Know Your Farmer: Meet Shahane, owner of Carolina Mushroom Farm

By Anonymous -


Shahane Taylor is a former Marine who takes his mushroom growing very seriously as one of the owners of Carolina Mushroom Farm. Shahane specializes in the cultivation of fresh Portabella, Baby Bella, Oyster and Shiitake mushrooms.

Founded in 2016 and located in the heart of Willow Springs, Carolina Mushroom has made our members very happy with their tasty mushrooms! Shahane decided to incorporate unused parts of a family farm into his mushroom growing business. He saw a great need for more mushroom farms in our state.

He and his business partner updated several unused buildings on the farm to start growing mushrooms. They added HVAC, lighting as well as many other modern upgrades. Contrary to popular belief several varietals of mushrooms (oysters and shiitakes) actually need a large amount of light to grow.

 A single Portabella mushroom can contain more potassium than a banana. Mushrooms are made up of around 90% water. The mushroom is used in many cuisines throughout the world and it is known as the "meat" of the vegetable world. Mushrooms contain more protein than most vegetables. Mushrooms are one of the richest, natural sources of selenium, an essential mineral which strengthens the immune system and may help reduce the risk of cancer and other chronic illnesses.
The stem of a mushroom is a good source of flavor and nutrients so there is no need to remove it. On the occasions that you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces. Mushrooms are best stored unwashed in brown paper bags in the refrigerator, preferably on the lowest shelf. Or you can use a cloth bag or clean tea towel to wrap them. 
RECIPE FROM SHAHANE:

 Mushroom Frenzy 

8 oz of Carolina Mushroom Farm Mushrooms
1 tsp rosemary
1 tsp thyme
1 clove garlic
1 small shallot, about 1/4 cup minced
1 tsp lemon juice
1 tbs olive oil or coconut oil
1 tsp salt
1/2 tsp pepper

Start by washing and cleaning the mushrooms. Cut them into large bite sized pieces and set them aside. Finely mince the rosemary, thyme, garlic, and shallots, mixing them together with the lemon juice, olive oil, salt, and pepper. Let the mixture sit for 15 to 20 minutes and allow the flavors to soak into the mushrooms. 

Place a large oiled grill pan or basket on a medium to medium-high grill for five to ten minutes before adding the mushrooms, warming up the pan helps sear the mushrooms. 

Add the mushrooms spreading them out into a single layer, if possible. Grill for 10 to 15 minutes stirring occasionally. The mushrooms are done when they are cooked all the way through. (Shahane likes them crispy!) Serve on their own or as a complimentary garnish to any dish.

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