IMG_4974.jpeg

Our Favorite Recipes
 

Quandary Lake Mushrooms are delicious and nutritious - and so versatile! Use them instead of a common button mushroom to experience their complex taste and texture, while getting the benefits of lots of vitamins and antioxidants.

Scroll down to see some of our favorite recipes to try. Please contact us if you have a recipe that you love to add to the list!

Mushroom Tacos


Make Pico de Gallo:  Blend 1 chopped tomato, 1 chopped avocado, 1 chopped jalapeño and chopped cilantro to taste.

 

Tear 1.5 lbs. of mushrooms into bite sized pieces and fry in oil until golden and crispy. Season at the end with ¼ tsp. cumin and ½ tsp. salt. Serve on heated tortilla with Pico de Gallo and crumbled fresca cheese.

From The New York Times. Shared by our customer Beth Harris.

Coconut-Braised Mushrooms with Ginger and Scallions

1 1" piece ginger root, peeled, finely chopped

4 garlic cloves, crushed

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. soy sauce

1½ tsp. curry powder

12 oz. oyster mushrooms, stems trimmed, halved or torn if very large

½ cup Peppadew peppers in brine or other mild chilis

Koster salt

2 scallions, thinly sliced

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35-40 minutes.

Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5-10 minutes. Season with salt.

Divide braised mushrooms among shallow bowls and top with scallions. Serve with rice.

Makes 4 servings.

From Bon Appetit, Vol. 67, No. 4, May 2022

Hungarian Mushroom Soup

4 Tbsp. butter

2 cups onions, chopped

1 lb. mushrooms, sliced

2 cups chicken or vegetable stock

½ cup dry white wine or sherry

2 tsp. dried dill

2 tsp. minced fresh thyme leaves

2 tsp. paprika

2 Tbsp. soy sauce

1 cup whole milk (no substitutions)

3 Tbsp. flour

¼ cup sour cream

2 Tbsp. lemon juice

2 Tbsp. fresh Italian parsley

 

In a heavy pot or Dutch oven, saute the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.

 

Add the dill, thyme, paprika, broth, soy sauce and wine. Bring the soup to a simmer and cook until the liquid reduces by half.

 

Meanwhile, in a small bowl whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.

 

Turn the heat down to low and slowly stir in the sour cream and lemon juice.

 

Garnish the soup with parsley and serve hot.

 

Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.

 

From The Modern Proper, themodernproper.com

 

 

Mushroom Piccata

 

1 lemon

3 Tbsp. extra-virgin olive oil, divided

12 oz. mixed mushrooms, torn into large pieces

1 tsp. all-purpose flour or cornstarch

Kosher salt

1 large shallot or 1 small red onion, finely chopped

3 garlic cloves, thinly sliced

½ cup dry white wine

½ cup Castelvetrano or other olives, crushed, pits removed

1 Tbsp. drained capers

2 Tbsp. unsalted butter, cut into pieces

Freshly ground black pepper

Parsley leaves

 

Using a sharp knife, slice lemon into very thin rounds (aim to get about 6-8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside.

 

Heat 2 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp all over, 6-8 minutes. Season with salt and transfer to a large plate.

 

Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2-3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze 1 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper.

 

Return mushrooms to skillet and cook, tossing and adding a splash or water to loosen sauce as needed, just until well coated.

 

Top mushroom picatta with parsley just before serving.

 

Makes 4 servings.

 

From Bon Appetit, Vol. 67, No. 4, May 2022

Scott and Alinde Moore's Cheese-Mushroom Quiche

1 ready-made pie crust

1½ cups grated Swiss cheese

1 Tbsp. butter

1 medium onion, chopped

¼ lb. oyster mushrooms, torn

Dash of salt, pepper, and thyme

¼ tsp. salt

1½ cups milk

¼ tsp. dry mustard

4 eggs

3 Tbsp. flour

Paprika

Cover bottom of pie crust with grated Swiss cheese.

Meanwhile, saute butter, onions, mushrooms, salt, pepper and thyme.

Add the sautéed ingredients to the pie crust.

 

Beat together the remaining five ingredients and pour over mushroom layer in piecrust. Sprinkle with paprika.

Bake at 375 degrees for 40-45 minutes, or until the center is firm.

Makes 2-4 servings

From Growing Gourmet and Medicinal Mushrooms, Third Edition, by Paul Stamets. 2000, Ten Speed Press, Berkeley.

Squash and Barley Risotto

6 cups vegetable or chicken broth

2 Tbsp. unsalted butter

2 carrots, peeled and freshly chopped

2 shallots, minced

½ lb. fresh oyster mushrooms, brushed clean and torn or thinly sliced

1 cup pearl barley

1 small butternut squash, about 1½ lb. peeled, seeded, and cut into 1-inch chunks

1 bay leaf

½ tsp. coarse salt

½ tsp. ground pepper

½ cup walnut halves

½ cup grated Parmesan cheese

2 Tbsp. thinly sliced fresh chives

Pour the stock into a saucepan and bring to a simmer. Adjust the heat so the liquid maintains a bare simmer.

In a large saucepan over medium-high heat, melt the butter. Add the carrots and shallots and cook, stirring frequently until soft, 2-3 minutes. Add the mushrooms and cook, stirring frequently until tender, about 5 minutes. Stir in the barley and cook, stirring to coat the grains, for 1 minute longer. Add the squash and bay leaf and 2½ cups of the hot stock. Cover and simmer until the stock is absorbed, about 10 minutes.

Uncover and continue simmering, stirring in ½ cup of the stock at a time and waiting for each addition to be absorbed before adding more. After 35-40 minutes, the barley should be creamy and tender. Season with the salt and pepper.

Meanwhile in a small frying pan over medium-high heat, toast the walnuts until lightly browned, 5-7 minutes. Transfer to a cutting board and chop coarsely.

To serve, ladle the risotto into warmed individual bowls. Sprinkle with the Parmesan, walnuts, and chives and serve immediately.

Makes 4 servings.

From the Pacific Northwest, New American Cooking, by Jean Galton. Williams-Sonoma, Time Life Books.

 

 

Chicken-Mushroom Skillet

 

4 6-oz. boneless, skinless chicken breasts

½ tsp. black pepper

1¼ tsp. Kosher salt, divided

2 Tbsp. olive oil

6 oz. cremini mushrooms, halved

6 oz. oyster mushrooms, torn

6 garlic cloves, smashed

½ cup (4 oz.) dry white wine

¼ cup unsalted chicken stock

1 Tbsp. fresh thyme leaves

1 Tbsp. chopped fresh Italian parsley

Lemon wedges

 

Sprinkle chicken evenly with pepper and ¾ tsp. of the salt. Heat oil in a large skillet over medium-high. Add chicken. Cook until well browned, about 6 minutes per side. Transfer to a plate; set aside.

 

Melt butter in a pan over medium-high. Add mushrooms. Cook, undisturbed, 3 minutes. Sprinkle with remaining ½ tsp. salt. Stir in wine and stock.

 

Return chicken to pan, and sprinkle with thyme. Cook, undisturbed, until a thermometer inserted in thickest portion registers 165 degrees F, about 3 minutes.

 

Sprinkle with parsley. Serve with rice and lemon wedges.

 

Makes 4 servings.

 

From Southern Living Magazine, October 2019.

 

 

Mike's Oyster Chowder

 

3 pieces bacon, chopped, or about 3 Tbsp. olive oil

1 onion, diced

2 stalks celery, diced

3 Tbsp. butter

1 Tbsp. flour

1½ cups diced potatoes

5 cups stock

1 bay leaf

1 sprig fresh thyme (or 1 tsp. dried)

1 tsp. white pepper, and more to taste

Salt to taste

3 cups oyster mushrooms. Separate mushrooms into individual florets.

1 cup sherry (we like Don Benigno Amontillado)

Parsley or other green garnish

¾ cup heavy cream

1 cup diced red pepper

A few extra oyster mushrooms and butter in which to fry them.

 

Fry bacon on medium heat until crispy.

 

Add onions and celery.

 

When the onions are translucent, add flour and butter and, stirring often, gently brown into a roux. Add the potatoes and stock, bay leaf and thyme, stir thoroughly and simmer for about 25 minutes, until potatoes are cooked.

 

While it simmers, fry some oyster mushrooms in butter very slowly, so they get deliciously crispy.

 

Season the soup with salt and white pepper to taste. Remove the bay leaf and thyme sprig.

 

Add the mushrooms and sherry and simmer for 10 minutes. Add cream and red peppers, and simmer 5 more minutes on low.

 

Garnish with parsley and fried mushrooms and serve.

 

Makes 4 servings.

 

From "Make Room for Mushrooms", by Ari LeVaux, Gatehouse Media, reprinted July 3, 2019 in the Burlington Time-News.