Mushroom Julienne 8/15

Ingredients

 

·         16 oz of Crimini mushrooms thinly sliced

·         1/2 of a medium yellow onion thinly sliced

·         2 tbs butter

·         1 tbs butter separate from above

·         1/4 cup white wine

·         3/4 cup sour cream

·         1/2 cup heavy cream

·         salt fresh cracked pepper

·         Mozzarella cheese

 

Instructions

1.     Preheat the over to 375.

2.     In a large skillet, melt the 2 tbs of butter and add mushrooms and onions. Saute, on medium heat, until mushrooms give out liquid and about half the size. Pour most of the liquid off and transfer the mushrooms into a small casserole dish or ceramic pots (you can use large ramekins too).

3.     In a small sauce pot, melt the 1 tbs of butter and add white wine. Simmer on medium heat for a couple of minutes, until the alcohol cooks out. Add the heavy cream and stir in the sour cream. Stir until all combined and add salt and pepper. Bring it to boil and pour over the mushrooms. Stir the mixture.

Sprinkle generously with cheese and bake for about 10 minutes (until the cheese is melted and starts to golden.)

Easy Mushroom Taco

·        1/2 tablespoon olive oil

·         1/2 cup yellow and/or red onion, chopped

·         2 garlic cloves, chopped

·         2 pints sliced white button mushrooms, finely chopped

·         Spices:

·         1 teaspoon smoked paprika

·         1/2 teaspoon chili powder

·         1/4 teaspoon each: cumin, garlic powder, black pepper

·         Salt to taste (recommend ~1/4 teaspoon)

·         2 tablespoons chopped cilantro (more to taste)

·         6-8 6-inch whole wheat or corn tortillas*

·         Optional toppings: avocado, salsa, shredded lettuce and/or cabbage, chopped tomatoes

 

1.   In a large saute pan, saute onions, garlic and mushrooms until mushrooms are browned on the outside. You may need to saute in batches so that your mushrooms have plenty of room to brown and do not steam instead. Drain excess water that accumulates in your pan while sautéing.

2.   Once mushrooms are mostly browned and the water is drained, add your spices. Continue to saute until aromatic for another 1-2 minutes.

3.   Turn off the heat and mix in cilantro. Divide mushroom taco mixture into 6-8 tortillas. Top with your favorite taco garnishes

Kale and Basil Pesto Zoodles with Mushrooms

7/30

·         2 cups chopped kale leaves

·         ¼ cup lightly packed basil leaves

·         8 tablespoons extra virgin olive oil

·         2 garlic cloves chopped

·         4 tablespoons freshly grated Parmesan cheese

·         2 tablespoons pine nuts

·         ½ teaspoon fine sea salt

·         8 ounces Crimini or white button mushrooms, chopped

·         3 medium zucchini (about 1 ½ pounds) cut into zoodles

·         Fine sea salt to taste

1.      Place the kale, basil, and 4 tablespoons of olive oil in a small food processor or the cup of a single serving blender. Pulse in 10 second intervals until all ingredients are combined and the kale is finely chopped.

2.      Add 2 more tablespoons of olive oil, the garlic, 2 tablespoons of Parmesan cheese, pine nuts, and the ½ teaspoon of sea salt. Pulse in 10 second intervals until all ingredients are finely chopped and transform into a thick dressing.

3.      Heat the remaining 2 tablespoons of olive in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until the being to soften. Add the zoodles and cook 2 to 3 minutes more, just until they begin to become tender.

4.      Pour in the pesto and cook for 1 more minute to heat all ingredients. Garnish with the remaining 2 tablespoons of Parmesan and season with any addition salt to taste before serving.

Jalapeno Stuffed Mushrooms

7/25

12 stuffing size mushrooms 3-4 inch diameter

8 oz cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 tsp garlic powder

3 jalapenos(more or less depending on desired heat)

Salt and pepper to taste

  1. Prepare the stuffing by combing together cream cheese, mozzarella cheese, cheddar cheese, salt, pepper, garlic powder, chopped jalapenos.
  2. Stuff mixture into mushrooms (with stems removed).
  3. Sprinkle more cheese and add a jalapeno slice on top of each mushroom.
  4. Bake at 400 degrees for 15-20 minutes, garnish and enjoy.

HUMMUS SHIITAKE MASHED POTATOES

7/17

3 pounds small yellow fleshed potatoes, such as Yukon gold, peeled and quartered

1 cup heavy cream or use a bit of the water potatoes were cooked in to moisten

salt and pepper

2 Tablespoons olive oil

12 ounces shiitake mushrooms, stemmed and thinly sliced

½ teaspoon paprika

½ cup hummus, at room temperature

 

In a medium pot, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower heat and simmer until tender, 20-25 minutes; drain well. Return to the pan; add the cream or water, season with salt and pepper and mash until fluffy.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shiitakes and cook, stirring occasionally, until crisp at the edges, 5 minutes. Season with the paprika and salt and pepper to taste; set aside.

Fold the hummus into the potatoes. Stir in half of the shiitakes. Top with the remaining shiitakes

Pepper, Mushroom and Kale Soup

7/9

8 cups mushroom or veggie stock

2 Large Onions (red or white)

6 cloves garlic, minced

1 lb Crimini Mushroms

3 Stalks of Celery

2 C. Chopped Peppers

Olive Oil

Salt and Pepper to taste

6 large kale leaves, chopped

 

Julienne onions, celery, peppers and place in cold pot on low heat with the oil and seasoning, cover. Once the onions are melted but not caramelized add the mushrooms, and raw garlic cook for 10-15 minutes covered.  Once the mushrooms have reduced in size by 1/3 , add kale and mushroom stock and bring to a boil. Try adding diced jalapeno for a little kick or a shot of Worcestershire.  This recipe also works very well with Shiitake and oyster mushrooms in place of half of the Crimini

 PORTABELLA MARINADE AND GRILLING INSTRUCTIONS

6/30

3 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1-2 cloves garlic, minced

sprig of fresh rosemary or basil

salt and pepper to taste

this will cover 2 medium caps

 

Marinate mushroom caps for 30 minutes, minimum. Grill 4-6 minutes per side, starting with the cap side down first. The mushroom is done when it bends easily with a pair of tongs.

 

EZ MARINADE RECIPE

Marinate your mushrooms in your own favorite marinade or Italian style dressing.

Garlic Mushrooms with Arugula

6/21

8 Garlic scapes, minced

2 Large Onions (red or white)

1 lb Crimini Mushroms

3 Stalks of Celery

1 C. arugula

Olive Oil

Salt and Pepper to taste

 

Julienne onions and celery and place in cold pot on low heat with the oil, garlic and seasoning, cover. Once the onions are melted but not caramelized add the mushrooms and raw garlic and cook for 10-15 minutes covered.  Once the mushrooms have reduced in size by 1/3 add the arugula and remove from heat.  Try adding diced jalapeno for a little kick or a shot of Worcestershire.  This recipe also works very well with Shiitake and oyster mushrooms in place of half of the Crimini