Lettuce + Mushrooms, Sauteed

This sauté serves as a great accompaniment to grilled meat, vegetables, or seafood because of its combination of freshness and earthiness.
Makes 4 servings

Ingredients
1-tablespoon extra-virgin olive oil
2 tablespoons butter (Banner Butter at Moore Farms and Friends)
1/2 pound mushrooms, steamed, wiped clean and sliced (Sparta Imperial Mushrooms)
Salt and pepper to taste
1 pound chopped lettuce (Hickory Hill Farms)
1/2 cup cream
1-teaspoon fresh thyme

Directions
1. In a medium saucepan, heat the oil. Add the butter, and allow it to melt. When the pan is hot and the butter is beginning to brown, add the mushrooms and let them cook for 2-3 minutes or until brown. Stir the mushrooms, and season with salt and pepper to taste.
2. Once the Sparta Imperial mushrooms are tender and most of the moisture has evaporated, add the Hickory Hill Farm lettuce. Season with additional salt and pepper, if needed, cooking until the lettuce is tender. Add the cream and the thyme. Cook until the cream is reduced and thickened. Remove from heat. Serve warm.

Foraged Mushrooms + Oats

Tyler Williams' revolutionary Foraged Mushrooms and Oats
brought a breakfast dish to the level of a risotto you'd lust for
any hour of the day.

Ingredients
Oatmeal
1 cup Steel cut oats, rinsed
4 cups mushroom stock
2 cups wild mushrooms, sautéed
1/2 cup butter
2 tablespoons thyme
salt and pepper, to taste

Caramelized Buttermilk
1/2 cup buttermilk
1/4 cup Non-fat dry milk solids
2 tablespoons sugar

Chef’s Instructions:
For the oats
1. Bring mushroom stock to a boil in a medium stock pot.
2. Add a good pinch of salt and whisk in oats.
3. Bing to a boil and skim off any impurities that rise to the surface.
4. Reduce the oats to a simmer and add the remaining ingredients.
5. Simmer 1 hour stirring often until the mixture has thickened to saturate.
6. Season with salt and pepper to taste.

For the buttermilk
1. Place all ingredients in a small saucepan and reduce until light golden brown and thickened. Transfer to a blender and puree until smooth.

To finish
1. Place 1/2 cup of oatmeal in a bowl and drizzle with the caramelized buttermilk.
2. Top with a fresh seasonal raw vegetable salad from your farmers market and dress with lemon juice and olive oil.

Serves: 4 to 6