Recipes

• 2 tablespoons butter
• 4 cloves garlic, minced
• 3/4 cup oyster mushrooms
• 2 tablespoons dry white wine
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley

Directions:

1. Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
   
2. Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

• 6 cups chicken broth, or as needed
• 3 tablespoons olive oil, divided
• 1 pound mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 medium shallots, diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• ⅓ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

 Directions:

1. Warm broth in a saucepan over low heat.
   
2. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
   
3. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
   
4. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
   
5. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine
• ¼ cup cooking sherry

Directions:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
   
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

• ¼ cup unsalted butter
• 4 cups sliced fresh mushrooms
• 1 pinch salt
• 1 medium yellow onion, diced
• 1 ½ tablespoons all-purpose flour
• 6 sprigs fresh thyme, tied in a bundle with kitchen twine
• 2 cloves garlic, peeled
• 4 cups chicken broth, or more to taste
• 1 cup water, or more to taste
• 1 cup heavy whipping cream
• 1 salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves for garnish, or to taste

Directions:

1. Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes.
   
2. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
   
3. Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
   
4. Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
   
5. Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
   
6. Puree soup with an immersion blender until smooth and thick. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
   
7. Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon ground cayenne pepper

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.
   
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
   
3. Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.
   
4. Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.

Ingredients

• 1 tbsp olive oil
• 1 medium shallot, 1/4” diced
• 1/8 cup carrot, 1/4” diced
• 1/8 cup celery, 1/4” diced
• 4 tbsp butter
• 1 lb Chestnut Mushrooms, roughly chopped
• 4 tbsp flour
• 1/4 cup white wine
• 2 sprigs thyme, leaves picked
• 1 qt chicken stock 
• 1 pt heavy cream
• Salt and pepper to taste 

Directions: 

1. Heat medium stock pot over low/med heat with olive oil.

2. Sweat shallot, carrot and celery until translucent.

3. Add butter and mushrooms, turn heat up to medium and stir frequently until mushrooms are golden brown. Remove a few mushrooms and set aside to utilize later as garnish.

4. Add flour and cook to make roux. Cook until aroma is “nutty” and take care not to burn.
5. Add wine and deglaze pan.
6. Stir in stock and add thyme leaves (reserve a couple for garnish), bring to simmer.
7. Blend with stick blender in the pot while slowly adding heavy cream.
8. Taste and re-season if desired. Place in bowls and top with reserved mushrooms and thyme.

 Ingredients

2 tbsp fat (we like 1 tbsp bacon grease and 1 tbsp unsalted butter; substitute with 2 tbsp butter or vegan butter if desired)

¼ cup yellow cooking onion, thinly sliced

¼ lb Italian oyster mushrooms, cut or pulled into ¼” wide strips

2 eggs (substitute vegan egg replacement if desired)

Splash of milk (omit if desired)

Salt and pepper to taste

⅓ cup shredded mozzarella (substitute vegan cheese replacement if desired)

½ cup fresh basil, chopped

1. Melt fat in small non-stick pan over low/medium heat. Add mushrooms and onions. Allow to carmelize slowly (the process takes about 20 minutes or so! Patience is a virtue). Season to taste with salt and pepper.

2. Whisk eggs and milk in a small mixing bowl until slightly airy.

3. Raise heat to medium/high, wait 15 seconds then add eggs. Move contents of pan quickly to allow eggs direct contact with the pan. Move pan around slowly, allowing the liquid egg to contact the hot surface. Take care not to burn the eggs! Drop heat down a touch if they’re getting dark.

4. Once eggs are set, sprinkle cheese and basil inside and fold egg disk in half. Lower heat and cook until interior is set and cheese is melted.