Mushrooms & Feta Cheese Egg White Frittata
makes 4 servings
- 6-8 egg whites
- 1 shallot finely chopped
- 2-3 cups mushrooms finely chopped
- 2 cloves garlic crushed
- 2 tbsp butter
- 1 tbsp finely chopped chives
- Feta cheese – about 4 tbsp
- Salt and pepper
Continue reading Mushrooms & Feta Cheese Egg White Frittata
With loads of naturally colored hardboiled Easter eggs in my refrigerator I needed to get creative with an egg recipe. As its spring and big fat leeks are in abundance at the Farmer’s Market I decided to make a leek and mushroom egg curry. The mushrooms that work well in this curry are white button mushroom rather than the brown cremini mushrooms, main reason being that the mild white mushrooms compliment the leeks really well. Continue reading Leek and Mushroom Egg Curry
One of my most requested appetizer recipes over the years has been a mushroom and artichoke baguette. Every time I have served my mushroom and artichoke baguettes I have received so many requests for the recipe that over the years I have typed and re-typed the recipe and emailed it to many. I made this appetizer more times than I can count for parties that I finally got tiered and stopped making them completely.
Then recently over the summer break the kids asked me how come I haven’t made my mushroom and artichoke appetizer in a long time? They were craving some 😋. So I dug up my emails from years gone with the recipe and made the mushroom baguettes again when I had my uncle visiting from India. His newly married nephew and wife came to see him from Salt Lake City and making a yummy appetizer for a large gathering seemed just perfect. These mushroom artichoke baguettes tasted just as delectable as the first time I made them over fifteen years ago. Continue reading Mushroom and Artichoke Baguette
This recipe is for a delicious savory bread pudding with some yummy leeks, mushrooms, and farm bread all soaked in a whole milk, egg and cheese mixture, and then baked into a spongy decadent dish.
Continue reading Savory Bread Pudding with Wild Mushrooms, Leeks & Kale
I’m really liking shishito peppers a lot lately. They are so different from bell peppers and chili peppers – almost like a combination pepper that has a wonderful chili like aroma while being mild and not too spicy. I’ve been using them a lot in omelettes, savory bread puddings, in tacos, and in rice dishes too. A little blistered with salt and pepper these peppers add wonderful taste and aroma to any dish.
I made soft tacos with shishito pepper, mushrooms, potatoes, and onions. If shishito peppers are not in season in your area or are not available, you can substitute any bell pepper in this recipe. What gives these tacos their unique flavor in addition to the shishito peppers is homemade coriander pickled onions and spicy bread and butter pickles. I posted a recipe for pickled onions with coriander seeds and red chili, and those are the pickled onions I used. Continue reading Soft Tacos with Roasted Mushrooms, Potatoes & Peppers with Spicy Bread and Butter Pickles & Coriander Pickled Onions
I made this zucchini curry with mushrooms and paneer with a third of a giant zucchini I received from my friend Karen. This zucchini was huge and I had to come up with some creative ways to use this crudités.
My first dish was an Indian curry. I was having some friends over for dinner and a fresh zucchini curry with mushrooms and paneer seemed like a perfect dish to make for the occasion.
Continue reading Zucchini Curry with Mushrooms & Paneer
Sometimes when I think of vegetables I can picture them as dainty or dashing, pretty or handsome. Tomatoes for example are beautiful – when they are in the basket with other veggies, all eyes are on tomatoes. While dark eggplant, potatoes, onions, and mushrooms look handsome.
With handsome vegetables like mushrooms and caramelized onions what you have with this recipe is a vegetarian mushroom sandwich that will satisfy the taste buds of all genders.
Continue reading Mushroom Manwich
Mushroom Quiche on Whole Wheat Crust:
makes 2 quiche pies
- 2 whole-wheat frozen pie crusts
- 6 cups finely chopped mushrooms
- 10 cloves finely chopped garlic
- 1 bunch chives finely cut about 2 -3 tbsp
- 2 tsp dry herbs like thyme, rosemary, oregano
- 8 small sage leaves
- Salt and pepper
- 8 eggs
- 1 cup sour cream
- 2 cups milk
- 1 1/4 cup parmesan cheese
- 2 cups Swiss gruyere cheese shredded
- Olive oil
Continue reading Mushroom Quiche on Whole Wheat Crust
Cream of Mushroom Soup
- 1 large box of mushrooms finely chopped. About 8 cups.
- 6-8 cloves of garlic crushed
- 1 bunch of chives finely chopped
- 4 sage leaves
- 1 tsp fresh thyme
- Olive oil
- Salt & pepper
- 1 cup whole milk
- 1 tbsp all purpose flour
- 1 tbsp butter
- 1 carton vegetable broth, about 5 cups
Continue reading Cream of Mushroom Soup
The inspiration for this poblano pepper and mushroom soup came from a restaurant called Bloom in Toronto, Canada. Continue reading Poblano Pepper & Mushroom Soup