“Crab” Cakes
Recipe provided by Eric Milligan. Ingredients: 1- pound Bears head mushrooms chopped to the size of lump crab meat 1- cup panko bread crumbs 1- egg 3- green onions 2- […]
Entries by admin
Mushroom Potpie
INGREDIENTS Yield: 6 servings ½ cup dried porcini mushrooms (½ ounce) 4 tablespoons olive oil, plus more as needed ½ pound fresh oyster mushrooms, torn into separate pieces (or shiitake […]
Memphis Dry-Rub Black Pearl Mushrooms
This showstopper — using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. — is an opportunity to explore different mushroom […]
Oyster Mushroom Stroganoff
This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread. Your stroganoff can also be added to […]
Creamy Chestnut Mushroom Soup
Ingredients: 1 1/2 tablespoons butter or oil 1/2 yellow onion, diced 1 large clove garlic, minced 1 pound cremini mushrooms, cut into 1/2-inch pieces 5 ounces prepared chestnuts, quartered 3-4 […]
Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
INGREDIENTS Yield: 4 to 6 servings. 1 cup pearl barley 1 large celery root, peeled and cut into ½-inch cubes (about 3 cups) ½ cup plus 1 tablespoon extra virgin […]
Potato Focaccia with Oyster Mushrooms
INGREDIENTS Yield: 1 large focaccia, serving 12 For the Sponge 1 teaspoon / 4 grams active dry yeast ½ cup / 120 ml lukewarm water ¾ cup / 90 grams […]
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 […]
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 […]
Black Pearl Mushroom
Black Pearl Mushroom A meaty bold oyster. Strong flavor, holds up to braising. Great with stir-fried, paired with chicken, over pasta, in quiche. Locally Cultivated […]