Shiitake Sandwich

Shiitake Sandwich

TOTAL TIME: 15 MINUTES
SERVINGS: 2

Recipe courtesy of Alabama mushroom farm, Southern Foothills Farm

Recipe courtesy of Alabama mushroom farm, Southern Foothills Farm

INGREDIENTS

  • 1 pint fresh shiitake mushrooms, in bite size pieces
  • 8 stems fresh kale, coarsely chopped
  • 1 large onion or about 6 spring onions, diced
  • 3 green garlic/garlic scapes, diced
  • 2 tablespoons butter, or oil of choice
  • 2 cups cheddar cheese
  • 4 slices bread
  • Salt and pepper to taste

DIRECTIONS

  • Heat skillet to medium heat and melt butter.
  • Add diced onion and saute about 1 minute. Turn heat to medium-high; add shiitake and salt and pepper. Saute about 4 minutes until shiitake are soft. Add garlic and stir.
  • Add kale and turn off heat, stir until kale is wilted.
  • Toast bread and add 1/2 cup cheese each to two slices. Add toppings and the remainig cheese.
  • Put in oven at 350*F for about 2 to 3 minutes until cheese is melted.
  • Makes two full sandwiches - enjoy!

Shiitake And Kale Risotto

Shiitake And Kale Risotto

TOTAL TIME: 1 HOUR
SERVINGS: 4

Recipe courtesy of Alabama mushroom farm, Southern Foothills Farm

Recipe courtesy of Alabama mushroom farm, Southern Foothills Farm

INGREDIENTS

  • 2 pints fresh shiitake mushrooms, ripped into pieces
  • 2 large handfuls baby kale
  • 1 tablespoon parsley, chopped
  • 1/3 cup chives, chopped
  • 1 yellow onion, diced
  • 2 tablespoons butter, or oil of choice
  • 1 1/2 cup rice (Arborio or Carnaroli for a true risotto)
  • 5 cups broth - mushroom, vegetable, or chicken
  • 1/2 cup white wine
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

DIRECTIONS

  • Heat skilled to medium heat and melt 2 tablespoons butter. Add diced onion and saute until soft, about 5 minutes.
  • Add rice and mushrooms and cook, stirring constantly for 1 minute.
  • Turn heat to high, add wine, and cook until the wine reduces, about 1 minute.
  • Reduce the heat to medium and add 3/4 cup of hot broth. Stir often until the rice absorbs the broth and then add another 3/4 cup of hot broth. Continue this until the rice is tender, about 20 minutes.
  • Turn heat to low and stir in the kale, chives, parsley, salt and pepper. Add Parmesan and stir.
  • Taste for salt and pepper and add more if desired. Enjoy!