PITTSBURGH — As an agricultural state, Pennsylvania is known for the many fresh fruits and vegetables that grace our dinner tables each night.

Farming pumps about $132.5 billion into the state economy each year, supporting nearly 600,000 jobs across the commonwealth, according to the Department of Agriculture, which recently hosted its annual extravaganza of all things farming — the 110th Pennsylvania Farm Show in Harrisburg.

One cash crop that might run under the radar is grown not under the sun but indoors, providing consistent, year-round harvests: mushrooms.

Pennsylvania accounts for 60-70% of mushroom production in the U.S. A majority are grown in the eastern half of the state in Kennett Square, which calls itself the Mushroom Capital of the World. All told, farms across the state bring in $1.3 billion annually and provide more than 9,300 jobs, according to a sign displayed at the farm show.

Not everyone is a fungi fan, of course. For some, it's a textural thing (mushrooms can be slimy or rubbery) while others simply don't like their earthy flavor (or smell!) or the fact they're grown on decaying matter.

But here's a few reasons you might want to partake.

Rich in antioxidants, B vitamins and fiber, mushrooms are also low in calories, salt and fat, so they have a positive impact on heart health. Whole or sliced, brown, white or specialty, they also are an all-purpose ingredient, used not just in lunch and dinner (soups, stews, stir-fries, casseroles) but also breakfast (omelets and on toast). You can even turn them into snacks or hors d'oeuvres.

This recipe shows the humble white button mushroom's versatility in a savory sauce thickened with heavy cream and flavored with garlic and shallots and tossed with chicken meatballs.

The entire dish comes together in about a half hour, not counting the 10 minutes the meatballs chill in the fridge, and can be served with whatever carb your family likes best — noodles, rice or even mashed potatoes. They're also tasty on their own, without any supporting players. (Just make them small and use a toothpick.)

When buying, look for mushrooms that are firm and consistent in coloring. Unless they're dried, bulk mushrooms should be used within just a few days of purchasing, stored in a brown paper bag.

If you can't bear the thought of not washing them (some are packaged clean), quickly rinse them with cold water and use a salad spinner or cloth to dry them quickly. Or, wipe them with a damp paper towel.

I fried the meatballs in olive oil, but you also could roast them in a hot oven to cut down on fat and calories.

Chicken Meatballs in Mushroom Sauce

PG tested

I used ground white meat chicken and white button mushrooms. If the mushrooms are not packaged clean, be sure to remove any dirt with a damp paper towel.

To cut down on fat, bake the meatballs in a 375-degree oven for about 20 minutes instead of frying them.

I love the taste of fresh rosemary, but some people don't like it. If you're not a fan, simply leave it out of the sauce.

For meatballs

1 pound ground chicken

1/2 cup panko or regular breadcrumbs

1/3 cup whole milk

1 large egg, beaten

1/3 cup grated Parmesan

2 tablespoons chopped fresh parsley

1 tablespoon extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon kosher salt

Extra-virgin olive oil, for frying

For sauce

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

1 large shallot, peeled and chopped (about 1/4 cup)

1 cup mushrooms, finely chopped

2 tablespoons flour or cornstarch

1 1/2 cups chicken broth or stock

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh parsley

Pinch of smoked paprika

Salt and pepper, to taste

1/2 cup heavy or light cream

Make meatballs: In large bowl, stir together ground chicken, breadcrumbs, milk, beaten egg, Parmesan cheese, parsley, olive oil, spices and salt. Mix with your hands or a rubber spatula until well combined.

Using a spoon or small ice cream scoop, roll into 24 meatballs. Place on a baking sheet, place in refrigerator and allow meatballs to chill for 20 minutes to help them firm up.

When ready to cook, heat 1/4 inch of olive oil in a large saute pan over medium-high heat. Place meatballs in the hot oil in a single layer; don't overcrowd the pan. You may need to cook in batches.

Cook for about 3-5 minutes per side, turning them regularly to get an even brown crust on all sides.

Remove to a paper towel-lined plate to drain and set aside while you make the sauce.

Heat 2 tablespoons butter and 1 tablespoon olive oil in the same pan. When sizzling, add minced garlic and chopped shallot. Cook until the shallots soften and turn translucent. Add chopped mushrooms and cook for another 4-5 minutes.

Whisk in flour or cornstarch and cook for 1 more minute to get rid of the raw flour flavor. Slowly add chicken broth or stock, whisking continuously until the sauce thickens.

Stir in rosemary, parsley and a pinch of paprika, then season to taste with salt and pepper. Gently fold in meatballs. If the sauce is too thick, add a little more stock or water.

Simmer meatballs for 10 minutes, gently stirring every so often. Stir in heavy cream, toss to make sure it's well combined and turn off the heat.

Serve hot on top of noodles, rice or mashed potatoes.

Serves 4-6.

— Gretchen McKay, Post-Gazette

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