Mushroom Pasta with Peppers & Tomatoes
What you need:1 lb fresh mushrooms (1/2 lb each of variety of your choice)3 Tbsp extra virgin olive oil + more for finishing 1 Tbsp chopped garlic3/4 cup sliced shallots or onions2 cups sliced peppers (red, orange, Italian, Lunchbox, or bell)2 cups fresh tomatoes, chunked1 lb pasta of your choice1/2 cup parsley, rough chop1/2 cup basil leaves, rough chop What you do:1. In a large pan, sauté mushrooms in two batches, using 1/2 Tbsp olive oil for each, seasoning w/salt and pepper2. When golden brown, remove and set aside3. Wipe out the pan, add 2 Tbsp olive oil, sauté onions,...
Cooking with our dried and powdered mushrooms.
I get a lot of questions at our market stands about how customers should prepare dried mushrooms and just to be clear upfront: they are not meant to be eaten straight out of the bag. I suppose it’s possible, but not recommended. The most common way to use dried mushrooms is to rehydrate them while cooking; meaning you cook them into a dish that has a lot of hot liquid and they become tender and add flavor as they swell back up with moisture.One of my favorite uses is to add dried mushrooms when making bone broth. If you have...
Cook 'Em Crispy! A super simple mushroom recipe.
Sautéing any wood-loving mushroom until it crisps up a little in the pan is a sure-fire way to get the most umami bang for your buck.
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