Freedom Valley Farm is happy to share their favorite recipes with BRFM customers!!
Freedom Valley Farm’s Korean Fried Oyster Mushrooms
These crispy/spicy fried mushrooms make a great snack or pre dinner appetizer. Traditionally these mushrooms are served with half the mushrooms coated in a spicy Korean sauce and the other half just battered and fried. They can also be served with the sauce on the side for dipping. You may want to double the dipping sauce recipe.
- ½ to ¾ a pound of Oyster Mushrooms
- Oil to fry (peanut oil works well but any good canola or vegetable oil will work)
- ½ cup of buttermilk or Vegan substitute (½ cup plant based milk and juice from ¼ of a lemon)
- ½ cup of all-purpose flour
- 2 Tbsp of baking powder
- ½ cup Panko Bread Crumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp red pepper flakes
- 1 Tbsp of Korean Pepper Paste (Gochujang)
- 1Tbsp Soy Sauce
- 1 Tbsp of sugar (honey or maple syrup)
- 1Tbsp of rice vinegar
- 3 cloves of minced garlic
- 1 thumb sized piece of minced ginger
Optional Garnishes: Chopped Green Onions, and/or Sesame Seeds
- Prepare the dipping sauce. Combine the Korean pepper paste, soy sauce, sugar, rice vinegar, minced garlic, and minced ginger. This can be made and kept at room temperature well in advance.
- Prepare flour mixture. Combine flour, baking powder, breadcrumbs, salt, pepper, garlic powder. Paprika, and red pepper flakes. Set aside
- Prepare buttermilk in a separate bowl.
- Prep the oyster mushrooms by trimming the stem ends, brushing them free of debris. Cut or tear the mushrooms into your preferred size.
- In a pot/pan, add a generous amount of cooking oil, heat until medium high or a good frying temperature. While the oil is heating up dredge the mushroom pieces in the flour mixture, then in the buttermilk, and back through the flour mixture. When the oil is hot fry the mushroom pieces. Do not over crowd the pan, fry in batches. When mushroom pieces are golden brown and crispy move to a wire rack with paper towels to drain. Salt to taste and keep warm.
- When all the mushroom pieces are fried, *add the dipping sauce to half the fried mushrooms, mix well to coat and combine. Serve both coated and uncoated fried mushrooms on a platter or dish with garnishes if preferred, while hot and crunchy.
*If you prefer you can serve the dipping sauce on the side rather than coating half the mushrooms or make extra dipping sauce to do both.
Freedom Valley Farm Shiitake Mushroom Sauce
This mushroom Sauce is very versatile. You can adjust the amount of any of the ingredients to your tastes, add different types of mushrooms, add herbs or spices. Great on steaks, burgers, or spooned over some pasta.
- ½ lb or more of Shiitake Mushrooms
- Worcestershire Sauce
- 1 Tab Canola Oil
- 2 large cloves of Garlic minced
- 8 oz of Beef Broth
- Red Wine
- 2 to 3 Tab of Butter
- Prep the Shiitake Mushrooms. Remove the stems from the mushrooms. Slice the mushroom caps up in ¼ inch or thicker pieces. Stems can be froze for future use in stock or broth.
- Preheat a skillet on medium high heat. Add 1 Tab of oil and heat until shimmering. Add the sliced mushrooms and try to sauté’ the mushrooms on each side for 2 to 3 minutes per side. Add the minced garlic and 2 Tab of butter and stir sauté’ for 30 seconds. Add beef broth, a couple good dashes of Worcestershire sauce, and 1/8 cup or more of red wine. Bring to a boil. Reduce heat to a simmer. Simmer 10 to 20 minutes. Finish with 1 Tab of butter, salt and pepper to taste. Serve warm.
Freedom Valley Farm Creamy Chestnut Mushroom Gravy
Chestnut Mushrooms have a very nutty flavor. This creamy mushroom gravy pairs well with chicken, pork, or great over a warm buttered biscuit.
- ½ lb or more of Chestnut Mushrooms
- ¼ cup Water
- 1 Tab of Canola Oil
- 1 clove Garlic minced
- 4 Tab Butter
- ¼ cup Flour
- 2 cups whole milk
- Salt and Pepper to taste
- Prep Mushrooms. Trim about ½ inch off the bottom of the stem. The larger mushrooms can be butterflied through the top of the cap and down through the stem. Smaller mushrooms can be left whole.
- Set a large skillet or sauté pan (cold) on the burner. Add the prepared mushrooms and ¼ cup of water to the cold pan. Turn the burner to medium high heat. Bring the mushrooms and water to a boil. Simmer until all liquid has evaporated. Arrange mushrooms to the sides of the pan leaving the center of the pan open. Add 1 Tab of oil to the center of the pan, heat briefly, add minced garlic and sauté’ in the center of pan for 30 seconds. Stir garlic, oil, and mushrooms together and sauté’ for 3 to 5 minutes. Remove mushroom mixture and set aside.
- Reduce the heat to medium and add the 4 Tab of butter to the pan. When the butter is melted whisk in the flour making a roux. Continue whisking the roux until smooth and golden in color. While whisking gradually add the milk one ¼ cup at a time whisking continuously until smooth and creamy. Add the mushroom mixture. Salt and pepper to taste. Simmer 3 to 5 minutes. Serve warm.
Freedom Valley Farm’s Mushroom Fried Rice
This mushroom dish is very versatile, easy to prepare, and very tasty. Although not a vegan recipe it can be adapted very easily by substituting or omitting just a few of the ingredients. This recipe calls for Basmati Rice, but any long grain white rice will work. Cooked leftover refrigerated rice works very well or you can prepare your rice prior to starting the main recipe. This recipe is very versatile in that you can add additional sautéed vegetables to your liking, use a medley of gourmet mushrooms, and can even add precooked scrambled eggs to the rice mixture prior to frying.
1-cup uncooked Basmati Rice prepared to package instructions, or you can use any rice of your liking. You will need to have 3 cups of firmly packed cooked rice. Leftover rice works very well.
Wisk together and set aside.
- 2- Tab of Soy Sauce
- 1- tea of Honey or Maple Syrup
- 1- Tab Vinegar
- ¼ – tea of Cayenne Pepper (optional)
- 2 to 3 Tab Butter (vegan option Canola Oil)
- 1- Tab minced or grated garlic or to taste
- 1-Tab minced or grated Ginger or to taste
- 1- cup diced Onion
- ½ to 1-lbs Gourmet Mushrooms Sliced or torn into bite size pieces. You can use a stand alone mushroom or a medley of different mushrooms.
Optional: you can add other vegetables like 2 carrots diced, ½ cup frozen peas, chopped Bok Choi.
- ½ tsp Black Pepper
- 1- cup chopped Green Onion
- 2 tsp of Sesame Oil or Toasted Sesame Oil
- 2 tsp of Oyster Sauce (if vegan omit)
Preparation: Heat a large skillet or Wok to medium heat and add butter or oil to melt. Add diced onions and ½ tea salt. Sauté for 3 to 4 minutes. If using additional vegetables add them at this point and sauté an additional 2 to 3 mins. Add the ginger and garlic and sauté for 1 minute. Add the prepared mushrooms and increase the heat to medium high. Sauté the vegetable and mushroom mix until all the moisture from the mushrooms has evaporated and the mushrooms begin to brown. Add the cooked rice and turn the heat to high. Stir the mixture continuously, breaking up the clumped rice and mixing with the vegetables. If at any time you feel the pan is getting too hot reduce the heat you do not want to burn the rice, only fry it. When the rice has turned lightly brown it is fried. Add the earlier prepared sauce. Continue frying and mixing on high heat for about 30 seconds. Remove the pan from the heat.
Finish: Add 1-cup of chopped Green Onion, ½ tsp Black Pepper, 2 tsp of Sesame Oil or Toasted Sesame Oil, 2 tsp of Oyster Sauce (if vegan omit Oyster Sauce). Stir to mix well and cover with a lid. Set to rest for a few minutes. Serve warm.
Freedom Valley Farm Cream of Mushroom Soup
This is a good hearty soup that features Chestnut Mushroom incorporated into its creamy base. Considered a vegan version, this recipe can be quite versatile and adaptable. Vegan or other, this recipe is a winner. This Recipe is for 2 servings. Adjust the ingredients accordingly if serving more.
- ¼ lb or more Chestnut Mushrooms, caps and stems, bottom of stems lightly trimmed to remove substrate.
- ½ lb Gourmet Mushrooms sliced, a mix or medley works well, Shiitake, Oyster, Chestnut
- 1 – Onion sliced
- 3- cloves Garlic peeled and crushed
- 1 – small to medium Potato sliced very thinly, rinse and drain potato slices
- 2 – Tab Olive Oil (or Butter)
- 4 ½ cups of Stock (Vegetable, Mushroom, or Beef)
- ½ cup *Cashew Cream or Dairy Cream – *see instruction below on how to make Cashew Cream
- 2 Tab Canola Oil
- Salt/Pepper to taste
Heat a stock pan to medium heat. Add oil or butter to melt. Add sliced onions stir to sauté until translucent not caramelized, add crushed garlic cloves, potato slices, chestnut mushrooms, salt and pepper. Continue to sauté for 4 to 5 minutes. Stir in stock and bring to a simmer. Simmer for about 10 mins. Add cashew cream or dairy cream. Stir to incorporate.
At this point remove the stock from the heat and blend until liquefied in a blender. A word of caution here. When blending hot liquids in a blender make sure the lid is attached securely and always put a dish towel over the top to prevent accidental spills. Blending in smaller multiple batches would be wise. When Stock is liquified return to the pan and continue to simmer.
Heat a skillet to medium high. Add canola oil and heat. Add sliced mushrooms and sauté until moisture has evaporated and mushrooms are slightly browned. Add sautéed mushrooms to the stock. Continue to simmer for 10 to 15 minutes. Add salt and pepper to taste. Serve warm with some crusty croutons.
*Cashew Cream: There are several ways to make cashew cream. Cashew Cream or Milk can be found at some stores, but it can easily be made at home as well. For the recipe above you will need ¼ cup of cashews. Cover the cashews with boiling water, and soak for about 15 minutes. Drain. Add the cashews and ¼ cup of water to a blender and blend until smooth. If the mixture seems grainy you can add a little water and continue to blend until you get the consistency you desire.