Garlic Mushrooms with Arugula

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



6 Kaiser rolls

12 Portabellas, stems removed

1 red onion, cut crosswise into ½ inch thick slices

8 ounces blue cheese


Marinate mushroom caps in favorite marinade or Italian dressing for at least 30 minutes.

Preheat grill to high. Grill rolls until lightly toasted.

Place caps and onion slices on grill, cooking 3-4 minutes, flip and grill 3-4 more minutes.

Transfer onions to a plate. Divide the blue cheese among 6 of the cap and top each with the remaining mushroom. Cover and grill until cheese melts, about 1 minute.

Place a mushroom stack on each of the rolls and top with onion

Roasted mushrooms with spring garlic Serves 4


Spring yields an abundance of mushrooms, including morels and porcini. Choose an assortment for this dish, chopping them into an array of shapes. Add mild spring garlic, also known as green garlic, plucked from the ground before the bulb has a chance to develop, and chop the tops, too.

2 teaspoons olive oil

1 bell pepper, chopped

5 stalks green garlic, chopped

1 pound mixed mushrooms, roughly chopped

Salt and black pepper, to taste

2 teaspoons crushed red pepper

1/2 cup water

4 thick slices bread, toasted

1. Set the oven at 350. In an ovenproof skillet, heat the oil over high heat. Add bell pepper, garlic, mushrooms, salt, and black pepper. Cook, stirring, for 3 minutes. Stir in red pepper and water. Transfer the skillet to the oven. Cook for 15 minutes.

2. Taste for seasoning and add salt and pepper, if you like. Spoon mushrooms over bread.

Karoline Boehm Goodnick


(Vegetarian Teriyaki Chicken)


1/4 lb clump of oyster mushrooms

1 tbs your favorite teriyaki sauce


Leave the mushrooms in a clump. Rinse the mushrooms.  Stick the mushrooms in a plastic bag and put the teriyaki sauce on top of it.  Seal the bag and coat the mushrooms.  Marinate for 15 min.

Grill on low to med heat for 5-10 minutes, till the texture of the mushrooms becomes more flimsy.

Tear in strips and enjoy.


Try on the grill also!


1 small red sweet pepper, cut into bite-size strips

1 small red onion, chopped

5 ounces fresh baby spinach

1 medium zucchini, coarsely shredded                                  

1 carrot, coarsely shredded                                                    

1 stalk celery, thinly sliced                                                     

2 cloves garlic, minced   

½ cup fine bread crumb

½ cup finely shredded parmesan cheese

4-4 to 5 inch portabella caps, stem removed

4 slices provolone cheese

2 to 3 Tablespoons olive oil

1 Tablespoon lemon juice                     

1 Tablespoon snipped fresh basil                                


Preheat oven to 425°. Line 15x10x1 inch baking pan with foil. In 12 inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice and ¼ teaspoon each salt and ground black pepper. Top with spinach, cover, Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture, set aside.

Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of Provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes (mushrooms will water out slightly) Top with remaining Parmesan. Bake 2 minutes more or until heated through.



The key to searing is to get the pan with oil really hot before you add any ingredients.


1 pound asparagus, cut 3-4 inch lengths

1 pound portabellas sliced 1 inch thick

1 red bell pepper sliced into strips

1-2 Tablespoons olive oil

salt to taste

2-3 cloves of garlic sliced


Heat oil until very hot in a large skillet. Add asparagus and garlic, stir 1-2 minutes. Add the mushrooms and peppers, continue stirring 2-3 minutes. Salt to taste. Serve Hot.



2 cups water

1 cup uncooked quinoa  

1/4 cup red onion, diced

1 cup chopped sautéed crimini mushrooms

1 ½ cups chopped sautéed zucchini

2 cups cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

salt and pepper to taste

1 lemon squeezed

2 Tablespoon olive oil



Follow cooking directions for quiona. Let cool.

While cooling prepare and cut all remaining ingredients.

  1. Combine in a bowl and serve



4 Tablespoons butter       

4 cups mushroom stock    

 1 ounce dried mushrooms of your choice                               

2 Tablespoons olive oil     

¼ to ½ cup dry sherry                                 

3 large vidalia onions, thinly sliced

4 thick slices crusty bread                     

1 bay leaf                 

1 large garlic clove, halved                                                 

1 ½ teaspoons ground thyme

½ pound Gruyere cheese, shredded                           

salt and pepper                                                           


In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, about 25 minutes.

Meanwhile, in a large saucepan, bring the stock and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.

Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot stock

Toast the bread under the broiler, rub with the garlic and top with cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.