Recipes

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Mushrooms, with their firm texture, make a great alternative to meat. The amino acids that they contain give them a nice savory umami flavor. Many of the gourmet mushrooms we grow are versatile and can be used in place of the specific mushrooms in these recipes. We've tried all of these recipes, and the pictures are from customers who have enjoyed them as well!

Sauteed Oyster Mushrooms

A simple way to bring out the gentle flavors of the gourmet mushroom!

1 tablespoon vegetable oil

1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed

2 teaspoons cider vinegar

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, & transfer to a plate to cool. Serve at room temperature. Enjoy!

Pan Fried Chestnut Mushrooms

A simple, delicious way to prepare mushrooms or almost any fungi

2 tablespoons olive oil
12 ounces chestnut mushrooms cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme
2 tablespoons grass-fed butter or ghee
sea salt and black pepper to taste

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 6 minutes. Add garlic and herbs and sauté until thoroughly cooked. Season with salt, & transfer to a plate to cool. Serve at room temperature. Enjoy!

Shiitake Mushrooms on Toast

One of the simplest yet best ways to enjoy your mushrooms with carbs!

200g mushrooms
A couple slices of good bread
Butter and/or Olive oil
Salt & pepper
Parmesan Cheese

Slice your mushrooms to whatever size you want or just pull them apart into chunks in your hands. Heat a frying pan up to get it hot, drop a good knob of butter in and a tablespoon of olive oil and add the mushrooms. Season with salt and pepper and stir frequently for 5 – 10 minutes. Get your bread toasted and buttered and when the mushrooms are golden around the edges, slide them out of the pan and on to the toast on your plate. We added a sprinkle of gruyere cheese and naan bread. Enjoy!

Get Fancy! Mushroom Stroganoff

A delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread, but can be added to tagliatelle to turn it into a pretty special creamy mushroom pasta too. Ingredients (for 2)

2 tbsp Olive Oil and 1 tbsp Butter
1 Onion
2 Cloves Garlic~200g Mushrooms
100g Mushrooms
1 tbsp Paprika
1 tbsp Flour
Glass of White Wine
300ml Vegetable Stock
4 tbsp Creme Fraiche
Juice of Half a Lemon

Heat the oil and butter in a wide saucepan and fry the onion and garlic gently for 7 minutes until soft and translucent. Chop both types of mushrooms into decent sized chunks and add to the pan, turning the heat up to medium-high. After about 5 mins, when they begin to colour, add the Paprika and stir well, then add the flour and stir to coat the mushrooms. Add the wine and stir well, deglazing the pan as you go to get all the flavours mixed in. Allow to boil for a minute or two, then add the stock and boil down for around 5 minutes until it begins to thicken. Spoon in the double cream, mix well, allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta. Enjoy!

Chinese Mushroom Stir Fry

200g Mushrooms (like Shiitake, Chestnuts)
150g egg noodles
3 tablespoons toasted sesame oil
A clove or two of garlic, crushed or chopped
1 teaspoon freshly grated ginger
300g Veg

(Cabbage, Broccoli, Green Beans, etc)

4 tablespoons soy sauce
4 tablespoons water
Bean sprouts & sesame seeds(optional)
Slice of lemon

Slice up your mushrooms and veg in advance. Cook the noodles for the length of time instructed on the packet (usually around 4 mins). Drain and put to one side in a bowl of cold water. Heat a wok or large pan on a high heat until it begins to smoke then add the toasted sesame oil. When hot, add your garlic & ginger and stir continuously for 30 seconds before throwing in the mushrooms and continuing to stir-fry. After around 3-4 minutes your mushrooms should be starting to brown so add the veg and continue to stir fry for another 4-5 minutes until cooked through but still a little crunchy. Next, mix the soy sauce and water in a cup and add it to the wok, followed by the noodles, bean sprouts and sesame seeds. Stir quickly before the liquid all evaporates and after 1 minute or so take it off the heat and squeeze the lemon in. Enjoy!

Thai Mushroom Soup: a simple and rewarding soup

200g fresh mushrooms (shiitake are a great choice!)
2-3 fresh chilies cut and smashed (use less if preferred)
3 kaffir lime leaves
2 stalks lemongrass cut into 5cms bits and smashed
2 cups water or vegetable stock
1 cup coconut milk
200g spinach or spring greens
3 tablespoons lime juice
3 tablespoons light soy sauce
handful of fresh coriander

Cut the mushrooms into smallish chunks. Bring the water/stock to the boil and add the lime leaves and crushed lemongrass. Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens. Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander. Serve the fragrant steaming broth into deep bowls and enjoy. If you like your soup a bit thicker or more filling, you could add noodles toward the last 5 minutes of cooking. Enjoy!

Roasted Mushroom Salad with Shallots

4 thick slices day old bread
1 clove garlic, smashed and peeled
3 tablespoons olive oil, plus a bit more
8 oz. shiitake mushrooms
8 oz. piopino mushrooms
8 oz. oyster mushrooms
1 shallot, sliced
2″ strip of lemon zest, plus remaining zest grated
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1 bunch frisee, washed and dried
1/2 cup flat leaf parsley, rough chopped
salt and pepper to taste

Preheat the oven to 400 degrees. Rub bread with the clove of garlic, and cut into rough 1 1/2″ cubes. Spread out on a baking sheet, drizzle on a bit of olive oil and sprinkle on some salt and a few twists of pepper. Toast in the oven for 10 minutes. Shake pan and toast for another 5 minutes. Edges should be a light golden brown, but the centers should be soft. Remove from oven and set aside.

Meanwhile prepare the mushrooms and shallots. Cut the shiitake and crimini into thick slices, and cut the oyster mushrooms into broad strips. Place in a bowl (this can be the same bowl you use to serve the salad), drizzle on 2 teaspoons olive oil and all but 1 teaspoon grated lemon zest, and turn to coat. Sprinkle on 1/2 teaspoon salt and fresh ground pepper.

Turn oven heat up to 425 degrees. Split the mushrooms and shallot between two baking sheets. Bake for 15 minutes, shaking halfway through, until mushrooms have released juices and started to crisp a bit on the edges.

To make the vinaigrette, combine lemon juice, vinegar, mustard, zest & salt. Whisk in the olive oil.

Place the frisee and parsley in a large salad bowl. drizzle on a few tablespoons salad dressing, and turn leaves to coat. Next, toss in the breadcrumbs, mushrooms, and shallots. Toss with a bit more dressing. Check salt and pepper levels. Slice reserved lemon zest into several strips, twist, and add as a garnish. Enjoy!

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Slow Cooker Mushroom Risotto

4 tablespoons butter
8 oz. mushrooms, thinly sliced
1 shallot/ 1/4 yellow onion, diced
1 teaspoon garlic, minced
1 3/4 cups Arborio rice
4 cups chicken broth
Salt and pepper to taste
1 cup peas
1/4 cup Parmesan cheese

Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated. Add in rice, stirring to coat for 2 minutes.

Spray the slow cooker with cooking spray and add rice mixture. Pour in broth and season with salt and pepper to taste. Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed. Once it’s cooked, stir in peas and Parmesan cheese and mix well. Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated. Add in rice, stirring to coat for 2 minutes.

Grilled Mushrooms on Skewers— Use a sturdy fungi like Trumpets

4 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ tablespoons soy sauce
36 mushrooms with 2 inch caps and stems trimmed
2 teaspoons fresh thyme leaves, chopped
Kosher salt

Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften for about 2 minutes. Stir in the soy sauce. Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, adding vegetables in between if desired. Grill, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms. Enjoy!

recipes

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