Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.
Ingredients:
1 pound fresh pasta, such as this week’s pappardelle
1 pound Italian sausage
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 6-7 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, in a large skillet, cook the Italian sausage until browned and no longer pink on the inside, breaking up into bite-sized chunks with the back of a spoon. Add in the pasta noodles, and the toss in the remaining tablespoon each of the butter and olive oil, then the duxelles and fresh parsley. Garnish with grated Parmesan cheese, if desired.
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Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Ingredients:
1 pound pasta
4 duck eggs
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, heat additional 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
3. Toss pasta with remaining tablespoon of butter, duxelles and fresh parsley. Pile pasta into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.
Ingredients:
For squash:
2 Acorn squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
1 pound Lagana Foods’ campanelle pasta
Farm & Larder duxelles
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
3. Add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. Drain pasta.
5. Combine pasta in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add squash and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Bucatini with Delicata Squash, Spinach & Duxelles
This lovely combination of earthy mushrooms and fresh produce is both hearty and healthful!
Ingredients:
For squash:
1 Delicata squash
2 tablespoons butter, melted
2 teaspoons honey
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Grana-style cheese
½ bunch spinach greens, washed, patted dry and roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder duxelles
4 tablespoons mixed fresh herbs, such as Italian parsley and thyme
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Remove the squash from the oven and turn them with tongs. Brush each piece with the remaining honey-butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the spinach to blanch. Drain.
4. Combine the pasta and spinach in a large serving bowl with half & half and Grana, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Grana cheese.
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Fresh Spinach Lasagna with Béchamel & Duxelles
This light and lovely vegetarian entrée is packed with spring favorites!
Ingredients:
6 cups milk
1 cup butter
1 cup flour
¼ cup olive oil
2 cloves garlic, minced
2 cups yellow onion, chopped
1 bunch spinach, thoroughly washed and dried
F&L duxelles
¾ cup fresh parsley, chopped
1 pound ricotta cheese
2 eggs
2 cups grated Grana-style cheese
2 cups grated mozzarella cheese
1 package lasagna noodles, cooked very al dente and drained
Sea salt and fresh ground pepper
Method:
1. For the sauce: Heat the milk in a small saucepan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir vigorously until the sauce thickens. Season to taste with salt and pepper and set aside.
2. For the lasagna: Preheat oven to 350°. Heat the oil in a sauté pan over medium-high heat, then add the garlic and onions and sauté until the onions are translucent. Add the spinach, duxelles and ½ cup of the parsley and cook until well-combined, pressing any excess moisture out of the spinach greens as you go. Set this mixture aside.
3. In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and â…” cup of the Grana-style cheese.
4. Oil a large baking pan. First, layer 1½ to 2 cups of the béchamel, followed by a layer of noodles, then half of the spinach mixture and all the mozzarella cheese. Next, add another 1½ to 2 cups of the béchamel, another layer of noodles, all of the ricotta mixture, and the remaining spinach mixture. Finally, add the rest of the béchamel, the remaining noodles and sprinkle the remaining Grana-style cheese over top. Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.
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Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
½ cup combined freshly-chopped parsley, thyme and rosemary
½ cup F&L duxelles
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
2 cups baby Shiitake mushrooms, cleaned and sautéed in 1 tablespoon butter
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo and herbs, and cook for about a minute, stirring constantly. Add in broth and then season with salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the duxelles and Grana-style cheese.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish each serving with a helping of the sautéed baby Shiitake mushrooms. Serve with additional grated Grana-style cheese as desired.
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Mushroom Risotto with Roasted Squash
Mixed with our own duxelles and sautéed mushrooms, then topped with roasted squash, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
1 cup duxelles
¼ cup grated Grana cheese
2 cups cubed and roasted Black Futsu squash
1 cup Hedgehog mushrooms, sautéed in butter
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the duxelles and grated Grana until melted. Season with salt and pepper to taste. Add generous helpings of the roasted squash and sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
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Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!
Ingredients:
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms, such as Shiitake, white button and this week’s Chanterelle, stem ends trimmed and then finely chopped
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms and a ¼ teaspoon salt, and then cook, stirring, until mushrooms have softened and released their liquid, about 7-8 minutes.
2. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, and then additional salt and pepper, to taste. Let cool completely.
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Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups baby Shiitake mushrooms, sautéed in butter
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Add a generous helping of sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
Variation: Give this risotto a springtime twist by adding coarsely-chopped pea shoots, blanched peas and crispy pancetta as well!
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