Mushroom Leek Potato Soup

Ingredients:

• 16 oz cremini mushrooms, chopped
• 1 leek, chopped
• 2 potatoes, diced
• 1 tbsp butter
• 1 can veggetable broth
• salt
• pepper

Directions:

1. In a medium pot, heat butter on medium high heat until melted.
2. Add leeks and saute until soft.
3. Add mushrooms, potatoes, and vegetable broth and bring to a boil.
4. Reduce to a simmer and cook for 20 min or until potatoes are done.
5. Transfer to blender and puree. (May need to do in parts.)
6. Season to taste with salt and pepper.

Chicken Thigh Stew

Ingredients:

• 5 chicken thighs
• 2 medium onions, sliced
• 2 carrots, chopped
• 4 potatoes, diced
• 1 red bell pepper, sliced
• 2 cups snow peas, halved
• 4 oz shiitake mushrooms
• 1 tbsp olive oil
• 2 cups water
• 1 tsp salt
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp chipotle pepper
• 1/4 tsp celery seeds

Directions:

1. Heat oil in a large pan, brown all sides of chicken thighs, and set aside.
2. In the same pan, saute onions until brown.
3. Return chicken to pan, add potatoes, carrots, bell pepper, snow peas, mushrooms, seasonings and water, and bring to a boil.
4. Reduce heat, cover, and simmer for an hour and a half.
5. Remove cover, raise the heat, and reduce until the desired consistency is reached.

Mini Philly Cheesesteak Meat Loaf

Ingredients: 

• provolone cheese 
• 1 egg 
• 1 lb ground beef 
• 1 onion, finely diced 
• 1 green bell pepper, finely chopped 
• 8 oz mushrooms, finely chopped 
• 1 tsp olive oil 
• salt 
• pepper 

Directions:

1. Heat olive oil in a pan and saute the diced vegetables seasoned with salt and pepper. 
2. Once vegetables are cooled, mix together with egg and beef. 
3. Portion out into muffin forms/pan and bake in a pre-heated oven at 350°F for 30 minutes. 
4. Top each mini meat loaf with provolone cheese, return to oven, and bake until cheese is melted.

Stir Fried Green Beans

Ingredients:

• 1 lb green beans, diced into inch long pieces
• 4 strips bacon, sliced into quarter inch strips
• 2 shallots, sliced
• 4 garlic cloves, minced
• 8 oz shiitake mushrooms, sliced
• salt
• pepper

Directions:

1. In a large pan, cook bacon until crispy .
2. Add shallots and cook until brown.
3. Add garlic and cook for a few minutes.
4. Add green beans and mushrooms, cook until mushrooms are tender.
5. Season with salt and pepper to taste

Roasted Spaghetti Squash with Caramelized Onions and Mushrooms

Ingredients:

• 1 spaghetti squash
• 2 onions, sliced
• 8oz mushrooms, assorted, sliced
• olive oil
• salt
• pepper

Directions:

1. Preheat oven to 350°F, halve squash lengthwise and scoop out seeds, lay halves, flesh side down, on sheet and bake 40-45 minutes or until you can easily pierce shell with a fork.
2. Meanwhile, saute onion in oil over medium heat until browned.
3. Add mushrooms, cover and let cook until tender.
4. Season to taste with salt and pepper.
5. Scrape squash crosswise to pull strands from shell and top with onion and mushroom mixture to serve.

Stuffed Portabella Mushrooms

Ingredients:

2 portabella mushrooms

2 medium potatoes

4 garlic cloves, minced

2 green onions, finely chopped

1 tbsp butter

1/2 cup milk

salt

pepper

Directions:

1. cook potatoes, mash with butter and milk, mix in garlic and green onions, season with salt and pepper, reserve some green onion for garnish

2. meanwhile, sprinkle portabella mushrooms with salt and pepper and bake in a preheated oven at 350° for 10-15 minutes

3. load mashed potatoes into mushroom caps and broil until top of potatoes begins to brown, garnish with green onions

Caramelized Onion and Mushroom Soup

Ingredients:

4 assorted large onions, sliced

1 lb assorted mushrooms, sliced

6 cloves garlic, minced

2 tbsp olive oil

2 cups (1 pint) beer

1 can (14.5 oz) beef stock

2 cans (14.5 oz) water

3 bay leaves

1 tbsp salt

1/4 tsp pepper

1/4 tsp white pepper

1 sourdough baguette

1/4 lb Gruyere, grated

Directions:

1. heat oil in a large pot on medium heat, add the onions and cook uncovered until caramelized

2. add garlic and mushrooms and cook until mushrooms are tender

3. add beer, bring to a boil and reduce

4. add the stock, water, bay leaves, salt, pepper and white pepper and reduce

5. while soup is simmering, slice the sourdough baguette and broil on both sides until golden

6. to serve:  remove bay leaves, fill a bowl with soup, top with toasted baguette, sprinkle with Gruyere (about half a cup per bowl) and broil until cheese is melted and browned

Mushroom Topping

Ingredients:

1 portabella mushroom cap

4 pearl onions, finely diced

2 garlic cloves, finely diced

1 tsp ginger, grated

1 tsp sesame seed oil

2 tbsp soy sauce, low sodium

Directions:

1. chop up the mushrooms into thin strips, about two inches long

2. heat oil in a pan over medium heat and saute onions until soft and lightly browned

3. add garlic and saute for a minute or until flavor is incorporated throughout

4. add mushrooms to the pan and cover, cook until mushrooms are soft

5. add soy sauce and cook for a minute or until flavor is incorporated throughout

6. remove from heat and serve

Stuffed Roasted Acorn Squash

Ingredients:

2 acorn squash, halved with seeds scooped out

1 cup quinoa

1/2 cup canned mushrooms, diced

1/2 cup canned corn

1/2 cup canned black eyed pea

1/2 cup havarti cheese, diced

2 tbsp havarti cheese, grated

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

Directions:

1.  Roast the acorn squash in a pre-heated oven at 375 degrees for 30-40 minutes.

2.  While the squash is roasting, cook quinoa and combine with the rest of the ingredients.

3.  Stuff squash halves with the quinoa mixture, top with grated cheese, and return to oven for 5 minutes or until cheese is melted.