23 Jan Noble Mushrooms are here!
It may be gray outside but things are looking very colorful in our produce section thanks to our new local supplier Noble Mushrooms, based in Hillsborough, NJ. We recently brought their eye-catching blue oyster, lion’s mane, and chestnut mushroom varieties into all three locations. If you’ve already picked up a grow your own kit, took a few bunches home with you, or just spied them in the produce sections and wondered how on earth to prepare them, we’ve compiled a couple recipes that really play to the strengths of these amazing mushrooms.
Oyster Mushroom Fritters with Scallion Aioli
Ingredients
For the Aioli
- ½ cup mayonnaise (or vegenaise)
- 2 oz scallion greens finely minced (save a pinch for garnish!)
- ½ lemon juiced
- ¼ cup extra virgin olive oil
- ½ tsp salt
For the Mushrooms
- ½ lb Blue Oyster mushrooms
- 1 cup milk
- 1 egg
- 1 cup flour
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp cayenne powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
Instructions
For the Aioli
- Place mayonnaise, lemon juice, scallion greens, and salt in food processor and begin blending.
- Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.
For the Mushrooms
- Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.
- Whisk milk and egg in large mixing bowl.
- Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
- Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.
- Pour enough oil to submerge mushroom in large vessel and heat to 350°F.
- Once oil is up to temperature, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.
- Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.
- Place sauce in center, garnish with some more scallion greens and serve.
Notes
Adapted from North Spore
https://northspore.com/blogs/the-black-trumpet/5-of-the-best-blue-oyster-mushroom-recipes
Roasted Chestnut Mushroom Salad
Ingredients
- 8 oz Chestnut mushrooms
- 2 tbsp cooking oil
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt plus more to taste
- Fresh ground black pepper
- A handful of fresh thyme sprigs
- 3 large cloves of garlic
- 1 tbsp balsamic vinegar
- 4 oz shallot cut into ¼ inch rounds
Instructions
- Crush the garlic cloves and cut into ½ inch pieces.
- Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.
- Lay the mushrooms out on a cast iron pan or baking sheet lined with parchment and roast at 425°F for 20-25 minutes or until lightly brown. Rotate the pan 180° after 15 minutes.
- Peel the shallot and slice ¼ inch thick. Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.
- Remove the mushrooms from the oven. Discard the thyme sprigs, transfer to a bowl, add the shallots and olive oil and cool.
- Double check the seasoning for salt and pepper and adjust until it tastes good to you. Serve warm or room temperature.
Notes
From Forager Chef:
https://foragerchef.com/chestnut-mushroom/
Comment below with your favorite mushroom recipe!