Holiday Forest Fair Recipes

Mushroom Pate

3 tablespoons olive oil or vegetable broth

1 cup diced yellow onion

3 cloves garlic

3 teaspoons of Borealle Wild Mushroom (or blend of your choice)

A few cracks of ground black pepper

1 pound cremini mushrooms or others, lightly chopped

1 cup lightly toasted walnuts

1 teaspoon balsamic vinegar

3/4 cup cooked cannellini beans

Room temp or cold vegetable broth

Directions

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion. Sauté for 3 to 5 minutes, or until translucent, then add Borealle Wild Mushroom and pepper. Stir until mushrooms are covered. Add the mushrooms and cook for about 7-8 minutes, or until they are very soft.

While mushrooms are cooking, place the walnuts in a food processor or blender and pulse until fine.

Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time until it is a smooth spreadable paste. Put the pate into an airtight container and chill for at an hour or longer before serving to let it set and flavors meld.

Holiday Forest Fair Recipes

BBQ Pulled King Oyster Mushrooms

Borealle Black Salt

3 tablespoons olive oil or vegetable broth

1 lb King Oyster Mushrooms

Borealle Black Salt

Bottle of your favorite BBQ sauce

Preheat oven to 350 ℉

Use 2 forks to shred the king oyster mushrooms. Hold one end down with one fork and use the other fork to shred the mushroom until it resembles the texture of shredded meat.

Massage olive oil into mushrooms and sprinkle with seasonings of your choice (we use Borealle holistic blends, but you could use poultry seasoning; sage and thyme; taco; or even just salt and pepper. Whatever sounds good to you! If you want to add girth to your Pulled Oysters, shred canned jackfruit and add it to this mix as well (1 can in brine or water NOT SYRUP) Season the jackfruit just like the shrooms.

Slow roast the mushrooms 20-30 minutes. Check them every 10 minutes or so. The goal is to dry the mushrooms out almost completely. Crispy parts are good! Taste them to make sure they don't have a bouncy mushroom mouthfeel. If they do, cook longer. The mushrooms will reduce in size a lot.

From here, two choices.

1) Heat up a bit of oil in your pan. Add mix, sauté and add BBQ sauce.

2) Stir in the BBQ sauce until it’s mixed evenly through all the mushrooms. Continue to bake until it thickens and creates the consistency you want. Don't let it dry out too much- but if you do, then you have jerky!