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Archive for the ‘Mushrooms’ Category


A couple weeks ago I visited the Farmers Market of the Ozarks in Springfield, MO.  I decided to make my recipes focus on mushrooms- portobellos to be specific.

Portobello mushrooms are a weakness of mine.  Grilled alongside steak, in salads, on sandwiches or even sautéed- these earthy tasting fungi are on my menu at least once per week.

The best part about shopping at your local market is the opportunity to taste food in its freshest state.  Mushrooms found at your local market are especially tasty because they are picked within hours of purchasing them from your local farmer.  When shopping for mushrooms at your market look for the under part of the shroom to be a lighter brown color.  The older the mushroom, the darker the underneath.

Here is one of the recipes I prepared at Farmers Market of the Ozarks using local portobellos from Willow Mtn. Mushroom.  Look for the video soon…

Grilled Portobello, Tomato and Mozzarella Salad

4 large portobello mushrooms (about 5 inches in diameter), stemmed (Willow Mountain Mushroom)
Sea salt and freshly ground black pepper
2 cloves garlic, minced (Yang Family Farm)
Olive Oil
3 medium sized vine ripened tomatoes, diced (Suncrest Farm)
8 ounces fresh water-packed mozzarella, drained, cut into cubes (Terrell Creek Farm)
1/4 cup chopped fresh basil leaves (My Garden)
Preheat the grill.

Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 6 minutes per side.

In a small bowl, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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