Village Cookshop x Jill Lindsey Family-style Brunch on June 20, Space Limited!

I'm super excited to jump back into cooking for a (large) crowd this Saturday, June 20, where I'll be serving up a delicious, farm-fresh, Tuscan/Mediterranean-inspired feast at Jill Lindsey (a favorite local shop). I'm even more excited to feature ingredients from local farmers & foodmakers sourced primarily via Farmigo and Good Eggs.  

Time: I'll be there from 11am - 2pm with my brunch hat on! 
Location: Jill Lindsey, 370 Myrtle Ave, Brooklyn, NY 11205

Space is limited, so get your ticket soon! You can purchase them HERE. Take a look at the menu below! I hope to see you there. Don't hesitate to reach out if you have any questions about the event. 

Things on Toast: Truffle-Style Mushrooms

Stuff on toast - one of life’s simple pleasures, am I right? After a long weekend away recently, I came home to find that we had almost no foodstuffs to speak of and very hangry bellies. Fortunately, back in the dark recesses of the fridge I found a scrunched-up paper bag of mushrooms from Primordia Mushroom Farm, some flat-leaf parsley, and a frozen loaf of Free Bread Moxy Loaf in the freezer - and a mushroom toastie was born!

I used a pretty traditional funghi trifolati recipe (see below), which is just a simple sauté of mushrooms and garlic, finished with fresh herbs. I like to set the pan on high, so it gets nice and hot before adding the butter. Once the butter melts and starts to foam, turn it down a bit, then toss in the mushrooms. This will give them a good sear, without burning them quickly.


Truffle-Style Mushrooms on Toast - Makes 2 servings
You can really use any type of mushroom, but I like to use Hedgehog or Hen of the Woods mushrooms. You can use butter or olive oil, but I kind of think butter and mushrooms were made for each other. If you want to make this as a side dish for a dinner party, make sure to double or triple the recipe, as the mushrooms shrink quite a bit in the cooking process. I can never get enough, so I might quadruple it just for fun.

½ lb. mushrooms, thinly sliced
1 clove of garlic, peeled and slightly crushed (or minced)
1 Tbsp. of olive oil or butter
¼ cup fresh parsley, coursely chopped
½ tsp. red pepper flakes (optional)
2 slices of your favorite bread, toasted
Salt & pepper

  1. Melt the butter in a sauté pan over medium-high heat, then toss in the mushrooms and garlic. [If you’re using minced garlic, wait a minute or so before tossing them in].
  2. Immediately sprinkle a pinch of salt over the mushrooms, so their moisture can come out and evaporate. The length of time depends on the type of mushrooms, but generally about 3-5 minutes should do the trick.
  3. Once they start to brown, taste one and make sure it’s cooked through. Remove from heat and sprinkle with chopped parsley, pepper, and chili flakes.
  4. Drizzle olive oil on your toast and pile the mushroom mixture on top.   

Mushrooms cooked in this way can be turned into a delicious topping for eggs (what isn’t good with eggs?), or a pasta sauce with the addition of a bit more olive oil and some white wine at the end. You could also toss in some sage with the garlic to bring out fall flavors. The subtle mintyness of thyme (which I consider to be a mushroom’s BFF) goes well with with little blobs of goat cheese served over polenta or cous cous. If I’m having this is for breakfast, I’ll leave out the garlic and add a squeeze of lemon juice right at the end to scrape up any brown bits and let it cook off for a minute or two.