how to eat

Whether you're a professional chef or you're just trying to eat a bit more healthy in your day-to-day life, we have a arrangement of mushroom recipes at your fingertips for all types of mushrooms that we provide.

BUTTON

Cream of Mushroom Soup

·  4 Tbsp olive oil
·  4 Tbsp butter
·  2 pounds button mushrooms, (roughly chopped)
·  Small handful of shiitake mushrooms (chopped)
·  3/4 cup minced shallots (6 ounces, 170 g)
·  3 cloves garlic, minced (3 teaspoons)
·  1 teaspoon kosher salt
·  3/4 teaspoon dried tarragon
·  4 cups (1 liter) chicken stock 
·  1/2 (120 ml) cup heavy cream
·  1/2 teaspoon freshly ground black pepper (more or less to taste)

Method
1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2. Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

3. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)4 Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Mushroom Bruschetta

1-1 1/2 lb of mushrooms (I used creminis and white button)
2 garlic cloves, separated
salt and pepper to taste
1/4 teaspoon of crushed red pepper
1 French baguette
A handful of basil leaves
Parmesan cheese, for sprinkling

1.Start by taking the stems out of the mushrooms and cleaning them. I ran them under light water and wiped off any dirt with a damp paper towel.

2.After they’re clean and pretty, dice them up.  In a skillet, heat a few
tablespoons of olive oil over medium heat.  Mince up a clove of garlic and
add it to the olive, being sure it doesn’t burn.  Then throw in your diced
mushrooms, stirring them and making sure they’re all coated in olive oil.

3.Grab your French baguette and slice it up! Put in an oven (you would’ve needed to pre-heat the oven at 400F) or in a conventional oven for a 2-3 minutes, or until golden brown. Remove them and drizzle with olive oil.  Rub the other garlic clove over its surface.

4.When the mushrooms are done cooking, season with salt, pepper and add the 1/4 teaspoon of crushed red pepper.

5.Scoop a tablespoon of the mushrooms over each piece of bread.  Top with pieces of basil and grated Parmesan cheese.

Bacon Parmesan Stuffed Mushrooms

12 ounces button mushrooms (about 15-20 mushrooms) 1- 8 ounce
package cream cheese, softened and cut into cubes

1/4 cup finely grated parmesan cheese, plus some for garnish
4 strips bacon, cooked and crumbled
1/4 teaspoon red pepper flake
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried parsley 
1-2 garlic cloves, minced
A squeeze of lemon juice
1 tablespoon olive oil

1. Pre-heat your oven to 350 degrees. Remove stems from mushrooms and set aside. You’ll need these in a minute. Use a damp cloth to wash the mushrooms. Use cooking spray to coat a mini muffin tin. Arrange the mushrooms in the mini muffin tin. Cut any hard parts off the mushroom stems and discard. Chop up the remaining mushroom stems so that they’re pretty fine. Heat 1 tablespoon oliveoil in a large non-stick skillet. Sauté chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low.

2. Stir in cream cheese, 1/4 cup parmesan cheese, crumbled bacon, red pepper flake, black pepper, onion powder, dried parsley, and a squeeze of lemon juice. Mix well. When all of the ingredients are combined, the mixture should be thick. Spoon about 1/2 tablespoon of mixture into each mushroom cap.

3. You may end up with filling leftover if your mushrooms are on the smaller side. Sprinkle of bit of finely grated parmesan cheese on top of each mushroom. Bake in the oven for about 20 minutes. If you’d like the tops to brown nicely, turn on the broiler and cook for a few minutes longer, until the tops are golden brown. Watch the mushrooms carefully so that they don’t burn. Let the mushrooms cool for a couple of minutes before serving.

PORTABELLA

Crispy Portobello Mushroom Fries

2 medium portobello mushrooms, gills removed and sliced 1/4 inch
thick     
1/2 cup flour   
2 eggs, lightly beaten     
3/4 cup panko breadcrumbs    
1/4 cup parmigiano reggiano (parmesan), grated 
1/2 teaspoon thyme
Salt and pepper to taste

1.Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, thyme salt and pepper.

2.Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 8-12 minutes.

Barbecue Portobello Quesadillas

1/2 cup prepared barbecue sauce          
1 tablespoon tomato paste          
1 tablespoon cider vinegar        
1 chipotle chile in adobo sauce, (see Note), minced, or 1/4
teaspoon ground chipotle pepper          
1 tablespoon plus 2 teaspoons canola oil, divided          
1 pound portobello mushroom caps, (about 5 medium), gills
removed, diced         
1 medium onion, finely diced          
4 8- to 10-inch whole-wheat tortillas           
3/4 cup shredded Monterey Jack cheese

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a
medium bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium
heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3. Place tortillas on a work surface. Spread 3 tablespoons cheese
on half of each tortilla and top with one-fourth (about 1/2 cup) of the
filling. Fold tortillas in half, pressing gently to flatten.

4. Heat 1 teaspoon oil in the pan over medium heat. Add 2
quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes
total. Transfer to a cutting board and tent with foil to keep warm. Repeat with
the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Spinach & Artichoke Stuffed Mushrooms

4 big portabella mushrooms, stems and gills removed          
1 (10 ounce) package frozen spinach, thawed, drained and
coarsely chopped          
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature  
2 Tbsp sour cream        
1/4 cup shredded mozzarella      
3 cloves garlic, chopped            
salt and pepper to taste         
1/2 cup panko bread crumbs (or crushed crackers)          
1/4cup grated parmigiano reggiano (parmesan)

1. Line a baking sheet with foil & pre-heat oven to 450F. Clean the mushrooms and bake until softened, about 10 minutes.

2. While the mushrooms are pre-cooking, mix the spinach, artichokes, cream cheese, sour cream, mozzarella, garlic, salt and pepper, along with about ¼ cup of the crushed crackers or bread crumbs.

3. Divide the filling between the mushrooms and sprinkle on the bread crumbs and top with the rest of the mozzarella and parmesan cheeses. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.

SHITTAKE

Grilled Shiitake Mushrooms

 Fennel Frond Pesto
Makes about 1 cup


2 cups fennel fronds, plus 1 tsp
3/4 cup chopped fennel stalk
3 tbsp raw almonds, whole
1 garlic clove
1 lemon, juice
2 tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
1/4 cup water

For the mushrooms:
3.5 oz Shiitake mushrooms
Non-stick cooking spray
Salt
Pepper

1. Place fennel fronds and chopped stalk, almonds, garlic, lemon juice, olive oil, salt and pepper in a food processor (or blender) and puree until well combined. If the mixture is too thick, add up to [1/4] cup of water. You could also add more olive oil, but to keep it light, stick with water. When the pesto reaches a thick and even consistency, transfer to a small serving dish.

2. Start by preheating a grill pan to high. Remove stems from the mushrooms, then season them with salt and pepper. Once the grill is hot, spray it with the non-stick cooking spray and arrange the mushrooms around the grill, cap side down. Cook for about 5 minutes, then flip and continue cooking for another couple minutes.
To plate, arrange mushrooms on a dish and top with about a couple tablespoons of the pesto. Garnish the plate with a teaspoon of fresh chopped fennel fronds and a drizzling of olive oil.

Roasted Mushrooms and Shallots with Fresh Herbs

2 1/2 tablespoons Asian sesame oil      
4 garlic cloves, minced
3 tablespoons minced fresh ginger          
1 1/2 tablespoons low-sodium soy sauce         
1 1/4 pounds mixed mushrooms—such as white, cremini and
shiitake—large caps quartered                  
10 small shallots, peeled           
1/3 cup chopped mint            
1/3 cup chopped parsley          
1 tablespoon chopped dill          
1 tablespoon roasted black sesame seeds
Salt

1.  Preheat the oven to 400°. In a small bowl, combine 2 tablespoons
of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

2. Meanwhile, on a second large rimmed baking sheet, drizzle the
shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

3. Scrape the roasted mushrooms and shallots into a serving bowl.
Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.

Easy Cauliflower Fried Rice

1 large cauliflower head        
4-6 slices of bacon        
1 tablespoons olive oil          
1 tablespoon butter           
1 medium onion, diced            
3 garlic cloves, finely chopped         
1/2 lb (200g) raw prawns (shrimp), shelled and
deveined           
1/2 lb(200g) shiitake mushrooms, sliced        
2 tablespoons soy sauce         
3 spring onions, finely sliced

1. Separate the cauliflower head into small florets and place them in a food processor. Pulse until the mixture looks like rice. Do this in 2-3 rounds and don't fill more than half of the bowl at once with florets.

2. In a large, heavy bottomed saucepan, fry
bacon slices until crisp and set them aside, on paper towel.

3. Add 1 tablespoon olive oil to the pan, mixing with what has left from the bacon, add onion and garlic and cook for 2 minutes. Stir in mushrooms and any other vegetables you wish to add, cook for 5
minutes. Add cauliflower rice to the pan and cook for another 2-3 minutes. Add soy sauce and chopped spring onions to the pan and turn off the heat. Mix well.

4. In a separate pan, heat 1 tablespoon butter, add minced garlic and sauté for 1 minute. Add raw prawns (shrimp) and cook them for 2 minutes on each side. Remove and set aside.

5. Serve fried cauliflower rice with crispy prawns on top and some chopped bacon. Add some more soy sauce and a splash of Sriracha, if you like your fried rice a bit spicy.

CREMINI

Spicy Sausage & Fresh Herb-Stuffed Mushrooms

1 pound small Crimini mushrooms, cleaned and ends trimmed (about 30mushrooms)
1 tablespoons cold pressed, extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold
pressed, extra virgin olive oil
1 cup minced yellow onion
4 cloves garlic, peeled, and minced or pressed
½ pound loose Italian sausage
2 tablespoons apple cider vinegar
Grated zest of 1 lemon
½ serrano chile, minced 
¼ cup minced green onion
2 tablespoons minced parsley
1 tablespoon minced fresh herbs (combination of sage, thyme and
rosemary)
1 ounce finely grated Parmesan
1 cup panko bread crumbs
¼ cup chicken stock (and more as needed)
2 tablespoons cream
Fine sea salt, to taste
Freshly ground black pepper, to taste

1. Remove and chop the stems of the mushrooms. Reserve.

2. In a mixing bowl, toss the stemmed mushrooms with 1 tablespoon
olive oil and lemon juice. Let macerate while preparing the stuffing.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive
oil and sauté the onion and garlic until tender but not browned, about 15minutes.

4. Add the sausage and continue sautéing while breaking up the
sausage into small bits with the back of a wooden spoon.

5. When the sausage is well browned and cooked through, add the
chopped mushrooms and sauté for an additional 2 minutes.

6.Deglaze the pan with vinegar. Increase the heat if necessary to
evaporate almost all of the vinegar.

 7. In a large mixing bowl, combine the sausage mixture, lemon zest, Serrano chile, green onion, parsley, fresh herbs, and Parmesan, and mix well.

8.Taste for seasoning and add salt and pepper to taste. Mixture
should taste a bit over seasoned to compensate for the mildness of the mushrooms.

9. Let cool somewhat and then add the bread crumbs, stock, and
cream. Fluff with a large fork to evenly distribute the liquid. Test the
mixture to determine if it will hold together (just barely) when squeezed between your fingers. If it is too dry, add a little more stock, 1 teaspoon at a time, until the mixture is malleable. Don’t add too much liquid, however, or the stuffing will be soggy after broiling.

10. Arrange the mushroom caps on an edged baking sheet. Grind salt and pepper over the tops and into the indents.

11. Using a small release-style scoop or spoon, fashion balls of
stuffing, and press them firmly into the mushroom cap indents.

12. Cover the mushrooms with plastic wrap, and frig until ready to
serve.

13. To serve, remove the plastic wrap and broil for about 15
minutes, until hot through and blistered on top.

14. Arrange on a serving platter and serve immediately with plenty
of cocktail napkins.

Sautéed Mushrooms with Garlic & Parsley

1 pound fresh button or cremini mushrooms, cut into thick slices
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme
Salt

1. To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start
burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2. Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3. Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Classic Stuffed Cremini Mushrooms

1/2 lb (227 g) pork sausage (regular or Italian work just fine)           
1 lb (454g) of Cremini mushrooms            
2 tbsp
(30 mL) of Spinach Pesto (or whatever you have on hand and need to use)            
2 tbsp (20 g) flaxseed meal          
Extra
Virgin olive oil

Preheat oven to 350°F (177°C). Clean and prep your creminis using a dry towel to remove any dirt, wiping from the crown of the mushroom with the grain down to the rim of the cap. Then remove the stems, reserve half of them for the filling and discard the other half.Lightly coat the inside of a medium-sized baking dish with olive oil and place your mushrooms in “cup” side up.Preheat a sauté pan to medium-high and drizzle in a little olive oil. Finely mince the reserved mushroom stems and add to the preheated pan along with the sausage. Cook and stir until the sausage is just about fully cooked–about 5 to 7 minutes.When this is nearly done, add the pesto and flaxseed meal and cook for just a few minutes more. Keep this moving! We don’t want to overcook the pesto… it’s temperamental.Remove from heat and fill each little mushroom cup with as much filling as you can manage.Cover and bake for 25 minutes in the preheated oven, then remove the foil and continue baking for five more minutes. Remove from the oven and enjoy!

BUTTON

Cream of Mushroom Soup

4 Tbsp olive oil
4 Tbsp butter
2 pounds button mushrooms, (roughly chopped)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock 
1/2 (120 ml) cup heavy cream
1/2 teaspoon freshly ground black pepper (more or less to taste)

1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2. Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

3. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)4 Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Mushroom Bruschetta

1-1 1/2 lb of mushrooms (I used creminis and white button)
2 garlic cloves, separated
Salt and pepper to taste
1/4 teaspoon of crushed red pepper
1 French baguette
A handful of basil leaves
Parmesan cheese, for sprinkling

1.Start by taking the stems out of the mushrooms and cleaning them. I ran them under light water and wiped off any dirt with a damp paper towel.

2.After they’re clean and pretty, dice them up.  In a skillet, heat a few tablespoons of olive oil over medium heat.  Mince up a clove of garlic and add it to the olive, being sure it doesn’t burn.  Then throw in your diced mushrooms, stirring them and making sure they’re all coated in olive oil.

3.Grab your French baguette and slice it up! Put in an oven (you would’ve needed to pre-heat the oven at 400F) or in a conventional oven for a 2-3 minutes, or until golden brown. Remove them and drizzle with olive oil.  Rub the other garlic clove over its surface.

4.When the mushrooms are done cooking, season with salt, pepper and add the 1/4 teaspoon of crushed red pepper.

5.Scoop a tablespoon of the mushrooms over each piece of bread.  Top with pieces of basil and grated Parmesan cheese.

Bacon Parmesan Stuffed Mushrooms

12 ounces button mushrooms (about 15-20 mushrooms) 1- 8 ounce package cream cheese, softened and cut into cubes 

1/4 cup finely grated parmesan cheese, plus some for garnish  4 strips bacon, cooked and crumbled
1/4 teaspoon red pepper flake
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1-2 garlic cloves, minced
A squeeze of lemon juice
1 tablespoon olive oil

1. Pre-heat your oven to 350 degrees. Remove stems from mushrooms and set aside. You’ll need these in a minute. Use a damp cloth to wash the mushrooms. Use cooking spray to coat a mini muffin tin. Arrange the mushrooms in the mini muffin tin. Cut any hard parts off the mushroom stems and discard. Chop up the remaining mushroom stems so that they’re pretty fine. Heat 1 tablespoon oliveoil in a large non-stick skillet. Sauté chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low.

2. Stir in cream cheese, 1/4 cup parmesan cheese, crumbled bacon, red pepper flake, black pepper, onion powder, dried parsley, and a squeeze of lemon juice. Mix well. When all of the ingredients are combined, the mixture should be thick. Spoon about 1/2 tablespoon of mixture into each mushroom cap.

3. You may end up with filling leftover if your mushrooms are on the smaller side. Sprinkle of bit of finely grated parmesan cheese on top of each mushroom. Bake in the oven for about 20 minutes. If you’d like the tops to brown nicely, turn on the broiler and cook for a few minutes longer, until the tops are golden brown. Watch the mushrooms carefully so that they don’t burn. Let the mushrooms cool for a couple of minutes before serving.

PORTABELLA

Crispy Portobello Mushroom Fries

2 medium portobello mushrooms, gills removed and sliced 1/4 inchthick     
1/2 cup flour   
2 eggs, lightly beaten     
3/4 cup panko breadcrumbs    
1/4 cup parmigiano reggiano (parmesan), grated 
1/2 teaspoon thyme
Salt and pepper to taste

1.Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, thyme salt and pepper.

2.Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 8-12 minutes.

Barbecue Portobello Quesadillas

1/2 cup prepared barbecue sauce          
1 tablespoon tomato paste          
1 tablespoon cider vinegar        
1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper          
1 tablespoon plus 2 teaspoons canola oil, divided       
1 pound portobello mushroom caps, (about 5 medium), gills
removed, diced         
1 medium onion, finely diced          
4 8- to 10-inch whole-wheat tortillas           
3/4 cup shredded Monterey Jack cheese

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium
heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3. Place tortillas on a work surface. Spread 3 tablespoons cheese
on half of each tortilla and top with one-fourth (about 1/2 cup) of the
filling. Fold tortillas in half, pressing gently to flatten.

4. Heat 1 teaspoon oil in the pan over medium heat. Add 2
quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes
total. Transfer to a cutting board and tent with foil to keep warm. Repeat with
the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Spinach & Artichoke Stuffed Mushrooms

4 big portabella mushrooms, stems and gills removed     1 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped          
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature  
2 Tbsp sour cream        
1/4 cup shredded mozzarella      
3 cloves garlic, chopped            
salt and pepper to taste         
1/2 cup panko bread crumbs (or crushed crackers)          
1/4cup grated parmigiano reggiano (parmesan)

1. Line a baking sheet with foil & pre-heat oven to 450F. Clean the mushrooms and bake until softened, about 10 minutes.

2. While the mushrooms are pre-cooking, mix the spinach, artichokes, cream cheese, sour cream, mozzarella, garlic, salt and pepper, along with about ¼ cup of the crushed crackers or bread crumbs.

3. Divide the filling between the mushrooms and sprinkle on the bread crumbs and top with the rest of the mozzarella and parmesan cheeses. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.

SHIITAKE

Grilled Shiitake Mushrooms

Fennel Frond Pesto
Makes about 1 cup

2 cups fennel fronds, plus 1 tsp
3/4 cup chopped fennel stalk
3 tbsp raw almonds, whole
1 garlic clove
1 lemon, juice
2 tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
1/4 cup water

For the mushrooms:
3.5 oz Shiitake mushrooms
Non-stick cooking spray
Salt
Pepper

1. Place fennel fronds and chopped stalk, almonds, garlic, lemon juice, olive oil, salt and pepper in a food processor (or blender) and puree until well combined. If the mixture is too thick, add up to [1/4] cup of water. You could also add more olive oil, but to keep it light, stick with water. When the pesto reaches a thick and even consistency, transfer to a small serving dish.

2. Start by preheating a grill pan to high. Remove stems from the mushrooms, then season them with salt and pepper. Once the grill is hot, spray it with the non-stick cooking spray and arrange the mushrooms around the grill, cap side down. Cook for about 5 minutes, then flip and continue cooking for another couple minutes. To plate, arrange mushrooms on a dish and top with about a couple tablespoons of the pesto. Garnish the plate with a teaspoon of fresh chopped fennel fronds and a drizzling of olive oil.

Roasted Mushrooms and Shallots with Fresh Herbs

2 1/2 tablespoons Asian sesame oil      
4 garlic cloves, minced
3 tablespoons minced fresh ginger          
1 1/2 tablespoons low-sodium soy sauce         
1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large caps quartered                  
10 small shallots, peeled           
1/3 cup chopped mint            
1/3 cup chopped parsley          
1 tablespoon chopped dill          
1 tablespoon roasted black sesame seeds
Salt

1.  Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

2. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

3. Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.

Easy Cauliflower Fried Rice

1 large cauliflower head        
4-6 slices of bacon        
1 tablespoons olive oil          
1 tablespoon butter           
1 medium onion, diced            
3 garlic cloves, finely chopped         
1/2 lb (200g) raw prawns (shrimp), shelled and deveined  1/2 lb(200g) shiitake mushrooms, sliced        
2 tablespoons soy sauce         
3 spring onions, finely sliced

1. Separate the cauliflower head into small florets and place them in a food processor. Pulse until the mixture looks like rice. Do this in 2-3 rounds and don't fill more than half of the bowl at once with florets.

2. In a large, heavy bottomed saucepan, fry bacon slices until crisp and set them aside, on paper towel.

3. Add 1 tablespoon olive oil to the pan, mixing with what has left from the bacon, add onion and garlic and cook for 2 minutes. Stir in mushrooms and any other vegetables you wish to add, cook for 5 minutes. Add cauliflower rice to the pan and cook for another 2-3 minutes. Add soy sauce and chopped spring onions to the pan and turn off the heat. Mix well.

4. In a separate pan, heat 1 tablespoon butter, add minced garlic and sauté for 1 minute. Add raw prawns (shrimp) and cook them for 2 minutes on each side. Remove and set aside.

5. Serve fried cauliflower rice with crispy prawns on top and some chopped bacon. Add some more soy sauce and a splash of Sriracha, if you like your fried rice a bit spicy.

CREMINI

Spicy Sausage & Fresh Herb-Stuffed Mushrooms

1 pound small Crimini mushrooms, cleaned and ends trimmed (about 30mushrooms)
1 tablespoons cold pressed, extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold
pressed, extra virgin olive oil
1 cup minced yellow onion
4 cloves garlic, peeled, and minced or pressed
½ pound loose Italian sausage
2 tablespoons apple cider vinegar
Grated zest of 1 lemon
½ serrano chile, minced 
¼ cup minced green onion
2 tablespoons minced parsley
1 tablespoon minced fresh herbs (combination of sage, thyme and
rosemary)
1 ounce finely grated Parmesan
1 cup panko bread crumbs
¼ cup chicken stock (and more as needed)
2 tablespoons cream
Fine sea salt, to taste
Freshly ground black pepper, to taste

1. Remove and chop the stems of the mushrooms. Reserve.

2. In a mixing bowl, toss the stemmed mushrooms with 1 tablespoon olive oil and lemon juice. Let macerate while preparing the stuffing.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil and sauté the onion and garlic until tender but not browned, about 15minutes.

4. Add the sausage and continue sautéing while breaking up the sausage into small bits with the back of a wooden spoon.

5. When the sausage is well browned and cooked through, add the chopped mushrooms and sauté for an additional 2 minutes.

6.Deglaze the pan with vinegar. Increase the heat if necessary to evaporate almost all of the vinegar.

7. In a large mixing bowl, combine the sausage mixture, lemon zest, Serrano chile, green onion, parsley, fresh herbs, and Parmesan, and mix well.

8.Taste for seasoning and add salt and pepper to taste. Mixture
should taste a bit over seasoned to compensate for the mildness of the mushrooms.

9. Let cool somewhat and then add the bread crumbs, stock, and cream. Fluff with a large fork to evenly distribute the liquid. Test the mixture to determine if it will hold together (just barely) when squeezed between your fingers. If it is too dry, add a little more stock, 1 teaspoon at a time, until the mixture is malleable. Don’t add too much liquid, however, or the stuffing will be soggy after broiling.

10. Arrange the mushroom caps on an edged baking sheet. Grind salt and pepper over the tops and into the indents.

11. Using a small release-style scoop or spoon, fashion balls of stuffing, and press them firmly into the mushroom cap indents.

12. Cover the mushrooms with plastic wrap, and frig until ready to serve.

13. To serve, remove the plastic wrap and broil for about 15 minutes, until hot through and blistered on top.

14. Arrange on a serving platter and serve immediately with plenty of cocktail napkins.

Sautéed Mushrooms with Garlic & Parsley

1 pound fresh button or cremini mushrooms, cut into thick slices
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme
Salt

1. To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2. Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3. Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Classic Stuffed Cremini Mushrooms

1/2 lb (227 g) pork sausage  
1 lb (454g) of Cremini mushrooms            
2 tbsp(30 mL) of Spinach Pesto (or whatever you have on hand and need to use)            
2 tbsp (20 g) flaxseed meal          
Extra
Virgin olive oil

1.Preheat oven to 350°F (177°C). Clean and prep your creminis using a dry towel to remove any dirt, wiping from the crown of the mushroom with the grain down to the rim of the cap. Then remove the stems, reserve half of them for the filling and discard the other half.Lightly coat the inside of a medium-sized baking dish with olive oil and place your mushrooms in “cup” side up.

2.Preheat a sauté pan to medium-high and drizzle in a little olive oil. Finely mince the reserved mushroom stems and add to the preheated pan along with the sausage. Cook and stir until the sausage is just about fully cooked–about 5 to 7 minutes.When this is nearly done, add the pesto and flaxseed meal and cook for just a few minutes more.

3.Remove from heat and fill each little mushroom cup with as much filling as you can manage.Cover and bake for 25 minutes in the preheated oven, then remove the foil and continue baking for five more minutes. Remove from the oven and enjoy!

For all mushrooms (except morels), use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Because they absorb water like little sponges, mushrooms won't brown nicely when cooked if they are full of water.

For morels, cut a thin slice off the bottom of each stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a short soak in lightly salted water brings out any remaining insects and dirt. If soaking, change the water as needed until the dirt and debris are removed. Rinse the morels well, pat dry, and use in place of other mushrooms in recipes.

After cleaning the mushrooms, on a cutting surface trim thin slices from the ends of the stems.Use a sharp knife, preferably not serrated, to cut the mushrooms into halves or quarters or to slice or chop as needed.

For white mushrooms and cremini mushrooms, choose fairly large mushrooms. Clean as directed above. Gently twist off or cut off the stem of each mushroom. You can reserve the stems to use in the filling, if desired. Use a teaspoon to fill each mushroom with desired filling.

For portobello mushrooms, clean as directed above. Gently twist off or cut off the stem of each mushroom. You can reserve the stems to use in the filling, if desired. Holding a mushroom in one hand, as shown here, use a spoon to gently scrape out all of the gills from the underside of the portobello mushroom cap and discard. Repeat with remaining mushrooms. Now they are ready to stuff.