Cooking

To store mushrooms: Always keep mushrooms in the fridge!!  Keep them in their closed paper bag to prevent them from drying out.  Never ever put them in plastic bags (they will get slimy).

North Cove Mushrooms can be used in any recipe calling for mushrooms.  All our mushrooms can be sauteed or roasted.  Simple!

Check out our online recipe collection here.  Plus, health & nutrition info .

To use Oysters–  Break apart the oyster bouquet as if you are separating broccoli florets-  some petals can be left together, but you want to cut them off the main trunk.  The main trunk can be sauteed with the caps if you slice it thinly.  The main idea here is to cut the pieces so it will all cook at the same speed.

A very simple way is to saute oysters in olive oil or butter.   Depending on the size of the caps you may want to cut (or tear) the oysters into quarters and remove the stem.  Its always good to end up with bite sized pieces, but keep in mind mushrooms shrink some when cooked.   Heat a (cast iron or non-stick) skillet on medium heat, add salt and oil/butter and let the pan heat up, add oysters, and cook about 8 minutes, stirring occasionally, until the mushrooms are lightly browned and crispy on the edges.  Add 1 tablespoon of butter, for flavor.  Taste for salt and pepper.  Maybe splash with white wine or lemon juice.  (Garlic is a great addition, halfway through the cooking time.)

Shiitakes are best sauteed a little differently.  Take the stems off the shiitakes, they are tough. Heat your pan with salt in it, add shiitakes and let cook for several minutes, (stir several times), until they have released some of their juices and started to brown.  Then add oil or butter, (and garlic), and cook a few more mins.  I usually add a splash of white wine at the very end to soften them.

If you have waited several days between buying them and cooking them, they may be a little dry- which is easily fixed by adding some liquid (broth, wine, cream, lemon, teryaki sauce, etc) at the end of the saute (continue to cook until liquid is nearly all evaporated).  This will make the mushrooms have a great soft texture instead of a rubbery texture!

Mushrooms are freezable, we suggest de-stemming shiitakes first, and slicing them how you like them before putting them in the freezer!

Mushroom Wine Sauce
This Sauce is all about the Mushroom Broth and dried mushrooms. It is excellent as the base for the Mushroom Ragu, and it is also great with Filo Purses, Rice with Roasted Veggies, and Crepes!
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Ingredients
  1. 5 Cups mushroom broth
  2. 1 head roasted garlic, pureed
  3. 1/4 cup dried mushrooms, soaked in 3/4 C hot water for 10 mins
  4. 1 onion, diced
  5. 3 cloves garlic, diced
  6. 1/2 cup red wine, or sherry
  7. 4 tbs butter
  8. 5 tbs flour
  9. 2 tbs tamari
  10. salt & pepper
Instructions
  1. Thaw the stock, and puree the peeled and roasted garlic.
  2. strain the soaked dried mushrooms, reserve the liquid and the mushrooms. chop the dried mushrooms.
  3. Combine the stock, wine, mushroom soaking liquid, and garlic in a medium saucepan. bring to a boil. simmer 5 minutes.
  4. Saute the onion and garlic with some olive oil, salt and pepper. Once it is golden brown, add the butter and melt it. whisk in the flour to make a roux. one cup at a time, whisk in the broth mixture. after adding all of the broth, add the chopped mushroom, tamari, and salt and pepper to taste. simmer until thickened to your liking.
North Cove Mushrooms http://northcovemushrooms.com/

Winter Mushroom Ragu
The Mushroom Wine Sauce is the critical base for this Ragu. This is excellent served over grits/polenta, wild rice, or quinoa.
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Ingredients
  1. Mushroom Wine Sauce
  2. 1 pound mixed mushrooms, sauteed
  3. 1 onion, chopped
  4. one baking sheet of mixed roasted veggies- sweet potato, regular potato, butternut squash, fennel, root veggies, anything you want and have on hand
  5. 1 bunch Chard, Kale, or Spinach- washed and chopped
  6. Fresh Herbs, if you have them
  7. Creme Friache/ Sour Cream/ crumbled Chevre, etc, as you like it.
Instructions
  1. Make the Mushroom Wine Sauce. Re-heat if necessary, in a large stock pot.
  2. Saute the mixed mushrooms.
  3. Roast the veggies -chopped onion, and the others of your choosing. 400*, 25 to 35 mins
  4. Combine the roasted veggies with the sauce (not the mushroom yet). Cook over low heat for about ten minutes, stir occasionally and add water or broth if needed. Add the greens, and cook another 10 mins. Add the mushrooms, cook long enough to heat them through. Taste for salt and pepper. Add fresh herbs if you have them
  5. Serve over grits or grains. top with creme friache or chevre, if you want.
North Cove Mushrooms http://northcovemushrooms.com/
Mushroom Artichoke Dip
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Ingredients
  1. 1/2 pound mushrooms (Lions Mane and Shiitake combined)
  2. 1 tsp salt
  3. 1/2 tsp pepper
  4. 1 small onion, diced
  5. 3 cloves garlic, diced
  6. 1 can artichoke hearts, chopped
  7. white wine + lemon juice, 1/2 cup combined
  8. 1 block cream cheese, softened
  9. 1/4 cup parmesan
  10. 1/2 cup plain greek yogurt
  11. 1/4 cup lemon juice
  12. 1 stick celery, diced
  13. 1 tsp garlic powder
  14. 1/2 tsp chipotle pepper
  15. 1/2 tsp paprika
Instructions
  1. Heat a large skillet on medium heat. Add mushrooms, salt, and pepper. Cook about 10 minutes, until mushrooms have sweated out their liquid and begin to stick. Add olive oil and onion, cook another 5 minutes until onions are soft. Add garlic, cook another 3 minutes. Add artichoke hearts and white wine/lemon. Cook another 5 minutes, or until most of the liquid is gone. Remove from heat.
  2. Mix cream cheese, parmesan, lemon, celery, and spices in a large bowl. Add saute. Taste for seasonings.
  3. transfer to a 9" baking dish. Bake for 30 mins, covered, at 350*. Uncover, and bake another 10 minutes so the top gets a little toasty.
  4. Enjoy with Pita, chips, toast, in a wrap, etc!
North Cove Mushrooms http://northcovemushrooms.com/
Mushroom Shepherds Pie
a delicious winter time meal. Lots of flavor, and a good way to use up stray root veggies. Gluten Free, and can easily be made Vegan.
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Ingredients
  1. 1.5# each: white/red and sweet potatoes, peel & cube
  2. Steam 15-20 mins. Transfer to a bowl, let cool/dry. This is also a good use of stray turnips, kohlrabi, and other abandoned winter roots.
  3. Mash potatoes, with ½ cup milk, ½ cup diced butter, 1/3 c lemon, salt, pepper, ½ t rosemary, 1 minced garlic clove, and cheese of your choice- I used the soft inside of a Brie. Taste for seasonings.
  4. 1 onion- finely slice
  5. 2 carrots - dice
  6. 3 cloves garlic- dice
  7. ½ t Thyme
  8. Sauté (in the sundried tomato olive oil if possible) about 10 to 15 mins, until soft and lightly browned, set aside.
  9. 1 # each, Shiitake & Lions Mane- torn apart
  10. 12 sundry tomatoes- diced
  11. ¼ C Balsamic vinegar
  12. 3 C Red Wine
  13. 1 tiny can tomato paste
  14. 1 C mushroom stock
  15. 1 can each- lentils and chickpeas- drained
  16. 5 sprigs parsley- chopped
  17. Can also add cheese rind- like Merry-Goat-Round Brie style cheese
  18. In your largest skillet, or a large stockpot- heat pot with ½ t salt. Add mushrooms, cook about 10 mins until they have sweated out their liquid and start to stick. Add olive oil, sundried tomatoes, previous sauté (onion-carrot), wine, tomato paste, stock, and lentils/peas. Cook another 10 mins, until reduced. Taste for salt and pepper. Transfer to a 9x12 baking dish. Top with the mashed potatoes. Bake at 400* for about 30 to 45 minutes- until heated through. Get some of the mashed potatoes toasty- move to the top of oven, or turn on the broiler towards the end.
North Cove Mushrooms http://northcovemushrooms.com/
 

 

Sweet Potato and Mushroom Quesadillas
 
 
Ingredients
Stovetop mashed sweet potatoes
• 2 large or several small sweet potatoes, peeled and largely chopped
• 3/4 C milk or soymilk
• 1 T oil or butter, ½ t salt, pepper
Simmer everything over medium heat in a covered saucepan, stirring frequently, for about 15 minutes, until sweet potatoes are soft. Add more milk if you need to. Mash once they are soft, and remove from heat.
Sautéed Mushrooms
• ½ pound mushrooms- shiitakes (de-stemmed) and/or oysters. Sliced.
• ½ t salt, pepper. 1 T oil. Diced garlic- optional.
• Splash (maybe ¼ cup) white wine 1 T butter
Heat a cast iron skillet over medium heat. Sauté mushrooms without oil for three minutes- until they release some of their liquid and cook down a bit. Stir frequently. Add salt, pepper, and oil, and continue to sauté. Add garlic, if you wish. When mushrooms are done cooking- Splash with white wine, and butter, let it boil off. Remove from heat.
Black Beans with lime
• 1 can beans- refried or black
• 1 T oil -Juice of 1 lime
Heat in a small saucepan til warm.
Also: A small batch of rice or quinoa (maybe mix in ½ C salsa), Cheese, Tortillas.
To Assemble the Quesadillas- Heat a tortilla in a skillet. Melt on cream cheese, goat cheese, or any cheese. Add sweet potatoes, mushrooms, rice, and beans.
Excellent additions- cooked sausage, ground beef, or chicken; mushroom bacon, sundried tomatoes, fresh salsa, fresh cilantro, sautéed onions & garlic.
By North Cove Mushrooms
 

 

Mushroom Crepes with Herbed Yogurt & Lemony Salad
 
 
Ingredients
Herbed Yogurt
o 1/2 cup plain Greek yogurt
o 1/4 teaspoon sea salt
o 1 teaspoon each-fresh marjoram & thyme
o ½ a lemon
Combine all ingredients in a small covered bowl. Let rest, refrigerated, at least 1 hour or overnight, allowing the flavors to incorporate.
Herbed Crepes
o 3/4 cup each: milk & water
o 3 large eggs
o 2 cups flour
o 2 teaspoons unsalted butter, melted
o 1/4 teaspoon sugar
o 1 teaspoon each: fresh tarragon & chives
Combine milk, eggs, flour, butter, sugar, herbs, and 1 teaspoon salt in a large bowl using a whisk. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Let stand 15 minutes, or overnight, in fridge.
Place an 8-inch skillet over medium heat. Coat with olive oil. Add a scant 1/2 cup batter and quickly swirl to coat the bottom of the pan. Cook until there are small bubbles throughout crepe. Flip the crepe with a spatula, continue cooking about 15 to 30 seconds more, and then transfer to a plate. Repeat process with remaining batter. Should make about 6. Keep warm in oven.
Mushroom Sauté
o ¾ pound mushrooms, thinly sliced
o 1 onion, sliced
o Garlic, minced
o Olive oil, 2 T butter
o 1/8 cup white wine
o Salt & Pepper
Heat a large skillet on medium heat. Add olive oil, salt, onions, and mushrooms. Sauté, stirring often for about 7 minutes, add garlic, continue cooking 5 more minutes- until mushrooms get crispy. Add 2 T butter, let melt. Add 1/8 C white wine, let simmer off. Remove from heat. Taste for salt & pepper.
Lemon Vinaigrette Salad
o Salad mix
o Juice of 1 lemon
o 1 teaspoon apple cider vinegar
o ¼ C olive oil
o ¼ cup chopped nuts- pistachio or pecan
Mix all dressing ingredients together, taste for salt and pepper. Pour over salad, toss.
Assemble Crepes
o Cheese, grated
Spread cheese evenly over three-quarters of a crepe. Top with about 2 tablespoons mushrooms. Roll up the crepe and place on a baking sheet. Repeat. Warm crepes in 350° oven until heated through, about 5 minutes. Top with yogurt sauce. Serve with salad.
By North Cove Mushrooms

 

 

Our Favorite Mushroom Sauté
Serves 2
 
 
Ingredients
½ pound mushrooms (shiitake, oyster, or both)
½ teaspoon salt, pepper
2 Tablespoons olive oil
1 or 2 Tablespoons minced garlic
¼ cup White Wine (like Pinot Grigio)
1 or 2 Tablespoons butter or flavored oil (hazelnut oil, etc)
Instructions
Heat a skillet on medium heat. De-stem shiitake and tear into one inch pieces, and/or, cut petals off of oyster mushrooms and cut the base into matchsticks. Add mushrooms, salt, and pepper to skillet and let cook, stirring, a few minutes until they release some of their liquid. Then add olive oil and continue to cook until mushrooms begin to brown. Add garlic, stir, and cook another few minutes. Splash with white wine and add butter. Cook another couple of minutes to re-crisp the mushrooms. Remove from heat.
Notes
Additions: Scallions, nuts, fresh herbs (sage, parsley..), sundried tomatoes, capers, spinach, balsamic vinegar, corn
Serve: on toast with an egg, with pasta, in a burrito, on a burger, on steak, with rice or quinoa…
By North Cove Mushrooms

Mushroom & Kale Lasagna Rolls
 
 
Ingredients
10 lasagna noodles, cooked
2 ½ cups marinara sauce
5 cups kale, chopped fine
½ # mushrooms, chopped fine
1 tsp olive oil
2 cloves garlic, chopped
1/3 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
¼ cup shredded mozzarella
Instructions
Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place kale in a food processor and pulse a few times until chopped.
In a large saucepan, heat oil over medium heat. Add mushrooms, salt, and pepper to the pan, cook until soft, about 5-6 minutes. Add garlic and sauté a minute. Add kale cook another 5 minutes. Adjust salt and pepper.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
By Skinny Taste

Acorn Squash Stuffed with Earthy Quinoa and Mushrooms
Serves 2
 
Ingredients
1 Acorn Squash, halved, seeded, roasted (cut sides down) 35 mins,450*
• 2 tablespooons olive oil, divided
• 1 onion, finely chopped, divided
• 1 cup quinoa, rinsed well and drained
• Broth = 1/3 cup dried mushrooms steeped in 1 ½ C boiled water
• 3 sprigs fresh thyme
• 2 cloves garlic, minced
• 1/2 pound mushrooms, finely chopped
• 4 sage leaves, minced
• 1/2 cup toasted pumpkin or butternut squash seeds
• 1/4 cup dried cranberries
• ½ cup crumbled or grated cheese
Instructions
While acorn squash is roasting, heat 1 tablespoon olive oil in a saucepan. Add half the onion and cook until softened, about 2-3 minutes. Add the quinoa, broth, and thyme, and bring to a boil. Reduce heat to low, and cook, covered, until liquid has been absorbed, about 15-20 minutes.
In a skillet, heat remaining tablespoon of oil, ¼ teaspoon salt & pepper, and add the rest of the onion, mushrooms, and sage. Saute until vegetables are soft and no more liquid from mushrooms remains.
Toss mushroom mixture with cooked quinoa, along with pumpkin seeds and dried cranberries. Season to taste with salt and pepper. Top with cheese. Stuff acorn squash halves with Quinoa Pilaf.
By North Cove Mushrooms

 

Oyster Mushroom Clam Chowder
Vegan, and perfect for Winter! (don’t be scared of the ingredients list, it is EASY!)
 
 
 
Ingredients
• 1 Large Red Onion (diced)
• ½ # Oyster Mushrooms sliced
• 2 Tablespoons Olive Oil
• Dash of Liquid Smoke
• ¼ Cup White Wine
• 1 Teaspoon Thyme
• 2 Potatoes, baked & cubed
• 3 Stalks of Celery (diced)
• 1 t Bouillon + 1 C Water
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Dill
• 1/2 Teaspoon Celery Salt
• 1 Teaspoon Black Pepper
• 1 Teaspoon Worcestershire
• 1 Can Artichoke Hearts
• 1/2 Teaspoon Seaweed
• 1 Tablespoon Parsley
• 1 Cup Milk or Soymilk
• 1 Tablespoon Braggs
• Salt and Pepper to Taste
Instructions
Heat Olive Oil and Liquid Smoke over a medium heat in a large soup pot. Saute Red Onions and Oyster Mushrooms, Stir occasionally, cook until golden brown.
Once the Onions are tender, toss the White Wine, Thyme, Celery and Baked Potatoes into the pot and gently mix. Let simmer for 2-3 minutes. You want the Potatoes to start to break down a little. Then stir in Broth, Onion Powder, Dill, Celery Seed, Black Pepper and Vegan Worcestershire Sauce with a wooden spoon. Once the Chowder begins to boil, stir in Artichoke Hearts, Sea Kelp, Fresh Parsley, Soymilk and Braggs.
Let simmer another 5-7 minutes. Once the Soymilk thickens, remove from heat and enjoy with a good book, cup of tea and some crackers!
By Meet the Shannons, http://www.meettheshannons.net/

Garlic Butter Roasted Mushrooms
tasty and easy side dish
 
 
Ingredients
1/2 pound mushrooms, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons olive oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Instructions
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
By smitten kitchen

Burritos with Winter Squash, Kale, Mushrooms, & Black Beans
 
 
 
Ingredients
1 winter squash, cut into ½” cubes and roasted, 400* about 30 mins
1 bunch kale, roughly chopped and sautéed with Red Wine Vinegar, salt, pepper, and a couple tablespoons butter, about 8 mins
½ pound mushrooms, diced, sautéed with onion & garlic, splashed with lemon & white wine, plus 1 T butter
Black beans heated with ¼ cup fresh cilantro, and 2 T lime juice
Crumbled Chorizo, sautéed with 1 chopped tomato
Cheese, grated or crumbled
Organic Sour Cream
Hot Sauce
Tortillas
Instructions
Heat tortilla on a warm skillet, add mushrooms and cheese, and heat until cheese melts. Pile on the beans, kale, squash, and chorizo. Serve with sour cream and hot sauce. Enjoy!
By North Cove Mushrooms

Pumpkin Gnocchi with Sauteed Mushrooms
 
 
Ingredients
1 small sugar pumpkin (1 ½ to 2 pounds), stem removed, halved lengthwise, and seeded
2 cups flour, plus more for work surface
1 teaspoon freshly grated nutmeg, plus more for serving
1 ¼ cups Parmigiano Reggiano cheese, plus more for serving
½ cup (1 stick) unsalted butter
2 shallots, finely chopped
½ pound shiitake and/or oyster mushrooms
8 fresh sage leaves
1 cup chicken or vegetable stock
1 cup heavy cream
Instructions
1. Preheat oven to 400 degrees. Place pumpkin halves cut side up, on a baking sheet and give each 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin (reserve ¼ C pumpkin for later) and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2 inch long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
5. Meanwhile, heat a large skillet over medium heat and add butter and shallots. Continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 6 minutes. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.
By Martha Stewart

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