Smiling Earth Mushrooms
  • Home
  • 209 Norwood
  • Shop Online
  • Where to eat
  • Mush Love
  • Recipes and Blog
  • Contact Us
  • Herbs
  • Home
  • 209 Norwood
  • Shop Online
  • Where to eat
  • Mush Love
  • Recipes and Blog
  • Contact Us
  • Herbs
Search by typing & pressing enter

YOUR CART

4/1/2021 0 Comments

Stef’s Go-To Thai Dish

Picture
Ready in 45 minutes
​Serves
6 people

Ingredients
  • 1 lb mixed mushrooms, sliced
  • 1 lb chicken, pork, steak or shrimp (optional), sliced into strips
  • 1 onion
  • 2-3 carrots
  • Bok choy or other green (napa cabbage, tatsoi, chard, spinach)
  • 1T minced garlic
  • 1T minced ginger
  • 1 pint Teriyaki soup or other broth
  • 1 can coconut milk
  • Oil-olive, coconut or peanut are good options
  • Kaffir lime leaves, or other citrus or lemongrass
  • Rice noodles (1 bag) or rice (2 cups cooked)
  • Cilantro and scallions for garnish
  • Salt and pepper to taste
  • Other options: 
    • Snow peas
    • Soy sauce, Sriracha, lime juice
    • Hot peppers, chopped
    • Turmeric, thai basil, curry
Preparation​
  1. Prepare rice as directed, if using rice.
  2. Slice meat if using, and brown in pan with some oil, salt and pepper. Remove from pan and set aside.
  3. Sautee mushrooms in pan over high heat with a little broth, until they release liquid, then add oil. (I went heavy, like 1/4 cup) Cook until slightly browned.
  4. Add carrots and onions, sautee until slightly tender. 
  5. Add garlic, ginger and hot peppers, stirring until fragrant.
  6. Lower heat. Add broth and lime leaves, deglaze the pan.
  7. Add any additional herbs and browned meat and bring to a simmer.
  8. While this is simmering, prepare rice noodles if using them.
  9. Toss in greens, cover and let sit on low heat until greens wilt.
  10. Add coconut milk, and other optional ingredients such as soy sauce, sriracha, etc.
  11. Remove citrus leaves or lemongrass.
  12. Toss noodles or rice in and incorporate into sauce. You can also just serve it over the rice or noodles.
  13. Garnish with chopped cilantro and scallions.
TipsBruise the citrus leaves with the back of the knife.
I’ve also done this without the rice, because I forgot. It made for a nice stew.

0 Comments

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

​
0 Comments

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.
0 Comments

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.
Picture
Sprayed with oil and sprinkled with Bada Bing Bada Shroom
Picture
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.
Picture
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!
Picture
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.
0 Comments

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

Picture
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.
Picture
Picture
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!
0 Comments

3/4/2020 0 Comments

Vegan Guinness Stew Recipe

Picture
2 quarts mushroom or veggie broth
8oz Guinness beer
1 pound baby gold and red potatoes
1 pound mixed mushrooms (a good meaty one like king oysters is nice)
3-4 ribs celery
3-4 carrots
1 onion
5 garlic cloves
2T tomato paste
1/2t dried thyme (or more if fresh)
salt and pepper to taste

Throw all the ingredients in a slow cooker, crock pot, or regular pot. Simmer until veggies are soft. 
Serves about 4
​Enjoy with some Irish Soda Bread!
0 Comments

2/25/2020 0 Comments

Vegan Mushroom Veggie Soup

Picture
1 qt Mushroom Broth
1/2 red bell pepper
2-3 carrots
2-3 celery ribs
1/2 yellow onion
3-5 sprigs parsley
1/2 cup corn
1/2 cup peas
1 lb mixed mushrooms
1T lion's mane or other mushroom powder
1/4 t thyme
1/4 t sage
salt and pepper to taste

Chop all ingredients to the size you prefer... diced, sliced, big chunks...
Throw it all in a crock pot and let it do it's thing.
Or throw it in a soup pot and simmer for 2 hours or so.

This was a small batch for a small crock pot. It made 2 large bowls of soup for a hungry couple.

Take the soup further...

You can also use this soup as a gravy for a dish.
We browned some chicken, poured a quart or so of soup over it and let it simmer until the chicken was cooked through. 
We put the chicken on a plate and used an immersion blender to make it more gravy-like, then added the chicken back in.
​Serve over rice or pasta.
Picture
0 Comments

    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.

    Archives

    December 2022
    June 2022
    June 2021
    April 2021
    March 2021
    December 2020
    May 2020
    March 2020
    February 2020
    January 2020
    December 2019

    Categories

    All About Mushrooms Appetizer Chestnut Cooking Mushrooms Health Benefits Main Dish Mushrooms Nutrition Info Oyster Mushroom Recipes Salad Shiitake Soup Vegan Vegan Options

    RSS Feed

Home

instagram

facebook

contact

Smiling Earth Farm
209 Norwood Ave
​Long Branch, NJ 07740
Proudly powered by Weebly