How do you cook mushrooms for somebody who says they don't like them?

We think this recipe will do the trick. It's one we used to make at our farmer's market stands. Many people who thought they hated mushrooms turned into weekly customers after trying the delectable caramelized morsels. This oyster mushroom recipe is also a simple and delicious way to use mushrooms harvested from one of our 'Spray and Grow' Kits!

Ingredients:

• 1-2 lb of fresh oyster mushrooms
• 1 Tbsp dried thyme or 2 Tbs fresh thyme
• 1Tbsp heavy cream
• 2 cloves garlic
• 1 Tsp Sea Salt, plus more to season
• 1 Tbsp salted butter
• 1 tsp crushed black pepper

Recipe:

1. Mince garlic cloves and set aside
   
2. Trim oyster mushrooms of any substrate if necessary and roughly chop them
   
3. Melt butter in a large pan on medium/high heat
   
4. Sauté mushrooms for 5 minutes, until they release their liquid
   
5. Add minced garlic, dried thyme, salt, and black pepper
   
6. Cook for at least 20 minutes. The liquid should be completely cooked off and the mushrooms should be beginning to brown in the pan
   
7. Deglaze the pan with heavy cream and serve immediately

To adapt this recipe for a lactose-free or vegan diet: substitute heavy cream for coconut cream, coconut milk, or vegetable broth and substitute butter for ghee or coconut oil.

You can also amend the recipe by adding 1/2 cup of dry white wine when you add the garlic or by adding 1 Tbs of madeira when you deglaze the pan. Rosemary, sage, parsley, or lovage all make good substitutions or additions to thyme.