Mushroom and Chive Potato Salad
· 1 ½ pounds small red potatoes, halved
· 1 tablespoon olive oil
· 8 ounces white button mushrooms, halved
· Pinch of fine sea salt
· Pinch of ground black pepper
· 2 teaspoons apple cider vinegar
· 1 teaspoon brown mustard
· ¼ cup extra virgin olive oil
· 2 tablespoons chopped chives
· ½ teaspoon fine sea salt, or to taste,
· ¼ teaspoon ground black pepper, or to taste
Place potatoes in a medium pot and fill with water to cover potatoes by 2 inches. Bring to boil and cook until tender, about 10 minutes depending on the size of your potato halves.
While potatoes cook, heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle with pinch of salt and pepper.
Drain potatoes and add to a large bowl. Add mushrooms.
Whisk together vinegar and mustard in a small bowl. Whisk in olive oil until smooth. Add chives, salt and pepper, and whisk until combined.
Pour the dressing over potatoes and mushrooms and toss to coat. Serve at room temperature.
HUMMUS SHIITAKE MASHED POTATOES
3 pounds small yellow fleshed potatoes, such as Yukon gold, peeled and quartered
1 cup heavy cream or use a bit of the water potatoes were cooked in to moisten
salt and pepper
2 Tablespoons olive oil
12 ounces shiitake mushrooms, stemmed and thinly sliced
½ teaspoon paprika
½ cup hummus, at room temperature
In a medium pot, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower heat and simmer until tender, 20-25 minutes; drain well. Return to the pan; add the cream or water, season with salt and pepper and mash until fluffy.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shiitakes and cook, stirring occasionally, until crisp at the edges, 5 minutes. Season with the paprika and salt and pepper to taste; set aside.
Fold the hummus into the potatoes. Stir in half of the shiitakes. Top with the remaining shiitakes.
SPINACH SHIITAKE SOUP
8-12 medium sized shiitake caps
1 small onion, diced finely
3 Tablespoon butter or olive oil
6 cups mushrooms stock
½ pound fingerling potatoes
1 ½ cup fresh, finely packed baby spinach
parsley, finely chopped
Slice shiitake caps into very thin slices. In a 4-5 quart pan, melt butter or heat olive oil, and sauté onion until lightly browned. Add stock and mushrooms, cover and bring to a boil. Add potato and reduce heat, simmer until potato is tender. Once potato is cooked, mash against the side of the pan. Add spinach and cook uncovered about 5 minutes. Serve. Yield 4-6 servings
Roasted Mushrooms, Brussels Sprouts and Bacon Hash
2 tablespoons extra virgin olive oil kosher salt/pepper
2 tablespoons unsalted butter 1 tablespoon lemon infused olive oil
8 ounces fresh mushrooms – quartered 2 slices thick cut bacon – cooked crisp and crumbled
2 cloves garlic – minced sunny side up eggs – optional
9 ounces shaved Brussels sprouts
1. Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.
2. Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.
3. Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.
4. Top with optional sunny side up egg.
Pepper Burrito “Bowls” (Stuffed Peppers)
3 large red, green or orange peppers, cut in half lengthwise, seeds removed
2 cups of cooked brown rice
1 tablespoon olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
1 can (28 ounces) diced tomatoes, partially drained
1 package Tex-Mex seasoning
¾ cup canned black beans
¾ cup frozen corn
½ cup shredded Mozzarella cheese
Optional: Chopped cilantro, diced avocado, sour cream, and salsa
Preheat oven to 350°F.
Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
Cook brown rice as per package instructions. Set aside.
In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4-5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1-2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly, 6-8 minutes.
Spoon rice mixture into each pepper half (approximately ½ cup in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25-30 minutes, or until peppers are softened.
Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.
Mushroom and Cabbage Stew
2 Large Onions (red or white)
6 cloves garlic, minced
1 lb Crimini Mushrooms
3 Stalks of Celery
16oz River Valley Mushroom Stock
2 C. Chopped Peppers
½ head of Cabbage
Salt and Pepper to taste
Julienne onions, celery, peppers and place in cold pot on low heat with the oil and seasoning, cover. Once the onions are melted but not caramelized add the mushrooms, and raw garlic cook for 10-15 minutes covered. Add chopped cabbage, mushroom stock. Once the mushrooms have reduced in size by 1/3 remove from heat and check seasoning levels. Try adding diced jalapeno for a little kick or a shot of Worcestershire. This recipe also works very well with Shiitake and oyster mushrooms in place of half of the Crimini
Sautéed Mushroom and Sundried Tomato Avocado Toast
1 tablespoon olive oil
¼ cup chopped sundried tomatoes
8 ounces sliced white button mushrooms
2 ounces chicken stock or water
½ teaspoon fresh thyme leaves
¼ teaspoon fine sea salt, optional
4 slices toasted bread
Shaved Parmesan for garnish
Extra virgin olive oil for garnish
Heat the olive oil over medium heat in a medium skillet. Add the sundried tomatoes and cook for 1 minute. Add the mushrooms and stir to coat with any remaining oil.
Carefully add the stock or water. Reduce the heat if necessary to reduce any rising steam. Stir well until the water evaporates and the mushrooms darken and become tender, about 4 minutes. Add the thyme leaves. Add salt if desired, but this may not be necessary if you used a salted chicken stock for the liquid. Set aside to cool.
Halve, pit, and peel each avocado. Gently smash half an avocado over each slice of toast. Top with sundried tomatoes and mushrooms. Garnish with Parmesan cheese and drizzle with olive oil before serving.
SEARED SNAP PEAS / BEANS WITH CRIMINI
1 pound snap peas or green beans
1 pound crimini mushrooms, cleaned and sliced ¾ inch thick
red bell peppers or chile peppers cut into strips
1-2 Tablespoons olive oil
salt to taste
2-3 cloves garlic, sliced
Heat oil until very hot.
Add beans and garlic, stir 1-2 minutes
Add the mushrooms and peppers, continue stirring, 2-3 minutes.
Salt to taste
SPINACH ARTICHOKE CRAB DIP (or Mushroom Stuffing)
1-10oz jar River Valley Kitchens Spinach Artichoke Dip Mix
1-8oz package cream cheese
small bag of shredded Co-Jack cheddar
small bag of imitation crab
Combine all ingredients, (stuff mushrooms with the mix and cook in preheated oven for 20 minutes at 350 degrees) heat in a crockpot until warm. Serve with crackers or dip chips.
2 small yellow onions
½ lb shiitake mushrooms
1 clove garlic
2 tbs olive oil
¼ cup flour
4 cups mushroom stock
3 tbs fresh parsley
Destem the mushrooms. Slice the onions and mushrooms and chop the garlic. Add olive oil, mushrooms, onions and garlic to a pan and sauté on medium heat. Once the onions are opaque slowly add flour to make a roux. Cook 2 minutes. Slowly mix in mushroom stock. Add salt and pepper to taste and bring to a boil and thicken. Add chopped parsley to finished product.