CSA Merrimack Valley: The Winter Harvest ( Part 1 )
In the middle of winter, fresh local farm products can still be had and turned into delicious meals. For the January/February issue of mvm, we present classic recipes using readily available winter ingredients.
MUSHROOMS ON TOAST
Start to finish: 15 minutes
This is a staple of English dining tables. Mushrooms are relatively inexpensive and available year-round. Fat Moon Mushrooms in Westford, Mass., is one local source. The trick to this recipe is to cut the bread thick for the toast, and don’t skimp on the butter.
1 pound mixed mushrooms sliced thin (suggestions include shiitake, oyster, portabello)
2 thick slices bread for toast
2 tablespoons butter
1 large shallot, chopped
1 teaspoon chopped rosemary
1/4 cup white wine
1/4 cup cream
Salt and pepper
Heat a large-bottomed pan over medium high heat for 1-2 minutes, then add the butter and stir until fully melted. Add the mushrooms and chopped shallot. Saute until both are soft, 3-4 minutes.
Next, toast the bread. While the bread is toasting, add the chopped rosemary, salt and pepper to the pan and stir until combined. Then add the white wine and cook for 1-2 minutes.
Finally, add the cream to the pan and stir until everything is combined and the sauce has a uniform texture and color. Remove the toast when golden brown and plate. Spoon the mushroom mixture evenly over both slices. Serve immediately; this is best served quite hot.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.