Cosby Creek Farms

If you have used our fresh gourmet mushrooms or mushroom powders in one of your homemade dishes or fine dining restaurant and would like to share it please summit in the contact box and we will publish it on our site! 

Ingredients

¼ stick butter

3 cups oyster mushrooms

¼ cup ground hazelnut

2 1/2 cups  vegetable or mushroom stock

2 cups milk

¼ teas. ground nutmeg

3 Tbs. light crème

Fresh Parsley

Sea salt

Melt butter in large saucepan, add the mushrooms and stir over medium heat for 2-3 minutes or until the juices run. Put the lid on the pan and simmer gently in the juices for 5 minutes. Take out 2 Tbs. of the mushrooms and reserve for ganishing later.

Stir hazelnuts into the mushrooms in the pan, , then add the stock , milk, and nutmeg and season to tast. Cover the pan and simmer gently for 10 minutes.

Process the soup in a blender or food processor until smooth. Return to the rinsed out pan , stir in th cream and the reserved cooked mushrooms and rehear gently until piping hot but not boinling. Adjust the seasoning to taste. Add fresh parsely on top. Serve with warm crunchy bread for dipping.  Serves 4

Ingredients

2 tbs extra virgin olive oil

1 lb. oyster mushrooms

1 small onion

2 small green onions

1/2 garlic bulb (crushed and cut into pieces)

sea salt

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt for about 4 minutes, add onions and garlic. Saute' for about 4 minutes until golden brown. Season with salt, then transfer to a plate to cool. Serve at room temperature. Excellent over salads. Serves 4