369 Briggs Rd Mason NH 03048

(603) 577-0578

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    • Home
    • Mushrooms
    • News and Updates!
    • Recipes of the Week
    • Farmers Markets
    • About Us
    • Contact us
    • CSA
    • Online Store
    • Tinctures
    • New Products
  • Home
  • Mushrooms
  • News and Updates!
  • Recipes of the Week
  • Farmers Markets
  • About Us
  • Contact us
  • CSA
  • Online Store
  • Tinctures
  • New Products
Welcome to Joyberry Farms

Fresh Mushrooms and Mushroom Products

Fresh Mushrooms and Mushroom ProductsFresh Mushrooms and Mushroom Products

Recipe of the week


TANGY VEGAN GRILLED BLACK OYSTER MUSHROOM SKEWERS

Mushrooms! They’re so versatile and meaty! This simple, grilled recipe features juicy oyster mushrooms in a flavorful marinade.  

by NADINE HORN AND JÖRG MAYER

JUNE 10, 2021

SERVES: 4

These tender grilled Black oyster mushrooms from VBQ: The Ultimate Vegan Barbecue Cookbook are packed with flavor thanks to tangy balsamic vinegar and fresh thyme.

What you need:

9 ounces black oyster mushrooms
3 garlic cloves, minced
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon fresh thyme
½ teaspoon salt

What you do:

  1. Clean mushrooms with a damp cloth and halve lengthwise.
  2. For the marinade, in a small bowl, mix garlic, balsamic vinegar, oil, thyme, and salt. Add mushrooms to marinade, stir well and let sit for 30 minutes in refrigerator.
  3. Remove mushrooms from marinade and thread onto bamboo skewers. Cook over indirect heat on grill for 8 minutes each side, then serve hot

Summer is here!


Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

  • Author: Mushroom Council
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Main, Pasta, Vegetarian

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DESCRIPTION

This pasta is light and refreshing with the bright flavors of garlic and lemon. Meaty oyster mushrooms add a savory note and heartiness to the dish while spinach keeps it fresh and colorful. Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape, or variety, such as whole wheat or gluten-free.

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INGREDIENTS

  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 14 ounces oyster mushrooms, chopped
  • 6 ounce bag fresh spinach leaves (about 4 cups)
  • 1 pound orecchiette pasta, cooked according the package directions
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Shaved Parmesan for serving, optional

INSTRUCTIONS

  1. Pour ¼ cup of the olive oil in a small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
  2. Heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.
  3. Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, discard the garlic cloves and pour the oil over the pasta. Add the lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
  4. Serve warm, sprinkled with Parmesan cheese.

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