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

  • SAUCE:

  • 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.



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.


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



2 medium onions, diced                                              4 pounds portabellas or baby bellas, chopped

2 celery stalks, diced                                                   5 cups diced tomatoes

1 Tablespoon garlic, minced                                       4 cups tomato sauce

3 Tablespoons olive oil                                                8 cups kidney beans or less if desired

2 medium bell peppers, diced                                     ¼ cup chili powder

2 red bell peppers, diced                                             2 Tablespoons corn meal

3 Tablespoons jalapenos, minced                                2 Tablespoons cumin

1 Tablespoon salt                                                        ½ Tablespoon black pepper


Heat olive oil in a large soup pot over medium heat. Sauté the onions, celery, garlic, chili powder, cumin, salt and pepper in the hot oil until just browned. Add mushrooms and sauté 5 minutes more, add remaining ingredients, and bring to a boil. Simmer 20-30 minutes.

Remember- chili always tastes better the longer it simmers or served the next day!



1 pound baker potatoes, peeled, diced, and partially cooked

1 pound white or crimini mushrooms, washed and sliced

1 medium onion, diced

2 cloves garlic, minced

1 celery stalk, diced

1 stick butter

¼ cup flour

4 cups mushroom stock

1 cup heavy cream

salt and pepper to taste


Melt butter in a large pot over medium heat. Add onions, celery, garlic, salt and pepper. Sauté until onions begin to brown.  Gradually add flour to onion mix, stirring constantly. Add stock a little at a time, stirring constantly. Add mushrooms and potatoes; simmer until mushrooms are cooked, stirring as needed. Add cream once mushrooms are cooked. Serve.

Yields 4-6 servings



  • Fresh puffball mushrooms

  • Kosher salt and fresh ground black pepper

  • High heat cooking oil, like grapeseed

  • All purpose flour

  • Panko breadcrumbs

  • Eggs, beaten well with a splash of dairy or water

  • Fresh arugula or whatever greens you have/prefer

  • Fresh lemon juice or wedge,

  • Extra virgin olive oil

  1. Preheat an oven to 225, or to a warm setting.

  2. Season the flour with a couple good pinches of salt.

  3. If you haven’t already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.

  4. Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices) then, when sizzling hot, add the puffballs and cook until golden brown on each side.

  5. Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don’t to let the pan get dry, think of it like a shallow deep-fry.

  6. Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you’re done with the rest.

  7. When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.



4 cups mushroom stock

1 onion, diced

1 head cauliflower, chopped

1 head broccoli, chopped

½ pound shiitake mushrooms, de-stemmed and chopped

1 stick butter

1 pint milk

½ cup flour

1 pound shredded cheddar cheese


Heat butter in a large soup pot over medium heat. Add onions, sauté until just browned. Add flour, stirring constantly. Add stock, stirring constantly. Add cauliflower, broccoli, and shiitakes and bring to a boil. Simmer until vegetables are tender. Add milk and cheese. Stir thoroughly. Serve hot.