ONE POT ZUCCHINI MUSHROOMS PASTA

INGREDIENTS:

1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream

DIRECTIONS:

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.

MUSHROOMS CAP CHORIZO BURGER

INGREDIENTS 8 large portobello mushrooms, stems removed 1 tablespoon vegetable oil, or more as needed salt and ground black pepper to taste 1 pound ground

MEATY MUSHROOMS LASAGNA

Serves 8 to 12 INGREDIENTS Cooking spray 12 dried whole-wheat lasagna noodles (about 10 ounces) 1 pound lean ground beef 1 large sweet or yellow onion, diced

GARLIC MUSHROOMS

3 tablespoons unsalted butter 1 pound white button mushrooms (about 20), stems trimmed but not removed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced

Our Mission

To anticipate the market needs, produce high quality produce and deliver fresh and healthy produce while exceeding our clients’ expectations by being consistent, maintaining ourquality standards and having a wide product range.

Our Vision

To offer Kenya a wide variety of the highest quality Mushroom products. To be at the forefront of technological advances in Kenya.