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Recipes

Mushroom Sweet Corn

​Ingredients for 3 servings

  • 3 ears of corn

  • 1/2 lb of fresh mushrooms (we like oyster, chestnut & pioppino)

  • 1/2 large white onion

  • Fresh Thyme

  • Olive Oil and/or Butter

  • Fresh parmesan (optional)

  1. Use 3 ears of sweet corn and cut the raw corn off the cob. 

  2. Dice about 1/2 of a large white onion.

  3. Chop fresh thyme

  4. Mix corn, onion, & thyme and sautee in olive oil & butter until carmelized.  Salt to taste.

  5. Chop mushrooms (we use a blend of oyster, chestnut, and pioppino) and sautee in olive oil & butter until carmelized.  Salt to taste.

  6. Top with fresh paresan cheese if desired.

  7. Mix all together and serve hot.

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Teriyaki Mushroom Grilled Cheese on Sourdough

​Ingredients for 2 sandwiches

  • 12 oyster caps

  • Olive Oil and/or Butter

  • 1/4-1/2 cup Teriyaki Sauce or Marinade

  • Fresh sourdough bread

  • Sharp Cheddar

  • Pepperjack cheese

  1. Cut just the caps off of oyster mushrooms.  (Save the rest to sautee or use in stocks)

  2. Marinade mushroom caps in teriyaki for 20-30 minutes. 

  3. Spread mushroom caps in a single layer on a sheet pan and convection bake at 425 until liquid is evaporated and mushrooms have started to crisp. 

  4. Toast fresh sourdough in butter in a skillet and layer with the cooked mushrooms, cheddar cheese, and pepperjack cheese. 

  5. Cook until cheese is melted and serve immediately.

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