What to do with MUSHROOMS
Night Market vendors Christopher & Emily Appelman of Stone Hollow Gardens & Shroomery gave us the inside scoop on a coupe of their favorite tasty dishes! Mushrooms are a great meat-alternative if you’re looking for new Meatless Monday meal ideas, or trying to lessen your carbon footprint.
Coconut Woods Blend Mushroom Soup
(makes about 6 servings)
Ingredients
1 tsp. oil
1/4 c. diced shallots
1 clove garlic, minced
1-3 small chili pepper(or other spicy pepper), chopped (seeds removed if you want it mild)
1" slice of ginger, peeled and grated
1 oz dried Woods Blend
1 c. cubed russet potatoes
2 c. vegetable broth
1 tsp. salt
1 c. coconut milk
1/4 c.spinach
1 T chopped cilantro
1/2 c. water (if needed)
limes
lime wedges
chopped cilantro and spinach
Directions
1. Heat the oil over medium heat and add the shallots, cooking until translucent. Add the garlic, chili pepper, and ginger and cook another minute.
2. Add the cubed potato, vegetable broth, and dried woods blend and salt and cook until the potato is tender.
3. Add the coconut milk, spinach and cilantro. If the broth is too thick, add up to 1/2 c. water. Remove the soup from the heat.
4. Serve the soup with a squeeze of lime juice and lime wedges, along with some additional chopped cilantro and spinach.
Maitake and Oyster Mushroom Ravioli
Ingredients
For the Filling
½ c. dried maitake mushroom (chopped small and rehydrated in veggie broth)
½ c. dried oyster mushroom (chopped small and rehydrated in veggie broth)
*once mushrooms rehydrate strain and save the broth.
2 garlic cloves, sliced
¼ c. butter
¼ tsp fresh ground black pepper
⅛ tsp sea salt
¼ tsp onion powder
¼ tsp garlic powder
½ c. vegetable broth
1 tbsp olive oil
1 c. ricotta cheese
¼ c. parmesan
For the Ravioli
3 c. unbleached white flour
½ tsp salt
2 eggs
½ c. water
Directions
Filling
1. Melt butter in frying pan. Add olive oil to melted butter. Add ¼ c. of each maitake and oyster. Let mushrooms sweat until they release their juices. Add pepper, salt, onion and garlic powder. Add ⅛ c. mushroom broth and let mixture reduce. Once reduced remove from heat and *set aside*.
2. Add cheeses to food processor with ¼ c. each maitake and oyster mushroom. Add ½ c. broth. Blend together until smooth. Add more broth if mixture is thick. Place cheese/mushroom mix in bowl. Add the *set aside* mix to this bowl and let sit.
Dough
1. Sift flour and salt together. Beat eggs slightly in small bowl. In a large bowl combine beaten eggs and flour mixture together. Knead in just enough warm water to make a stiff dough. Set dough on cutting board, cover and let sit for 15 min.
2. Cut dough in half and roll each half out on a floured surface. Roll very thin (approx. 1/16 to ⅛ in. thick.
Stuffing Ravioli
1. Drop 1 to 1.5 tsp of filling about 1.5 in. apart all along one sheet of the dough. When sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
2. Using your finger gently press/seal dough between each dab of filling. Cut ravioli into squares with pastry knife or very sharp knife.
3. Allow ravioli to dry for one hour before cooking.
Cooking the Ravioli
1. Drop ravioli into 6 to 8 quarts of salted boiling water and let cook for 10 to 15 min. or until dough is tender.
2. Remove ravioli from pot carefully and serve warm.
Enjoy with your favorite marinara, pesto, or cream sauce!
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