Market Recipe: Balsamic Rosemary Sauteed Oyster Mushrooms


Balsamic Rosemary Sauteed Oyster Mushrooms

Guest Chef Maggie C. Perkins

Notes From Maggie’s Farm

When you are short on time, simple, and simply perfect ingredients are your saving grace.

Such was the challenge for our Guest Chef this Sunday at the Mueller Farmers Market.  Upon Chef Maggie’s arrival, she was presented with a pristine paper boat of exquisite oyster mushrooms from market vendors Cedar Creek Mushroom.

She was not stranger to these beauties, having taken her own market share home, weeks earlier.  Chef Maggie is a big fan of Cedar Creek Mushroom.

She got straight down to business.  She heated a tablespoon of Texas Hill Country Olive Co.‘s garlic-infused olive oil, stripped a sprig of Organicare Farms’ fresh rosemary into the slightly sizzling pan, tossed in the mushrooms, sliced, and sprinkled the top with coarse kosher salt and freshly-ground pepper.  When mushrooms were browned, she added a tablespoon, or so, of Texas Hill Country Olive Co.’s  Traditional Balsamic Vinegar, tossed well, and served.

You can purchase all of the ingredients straight from the market vendors.  Why not pick up a fresh pasta, and perhaps a favorite cheese while you’re there, and make an entire meal of it?

It took all of five minutes from beginning to end.  Simple, and simply perfect.


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