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shiitake

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Burger with Onions & Mushrooms

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Adapted from recipes by My Nourished Home and The Kitchn, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Pattie Garrett

For the Onions and Mushrooms:
● 2 to 3 Tablespoons olive oil*
● 3 Tablespoons butter*
● 2 large sweet onions*
● 16 ounces mushrooms* (shiitake* and/or oyster*)

For the burgers:
● 2 pounds ground beef*
● 1/2 small onion*, finely chopped
● 2 teaspoons Worcestershire sauce
● 2 teaspoons tamari or soy sauce
● 1 teaspoon garlic powder
● Freshly ground black pepper
● 6 hamburger buns, split

Instructions

For the Onions and Mushrooms:
1. In a large saute pan, heat the oil and butter on medium-low. Peel and slice the onions into long, thin slices. Place the onions in the pan, add salt and pepper to taste, and carefully toss to coat all the onions in the oil and butter. Allow to caramelize, stirring occasionally for 20 to 30 minutes. They’ll turn a warm brown color.
2. Add the mushrooms to the onions, carefully toss to coat them with oil. Continue to cook on medium-low. The mushrooms will become soft and browned.

For the burgers:
3. Heat the grill. Heat an outdoor grill to high heat (about 450°F). On a charcoal grill, arrange the coals to create high heat and a low heat cooking zone (direct and indirect grilling). Meanwhile, prepare the burger patties.
4. Season the beef. Place the ground beef on a baking sheet and gently pat it into a log. Use your thumb to make a deep trough in the center. Sprinkle the onions evenly into the trough. Whisk the Worcestershire, tamari or soy sauce, and garlic powder together in a small bowl. Sprinkle this over the onions. Finish with a few grinds of fresh black pepper over everything.
5. Shape the patties. Pinch the ground beef closed around the onions. Divide the meat into 8 equal portions using a chef knife, a bench scraper, or your fingers. Use your hands to gently flatten each portion into a patty about 1-inch thick. Try not to compact or overwork the meat. Let the burgers sit at room temperature until the grill is ready, about 20 minutes.
6. Grill the burgers. Place the patties on the grill in a single layer. Cook until grill marks appear, about 2 minutes. Flip and cook until grill marks appear on the second side, about 2 minutes more. If using a charcoal grill, move the patties to a lower-heat (indirect) area of the grill. If using a gas grill, reduce the heat to medium. Grill 2 to 3 minutes more for medium-rare burgers, 3 to 4 minutes more for medium, or 5 to 6 minutes more for well-done burgers.
7. Assemble the burgers. Place a patty on each toasted bun and serve with toppings.

Sweet dreams are made… from mushrooms

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By Himanee Gupta-Carlson

Mariaville Mushroom Men, photo by Pattie Garrett

Mushrooms from the Saratoga Farmers’ Market often find their way into my meals. Farms such as Mariaville Mushroom Men and Ramble Creek offer a wide array of these low-calorie, high-protein fungi. All are easy to prepare, taste wonderful, and once in a while, I’ve found, lead to pleasant dreams.

What makes mushrooms stand out from other fresh farm offerings? For starters, they are in a category of foods by themselves. As Brie Mazurek of the Center for Urban Education about Sustainable Education writes in A Guide to Specialty Mushrooms, “Mushrooms are not vegetables. They are closer to animals than plants and belong to their own distinct kingdom, Fungi. As a fruit is to a tree, mushrooms are the spore-bearing fruiting bodies that allow fungi to produce.”

Farmers’ market mushrooms generally are grown in sawdust or logs. For many years, the varieties available were primarily shiitake and oysters. Now, farmers also are growing lions mane, nameko, chestnuts, and king oysters.

Is there a huge difference in flavor or preparation method for these varieties?

To me, no. There are subtle variations that make trying the different mushrooms an intriguing experience. Often, I pick up a different variety each week to sample and experiment with.

Ramble Creek Farm, photo provided

Vendors can offer cooking tips. You also can try this simple roasting preparation, which works for nearly all fresh varieties:

First, give the mushrooms a quick rinse. After they have drip-dried, remove the harder stem edges with a knife and chop the mushrooms into bite-sized pieces. Heat a skillet. Place the mushrooms in the skillet and cook them quickly on medium-high heat, tossing them frequently with two wooden spoons to keep them from sticking to the pan. This roasting method releases the mushroom’s juices and helps bring out their flavor.

After about five minutes, turn off the heat and quickly add a liquid of choice, such as oil, butter, wine, vinegar or lemon juice, or broth. Often, I add olive oil with a little wine. Continue to toss the mushrooms so they do not stick, and add seasonings such as black pepper, garlic, onions, shallots, chopped rosemary and/or thyme. Remove from the pan and serve.

 

This week’s recipe: Mushroom Kale Pizza