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


Toss Mushrooms in marinade and place in a casserole dish or baking sheet cap-side up.  Cover with foil and bake at 350 for 10 – 15 minutes depending on size.  Remove from heat and allow to rest in the dish on the counter until mushrooms are room temp.  Place on grill for 3-5 minutes or sauté, or microwave, or toaster oven.  Mushrooms may be made up to a week in advance, so keep some on hand to add to your favorite salad, soup, taco recipe etc. Try adding wasabi, mustard, soy sauce or chilies to spice up your mushrooms



Store fresh mushrooms in the brown paper bag in the lower part of your refrigerator but not in the crisper. Wipe with a damp cloth to remove excess dirt




8-12 medium sized shiitake caps

1 small onion, diced finely

3 Tablespoon butter or olive oil

6 cups mushrooms stock

½ pound fingerling potatoes

1 ½ cup fresh, finely packed baby spinach

parsley, finely chopped


Slice shiitake caps into very thin slices. In a 4-5 quart pan, melt butter or heat olive oil, and sauté onion until lightly browned. Add stock and mushrooms, cover and bring to a boil. Add potato and reduce heat, simmer until potato is tender. Once potato is cooked, mash against the side of the pan. Add spinach and cook uncovered about 5 minutes. Serve. Yield 4-6 servings


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.





1 pound medium to large mushrooms

2 Tablespoons olive oil

¼ cup chopped onion

1 small garlic clove, minced

1/3 cup bread crumbs

1 Tablespoon chopped parsley

½ teaspoon salt

1/8 teaspoon dried oregano

fresh ground black pepper


Preheat oven to 400°

Remove stems from mushrooms, place cap side down in a greased casserole dish. Finely chop stems.

Heat oil in a skillet over medium heat. Add chopped stems, onions and garlic to heated oil. Sauté until lightly browned.

Combine bread crumbs, parsley, salt, pepper and oregano in a large bowl. Add sautéed mushroom mixture. Stuff mushroom caps and bake for 15-20 minutes, or until mushrooms are tender.





1 pound fresh Morel mushrooms

juice of 1 lemon

6 Tablespoons butter (divided)

2 Tablespoons chopped onion

1 small garlic clove, minced

salt and pepper

5 Tablespoons flour

4 ½ cup mushroom stock

½ cup heavy cream


Slice morels in half and soak in salt water for 10 minutes, rinse thoroughly.

Finely chop morels, sprinkle with lemon juice.

Melt 2 Tablespoons butter in pan and sauté onion and garlic until soft and yellow but not browned. Add morels and cook until mushrooms absorb juices. Season to taste with salt and pepper.

Melt remaining butter in a large saucepan. Stir in flour, then add hot mushroom stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes.

Add mushroom mixture and simmer an additional 10 minutes. Season with salt and pepper if needed. Add cream and serve very hot.





Morels are wild so they need to be treated differently than cultivated mushrooms.

To prepare: Cut in half, soak in salt water for 10 minutes, rinse thoroughly as they may have bugs and forest debris in them, drain and pat dry.

Enjoy simply Sautéed, in an omelet, over pasta, or as a side.

Sauté in butter with sweet onions or shallots.



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!