The Future is Fungal
And we’re embracing all its fungi glory here at the Saucery. Mushrooms are unique in that they’re neither plant nor animal – they have a kingdom all of their own: The Kingdom of Fungi.
I did not know this for the longest time. I used to hate mushrooms (of any kind) as a kid and then at some point in my 30’s I became more curious and started eating them whenever and wherever.
I dived into researching the fungi kingdom further in general and discovered a whole planet of shrooms that’s growing out there (and underneath: hello truffles!). It’s pretty incredible stuff and even more incredible that it’s not just foraged and farmed for food alone but for a whole plethora of stuff.
Beneficial stuff even like cleaner and more sustainable shipping materials, leather substitute for fashion, medicine to help relieve pain during chemo, and just overall relaxation. I mean the list goes on and on.
Look, we’re just a humble Saucery cooking up tomato sauces and condiments but including mushrooms was no accident. We’re determined to use more mushrooms in more of our products in the near future because they’re beneficial, sustainable, great-tasting and good for our minds and bodies as well as the environment. It just makes sense.
Mushroom Ragù
We use four kinds of mushrooms: oyster, shiitake, porcini, and portobello all paired with overly ripe ugly tomatoes creating a delicious ragu-ish flavor that can only be achieved in small batches. Mix with pasta, cook up a chicken marsala, or make a delicious soup.
Seaweed Marinara
-Seasonal- We’ve sourced sustainable, fresh local kelp from Maine and combined it with enoki mushrooms and miso, turning this into a deliciously unique, savory, and very healthy sauce. Great for dipping calamari or shrimp, mix with linguine and clams or bake with cod.
Our Mushroom Ragù uses four kinds of shrooms (oyster, shiitake, porcini, and portobello), but we also use enoki mushrooms in our Seaweed Marinara. Have you tried these unique sauces yet?
Fungi have been revered for thousands of years in East Asia. In the USA, however, it’s been neglected for far too long but that story’s changing, thankfully!
