Magnificent Meals
Baked Mushroom Mix
Treating mushrooms like meat is our general recommendation.
In this recipe, a multitude of mushrooms are baked until they just begin to crisp. Served over creamy mashed potatoes, whole wheat bread, or pasta and you will be well pleased.
In order to maintain taste and texture it is helpful to slice mushrooms thick or leave them whole.
-
ତ 1/2 lb. King Oyster Mushrooms, sliced 1/4" thick
-
ତ 1 lb. White/Yellow/Blue Oyster Mushrooms broken into bite sized clusters
-
ତ 1/2 lb. Shiitake Caps, sliced 1/4-1/2" thick
-
ତ 2 tbsps. Cold Unsalted Butter, diced
-
ତ 1/2 cup Chicken Stock or Low-sodium Broth
-
ତ 1/2 cup Extra Virgin Olive Oil
-
ତ 2 tbsps. Flat Leaf Parsley, chopped
-
ତ Freshly Ground Black Pepper
-
ତ Salt
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer.
3. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil.
4. Season with salt and pepper. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots.
5. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
Our Farm Favorite: Mushroom Fajitas
We keep saying "Mushrooms Instead of Meat" and this recipe is one of the best examples of that usage.
Leave the mushrooms whole or sliced thick and sauté them until they just begin to caramelize.
With fresh avocado, sour cream and a habanero or scotch bonnet pepper, you might not ever be satisfied with traditional fajitas again.
We believe that in time this item will be on menus around the world.
·ତ 1 tbsp. Olive Oil
·ତ 4 cups (1/2" thick) sliced Gourmet Mushrooms
·ତ 1 cup vertically sliced Red Onion
·ତ 1 cup (1/4" thick) Green Bell Pepper strips
·ତ 2 Garlic Cloves, minced
·ତ 3 tbsps. chopped Fresh Cilantro
·ତ 1 tbsp. Fresh Lime Juice
·ତ 1 tsp. Salt
·ତ 1/4 tsp. Freshly Ground Black Pepper
·ତ 1 Serrano Chili Pepper, minced
·ତ 12 (6") Flour Tortillas
·ତ 1 cup (4 ounces) Crumbled Queso Fresco
·ତ 3/4 cup Salsa Verde
1. Heat oil in a large stainless or iron skillet over medium-high heat.
2. Add mushrooms, sauté for 5 minutes or until almost browned.
3. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently.
4. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and Serrano chili Pepper.
5. Warm tortillas according to package directions.
6. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.
7. Serve with rice and avocado slices.
The Shroom Showdown
In this recipe it's a mushroom showdown. There's nowhere to hide when it's every Shroom for itself!
You'll get to taste and experience the unique taste and texture of each succulent Shroom.
Play with how you season and separate your mushrooms. The way you slice, chop or break each one plays a major role in this culinary encounter.
-
ତ 1/2 lb. Shiitake Mushrooms
-
ତ 1/2 lb. White Oyster Mushrooms
-
ତ 1/2 lb. Yellow Oyster Mushrooms
-
ତ 2 King Oyster Mushrooms
-
ତ 1/4 lb. Lion's Mane Mushrooms
-
ତ 2 Shallots (thinly sliced)
-
ତ 1/4 cup Coconut Oil
-
ତ 1 tbsp. Butter
-
ତ 2 Cloves Clove Garlic (minced)
-
ତ 2 tbsps. Chopped Parsley
-
ତ Sea Salt
-
ତ Pepper
1. Place a medium to large cast-iron skillet in oven and preheat to 500 degrees. Give it a good thirty minutes to get nice and hot!
2. Prepare the mushrooms. With a damp towel, wipe off any dirt, trim stems of debris with a paring knife. If you must rinse them, do so gently and pat dry. Shiitake stems should be removed about 1/2" down from the base of the cap. These stems can be saved to make a nutritious broth.
3. Cut each mushroom according to its growth pattern or to your texture preference. Some people like to slice lion's mane into pancake shapes, while others prefer to break the mushroom apart in the natural chunks that it forms. Shiitake can be sliced thick and thin, or pulled apart from the edge of the cap to make triangle shapes that crisp up with a juicy center. Oysters are often best left in clusters of several small mushrooms so as to maintain texture after cooking. King oyster are akin to sea scallops when sliced thick through the stem. Sliced long ways they make succulent mushroom "noodles".
4. Toss the mushrooms in coconut oil.
5. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the mushrooms so that all side of your tasty mushrooms get a good sear. Cook for an additional five minutes.
6. Remove the pan and add the shallots, butter, and toss. Return to the oven for another five minutes.
Butter Poached Mushroom Perfection
This recipe highlights the creaminess that mushrooms can acquire and their characteristic "Uumami" succulence that makes them much like meat.
Each mouth-watering bite will confirm why in many traditions mushrooms have been reserved for the elite or considered a 'food of the gods' If you even venture into wild mushrooming, morels, chanterelles and especially the Caesar's mushroom fit very well into this recipe.
NEVER EAT ANY WILD MUSHROOM UNLESS YOU ARE 100% SURE OF ITS IDENTITY!
·ତ 1/4 lb. Lions Mane Mushrooms, cut into 1/4" slices
·ତ 1/2 lb. Sliced Shiitake Mushrooms
·ତ 1/2 lb. Maitake/Hen of the Woods Mushrooms, pulled into 1/4" strips
·ତ 3/4 cup Clarified Butter
·ତ 1/2 cup Dry White Wine
·ତ 1/2 cup Chicken Stock
·ତ 1 Large Clove Garlic, coarsely chopped
·ତ 1/4 tsp. Kosher Salt
·ତ 1/4 tsp. Black Pepper
·ତ 1 tsp. Fresh Parsley, finely minced
1. Place all of the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160 f over med-low to low heat.
2. Add the mushroom and allow to poach for 30 minutes. Add the parsley and poach another five minutes.
3. Serve over grilled fish, steaks or chicken.