Marinated mushrooms
Mushrooms are quite nutritional, offering B vitamins and selenium. The also work as an anti-stress agent. Lightly marinated in a fine olive oil and lemon juice, they make a very tasty snack or appetizer.
Serving Size: 2
Ingredients:
1 pint mushrooms
2 Tbs. fine olive oil
1 Tbs. lemon juice
chili peppers
salt and pepper
nutmeg (optional)
1 sprig, each coriander and parsley, chopped
Directions:
At [...]
Parsnip Gnocchi with Wild Mushrooms and Fava Beans
Although this is a bit of work, it is truly worth the effort. The gnocchi were lovely and the combination makes for a very special meal.
Serving Size: 4
Ingredients:
for the parsnip gnocchi:
2 cup Coarsely chopped parsnips
1 1/4 tablespoons olive oil
3/4 cup onions, chopped
1 clove garlic, minced
1/2 cup garbanzo flour
1/4 cup flour
2 tablespoons nutritional yeast
1 teaspoon salt
1 [...]
Tagliatelle with Parsnips, Champignons and Grapes
Parsnip is a root vegetable with a long tradition, which is gaining popularity again lately. Together with home made tagliatelle, grapes and mushrooms it made a very tasty winter dish.
Serving Size: 4
Ingredients:
2 lbs. parsnips,
2 onions, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 lb. button mushrooms (champignons de paris), cut in half
pinch nutmeg (optional)
pinch paprika or [...]
Review: Zucchini Mushroom Salad
We enjoyed this salad tonight that Harald found at Cooks.com.
The Zucchini Mushroom Salad is delicious, simple, and quick to make. It also taste good even if it only has 4 hours to marinate. It is important though to drain off the liquid after the overnight marinating, otherwise there is too much liquid. It’s very tasty [...]
Zucchini Creole on Polenta
This Southern dish is very reminiscent to ratatouille which makes sense, as Louisiana and parts of the South had been French territories. The creole tastes very nice on the polenta and makes a nice dinner on a warm summer’s eve.
Serving Size: 4
Ingredients:
1 cup polenta (corn meal)
4 cups water
pinch salt
1 tablespoon oil
2 med. zucchini, sliced
2 stalks [...]
Vegetable Sushi
These sushi rolls were delicious, and surprisingly very filling. They’re a bit tricky to make the first time, but once you get used to it, they’re not hard to make, and well worth the effort. They were delicious.
Yield: 30- 40
Ingredients:
for the rice:
2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons salt
2 tablespoons [...]
Fava Bean Ravioli on a Spinach Wine Sauce
This is a very special meal. It is gourmet and delicious in flavor well worth the effort to make.
Serving Size: 4
Ingredients:
for the ravioli:
1 cup semolina flour
2 teaspoons olive oil
1/2 cup water
pinch salt
for the filling:
2 lbs. fresh fava beans
1 small clove garlic, minced
1 teaspoon mild grainy mustard
1 tablespoon sesame oil
1/4 cup nuts (walnuts, pistachios almonds or [...]
Grilled Vegetable Kabobs
Summertime is here, let’s get out the grill. With the garden producing lots of fresh vegetables, kabobs are a tasty way to enjoy them all.
Serving Size: 4
Yield: 16 kabobs
Ingredients:
for the marinade:
2 tablespoons molasses
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
[...]
Perikles’ Baked Spinach and Mushrooms
When we were in Cologne in April, we enjoyed this very special meal served to us by Perikles at the brewery pub Em Kölsche Boor. Although it was just spinach and mushrooms, it was a very generous serving and we were both really satisfied. We have recreated it here for your enjoyment as well.
Serving Size: [...]
Review: Mushroom and Walnut Soup
I came across a website which I had not known before. Peter of “When I’m bored I make soup” is a really fine chef. Although the blog is not vegetarian, he does have some very delicious recipes that just happen to turn out to be vegan. Today we enjoyed one of these his Mushroom and [...]
Fettuccine with raw Kale Pesto, Walnuts and Oyster Mushrooms
We made kale pesto before when we posted it with the Summer tomato crostata recipe. When we saw the fettuccine recipe in Vegetarian Times, we knew our pesto would be would be perfect for it, and we weren’t disappointed. It was really a great meal. We enjoyed it with a light fruit salad and ciabatta [...]
Gnocchi with Mushroom Sauce
Yum, the taste and colors of Italy. We enjoyed this meal on a cold winters night, it really brought the warmth of Italy into the house. We enjoyed this meal with fresh green beans, steamed, and then with just olive oil, garlic and a bit of lemon juice. Freshly made biscuits, a lovely large mixed [...]
Sauerkraut Pierogi with Mushrooms and Tofu Pieces
These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.
Serving Size: 4
Ingredients:
For the dough:
2 cups pasta (fine semolina) flour
1/2 teaspoon salt
3 tablespoons oil (for this recipe I used truffle oil)
1/3 cup water
For the filling:
1 package or can mild sauerkraut, drained
For the sauce:
250 grams (1 pkg.) mushrooms, [...]
Chestnut and Mushroom Pockets
These elegant pastries are so simple to make, and yet they taste delicious. The filling can be made ahead of time, and then assembled and baked shortly before serving.
Serving Size: 4
Ingredients:
9 sheets (squares) ready made frozen puff pastry, thawed
2 tablespoons olive oil
1 large red onion, chopped
5-8 ounces mixed wild mushrooms, chopped
8 ounces prepared chestnuts, cut [...]
The ultimate vegan Caesar salad
This is a superb Caesar salad dressing. Isa created it, and it’s published in her Veganomicon cook book. Heidi of 101 cookbooks made it last January, and it can be found elsewhere if you search on the net.
I had done a bit of research about an authentic Caesar salad. It uses full romaine leaves, tossed [...]
Roasted Paprika Mushroom Soup with Rosemary
This makes a nice warm filling soup on a chilly evening. The fresh rosemary adds a depth of flavor. It’s quick and easy to make and has a lovely thick texture from the mushrooms.
Yield: 4
Ingredients:
1 large jar (400 grams) roasted paprika (red bell pepper)
12 ounces mushrooms, cleaned and sliced
1 onion, chopped
1 clove garlic, crushed
2 tablespoons [...]
Zucchini Tostadas
This were very tasty and easy to make. The mushroom/onion saute in the middle was very nice.
Yield: 4
Ingredients:
1 zucchini, thinly sliced
1 onion, chopped
250 grams mushrooms, finely chopped
1 can small tomato paste
1/4 cup bell pepper, chopped
1/4 teaspoon salt
4 tostados
1 cup soy cheese, grated
1/2 cup plain soy yogurt
1 medium tomato, chopped
chili or taco seasonings
Directions:
Chop the onions and [...]
Mushroom mustard soup
This was a lovely smooth soup, seasoned lightly with the taste of mustard and wine. Very nice on a spring day.
Serving Size: 4
Ingredients:
2 tablespoons vegan margarine
1 lb. fresh mushrooms, thinly sliced
2 teaspoons flour
2 cups vegetable bouillon
1/4 cup white wine
3 Tsp. Dijon mustard
salt and pepper
1 [...]
Warm spinach stuffed portobello mushrooms
A warm salad is always a special treat and often a bit more filling than the cold salads. Fresh spinach, just wilted in oil with garlic has such a pretty emerald green color and tastes delicious.
Serving Size: 2
Ingredients:
2 portobello mushrooms
100 grams fresh spinach, washed
2 spring onions, cut in small circles
1 clove garlic, minced
1 Tbs. olive [...]
Creamy shiitake and spinach crepes
Savory crepes are a great meal for a supper or a brunch. The Chick Pea Crepes offered by Delicious t.v. are great. They’re quick and easy to make and surprisingly don’t use soy.
Yield: 8
Ingredients:
For the creamy sauce:
1 – 1&1/2 cups plain soy milk
1 vegetable bouillon cube
1 tablespoon corn starch
splash of white [...]
Broccoli soup with wild mushrooms
Broccoli and mushrooms are such a perfect match. This soup is really the essence of broccoli, very nice and light, but filling.
Serving Size: 2
Ingredients:
1 head of broccoli, florets only
2 types of mushrooms, sliced
handful fresh parsley, chopped
splash lemon juice
1 vegetable bouillon cube
one clove of garlic, peeled and whole
[...]
Tiny Mushroom-Potato Muffins
These mini muffins are packed with tasty treats. This time with sauteed mushrooms, another time, with sun-dried tomatoes, or olives. The possibilities are endless. They make a nice appetizer and are also good as party food.
Yield: 3-4 dozen mini muffins
Ingredients:
5 cups mashed potatoes
2 cups mushrooms, cut in small pieces
4 Tbs. vegan margarine
[...]
Barley and shiitake mushroom soup
This is an easy soup to make, the dry sherry adds a lovely dimension to the mushrooms and barley. It’s a filling soup, but not heavy, with a lovely full rich flavor.
Serving Size: 4
Ingredients:
1 cup barley
2 handfuls dry Shiitake mushrooms
6 cups water
3 cloves garlic
1 stalk celery, minced
1/2 cup sherry
[...]
Pierogi with mushroom filling
This traditional Polish dish is very tasty, a varied mixture of mushrooms really makes a big difference. It’s rather like the Polish version of ravioli.
Yield: 8 – 12
Ingredients:
2 cups flour
1/2 tsp. salt
3 tbs. oil (for this recipe I used truffle oil)
1/3 cup water
1 cup mushrooms, chopped finely
1/2 cup [...]
