spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

vegan lasagna

from Katherine Taylor. ingredients FOR THE CASHEW CREAM 2 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender 1 cup water 2 Tablespoon lemon juice 2 teaspoon apple cider vinegar ¾ teaspoon fine sea salt ½ teaspoon Dijon mustard FOR EVERYTHING ELSE 2 Tablespoons extra-virgin olive oil 1 medium-to-large yellow onion, chopped 2 large or... Continue Reading →

black bean tacos with mushrooms

by Carla Lalli Music. ingredients 3 Tbsp grapeseed or canola oil 1 garlic clove, sliced 12 oz cultivated mushrooms, cut into 1/2-inch slices (a mix of shiitake, oyster, and button works well) 1 tsp cumin seeds 2 cups cooked black beans 1/4 cup salsa of choice optional: corn tortillas (2-3 per person) sour cream or... Continue Reading →

creamy mushroom pasta

adapted from Delicious Everyday. ingredients 2 Tbsp olive oil 14 oz mushrooms, washed and sliced 2 shallots, peeled and diced 4 garlic cloves, minced 2 tsp rosemary or thyme finely chopped 3 1/3 cups vegetable stock 12 oz pasta  2 1/2 cups milk  2 tsp salt 2 Tbsp nutritional yeast or parmesan 2 tsp white miso method Place a large lidded frying pan over a medium high heat. The pan should be wide enough... Continue Reading →

mushroom wellington

ingredients 2 Tbsp butter 1-2 Tbsp olive oil ¼ tsp kosher salt, or more to taste 2 garlic cloves, finely chopped and divided 1 large shallot, finely chopped 18 oz portabella or baby bella mushrooms, trimmed and roughly chopped ⅓ cup dry white wine ¼ tsp ground black pepper 2 Tbsp chopped parsley 14 oz spinach leaves 1 Tbsp fresh thyme leaves... Continue Reading →

portabella mushroom marsala

Adapted from Wegmans. Ingredients: Breaded mushroom cutlets: 3 whole portabella mushrooms, hulled 1 egg or flax egg + 1 tbsp water 1 cup Italian bread crumbs (or plain bread crumbs with some Italian seasoning, salt, nutritional yeast/parmesan, garlic powder, and pepper added) For the rest: 3 tbsp + 1/4 cup olive oil 1/4 cup onion... Continue Reading →

hungarian mushroom soup

It seems that most of the time when I make soup, we either eat it and/or pack it up for the week's lunches so quickly that I forget to take photos! This is incredible though, especially if you're a fan of paprikash. Adapted from Montana Happy. Ingredients: 3 tablespoons butter 2 cups chopped onions 1... Continue Reading →

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