Willow Mountain Mushrooms ~ The Shroom Shack

Nestled in the Ozark Mountains of Southern Missouri, Willow Mountain Mushrooms has been providing gourmet quality mushrooms since 2004.

Using only Natural means to grow our mushrooms we maintain a high quality mushroom FULL of natural flavor not chemicals.

While other producers concentrate on a long shelf life by using chemicals ~

Willow Mountain Mushrooms specializes in delivering fresh picked mushrooms directly to you thereby avoiding the distribution system and the time it sits on your local stores shelf.

In doing this we maintain the mushrooms wonderful natural flavor that many people have told us they have never tasted before in store bought mushrooms.

Organic Produce Co-op

Organic Produce boxes delivered to your home, work, co-op meeting place or pick up point.

We offer a wide variety of boxes starting at the $20 level ~ Basic mixed boxes, veggie only, fruit only, snack/raw eating, juicing, Dried nut and fruit and add on's are available each week.

Each Wednesday we send an email letting you know what to expect in the following weeks box.

Standing orders are highly suggested, but not required. You can customize your standing order each week... or just 'know' that it will be there on your delivery day.

Being centrally located ... we deliver to Mountain Home, Gainesville and Theodosia on Wednesdays and to West Plains and Willow Springs on Thursdays.

Our supplier is unique in its approach to acquiring produce for the Co-op. The founders are farmers that got together in 2005 to create a co-op to help distribute their products. So, what they do is get products from smaller family farms first, many of which have CSA's, and then fill in the blanks with larger organic farms. Our goal is to do the same thing... utilize Ozark growers then fill in the blanks with what the supplier has to offer utilizing the smaller farms that they work with first.

To get started please fill in our contact form with the type of box you wish to order order, phone number and start up date and we will send you an email to confirm your order.

Look forward to meeting you!

Blessings,

The Semyck Family

Recipe Page

Portabella Burger
Remove the stem, put it on the grill with the gill side down, baste it with real butter and sprinkle with sea salt. As the sides start shrinking in, flip and baste the other side. Cook three to five minutes on each side. Enjoy on a bun or in a wrap topped with your favorite veggies. We enjoy adding sauteed sweet onions and peppers, fresh from the garden shredded cucumbers, mayo, diced heirloom tomatoes, and shredded Cheese.  I use the Cabot White Extra Sharp Cheddar.  However, lots of other cheeses work just as well ~ experiment ~ there is no right or wrong here.  Let your taste buds tell you what you prefer.

Grilled Portabella wraps


Grill the portabella with Redmond's Real Salt and butter (not margarine) and dice it on a cutting board. While it is on the grill we are sauteing up sweet onions and sweet peppers in butter and real salt (we do not use iodized or bleached salt).

On a fajita size tortilla we place the diced mushrooms, peppers, and onions. Grate on some Cabot Extra Sharp Cheddar Cheese to melt into the shrooms, peppers, and onions. Then top it with grated cucumber and real mayonnaise (the two mix together and make a refreshing cucumber sauce-yum!). Now, see if you can roll it up! We usually have so much on it that it can be hard to do without spilling some out and you have to use your fingers or fork to finish it up. With a side of some sort of healthier chip (not the norm in the grocery store) and a gluten free cookie for dessert.  YUM!

Grilled Teriyaki Portabella Burger

4 Portabellas (two of our 2 packs)
2 cups teriyaki sauce 
4 rolls (soft french bread and kaiser are nice) and your favorite garnishes
  • Place Portabella in a large bow. Add teriyaki sauce. Toss until each mushroom is well coated. Toss every 15 minutes for 45 mins to an hour.
  • When coals are gray and ready or med/high propane or indoor grill, place on the grill and cook each side for 5 minutes. Remove.
  • Place on roll and top with your favorite garnish: lettuce or spinach, thinly sliced onions, and tomatoes lend themselves well with the portabella that has been marinated in this way.
Creamy Mushroom Soup   
1 large onion 
1/8 cup butter/olive oil for saute' 
3 TBL flour 
1 cup milk 
1 can of chicken broth (or veg. broth) 
1 cup of peas 
4 large carrots (finely chopped or shredded) 
10 potabella mushrooms (chopped small) 
1 cup half and half salt and pepper to taste 
1/8 cup parsley 
  • Heat skillet and saute' the onions in butter or oil until transparent and golden in color. Set aside. 
  • In another saucepan, create thickening mixture by sauteing flour in a small amount of butter over medium heat until brown then slowly pouring milk into pan.
  • In a large pot remaining ingredients (broth, peas, carrots, parsley, mushrooms, and half and half). Add thickening sauce from step 2. And sauteed onions. Cook over low heat for 1 to 1.5 hours. Serves 6

Willow Mountain Mushrooms Cream Cheese and Mushroom Dip (or Fajita filling)
1/2 # of sage sausage (can substitute with hamburger, turkey burger, package of portabella,  or omit)
1 small can of red beans (I used organic)
1 small can of tomatoes with chilies (ie: red gold brand or rotelle)
1 package of portabella mushrooms (for a total of two pks if subbing the meat for shrooms)
2-8oz packages of cream cheese
  • Brown sausage and put to side.  
  • Dice Portabella into small pieces. 
  • Saute mushrooms in butter or olive oil - salt and pepper to taste. 
  • Mix together on low heat:  browned sausage, sauteed portabellas, red beans (drained and rinsed), tomatoes with chilies, and cream cheese.  (Can use a crock pot for this)
  • Stir continuously as the cheese melts and blends with the other ingredients.
  • Serve as a warm dip with tortilla chips or as a filling in a fajita wrap.  If using as a filling you can also top it with shredded lettuce or spinach and even your favorite shredded cheese.  Experiment and send me your variations!

mayonnaise–Grilled shiitake mushrooms

Serves: 4 Calories:157 kcal
ingredients:
8 shiitake mushrooms
2 grated garlic cloves
6 tablespoons mayonnaise
1/2 teaspoon soy sauce
suitable amount salt suitable amount pepper
1. Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.
2. Put shiitake mushrooms on aluminum foil and sprinkle with salt.
3. Mix mayonnaise, grated garlic and soy sauce together.
4. Spread seasoning mixture (Step 3) on shiitake mushrooms.
5. Sprinkle with pepper.
6. Bake in a toaster oven for six minutes.
comment: This dish is especially delicious steaming hot.
Grilled Shiitake and Vegetable Kabobs with Herb Butter
1 package (3 ½ ounces) Shiitake Mushrooms
1/4 cup butter
4 teaspoons chopped fresh thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed
1/8 teaspoon salt
1 1/4 cups zucchini sliced ¾-inch thick
1/2 cup sweet red bell pepper cut in 1-inch squares
1/2 cup yellow bell pepper cut in 1-inch squares
Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.
Yield: 4 portions
Grilled Shiitake Mushrooms
Written by Laura Klein for OrganicAuthority.com
These grilled shiitake mushrooms are great for Meatless Mondays! They can replace any burger with their rich, earthy flavored meat or serve them as a side dish to just about any meal. Research has confirmed mushrooms as a power food for their cancer fighting properties. The bonus, they are super easy to make!
Start your weekend grilling off with a quick and satisfying meal. Grilled shiitake mushrooms are a great way to liven up your favorite pasta dish.
Serves 4-6
Ingredients:
4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel
1/4 cup of fresh lemon juice, or juice from 2 lemons
1/2 cup of extra virgin olive oil
4 garlic cloves smashed (with the side of a knife), skins removed & chopped fine
3-4 anchovy fillets
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh marjoram
Salt and pepper to taste
Method: In a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour.
To Grill Mushrooms:
Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately

Grilled Beets in Rosemary Vinegar

Ingredients

  • 1/3 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon herbs de Provence
  • 3 medium beets, sliced into rounds

Directions

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot. Yield 6 servings

Grilled Beets
8 medium-sized beets(1 1/2 – 1 3/4 pounds)
2 Tablespoons olive oil or canola oil, or more as needed
Salt and freshly ground pepper
1. Prepare a medium fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.
2. Scrub the beets well. Cut the tops and roots off the beets. Slice the beets about 1/4 inch thick. Place in a bowl and toss with the oil until all the surfaces are well coated.
3. Grill the beets, turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. The beets are done when the slices are lightly charred and flexible. Taste one to be sure.
4. Remove for the grill and place in a serving bowl. Sprinkle with salt and pepper and serve hot.
The earthiness of the beets came through by grilling them. This recipe is basically just slicing the beets, tossing in olive oil and throwing on the grill. Can't get easier than that. And, it's a unique and unexpected addition to any barbecue. 


I just love Oyster mushrooms... and grilling (because that means Bob is cooking and the kitchen stays cool!).  So, todays recipe features them combined, though this can be done indoors too.
Oyster Mushrooms are so good for us.  They have more potassium than a Portabella which has more potassium than a banana.  On top of that it is the leading source of a special antioxidant ~ LE (L- ergothioneine) which hs been shown in studies to reduce tumor size.  The Oyster mushroom has also been shown in studies to decrease serum and liver cholesterol levels.  Here is a link to read more about their many benefits.
There are so many ways to cook up oyster mushrooms.  
 
 My fav way is just so simple I wouldn't consider it a recipe: 
  1. Heat cast iron skillet and put in 2 T of Butter to melt.  
  2. Cut off stem and reserve for use in stocks.  
  3. Tear 'petals' following the gills right into the skillet.
  4. Slice up a small onion and put in the skillet with the Oyster mushrooms.
  5. Cook on high until the mushrooms are browned on the edges and the onions are clear.
  6. Top with freshly grated cheese (I tend to use an organic naturally white cheese that is not pasteurized or Cabots x-tra sharp cheddar)  
  7. Put onto a plate and serve with a fork or in a wrap.
  8. I sometimes even cook up some fresh veggies with it ... when our sugar snaps were going I used them with it and made veggie wraps.  They were delish!

Mid Week Recipe:

Grilled Oyster Mushrooms

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

  • 2 teaspoons red-wine vinegar
  • 6 tablespoons olive oil
  • 2 lb large oyster mushrooms, stems trimmed
  • 1/2 teaspoon coarse sea salt (preferably Sicilian)

  • Special equipment: a perforated grill sheet

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.
Cooks' notes: •If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. •If you're unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.
Read More 



Subscribe to: Posts (Atom)