• 1/2 cup onion
• 4 tbsp dairy butter
• 1 cup cream
• 1/2 kg champignons
• salt, pepper, and red pepper to taste

Fry onion in butter. Add mushrooms, salt, and pepper. Keep frying at a middle heat till all water is vanished. Then add red pepper and cream. Mix it all well, and make it almost boil (just almost!).

Place the pan with what you get in a hot oven for several minutes.

Serve hot. Decorate as you like it.

Ingredients:

• 10 large peppers
• 1/2 kg champignons
• 1/2 cup rice
• 2 onions
• 1 carrot
• salt, sugar, pepper to taste
• vegetable oil
• 1/2 cup cream
• 2 cups vegetable stock

Boil mushrooms in salted water for 5 minutes. Pour them off, and blend with 1 onion.

Boil rice to half-ready condition. Fry the mushrooms and mix with rice. Add salt and pepper to taste. Place pepper into a boiling water for 2-3 minutes. After that stuff the peppers with the filling properly.

Slice the second onion and the carrot, and fry them on vegetable oil. Take a pan. Pour into it the following: 2 cups vegetable stock, fried onion with carrot, cream, salt and pepper, and some sugar. Make it boil.

Then place peppers in it, and simmer for about 20 minutes.

Serve hot or cold.

• 450 g different mushrooms
• 2 tbsp olive oil
• 1 onion, sliced
• 300 ml soy milk
• 850 ml hot vegetable stock
• 8 pieces of bread crisps
• 2 garlic cloves
• 50 g vegetable butter
• 75 g Swiss cheese, grated
• salt and pepper to taste

Heat the olive oil and fry the onion for 34- minutes till it’s golden brown. Slice mushrooms into small pieces. Add them to onion and stir all the time. Add milk and make it all boil; cover and simmer for 5 minutes. Then slowly add hot vegetable stock. Add salt and pepper to taste.

Grill the bread. Spread pieces with butter which is already mixed with garlic. Place two pieces into each of four plates; pour the soup on top of them, and sprinkle with grated cheese.

Serve immediately.

Makes 4 servings.

This red, white, and green salad will help spread Christmas cheer.

Ingredients:

• 1 medium bunch arugula (rocket) OR medium head Romaine lettuce
• 1 med head radiccio OR red leaf lettuce
• 2 heads Belgian endive
• 1 green bell pepper, seeded and sliced OR ½ cucumber, sliced
• 1½ c cherry tomatoes OR 2 medium tomatoes, cut into wedges
• 1½ c white mushrooms, sliced OR ½ c white onion, sliced into rings
• Vinaigrette dressing

Wash the lettuces, pat dry, trim, and tear into bite-size pieces. Toss them together in the large salad bowl, then top them with the vegetables.

Serve with vinaigrette on the side, or you can toss the salad with a few T of vinaigrette and serve immediately.

Notes The ingredients listed here are just for ideas; you can use just about any red, white, and green lettuces and vegetables to find the combination you like. Other options include scallions, radishes, broccoli, cauliflower… the garden is the limit!

Makes 10-12 servings. Preparation time 15 minutes.

Via

• 1 tablespoon olive oil
• 1 small finely chopped onion
• 6 cups finely chopped mushrooms
• 1 ¼ cups vegetable stock
• 1 ¼ cups milk
• 1 ½ tablespoons chopped tarragon
• Salt and black pepper to taste
• 1 tablespoon sherry

Heat oil in pot and cook onions gently until they are translucent. Add mushrooms and cook for three minutes, stirring frequently. Add vegetable stock and milk.

Bring to a boil, cover and simmer for 18 to 20 minutes. Stir in tarragon and season to taste. Allow soup to cool and puree in food processor until smooth. If your food processor is not large enough to hold all of the soup at once, puree the soup in batches. Once pureed, reheat gently. Add sherry just before serving. Use sprigs of tarragon as garnish.

Via

• 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 cayenne pepper (optional)
• 1 lb. pasta (tagliatelle)
• salt and freshly ground pepper to taste
• 7 ounces soy cheese, grated
• 1 lb. seedless grapes

Peel the parsnips and slice them diagonally about 1/2 inch thick. Bring a large pot of lightly salted water to boil, for the pasta.

Once it begins to boil, add the parsnips to the water cook for 5-8 minutes or until the parsnips are al dente add the pasta and cook until the pasta and parsnips are al dente. We were using fresh homemade pasta, so it was ready in a couple of minutes.

Meanwhile, heat the olive oil in a pan, add the chopped onions and saute until the begin to become glassy. Add the mushrooms and saute until they soften.

Season to taste with salt and pepper and optionally a light pinch of nutmeg and or cayenne pepper.
Drain the pasta and parsnips. Add the mushrooms mix well

Place in a deep bowl or serving dish and grate the soy cheese over the top. Heat 1 tablespoon of soy margarine in a small frying pan. Add the grapes and saute until they begin to burst open.

Sprinkle the grapes over the top of the pasta. Optionally garnish with a few twigs of thyme or rosemary.

Via

• 250 g (8 oz) Chestnut Mushrooms, chopped
• 250 ml (1 cup) semi skimmed milk
• 25 g (1 oz) butter
• 25 g (1 oz) plain flour
• 1 clove of garlic, chopped
• 500 ml (2 cups) vegetable stock

Put the chopped mushrooms, garlic and stock in a good sized pan and bring gently to the boil. Cover and simmer for 15 minutes. When the mushrooms are tender add the flour and the butter and stir in well until the butter has melted. Pour in the milk and bring the soup back to the boil, stirring all the time. Gently boil for 3 minutes and remove from the heat and blitz with a food processor. Serve immediately.

Other types of mushrooms could be used instead of recommended, just make sure they are fresh.

Makes 2 servings.

Via

• 2 big bunches collard greens
• 2 tablespoons vegetable oil
• 12 fresh shiitake mushroom caps, thinly sliced
• 1/2 onion, thinly sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• 2 teaspoons soy sauce
• salt to taste

Strip the collard greens from the stems, wash thoroughly in three changes of water, and slice into 1″ ribbons.

Heat a dutch oven or soup pot over a medium flame. Add the oil, shiitake, and onions and cook, stirring occasionally for 5 minutes until they have some color. Add the collard greens, chili flakes, soy sauce and 1/2 cup water, reduce the heat to low, and cover. You may have to add the collards a bit at a time if the lid won’t fit on.

Cook for, oh, at least 45 minutes, until completely tender, checking occasionally to see if they need a little more water.

When the greens are fully cooked, remove the lid and cook off the water. Taste and adjust the seasonings; they will probably want more salt or soy sauce, and maybe more of the smoked paprika.

Makes 4 servings.

Via

• 2 large fresh portobello mushrooms (about 4 ounces each)
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1/8 teaspoon ground black pepper
• 1/2 cup fat-free mayonnaise dressing or salad dressing
• 8 cups torn romaine lettuce
• 1/2 cup fat-free croutons
• 1 to 2 tablespoons shaved Parmesan cheese

Wipe mushrooms clean with a damp cloth. Remove stems and gills from mushrooms. Brush mushrooms lightly with olive oil. For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn and grill 5 to 7 minutes more or until tender.

Meanwhile, in a small bowl, combine lemon juice, red wine vinegar, Dijon-style mustard, Worcestershire sauce, garlic, and pepper. Whisk in mayonnaise.

Slice grilled mushrooms. Toss lettuce with dressing in a very large bowl. Divide among serving plates. Top each with sliced mushrooms, croutons, and cheese.

Via

• 1 1/2 pounds (685 g) cremini mushrooms
• 1/2 cup (30 g) fresh parsley
• 2 tablespoons (30 ml) olive oil, divided
• 2 large-size yellow onions, finely chopped
• 3 large-size garlic cloves, minced
• 1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal
• 3 tablespoons (45 g) tahini
• 2 tablespoons (30 g) hoisin sauce
• 3/4 cup (85 g) toasted pecans or walnuts, chopped
• 3 tablespoons (45 ml) tamari soy sauce
• 1 teaspoon (2 g) dried oregano
• 1/2 teaspoon dried sage
• salt and ground pepper, to taste

In a food processor, mince mushrooms and parsley. Remove and set aside.

In a saute pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.

Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.

Create patties using your hands. In a saute pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

Via