Another exotic mushroom variety called Pleurotus eryngii is a fleshy, gilled mild flavored mushroom.  This variety has also been called Royal Trumpet or King Oyster. A great meat substitute is the big kahuna of all mushrooms,  The “King Oyster Mushroom.” This mushroom is awesome.   It’s mostly stem and no cap and is around 6… Read more

Chef James Babian

Now Executive Chef at The Four Seasons Resort, Chef Babian  began his career in the culinary arts humbly as a teenage cook at his father’s Connecticut supper club. A Midwest native with an East Coast upbringing, he never once imagined he’d become a long-time resident of Hawaii. “For me, living and working out here in… Read more

Chef George Mavro

Born in Marseilles to an Italian mother and Greek father, who both moved to France as young children, Chef George Mavrothalassitis (or Chef Mavro, as he’s more likely to be called) is well-versed in Provençal cooking, and trained under Jean and Pierre Troisgros, Gerard Vie, and Alain Senderens. With that strong, classic French pedigree, he… Read more

Chef Alan Wong

In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well-known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly-successful career out of marrying elements of different ethnic cooking styles using the finest Island-grown ingredients…regularly including and featuring Hamakua Mushrooms. As his Asian roots combine… Read more

Braised Shortribs with Hamakua Mushroom Ragout

by Chef Thomas Lohmann, Waikoloa Beach Marriott 1 serving portion Ingredients: For Braised Short ribs 1 lb Boneless Beef Short Ribs 1 C Flour 1 t Kosher Salt 6 T Olive Extra Virgin Olive Oil ¼ t Table Grind Black Pepper 1 T. Chopped Garlic1 t Tomato Paste 4 oz Rough Chopped Carrots 4 oz… Read more

Alii Mushroom Sashimi

“Alii Mushroom Sashimi”  by Paul Masuda-Gourmet Mushrooms, Inc. 8 oz Alii Mushrooms 2 tbs. Hawaiian sea salt Wasabi Soy sauce Lemon or lime juice  Add about 2 tablespoons sea salt per 4 cups of water and bring to a boil. *Add whole mushrooms to boiling water, ( half large mushrooms lengthwise ),  and blanch 3-5… Read more

Quick and Simple

“Quick And Simple” 8 oz. mixed or single variety Hamakua Mushrooms 2 – 3 tbs. extra virgin olive oil 1 tbs. minced or quartered and smashed garlic Pinch or two of fresh chopped parsley Salt and pepper *Slice Alii Mushrooms lengthwise 1/8 – ¼ inch. thick.  Separate Pioppini and Gray Oyster by slightly trimming base… Read more

Mediterranean Mushroom Medley

“Mediterranean Mushroom Medley” 8 oz. mixed or single variety Hamakua Mushrooms 2 -3 tbs. extra virgin olive oil 1 tbs. garlic and shallot, minced ¼ tsp. each, oregano and thyme 3 tbs. fresh chopped parsley 6 sun dried tomatoes, plumped in warm water and cut in strips 1 tbs. red wine vinegar Salt and pepper… Read more