Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
1 cup Cinnamon Cap mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup sliced Cremini mushrooms
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Ingredients:
Dried wild mushrooms
Tools:
Medium saucepan
Handheld strainer
2-3 cups warm water, stock or wine
Method:
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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!
| Ingredients | |
|---|---|
| 10 | ingredient |
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.
Ingredients:
Extra-virgin olive oil
3 ounces Cinnamon Cap mushrooms, wiped clean and trimmed
1 clove of garlic, peeled and finely chopped
2 miniature sweet red peppers, seeded and sliced
4 tablespoons ricotta, drained
A few sprouts of chives, or other combination of fresh herbs, such as parsley or lovage, snipped
Sea salt and freshly ground black pepper
4 slices Italian Rustica bread
Method:
1. Set a heavy frying pan, big enough to hold all the mushrooms in one layer, over medium high heat and add a tablespoon of extra virgin olive oil. Add the garlic and shake the pan to coat the garlic and keep it from sticking, cooking until fragrant, about 1-2 minutes. Add mushrooms and peppers, salt and pepper and fry gently for a few minutes until peppers have softened and mushrooms are golden.
2. Meanwhile, drizzle the bread slices with a bit of olive oil and toast under the broiler on both sides. When toasted, divide ricotta and sautéed vegetables between the slices. Sprinkle with the snipped herbs and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 1-2 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Vegetable Scramble with Mushrooms
Wild mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup sliced wild mushrooms of your choice, such as Hedgehog, Yellowfoot or Black Trumpet
1 cup loosely-packed spinach leaves
½ cup Cipollini onion, chopped
2-3 Gold Ball turnips, scrubbed, and cut into ½ -inch pieces
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in onions and turnips and sauté until softened and tender, about 10-12 minutes. Add in sliced mushrooms and spinach and briefly sauté until spinach is wilted and mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.