Organic Oyster Mushrooms & Local Russet Potato Recipes

Oyster Mushroom, Pearl Onion & Russet Potato Bake

Oyster Mushroom, Pearl Onion & Russet Potato Bake  IMG_3416_E_smThis little delight serves 1 to 2, but you can easily increase the measurements to serve more, either making it in a large dish or a series of personal-size portions. You’ll love the flavor the white wine provides, giving this dish several layers of flavor. Adapted from Vegan Magazine’s “Tasty Guides.

Ingredients:

  • 1 large Russet potato
  • 1 Tbsp Sigona’s Wild Mushroom & Sage Olive Oil
  • 1 clove garlic, roughly chopped
  • 8 – 10 pearl onions
  • 5.5 oz. oyster mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/2 cup vegetable or chicken stock
  • Salt and pepper, to taste
  • 1 Tbsp chopped fresh parsley

Directions: Peel the potato and place in a sauce pan. Cover with water and top with a lid. Bring to a boil and cook about 20 to 25 minutes or until just about fork tender (soft and almost cooked through, but not totally mash-able).

Allow the potatoes to cool a bit, then thinly slice. Sprinkle the slices with salt and pepper, to taste. Arrange the potato slices on the bottom of a lightly greased personal-size baking dish, such as a 16 oz. Pyrex dish, layering as needed.

Meanwhile, prepare the pearl onions. Bring a couple inches of water to boil in a small saucepan. Add the onions and cook for 1 minute. Drain, then place onions in an ice bath. Once cooled, drain and then remove the skins. (TIP: Slice a bit off the root end, then squeeze the onion from the bottom. If you’re lucky, it’ll slip right out of its skin.)

Add olive oil to a medium skillet over medium heat. Add the onions and sauté until they’ve started to brown, about 3 minutes. Add the garlic and cook for 30 seconds.

Reduce heat to medium and add the mushrooms. Season with salt and pepper, to taste. Cook, stirring occasionally, for 5 minutes. Add the wine and stock and bring to a boil. Cook for 2 minutes.

Add the onion and mushroom mixture to the top of the potatoes in a baking dish. Bake at 325°F for 15 minutes. Sprinkle with parsley and serve.

Oyster Mushroom & Roasted Potato Monster Breakfast Burritos with Southwestern Salsa

Breakfast Burrito with Southwestern Salsa2Please consider using Sigona’s Baklouti Green Chili Oil or Sigona’s Smokey Chipotle Olive Oil to give these burritos a little heat and flavor you can’t match any other way. You won’t regret it! Serves 1.

Ingredients:

  • 2 tsp, plus 1 Tbsp, Sigona’s extra virgin olive oil, divided (such as Sigona’s Baklouti Green Chili Oil (it’s got a hot kick!) or Sigona’s Smokey Chipotle Olive Oil)
  • 1 large Russet potato
  • 5.5 oz. oyster mushrooms
  • A pinch red pepper flakes (if not using an infused oil)
  • Salt and pepper, to taste
  • 1 tsp fresh thyme, or 1/2 tsp dried thyme
  • 1 large whole wheat tortilla
  • 1/4 – 1/3 cup shredded cheese, such as Sigona’s Moo-Net white cheddar
  • A few sprigs of cilantro or parsley, for garnish, if desired

Southwestern Salsa

Now, you can make your own salsa, but since we know most of you are in a hurry come breakfast time, why not use a shortcut and pick up one of our pre-made salsas!

Ingredients:

  • 1/4 cup prepared salsa, such as Casa Sanchez
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn kernels
  • 1 Tbsp BBQ sauce, such as The Pepper Plant Original BBQ Sauce

Directions: Peel the potato and dice into 1/2-inch cubes. Toss with about 2 teaspoons olive oil (try Sigona’s Baklouti Green Chili Oil!) and season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast at 375°F, tossing half way through, for 20 to 25 minutes, or until cooked through and just turning crisp on the outside.

Meanwhile, add the salsa to a small skillet over medium heat. Add the black beans and corn kernels, and then stir in the BBQ sauce. Season with salt and pepper. Let boil lightly, stirring occasionally, for about 3 minutes. Remove from heat.

Add 1 tablespoon olive oil (seriously, try Sigona’s Baklouti Green Chili Oil!) to a medium skillet over medium heat. If not using the Baklouti, add a pinch of red pepper flakes to the olive oil. Add the mushrooms, season with salt, pepper and thyme. Sauté for about 5 minutes, then add the roasted potatoes and stir to incorporate. Turn off heat.

Warm a tortilla for about 15 seconds in the microwave. Sprinkle cheese down the center of the tortilla, and then add the potato and mushroom mixture.

Fold up the tortilla to make a burrito, tucking in the ends. (Check out this how-to, if needed).

Slice the burrito in half, if desired, and serve with the salsa. Garnish with cilantro or parsley, if you’re looking to impress.

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