Art at Kennett Inn with those great dishes...
It’s National Mushroom Month, and if you love mushrooms like I do, then I bet you wish you were part of our recent trip to Kennett Square, PA - Mushroom Capital of the World.
What a visit it was… Just pulling into town felt like we were rolling back time. Our first stop was the Kennett Square Inn, a quaint restaurant nestled in downtown Kennett Square. There we tasted the best stuffed mushrooms I ever had. They were brimming with crumbled sausage and topped with a light cream sauce, yum yum yum. Then the chef brought out a filet of beef smothered, yes I mean really smothered with all sorts of exotic mushrooms that were sautéed. Another home-run in our book.
Here's Art, checking out all of the 'shrooms...
Then we were off to the mushroom farms where we got to see how mushrooms grew. Let me tell you, this is no regular farm. All of the mushrooms are grown inside. Stay tuned for our show, airing next week (airing Wednesday, September 7th) where you can see it all for yourself. The varieties seemed endless – there were white ones, portabella, shitake, cremini, oyster mushrooms, and on and on and on.
Then we headed back downtown and stopped by The Mushroom Cap, a shop that is filled with all sorts of mushroom memorabilia as well as lots of fresh mushrooms. There Kathi, the owner of the shop, recommended we grab a bite at Newton’s on Main Street. So we walked over there and took her suggestion and ordered the grilled portabella mushroom foccacia. It was lip smackin’ good.
What a trip it was for a couple of guys who love mushrooms! Now that I’ve shared with you my favorite mushroom recipes, what are yours? As a matter of fact, I am willing to give away a “Mushroom Lovers” t-shirt to one lucky person who shares their favorite mushroom recipe with me in the next few days. Will it be you?
Click here to see a collection of our best mushroom recipes, including those mentioned here that we got from the nice folks on our trip.
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My husband and I LOVE mushrooms!! We top our chicken and steaks with them. My simple recipe is:
6oz Baby Portabella Mushrooms
1 Garlic Clove
1 Small Summer Squash – peeling and cubed
1/4 Cup Olive oil
Salt and pepper to taste
(Optional – Red Pepper Flakes)
Heat oil to hot
Slice garlic clove into slices and saute in oil
Add mushrooms and squash coating well with oil
Cook until desired tenderness
Salt and Pepper to taste
Can be eaten as a side dish or placed on top of chicken or steak
6 or 8 ounce mushrooms
1 8 oz cream cheese(softened)
1 8 oz pk crab meat
parmesan cheese
Preheat oven to 350
Remove stems and saute in butter in either microwave or stove top till tender
In a larger bowl mix cream cheese and crab meat together,adding parmesan cheese to taste.
Remove sauted stems,drain,mix in with the cream cheese,crab meat mixture and stuff into mushrooms. Place on nonstick baking dish and cover with foil and bake for about 15 to 20 minutes until brown
saute mild breakfast sausage with 1med onion,diced,1 small clove garlic,grated, and 2 cups mushrooms sliced.I use either morel or baby portabella.Make a rue then add enough cream to make a nice gravy.Add 1 tsp parsley,salt and cracked pepper. Spoon over fresh baked buscuits. Makes a fast and yummy supper with a salad !
Cream of Mushroom Soup with Macaroni
1.5 C water 1 qt milk
1 tsp salt 2 T flour
1/2 tsp pepper (white or black) 2 T butter, softened
1/2 tsp sugar
2 C assorted chopped mushrooms Macaroni
In a pressure cooker, bring the water, S/P, sugar and mushrooms to 15 pounds pressure for 3 minutes. Release pressure.
Add the milk and bring to the boiling point. Make a rue with flour and butter. Temper with a little of the soup. Whisk the rue into the rest of the soup and stir until thickened. This should take a few moments. Soup is ready to eat. You can garnish however you like… parsley, a few whole mushrooms, maybe some paprika.
I have also added in some chopped onion, hot sauce, or leeks for a different taste.
In the winter I will make this and separately cook some macaroni. Then mix some of the soup with the hot macaroni. Have some crusty bread too and it is a warm, comfort food dinner!
I hope you enjoy! I love the blog/FB/cookbooks! Have a great day!!!
Brigett’
I was raised outside Hockessin, DE, 1/2 mile from the PA line and ate mushrooms constantly.
I have two dishes that I love. My aunt got me hooked on raw white buttom mushrooms cut in 1/4′s and served with cocktail sauce – Yummy! I also learned from my mother to make Mushroom gravy for holidays, very simple. You just saute your white button mushrooms (sliced) in butter depending on how large the group your serving, then add milk and flour, bring to a boil and add your own thickener. Sometimes I also add some additional flavoring if needed, but usually the mushrooms are enough for me!
Enjoy!
I simply love mushrooms and use them whenever I can in recipes.
One of my favorite was one we used to make while camping in the summer when we had lots of fresh vegetables.
4 slices bacon cooked crisp in a skillet.
When it’s crisp, lay aside and put sliced mushrooms, onions, and zuchini in the bacon juices left in the pan. Cook these veggies until tender and take off the heat.
On top of the hot veggies, place 1-2 C. Mozarella cheese. Let cheese melt then top with chopped, fresh tomatoes and crumbled bacon.
Serve and enjoy!
And the winner is… Lisa Lerch! Be on the lookout for you “Mushroom Lovers” t-shirt, and we’d love you to send us a picture if you can.