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Mushroom are earthy and rich and somehow mysterious! I love a very simple recipe for mushrooms that let the flavor of the earth shine through. And just like when I travel and ask the locals where they'd take their mom for a really delicious meal, I have taken to asking farmers -- the ones who farm the goods -- how they would cook them. You will find more farmer recipes here. And dollars to donuts, you can listen to the podcast about that farmer and that farmer's products while you cook! (It's here so you can just press play!)
While we are on mushrooms, I feel compelled to share my favorite recipe for mushrooms (before I met Matt). My Parisian friend made them for me while we drank a glass of delicious French Chardonnay and caught up on all things kids, husbands, families, work and more. I look forward to more nights like that!
Matt Hall's Roasted (then sautéed) Shiitake Mushrooms
Preheat oven to 400 degrees
Trim stems off of shiitakes
Toss shiitake caps in grapeseed oil (or your favorite neutral oil)
Lay oiled caps on a sheet pan
Press a glass baking pan on top to make sure all caps are level and in contact with the sheet pan
Roast for 20-25 minutes, checking every so often to make sure they don't get too brown
Remove from oven and sauté quickly on the stove top
Protect them from the snackers and serve hot with dinner
Farm Girl's Parisian Friend's Mushrooms
You can make these with your favorite mushrooms, whatever they are
Cast iron skillet
Melt a generous amount of butter in the pan
Put cleaned and sliced mushrooms in the pan and sauté in butter
Add salt to taste
Add freshly ground black pepper to taste, but don't skimp
Have a glass of white wine while you cook them
Add about 1/2 cup of white wine to the mushrooms and cook it down
Cook until mushrooms are soft and mmmmm!
Cook mushrooms people. Let me know how it goes! If you have some other mushroom tips, send them my way... I am definitely on a mushroom kick!
xoxo Farm Girl