Mushrooms for Meat!

[IfasehunReincarnated]

Portabella Mushroom Burgers
Ingredients :
1 cup chopped portabella mushrooms
24 crushed saltine crackers or 3/4 cup cooked rice
1 small onion chopped
salt and pepper to taste
soy sauce or Braggs Liquid Aminos to taste
egg substitute to equal one large egg
Directions:

Chop up the mushroom or put in food processor using the chopping blade until finely chopped.

In a bowl: Combine the chopped mushroom, the crushed vegan crackers or cooked rice, the chopped onion, egg substitute and salt and pepper to taste. Mix till combined.

Heat about 1/4 inch of corn oil in a pan. Form the mushroom mixture into patties. Place in pan. Fry till lightly golden. Turn and fry other side the same.

Serve on a bun with all your favorite trimmings or top with gravy and serve with mashed potatoes and your favorite vegetable.

Serves: 4-6

Preparation time: 30 min

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Wild Rice Mushroom Soup
Ingredients:
1/2 cup wild rice
3 cups water
1 carrot thickly sliced
6 mushroom caps sliced
1/2 small onion chopped
1/2 cup chopped cabbage or
olive oil
salt
Directions:

Bring water to boil, add rice, and simmer for 15 minutes. Meanwhile, brown mushrooms in olive oil. Add carrots, onions, and mushrooms to rice and simmer another 10 minutes. Add cabbage or celery and simmer at least 5 minutes more. Salt to taste. This recipe makes its own light broth, but if you want a heartier soup, you may substitute veg. broth for the water.

Serves: 2

Preparation time: 30 min

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Mushroom Vareniki with Roasted Tomato and Red Pepper Sauce


For the Filling
Ingredients :
1 medium onion
6 cloves garlic
2 cups of mushrooms (I used a mixture of shiitake, dried porcini, and button mushrooms)
2 teaspoon fresh thyme
1 medium potato (~ 6 oz)
Directions:

For the Sauce
Ingredients :
1 large red bell pepper
10 roma tomatoes
1 cup canned tomatoes with juice
Directions:

For the Dough
Ingredients :
2 cup flour (I use a 1:4 mix of ww and white)
1/2 cup NF milk or vegan soymilk
1 eggs worth of your substitute of choice
1 teaspoon salt
Directions:

To make the dough: place the ingredients in a food processor. Process until it forms a ball. Knead by hand for ~ 5 min. then wrap it in plastic and let the dough rest for 30 min.

To make the sauce: Give the red bell and the fresh toms a quick spray with some food release spray (like PAM). place under a broiler and cook, turning occasionally until they begin to char (10-15 min). Place the veggies alon with the canned toms into your food processor or food mill and puree. Force the puree through a sieve to smooth it out a bit. Add salt and pepper to taste along with some chili paste. Put the sauce in a pan and keep it warm - the vareniki will finish cooking in it.

To make the filling: Finely chop the garlic and onion - begin to saute in a little veg stock. Chop the mushrooms very fine and add to the onion mix. Cook this over medium heat until the mushrooms just begin to brown. Take off the heat. While the shrooms are cooking peel and slice the potato and zap it in the microwave for a few minutes until it's cooked enough to mash. Mash the potato in with the mushroom mix. Season to taste. Oh yeah - add the thyme a couple of minutes after you add the mushrooms.

To assemble: Divide the dough into thirds. Roll the dough to ~ 1/8" thic and cut into 3 1/2" inch circles. Place ~ 1tsp of the filling in the center of each circle. Fold the dough over to form a half-moon shape and seal it shut with your fingers. Place them on a lightly floured towel while you finish making the others.

To cook: bring a pot of water to a boil. Add 8 or 9 vareniki to the water. Wait for them to float to the top, then wait ~ 1 minute longer before removing, place into a bowl to keep warm. Cook the remaining vareniki the same way. When all are done cooking dump them into the sauce and cook over low heat for 5-10 minutes.

This will serve 3-4 people depending on what else you have with it.

PS: add 1 sliced onion to the other veg for roasting.

[SoularFlarez]

ima hav to try sum of these...tryin get tha family eaten betta

[Nandii]

Those mushroom dishes are awesome!!!!! Can't wait to try them all ...
Asante' Sana!

Peace!

[Rebel Queen]

i dont really eat mushrooms but i thought this may interest some of you...

Adventures in the Global Kitchen:
Exquisite Mushrooms
Tuesday, April 12
7:00 p.m.
Linder Theater, first floor
Code: EL041205
$15 ($13.50 Members, students, senior citizens)
Gary Lincoff, author of The Audubon Society Field Guide to North American Mushrooms, and Amy Farges, chef and author of The Mushroom Lover's Cookbook and Primer, will transform the way you view the not-always-lowly fungus. The evening includes a tasting of gourmet fungal foodstuffs and a book signing.

American Museum of Natural History | Central Park West at 79th Street | 212-769-5200
Exquisite Mushrooms begins with a discussion between author Gary Lincoff and chef Amy Farges. Attendees will learn about the lore and history of mushrooms as food and medicine across the globe. The audience will also have the opportunity to taste delicious samples of food prepared from Farges's cookboook including black-truffle butter canapés.

http://www.amnh.org/programs/lectures/?src=p_h#kitchen