On July 19, Brandon Hertzler and Rachel VanDuzer led a cooking class on cooking with mushrooms and Conebella Farm Cheese. Here are their recipes.
Stuffed Mushrooms
Makes approx. 15 stuffed mushrooms
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 15 1x
Ingredients
Scale
- 2 packs of Baby Bella Mushrooms
- 1 pack of Conebella Farm Garden Garlic Spread
- 2 peaches
- 15 basil leaves
Instructions
- Wash mushrooms, basil leaves and peaches.
- Remove stems and scoop out part of the inside of the mushrooms.
- Dice peaches.
- Place one basil leaf inside each mushroom, then fill with peaches. Top it off with a spoonful of Conebella Farm Garden Garlic Spread.
- Bake at 375 for approximately 20-25 minutes, until cheese is lightly brown and bubbly.
Omelettes
(Makes 2 omelettes) Omelettes are a traditional French dish served as a savory lunch or dinner option. In the U.S., many people prefer to eat omelettes as a hearty breakfast option.
- Yield: 2 1x
Ingredients
Scale
- 3 eggs
- 1 tablespoon plain yogurt
- 2 tablespoons shredded Conebella Farm Garlic & Chive Cheddar
- 1 tablespoon diced mushrooms
- 1 tablespoon washed, chopped cilantro
- (*If using plain cheddar, use chives and 1/4 tsp. dried garlic)
- Butter for frying
Instructions
- Melt butter on high in a small nonstick skillet. Reduce heat all the way to low as soon as the pan has heated enough to melt the butter but before it begins to brown.
- In a medium bowl, crack eggs and whisk. Add yogurt and stir until combined.
- Once butter has melted, add half of the egg mixture to the skillet. Swirl the skillet around so that the eggs are evenly distributed on the skillet. Add cheese, herbs and mushrooms. Cover the skillet with a lid and cook approximately 3-5 minutes on low until the eggs are no longer runny. Repeat with second omelette.
- Serve warm and top with additional herbs if desired.
Sweet Hot Easy Marinated Mushrooms
Ingredients
Scale
- 3 8 oz. containers of baby bella mushrooms
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 3 tablespoons apple cider vinegar
- 1/4 cup diced red onion
- 1/2 cup sweet red bell pepper
- 2 cloves garlic, minced
- 3 teaspoons brown sugar, packed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes (add more if desired)
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons chopped fresh parsley leaves
Materials: 1 quart glass mason jar with lid and ring
Instructions
- Trim mushroom stalks flush to the button and rinse off soil.
- Bring a large saucepan of equal parts vinegar and salted water to a boil.
- Add cleaned and dressed mushrooms to boiling mixture and cook for 3 minutes. Remove from liquid and put into ice water bath. Allow them to cool and then drain.
- In a large bowl, combine mushrooms, olive oil, vinegar, red onion, red pepper, garlic, brown sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper to taste.
- Transfer to a mason jar container and place in refrigerator for at least 24 hours and consume within 7 days.
- Serve chilled or at room temperature, garnished with parsley, if desired.
Balsamic, Garlic & Rosemary Marinated Mushrooms
Ingredients
Scale
- 3 8 oz. containers of white mushrooms
- 2/3 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 teaspoons minced garlic
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1/2 a lemon
Materials: 1 quart glass mason jar with lid and ring
Instructions
- Trim mushroom stalks flush to the button and rinse off soil.
- Bring a large saucepan of equal parts vinegar and salted water to a boil and blanch mushrooms for 2 minutes. Place into ice water bath to quickly halt cooking process. Allow them to cool and then drain.
- Place balsamic vinegar, olive oil, black pepper, salt, garlic and rosemary into the saucepan and bring to a gentle simmer to combine. Allow to cool as to not overcook mushrooms once added to marinade.
- Add drained mushrooms to the cooled marinade and gently toss.
- Add the lemon zest into marinade.
- Transfer to a mason jar container and place in refrigerator for at least 24 hours and consume within 7 days.
