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12/23/2020 0 Comments

Mushrooms and Jam?!?!

What a crazy idea! Believe me, it's delicious and a simple appetizer!
Here's the recipe:
1. Sautee about 1/2 pound of mushrooms over high heat for 5 minutes or so. I used a mix of Chestnut, Pioppino and Shiitake. I like them chopped into 1/2" pieces so they don't slide around like noodles on your chin when you bite in!
2. Add 1 clove chopped or crushed garlic and cook, stirring until fragrant, about 1 minute.
3. Lower heat and add about 2 Tablespoons jam. If you're still thinking this idea is crazy, try a savory or spicy jam like a pineapple habanero, balsamic fig, red wine, or bacon jam. I used "Sugar Plum Fairy Jam" from my friend Holly at Holly Jolly Jams. Check her out on Facebook or Instagram! This is a plum jam with rosemary, lemon juice and ginger.
My pan was still quite hot, so everything got a nice bit of caramelization!
4. Serve over toast or crackers with cheese. I used Manchego. I think any nice cheese would work here, sweet, creamy, or stinky blue.
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12/21/2020 0 Comments

Roasted Oyster Mushrooms Over Salad

We'll admit, this was our first attempt at roasting oysters. "Can you roast these?" is a question we hear a lot, and well, we don't do much roasting in the summer, but now that it's winter and the added heat in the house is welcomed, we're roasting up a storm!
Ingredients
1/2 pound oyster mushrooms shredded into 1" thick slivers
Olive Oil
Bada Bing Bada Shroom Mushroom Sprinkle
Pine Nuts
Arugula
Oil and Vinegar dressing *optional
1. Preheat oven to 375F.
Tear oyster mushrooms into slivers about 1" thick.
Place on a rimmed baking sheet. 
Drizzle or spray with olive oil.
Sprinkle some Bada Bing Bada Shroom on top.
Roast in oven for about 15 minutes. Check for water and drain off. Our mushrooms weren't wet, so we just returned them to the oven and roasted another 5 minutes.
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Sprayed with oil and sprinkled with Bada Bing Bada Shroom
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After roasting 20 minutes at 375F
2. While mushrooms are roasting, toast up pine nuts.
KEEP AN EYE ON THEM!!!
They go from not done to burnt in seconds!
We placed them in our toaster under the toast setting for 3-5 minutes. Our toaster is old and weak, so keep watch!
Shake them up periodically, since the outside nuts will toast up first.
Put them aside.
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3. While things are hopefully not burning... Prepare dressing.
We had some nice rosemary vinegar a friend made which we mixed with olive oil, a pinch of salt and a pinch of dried nettle leaf. You could use a store bought vinaigrette or make up your favorite.
4. Place greens in a bowl. We had a nice mix of arugula and spinach from our weekly CSA share. Kale, or other flavorful greens could also work, but the bite from arugula is real nice!
5. Drizzle with dressing and toss greens around.
6. Top with roasted mushrooms and pine nuts.
​7. Enjoy!
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Paul thought this was as good as having slices of steak on a salad! 
​We ate this as a side with our pizza. It's hearty enough to be a meal on it's own.
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12/19/2020 0 Comments

Manhattan "Clam" Chowder (or stew)

When I told my sister, the English major about this recipe, she got quite upset about it. At first I wasn't sure if it was the Mai Tai talking, or the"Manhattan" part of it. We're from New England, so maybe she was offended and worried that I'd strayed after being in New Jersey so long. After a bit more animated words, she explained that the issue was actually with the word "chowder". (Sounds like another never-ending debate similar to "sauce" vs "gravy", or "pork roll" vs "Taylor Ham".) She's on the side that a chowder must contain milk or cream. I can't argue. I agreed I'd call it a stew. Since it is based off of a traditional "Manhattan Clam Chowder" recipe, I didn't want to confuse people or make it sound like something else. So call it what you want. 
To further confuse the issue, I used mushrooms in place of the clams to make it a vegan recipe. 
Ingredients
2 cups Shimeji, or Beech Mushrooms, chopped into 1" pieces
3 medium Yukon Gold Potatoes, cut into cubes
1/2 green bell pepper, diced
1 carrot, diced
1/2 yellow onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 qt Spicy Mushroom Soup
1 Tbsp Olive Oil/Butter of choice
28oz can tomato puree or blended whole tomatoes
bay leaf
salt and pepper to taste if needed
3 Fresh Thyme sprigs
​Parsley for garnish

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1. Place a Dutch Oven over med-hi heat.
Add mushrooms and 1-2T of the broth or soup stock.
The mushrooms will begin to shed their moisture, and when it's evaporated (about 3 minutes), add your oil or butter of choice and continue to sautee mushrooms for another 3 minutes. 
This trick allows for the mushrooms to release their moisture while preventing them from sticking to the pan. It eliminates the need to keep adding oil as they absorb it so aggressively!
2. Add the chopped onions, celery, carrots, pepper and potatoes and sautee another 3 minutes or so.
​3. Add garlic and stir another 1 minute or so until fragrant.
4. Lower heat and add tomato and soup stock.
5. Add thyme sprigs and bay leaf. We also threw in some astragalus root sticks for an immune booster.
6. Bring to a boil
7. Lower to a simmer, cover and simmer 30 minutes or so, or until potatoes are cooked through.

I took a picture with the clock in it, so I'd remember what time it started and have a good idea how long it simmered. I failed to capture a picture of the finished pot. I'll work on this. It's so much better to cook with a glass of wine or a cocktail and with a friend. Things get away sometimes.
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Add salt and pepper if needed. Ours didn't need much since the soup stock we used has soy sauce and spices already added. If you can't get some of our stock, you might want to add hot pepper flakes as well. Keep in mind the potatoes really mellow things out.
Garnish with some fresh chopped parsley if you're not one of those people who don't like parsley. 

This recipe served 2 very hungry people with a grilled cheese on the side, and 2 servings to 1 more person who decided not to share with person number 4 because it was so good!
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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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209 Norwood Ave
​Long Branch, NJ 07740
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