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January Cooking demonstration recipe

Mushroom Pot Pie with mashed potato crust
2 pounds mushrooms - sliced
1 small onion - small dice
2 stalks celery - small dice
4 carrots - small dice
2 TBSP avocado or grapeseed oil
2 cups mushroom stock -warm
¼ cup dry sherry
2 sprigs thyme
3 cloves garlic crushed
3 TBSP butter
3 TBSP flour
3 baking potatoes - peeled and cut into large cubes
¾ cup cream
¼ cup butter
1 tsp salt
1 tsp pepper
1 TBSP truffle oil
⅓-½ cup parmesan

In Saute pan sweat onions, garlic, carrots and celery and thyme until tender, increase heat and add mushrooms.  Saute 5-8 minutes and season with salt and pepper, remove from heat and set aside.  
Melt butter, add flour cook 2-3 minutes & slowly add stock whisking constantly. Add sherry and cook until thickened. 
Add mushrooms and vegetables.
Place potatoes in a large pot of water and bring to boil
Reduce heat and cook until tender Drain and set aside
Add cream and butter to pot and bring to simmer. Turn off heat,
rice potatoes into cream mixture, add salt, pepper and truffle oil and stir.
Place mushroom mixture into individual ramekins and top with mashed potatoes, sprinkle with parmesan.
Bake at 400 for 15-20 minutes
Recipe by Natalie Jenks
February Mushroom cooking Demonstration Recipe
Mushroom and Spinach Egg Cups
6 eggs
8 oz Maitake mushrooms chopped
½ tsp granulated garlic
2 cups spinach, roughly chopped
½ cup lowfat milk
¼ tsp dried Italian herbs, optional
Salt and pepper to taste
Prep muffin pan with spray oil
Preheat oven to 350°
In a large enough mixing bowl (3-4 qt) whip eggs, milk, garlic, salt and pepper until blended
Add chopped mushrooms and spinach and stir well
Pour into muffin tins and bake for 20-25 minutes
Recipe by Kurt Jacobson 


     The Woodlands at Phillips

French Mushroom Soup




3 lb.                 Short ribs

1 Tb.                Vegetable oil

2                      Onions, sliced

2 cloves           garlic

1 oz.                Dried Porcini mushrooms

1 cup               Red wine

2 qt.                 Beef stock

2                      Bay leaf

1 sprig              Thyme

½ lb.                Gruyere cheese

½ loaf              French bread





  1. In a heavy bottomed sauce pan heat the vegetable oil and brown the short ribs on both sides. Remove from sauce pan.
  2. Add the onions and cook until they begin to brown.
  3. Add the mushrooms and continue to cook until the onion are a golden brown and the mushrooms are dry.
  4. Add the garlic and cook a few minutes.
  5. Deglaze with the red wine and reduce the wine by ½ .
  6. Return the short ribs to the pan and cover with the beef stock. Add the bay leaf and thyme
  7. Bring to a boil then turn to a simmer and simmer approximately 2 hours.
  8. When the short ribs are tender and cooked through remove them from the liquid.
  9. When the meat is cool enough, pick the meat off the bone and place in the soup.
  10. Grate the Cheese
  11. Slice bread and toast the slices. Set aside



  1. Heat soup in sauce pan and place in oven proof soup bowl.
  2. Place toasted bread on top of soup top with the cheese and place under broiler or in very hot oven until the cheese is brown.
  3. Remove from oven and serve


Chef Gary Trevisani   The Orchard restaurant