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Delivery 12/14/22


ITEMS

  1. Celeriac

  2. Spring Mix Microgreens

  3. Garlic

  4. Blue Oyster Mushrooms

  5. Kashmiri Green Tea Chai

  6. Spinach Pappardelle / GF Bread

PRODUCERS

  1. Lifeline Produce - Victor

  2. Montana Roots - Livingston

  3. Ploughshare Farm - Moiese

  4. Mother Fungi - Missoula

  5. Tipu's Chai - Kalispell

  6. Dolina Pasta - Bozeman / Sister's GF Bakery - Belgrade

 

Mushroom & Garlic Pappardelle

Recipe adapted from Natasha Bull. Serves 3-4.


12 oz fresh Spinach Pappardelle - sub any pasta, but keep in mind cooking times will differ

3 Tbs butter, divided

1 Tbs olive oil

1/2 a medium onion, sliced

6 oz oyster mushrooms, sliced - sub any kind, or add more if you like

2-3 cloves garlic, minced

1/2 tsp Dijon mustard

1/4 C chicken, vegetable, or mushroom broth. Use water or white wine in a pinch.

1/2 tsp lemon juice + zest of 1/2 a lemon

1/2 C freshly grated parmesan cheese, plus more for serving

Handful of fresh microgreens, for garnish, roughly chopped if large

Salt and pepper, to taste


  • Prepare all your ingredients first. The fresh pasta cooks in just 4-5 minutes, and you'll want to have everything ready to toss together while it's hot.

  • Start a large pot of water for the pasta on the stove to boil.

  • Heat a skillet over medium-high. When it's hot, add 1 Tbs oil and 1 Tbs of butter, followed by the sliced onions, mushrooms, and a pinch of salt. Sauté, stirring occasionally, until the pan is dry and both mushrooms and onions are turning golden, ~7-10 min. Lower heat if needed.

  • Meanwhile, when the water begins to boil, generously salt it (at least 1 Tbs), followed by the pasta. Cook according to package for al dente. When pasta is cooked, reserve ~1/2 C of pasta water and drain the rest.

  • To the skillet, add the remaining 2 Tbs butter, the garlic, and the mustard. Cook and stir for ~1 min then add the broth, lemon juice, and lemon zest, and let it bubble for another minute or so.

  • Remove skillet from heat and stir in the parmesan cheese and half of the reserved pasta water, combine, and then toss the pasta with the sauce. Taste and season salt and pepper as needed. If pasta seems dry and t he noodles are not glossy from the sauce, add a little more pasta water and keep tossing. Return to low heat while you toss, if needed.

 

Celeriac, Mushroom, & Potato Gratin

Recipe adapted from Thomasina Miers, in The Guardian. Serves 4-6. It can be the main dish with a side of salad, or a side dish in and of itself.


1 medium celeriac (~1 lb), scrubbed, peeled, and quartered

3 medium potatoes (~1 1/4 lbs), rinsed (peel only if you want to)

A squeeze of lemon juice

6 Tbs butter

6 oz oyster mushrooms, sliced

1 tsp fresh thyme leaves (sub 1/3 tsp dried thyme)

Salt and pepper, to taste

3-4 garlic cloves, peeled and chopped

1 C heavy cream *See notes for a dairy-free version*

2 C chicken or vegetable broth

2 medium onions, peeled and sliced

Nutmeg, to taste - grated fresh, or dried ground

~3 oz grana padano or parmesan cheese, grated


  • Cut the celeriac and potatoes into very thin slices, 1/8-inch if possible. Use a mandolin if you have one. Put them in a bowl, cover with cold water and add a squeeze of lemon juice. Set aside.

  • In a large frying pan over medium-high heat, add half the butter, the mushrooms, half the thyme, and a generous pinch of salt. Sauté, stirring regularly, for ~5 min. Then add half the garlic and sauté for another 5 min or so, until the pan is dry and the mushrooms are golden. Set aside.

  • Heat the oven to 425 F. Get out a wide, deep baking dish.

  • Drain the celeriac and potato slices, then arrange 1/3 of them in a layer in the base of the baking dish (shingle if needed to get them to fit somewhat neatly). Top with half of the onion slices, half of the mushroom mixture, half of the remaining garlic, and half of the remaining thyme. Dot with 1 Tbs butter, sprinkle 1/3 of the cheese on top (~1 oz), then season generously with salt and pepper and a bit of nutmeg.

  • Repeat with another layer of 1/3 the potato and celeriac, followed by the remaining onion slices, mushroom mixture, garlic, and thyme. Dot with 1 Tbs butter, sprinkle another ~1 oz of cheese, and season with salt, pepper, and nutmeg.

  • Top with a final layer of potatoes and celeriac. Dot with the last 1 Tbs of butter. Whisk together the cream and broth, then pour the liquid over top.

  • Press down gently to ensure everything comes in contact with the liquid (even if it doesn't stay submerged), then top with the last 1 oz of grated cheese and bake for 65-75 min, or until the celeriac and potatoes are tender when pierced, and the top is golden brown.


Notes: I read that this can be made dairy free. I haven't tried it! Use 2 3/4 C of broth instead of cream, oil instead of butter, omit the cheese, and scatter breadcrumbs on top if you like.

 

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