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.

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.

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with a beautiful array of provisions to play around with in the kitchen—from nutty wild rice and slow-simmered chicken stock to Shiitake mushrooms and farm-fresh eggs from our heritage breed laying hens. Also featuring such seasonal favorites as carrots, fennel, radicchio, orchard apples and gorgeous Kakai squash, this lineup is rounded out by fresh multigrain bread, a crisp Rosé and garden-grown herbs—enjoy!

Here are a few recipe ideas for the week:

Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Shiitake Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is a real winner.

Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!

Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this creamy, eggy custard makes for a stunningly-simple dessert.

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