Brown Clamshell Mushroom Love + Recipe: Mushroom & Tarragon Grain Bowl
#83: 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.
Hour Detroit Names Madam “Restaurant of the Year”
Hour Magazine has named Madam as the Restaurant of the year! We’ve been working with Madam since they first opened and are proud that they source our locally grown seasonal produce including: heirloom tomatoes, peppers, herbs, edible flowers, and microgreens. We congratulate the very talented and creative culinary team at The Daxton Hotel. It's been a pleasure and an honor to work with them and we look forward to our ongoing collaboration.
Click below to read our restaurant review of Madam in a past newsletter from last summer!
Brown Clamshell Mushroom Spotlight
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: These small (& cute!) brown clamshell mushrooms (a.k.a. brown beech mushrooms), have a mild and slightly nutty flavor that is often described as earthy or woody. Their delicate texture is very tender when cooked.
Health benefits: Brown Clamshells are low in calories, high in nutrients, and are a good source of protein, fiber, vitamins B and D, and minerals such as potassium and copper. They also contain antioxidants that can help protect against cellular damage and reduce inflammation.
Storage tips: This variety is best stored in the refrigerator in a paper bag or wrapped in a paper towel. For optimal freshness, used within 3-5 days of purchase. Avoid storing them in plastic bags or containers, as this can trap moisture and lead to spoilage
Prep tips: Per usual, trim the tough base and quickly rinse under cold water. They can be cooked in various ways, including sautéing, stir-frying, roasting, or grilling. Their mild flavor pairs well with garlic, onions, and herbs such as tarragon and rosemary.
Mushroom & Tarragon Grain Bowl
By Renee S.
In contrast to last week’s lengthy recipe, I’m keeping things very simple this week, with a veggie grain bowl that will take roughly a half hour (or less!) to make. It’s healthy, flavorful and can be vegan by leaving out the cheese. The best way to maximize the flavor of any grain bowl is to simmer your grains in a flavorful broth. One of my new favorites is this Better Than Bouillon Mushroom Base, which I was first introduced to via Alison Roman’s potato leek soup recipe, and you can find it at most standard grocery stores.
Personally, I think mushrooms and tarragon make such a lovely flavor combination— you get the earthiness of the mushrooms and the sweet yet bitter taste of tarragon (think: notes of licorice). I’m adding zucchini to mellow out the flavors, thin strips of parmesan cheese as a garnish + a drizzle of olive oil to finish it off.
Recipe: Mushroom & Tarragon Grain Bowl
Yields: 1 grain bowl
Ingredients:
1/4 cup barley
2/3 cup water
1/2 teaspoon mushroom base (or sub broth of choice for water)
6-8 oz. brown clamshell mushrooms (or mushrooms of choice)
1/2 zucchini, thinly sliced
1 tablespoon olive oil
1/4 teaspoon of coarse/flakey salt, or Featherstone’s Salt & Herb Blend (plus more to taste)
pinch of coarse ground pepper
pinch of red pepper flakes
2 sprigs of tarragon, stems removed + chopped (about 1 tablespoon)
parmesan cheese, thinly sliced (optional)
Directions:
Step 1
Preheat oven to 425°F.
In a bowl, toss sliced zucchini & mushrooms with olive oil, salt, pepper, & red pepper flakes. Evenly spread (well oiled) veggies on a tinfoil lined baking sheet, avoid over crowding the pan. Roast your veggies for about 12-15 minutes, or until they’re lightly browned and crisp.
Step 2
On the stove in a small pot or sauce pan, add uncooked barely + water & mushroom base (or 2/3 cup of broth of choice). Bring to a boil, then turn down heat to a simmer and cook for 12 minutes. Turn heat off, allow to sit with lid on for an additional 5 minutes. (Or follow instructions on package of barely or other grain of choice).
Step 3
Once your veggies are roasted and barely is cooked until tender, combine together in a bowl with fresh chopped tarragon. There may be a bit of broth left over in the cooked barely, and that’s ok! No need to strain it out, unless you prefer it.
Garnish
Add shaved parmesan* + drizzle of olive oil. If you’re one of our microgreens subscribers, toss in a small handful for extra nutrients.
*Tip: Slice a wedge of parmesan cheese with a potato cutter to achieve those paper thin strips 😋.
Enjoy!
Thanks for reading!
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Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
