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 until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom -soaking liquid into small bowl, leaving any sediment behind, and reserve.
Slice bread in half lengthwise, then cut crosswise into 1/2-inch-thick slices.
Melt butter in heavy large pot over medium-high heat. Add shiitake and fresh oyster mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme and re-hydrated oyster mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made a day ahead. Cover mushroom mixture and oyster mushroom-soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.)
Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.

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.”

 

 

 

 

 

 

 

 

 

 

Art of Food: Exotic Mushrooms from Monica Rogozinski on Vimeo.

Woodland Jewel in the Pottstown Mercury

The Pottstown Mercury has a feature on us today on the front page of their business section.

Norman & Heather in Woodland Jewel Mushrooms Grow Room

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 delivered by the Fetters.

“The chef is only the second person to touch the mushrooms we grow,” she said.

View the full article HERE