1. Creamy Garlic Mushroom Pasta
Ingredients:
200 grams of your preferred pasta
300 grams of mushrooms, sliced or whole(small)
4 garlic cloves, minced
1 cup of cream
1 cup of parmesan cheese, grated
Salt and pepper to taste
Olive oil
Procedure:
1. Cook your pasta according to the package instructions.
2. While pasta is cooking, heat olive oil in a large pan and sauté garlic until fragrant.
3. Add sliced mushrooms and cook until they're browned and softened.
4. Pour in the cream, stirring well to combine. Allow the sauce to simmer for a few minutes.
5. Stir in the grated parmesan cheese until it melts into the sauce. Season with salt and pepper. 6. Drain your pasta and add it to the pan, tossing it well in the creamy mushroom sauce.
7. Serve hot, garnished with extra parmesan and parsley if desired.
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2. Mushroom and Spinach Risotto
Ingredients:
1 cup Arborio rice
4 cups vegetable broth
1 onion, chopped
2 cups fresh spinach
2 cups mushrooms, sliced
1/2 cup white wine
2 tablespoons butter
1/2 cup parmesan cheese, grated
Salt and pepper to taste
Procedure:
1. Heat the butter in a large pan, add the onion, and cook until translucent.
2. Add the sliced mushrooms and cook until they release their juices.
3. Stir in the Arborio rice until it's coated in the butter, then pour in the wine. Allow it to simmer until the wine is mostly absorbed.
4. Gradually add the vegetable broth one cup at a time, stirring continuously, and only adding the next cup when the previous one has been absorbed.
5. When the rice is tender and creamy, stir in the spinach and cook until wilted.
6. Remove from heat and stir in the grated parmesan. Season with salt and pepper.
7. Serve hot, garnishing with additional parmesan cheese if desired.
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3. Stuffed Portobello Mushrooms
3. Stuffed Portobello Mushrooms
Ingredients:
4 large Portobello mushrooms, stems removed
1 cup mozzarella cheese, grated
1 cup cherry tomatoes, halved
2 cloves garlic, minced Fresh basil leaves, torn Olive oil Balsamic glaze Salt and pepper to taste
Procedure:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the Portobello mushrooms cap-side down on the baking sheet.
3. Drizzle with olive oil, then sprinkle the minced garlic evenly into each mushroom cap.
4. Divide the cherry tomatoes between the mushrooms, followed by the grated mozzarella.
5. Season with salt and pepper, and bake for about 15 minutes, or until the cheese is melted and bubbly.
6. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
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