Recipes & Cooking Tips

  • Ingredients: mushrooms, garlic, olive oil, salt & pepper

    1. Roughly chop mushrooms

    2. Heat olive oil in pan & put garlic in

    3. Throw mushrooms into hot pan with olive oil, garlic, salt & pepper

    4. stir occasionally until all liquid has evaporated and mushrooms are browned; if mushrooms start to stick, add more olive oil (~ 15 min)

  • Ingredients: mushrooms, garlic, olive oil, salt & pepper, frozen / homemade / store-bought pizza

    1. Sautee mushrooms (see basic sautee recipe)

    2. Cook pizza (we usually use frozen), leaving a few minutes at the end

    3. Put mushrooms on pizza while it's still in the oven and cook for a few more minutes

    4. Enjoy!

  • Ingredients: 1/4 cup soy sauce or tamari, 2 TBSP honey, garlic, bay leaves, smoked paprika, olive oil

    1. Marinate mushrooms in above ingredients for an hour.

    2. Pour mushrooms & marinade onto large sheet pan lined with parchment. Roast at 425 for 20-25 minutes, or until liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Discard the bay leaves.

    3. Enjoy!

      Source: Eat Voraciously: ‘The tastiest mushroom recipe ever’

  • Ingredients: lion’s mane, bacon, celery, yellow onion, garlic, jalapeno, russet potatoes, corn, greens like chard or kale, chicken stock, dill, Worcestershire sauce, cornstarch, cream, lemon, and previously cooked salmon/crab/shrimp if you want to add seafood, green onions for garnish

    1. In large heavy stockpot, melt butter & gently crisp lion’s mane and bacon. Scoop out and set aside.

    2. In same pot, sauté yellow onion, some garlic, some celery, some dill, a splash of Worcestershire sauce, salt & pepper, and possibly jalapeno.

    3. Add a few cubed potatoes, crisped lion’s mane and bacon, corn, chopped greens, a little more salt & pepper, and 4 cups chicken stock. Cook until potatoes are cooked.

    4. Whisk about 1 TBSP cornstarch in measuring cup with a small amount of the soup to form a slurry, then add slurry to pot and simmer a little more.

    5. Temper 2 cups of cream in a large measuring cup by slowly adding ladle after ladle of hot soup to it to prevent curdling. Then add all the warmed cream & liquid back into soup.

    6. Add previously cooked seafood if you want.

    7. Adjust taste by adding more of anything you want. Maybe squeeze some lemon.

    8. Top with green onions & more cracked pepper.

    9. Enjoy with Butter’s Breads!

    Inspired by: Salmon Chowder | The Modern Proper and the Salmon Chowder at the Co-op

  • Ingredients: butter, shallots/onion, garlic, thyme, mushrooms, parmesan cheese, fettuccine or other pasta, 2 cups heavy cream, salt & pepper, optional splash of soy sauce/fish sauce/white wine

    1. In large pan, saute several cloves of garlic, a few shallots or an onion, and a lot of thyme in butter.

    2. Add mushrooms and brown them gently.

    3. Add a splash of fish sauce, white wine, or soy sauce if you’d like to.

    4. Add 2 or so cups of heavy cream or half and half, slowly.

    5. Boil pasta noodles separately.

    6. Add creamy mushrooms to noodles.

    7. Top with parmesan cheese, cracked black pepper, and a little more thyme.

    8. Enjoy with Butter’s Breads!