HOME ABOUT MUSHROOMS COMPOST RECIPES FIND CONTACT EMPLOYMENT OUR MISSION OUR MISSION OUR PROCESS OUR FAMILY Always strive to deliver the highest quality mushrooms Provide outstanding customer service through responsive communication Be a good corporate citizen by supporting our community and youth Provide a safe and positive environment for our team members We truly love what we do and we want each and every consumer across the great state of Texas to experience that same passion and love in every Kitchen Pride mushroom they eat. We promise we will always strive to deliver a consistent high quality mushroom for you and your family to enjoy! We promise to always provide our customers and vendors with responsive communication. Our local community is where we started and why we are where we are today. We promise to continually support and give back to our local community. Subscribe SOCIALIZE sign up site map ABOUT MUSHROOMS RECIPES CONTACT FIND US HOME WITH US COMPOST © 2017 by Kitchen Pride Mushroom Farms Mushroom Lovers Welcome

HOME ABOUT MUSHROOMS COMPOST RECIPES FIND CONTACT EMPLOYMENT PEACH MUSHROOM CROSTINI When we were first brainstorming this recipe, we had no idea if mushrooms and peaches would be a match made in heaven or a total flop...luckily for us the two make a great pair! This little appetizer will be the talk of any summer get together, and the people who are brave enough to try this unlikely union will be pleasantly surprised by how well the flavors compliment each other. Mark our words! INGREDIENTS 2 Kitchen Pride portabella mushrooms, sliced into small cubes 1 medium onion, finely chopped 2 ripe peaches 2 cups ricotta cheese 1/2 cup finely chopped walnuts 1 tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 2 tsp lemon juice 1 1/2 tbsp local honey 1/2-cup balsamic vinegar 8 1/2" slices of toasted French bread, sliced diagonally (we purchased the pre-toasted crostini from our local HEB to make this recipe even easier!) DIRECTIONS STEP #1 In a medium bowl, mix together ricotta cheese, walnuts, salt, pepper, lemon juice & honey - set aside. STEP #2 Chop up your portabella mushrooms and onions into cubes. STEP #3 Heat up olive oil in a skillet over medium heat. Sauté the onions and mushrooms with balsamic vinegar, salt & pepper. Sauté until onions turn translucent. STEP #4 Spoon a nice sized heap of ricotta cheese mixture onto slice of bread, next add the balsamic mushroom & onion mixture. STEP #5 Top off with a sliced fresh peach. STEP #6 Ready to serve! Enjoy. REVIEWS Subscribe SOCIALIZE sign up site map ABOUT MUSHROOMS RECIPES CONTACT FIND US HOME WITH US COMPOST © 2017 by Kitchen Pride Mushroom Farms Mushroom Lovers Welcome

HOME ABOUT MUSHROOMS COMPOST RECIPES FIND CONTACT EMPLOYMENT Recipes ROSEMARY SKILLET BURGER BLENDED BURGER SOUTHWEST PORT BURGER PEACH MUSHROOM CROSTINI STRAWBERRY CAPRESE PORTS MUSHROOM KABOBS Subscribe SOCIALIZE sign up site map ABOUT MUSHROOMS RECIPES CONTACT FIND US HOME WITH US COMPOST © 2017 by Kitchen Pride Mushroom Farms Mushroom Lovers Welcome