Recipes

Share with us your favorite NH Mushroom Company recipes with a photo and be featured on our website.  We will be working with our local restaurants to bring you their featured recipes that will showcase new and creative ways to cook with all of our available species.  Join us by sharing your own recipe today!

 

Chef-Steffani-Adaska

Grilled King Oyster on Cibatta – Chef Steffani Adaska

 

 

Mushroom Sautés

A note on Cutting and Slicing

Mushrooms loose most of their volume by about half its original size or less during cooking.  Be sure that you do not slice the mushrooms too thin – no thinner than 1/4 to 1/2 inch thick.

Sauteed Mushrooms – Low Heat Method

Prep Time: 30 Minutes, 4 Servings

Use this method of sauteing to extract maximum flavor from mushrooms.  The long sautéing sweats out and evaporates the water, leaving more concentrated flavor in the mushrooms.  Use butter for your cooking oil because burning them will not be an issue with the low heat method.  The suggested amounts of salt, sugar and soy are approximate and may be adjusted to taste.  Add salting ingredients a little at a time.

  • 3 Tablespoons Butter
  • 1/2 Cup Sliced or Chopped Onions
  • 8 Ounces Whole or Sliced Mushrooms
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Soy Sauce
  1. Melt the butter in a skillet, and add the onions.  Sauté over medium heat for about 1 minute.
  2. Add the mushrooms and continue to saute over medium heat for another minute.  Turn down the heat and let cook, uncovered, until the mushrooms begin to draw water.  Some species of mushrooms may become submerged in their own water so continue to keep them on the heat and slowly increase it until it comes to a light boil and the water begins to evaporate.
  3. Continue to cook until almost all of the water has evaporated.  Add the salt, sugar, and soy sauce.  Serve alone or over rice, pasta, or include in the dish of your choosing.

Sauteed Mushrooms – High Heat Method

This method differs from the low heat method in several respects.  The point of the low heat method is to maximize the mushroom flavor.  The point of the high heat method is to maintain the crunch texture of the mushrooms.  The ingredients are the same, except that in the second method you use half butter and half cooking oil.  The oil has a higher heat tolerance than butter and can cook the mushrooms without burning.  Oyster mushrooms are recommended for this style of sautéing.

  • 1 1/2 Tablespoons Butter
  • 1/2 Cup Sliced or Chopped Onions
  • 1 1/2 Tablespoons Cooking Oil
  • 8 Ounces Whole or Sliced Mushrooms
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Soy Sauce
  1. Melt the butter in a skillet, and add the onions.  Sauté over medium heat until almost transparent. Add the oil, and bring the skillet to high heat.
  2. Add the mushrooms and sauté over high heat for 1/2 minute to 1 minute.  Some water will be drawn out of the mushrooms, but this will evaporate almost immediately.
  3. Add the salt, sugar and soy sauce and sauté for another 30 seconds.  Serve alone or over the dish of your choosing.