Leek and Mushroom Stuffing

1 1/2 cups hot water 1/2 ounce dried oyster mushrooms 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound oyster mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 baguettes French bread 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl. Let stand […]

Oyster Mushroom Soup

Hacho red miso paste 2 lbs silver oyster mushrooms Whole wheat udon Dulse seaweed Edamame Slice mushroom caps and add to stock pot, add enough water to cover, bring to a boil . Reduce heat and add 3-4 tablespoons of miso paste. Add the rest of ingredients and bring back to a boil. When boiling, add udon and cook for 4-6 minutes. Immediately serve or chill to keep udon from over cooking.  

Woodland Jewel on WHYY

We are exceptionally thrilled to be featured on WHYY’s Friday Arts Program. The crew came out to the farm for two days of shooting in torrential rains, and managed to put together a great feature on our operation. Our cat, Monkey even makes a cameo. We also took a trip to Majolica restaurant in Phoenixville, and spoke with Executive Chef/Owner Andrew Deery, who was recently named “Best Chef of Chester County.”                   […]

Woodland Jewel in the Pottstown Mercury

The Pottstown Mercury has a feature on us today on the front page of their business section. Located on six acres of wooded land nestled along the French Creek, Woodland Jewel Mushrooms grows about seven or eight varieties of mushrooms, including oyster, lions mane and royal trumpet — depending on the season. Fetter said they sell exclusively to about 20 chefs in the Philadelphia area.   It’s a “farm-to-table” business, which means the product is planted, cultivated, harvested, weighed and […]