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Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

 

2 T. salted butter

4 cloves garlic, finely diced

21 oz. mushrooms, washed and dried with paper towel

1 small onion, chopped

1/2 C. white wine. optional, use stock for lower carb

5 oz. jarred sun-dried tomato strips in oil, (reserve 1 T. of the jarred oil for cooking)

1 1/2 C. heavy cream

Salt and pepper, to taste

3 C. baby spinach leaves, washed

1/2 C. fresh grated Parmesan cheese

1 tsp. cornstarch, optional — (mix cornstarch with 1 T. water for a thicker sauce), omit for lower carb

1 tsp. dried Italian herbs

1 T. fresh parsley, chopped

 

Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all their flavors. Cook mushrooms in the tomato flavors for about 5 minutes. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Mix in the herbs and garnish with parsley. Serve over mashed cauliflower, zucchini noodles or steamed veg.

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

2 T. Butter

1 clove Garlic, minced

2 C. sliced Button or Cremini Mushrooms

¾ tsp. Fresh Thyme

½ C. grated Fontina or Mozzarella Cheese

2 Eggs

Pinch each Salt & Pepper

 

Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

 

2 T. olive oil

2 T. butter, cut into pieces

4 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 lb. assorted mushrooms, thinly sliced

2 T. fresh thyme

Salt and pepper

3 T. all-purpose flour

1/2 C. dry white wine

1 C. vegetable broth

1/2 C. half-and-half

8 slices bread, toasted

2 C. gruyere cheese, shredded

 

Heat a large non-stick skillet over medium heat. Add the olive oil and butter. Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine. Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste. Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute. Whisk the wine into the pan and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes. Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

 

Crepes:

 

2 eggs

1 1/4 cups low-fat milk

1/4 teaspoon salt

1 cup all-purpose flour

1 to 2 tablespoons melted butter

 

Mushrooms:

 

2 tablespoons unsalted butter (divided)

8 ounces wild mushrooms, cleaned and sliced

1 medium shallot, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons lemon juice

1 bunch watercress, stems removed

4 ounces herbed goat cheese

 

To make crepes: Place the eggs, milk, salt and flour in a blender and process until smooth. Let the batter rest at least 15 minutes (or up to 2 days) before using. Place an 8-inch nonstick skillet over medium heat for a couple of minutes. Brush the pan lightly with melted butter. Pour a 1/4 cup batter into the hot pan, wait a few seconds, then tilt the pan in all directions to spread the batter into an even circle. Cook over medium heat until the top is dry, about 1 minute. Loosen the edges with the tip of a spatula, slide it underneath the crepe and carefully turn it over. Cook the other side for about 30 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. To make mushrooms: Heat a large sauté pan over high heat. When hot, add 1 tablespoon of the butter and half the mushrooms. Sauté, stirring occasionally, until the mushrooms are seared, golden brown and dry. Transfer to a plate and repeat with the remaining butter and mushrooms. When all the mushrooms are cooked, return them to the pan, set the heat to medium and add the shallot. Sauté, stirring occasionally, until the shallot is beginning to soften, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more. Season to taste with salt and pepper. In a medium bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the watercress and toss to coat. Heat a small skillet over medium heat. Add one crepe and spread about 1 tablespoon of the goat cheese on top. Sprinkle with warm sautéed mushrooms and cook until cheese begins to melt. Top with a small handful of watercress, fold the crepe over and slide onto a plate. Repeat with the remaining crepes and filling (save some of the watercress for garnish). Serve 2 crepes per person, topped with watercress.

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

 

4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

1/2 cup extra-virgin olive oil, plus more for brushing bread and drizzling

¼ cup minced garlic

1 small sweet onion, thinly sliced

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

12 pieces of sliced baguette, cut 1/4 inch thick diagonally

2 tablespoons chopped fresh chives

1/4 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

4 Sausage Patties, cooked & halved

4 large rolls, such as ciabatta, Italian or brioche

2 tbsp. butter, melted

1 small bunch rapini (broccoli rabe), stems trimmed as needed

1/4 cup sliced mushrooms (button, crimini or shiitake)

8 grape or cherry tomatoes, halved

4 eggs, brought to room temperature for 30 minutes

Fresh thyme leaves (optional)

Salt & freshly ground black pepper, to taste

 

Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice “bowl” for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.

Chef’s Tip: Can’t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

4 2-inch-thick filets mignons, tied (10 to 12 ounces each)

2 T. canola oil

1 1/2 T. fleur de sel

2 tsp. coarsely cracked black peppercorns

2 T. unsalted butter

12 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick

2 T. dry sherry

Kosher salt and freshly ground black pepper

1 T. good olive oil

1/2 C. minced shallots (2 large shallots)

3 T. Cognac or brandy

1 1/4 C. heavy cream

1/4 C. Dijon mustard

1/2 tsp. whole-grain mustard

2 T. minced fresh parsley leaves

 

Preheat the oven to 400 degrees. Be sure your stove is well- ventilated!  Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium-rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1⁄2 tsp. kosher salt and 1⁄4 tsp. pepper and set aside. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

2 lb. mushrooms, sliced 1/4 inch thick

2 T. balsamic vinegar

1 T. soy sauce (or tamari)

3 cloves garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Caramelized onions

1 T. olive oil

3 onions, medium or large, sliced

pinch of salt

1 T. balsamic vinegar

Cooked mushrooms and spinach:

1 T. olive oil

8 oz mushrooms, sliced (such as button mushrooms, shiitake, etc.)

3 garlic cloves, minced

pinch of salt

6 oz spinach, fresh

Optional cream sauce

1/3 C. heavy cream

1/4 C. milk

1/2 C. Parmesan cheese shredded

1/4 tsp. salt

 

Heat 1 T. olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

 

After you have started cooking onions, heat 1 T. olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. Add cooked mushrooms to the pan with caramelized onions, add 3 C. of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.

 

Add heavy cream, milk, Parmesan cheese and 1/4 tsp. salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables. Serve as a side dish along grilled meats.

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

1/4 C. extra virgin olive oil Here’s our favorite organic olive oil.

4 cloves garlic chopped

2 C. Carnaroli rice

3/4 pound mixed mushrooms sliced thin

1 C. dry white wine

6 C. Chicken and Mushroom Broth  or Homemade Chicken Broth

1 T. fresh thyme leaves

1 T. finely grated lemon zest

2 tsp. fine sea salt

1/4 C. heavy cream

 

Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and sauté it until the tips of each grain of rice turn translucent. Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half C. at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more. When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

1/4 cup all-purpose flour

1 1/2 pounds chicken cutlets

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

2 tablespoons fresh thyme leaves, chopped

1 pound button mushrooms, trimmed and quartered

1/4 cup dry white wine

1/4 cup low-sodium chicken broth

1/4 cup chopped fresh flat-leaf parsley leaves

Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat oil and 1 tablespoon butter over medium-high. Working in batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.  Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes. Add wine and broth, and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices. Top with chopped parsley before serving.

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

French Style Scallops and Mushrooms

French Style Scallops and Mushrooms

French Style Scallops and Mushrooms

4 T. butter

1 T. finely chopped shallots

2 C. thinly sliced mushrooms

Salt and freshly ground pepper to taste

1/2 C. dry white wine

1 pound sea or bay scallops

2 T. flour

1/2 C. milk

1 C. plus 2 T. heavy cream

Pinch cayenne

 

Melt 1 T. of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 C. of liquid. Melt 2 T. of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 C. of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 T. of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

5-6 fresh basil leaves. thinly sliced (optional)

 

Heat your oven to 450ºF.  In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine. Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.  Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

 

1 T. Olive Oil

2 T. Chopped Garlic

4 T. Chopped Shallots

1 C. Button Mushrooms (sliced)

1 C. Shiitake Mushrooms (sliced)

1 C. Portabella Mushrooms (sliced)

1 C. Crimini Mushrooms (sliced)

1 C. White Wine

2 C. Heavy Cream

 

In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.

 

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms

 

Cooking the mushrooms over relatively high heat encourages them to quickly

release liquid, which can then be reduced to a concentrated, flavorful glaze.

 

1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper

1 lb. cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large

3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine

1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil

 

Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

8 ounces/4 cups finely sliced chestnut/cremini mushrooms

1/3 cup extra-virgin olive oil

1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt

Small clove garlic, minced

1 lemon, zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 pound linguine

1 bunch fresh parsley, leaves chopped, to give 1/2 cup

2 to 3 tablespoons freshly grated Parmesan, or to taste

Freshly ground black pepper

 

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

 

2 containers Button Mushrooms

1 T. minced Garlic

4 sprigs Fresh Thyme

Couple splashes White Wine

1 T. Olive oil

1 T. Butter

Salt

Pepper

 

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

4 chicken thighs

1 tablespoon vegetable oil

salt and pepper

1 teaspoon Italian herb seasoning (dried thyme, oregano)

 

6 oz. white mushrooms

5 slices bacon, cooked, chopped

1 cup heavy cream

1/8 teaspoon salt

5 sprigs snipped fresh thyme

 

Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the meantime, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting – to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

1/2 cup unsalted butter

2 cloves garlic, pressed

6oz portobello mushrooms, sliced thin

3 cups heavy whipping cream

1/2 tsp kosher salt

1/2 tsp black pepper

25 oz package frozen gnocchi, (or fresh)

1 1/2 cups shredded parmesan cheese

parsley, for garnish, optional

In a large skillet, sauté butter with garlic and mushroom slices over medium heat, until softened (about 5 minutes).  Slowly add in heavy cream, whisking while you add it to the skillet. Season with salt and pepper. Simmer over medium heat for about ten minutes. Sauce should thicken up slightly.

Add in gnocchi (frozen or fresh) and simmer until cooked through. If the gnocchi is frozen, this could take about 5 minutes. Add in parmesan cheese, stir and sprinkle with a sprig of parsley for garnish. Serve hot and ENJOY.

Mushroom Soup without Cream

Mushroom Soup without Cream

Mushroom Soup without Cream

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Cook’s Illustrated Marinated Mushrooms

Cook’s Illustrated Marinated Mushrooms

Cook’s Illustrated Marinated Mushrooms

Cooking the mushrooms over relatively high heat encourages them to quickly release liquid, which can then be reduced to a concentrated, flavorful glaze.


1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper
1 pound cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil

Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or
rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Zucchini and Mushroom Bread Pudding with Squash Blossoms

Zucchini and Mushroom Bread Pudding with Squash Blossoms

2-3 slices of dry bread
pesto
3 eggs
1 C. milk
1/2 C. grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 C. crumbled feta)
olive oil
1 clove garlic minced
1/2 shallot, finely chopped
2 medium zucchini, quarter lengthwise and cut into slices
8-10 small mushrooms
S&P
squash blossoms to decorate if available

Preheat the oven to 350 F degrees. Grease a 9 1/2 ” pie pan. Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan. Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture. In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender. Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture. If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture. Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!

Garlic Sauteed Mushrooms

Garlic Sauteed Mushrooms

Choose mushrooms that you like. I used 1 pound plain white mushrooms, but others are fine too. Wipe them with a damp paper towel and slice or quarter them. Put about 2-3 T. olive oil in a skillet and heat until hot, add a lot of minced garlic. I used 9 big cloves of a very peppery garlic, and added a pinch of crushed red pepper and freshly ground black pepper. Cook the garlic for about 1 minute and then add the mushrooms and stir them around with the garlic until the mushrooms have cooked the way you like them (5 to 10 minutes usually). Part of the fun is to pull out a mushroom occasionally and eat it. When it’s ready, toss in some chopped herbs (I used parsley) and serve as a side dish or add it to couscous or pasta. Kiss a lot of people, to share the wonderful garlic aroma.

Mushroom Piccata

Mushroom Piccata

Mushroom Piccata

 

1 lemon

4 Tbsp. extra-virgin olive oil, divided

12 oz. mixed mushrooms (such as crimini, shiitake, and/or maitake), cut or torn into large pieces if needed

1 tsp. all-purpose flour or cornstarch

Kosher salt

1 large shallot or 1 small red onion, finely chopped

3 garlic cloves, thinly sliced

½ cup dry white wine

½ cup Castelvetrano or other olives, crushed, pits removed

1 Tbsp. drained capers

2 Tbsp. unsalted butter, cut into pieces

Freshly ground black pepper

Parsley leaves with tender stems (for serving)

 

Using a sharp knife, slice lemon into very thin rounds, (aim to get about 6–8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside. Heat 3 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp all over, 6–8 minutes. Season with salt and transfer to a large plate. Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2–3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze in 1 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper. Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated. Top mushroom piccata with parsley just before serving.

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

 

4 ounces (100g) diced bacon

6 ounces morel mushrooms (about 3 cups; 160g), cleaned, trimmed, and cut in half lengthwise

2 tablespoons (30g) unsalted butter, divided

6 ounces ramps (about a dozen ramps; 160g), root ends trimmed, white bottoms separated from green tops

1/2 teaspoon (2.5ml) soy sauce

1 teaspoon (5ml) fresh juice from 1 lemon

1 tablespoon (15ml) canola oil

2 large eggs

Kosher salt and freshly ground black pepper

2 slices hearty buttered toast

Sliced fresh chives, to garnish

 

Heat bacon along with 1 tablespoon (15ml) water in a medium cast iron or stainless steel skillet over medium heat, stirring, until water evaporates, bacon fat renders, and bacon is completely crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Return skillet to medium-high heat until lightly smoking. Add morels and cook, stirring and tossing frequently, until barely starting to brown, about 2 minutes. Add 1 tablespoon (15g) butter and cook, stirring, until morels are nicely browned but not burnt, 1 to 2 minutes longer. Add ramps and cook, stirring and tossing frequently, until whites are browned and tender and greens are crisp in spots, about 2 minutes. Add 2 tablespoons (30ml) water, soy sauce, lemon juice, and remaining tablespoon butter. Remove from heat and set aside. Heat canola oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook, occasionally using a spoon to baste hot oil over the whites to help them cook, until whites are set, edges are crisp, and yolk is still runny. Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs. Sprinkle with chives and serve.

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

 

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

 

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.  You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Burrata with Chanterelles, Dill & Browned Butter

Burrata with Chanterelles, Dill & Browned Butter

Burrata with Chanterelles, Dill & Browned Butter

 

1 small burrata

1 baguette (or crostini)

150 g fresh girolles (chanterelles)

1 T. butter + 1 T. oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and pepper

 

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside. Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat. Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

 

one 10 ounces package Crimini mushrooms

2 cloves garlic, minced or pressed using a garlic press

1 1/2 T. olive oil

1 tsp. ground turmeric

1 tsp. dried basil

1/2 tsp. cumin

1/2 tsp. cracked black pepper

1/4 tsp. salt

For tacos:

 

Sautéed mushroom blend (ingredients above)

1 plum tomato, diced

1/2 cucumber, diced

1/3 C. tahini (sesame paste)

2 T. lemon juice

1 clove minced garlic

4 corn tacos

 

Wash mushrooms well and dice using a chef’s knife. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and sauté until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and sauté an additional 1-2 minutes. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Polenta Casserole

Polenta Casserole

Polenta Casserole

 

Cooking spray

1 tsp. olive oil

2 C. chopped onion (about 2 onions)

3 C. (12 ounces) coarsely chopped shiitake mushrooms

2 garlic cloves, minced

1½ tsp. salt

â…“ C. red wine

1 T. tomato paste

1 T. chopped fresh thyme

1 (15-ounce) can diced tomatoes

1 C. polenta

½ C. shredded Asiago cheese (2 ounces)

¼ tsp. freshly ground black pepper

½ C. fresh goat cheese

1½ tsp. unsalted butter, cut into small pieces

 

Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick.  Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.

Souffle Omelet with Wild Mushrooms & Gruyere

Souffle Omelet with Wild Mushrooms & Gruyere

2 egg whites

2 egg yolks

Portabella, oyster, shitake

2 tsp. Grapeseed oil

2 tsp. butter

2 T. gruyere cheese

In a non-stick pan place oil and butter over low heat. Whip egg whites to medium peaks, fold in yolks. Place mixture in pan a put into a 350 convection oven for 5-7 minutes. Sauté mushrooms in 1 tsp. butter and oil. Add salt and pepper to taste. Remove omelet from oven and stuff with mushrooms and cheese. Fold onto an appropriate dish, and then serve.

Spicy Teriyaki Mushrooms

Spicy Teriyaki Mushrooms

2 T. Sugar
2 T. Soy Sauce
1 T. White Wine Vinegar
2 tsp. Olive Oil
1/4 tsp. Red Pepper Flakes
1/4 tsp. Ground Ginger
Scant 1/4 tsp. Garlic Powder
24 Small Button Mushrooms (8oz.), Quartered
2 T. Green Onion, Sliced

In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper flakes, ginger and garlic powder. Add mushrooms and green onion. Cook and stir over medium heat until heated through.

Yield: 4 servings
Calories: 71
Fat: 2.7g
Fiber: .7g

Mushroom Strudel

Mushroom Strudel

Filling:
1 lb mushrooms, chopped
1 C. (8oz) non-fat cream cheese
1 C. light sour cream
1 tsp. salt
lots of black pepper
1 tsp. dill
1 C. good bread crumbs
2 scallions, finely minced
1/4 C. (packed) minced parsley
3 T. lemon juice

Pastry:
10 sheets of filo pastry
3 to 4 T. olive oil, for the filo
optional: poppy seeds for the top

Place mushrooms in a saucepan, and cook them over medium heat for about 10 minutes. Drain, squeezing out all the excess liquid and transfer them to a medium sized bowl. Add cream cheese, cut into small pieces. Mix well. Stir in the remaining filling ingredients. Preheat the oven to 375 F. Oil a baking tray. Place one sheet of filo on a clean, dry countertop. Brush top lightly with oil, then add another sheet. Brush with oi, then another. Continue till you have a pile of 5 filo sheets. Add half the filling at the end of the sheets, coving about a third, fold in the sides, and gently roll until you have a neat little log. Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this process to make a second roll, and place it next to the first. Bake 25-30 minutes, untill golden and crisp. Cut with a serrated knife using a gentle sawing motion. Serve hot or at room temperature.

Yield: 6 servings
Calories: 339
Fat: 26g
Fiber: 1g

Marinated Mushroom Salad

Marinated Mushroom Salad

1/2 C. red wine vinegar
1/3 C. water
1/2 tsp. fructose
2 T. canola oil
1 T. finely diced onion
1 T. finely chopped parsley
1/2 tsp. dried oregano,crushed
2 garlic cloves, pressed or minced
1/4 tsp. salt
1/4 tsp. freshly ground
black pepper
3/4 lb. mushrooms, such asoyster, chanterelle, or shiitake
lettuce leaves for serving

Combine all the ingredients, except the mushrooms and lettuce leaves, in a saucepan. Bring to a boil, remove from the heat, and cool for 30 minutes. Clean and slice the large mushrooms, leaving the small ones whole. Place in a non-aluminum bowl. Pour the marinade over the mushrooms and allow to cool to room temperature. Line 8 plates with lettuce leaves. Drain the mushrooms. Arrange 1/4 C. of the mushrooms on each plate.

Yield: 8 servings
Serving Size: 1/4 C.

Calories: 47
Fat: 3.6 g

Shrimp and Shiitake cakes

Shrimp and Shiitake cakes

For the citrus coulis:

1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh grapefruit juice
3 T. sweet chili garlic sauce
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce

For the shrimp and shiitake cakes:

2 T. vegetable oil
2 minced shallots
1 tsp. minced fresh ginger
1/2 pound shiitake mushrooms, stemmed and diced
Salt and pepper to taste
1 pound shrimp, peeled, deveined and diced
2 T. finely chopped green onion
1 T. finely chopped fresh mint
1 T. finely chopped fresh cilantro
1 T. finely chopped fresh basil
1/4 cup rice flour
1 T. butter, melted

5 C. Mixed Greens, Julienned Carrots & Julienned Cucumber
Sunflower or Diakon Sprouts can be added to the salad, if available

To make the coulis: In a blender or large bowl, combine orange, lime, lemon and grapefruit juices. Add chili garlic sauce, vinegar and soy sauce and pulse to combine. To make the cakes: Preheat oven to 350 degrees. In a sauté pan over medium high heat, add oil. Add shallots and ginger and sauté until softened. Add shiitakes and sauté until tender. Sprinkle with salt and pepper. Remove to a plate and let cool. In a large bowl, combine shrimp, green onion, mint, cilantro, basil and cooled mushroom mixture. Add the flour and stir until incorporated. If using cooking rings, brush lightly with butter. Lightly brush a baking sheet with remaining butter. Divide the shrimp mixture and fit into rings or shape by hand into cakes and place on baking sheet. Bake for 4 to 8 minutes, or until shrimp cake turns opaque. Toss salad with enough coulis to lightly coat. Arrange lettuce on plates, tops with warm cakes and drizzle each with coulis.

Yield: 5 servings
Calories: 370
Fat: 10g
Fiber: 8g