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Posts Tagged mushrooms

Black Bean, Spinach and Mushroom Burrito

1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded,
washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas
Accompaniment: Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about
30 seconds.
Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.In a small saucepan heat enchilada sauce.
Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface.
Divide filling between tortillas and roll up burritos.
Spoon sauce over burritos and serve with sour cream.

From Gourmet Magazine



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:




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