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Posts Tagged mushrooms

Warm Mushroom and Wilted Spinach Salad

3⁄4 lb. fresh spinach (washed and dried)
1⁄4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb. mushroom, sliced
Sea salt
1⁄2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional) directions

Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.

Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.

Warm the oil in a sauté pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.

You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp. or so of olive oil if you feel like it’s not enough. Just make sure it’s nice and hot.

Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!






Pork Chop with White Wine Sauce Recipe

4 bone-in pork chops, 3/4-inch thick
1 tablespoon olive oil
1 tablespoon salt
1 tablespoons butter
8 ounces sliced mushrooms
1 yellow onion, sliced
1/2 cup dry white wine (suggestion: Chardonnay or Chablis)
1/4 cup heavy cream

Brush both sides of each pork chop with olive oil and season with salt.

Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.

Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes. Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together.  Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.





Spinach, Bacon and Mushroom Quiche

Many Thanks to Anne Buggy for this recipe that is low carb and uses multiple items in the share!

4 large eggs, lightly whisked
3/4 c cream
3/4 c water
2 Tablespoons melted butter
1 Tablespoon flour
Spinach, 1 bunch, cooked and drained
1/4 tsp salt
1/4 tsp pepper
3 Tablespoons sour cream
1/2 c mushrooms, coarsely chopped
1/2 c chopped onion
6 slices bacon, cooked until crisp and drained and crumbled (reserve 1 T bacon fat to
Sauté the onion and mushrooms)
1/2 c shredded Swiss cheese (I used mozzarella)
3 Tablespoons Parmesan or Romano cheese

Blend first 5 ingredients.

After cooking bacon, drain and crumble. Set aside.

Reserve 1 T bacon grease. Discard the rest, sauté the onion and mushrooms in 1 T
Of bacon fat. Set aside.

Wash and chop the fresh spinach. Cook in small amount water and drain well.

Add Spinach and cheeses to sautéed mixture. Toss gently. Salt and pepper to taste. Add this to the egg mixture.

Prepare 9″ quiche or pie pan by spraying with Pam. Pour in mixture and bake in Pre-heated 375 degree oven for 40 minutes.

From: Atomhockeymomm on





Morristown Mushrooms

Years ago I purchased a cookbook called “A Matter of Taste” from the Morristown Junior League and this is a recipe that I had prepared quite a few times for a simple appetizer, something like the mushroom turnover without the preparation of the pastry.  Use as a spread on crackers or a filling for crepes or croissants.

Yield: 8″ pie
4 slices bacon
1/2 cup chopped onion
1 (8 ounce) package cream cheese
1/2 pound mushrooms, chopped
1/2 cup sour cream
white pepper
fresh dill sprigs

Preheat the oven to 325

Fry bacon, crumble and set aside.

Reserve drippings. Sauté onions in bacon drippings. Drain, and add cream cheese to the onions. Heat and stir until the cheese is melted

Add mushrooms and heat thoroughly. Stir in the sour cream, bacon and a pinch of pepper

Spoon mixture into an 8” pie plate and bake for 30 minutes. After baking transfer to a serving bowl, garnish with fresh dill sprigs and serve with firm hearty crackers or breads.

From: A Matter of Taste-Morristown Junior League




Fried Egg with Sautéed Dandelion Greens and Mushrooms

For Sautéed Dandelion Greens:
1 Large Bunch Dandelion Leaves
3 Tablespoons Olive Oil (separated)
3-4 cloves Garlic Sliced Thin
1 Pound Roughly Chopped Mushrooms
2 Tablespoons Unsalted Butter
Kosher Salt
Freshly Ground Black Pepper

For Eggs on Toast:
2 1 Inch Thick Slices of Challah Bread or your favorite bread
2 Farm Eggs

For Sautéed Dandelion Greens: 

Clean and Rinse and dry the dandelion greens and set aside.

In a large sauté pan, add 2 Tablespoons of the olive oil and heat over medium high heat.

Once the oil is shimmering, add the garlic to the pan. Continue cooking until the garlic begins to turn brown.

Add the mushrooms to the hot pan and mix them well with the garlic. If the pan becomes dry, drizzle in 1 tablespoon of olive oil. Add a pinch of salt to the mixture.

Continue cooking the mushrooms until they are wilted and glossy looking.

Add the dandelion greens and butter to the pan and continue tossing while they wilt.

Add a few grinds of black pepper to the mixture and stir well.

Remove the greens mixture to a plate and set aside.

Place the bread slices into the pan and toast both sides until golden brown then remove from pan.

Cook the  eggs in the hot pan (add a bit of butter if the pan has become dry and is not non-stick) until cooked to your desired doneness then remove them from the pan.

Place the bread slice onto a plate and mound the dandelion greens and mushroom mixture onto the bread. Top with egg.  Serve.


Adapted from:




Savory Mushroom Turnovers

Servings: Makes 8 turnovers

2 tablespoons butter
1 shallot, minced (about 2 tablespoons)
1 pound button or Cremini mushrooms, thinly sliced
1/3 cup dry sherry or white wine
2 tablespoons chopped fresh thyme
Salt and pepper
6 ounces Gruyere cheese, grated
1 recipe Quick Puff Pastry
1 egg, beaten

1. In a large skillet, melt the butter over medium-high heat. Add the shallot and cook, stirring frequently, until aromatic, 1 minute.
2. Stir in the mushrooms and continue to cook, stirring frequently, until the mushrooms give off their moisture and begin to color, 3 to 5 minutes. Continue cooking, stirring occasionally, until almost all of the moisture evaporates and the mushrooms color to a rich brown, 8 to 10 minutes.
3. Remove the pan from the heat and add the wine. Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, 2 to 3 minutes. Remove from heat, stir in the thyme and season with one-fourth teaspoon salt and several grinds of pepper, or to taste.
4. Set the mushroom mixture aside until cool, then stir in the grated cheese.
5. Roll the puff pastry into a rectangle measuring 20 by 10 inches; the dough will be just over one-eighth-inch thick. Using a ruler, divide the dough into 8 (5-inch) squares. Then place the squares on 2 parchment-lined baking sheets. Refrigerate for 15 to 20 minutes.
6. Meanwhile, divide the filling into 8 portions: Gently press some of the filling into a one-third-cup measure. Unmold the filling and, using your hands, press the filling into an oval ball (like a small football). Repeat with the remaining filling; you should use all of the filling. Set aside.
7. Brush the beaten egg along 2 of the 4 edges of each square. To assemble the turnover, place one mound of filling in the center of each square. Working quickly, pick up a square and fold it in half diagonally and press gently, sealing the edges together. Continue forming the remaining turnovers, then check each turnover again to make sure the seal holds. Brush the remaining beaten egg over each of the turnovers, and prick the top of each with a knife to form vent holes.
8. Refrigerate the turnovers on the baking sheets for 15 to 20 minutes before baking. Meanwhile, heat the oven to 425 degrees. Bake the turnovers, 1 sheet at a time on the center rack, until puffed and golden brown, about 30 minutes, rotating the sheet halfway through. Serve the turnovers warm or at room temperature.

Quick Puff Pastry:

1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice

1. Cover and freeze the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill until ready to use.






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