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3/21/2021 0 Comments

Mushroom Tacos

Picture
Ready in 20 minutes with a little prep ahead of time!
Ingredients
  • Mushrooms, shredded (¼ lb makes about 3 tacos)
  • Holly Jolly Jams Garlic Pepper Jelly
  • Olive Oil
  • Salt to taste
  • 1 Red Onion, thinly sliced
  • ½ cup Apple Cider Vinegar
  • 1 T sugar
  • 1 ½ t salt
  • Cilantro
  • ​Taco Shells
Preparation
  1. Pickled onions. Whisk vinegar, sugar, salt and 1 cup water together.
  2. Place sliced onion in a bowl or jar.
  3. Pour liquid ingredients over onion and let sit at room temperature for an hour, or make ahead of time and refrigerate.
  4. Mushrooms. Shred mushrooms into thin strips
  5. Sautee mushrooms in pan with a little water until mushrooms release their water, then add oil and continue cooking until mushrooms get a little crispy and browned on edges.
  6. Take off heat and add 1-2 t  of jam per ¼ pound mushrooms
  7. Add salt to taste.
  8. Prepare taco shells as desired. We use a cast iron skillet on high heat to lightly brown them on both sides.
  9. Layer mushrooms and onions on shells and garnish with cilantro or any other toppings.​​
Tips
Make the pickled onions ahead of time. Thinly sliced carrots, pineapple or mango could also be added.
Feel free to add some other herbs to the onions.
Other garnish ideas:
Cilantro avocado mayo or sour cream
Avocado
Cotija cheese
Fresh squeezed lime

​
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3/13/2021 0 Comments

Shepherd's Pie

This is a great recipe to celebrate St. Patrick's Day , but don't limit yourself to eating this once a year!
​
Ingredients
  • 2.5-3 pounds russet potatoes
  • 12-16oz. Mushrooms, chopped
  • 1 lb ground meat of choice (optional)
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 5 T Butter Me Up Garlic Basil butter
  • 1 small can tomato paste
  • ½ cup red wine
  • 2 cups broth/soup base
  • 1 t thyme
  • 1t rosemary
  • 1t basil
  • 2T Worcestershire (optional)
  • 2T balsamic vinegar
  • ½ cup peas (or more)​
  • Milk
  • Salt and pepper
Picture
Ready in 45 minutes
Serves 8 people
Preparation
  1. Boil potatoes in water, until tender, as you would for typical mashed potatoes. We left the skin on. You can peel them if you prefer.
  2. Chop mushrooms by hand or in food processor for smaller, “ground meat” style pieces. Sautee with 2T broth for 3 minutes, then add 1T of the butter.
  3. Add meat, if doing so and begin browning.
  4. When meat is done, or almost done if you’re impatient like me, add chopped onions and carrots. Sautee until slightly tender.
  5. Sprinkle in herbs and peas, stir.
  6. Add broth and wine, bring to a simmer for a few minutes.
  7. Stir in tomato paste, Worcestershire and balsamic vinegar. Let this sit off heat while you prepare potatoes. We left ours pretty wet, like a stew. 
  8. Preheat oven to 400F
  9. Potatoes. Strain the cooked potatoes and mash them up with remaining 3-4 T butter and milk. We used about ½ cup for a drier version. A wetter version will be easier to spread. Add salt and pepper to taste.
  10. Pour mushroom mixture into a 9x13 inch casserole dish/lasagna pan.
  11. Spread mashed potatoes on top.
  12. Bake uncovered for about 20 minutes. Or until top of potatoes start to brown and bottom stew is bubbly. Let cool a few minutes before serving.
  13. Garnish with fresh Parsley if desired.
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    Author

    We're a couple of mushroom fans. We grow mushrooms. We cook mushrooms. We create mushroom snacks. We forage mushrooms. We sell mushrooms to chefs. We sell mushrooms to the public. We study mushrooms. Amateur mycologists. 
    We also love growing other foods and have chickens for eggs.

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Smiling Earth Farm
209 Norwood Ave
​Long Branch, NJ 07740
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