The Best Gourmet Mushrooms on Siesta Key come from The Mushroom Guy, Bill Nelms. Are you looking for an engaging guide through the world of fungi? Then you need to talk with Bill Nelms aka The Mushroom Guy.
Bill sells a variety of gourmet mushrooms, maitake to shiitake, crimini to Portobello, oyster to lobster mushrooms, and morels to chantelles.
Bill brings to the job his experience as a chef in the Philadelphia area, where he once made pasteries for the world-renowned Le Bec Fin Restaurant. He also has worked as a chef in Martha’s Vineyard as well as Fort Meyers Beach, Florida.
When his brother married into a family that had a mushroom company, they ask Bill about selling mushrooms in the Sarasota area. That opportunity turned Nelms into a fungi whiz. “I researched and found out how good these mushrooms are,” he says.
And by good, Nelms means from a gourmet standpoint as well as nutritional and medicinal value. First, some of the mushrooms offer tastes you wouldn’t expect, such as the lobster taste of the lobster mushroom and the steak like taste of the maitake (also known as Hen of the Woods)
Then there are the health benefits. The maitake is used by some to treat cancer, as is the chaga mushroom tea he sells. “Chaga tea is one of our best sellers,” Nelms says. People report that the tea has helped them sleep better, given them more energy, and aided with digestive issues.
The majority of the mushrooms Nelms sells are grown indoors at a facility in Fort Pierce, Florida. However, Nelms also carries morels, which are foraged in the wild, as well as lobster mushrooms, which are shipped overnight from the state of Washington. The lobster mushroom variety sells out quickly at the markets, Nelms explains.The cremini is popular as well.
Some people resist eating mushrooms because they know only the bland white variety from supermarkets. However, those mushrooms are usually wrapped in plastic, killing their taste. Nelms explains. It is better to get them fresh and uncovered.
It is also important to know how to cook them. Nelms favors roasted mushrooms, evenly cut and with just a little olive oil and balsamic vinegar, for 20 minutes in a 375 degree F oven. He also conjures up mouth watering images of mushroom bisque soup, Portobello mushrooms, stuffed with crab imperial, topped with raspberry jam and horseradish. He encourages customers to cook their mushrooms to get full nutritional benefits.
5104 Ocean Blvd, in the Village of Siesta Key, Florida every Sunday from 9:00 am to 1:00 pm. You may also check his website for addition information: www.TheMushroomGuy.com