Portabella Penne

 

8 oz Penne Pasta

2 Portabella Mushrooms,sliced

1 tablespoon Herbs de Provence

1/3 cup Marsala Wine

1/8 cup Sun-dried Tomatoes

2 Garlic Cloves, chopped

3 tablespoons Olive Oil

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Blue Cheese Crumbles

3 tablespoons Fresh Basil, chopped 

Salt, Pepper, to taste

Cook Penne according to directions on the package.

Meanwhile, preheat a skillet to medium-high heat, add olive oil.  Saute sliced mushrooms for about 8 minutes.  Season with Herbs de Provence, salt, and pepper.  Add Marsala Wine, cook for another 2 minutes.  Add sun-dried tomatoes, garlic, cooked pasta, and extra virgin olive oil.  Toss all together.

Season with salt and pepper if needed. 

Move pasta over into a large serving dish.  Top with blue cheese crumbles and fresh basil.

Serve family style.  Serves 2-3.

Acorn Squash & Kale Lasagna

 

 12 Lasagna Noodles, Oven Ready

1 Acorn Squash, thinly sliced

1 teaspoon Dried Oregano 

1/2 Sweet Onion, thinly sliced

1 pint Crimini Mushrooms, thinly sliced

3  cups Kale, chopped

Pinch Chili Flakes

1 cup Ricotta Cheese

2 Garlic Cloves, grated

1 tablespoon Herbs de Provence

1/4 pound Monterrey Jack Cheese, grated

3 tablespoons Olive Oil

Salt, Pepper, to taste

  

Sauce

 

4 tablespoons Butter

1/4 cup Flour

1 pint Half and Half

Pinch of Fresh Nutmeg

Salt, Pepper, to taste

 

Melt butter in a medium saucepan.  Add the flour and cook for one minute over low heat, stirring constantly.  Pour half and half into the butter-flour mixture.  Add salt, pepper, and fresh nutmeg, and cook over medium-low heat, stirring with a whisk for 3-5 minutes.  Set aside off the heat.

 

 

Preheat an oven to 400 degrees F.  Place squash slices on a baking sheet.  Season with salt, pepper, and dried oregano.  Drizzle with one tablespoon of Olive Oil.  Bake for 20-25 minutes.

Preheat a skillet to medium-high heat, add 2 tablespoons of olive oil.  Add sliced onions, and saute for 3-4 minutes.  Add the sliced mushrooms, salt, pepper, chili flakes, and saute for another 5 minutes.  Add chopped kale.  Cook for another 5 minutes.  Turn off the heat.

In a small bowl, add ricotta cheese, grated garlic, Herbs de Provence, salt, and pepper.  Mix well.

Preheat an oven to 375 degrees F.  

 

To assemble lasagna, spread some of the sauce in the bottom of a 8x8x2 inch baking dish.  Place 3 lasagna noodles overlapping them with one another, then sauce, then 1/3 of the kale-mushroom mixture, then few slices of roasted squash, and few dollops of ricotta mixture.  Reap it two more times.  Top with final layer of noodles, sauce, and sprinkle with grated cheese.  Bake covered for 30 minutes.  Uncover the lasagna and bake for another 10 minutes, until cheese is bubbly and hot.

 

Allow to sit for 15 minutes before slicing it.

 

Serves 5-6

 

 

 

 

 *Heard on Rachel Ray Show to soak your oven ready noodle for few minutes in warm water.  Tried it out, and liked it.  Helped the noodles to soften up.

 Serve it with a light green salad.

Pan-Seared Rib-Eye Steak with Chanterelle-Marsala Sauce

2 Rib Eye Steaks

Salt, Pepper, to taste

2 tablespoons Olive Oil

Pre-heat an oven to 350 degrees F.

Pre-heat a skillet to medium-high heat.   Season steaks with salt and pepper on both sides.  Sear the steaks for about 8-10 minutes, flipping once.  Move the steaks over on a baking sheet.  Finish cooking in the oven for another 5-6 minutes for medium done.  Let the steaks rest.

*Let the steaks sit at a room temperature for about 30 minutes before cooking...

Chanterelle-Marsala Sauce

1/2 pound Chanterelle Mushrooms

1 Shallot, thinly sliced

2 Garlic Cloves, chopped

1 tablespoon Corn Starch

1/2 cup Marsala Wine

1/2 cup Vegetable Stock

Pinch of Chili Flakes

Salt, Pepper, to taste

Using the same skillet, add the mushrooms, shallots, and garlic.  Season with salt, pepper, and chili flakes.  Saute for about 3-5 minutes.  Add the corn starch, stir around until the corn starch is dissolved.  Deglaze the pan with Marsala.  Add the vegetable stock and cook for another 5-6 minutes, until the sauce thickens up.

Pour the sauce over the steak and serve.

Serves 2.

Portabella Mushroom Burger with Basil Aioli

3 Medium Portabella Mushrooms, stems removed

1/4 cup Low Sodium Soy Sauce

1/3 cup Extra Virgin Olive Oil

1 Garlic Clove, grated

3 Fresh Oregano Leaves, chopped

1 teaspoon Cumin Powder

Salt, Pepper, to taste

1/4 cup Basil Aioli, recipe to follow

3 slices Gouda Cheese

3 Large Basil Leaves, or 6 small leaves

3 Whole Wheat Buns, lightly grilled

In a small bowl, whisk together soy sauce, olive oil, garlic, oregano, cumin, salt, and pepper.  Pour the marinade over the mushrooms.  Let stand at room temperature for 20-25 minutes.

Mean while prepare Basil Aioli: 

1/4 cup Organic Mayo

10 Basil Leaves

2 Garlic Cloves

1 tablespoon Rice Vinegar

1/2 teaspoon Cayenne Pepper

Salt, Pepper, to taste

Blend all of the ingredients in a food processor.  Set aside until ready to use.

Preheat grill to 400 degrees F.  Place mushroom, smooth side down, on the grill, reserving the marinade.  Grill for 7-8 minutes, without flipping the mushrooms.  Top with cheese, grill for 2 more minutes (Gouda Cheese will not melt, just warm up).

To assemble the burgers:

Brush the bottom bun with a teaspoon of Basil Aioli.  Place mushroom-cheese, then a basil leave.  Slightly dunk the top bun in the reserved marinade and cover the burgers.

*I absolutely love Mushroom Burger.  Satisfies your craving for a burger, but does not leave you feeling heavy after you done enjoying it. 

Bok Choy with Shiitake Mushrooms

1 pound Bok Choy, thinly sliced

1/2 pound Shiitake Mushrooms, sliced

2 Garlic Cloves, chopped

1-2 tablespoon Olive Oil

1/2 teaspoon Sesame Oil

1 tablespoon Soy Sauce, Low Sodium

1 tablespoon Sesame Seeds

1/2 teaspoon Chili Flakes

Salt, Pepper, to taste

Preheat a skillet to medium-high heat.  Add olive oil.  Saute mushrooms for about 1-2 minutes.  Add sliced bok choy.  Season with salt, pepper, and chili flakes.  Saute for about 5 minutes.  Add sesame oil, soy sauce, sesame seeds, and garlic.  Toss all together.

Serves 3-4

*Goes perfect with Salmon or Pork Tenderloin...

Shrimp Fajitas

One Pound Large Shrimp

1/2 pound Mushrooms, sliced

1 small Red Onion, thinly sliced

1 Yellow Pepper, thinly sliced

1 teablespoon Ancho Chili Powder

Salt, Pepper, to taste

1 teaspoon Olive Oil

Fresh Cilantro, chopped

Peel and devein the shrimp, leaving the tails on.  Season with 1/2 teablespoon Ancho chili powder, salt, and pepper.  Drizzle with Olive oil.

In a separate bowl, season all the vegetables with the rest of the Ancho chili powder, salt, and pepper.  Drizzle with the rest of the oil.  Toss together.

Preheat a BBQ to medium-high heat.  Grill the vegetables in a grilling pan, for about 5 minutes.  Add the shrimp, and grill for another 3-4 minutes, until shrimp are pink.

Transfer into a large serving dish.  Top with fresh cilantro and enjoy.

Serves3-4

Mushroom Lasagna

12 Lasagna Noodles, Oven Ready

2 pounds Crimini Mushrooms, sliced

1/2 medium size Sweet Onion, sliced

4-5 sprigs Thyme, leaves only

3 Garlic Cloves, chopped

2 Mozzarella Balls, thinly sliced, Bufala

1/4 cup Parmesan Cheese, grated

1 tablespoon Butter

2 tablespoons Olive Oil

Salt, Pepper, to taste

Sauce

4 tablespoons Butter

1/4 cup Flour

1 pint Half and Half

Pinch of Fresh Nutmeg

Salt, Pepper, to taste

Melt butter in a medium saucepan.  Add the flour and cook for one minute over low heat, stirring constantly.  Pour half and half into the butter-flour mixture.  Add salt, pepper, and fresh nutmeg, and cook over medium-low heat, stirring with a whisk for 3-5 minutes.  Set aside off the heat.

Preheat a skillet to medium-high heat, add butter and olive oil.  Add sliced onions, and saute for 3-4 minutes.  Add the sliced mushrooms, thyme, salt, and pepper, and saute for another 5 minutes.  Add the chopped garlic.  Set aside off the heat.

Preheat an oven to 375 degrees F. 

To assemble lasagna, spread some of the sauce in the bottom of a 8x8x2 inch baking dish.  Place 3 lasagna noodles overlapping them with one another, then sauce, then 1/3 of the mushroom mixture, then few slices of mozzarella.  Reap it two more times.  Top with final layer of noodles, sauce, and sprinkle with grated Parmesan cheese.  Bake covered for 30 minutes.  Uncover the lasagna and bake for another 10 minutes, until cheese is bubbly and hot.

Allow to sit for 15 minutes before slicing it.

Serves 4

*I buy my lasagna noodles at Trader Joe's.  They are short, so fit perfectly into 8x8x2 inch baking dish.  The best part is that you don't need to boil them, saves you tons of time.

Mushroom Soup with Spicy Meat Balls

Meat Balls

1 pound Organic Beef, 85/15

1 small Onion

1 Jalapeno

3 Garlic Cloves

1/2 cup Cilantro, chopped

1 Egg

Salt, Pepper to taste

In a food processor, blend onion, jalapeno, garlic, and cilantro.  Add vegetable mixture, egg, salt, and pepper to the meat.  Mix well and form meat balls.  Makes about 20-22 meat balls. 

Mushroom Soup

5 cups Vegetable Stock

2 cups Dried Mushrooms

1 1/2 cups Hot Water

1 tablespoon Dried Italian Seasoning

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Cilantro, optional

Pour hot water over the dried mushrooms.  Let them soak for 15 minutes.  Squeeze the water out of the mushrooms, reserving that liquid.  Slice the mushrooms.

Preheat a large pot over medium-high heat.  Add olive oil and sliced mushrooms, and saute for five minutes.  Season with salt and pepper.  Add vegetable stock and mushroom liquid, and bring it to boil.  Turn the heat to medium-low and add Italian seasoning and the meat balls.  If needed, season with salt and pepper, .  Simmer for about 30 minutes.

Serve with fresh chopped cilantro.

Serves 6

*If you are looking to loose a couple of pounds after this holiday season,  you should definitely give this recipe a try. 

Don't have Italian Seasoning, no problem, substitute with Dried Oregano.

Wild Mushroom Soup

3 cups Dried Mushroom Blend

5 cups Vegetable Stock

2 Leeks, white part only, sliced

2 15 oz cans White Beans, drained and rinsed

1 teaspoon Fresh Oregano, chopped

1 teaspoon Fresh Rosemary, chopped

2 tablespoons Soy Sauce

2 tablespoons Butter

2 tablespoons Olive Oil

1/4 teaspoon Cayenne Pepper

Salt, Pepper to taste

Soak mushrooms in 2 cups of hot water until soft, for about 10 minutes.  Squeeze out excess liquid and reserve it for later.

Preheat a large pot over medium-high heat, and melt butter and oil.  Add mushrooms and saute for about five minutes, until mushrooms start to brown.  Add chopped leeks, oregano, rosemary, cayenne, salt, and pepper. Saute for 5-7 minutes.  Add white beans, and season with salt and pepper if necessary.

Add the reserved mushroom liquid and vegetable stock, and bring it to a boil, uncovered.  Turn the heat to low, cover with the lid and cook for another 20-25 minutes.

Add soy sauce and stir...

Serves 4-5

*Dried mushrooms after they have been soak are so rich and flavorful!!!!

They make the broth light and earthy...

*To make homemade stock: saute 2 celery stocks, 2 carrots, 1 small onion, and ten bottom mushrooms.  Add 6 cups of water, and bring to a boil.  Turn the heat to low and simmer for about 30 minutes. Makes a huge difference when making soups.

Vegetable Calzone

1 sheet Puff Pastry

1 pound Chanterelle Mushrooms, sliced

1 Poblano Pepper, sliced

1/2 medium Sweet Onion, sliced

1 teaspoon Fresh Oregano, finely chopped

Salt, Pepper, to taste

2 tablespoons Olive Oil

1 Egg Yolk

1 teaspoon Paprika

Preheat a skillet to medium high heat, and add olive oil.  Add sliced onions,  mushrooms, and saute for about 6-7 minutes.  Season with salt and pepper.  Add poblano peppers, oregano, and saute for another 4-5 minutes, until the peppers are tender.  Let the filling cool off.

Meanwhile, defrost puff pastry for 20 minutes, slightly roll it out with a rolling pin. 

Preheat the oven to 375 degrees F.  Transfer dough on a lightly greased cookie sheet.  Add the filling to the edge of the dough and cover up the filling with the other edge.  Press dough together tightly.

Beat an egg yolk with a tablespoon of water and paprika.  Brush the egg mixture all over the dough.

Bake for 25-30 minutes, until dough is golden brown.

*Light dish...perfect appetizer

Serves 4

*Chanterelle mushrooms can be substitute for criminis, oyster, or white.

Fried Potatoes with Chanterelle Mushrooms

4 Potatoes, sliced

1 pound Chanterelle Mushrooms, sliced

1/2 medium Sweet Onion, sliced

3 tablespoons Olive Oil

1 tablespoon Butter

Salt, Pepper to taste

Preheat non-stick skillet on medium-high heat, melt butter and oil.  Add sliced mushrooms and onions, saute for about five minutes.  Turn the heat to medium heat, add sliced potatoes, and season well with salt and pepper. Cover and cook for about 30 minutes, flipping potatoes occasionally. 

Serves 2-3

*Chanterelle mushrooms are in season.  You can find them at your local farm in the month of October for about $6-$7 per pound.

Pan-Seared Filet with Sauteed Vegetables

2 Filet Mignon Steaks

Salt, Pepper to taste

2 tablespoon Olive Oil

1/4 cup White Wine

Preheat stainless steel skillet to medium-high heat, and add the oil.  Season steaks with salt and pepper on both sides.  Cook the steaks for about ten minutes, flipping once.  Move the steaks over to a plate and let them rest for about 10 minutes.  Meanwhile, deglaze the pan with white wine (just use your favorite).  Pour the wine reduction sauce over the steaks.

Sauteed Vegetables

1 Japanese Eggplant

1 Green Pepper

1 Apple

1/2 pound Shiitake Mushroom

1/2 Sweet Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Oil

Preheat the skillet to medium heat, and add oil.  Chop all the vegetables to bite size pieces.  Add them to the skillet and season with salt, pepper, and chili flakes.  Cook for about 7-8 minutes, and add chopped garlic and cilantro.  Serve vegetables with the steaks.

Serves 2

*Using a stainless steel pan is the key to getting a beautiful crust on the steak...

Blackened Salmon with Wild Mushroom Quinoa

2 pounds Wild Salmon

2 tablespoons Smoked Paprika

2 tablespoons Dried Oregano

1 tablespoon Ground Pepper

1 tablespoon Sea Salt

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Cinnamon

1 tablespoon Olive Oil

Preheat a grill to medium-high heat.  In a small bowl, mix all the dry ingredients.  Rub the salmon with the spices on both side very well.  Brush the oil on the top side of the salmon, not the skin side.

Place the salmon skin side down on the grill.  Grill it for about ten minutes, flipping it once, for medium done.

Wild Mushroom Quinoa

1 cup Quinoa

1/2 pound Shiitake Mushrooms, sliced

1/4 pound Oyster Mushrooms, sliced

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

2 tablespoon Balsamic Vinegar

2 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoon Olive Oil

Cook quinoa according to directions on the package.

Preheat a skillet to medium-high heat.  Melt the butter and oil together.  Add mushrooms, season with salt, pepper, chili flakes, and cook for about 5-7 minutes.  Add garlic, fresh cilantro, cooked quinoa, balsamic vinegar, extra virgin olive oil, and toss it all together.

Serve this dinner family style.  On a large platter place the Wild Mushroom Quinoa and top it with Blackened Salmon.

Serves 4-5

Pan Seared MAHI MAHI with Shiitakes, Leeks, and Horseradish Sour Cream

4 (4oz) Mahi Mahi Fillets

1 Pint Shiitake Mushrooms, sliced

1 Leek, white part only, sliced

2 tablespoons Capers, drained

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoons Olive Oil

Fresh Basil

Horseradish Sour Cream

3 tablespoons Sour Cream

2 tablespoons Horseradish

1 tablespoon Extra Virgin Olive Oil

Pinch of Salt

To make Horseradish Sour Cream: in a small bowl, mix all ingredients together. Leave in a refrigerator until you ready to serve it.

Preheat the skillet to medium-high heat, melt butter, and olive oil. Pat the fillets dry with a paper towel. Season with salt and pepper on both sides.  Sear the fish for about 8 minutes, flipping once. Move the fish to a plate.

Using the same skillet, add the rest of the oil and sliced shiitakes. Saute for about 4 minutes. Add sliced leeks, chili flakes, and season with salt and pepper . Saute for another 5 minutes. Add capers, garlic, and toss it all together.

To serve: place the sauteed vegetables on the bottom of the plate, then place the fish over the vegetables, and top it with horseradish sour cream and chopped basil.

Serves 4

Tri-Tip Shish Kabobs

 

1.  1 1/2 pounds Tri-Tip Steak, cut into large cubes

2.  1/4 small Red Onion, sliced

3.  2 Garlic Cloves, chopped

4.  5 Tablespoons Rice Vinegar

5.  1/4 cup Olive Oil

6.  Juice of one Lime

7.  1 Tablespoon Honey

8.  Pinch of Chili Flakes

9.  Salt, Pepper to taste

10.  1 Bell Pepper, cut into wedges

11.  1/2 pint Crimini Mushrooms

12.  1/4 Red Onion, cut into wedges

Season meat with salt and pepper. In a small bowl combine ingredients 2-9, and whisk together. Pour the marinade over the meat and let it sit for 30 minutes in a refrigerator.

Preheat the grill to high heat. Slide the meat and sliced vegetables on the skewers in the order you like. Grill the skewers for about 8 minutes, flipping them once.

Remove off the grill and let them rest for about five minutes.

Enjoy!!!

Serves 3-4.

*You will need 5-6 metal skewers.

Boiled Potatoes Russian Style

1 pound Yukon Gold Potatoes

3 slices Bacon, cut into pieces

1/2 pound Crimini Mushroom, sliced

2 Leeks, white parts only thinly sliced

1/2 stick Butter

Fresh Dill

Salt, Pepper to taste

1 tablespoon Olive Oil, for frying

Boil potatoes until fork tender. Meanwhile preheat skillet on medium-high. Add bacon and cook it for about 4 minutes, then add the sliced mushrooms, and season with salt and pepper. Saute for about 7-8 minutes, until mushrooms and bacon are golden brown. Turn the heat to medium, add leeks, and tablespoon of olive oil, and saute for another 3-4 minutes.

Add the bacon-mushroom mixture and butter to the potatoes. Top with fresh dill and serve.

Serves 5-6

*Family Style Dinner that brings back childhood memories...

*Leave the bacon out to make it vegetarian dish.

Mushroom Goat Cheese Tart

One sheet Puff Pastry, defrosted and cut into six pieces

1 Pint of Crimini Mushroom

1 Pint of Shiitake Mushroom

1/2 Sweet Onion, thinly sliced

1 tablespoon Fresh Oregano, chopped

1 tablespoon Fresh Sage, chopped

2 Garlic cloves, chopped

6 oz Monterey Jack Cheese, shredded

3 oz Goat Cheese

1 tablespoon Butter

2 tablespoon Olive Oil

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

Fresh Basil

Pre-heat the skillet on medium, add oil and melt butter. Add thinly sliced onion, season with salt and pepper and saute until slightly golden, about 5-6 minutes. Add mushrooms, thinly sliced, season with salt, pepper, and chili flakes, saute for about 4-5 minutes( might need to add more olive oil, since mushroom suck up all the oil fast). Add chopped oregano, sage, and garlic. Cook for another 3-4 minutes.

Pre-heat oven to 400 degrees F.  Place pastry squares on the cookie sheet.

Arrange layers of monterey jack and mushroom mixture on each square. Bake for 20 minutes, until the edges are golden brown and cheese is melted.  Take tarts out of the oven, crumble a little of goat cheese on each square and top with fresh basil.

Serves 6

*Perfect dish on its own or to go with a lite green salad...

Stuffed Baby Portobello

6 Crimini, Large with stems removed

4 oz Mozzarella Cheese, shredded

4 slices Pancetta cut into small pieces

1/4 cup Panko Bread Crumbs

2 tablespoons Sour Cream

1 Garlic Clove, minced finely

2 tablespoons Italian Parsley, finely chopped

Freshly Grounded Pepper

2 tablespoon Olive Oil

Pre-heat oven to 400 degrees. Pour olive oil into a baking dish and place clean mushrooms right over it.

To make the stuffing, mix half of the cheese, prosciutto, panko, sour cream, garlic, Italian parsley, and pepper. Spoon the mixture into each mushroom. Top with the rest of mozzarella and bake for 16-18 minutes until the cheese is golden brown.

Serves 2-3

*I found that salt is not necessary because prosciutto is salty on its own. But feel free to add salt if you like.

*Leave out prosciutto and substitute it with roasted pepper, finely diced, to make it meat free :)