Matsutake Mushroom Stir-Fry with Black Rice
Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.
Ingredients:
1 cup Venere black rice
1 pint Matsutake mushrooms, cleaned and sliced into quarters
1 bunch green onion, diced, with white and green parts separated
2-4 tablespoons shallot oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 cups F&L chicken stock
Sea salt and fresh ground pepper
Pickled or soft-boiled quail eggs (see recipe and method)
Toasted black sesame seeds
Method:
1. Pour shallot oil into a large, hot sauté pan on high heat. Add mushrooms to pan and cook for 2-3 minutes until softened and beginning to brown. Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
2. Carefully spoon rice evenly over your layer of vegetables Pour chicken stock into pan. Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutes or until rice is completely cooked and all stock has been absorbed by the rice. (Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.)
3. Add the remaining green onion (diced green stalks) and mix well. Top each serving with your choice of pickled, or soft-boiled quail egg and a generous sprinkling of toasted black sesame seeds. If desired, drizzle lightly with Wei Kitchen shallot oil.
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Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.
Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
1 pound stir-fry beef, thinly-sliced
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as a mix of Cremini and Shiitake, washed and sliced if very large
1 bunch broccolini, trimmed of any tough ends
1 bunch Senposai greens
1 Lotus root, peeled, trimmed of root ends and thinly-sliced into rounds
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced
Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce until combined.
2. Put the beef slices in a plastic baggie or bowl. Pour ¼ cup of the garlic-ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic-ginger sauce in the fridge as well.
3. In a large skillet over medium high heat, add 1 tablespoon of the sesame or vegetable oil and the pork. Cook for 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.
4. In the same skillet add the other tablespoon of oil and add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the pork and remaining garlic-ginger sauce. Cook for an additional 3 to 4 minutes. Serve with scallions and sesame seeds on top, if 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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Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
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 sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
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Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 cup Cremini mushrooms, washed, dried and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste
Lemon
Grilled Vegetable Medley (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley and season to taste with pepper, and serve each portion topped with a hearty helping of Grilled Vegetable Medley, a drizzle of olive oil and a squeeze of lemon .
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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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Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.
2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.
3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.
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Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil
Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.
2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.
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Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, yet delicate and fresh.
Ingredients:
1 pound Oyster mushrooms, cleaned and cut into evenly sized pieces
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, peeled and smashed
Sea salt and fresh ground pepper, to taste
Method:
1. Place butter and olive oil in a heavy skillet set over medium-high heat. When the butter is melted, add the mushrooms to the skillet in one single layer.
2. Cook the mushrooms for 2 minutes, or until golden. Flip over the mushrooms and add the smashed garlic to the skillet. Reduce heat to medium-low; season with salt and pepper and continue to cook the mushrooms until they start to brown, spooning the butter over the mushrooms as they cook.
3. Remove from heat. Add more salt and pepper, as needed, and serve.
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Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter
- Sea salt and black pepper to taste
Method
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
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