Pepper, Mushroom and Kale Soup

7/9

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 remove from heat, add kale and check seasoning levels.  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

DOUBLE DECKER STUFFED PORTABELLA SANDWICH

6/14

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

6/4

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

TERIYAKI GRILLED OYSTER MUSHROOMS

(Vegetarian Teriyaki Chicken)

 5/31

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.

VEGGIE STUFFED PORTABELLA MUSHROOMS

Try on the grill also!

5/22

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.