Blue Oyster Mushroom Love + Mushroom Fennel Frittata Recipe
#81: Winter Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter. Each week we will share a rotating variety of garden updates: from farm fresh subscriptions, plant-centered recipes, community partners, events and more. As a subscriber, you will be the first to know about our Garden Happenings. If you’re not a newsletter subscriber but would like to be, click below to signup.
Mushroom Spotlight: Blue Oyster Mushrooms
In tandem with our current mushroom subscription, throughout March we will be featuring the health and wellness benefits of some of our favorite mushrooms from our friends at The Mushroom Hub.
Flavor & texture profile: blue oyster mushrooms have quite a distinct flavor that can be described as savory & earthy with notes of anise (aka black licorice). They have a meaty texture that can be chewy when cooked, and their color ranges from light blue-gray to dark blue-purple.
Health benefits: these mushrooms are low in calories and high in nutrients, such as: protein, fiber, vitamins B and D, and minerals such as potassium, copper, and zinc. They also contain antioxidants that can help protect against cellular damage and reduce inflammation.
Storage tips: these mushrooms are best kept refrigerated in a paper bag or wrapped in a paper towel to prevent moisture buildup. We suggest eating them within 2-3 days for optimal freshness. Avoid storing them in a plastic bag or container, as this can trap moisture causing them to quickly spoil. Alternatively, you can rinse, chop, and freeze them to save for a later date.
Prep tips: simply trim the tough stems and give them a quick rinse under cold water. We will continue to share mushroom-forward recipes throughout the course of our subscription cycle, but generally speaking blue oyster mushrooms are delicious when sautéed, roasted, grilled, or added to soups and stews. They have a robust umami flavor that pairs well with garlic, onions, soy sauce, and herbs such as thyme and rosemary.
Mushroom, Fennel & Goat Cheese Frittata
By Renee S.
Frittatas make an excellent breakfast option when you have a fridge full of produce odds and ends that need to be used up. If you’re a mushroom subscriber, this low stakes recipe is also a perfect way to make good use of your weekly mushrooms while adding a rich, umami flavor to the dish. I’m using blue oyster mushrooms for the recipe (sourced from The Mushroom Hub), but feel free to use any mushroom variety on hand.
I will say this— there are many approaches to frittatas so you can think of this one as more of a suggestion than a recipe to abide by, and because I usually make meals for one, I’m using a mini 6-inch pie dish for this one. If you want to make a larger frittata in a standard 9-inch pie pan or cast iron skillet, I suggest adding an additional 3 eggs and 1/4 cup milk, and feel free to add extra veggies & herbs to your liking.
Newsletter Rec: Read more about the underappreciated gloriousness of the frittata, via The Bittman Project.
Recipe: Mushroom, Fennel & Goat Cheese Frittata w/ Mixed Microgreens
Yields: 1 frittata baked in a 6-inch pie dish
Ingredients:
4 eggs
1/4 cup milk
2 tablespoon olive oil (or other oil of choice)
3/4 cup mushrooms, chopped
1/2 cup mixed veggies: I’m using thinly sliced fennel bulb, red onion, jalapeños, 1 minced garlic clove
1/4 cup goat cheese
salt & pepper
Directions:
Step 1
Preheat oven to 375°F.
Heat up oil on a large skillet on medium heat, add chopped mushrooms and sauté until mushrooms just begin to brown, (6 minutes or so). Add sliced fennel, red onion, garlic, jalapeños, salt & pepper, sauté for a few more minutes to get the flavors of the veggies co-mingling.
Step 2
In a bowl, beat 4 eggs with milk, pinch of salt & pepper. Add the sautéed mushrooms, veggies and goat cheese. Stir to combine, then add the entire mixture to a well oiled 6-inch pie pan or cast iron skillet. Bake in oven for 16-20 minutes, or until the eggs are set (not jiggly!) and top is golden brown.
Side note: If you’re baking in a larger dish, you will need to account for extra time in the oven.
To Serve
Allow to cool for 5-10 minutes, then slice and serve with a dollop of sour cream, sriracha and a bed of microgreens (super simple recipe below!).
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Simple Mixed Microgreens Salad
This simple salad doesn’t even require a recipe! In a bowl, add a heaping handful of (rinsed) Featherstone’s microgreens, juice squeezed from 1/2 of a lime, 1 tablespoon oil of choice (I’m using 1/2 sunflower oil & 1/2 of white truffle oil, as shown above), pinch of Featherstone’s Salt & Herb Blend (available for pre-order via Featherstone’s Online Marketplace), and dash of pepper to taste.
You can sign up for the final 3-weeks of our current microgreens subscription here!
Enjoy!
Thanks for reading!
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Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
