This hearty vegetable comes in many forms: large portobellos, stringy shiitake, and small cremini. Mushrooms are a great way to make produce the star of your dish, as they will leave you feeling full and satisfied. They are also a great source of Vitamin D, potassium, and selenium (which helps with immunity). Roast them, sauté them, stuff them, or blend them into a soup! We are so excited to have creminis from RI Mushrooms in the share this week!
Click here to learn about and urban farm in Montreal that is growing mushrooms using beer and coffee waste!
Curry Mushroom Soup
1/2 lb cremini mushrooms, sliced*
1 T vegetable oil
2 cloves garlic*
2 carrots, shredded*
1 t ground ginger
1 T turmeric
1 T coriander
1 1/2 T curry powder
3 C vegetable stock
1/2 C coconut milk
Salt and pepper to taste
1. Heat oil in pot over medium heat.
2. Mince garlic, then add to pot and cook until browned.
3. Add mushrooms, carrots, and ground ginger, sautéing for 4-5 minutes.
4. Add coriander, turmeric, and curry powder, cooking for one minute.
5. Add vegetable stock, then cook for 5 minutes.
6. Add coconut milk, salt, and pepper. Cook for one more minute, and enjoy!
Spicy Stuffed Mushrooms
1/2 lb cremini mushrooms*
1 T olive oil
1/2 red onion, chopped
3 cloves garlic, minced*
1 t black pepper
1 t salt
1 t cayenne powder
4 oz Narragansett Creamery Plain Angelito cheese (or cream cheese)*
4 oz Narragansett Creamery Atwell's Gold cheese, shredded*
*from this week's share
1. Preheat oven to 350°F.
2. Cut stems off of mushrooms, dicing them into small pieces. Clean mushroom caps and set aside.
3. Finely chop the red onion, then add it to a sauté pan with oil and diced mushrooms caps. Sauté for 5 minutes, then remove from heat and add to a bowl.
4. Add Angelito cheese, cayenne, salt, and pepper to bowl, stirring until combined.
5. Arrange each mushroom cap on a parchment-lined baking sheet. Spoon the cheese mixture into each mushroom cap, then top with shredded Atwell's Gold cheese.
5. Bake for 20 minutes. Enjoy!