Sauteed Mushrooms with Sherry & Garlic


A guest post from our customer Michelle:

Mmmm Mmmm Mushrooms!

I am sharing a delicious recipe for marvelous mushrooms for which I yearn from time to time. It is great as a side dish or on top of hamburgers or steaks.

In the past, I was always afraid of cooking mushrooms. Somehow, tales from my youth taught me that every so often, someone chooses the wrong mushroom in the forest and that’s the end of everything. As an adult, I am more trusting of mushrooms, especially since I do not pick my own. Brewers Organics provides great, trustful mushrooms for all!

Marvelous Mushroom Recipe

2 Tablespoons olive oil

1 clove garlic, minced or crushed

1 lb baby portobella mushrooms (also called baby bellas or crimini)

1 Tablespoon sage

Salt and pepper to taste

½ cup cooking sherry

1. In a pan, heat olive oil, then add garlic, mushrooms and sage. Saute until the mushrooms are tender or about 5 minutes.

2. Sprinkle with salt or pepper, according to your taste.

3. Add the cooking sherry and cook for about 3 more minutes.

4. Eat!


Trying to get my 4 and 6 year old kids to try cooked mushrooms is a bit of a battle to say the least. Enticing them with facts helps a little:

-A mushroom is a body of a fungus.

-Mushrooms were once considered magical by Egyptian pharoahs.

-In ancient Rome, mushrooms were believed to give warriors god-like strength.

Calling mushrooms “little umbrellas” or the mushroom caps “car wheels” almost works, but if your little ones are not as impressed with eating them as much as playing with them, you are not alone. They’ll come around in a few (or many) years like I did. I love them now!



Spinach Mushroom Frittata


Our customer Holly is sharing her versatile recipe for frittata!

Frittata is a fantastic brunch dish that is rich in flavor and simple to prepare.  It is a classic Italian egg dish that might be compared to a quiche or an omelet and it can be adapted to suit a variety of flavors.  Traditionally it is served at brunch, but I have served it as an appetizer and with evening meals, too.  It is a favorite when we host family or friends and is easy to make in advance.  This recipe includes some Brewers Organics vegetables like spinach, mushrooms, and red bell pepper, but a frittata can include a range of different ingredients – I often include tomatoes, olives, and basil.  Or it can remain very, very simple – eggs, cheese, and pesto.  You will need two small non-stick skillets (with lids or covers) or one large non-stick skillet (with lid) that can be placed in the oven for this recipe.


½ pkg. of spaghetti (8 oz.) – cooked and drained

8 lg. eggs.

16 oz. shredded parmesan cheese

1 bunch of spinach – coarsely chopped

8 oz. mushrooms (white or crimini) – sliced

12 cloves of garlic – pressed or finely chopped

1 red bell pepper – diced small-medium

3 tbsp. olive oil


In two 10-inch non-stick skillets heat one tbsp. of olive oil in each skillet over low-medium heat.  Add half of the garlic to one skillet and add the remaining garlic to the other.  Cook for one-two minutes and add sliced mushrooms (again, half in one skillet and the remaining mushrooms in the other skillet).  Cook the mushrooms and garlic for another 3 minutes.  Add the spinach and red bell pepper in equal amounts to each skillet, stir and combine the ingredients, cover, and turn off heat.

Heat the oven to 325 degrees and adjust the rack to the middle of the oven.

After the spaghetti is cooked and drained add 1 tbsp. olive oil over the noodles and combine half of the noodles with the ingredients in one skillet and the remainder with the ingredients in the other skillet.

Combine and beat all of the eggs in a large mixing bowl and add parmesan cheese until the consistency is a medium – thick consistency.  *This step sometimes requires adding additional cheese or egg based upon individual preference.  I prefer frittatas that favor cheese over egg and, therefore, prefer a thick egg/cheese mixture

Add the egg/cheese mixture in equal amounts to each skillet, combine the ingredients and distribute the ingredients and mixture evenly throughout each skillet.  Add any remaining cheese to the top of the ingredients in each skillet.  Cover and cook for about half an hour in the oven.

Foraging for Morel Mushrooms


A post from Holly:

Last week, while hiking in the woods behind my daughter’s school, my husband and I happened upon 36 nice morel mushrooms.

The problem was, we were RIGHT behind my daughter’s school and it was recess time.  We feared for our daughter’s social standing, in 6thgrade, because if any one of the kids playing outside had seen us, worse yet, recognized us, it would be all over for her.

“I saw Ruby’s parents in the woods behind the playground looking down, rooting around in the trees and leaves, carrying a grapefruit knife (our morel cutting tool) and walking over & over, up & down and in circles!  I think they are crazy!  Ruby’s parents are crazy… Ruby’s parents are crazy!”

So we hid behind trees when the kids would come near and we were lucky to be seen by only one, silly-voiced girl, who only cared about our cute dogs who were with us and called out, “nice dogs”!

The results of this hilarious hike?

A bag full of fresh morels, a handful of Lily of the Valley and a lilac flower stolen from my alley on the walk home.

The morels will be cooked tonight and I can’t wait to eat them; cooked in garlic and butter and melting in my mouth.