NH Farmers Market – Cooking with Mushrooms
In case you haven’t heard, there is a strong farm-to-table movement happening in New Hampshire and you can be a part of it. The only requirement to join this movement is a keen desire to eat healthy, organic, environmentally sustainable fruits, vegetables and meats. Sounds pretty simple right?
New Hampshire has a growing population of folks who want to know where their food comes from, know that its fresh and most importantly that it was grown with care from people right in their own communities. There are a number of farmer’s markets popping up all around the state supplying everything from seasonal berries, mushrooms and honey to steaks, sausage and preserves.
In an effort to support the farm-to-table and healthy living lifestyle, The Stonehurst Manor would like to feature a New Hampshire farmer’s market each month and showcase a recipe from some of the eclectic choices offered.
This month we would like to showcase the Tamworth Farmer’s Market. The market is located at the Unitarian Church on the corner of Rt. 113 and Main St. every Saturday from 9:00 A.M. to 12:00 P.M.
One of the more eclectic items at the market are mushrooms from the New Hampshire Mushroom Co. These locally grown mushrooms provide a unique flavor to any dish and welcome change to store-bought button mushrooms.
Mushrooms on Ciabatta
Chef Steffani Adaska
8 King oyster mushrooms
¼ Cup extra virgin olive oil, plus more for drizzling
loaf ciabatta bread
3 large cloves garlic, peeled
Sea Salt and freshly ground black pepper
Italian parsley for garnish
• Preheat grill to medium-high heat
• Wipe mushrooms with a damp cloth to clean
• Trim off ends of mushrooms
• Cut into approximately ¼ inch wide lengthwise strips
• Brush mushroom with olive oil on both sides and season with sea salt
• Oil your grill grates. Place mushroom slices on grill to cook, turning
once to cook other side. Cook about 3-4 minutes on each side. Move
to indirect heat to continue slow cooking while preparing bread.
• Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices.
• grill the ciabatta slices, cut side down until they are golden and crisp,
about 2 minutes.
• Working quickly, drizzle the toasted sides with extra-virgin olive oil.
Rub the garlic cloves over the grilled bread (it’s important to do this
while the bread is still hot or warm, otherwise the garlic won’t melt
into the bread.)
• Top grilled ciabatta with sliced mushrooms, sprinkle with salt and
pepper, and chopped Italian parsley
• Serve immediately while warm.
• A hearty red wine is a great match for this appetizer.
Chef Steff’s Note: a sprinkle of Reggiano tastes great on top too.