Featured Market Mushroom Recipes 2

We're back with more delicious mushroom recipes for oyster and shiitake mushrooms.

Featured Shiitake Recipe

Honey-Soy-Glazed Vegetables with Crispy Mushrooms

http://www.foodandwine.com/recipes/honey-soy-glazed-vegetables-crispy-mushrooms

INGREDIENTS

• 1/4 cup plus 1 tablespoon canola oil
• 1 pound medium turnips, cut into 3/4-inch wedges
• 1 pound medium radishes, quartered
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon fresh lemon juice
• 1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
• 2 tablespoons molasses
• 2 tablespoons water
• Salt
• 6 large shiitake mushrooms, stemmed and caps quartered
• 1/2 pound Asian rice crackers, pulverized

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.

In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.

In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

***

Featured Oyster Recipe

Crispy Oyster Mushroom

http://iloveicookibake.blogspot.com/2013/05/crispy-oyster-mushroom.html

http://catatan-nina.blogspot.sg/2012/03/jamur-crispy.html

Ingredients

4 cups fresh oyster mushroom

2 eggs (can use whites only)

1 tsp salt

150g plain flour

50g corn flour

5g baking powder

enough oil for deep frying

garlic salt

Method:

1. Mix together plain flour, corn flour and baking powder
2. Wash clean mushroom, cut lengthwise (remove the stem)
3. Dip mushroom in the egg whites, drain
4. Put in the mushroom in the flour mixture, make sure all are fully coated
5. Heat oil in frying pan (lots of oil!) and deep fry mushroom til crisp
6. Remove from heat and drain over kitchen towel, let cool
7. Sprinkle with garlic salt and toss well
8. Keep in airtight container

***

Featured King Oyster Recipe

Crispy Vegan Smoked Mushroom “Bacon” Recipe

http://www.seriouseats.com/recipes/2014/02/crispy-smoked-mushroom-bacon-bits-vegan-recipe.html

• 
  
• 8 ounces King Oyster (also sold as Trumpet Royale) mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices (see note above)
• 3 tablespoons canola or vegetable oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons maple syrup
• 1/8 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1 chunk applewood, hickory, or mesquite

Adjust oven rack to center position and preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Add 2 tablespoons oil and brush with a pastry brush to coat evenly. Lay sliced mushrooms on sheet in a single layer (you may have to work in batches or on two trays). Season with salt and pepper. Flip slices and season with more salt and pepper. Transfer to oven and cook for 20 minutes. Turn mushroom slices carefully with a thin metal spatula. Return to oven and continue cooking until well-browned and crisp, about 20 minutes longer. (Mushrooms will quickly overcook, so monitor them carefully.) Remove from oven and transfer mushrooms to a paper towel-lined plate to drain.

Transfer mushrooms to a bowl and toss with maple syrup, sugar, garlic powder, paprika, and remaining oil. Season to taste with more salt and pepper. Transfer mushrooms to the basket of a steamer insert and space evenly over bottom.

Ignite wood chunk over a burner or with a torch. Transfer to a large pot. Add steamer insert and cover pot with a tight-fitting lid. Let mushrooms smoke for ten minutes. Remove from pot. For crisper mushrooms, return to lined baking sheet and continue baking until sugars start to caramelize gently, about 5 minutes longer. Allow to cool completely before transferring to an air-tight container and storing at room temperature for up to a 5 days.

Featured Market Mushrooms Recipes 1

Every week at market we love to welcome customers to try new mushrooms they've never eaten before. We provide exciting recipes to inspire you in the kitchen. 

First of all some tips for cooking mushrooms.

1. Give them some space when frying or sauteing.
2. Some mushrooms need special preparation. With most mushrooms you'll want to cut off the stems but don't toss them! They can make a great vegetable base soup stock.
3. Most mushrooms cook nicely with a low heat longer times, rather than high heat shorter times.
4. If you need to store your mushrooms, you can dry them in your oven, a dehydrator, or in the sun on a low humid day. Don't freeze them! They tend to turn gooey. 

Here are our recipes from week 1.

Featured Lion’s Mane Recipe

Lion's Mane "Crab" Cake Recipe

https://www.ashevillefungi.com/blogs/news/85628804-lovin-on-lions-mane

Ingredients

½ lb Lion’s Mane Mushroom

2 tbsp extra virgin olive oil

2 cloves garlic

2 tbsp greek yogurt (vegan sub soy, or coconut yogurt)

1 tsp soy sauce

¾ cup bread crumbs (for GF option use popped organic millet as a substitute)

¼ cup diced onion

1 egg (vegan sub aquafaba)

2-3 tbsp fresh chopped parsley

1 tsp smoked paprika

Lemon juice from ¼ lemon

3-4 tbsp coconut oil(or alternative) for cooking the cakes

Salt and pepper to taste

Remoulade Ingredients

¼ cup non or lowfat greek yogurt

2 tbs Dijon mustard

1 tsp smoked paprika

Juice of ¼ lemon

Directions

1. Pull or cut Lion’s Mane mushroom into large pieces. Line cookie sheet with aluminum foil, and toss Lion’s Mane with olive oil and minced garlic.

2. Roast at 350 degrees for 30-40 minutes. Turn halfway through. Note: the Lion’s Mane chunks will shrink substantially.

3. While mushrooms are cooking, saute onions with coconut oil or butter on medium.low heat until caramelized. Cool.

4. Once Lion’s Mane and garlic mixture is cooked, cool for a few minutes, and then put in food processor and pulse 4-5 times until mix is broken down in smaller chunks.

5. In a separate bowl whisk together the egg, soy sauce, yogurt, lemon, parsley, salt, and pepper. Add breadcrumbs, caramelized onions, and pulsed mushroom mixture.

6. Decided what size you would like for your “crab” cakes to be, and then measure equal portions of crab cakes. With your hands, form into cakes.

7. Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.

8. Finish with a touch of sea salt.

Remoulade

Use a whisk to mix together yogurt, mustard, paprika, lemon juice, salt, and pepper. Optional - Add a dash or two of hot sauce to give it an extra kick.

Featured Shiitake Mushroom Recipe

Shiitake Mushroom Tapenade

from The Undiet Cookbook by Meghan Telpner

Prep 10 minutes

Cook 8 minutes

Makes 1 cup

Ingredients

3 cups shiitake mushrooms

2 Tbsp olive oil, avocado oil, or ghee

2 cloves garlic, minced

2 tbsp tamari or coconut aminos

2 tbsp capers

1. Wipe mushrooms clean with a damp towel, remove and discard the stems, and slice the mushrooms into long strips.

2. Heat 1 Tbsp of the olive oil in your skillet over medium heat and add the garlic. Cook until fragrant, about 3 minutes.

3. Add the tamari and mushrooms and cook just until the tops darken a little and the flesh softens.

4. Remove from the heat and transfer to a food processor.

5. Process the mushrooms with the remaining 2 Tbsp oil and the capers.

Featured Oyster Recipe

Mushroom Chilorio  - Chilorio de Hongos

From Vegan Mexico by Jason Wyrick

From the Mexican region of Sinaloa

*Use the mixture to make to make tacos, burritos, burritas, chimichangas, gorditas, subs (tortas), tostadas, quesadillas, sopes, or tamales.

Makes 4 cups

Ingredients

4 anchos chiles, stemmed and seeded

8 cloves garlic

1 tsp dried Mexican Oregano

¾ tsp ground cumin

½ tsp freshly ground black pepper

¾ tsp salt

¼ cup distilled white vinegar

3 tbsp vegan shortening (optional)

4 cups sliced mushrooms - we recommend Huldufolk Homestead Oyster Mushrooms

Toast the anchos then rehydrate them for 15 minutes in a bowl with enough hot water to cover them. Drain the anchos and transfer them to a blender. Add the garlic, oregano, cumin, pepper, salt, and vinegar and puree until smooth.

Fried Sauce Version - If using the shortening to fry the sauce, bring shortening to just above medium-high heat in a wide, deep pan. Add the sauce and fry it for 15 - 20 minutes, stirring every minute or so. Add the mushrooms and once they have absorbed the sauce, remove the chilorio from the heat and serve.

Unfried Sauce Version - Transfer the sauce to a 2 quart pot and simmer over medium heat for 15-20 minutes. Add the mushrooms and once they have absorbed the sauce, remove the chilorio from the heat and serve.

Blowing Off Some Dust

Jon started this blog many many years ago. Rather than erase and start fresh, we thought we'd leave it as is, to pay homage to our roots, and grow from here. 

Over the posts we'll describe who we are, what we do, where we're going and why.

And recipes! because sometimes you just don't know what to do with a mushroom.

The little blurb on our facebook says it well, 

"Huldufolk Homestead is a sustainable farm community based in Eastern Pennsylvania. On the surface, we're a little business that sells gourmet mushrooms at local farmers markets, and handmade leather goods at craft fairs. 

If you get a closer look, we're a big loud growing idea. Beyond our business, HH is a group of earth-centric individuals that are working everyday to find easier, sensible, and accessible ways to live, while helping the environment around us.

As of 2017, we are a single house, one family operation. By 2018 we intend to move to a larger farm lot in order to start an off-the-grid Earthship community, farm, and education center. There are many steps involved to reach our goals, so stay tuned to see what's in store."

To start out, we'll be vending at the NEW Fresh Fridays at Downtown Allentown Local Food Market  and the Macungie Farmers Market. 

Because Fresh Fridays is brand new, we're really excited to be a part of the special vendors that were selected to participate. Macungie is close to home and where Zammer grew up so we hope we'll fit in there. We're really motivated to meet the demand for yummy mushrooms in the Lehigh Valley. 

Check out all our adventures and endeavors. Like, follow, and share!
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