Tag: Mushrooms

Mushroomy Pasta Sauce

recipes

Ingredients

  • 2 tbsp oil
  • 1 large onion, chopped
  • 2 lbs mushrooms, washed and sliced
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1/2 cup oat milk

Directions

  1. Saute onion until clear
  2. Add garlic and saute for a minute or two
  3. Add mushrooms and salt and cook 4-5 minutes until mushrooms are fully cooked
  4. Add thyme, nutmeg, allspice, smoked paprika and stir
  5. Add oat milk and simmer for a few minutes.
  6. Serve over pasta, rice, or another grain

Vietnamese Tamarind Soup

recipes

Ingredients:

  • Brown Rice Noodles (8 oz.)
  • Green Onions, diced (1.5 cups)
  • Cremini or Shitake Mushrooms, sliced (16 oz)
  • Vine or Plum Tomatoes, diced (1.25 lbs)
  • Tofu, squeezed and cut into large cubes.  (12 oz.)
  • Cilantro, chopped (.25 cups)
  • Tamarind Paste (1 tbsp.)
  • Soy Sauce (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Vegetable Stock (4 cups)

Directions:

  1. Saute Onion until soft.
  2. Add remaining ingredients except Noodles.
  3. Cook under pressure for 4 minutes
  4. When serving, boil desired amount of Noodles.

Vegetable and Mushroom Curry

recipes

Ingredients:

  • Mushrooms, sliced (8 oz.)
  • Tomato, diced (lg.)
  • Carrots, diced (2)
  • White Onion, diced (med.)
  • Eggplant, unpeeled, diced into .5 inch cubes
  • Potato, diced (1 lg.)
  • Peas, thawed (2.5 oz.)
  • Chili Powder (.25 tsp.)
  • Salt (1.25 tsp.)
  • Cumin Seeds, powdered (1.25 tsp.)
  • Green Chili, halved (sm.)
  • Cilantro (.125 bunch)
  • Mustard Seeds, powdered (.5 tsp.)
  • Turmeric (.5 tsp.)
  • Garam Masala (.25 tsp.)

Directions:

  1. Saute Onion.
  2. Add Turmeric.
  3. Add Tomatoes and Salt, and fry for a few minutes.
  4. Add Cumin, Mustard, and Garam Masala; cook for a minute.
  5. Add Peas, Eggplant, Tomato, and Potato; cook until soft.
  6. Add Cilantro and Chili and cook until flavor sets.

Risotto with Mushrooms and Asparagus

recipes

Ingredients:

  • Asparagus, cut into 1 in. pieces (2 lb.)
  • Shitake or Cremini Mushrooms, sliced (2 lb.)
  • Onion, diced (sm.)
  • Garlic, minced (1.5 tsp.)
  • Brown Rice (1.5 cups)
  • Olive Oil (1 tbsp.)
  • Red Wine (1 cup)
  • Vegetable Stock (2 cups)
  • Thyme (1 tsp.)
  • Parsley, dried (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Parmesan (.5 cups)

Directions:

  1. Boil Stock and Asparagus in a pot until crisp and tender.
  2. Saute Onion, Garlic, Thyme, and Parsley in Olive Oil in Pressure Cooker.
  3. Add Mushrooms and cook until soft (~4 min.)
  4. Add Rice and stir until coated.
  5. Add Wine and cook until absorbed.
  6. Add Stock (but not Asparagus) and cook under pressure for 19 minutes.
  7. When pressure come down, add asparagus, Parmesan, Salt, and Pepper.