top of page


Not sure what to cook with your CSA this week? Let us inspire you!


Check out some of our recent collaborations with local chefs below: 

Chef Guiseppe at
Casa Di Pietro

Mushroom Burrata Ravioli

  • Yellow Oyster mushrooms (1 cup)

  • Pioppino mushrooms (1 cup)

  • Shiitake mushrooms (1 cup)

  • Pinch of shallots

  • Pinch of fresh thyme

  • Truffle peelings (1 teaspoon)

  • Butter (2 tablespoons)

  • White truffle butter (1 tablespoon)

  • Cracked black pepper (to taste) 

  • Garlic sauce (or creamy sauce of your choice)

  • Pecorino Romano cheese (to taste)

Bring a pot of water with some salt to a boil. Add ravioli to boiling salt water (~5 minutes).


Chop the mushrooms to your liking. Add cold butter to a hot pan. Add mushrooms to the pan along with shallot and thyme. Sauté on medium high for a few minutes until butter is browned and mushrooms are caramelized. Add truffle peelings and white truffle butter (if using). Grind fresh black pepper onto mushroom mixture.


Now add your own creamy sauce (garlic sauce if following along exactly). Drop in the cooked ravioli to the pan and coat with the mushrooms and sauce.


Plate your beautiful dish and finish with some Pecorino Romano cheese and a drizzle of oil.



Chef Alex at
Village Green Restaurant

Oyster Mushroom "Calamari"

  • ​Oyster mushrooms (1 lb)

  • Honey soy marinade (1/2 cup)

  • Batter

    • AP Flour (1/2 cup)

    • Corn Starch (1/2 cup)

    • Baking Powder (1 tablespoon)

    • Salt (1 teaspoon)

    • Water (about a cup) 

  • Salt (to taste)

  • Fresh lemon juice (1 half lemon)

  • Chives (a few, chopped)

  • Dipping sauce of choice!

  • Optional: toss with baby kale or baby spinach while still hot

Tear mushrooms into pieces. Toss in marinade of choice (honey garlic soy seen here) To make the same marinade, combine equal parts soy sauce and honey.* Add salt, garlic, and ginger to your liking. 


Make tempura batter while mushrooms marinate. Combine flour and corn starch with baking powder and salt. Slowly add water (or beer) while whisking until all the dry ingredients are incorporated. Let the batter rest for a few minutes.

Toss mushrooms in the batter until lightly coated. Then drop into hot oil (350 degrees) until golden brown (about 30 seconds).

Remove from oil and let excess oil drain. Sprinkle with salt and lemon juice while hot. Top with chopped chives.

Serve with your favorite dipping sauce and enjoy!

*For fully vegan recipe, swap out honey with agave syrup

Chef Kevin at
Village Green Restaurant

King Trumpet Mushroom "Shawarma"

  • King Trumpet mushrooms (1-2 large)

  • Olive Oil (1 tablespoon)

  • Pita bread (1 whole)

  • Toppings (as desired)

    • hummus

    • pickled red onions

    • tomatoes

    • cucumbers

    • tahini vinaigrette

    • baby spinach

Cut King Trumpet mushrooms into rounds and lightly score them (for presentation). Add olive oil to hot sauté pan. Cook mushroom rounds in oil on both sides until golden brown. Add more oil as needed to prevent sticking.

Spread olive oil on a piece of pita bread on both sides

Place pita on griddle to toast (can also be done in oven or toaster, etc.) 


Add mushrooms to pita to make a sandwich and add toppings of your choice.


bottom of page