Nothing says ‘I’m a Pennsylvania foodie’ like a whole weekend devoted to farm-to-table Kennett Square mushroom creations… We partnered with our friends at Kennett Square Specialties Sales (KSS), a purveyor and industry leader of cultivated exotic mushrooms to bring some delicious recipes to your screen. KSS Sales and their affiliated farms are located in the heart of Kennett Square, The Mushroom Capitol of the World, and have been providing mushroom wholesalers for over 30 years with their exotic and specialty mushroom needs. Trust us – these are the best!
KSS delivered us a large assortment of mushrooms including Portabella, Cremini, Shititake, Maitake, Pink Oyster, Yellow Oyster, King Oyster, and Pom Pom. Thank you so much, KSS!
While we did not get through all the mushrooms in one weekend, here is some of what we were inspired to create for our mushroom extravaganza…
- Herb Marinated Cremini Mushrooms
- Clear Broth Mushroom Soup
- Mixed Mushroom Linguini
- Farm Style Grilled Cheese with King Oyster Mushrooms & Triple Creme Brie
- Grey Oyster Mushroom & Short Rib Fettuccine
Herb Marinated Cremini Mushrooms
We love serving these as an appetizer. Easy peasy. Pick up some fancy toothpicks or appetizer sized forks (Wegman’s carries Mozaik, our favorite disposable catering brand) and trade out your go-to mixed nut bowl for these!
- 1/3 cup olive oil
- 1/3 white wine vinegar
- 1 tbsp sliced green onions
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp fresh chopped parsley
- 1/4 tsp thyme
- 1 tsp chopped oregano
- 1lb Cremini Mushrooms, sliced in half
In a large pot, bring 6 cups of salted water to a boil (roughly 1 1/2 tsp salt), add mushrooms. Cook mushrooms until tender, about 3-4 minutes; drain well. In large bowl, combine mushrooms with all other ingredients. Transfer to airtight container (preferably glass) and refrigerate for 3 hours. Serve at room temp and garnish with additional parsley.
Clear Broth Mushroom Soup
If you’re making the Marinated Cremini Mushrooms, you might as well make this too, as we used the broth from the boiled mushrooms for this recipe. SO SIMPLE. Promise!
Yields 6-8, 1 cup servings
- 1/8 cup of sliced green onion
- another 3 cups of Cremini Mushrooms, finely sliced
Following Marinated Mushroom recipe… once mushrooms are just about tender, strain mushrooms and transfer mushroom water into another stock pot. Bring mushroom water back to a boil, add sliced mushrooms and onion. Add salt if needed. Enjoy.
Mixed Mushroom Linguini
Cheesy, Creamy Goodness…. yeah, we couldn’t resist…
Yields 6-8 servings
- 2 cups Maitake mushrooms
- 2 cups King Oyster mushrooms
- 4 cups Portabella mushrooms
- 1 cup grated Parmesan cheese
- 1/4 cup chives
- 1 quart half and half
- 1 stick butter
- 1 cup white wine
- 4 cloves fresh garlic
Chop mushrooms. Add butter and garlic to pan on medium heat. When butter is melted, add mushrooms, and turn on medium high for 3-5 minutes to brown mushrooms. Add wine; cook for an addition three minutes. Reduce heat to low. Add half and half and increase heat to medium. Bring to a boil while stirring constantly. Remove from heat and add Parmesan cheese and chives. Salt to taste. Add al dente linguini to pot and cook for 1-2 minutes. Garnish with fresh chopped parsley, ground black pepper and freshly grated Parmesan. Want to recreate the look below? Shown plated on Michael Aram Silversmith Collection bowl purchased Bloomingdales.
Farm Style Grilled Cheese with King Oyster Mushrooms & Triple Creme Brie
Still in the mood for cheese…
Yields 4-6 servings
- 6-10 King Oyster mushrooms
- 1 large Vidalia onion
- 1 loaf farmhouse bread
- 1 lb Brie cheese
- 1 tbsp aged balsamic
Add 2 tbsp of butter to sauté pan on medium low heat. Slice onion and add to pan. Continue cooking until soft and light golden brown in color. Add the aged balsamic. If you are using a traditional balsamic, add a teaspoon of sugar. Remove from heat once balsamic has coated onions and has become a syrup like consistency. Slice King Oyster mushrooms lengthwise and brown in butter until tender. Slice Farmhouse bread and Brie cheese. Layer mushrooms, onions, and cheese on bread. Butter each side of the sandwich and grill in pan until golden brown on each side. We used our beloved John Boos & Co. cutting board to show off this sandwich. You can snag one at Williams Sonoma for yourself!
Grey Oyster Mushroom & Short Rib Fettuccine
Yields 4-6 servings
- 4 cups Grey Oyster mushrooms, chopped
- 3 lb beef short ribs
- 1 tsp freshly chopped rosemary
- 4 cloves garlic
- 1/2 cup red wine
- 1 1/2 cups beef broth
- 3 tbsp olive oil
Heat 1 tbsp olive oil on medium high heat. Liberally salt short ribs; add to pan and brown on all sides. Place short ribs and beef broth in crock pot and cook on low for 6-8 hours until fork tender. Shred meat. Heat 2 tablespoons of olive oil in sauté pan on medium high heat. Add mushrooms and garlic; sauté until fork tender and golden brown. Add cup red wine and rosemary. Add mushrooms to the crock pot; continue to cook on low for thirty minutes. Add al dente fettuccine or pappardelle to crock pot wait five minutes before serving. Garnish with either Parmesan or Romano cheese and freshly cracked black pepper. We served this dish on this gorgeous soap stone dish we snagged at Valley Forge Flowers.