Our Crispy Mushroom Toast with Ricotta is a delightful combination of sautéed Beech mushrooms and creamy ricotta cheese, served on toasted bread. This recipe brings together the rich flavors of mushrooms with the smoothness of ricotta, creating a perfect balance of textures and tastes. Ideal for a quick snack or
Our Avocado Mushroom Toast combines the creamy richness of avocado with the savory flavor of sautéed mushrooms, topped with crunchy pine nuts. This recipe is perfect for a nutritious and delicious breakfast or brunch option. The combination of fresh ingredients creates a satisfying and flavorful dish that is both healthy
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Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.
With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.