Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Rice Paper Dumplings

Yield: 8-10 dumplings

ground pork
3 oz shiitake mushrooms, diced
ginger, grated
garlic, grated
green onion, thinly sliced
8 oz coleslaw mix
1 tbsp tamarai
2 tsp sesame oil
rice paper rounds

1. Preheat a large pan over medium heat.
2. Add one tablespoon of oil.
3. Add pork and saute until cooked through. Remove from heat.
4. Add shiitake mushrooms and saute until they release some moisutre.
5. Add ginger, garlic, green onion, coleslaw mix, tamari, and sesame oil. Saute for a few more minutes, and add pork back to the pan.
6. Set aside to cool to room temperature before wrapping.
7. Dip each rice paper sheet in water for 5-10 seconds. Place on a lightly moistened towel.
8. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape.
9. Store under a damp cloth or paper towel until ready to cook.
10. Heat a skillet over medium heat. Add oil. Pan-fry the dumplings for 3 minutes per side, until golden brown and crispy.
11. Serve with dumpling dipping sauce.

https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.

3. Add the apple, and cook for another 3 minutes, stirring occasionally.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

https://autoimmunewellness.com/apple-sage-pork-breakfast-skillet/

Turkey Meatloaf

Yield: 1 loaf

1 tbsp olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, finely chopped

salt and pepper

1 tbsp Worcestershire sauce

6 tbsp tomato sauce, divided

1 cup bread crumbs

1/4 cup milk

2 eggs, lightly beaten

1 1/4 lb ground turkey

1. Preheat oven to 400F. Line a loaf pan with parchment paper.

2. In a large skillet over medium-low heat, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the garlic and cook another 1 minute.

4. Stir in the mushrooms, and season with salt and pepper. Cook until the mushrooms give off their liquid and it boils away, about 10 minutes.

5. Transfer the onions and mushrooms to a large bowl. Add the Worcestershire sauce and half of the tomato sauce. Stir to combine, then set aside to cool for 5 minutes.

6. In a small bowl, combine the breadcrumbs and milk.

7. Stir the breadcrumb mixture and the eggs into the mushrooms and onions.

8. Using a fork or your hands, gently mix in the turkey. The mixture will be very wet.

9. Place mixture into prepared loaf pan and spread evenly. Top with the remaining tomato sauce.

10. Bake the meatloaf for about 50 minutes or until cooked through. Let stand at least 10 minutes before slicing.

https://www.inspiredtaste.net/21535/unbelievably-moist-turkey-meatloaf-recipe/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/

Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

https://autoimmunewellness.com/sweet-potato-wild-salmon-hash/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Chorizo Stuffed Mushrooms

Yield: 24

24 button mushrooms, stems removed and reserved for filling

1 tbsp olive oil

1/2 onion, finely diced

1/2 red bell pepper, finely diced

3 cloves garlic, finely minced

2 cups spinach (or greens of choice), chopped

1/4 cup parsley, chopped

1 lb chorizo

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.

3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.

4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.

5. Add garlic and cook an additional 30 seconds.

6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.

7. Allow filling to cool slightly before adding chorizo. Stir to combine well.

8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.

9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.

10. Arrange on serving tray and garnish with additional chopped parsley if desired.

http://therealfoodrds.com/chorizo-stuffed-mushrooms/

Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/

Mushroom and Arugula Quiche

Yield: 9" round or 6 servings

Crust:

2 cups almond flour

2 cloves garlic, minced

1 tbsp fresh thyme, minced

1/2 tsp salt

1/4 tsp black pepper

1/3 cup olive oil

1 tbsp water

Filling:

1 tbsp olive oil

1 cup crimini mushrooms, sliced

2 cups arugula, roughly chopped

6 large eggs

1/3 cup almond milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 375F. Line a 9″ pie pan with parchment paper.

2. In a mixing bowl, stir together the almond flour, garlic, thyme, salt ,and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

3. Press the dough into prepared pan until evenly dispersed across the bottom and at least 1-inch up the sides.

4. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.

5. In a large skillet over medium heat, warm olive oil. Cook the mushrooms, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.

6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the goat cheese (if using) and the slightly cooled mushroom and arugula mixture.

7. Once the crust is done baking, pour in the egg mixture. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for at least 5 to 10 minutes before slicing with a sharp knife. Serve immediately.

https://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed

1 tbsp olive oil

1 shallot, fine dice

2 cups mixed mushrooms, sliced

salt and pepper, to taste

1-2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

2 tbsp white wine (or white wine vinegar or lemon juice)

1 tbsp tamari

1 cup vegetable stock

1 cup coconut milk

3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.

2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.

3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.

4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.

5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.

6. Add the cooked lentils to the pot and stir.

7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.

8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

9. Serve hot with toasts or other accompaniments of your choosing.

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Creamy Balsamic and Mushroom Pasta

Yield: 4 servings

2 cups shell pasta

2 tbsp butter (or olive oil)

1 large shallot, finely diced

2 cloves garlic, finely minced

1 cup button mushrooms, washed and sliced

1/2 cup balsamic vinegar

1 cup almond milk

2 tbsp oregano

2 tbsp flour (or 1 tbsp arrowroot powder)

salt and pepper, to taste

1. Boil a large pot of water and cook the pasta. Set aside.

2. In a large saucepan, heat the butter over medium heat. Add the shallots and sauté for 2 to 3 minutes, stirring frequently.

3. Add the garlic and mushrooms. Continue to cook over medium-low heat for 5 minutes.

4. Add the flour. Stir to coat all the mushrooms.

5. Add the balsamic vinegar and almond milk. Reduce heat to low heat, mix well, and let simmer.

6. When the sauce begin to thicken slightly, add the oregano, salt, and pepper.

7. Add the cooked pasta and toss to coat in the sauce.

https://www.fitasticveganlife.com/single-post/2016/05/04/Creamy-Vegan-Delight-Balsamic-Cream-and-Mushroom-Pasta

Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil

1/2 pound ground pork

1 tbsp garlic, minced

1 tbsp ginger, minced

4 cups chicken stock

1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered

1/3 cup bamboo shoots, drained

1/2 pound soft tofu, cut into 1/2-inch dice

1/3 cup rice vinegar

3 tbsp tamari

1 tbsp sesame oil

1 tbsp sriracha

2 large eggs, beaten

salt and pepper

1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.

2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.

3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.

4. Garnish with green onion and serve hot.


https://smittenkitchen.com/2016/02/hot-and-sour-soup/