King Oyster “Scallops”

11-29

  • Stems of 4 king oyster mushrooms, rinsed and cut into 1 – 1 1/2″ sections (I got about 4 pieces from each stem)

  • 1 c. vegetable broth

  • 1/4 c. white wine

  • 1 Tbsp.  butter

  • 2 cloves of garlic, minced

  • 1 shallot, minced

1.   In hot water, soak the mushroom stems for 1-2 hours. Drain completely.

2.   On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.

3.   Toss in 1 Tbsp. butter, garlic, and shallot and nicely brown the stems on each side, making sure you don’t burn the garlic and shallot. Remove from heat and place the “scallops” on a plate. Keep the garlic and shallots in the pan for the pasta.

4.   Add the vegetable broth, wine, and minced garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.

Mushroom Risotto with Peas

Ingredients

8 cups low-salt chicken broth or mushroom stock

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

1 lb mixed mushrooms ( mushroom medley works fantastic)

2 garlic cloves, minced

1 1/2 cups Arborio rice or short-grain white rice

2/3 cup dry white wine

3/4 cup frozen peas, thawed

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Butternut & Portabella Lasagna

  • 10 oz cubbed butternut squash

  • 2 teaspoons olive oil

  • 1 teaspoon brown sugar

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • MUSHROOMS:

  • 4 large portabella mushrooms, coarsely chopped

  • 2 teaspoons balsamic vinegar

  • 2 teaspoons olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • SAUCE:

  • 2 - 26oz jars garlic lovers pasta sauce

  • LASAGNA:

  • 9 no-cook lasagna noodles

  • 4 ounces fresh baby spinach (about 5 cups)

  • 3 cups part-skim ricotta cheese

  • 1-1/2 cups shredded part-skim mozzarella cheese

 

  • Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.

  • Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.

  • Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

ANDREA’S VEGETARIAN PORT ROAST

10/18

4-6 portabella caps, washed, cut into ½ inch wide pieces

3 carrots, cut into thirds

6 small red potatoes, leave whole

½ red bell pepper, cut into strips

½ green bell pepper, cut into strips

1 fennel bulb, optional, cut thick

1 large onion, cut thick

1 Tablespoon fresh basil, chopped

½ teaspoon ground rosemary

1 Tablespoon olive oil

2-3 turns peppermill

 

Preheat oven to 400°. Place all ingredients in a large bow. Toss to coat. Put mix in a roasting pan and cover. Roast in oven, stirring often until vegetables are tender. It won’t take long. If vegetables stick, simply add a little water or broth.

MAITAKE AND EGGPLANT CHEESE FRY 

7 ounces maitake mushrooms

2 small to medium eggplants

5 Tablespoons of your favorite melting cheese

16 ounces Wild Mushroom Burgundy Pasta Sauce from River Kitchens

½ teaspoon olive oil

 

Preheat oven to 450°

Wash mushrooms thoroughly. Break up Maitake into pieces with fingers.

Cut eggplant into thin round slices, about ½ inch thick.

Lightly sauté eggplant in oil. Place eggplant and maitake in a baking dish. Add sauce and cheese over the top.

Bake until cheese melts and browns lightly