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Risotto with Corn and Chantrelles
Mushrooms are showing up everywhere lately, and this recipe from The Mushroom Lover’s Cookbook looked like a good delivery device for chantrelles… not to mention, our first attempt at making risotto! (Stir, stir, stir… ) The corn and mushroom flavors really complemented each other, and the risotto went really well with our Cinque Terre wine, […]
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Chinese Egg Noodle and Shiitake-Ginger Soup
This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious! Lisa says: I heart mushrooms. Chris says: And […]
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Lisa’s Mushroom Burgers
Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the […]
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Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
This is a perfect recipe to adapt to the vegetables you happen to have on hand. Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day. As the book suggests, one of the great things […]
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Fennel and White Bean Stew
Lisa wanted to cook something tonight, and keeping in mind that we had some great veggies to use from the CSA box, found this hearty stew on Fatfree Vegan Kitchen. Lisa made some modifications that changed it to be neither fat-free nor vegan, but it still remained healthy and was simple and delicious. We love […]