Matt Demmon over at Little House Farm is once again offering his most-fascinating mushroom class on Sunday, April 11. Learn how to grow and get tips on preserving and cooking up your own delicious fungi, and enter a world of tasty beauty with Matt as your guide.

To whet your appetite, read my interview with Matt from last year and then check out his mouth-watering recipe!

Backyard Mushrooming
Sunday, April 11
Noon - 3 p.m.
Little House Farm
$50 for class; $70 to take home your own log
Call Matt at 734-255-2783 or e-mail to register
Hurry! Class size is limited.

Quick and Easy Mushrooms with Cream Sauce ala Little House Farm

8 ounces fresh mushrooms or 2 ounces dried mushrooms (reconstituted in water first)
1/2 of a small onion
3 tablespoons of butter
2 tablespoons of flour (can be a combination of millet, amaranth, buckwheat and/or teff for those hankering after gluten-free)
1 cup milk or half and half
Salt and pepper to taste
Pasta of your choice

Saute the mushrooms in the butter for about five minutes, and then add the onion. Continue sauteing until the onion is golden brown. Stir in the flour and continue stirring until the flour smells roasted and changes color. Add the milk or half and half while stirring constantly until it comes to a simmer and begins to thicken. Salt and pepper to taste and serve over a pasta of your choice.