Category Archives: Mushrooms

Allergy Sensitive Veggie Lasagne

IMG_20170325_184208_305

If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.

You’ll Need:
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach

Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped

Other ingredients
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce

Directions:
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.

IMG_20170325_135604_851

5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

IMG_20170325_184419_854

6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.

Enjoy!

Advertisements

Eggplant Stir-fry with Ginger Lemon Rice

You’ll Need:
1 Eggplant, peeled and chopped
1 Orange Bell Pepper, chopped
1 medium Onion, chopped
2 Garlic Cloves, chopped
4-8 oz Mushrooms, chopped
4 Celery Stalks, chopped
half head Bok Choy, chopped
1-2 TBSP Cooking Oil of Choice
0.75-1.5 TSP Ginger Powder (Note: Use  2 TSP fresh Ginger if you have it.)

1 TBSP Sesame Seed Oil
1 Lemon
Salt
Pepper
1 TBSP Honey (optional)
1 cup Dried Rice (Jasmine is pictured here)

1. Cook rice according to directions and set a side, covered.
2. In a large skillet, add 1 TBSP cooking oil, eggplant, garlic, and onions, and cook for 15 minutes, stirring occasionally.
3. Add peppers, celery, fresh ginger*, and mushrooms, and cook for 8-10 minutes.
4. Add juice of half of a lemon, ~1 TSP ginger powder*, salt, pepper, and bok choy. Turn off heat. Stir mix to bury bok choy, allowing it to steep.
5. Add 1 TSP sesame seed oil.
6. Pour rice into a large bowl. Add 1-2 TSP sesame seed oil, dash of pepper, juice of half a lemon, 0.5-1 TSP ginger powder, and honey. Mix well.
7. Serve.

Cornmeal Crusted Pizza

Are you looking for a new pizza crust? We decided to try a new style of pizza crust and found this recipe by Emeril Lagasse that turned out great!

Here’s the recipe from FoodNetwork.com:

You’ll Need:
1 package active dry yeast
1 cup warm water (110 degrees F)

Pinch sugar
1 1/2 teaspoons salt

1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
1 cup cornmeal, plus more for dusting pizza peel

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add the 1 cup of cornmeal and all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not too sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 2 hours. 

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

 Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

 Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

 Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately.

MY NOTES:
1. We prefer our cornbread recipes to have a sweeter taste than this yielded, so next time I would add 2-3 TBSP honey.
2. We placed the dough in a moist and hot microwave oven for the rising step. (You can create this environment by first boiling 2 cups of water in the microwave for ~2-3 minutes. Then quickly place the bowl of dough in the microwave and shut the door (leaving the microwave off). It works wonderfully and cuts the rising time down to 30 minutes instead of 2 hours.)
3. We cut our dough into 4 equal pieces and rolled out mini pizzas. They each measured approximately 8 inches in diameter.  We found 8 minutes at 500 F was plenty of baking time on a baking sheet.
4. This would be a great crust to infuse some herbs into the dough, such as sun-dried tomato, basil, rosemary, etc.
5. We topped our pizza with tomatoes, basil, and sweet bell peppers. Don’t be afraid to be creative too.

-Angela

Gallery

Shepherd’s Pie {in a jar}

This gallery contains 1 photos.

Our Best Bite’s just posted a cute and simple St. Patty’s Day themed recipe, Shepherd’s Pie {in a jar}. Personally, if I was to make this, I’d sub the ground beef with pulled beef, use slices of this week’s carrots, … Continue reading

Penne Pasta with Red Wine Crimini and Broccolini

You’ll Need:
8 – 10 oz Penne, dried
0.5 – 1 lb Crimini, washed
1 Broccolini bunch, chopped
0.5 Red Onion, chopped
2 cloves Garlic, crushed (optional)
1 Cup Red Wine
2 TBSP Honey
1 TBSP Oil of Choice
1 TBSP Red Wine Vinegar
1 jar Marinara Sauce of choice

1. Cook Pasta, drain and set aside.
2. Saute crimini mushrooms, garlice and red onion in oil for 5 minutes.
3. Add red wine, vinegar, honey, salt and pepper to mushrooms and cook for 10 minutes.
4. Add broccolini to mushrooms and stir while cooking for 3 – 5 minutes.
5. Add marinara sauce and bring to a boil.
6. Toss pasta into the sauce and serve.

Enjoy,
-Angela

Honey Balsamic Criminis

You’ll Need:

1-2 TBSP Oil of Choice
1 lb Fresh Criminis, washed
2-3 Cloves Garlic, crushed
0.5 Onion, chopped
3 TBSP Honey
2 TBSP Balsamic Vinegar
1 Sprig Rosemary (optional)
Salt and Pepper

In a large skillet, combine oil, onions, garlic and mushrooms. Cook on medium-high heat for ~5 minutes. Add honey, balsamic vinegar, rosemary, and salt/pepepr and cover. Cook on medium heat for ~10 minutes. Serve warm.

Enjoy,
-Angela

Crimini in Red Wine Herb Sauce


You will need:
1 lb (or more) of fresh Crimini Mushrooms (washed)
3 TBSP Oil of choice
1-2 TBSP minced Garlic or 3+ cloves crushed Garlic
1 cup Red Wine of choice (Feel free to be generous with your wine. If you need more than 1 cup to cover the mushrooms half way, do so. The flavor red wine adds to dishes truly makes the dish in many cases.)
1 sprig of Rosemary (optional)
Salt and Pepper as desired

In a large skillet, combine oil, garlic and mushrooms. Cook on medium-high heat for approximately 5 minutes, stirring frequently. Add all remaining ingredients and allow to simmer for 10+ minutes. Serve warm as a side dish, appetizer, or to compliment steak/chicken/mashed potatoes.

-Angela

Mother Earth Organics – Mushrooms

Have you ever turned a vacation into a spontaneous road trip? Well, that’s what we did a couple of weeks ago when driving down country roads in Pennsylvania when we saw this sign:

My original intent was to take the above picture and call it a day, but my husband (Keith) and his best friend (John) talked me into driving down the road a little further. Long story short, I dropped in unannounced just after 5p (OOOPS!) and bumped into the Operations Manager, Thomas. Other than my poor timing, he was happy to indulge me with my request for a quick tour of the farm so that I could share an ‘inside view’ with our group.

So, here is your personal (5 minute) tour…

Mother Earth Organics are USDA Certified Organic farms located in Pennsylvania. My tour took place in Avon Grove (Avon – soft “a”, not a hard “a” like the cosmetic company), where my father-in-law was born and raised. It turns out their ‘country store’ is now just a couple of book shelves with a few items on them. Thomas explained to me that more office space was needed recently and thus the ‘store’ had to be consolidated.

Outside View of a Mushroom Farm House

Inside View of the Three Layers of Mushroom Beds - White Mushrooms

Inside View of a Mushroom Bed - It appears to go on and on, and on...

Inside View of a Portabella Bed

Inside View of their Abundance of Portabellas - Simple beautiful

Inside View of the Harvest of Portabellas

Well, that’s your 5 minute tour of Mother Earth Organics. Because of my poor timing I didn’t have a chance to ask him details about farming mushrooms. 😦 We did however briefly chat about the importance of (organic) nutrient rich soil/fertilizer (ie sterile manure) and the controlled temperature/humidity/light.

My husband’s uncle (Mike) used to be a mushroom farmer in PA and knows the Yeatman family. He is always ready for a few mushroom stories when prompted. Likewise, Keith has fond memories of the ‘smell’ of PA mushroom farms and the towns that play host to these farms. He also remembers playing on manure mounds with his cousins. Nice thought, huh? Uncle Mike typically laughs along with him when they take a trip down memory lane together, reliving the ‘Good ‘Ole Days.’

One farming technique that has changed over the years is the use of light. According to Keith and Uncle Mike, farms used to seal out all light, or as much as possible with the assumption that they would grow faster. Now, as you can see in the photos, dim lights are used throughout the facility. Perhaps it is now realized low amounts of light is just as beneficial as no light. (This is a question I hope to ask Thomas as soon as we can connect.)

If you have mushroom farming questions, post them in your comment below. I will be more than happy to compile all of our questions for a phone interview with Thomas in the near future and then report back on our site.

If you’re interested in trying to ‘farm’ mushrooms, there are several great sites (and even kits) available for your reference. I personally enjoy reading eHow.

I hope you have enjoyed your quick tour of the mushroom farm that raises the mushrooms in our shares. It was a real treat for me to not only visit the farm but to share my experience.

-Angela

Gallery

The Standard Stir-Fry

This gallery contains 1 photos.

Stir-fry is a routine meal in our home, mostly because we can create something new each time, using whatever is lingering in the fridge. This stir-fry is a basic mix of broccoli, carrots, celery, onion, garlic, mushrooms and rice… with SESAME … Continue reading

Gourmet Mushrooms

I was a little intimidated by the gourmet mushrooms we’ve received in our boxes the past few weeks. Once I opened the package though, I couldn’t wait to use them. They smell rich and earthy, much more aromatic than a typical mushroom.

The mushroom grower’s company website, Hokto-Kinoko, offers several recipes using any of the four varieties you may have received.

The Mushroom Basket is also a good site for exotic and wild mushroom recipes.

Try:
Maitake Mushroom Pesto
Rice with Bunashimeji Mushrooms and Chicken

You can try them in any recipe that calls for mushrooms too, like risotto, stir-fry, on pizza, or even mushroom gravy.

Let me know what you make!