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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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What’s In Season At The Farmer’s Market: Mushrooms

Thursday, 03 December 2015 00:00  by Charity C.


Chanterelle and Oyster Mushroom Basics

In Season: Fragrant chanterelles and delicate oyster mushrooms are among the most common wild mushrooms available in the fall. You'll find them at specialty groceries and farmers' markets.

What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.

How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.

Just this past Monday our chefs made this delicious meal at Brookhaven Retreat…

Mushroom Pappardelle with Taleggio Cheese

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use Brie, which is milder in flavor.



  • 10 ounces dried pappardelle
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1/3 cup chicken or vegetable stock
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
  • 2/3 cup coarsely chopped fresh flat-leaf parsley


  1. Cook pasta in a pot of salted boiling water until al dente, about 7 minutes.
  2. Drain; reserve 3/4 cup cooking water.
  3. Heat 2 tablespoons butter in a skillet over high heat.
  4. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate.
  5. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate.
  6. Add shallots to skillet; cook until tender, about 5 minutes.
  7. Add mushrooms and stock; cook until stock is reduced by half, about 3 minutes.
  8. Add reserved cooking water; bring to a boil.
  9. Swirl in remaining 4 tablespoons butter.
  10. Season with 1 teaspoon salt.
  11. Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting.
  12. Season with salt and pepper.

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