Mushrooms are delicious and easy to cook! Here are three recipes, ranging from a five minute sauté to a forty minute mushroom medley, tested and approved by our farmers and their families. Scroll down to check out our spice mixes.
Sautéed Mushrooms and Thyme
Heat your pan to medium heat with a generous amount of olive oil. When heated, place your mushrooms in the pan with a generous amount of space between them. This prevents them from getting soggy. Let them cook, undisturbed, for until golden brown on the bottom. Add a few sprigs of thyme, salt, pepper, and more oil, and then flip the mushrooms to allow the other side to brown. If you'd like, add butter at this point, spooning the butter atop the mushrooms after it starts to bubble. This will guarantee crispiness. Would work great with any of our spice mixes!
Mushroom & Kale Stew
Add 1 cup hydrated beans, 1 cup barley, and 3 cups water to a pot. Bring to a boil and add a generous amount of salt. More than you think you need. Bring down a a simmer, covered until the beans and barley are cooked. In the meantime, heat olive oil in a skillet on medium heat. Sauté mushrooms following the same steps as above, adding shredded kale and diced garlic when you would have added thyme. Set cooked aside. When nearly ready to serve, add 2 tbsp of red wine vinegar to the barley and bean mixture. Fold in the mushrooms and kale. Add red chili pepper if interested in some spice. Would work great with our Italian spice mix added to the mushroom sauté.
Mix 1 cup of all purpose flour with 1/4 cup water. Set aside for 5 minutes. Add 1 tsp vegetable oil and knead the dough into a ball. Set aside for 1 hour. In the meantime, dice mushrooms, 1 cup scallions, 3 tbsp chives, and 1 1'' piece of ginger. Mix in a bowl with sesame oil (or canola oil), soy sauce, chili flakes, and Chinese five spice seasoning. Flour a work surface and rolling pin. With your hands, roll the dough ball into a long cylinder and divide into 12 equal cylinders. Place the cylinders cut side down on the floured surface and press into a disk with your thump. Roll the disk into a thin, flat circle. Stack the circles with cornstarch between the layers. When ready to wrap, place the circle in your palm. Add 2/3 tbsp of filling to the center. Starting on the left side, fold the bottom edge of the dough across the filling to the other side, pinching to close. Make a series of folds along the edge until you reach the right side. Place a small amount of canola oil in a pan on medium-low heat. Place the dumplings in the pan without crowding. Cover and cook until browned. Serve with a dipping sauce: a mix of soy sauce, rice vinegar, and scallions. Would work great with our East Asian spice mix added to the filling or the dipping sauce.