So you’ve already grown your Logro mushrooms from our Mushroom Kit and now you’re wondering – “What now?” Well we are here to help you get your succulent mushrooms from mini farm to table. With Thanksgiving just a few days away, make the most of your budding fungi! Harvest and utilize them in some potluck dishes that will impress even the most difficult family members.
Start to finish: 1 hour 10 minutes
4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 eggs, lightly beaten
2 1/2 cups chicken broth
1 tablespoon butter
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
- Sauté celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
- Spread in a greased 13-inch x 9-inch baking dish (dish will be full). Dot with butter. Cover and bake at 350 F for 30 minutes and stuffing temperature reaches 165 F. Uncover and bake 10 minutes longer or until lightly browned.
Note: Stuffing may be baked in one 16 to 18-pound turkey or three 5 to 7-pound roasting chickens.
Start to finish: 1 hour 40 minutes
4 cups thinly sliced peeled potatoes
4 cups thinly sliced peeled turnips
1 cup asiago cheese
½ cup low-fat organic milk
1 eight-ounce pack Pacific Organic Vegetable Stock
0.5 ounces (¼ cup) dried mushrooms blend
1½ teaspoon dried thyme
salt and pepper to taste
½ cup non-fat Greek yogurt
1 egg, beaten
1 cup raw gruyere cheese, shredded
- Preheat oven to 400 F.
- Toss sliced turnips, potatoes and asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.
- Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with gruyere cheese. Cover with lightly oiled aluminum foil.
- Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned.
2 tablespoons olive oil
1 medium onion, finely minced (1 cup)
1/4 heaping teaspoon rubbed dried sage
1/4 heaping teaspoon dried thyme
1 teaspoon minced or crushed garlic
10 medium-large mushrooms, wiped clean and minced (a generous 1/2 pound)
1 teaspoon salt
2 tablespoons cornstarch
1 quart low-sodium vegetable stock
Gluten-free soy sauce to taste (optional)
- Place a medium saucepan over medium heat for about a minute, then add the oil and swirl to coat the pan. Toss in the onion and dried herbs, and sauté for 5 minutes, or until the onion softens.
- Stir in the garlic and cook, stirring often for another minute or so, until the garlic disappears into the mix visually and gives off an aroma.
- Add the mushrooms and salt, stir to distribute and cover the pot. Cook for 10 minutes over medium heat, stirring once in a while, until the mushrooms cook down into the onion, and they give off a visible amount of juices.
- Meanwhile, place the cornstarch in a small bowl, and slowly pour in about a cup of the stock, stirring constantly with a small whisk until the mixture is completely smooth.
- Pour the rest of the stock into the mushroom mixture and let it come to a boil uncovered over medium heat. When it boils, turn the heat to medium-low, and drizzle in the cornstarch slurry, stirring constantly with a wooden spoon.
- Keep cooking, stirring very often, for another 10 minutes, or until the mixture is glossy and gently thickened. Add soy sauce to taste, if desired, and season liberally with black pepper. Serve hot.
Start to finish: 30 minutes
Servings: 8 (about 1/2 cup each)
1 tablespoon grapeseed oil or canola oil
1 cup cubed (1/4-inch) thick-cut bacon
1 cup thinly sliced shallots
8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
2 tablespoons water
2 tablespoons thinly sliced fresh sage
1 tablespoon unsalted butter, at room temperature
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
- Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown (3 to 5 minutes). Add shallots and cook, stirring occasionally, until softened and browned (3 to 4 minutes).
- With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.
- Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates (1 minute). Add water and scrape up any browned bits.
- Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.
Start to finish: 30 minutes
2 six-ounce packages long grain and wild rice mix
3 tablespoons butter
1 large sweet onion, diced
12 ounces assorted fresh mushrooms, trimmed and sliced
1/4 teaspoon salt
1/2 cup Marsala
1/2 cup chopped fresh flat-leaf parsley
- Prepare rice mix according to package directions.
- Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.