This recipe is fantastic with our Shiitake Mushrooms from Rock Run Creek Farm, but you can make them with portobellas as well. The original recipe is from the Moosewood cookbook.
2 Tbsp Butter
2 Medium to Large Onions, chopped
1 1/2 - 2 Lbs of Shiitake Mushrooms, sliced 1/4 -1/2 inch thick
1 tsp sea salt
3 Tbsp Fresh Dill, minced
1 Tbsp Paprika
4 Tbsp Lemon Juice
3 Tbsp Flour
2 cups Water
1 cup Whole Milk, at room temperature
Cracked Black Pepper
1/2 cup Sour Cream
In a large pot, melt butter over medium heat. Saute onion until soft and translucent. Add mushrooms, sea salt, dill, and paprika and stir well to coat mushrooms. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally to prevent burning.
Stir in lemon juice, then sprinkle with flour - stirring the entire time, until well mixed in. Cook, uncovered, stirring frequently, for another 5 minutes.
This dish can certainly serve as a side dish on your table - or star as the dessert!
1 Acorn Squash
1 Tbsp Butter or Coconut Oil
2 Tbsp Brown Sugar (optional)
2 tsp Maple Syrup
Preheat the oven to 400F
Use a large, sharp, knife to slice the acorn squash in half from step to tip. Use a spoon to scrape out the seeds and stringy center of the squash, then use a knife to score the insides in a cross hatch pattern.
Place the squash cut-side up in a baking dish, with 1/2 inch of water in the bottom. Spread the butter or coconut oil over both cut sides. Sprinkle with a tiny dash of salt, dribble with maple syrup, and drop the brown sugar into the center (if using).
Bake in the oven for 60-90 minutes, until squash is fork tender and tops are slightly browned. Remove and let cool before serving.