The portobello’s dense, earthy flavor makes it a great candidate for grilling or roasting. In fact, many a carnivore has been won over by a portobello burger, thanks to its rich, meaty taste and robust juices. (Add a slab of fresh mozzarella or provolone to cinch the deal!) Portobellos are grown-up mushrooms (big criminis, actually),…
Smooth black eggplants, juicy red tomatoes, crisp cucumbers, and mixed greens of myriad varieties and flavors: getting your daily minimum veggie requirements is easy when they’re fresh and bursting with flavor!
This version of the classic favorite is an exquisite way to spotlight the beauty of winter’s vegetables.
This is a perfect dish for when you need a super quick meal everyone will love.
Ingredients 1/2 pound white button mushrooms, sliced 1/2 pound wild mushrooms (such as shiitake and crimini), sliced 1/4 cup white onion, chopped 1/2 cup white wine 1 cup heavy whipping cream 1/4 pound unsalted butter 2 pounds cream cheese 4 scallions, sliced (optional) Preparation Melt the butter in a small stockpot and add the mushrooms,…
The hearty flavor of portobello mushrooms give extra heft to this delicious side.
Ingredients 8 ounces crimini mushrooms, halved 2 large portobello mushroom caps, cut into 2-inch slices 3 ounces dried exotic mushrooms or 1 pound fresh exotic mushrooms (shiitake, morels, chanterelle, or porcini) 1 cup parsley, chopped 2 cloves garlic, minced 2 medium shallots, minced 2 tablespoon walnut or olive oil 1/3 cup sherry 1 teaspoon salt…
A hearty version of the traditional mild Japanese-style miso soup. Works just as easily as a side or main dish.
Ingredients Mushrooms 1 pound white button mushrooms 1 quart water 1/2 teaspoon garlic, peeled and smashed 1 tablespoon lemon juice DRESSING 3 tablespoons balsamic vinegar 3 tablespoons vegetable oil 1 tablespoon fresh basil, chopped 1/4 teaspoon garlic, minced 1/2 teaspoon tamari or soy sauce Pinch of salt and freshly ground white pepper Preparation To prepare…
Ingredients 8 ounces whole-wheat rotini, or fusilli 1 tablespoon extra-virgin olive oil 1 onion, chopped 3 cloves cloves garlic, sliced 8 ounces sliced white mushrooms, (about 3 1/2 cups) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 14-ounce can diced tomatoes with Italian herbs 8 cups baby spinach 1/2 teaspoon crushed red pepper, (optional)…
Ingredients 5 cups reduced-sodium chicken broth, or vegetable broth 2 tablespoons extra-virgin olive oil 3 medium shallots, thinly sliced 3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces) 2 cups shiitake mushroom caps, thinly sliced 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon crumbled saffron…
Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this frittata is great any time of day.
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