We are huge fans of the River Valley Mushroom Farm in Burlington, Wisconsin. I’ve been going there with my sister since I was a teenager. And Nabol can eat mushrooms like some people eat chips, so it’s totally worth the 1½ hour-drive from Chicago.
River Valley produces year-round organic shrooms (portobella, cremini, white button, shiitake and oysters), not to mention all the great veggies, preserves, pickles and mushroom tamales that they sell at their farm stand. Closer to home, we can also find them on Saturdays at the Chicago Green City Market, or at their farm-to-table restaurant River Valley Farmer’s table on Wilson Avenue.
The one thing that we always need to get is their pickled mushrooms. You can make bruschettas, add them to pasta sauce or just eat them plain with your tapas. They are amazing!
This past weekend we were thinking about fried pickles and the possibility of doing the same with our favorite pickled mushrooms. But because we are cutting calories, we tried a version that was baked, instead of fried. Check out our recipe and let us know what you think.
Baked Pickled Mushrooms - Ingredients
River Valley produces year-round organic shrooms (portobella, cremini, white button, shiitake and oysters), not to mention all the great veggies, preserves, pickles and mushroom tamales that they sell at their farm stand. Closer to home, we can also find them on Saturdays at the Chicago Green City Market, or at their farm-to-table restaurant River Valley Farmer’s table on Wilson Avenue.
The one thing that we always need to get is their pickled mushrooms. You can make bruschettas, add them to pasta sauce or just eat them plain with your tapas. They are amazing!
This past weekend we were thinking about fried pickles and the possibility of doing the same with our favorite pickled mushrooms. But because we are cutting calories, we tried a version that was baked, instead of fried. Check out our recipe and let us know what you think.
Baked Pickled Mushrooms - Ingredients
- 1 Cup of pickled mushrooms
- 1 Egg
- 2 Tablespoons of regular flour
- 2 Tablespoons of water
- Salt and pepper to taste
- 1 Cup of panko or crushed crackers
- Olive oil or butter to grease your baking sheet
- Place mushrooms on a paper towel to remove excess liquid.
- Mix your egg, flour and water. Sprinkle salt and pepper to taste. Batter your mushrooms and run them through panko or crushed crackers.
- Bake your mushrooms in a greased baking sheet at 350 degrees until golden.
Pickled Mushrooms al horno
Somos fanáticos del River Valley Mushroom Farm en Burlington, Wisconsin. He estado visitando la finca con mi hermana desde que era adolescente. Y a Nabol le encanta comer setas como si fueran papitas frítas. Así que por supuesto, el viaje de hora y media desde Chicago lo hacemos en nada.
River Valley produce setas orgánicas todo el año (portobella, cremini, white button, shiitake y oysters), además de todos los vegetales, conservas, pickles y tamales de setas que venden en la tienda de la finca. Más cerca de casa, también los encontramos los sábados en el Green City Market de Chicago o en su restaurante farm-to-table River Valley Farmer’s table en Wilson Avenue.
Pickled Mushrooms al horno - Ingredientes
River Valley produce setas orgánicas todo el año (portobella, cremini, white button, shiitake y oysters), además de todos los vegetales, conservas, pickles y tamales de setas que venden en la tienda de la finca. Más cerca de casa, también los encontramos los sábados en el Green City Market de Chicago o en su restaurante farm-to-table River Valley Farmer’s table en Wilson Avenue.
Algo que siempre les compramos son sus pickled muchrooms. Son buenos para hacer bruschettas, ponerlos en la salsa para la pasta o comerlos solitos como tapas. Son increíbles.
Este fin de semana pasado estuvimos pensando en los famosos fried pickles y nos preguntamos si era posible preparar algo parecido con nuestros pickled mushrooms. Pero en lugar de prepararlos fritos, nos inventamos una versión al horno. A continuación, les compartimos la receta.
Este fin de semana pasado estuvimos pensando en los famosos fried pickles y nos preguntamos si era posible preparar algo parecido con nuestros pickled mushrooms. Pero en lugar de prepararlos fritos, nos inventamos una versión al horno. A continuación, les compartimos la receta.
Pickled Mushrooms al horno - Ingredientes
- 1 Taza de pickled mushrooms
- 1 huevo
- 2 Cucharadas de harina regular
- 2 Cucharadas de agua
- Sal y pimienta al gusto
- 1 Taza de panko o galleta molida
- Aceite de oliva o mantequilla para engrasar
- Coloca las setas sobre papel toalla para removerle un poco del líquido.
- Mezcla el huevo, la harina y el agua. Añade sal y pimienta al gusto. Cubre las setas con la mezcla y pásalos por el panko o galleta molida.
- Hornea las setas en una bandeja de hornear engrasada a 350 grados hasta que las setas estén doradas.
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