Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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SAUTÉED MUSHROOMS

You can find Kevin Rodericks and his mushrooms at the Redding Saturday farmers’ market until November, the Mount Shasta market through October, and occasionally at the Dunsmuir market throughout its season. Contact him at kevinlrodericks@gmail.com.

Here’s a simple recipe Kevin gives customers.

SAUTÉED MUSHROOMS

Course: Side Dish
Keyword: mushroom
Author: Kevin Rodericks

Ingredients

  • 6 to 8 ounces oyster mushrooms
  • 2 tablespoons olive oil or a little less butter
  • 3 cloves garlic minced
  • 1 medium shallot minced
  • 3 tablespoons sweet white wine optional
  • A couple large pinches of your favorite fresh herbs basil, parsley, thyme, etc.
  • Kosher salt to taste

Instructions

  • Heat oil or butter in pan or skillet on medium. Put in garlic and shallots, stirring and browning them a bit. Add chopped or torn mushrooms. Cook lightly until water starts coming out. Add wine and let some of the alcohol cook out. Add fresh herbs and kosher salt to taste. Turn off heat.