CSA WEEK #30 (Wild Food Style!)
Wild food is back and making their presence in this weeks CSA boxes! Familiar or not, these mushrooms are a simple way to pack flavor into your cooking whether dried and used as a powder or sauteed fresh!
The Morchella genus continues to be the subject of fascination and interest among many wild food lovers. Even for those not fond of mushrooms, these morels meaty texture and earthy, nutty flavor will not disappoint. In addition to their taste, morels tend to grow in rich soils, so they come packed with vitamins and minerals.
We've added two recipes this week to get you flowin' in the kitchen, but the morels flavor has endless opportunities in soups, stir fry, pastas, and even pizza!
RAINBOW CHARD WITH HAZELNUTS & MUSHROOMS
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 4
- 1/4-1/2 lb. Morel mushrooms (or another fresh wild mushroom)
- 1 large bunch of rainbow chard
- 1/2 cup hazelnuts, roughly chopped
- 2 1/2 tablespoons unsalted butter, divided
- healthy pinch of salt and pepper
- 1/2 of a yellow onion, chopped
- 1/4 cup dry white wine
- Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside.
- Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)
- In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.
- Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.
- Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.
SPRING GNOCCHI WITH MUSHROOMS & PARMESAN
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 4
- 1 (16 ounce) package OR favorite homemade gnocchi OR favorite pasta
- 1 bunch of green beans, trimmed
- 1/4 cup olive oil, divided
- 1/2 pound morels, roughly chopped
- 1 small bunch of scallions, diced- white and light green parts only (about 1/2 cup)
- 1/4 cup dry white wine, such as a sauvignon blanc
- 1 cup frozen peas, thawed OR 1 cup fresh peas blanched
- 1/4 cup freshly grated parmesan cheese + more for serving
- 1 cup micro arugula
- Salt + Pepper to taste
- Crushed red pepper flakes to taste
- Juice from half a lemon
- Cook the green beans in a large pot of lightly salted boiling water until bright green and crisp-tender. About 1-2 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the green beans into bite size pieces.
- Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface of the water. About 2-5 minutes (the timing will very depending on the type of gnocchi you have.) Drain gnocchi and set aside. Reserve 1/4 cup of the cooking liquid.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until beginning to soften. About 2 minutes. Add the scallions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
- Stir in peas, green beans and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, micro greens, salt, pepper, crushed red pepper flakes and lemon juice. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.
Cheers from Black Finger Farm!