Mushroom Parmesan

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (store bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

By Giada De Laurentiis

Musroom and rice Stew

1Tbl Oil

1 Onion Chopped

2 celery stalks diced

8 oz package Musrooms cleaned and chopped

Fresh herbs (sage)

4 Tbl Whole wheat flour

5 cups of Vegetable Broth

1 Tbl Lite Soy Sauce

3 cups of brown rice

Tofu strips cooked and cut into cubes

pan-fried or baked previously

green onion optional Heat oil in deep sided skillet or large sauce pan. Saute onion, celery, mushrooms and herbs till softened, stir in flour and cook just a little bit untill browned.then add vegetable broth and soy sauce. Cover and simmer 20-30 minuts or till rice is cooked. Do not open lib often while cooking Add already cooked tofu while its warm. Garnish this dish with chopped green onion and enjoy.

http://veganomics-101.blogspot.com/

Sauteed Firm Tofu

24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Stuffed Musroom

Ingredients

• 16 baby portabella mushrooms (creminis)
• 1 pound ground chicken or turkey breast
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded asiago cheese
• 1/2 cup breadcrumbs, a couple handfuls
  
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons EVOO (extra-virgin olive oil)
• 1/4 cup pine nuts or chopped almonds

DirectionsWipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm

• 2 tablespoons butter, and
• 2 tablespoons butter
• 1 large shallot, minced
• 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
• 1 1/2 cups vegetable broth
• 1/4 cup white wine
• 1 teaspoon fresh thyme, chopped
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• salt and pepper

Directions:

1. Melt the first amount of butter over medium heat and add the shallot, cook until tender.
2. Add the mushrooms to the pot and cook until tender.
3. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
4. While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
5. Stir the flour into the butter until absorbed to make a roux.
6. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
7. Stir in the heavy cream and parmesan cheese, and parsley.
8. This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.

Hungarian Mushroom Soup "CreamY"

2 c. chopped onions/3 tbsp. all-purpose/1 tsp. salt/ground black pepper/2 tsp. lemon juice/1/4 c. chopped fresh pa/1 lb sliced mushrooms/2 tsp. dried dill/1 tbsp. paprika/1 tbsp. soy sauce/2 c.vegetarianbroth/1 c. milk/4 tbsp. unsalted butter
1/4 cup of diced parcsley

Add some butter to a large pot over medium flame.
Saute the onions for 5 min.
Next add the mushrooms cook 5 min.
Add in the dill, paprika, soy sauce, and the broth.
Reduce to low, cover with a lid and simmer for approx 15 min.
Now in a separate bowl, whick together the milk and flour
Pour this in the soup and stir.
Next you want to cover this with a lid and cook on low for 15 min.
Finally, add in salt, pepper, lemon juice, parsley, and sour cream.
Mix this all together and cook on low for approx. 3-5 in.
Ladle up and serve!

Portabella Sub

Ingredients
1 tablespoon butter
1/4 cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup fresh spinach leaves
1/4 cup diced portabella mushroom caps
1/4 cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1 hoagie roll, split lengthwise

Directions
1.Melt butter in skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
2.Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
3.Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

Garlic Chive Rice & Mushrooms

Ingrediants

1 3/4 cups of long grain rice

4tbsp Penut oil

1 small onion, chopped

2 green chillies, chopped

Garlic Chives Chopped

1/2 oz fesh cilantro

2 1/2 cups of mushroom or vegatable stock

1/2 tsp sea salt/ salt

9oz of mixed mushrooms sliced

2oz cashew nuts

Directions

Heat half of the oil in a pan, cook onion and chillies on low heat stir. Cook 10 minuts, or untill soft. Set garlic chives down cut the coriander and put the leaves aside. Blend the rest of the chives and coriander in a blender with the stock. Add rice and onions and fry for 5 minuts, put in stock mixm stir in salt and black pepper. Cook for 15-20 minuts bring to a boil. Remove and let cool. Now cook the musrooms and garlic chives cooking for 4 minuts. Once Finished stir together and enjoy!