treasures are grown in small farms throughout the state in places such as Waimanalo on Oahu and Hamakua on Hawaii island.

Venture beyond your typical button mushrooms this week and try alii mushrooms — also called king oyster or royal trumpet — in these dishes from Hamakua Mushrooms. The alii mushroom is available at many local supermarkets.

HAMAKUA MUSHROOM VEGGIE HASH

• 2 tablespoons olive oil
• 4 cups frozen cubed hash brown potatoes
• 2 cups chopped fresh broccoli florets
• 1 medium-sized red bell pepper, chopped
• 1 medium-sized onion, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups sliced fresh alii mushrooms
• 8 eggs, poached (see note)

In a skillet, heat oil over medium-high. Add potatoes, broccoli, bell pepper, onion, salt and pepper. Cook 8 to 10 minutes, until potatoes start to brown, stirring occasionally.

Add mushrooms and cook 4 to 5 minutes, until tender. Spoon hash onto plates and top with poached eggs.

Note: To poach eggs, bring 1 to 3 inches of water to a boil in saucepan, with a bit of white vinegar to keep the egg whites together. Reduce heat so water is simmering gently. Break an egg into a custard cup or bowl. Gently slip egg into water; repeat with additional eggs, one at a time. Cook 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard. Using a slotted spoon, remove and drain.

Approximate nutritional analysis, per serving: 300 calories, 17 g fat, 4 g saturated fat, 370 mg cholesterol, 600 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g sugar, 16 g protein

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HAMAKUA MUSHROOM FRITTATA

• 2 medium baking potatoes
• 1 cup chopped fresh alii mushrooms
• 1/2 cup chopped broccoli florets
• 2 stalks green onion, chopped
• 1/3 cup chopped red bell pepper
• 1 garlic clove, crushed
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 3 whole eggs
• 3 egg whites
• 1/4 cup low-fat milk

Bake potatoes 1 hour in a 400-degree oven or microwave on high 7 to 10 minutes, until tender. Cut into 1/2-inch chunks.

Coat a large nonstick skillet with cooking oil spray and heat over medium-high. Add potatoes, mushrooms, broccoli, green onions, bell pepper, garlic, crushed red pepper and salt. Cook 2 to 5 minutes, stirring occasionally, until vegetables are tender and potatoes are lightly browned.

Meanwhile, in a medium-sized bowl, whisk together eggs, egg whites and milk. Reduce skillet heat to medium-low and add egg mixture. As it begins to set, push edges slightly toward the center, allowing liquid to run to sides of skillet. Reduce heat to low and cover. Cook 8 to 9 minutes, or until eggs are set, then slide frittata onto serving plate. Cut into 4 wedges and serve immediately. Serves 4.

Approximate nutritional analysis, per serving: 260 calories, 8 g fat, 1.5 g saturated fat, 140 mg cholesterol, 450 mg sodium, 36 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein

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ALII MUSHROOM SASHIMI

• 4 ounces whole alii mushrooms
• 1 teaspoon salt
• Bowl iced water
• 1 small avocado, peeled and pitted
• Half of a Japanese cucumber
• Soy sauce, wasabi and lemon wedge, for serving

Use knife to scratch off substrate (brown underside) from base of mushrooms. Add salt to a pot of water; bring to boil. Blanch mushrooms 2-3 minutes, then drain, rinse in cold water and cool down in ice bath.

Slice cooled mushrooms 1/8 inch thick. Cut avocado and cucumbers into similar size slices. Arrange avocado and cucumber in corner of plate with mushrooms in center. Serve with soy sauce, wasabi and a squeeze of lemon. Serves 2.

Approximate nutritional analysis, per serving (not including soy sauce or wasabi): 130 calories, 11 g fat, 1.5 g saturated fat, no cholesterol, greater than 1,000 mg sodium, 9 g carbohydrate, 6 g fiber, 2 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.