New Haven CitySeed Indoor Farmers' Market

Thank you for coming to find us and Seacoast Mushrooms in New Haven. It is nice to meet you again!

What follows is a loose recipe about what we talked about at the market on Saturday, February 9th.

As always, this recipe is a guideline. Let your imagination run wild to make a dish that is truly yours!

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MUSHROOM BROTH

Equipment:

Stock pot

Cutting Board

Knife

Food processor (optional)

Ingredients:

3 pounds mushrooms (your choice! for the demo we used maitake)

1 onion

1 garlic bulb

piece of ginger roughly equivalent to the size of garlic

2 japanese eggplant

1/2 cup grapeseed oil (or neutral oil of your choice)

1 gallon cold water

Salt and soy sauce to taste

Procedure:

- Keeping everything separate, mince the mushrooms, onion, garlic, ginger and eggplant. This can be done in a food processor if you'd like.

- In a large stock pot on medium heat, add oil. When the oil is shimmering, add onions, and sweat until soft and translucent.

-Add garlic and ginger and cook until lightly caramelized.

-Add eggplant and cook until soft.

-Add mushrooms and cook until caramelized.

-Add cold filtered water and bring up to a boil, uncovered.

-Strain the stock, pushing out as much liquid as you can from the spent vegetables. Reserve the spent vegetables for the next recipe.

-Season broth with salt and soy sauce to taste.

-Pour hot broth over cooked noodles and garnish as you wish!

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Spent Vegetable "Meat"balls

Before you thrown away all of those mushy (read: delicious), 'overcooked' vegetables... THINK AGAIN! Now, we're going to make "meat"balls!

Equipment:

Frying pot

Neutral Oil

Mixing bowl

Ingredients:

-Spent vegetables from mushroom broth

-1 tsp salt

-3 tsp soy sauce

-2 cups panko

-1/4 cup rice flour

-1 egg (2 optional)

-Mayonnaise and Sriracha to taste

Procedure:

-Make the spicy mayo by combining mayonnaise and sriracha to taste.

-In the bowl, combine spent vegetables with 1 cup panko, salt, soy sauce, rice flour and egg. An additional egg can be added if a firmer texture is desired.

-Roll into meatballs, or if desired, shape into patties. Coat in panko.

-Bring oil to 350F and carefully drop the meatballs into the oil. Fry until deeply toasted and an internal temperature of 165 is reached. If the outside is getting too dark, the meatballs can also be finished in the oven.

-Serve with spicy mayo

Our mushroom shoyu ramen that is currently available at Conspiracy, at 350 Main St, Middletown, CT. Made with organic Seacoast Mushrooms, and garnished with more fun(gi) on top!