Many of our customer have told us their favorite ways to cook with Small Kine Farm mushrooms, and we’ve decided to share these with the community. If you have a recipe using our Keiki or Tūtu portabellas that you would like to add to this collection, please send it to smallkinefarm@gmail.com. Bon appetit!
- Stuffed, Baked Crimini Mushrooms
- Chicken and Mushrooms with Wine and Tarragon
- Grilled Mushrooms and Other Vegetables
- Stovetop Grilled Sliced Portabella
Stuffed, Baked Crimini Mushrooms (from Ann Every)
Stuff small crimini with a mixture of chopped cooked shrimp, seasoned breadcrumbs, dried oregano, garlic powder and olive oil. Each mushroom also has a thin strip of Prosciutto around it and is topped with finely shredded parmigiano. Bake in a 350°oven for approximately 15-20 minutes.
Chicken and Mushrooms with Wine and Tarragon (from Cynthia Meixsell)
4 chicken breasts seasoned with salt and pepper – fried for about 15 minutes
Remove and place on a plate.
Add to pan or pot:
¾ cup of Onion
1 Tablespoon of Garlic
Mix onion and garlic in a pan with olive oil and a dab of butter, then add 4 or 5 (or more if you love mushrooms!) portabella mushrooms (sliced and chopped about 1”-1.5” in size)
Once onions are translucent, about 4 minutes, add back the chicken, then add 1 cup of white wine (I used Chardonnay)
Cook about 3-4 minutes then add:
1 cup of chicken stock
1/2 teaspoon of dried marjoram
Cook about 3-5 minutes and use a meat thermometer until you reach the correct temperature for chicken. Then add thickener—I used arrow root powder and water, whisked till blended. Make sure the pot is on a low bubbling mode, add the thickener (about ½ cup). Blend until thickened and then remove from heat.
You can serve with rice or pasta. Super delicious!!
Grilled Mushrooms and Other Vegetables (from Ann Every)
Coat crimini mushrooms and other vegetables (for example, potatoes, bell peppers, asparagus), with olive oil, chopped parsley, minced fresh rosemary, sea salt, black pepper.
Stovetop Grilled Sliced Portabella (from Ann Every)
Remove the dark gills, slice the Portabella and marinate in olive oil, sea salt, black pepper and a sprinkle of garlic powder. Grill in a stovetop grill pan for about 3 minutes then turn over and take the pan off heat.
