Filet Mignon with Mushroom Red Wine Sauce

A wonderful meal for a wonderful mom.  Shop Farmers Nick’s and Pastured Perfect for a great selection of steaks .  Glunz Family Wine has your red wine…a cup for the recipe and the rest for mom.  Top it with crumbled blue cheese with a side of fresh asparagus.  It’s all at the Market.


  • Two 1-inch-thick filet mignon steaks 

  • Kosher salt and freshly ground black pepper 

  • Kosher salt and freshly ground black pepper  

  • 3 tablespoons unsalted butter 

  • 1 shallot, minced  

  • 4 ounces sliced mixed mushrooms 

  • 1 cup red wine


  1. Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.

  2. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.

  3. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.

  4. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.

  5. Spoon the sauce over the steaks and serve.

Recipe courtesy of Katie Lee, Food Network

Herbed Chicken and Mushrooms

Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored.  And, don’t forget the wine from Glunz…some for the chicken and a glass for you.


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  • 3 pounds chicken thighs and/or drumsticks, skinned

  • 1 tablespoon oil

  • 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

  • 1 red onion, cut into wedges

  • 1/2 cup chopped carrot (1 medium)

  • 1/4 cup dried tomato pieces (not oil-packed)

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine or chicken broth

  • 3 tablespoons quick-cooking tapioca, crushed

  • 1 teaspoon dried thyme, crushed

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon dried basil, crushed

  • 1/4-1/2 teaspoon ground black pepper

  • 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice


  1. If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.

  2. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  4. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Recipe courtesy of Midwest Living

Caprese Stuffed Garlic Butter Portobellos

Can you just imagine this melt in your mouth recipe?  You can make it with fresh mushrooms from River Valley Ranch, mozzarella from The Cheese People and oils and vinegar and veggies from our Market Vendors. Kick it up a notch and use Amish butter from Pastured Perfect. What’s not to like?


  • 2 tablespoons Butter
  • 2 cloves Garlic
  • 1 tablespoon Parsley
  • 6 pieces Large Portobello Mushrooms
  • 4 ounces Fresh Mozzarella
  • 1 cup Cherry or Grape Tomatoes
  • 1 bunch Fresh Basil
  • 1/4 cup Balsamic Vinegar


1.   Preheat oven to grill/broil settings on high heat.

2.   Arrange oven shelf to the middle of your oven.

3.   Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

4.   Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

5.   Flip and brush any remaining garlic over the insides of each cap.

6.   Fill each mushroom with the mozzarella slices and tomatoes

7.   Grill/broil until cheese has melted and golden in color (about 8 minutes).

8.   To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

Recipe courtesy of Epicurious

Mushroom Burgers

What does River Valley Ranch and a Memorial Day picnic have In common?  The best mushroom burger in anyone’s backyard.  Shop River Valley Ranch for those flavorful portobello and button mushrooms.   Emile from The Cheese People will have recommendations for you on the blue cheese or another complimentary selection.  And, nothing better than popping open a can of red or white wine Sangria from Glunz. 


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  • 2 tablespoons olive oil, divided
  • 1 large shallot, finely chopped
  • 2 pounds portobello mushrooms, finely chopped
  • 1/2 cup button mushrooms (roughly chop)
  • 2 garlic cloves, minced
  • 1/2 cup carrots, minced
  • 1/4 bunch of Italian parsley, washed, stems removed, finely chopped
  • 2 cups fresh breadcrumbs (about 3 slices)
  • 1 egg
  • 1 1/2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 4 ounces Stilton cheese, crumbled
  • Hamburger buns


  1. In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool.
  2. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
  3. Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium-high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned.
  4. Remove each burger to a bun and serve with a traditional garnish of sliced onion, tomato, and fries.

Recipe courtesy of Curtis Aikens Food Network

Skillet Rosemary Chicken   

A great one-pot crowd-pleaser that will soon become a staple recipe in your home.  Roast chicken, mushrooms, and potatoes come together for a hearty cool-weather supper. Make this with fresh vegetables from Geneva Lakes Produce and chicken from our meat vendors. Kick it up a notch and switch the olive oil for a flavored oil from Wildtree.  This dish pairs well with a bottle of crisp white wine from Glunz Family Winery


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  • 3/4 pound small red-skinned potatoes, halved or quartered if large
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves
  • Kosher salt


  1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
  2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  4. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin is crisp 20 to 25 minutes.

Courtesy of Food Network Magazine