Recipe: Shiitake Mushroom Omelette

I love omelettes. They are so versatile: you can put practically anything in them, you can eat them any time of the day, and they are pretty easy to make. This recipe calls for a stronger cheese like blue cheese. I surprised Jeremy this morning with a demand to make this for breakfast so I could take pictures of it – and all we had on hand was Swiss cheese. It was still a very tasty breakfast.

 

Shiitake Mushroom Omelette

Serves 1 or 2
3 ounces shiitake or other mushrooms
3 Tbsp unsalted butter
2 eggs
1 Tbsp heavy cream
2 tsp chives, rosemary, or other herbs
1/4 cup blue cheese, or other strong cheese
1/3 cup fresh greens such as arugula or chard, chopped.

Trim stems from mushrooms and save for soup stock. Heat 2 Tbsp of butter on medium low heat. Chop mushroom caps and saute for five minutes, or until soft and slightly browned. If mushroom look dry, add more butter to the pan. Set aside.

Add cream and chopped herbs to eggs and blend. Heat omelette pan on low heat and add 1 to 1 1/2 Tbsp butter. When the pan is hot, pour egg mixture into the pan so that the mixture extends to the edges of the pan. Top with crumbles of cheese, and add mushrooms and fresh greens to one half.

When the egg is cooked through, fold omelette in half and serve. Garnish with more herbs if you like. Serve with a green salad or slaw of kale, cabbage, and grated carrot. Enjoy!

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Before and After

We had a lot of “before and after” on the farm this last week. As I mentioned last week, we got a start on turning all of that cut wood from last year into firewood. Jeremy thinks he got through maybe 1/3 of the pile of wood. There is a LOT of firewood!

 

Last weekend I was also working on that darn pack shed again. It’s SO CLOSE to being painted! But it’s not there yet. There are just a few bits at one end that are too high up for me to reach and we don’t have scaffolding. We have one ladder that is too tall and one that is too short!  So Jeremy has to finish those bits when he finds some free time. In between painting the pack shed and stacking firewood, I got to work painting a room in the upstairs of the farm house. We thought it could use some freshening and brightening up.

 

All this week Jeremy has had temporary folks coming by to help with the big fall project of moving the 5,000 logs in the woods up to the shade structure at the front of the farm. That is a bit of a long term project, though hopefully it will be wrapped up by the end of November if not sooner!  With the crew on hand Thursday, Jeremy decided it was time to take the shade fabric down from the shade structure. They’ll have to move the fabric on and off as they move more logs in and if the weather warms up to pick mushrooms. But with snow in the forecast, we don’t take any chances leaving the shade fabric up. We left it up once about 2-3 years ago and the weight of just a couple inches of snow from that early snowstorm bent the pipes of the shade structure!  We definitely don’t want to go through fixing that again.

 

We’ve got more to do to button up the farm for the winter and Jeremy is already contacting loggers looking for the new batch of 5,000 or so logs for inoculations to start in December.

I’m going to take a break from regular weekly email updates over the winter – you’ll just be hearing from us when there is a Winter Market happening. You won’t miss us too much though – Winter Markets are practically every other week now!

Recipe: Beef Burger with Shiitake

Beef Burger with Shiitake

Serves 4
4 oz. fresh shiitake mushrooms, sliced
2 Tbsp butter or olive oil
3/4 to 1 pound ground beef
1/4 to 1/2 cup blue cheese
1/4 to 1/2 cup onion
1/4 tsp fish sauce
1 tbsp Worcestershire sauce
a little salt and pepper
4 hamburger buns
1 to 3 oz. salad mix, sprouts or shoots

Remove stems from mushrooms and save for soup stock in the freezer. Slice mushroom caps. Heat skillet or pan and add 2 Tbsp butter or olive oil, then add mushrooms when fat is hot. Saute until soft and slightly browned, about 5 minutes. Set aside and cover.  You can also saute the onions, separately, or use them raw – depending on your preference.

Prepare grill for burgers and buns. Blend cold ground meat with chopped onion, crumbled cheese, fish sauce, Worcestershire sauce, and salt and pepper; then form into thick patties and place on hot grill. Flip patty once and grill on remaining side until done. You can also sear on cast iron skillet at medium-high heat. Remove burgers to platter and cover until ready to serve. While burgers are cooking, brush bun faces with butter or oil and grill or sear briefly, then set aside.

Place burgers on grilled buns, then top with sautéed mushrooms and salad mix, sprouts or shoots. Serve open face or top with remaining bun. Enjoy!

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Okay, our burgers never look perfect (all round like they were cut out by a giant cookie cutter), but they are fabulously tasty!

Recipe: Wild Rice and Shiitake Stew

Mmm, it is the season for soup and for wild rice. This recipe sounds amazing… but I have to be honest: I ran out of time this week and didn’t get to make a batch. I have no pictures to show you how yummy it looks!  You really can’t go wrong with wild rice, broth, and shiitakes though. So if you make this recipe, tell us how it turns out!

 

Wild Rice and Shiitake Stew

Serves 3 or 4
1 oz. dried shiitake mushrooms
or
8 oz. fresh shiitake mushrooms
1/2 cup wild rice
2 Tbsp. butter or olive oil
1 medium onion, chopped
2 celery stalks or small celery root, diced
1 clove garlic
1/2 tsp. oregano
1-1/2 Tbsp. all-purpose Flour
1/2 cup white wine
1 bay leaf
2 cups chicken or vegetable broth
1 tsp. rosemary
1/2 cup milk or cream
1/2 Tbsp. cider vinegar
1/4 tsp. salt or to taste
pepper to taste
1/4 cup friesago or parmesan cheese, finely grated

If you’re using dried mushrooms, place them in a bowl and cover with water. Soak for at  least one hour, or until plump. Remove the mushrooms from the water (save the water) and pat dry.

Remove mushroom stems, chop caps and set aside. Place the wild rice in a wire strainer and rinse with cold water. Place the rice in a pot and add water so water is 3/4 of an inch above rice. Bring to rolling boil for ten minutes then simmer, covered, until the rice opens and becomes fluffy, or about 30 minutes. Stir occasionally while simmering.

While the rice cooks, heat butter or oil in dutch oven or pot over medium-high heat. Add the onions and celery with salt and cook until the onions have softened and turned translucent, or about 5 minutes. Turn the heat down to medium and stir in the mushrooms. Cook until the mushrooms are tender, or another 15-20 minutes.

Add the garlic and oregano and cook until fragrant, about 30 seconds. Sprinkle the flour over the veggies and stir until they become sticky and there is no more visible dry flour. Increase the heat to medium-high and add the wine and mushroom water (if you don’t have mushroom soaking water, you can put in about 1/2 cup of broth). Simmer the mixture until it has thickened and the liquid has reduced. Stir occasionally while simmering.

Add the bay leaf and stock. Bring to a boil, and then reduce heat. Simmer for 20 minutes to meld the flavors. Add the rosemary, milk, and wild rice. Simmer for another 10-15 minutes, or until the soup has thickened to your liking. Stir in the vinegar, half the cheese, and pepper. Serve immediately with remaining cheese sprinkled on top.

 

adapted from recipe provided by Northern Lakes Wild Rice

Farmer of the Month

Last Sunday we had our Open House. It was fun to show the whole operation to a few folks, including “neighbors” from down the road in Rice Lake and a friend we hadn’t seen in years. After touring around checking out all the mushrooms and fruiting areas, we cooked mushroom brats over the fire, then we had apple crisp made with apples from the big grandfather apple tree on the farm. If you missed this open house, don’t worry – we’ll have one again some day!

I somehow failed to mention (all of last month) that Jeremy was “farmer of the month” at the Farm Table in Amery, Wisconsin. The Farm Table Foundation teaches classes and workshops, partners with and supports local farmers, and has a fabulous restaurant with very tasty food in downtown Amery.

Each month they have a featured farmer and Jeremy was the farmer for September.

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All month they have a couple of special recipes made up to highlight the products from the farm they’re featuring. For Jeremy they had made up a Mushroom Ragu Crostini and a Mushroom Paperdelle. Then towards the end of the month the farmer comes to the restaurant to hang out during dinner and answer questions.

I got to tag along, so I got to try the crostini. I wish I had tried the pasta dish too, because it looked amazing! It’s hard to describe what it’s like ordering a fancy dish from a fancy restaurant made with mushrooms that my husband picked and delivered himself. It’s pretty cool (but mostly it’s nice having someone else do the cooking!).

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After enjoying a taste of our mushrooms, we walked around with the Program Director, Brandie. She had put together a taste test tray of Jeremy’s log-grown shiitake and some “store-bought,” not-log-grown, crimini mushrooms.

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We walked around the restaurant handing out samples to diners to see if they could guess which was which. Well – everyone could! And everyone agreed the shiitake were better. We answered questions about our farm, growing mushrooms, inoculations, and all sorts of things.

It felt a little odd at first to walk up to people in a restaurant who were eating dinner and interrupt them. But no one seemed to mind and they were quite interested in finding out more. I really like this educational piece that the Farm Table Foundation does. It’s not just about making and serving really good local food; they really believe in educating people about food and agriculture too.

They’re probably on to a new featured farm now, but don’t let that stop you from taking a trip out there for a meal!

Recipe: Delicata squash and Mushroom butter

Okay, I can’t help myself: this is more of a “recipe” than a recipe. I had to use the quota marks! That’s because this is more of a serving suggestion than an actual recipe. I’m going to do my best to make this look and feel like an actual recipe, but it’s hard to do that when there are only a couple ingredients involved.

The first ingredient is delicata squash. Delicata is a kind of winter squash and it is absolutely amazing. They are relatively small and easy to work with and taste great. They’re in stores and farmers markets now, so make sure to pick some up soon if you’ve never tried one.

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The second ingredient is our very own mushroom butter. If you’re near the Twin Cities you can find our mushroom butters (and spreads!) either at the farmers market or at The Wedge Co-op. I chose our smoked shiitake butter for this. Jeremy starts with our shiitake and smokes them in a smoker. Then he cooks those up with shallots and herbs, adds butter and mixes it all up creating a fabulous smokey, mushroomy, herby butter.

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That’s pretty much it. So here is an official looking “recipe.” This dish is a great side to add to the rest of your dinner.

Delicata Squash and CTHM Mushroom Butter

Delicata squash (however many you need for your meal)
Jar of CTHM Smoked Shiitake Mushroom Butter
a little butter or olive oil

  1. Clean the squash in case there is any dirt still on it. Slice the squash in half and scrape out the seeds and guts. You can compost the insides, feed them to your chickens, or save the seeds and toast them just like pumpkin seeds.
  2. Spread a little bit of butter or olive oil on the squash. This just helps it not dry out while cooking and adds to the tasty flavor. Place the halves on a baking sheet.
  3. Bake in the oven at 350 degrees for 40 minutes. After 40 minutes check to see if the squash is done. It will be quite soft and creamy when done. If they aren’t done, check every 10 minutes or so until they’re done.
  4. Scoop a dollop of Mushroom Butter into the hot squash and enjoy!