Mushroom and Cabbage Stew
2 Large Onions (red or white)
6 cloves garlic, minced
1 lb Crimini Mushrooms
3 Stalks of Celery
16oz River Valley Mushroom Stock
2 C. Chopped Peppers
½ head of Cabbage
Salt and Pepper to taste
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. Add chopped cabbage, mushroom stock. Once the mushrooms have reduced in size by 1/3 remove from heat 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
Sautéed Mushroom and Sundried Tomato Avocado Toast
1 tablespoon olive oil
¼ cup chopped sundried tomatoes
8 ounces sliced white button mushrooms
2 ounces chicken stock or water
½ teaspoon fresh thyme leaves
¼ teaspoon fine sea salt, optional
4 slices toasted bread
Shaved Parmesan for garnish
Extra virgin olive oil for garnish
Heat the olive oil over medium heat in a medium skillet. Add the sundried tomatoes and cook for 1 minute. Add the mushrooms and stir to coat with any remaining oil.
Carefully add the stock or water. Reduce the heat if necessary to reduce any rising steam. Stir well until the water evaporates and the mushrooms darken and become tender, about 4 minutes. Add the thyme leaves. Add salt if desired, but this may not be necessary if you used a salted chicken stock for the liquid. Set aside to cool.
Halve, pit, and peel each avocado. Gently smash half an avocado over each slice of toast. Top with sundried tomatoes and mushrooms. Garnish with Parmesan cheese and drizzle with olive oil before serving.
SEARED SNAP PEAS / BEANS WITH CRIMINI
1 pound snap peas or green beans
1 pound crimini mushrooms, cleaned and sliced ¾ inch thick
red bell peppers or chile peppers cut into strips
1-2 Tablespoons olive oil
salt to taste
2-3 cloves garlic, sliced
Heat oil until very hot.
Add beans and garlic, stir 1-2 minutes
Add the mushrooms and peppers, continue stirring, 2-3 minutes.
Salt to taste
SPINACH ARTICHOKE CRAB DIP (or Mushroom Stuffing)
1-10oz jar River Valley Kitchens Spinach Artichoke Dip Mix
1-8oz package cream cheese
small bag of shredded Co-Jack cheddar
small bag of imitation crab
Combine all ingredients, (stuff mushrooms with the mix and cook in preheated oven for 20 minutes at 350 degrees) heat in a crockpot until warm. Serve with crackers or dip chips.
2 small yellow onions
½ lb shiitake mushrooms
1 clove garlic
2 tbs olive oil
¼ cup flour
4 cups mushroom stock
3 tbs fresh parsley
Destem the mushrooms. Slice the onions and mushrooms and chop the garlic. Add olive oil, mushrooms, onions and garlic to a pan and sauté on medium heat. Once the onions are opaque slowly add flour to make a roux. Cook 2 minutes. Slowly mix in mushroom stock. Add salt and pepper to taste and bring to a boil and thicken. Add chopped parsley to finished product.
King Oyster “Scallops”
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
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
4 large portabella mushrooms, coarsely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 - 26oz jars garlic lovers pasta sauce
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
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