Shroom Mush

Ingredients:
1/3 cup almonds (whole or slivered)
2 cloves of garlic
1 tsp. cumin
1 tsp. coriander
2 large portabello mushrooms (or 2-3 cups of white mushrooms)
1 small zucchini
olive oil, for frying
salt, to taste
chili powder, to taste
juice of 1/4 of a lime

Directions:
If using whole almonds, roughly chop them. Toast the almonds in a dry frying pan until fragrant and golden (careful not to burn them). Remove them from the pan and set aside.
Roughly chop the mushrooms (about 3/4" cubes). Thinly slice the zucchini. Heat some oil in the frying pan and fry the mushrooms and zucchini with the garlic until the zucchini is transluscent and the mushrooms have released their juice (5-10 minutes).
Put the mushroom/zucchini mixture in a blender, along with the rest of the ingredients except almonds. Blend until smooth. Add water to get the desired consistency.
Stir in the almonds. Serve room temperature or chilled with veggies, crackers, or flatbread.
Makes about 2 cups of dip.

Notes: If you want a smooth dip you can blend the almonds with the rest of it. Personally, I like it a bit chunky. I also recommend using whole cumin and coriander seeds and toasting them (in a dry pan, after removing the almonds) and grinding them yourself. But pre-ground is fine

Sent in by Amy

“Cream” of Mushroom Soup

Creamy soup without the added fat of cream.

1 large onion, diced (about 1 cup)
2 tablespoons non-hydrogenated margarine
6 cups chopped mixed mushrooms*
2 or more cloves garlic, chopped fine
1 teaspoon salt
4 cups water
1 cup plain soy milk
2 vegan "beef" style bouillon cubes
½ cup instant mashed potato flakes
Pepper to taste

In a large saucepan saute onion and garlic in margarine until onion starts to caramelize. Add the chopped mushrooms, 1 cup of water, and salt. Cook until wilted and reduced. Remove 1 cup of drained mushroom mixture and set aside. To the mushroom mixture left in the pot add the remaining 3 cups water, soy milk and bouillon cubes. Bring to a simmer to dissolve the bouillon cubes and then remove from heat. Add the potato flakes and using an immersion blender, puree until very smooth. (If an immersion blender is not available use a regular blender.) Return pureed mixture to burner and add the reserved mushrooms and onions. Heat thoroughly. Makes 6-8 servings.

*I used white button, shiitake, and Portobelo.

Submitted by Isabella

Mushroom Pinwheel Hors d'oeuvres

Serve these little mouthfuls hot or cold.

Filling_:
3 cups chopped mushrooms
1/2 cup chopped onions
1 tablespoon non-hydrogenated margarine
1/2 teaspoon steak spice
Pinch of cayenne pepper, or to taste
Pinch of garlic powder, or to taste
1 teaspoon white flour
3 tablespoons water
1 teaspoon lemon juice
2 or 3 tablespoons finely chopped red pepper
Salt and pepper to taste

In small saucepan saute mushrooms and onions in margarine until onions start to caramelize. Add spice, cayenne pepper and garlic powder. Stir in the flour and mix well. Add the water and cook until thickened. Remove from heat and add the lemon juice and red pepper. Taste and adjust for salt and pepper. Set aside to cool while making the pastry.

_Pastry_:
1 cup unbleached white flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon baking powder
1/4 cup very cold non-hydrogenated margarine
1/4 cup cold water
2 tablespoons very cold non-hydrogenated margarine

In medium sized bowl mix flour with salt, garlic powder, baking powder. Rub in margarine until the mixture is crumbly. Mix in water and make a soft dough. Do not over mix. Gather dough in a ball and wrap in plastic and chill in refrigerator at least one hour. Remove dough from refrigerator and roll on floured surface into about a 9 x13-inch rectangle. Spread the dough with the 2 tablespoons margarine. Starting at short end fold one third of the dough towards the middle and then fold the other side of dough over that. You should now have a small rectangle of dough. Re-roll into the original 9x13-inch size. Spread cooled filling over the surface of the pastry and starting at long side roll up in a jelly roll fashion. Cut into slices and place on greased or parchment lined baking sheet. Bake in 375 F. degree oven for 12-15 minutes or until golden. Server hot or cold. Makes 12-15 pinwheels.

Submitted by Isabella

Mushroom Pizza Crazies w/ Pumpkin Sauce!

Dough:
2 ¼ cup Flour
¾ teaspoon Salt
1 tablespoon Sugar
2 tablespoon Olive Oil
1 teaspoon Yeast
¾ cup warm Water
1 clove Garlic - minced
Cornmeal

Sauce:
10 Dried Shitake Mushrooms – rehydrated and minced
1 tablespoon Italian Seasoning
3 tablespoon Nutritional Yeast
¾ cup Mashed Pumpkin
½ cup Veggie Stock
1 tablespoon Sugar
2 teaspoon Vinegar
2 cloves Garlic - minced

Toppings:
10 Oyster Mushrooms - sliced
20 Button Mushrooms - halved
1 can Straw Mushrooms - halved
1 large Onion - sliced
1 cup Pineapple - diced
3 cloves Garlic - minced
10 leaves Basil - julienned
1 ½ tablespoon Hot Pepper Flakes or 1 Habanero Pepper - minced

Dough:

Combine dry ingredients (except corn meal). In a separate bowl combine yeast and water and mix until dissolved. Let the yeast get frothy, about 10 mins. Add the oil and garlic to yeast mixture, then add the wet to the dry. Knead for a few mins then roll out into a pizza shape. Grease a pan and dust with cornmeal. Bake on 450F for 5-10 mins or until firm to the touch.

Sauce:

Combine all ingredients for sauce. Heat to boil then lower to a simmer and cook while you prepare toppings. If its too thick add a little more stock.

Pizza:

Take dough out of the oven and cover with the sauce. Layer all of the toppings in order listed. Cook for 20 mins at 450F. Slice and enjoy! :)

Submitted by Tiffichan

Mushroom Carbonara

2T Olive Oil
1 Large Onion, Minced
4 Cloves Garlic, Minced finely
2 Large Portabello Caps, sliced thinly and diced
8 oz White Button Mushrooms, diced
8 oz Shitake Mushrooms, diced
10 oz Baby Bella Mushrooms, diced
2 t Thyme, dried
1/2 t Liquid Smoke
1 t Basil, dried
1/2 t Parsley, dried
1/2 t Smoked Paprika
1 lb Thin Spaghetti Noodles
1/4 c Earth Balance Margarine
1/4 c Flour
2 c Unsweetened Soy Milk
1 c Nutritional Yeast
1/2 t Mustard, dried
1/2 t Lemon Juice

Directions:
Saute the onion in oil for 5 minutes, or until softened, on medium heat.
Add garlic and saute 2 more minutes.
Add mushrooms and lower heat to medium low and saute for 5 minutes.
Add Thyme, Liquid Smoke, Basil, Parsley and Paprika to the mushroom mixture and saute 10 more minutes.
Boil noodles to preferred doneness and drain in a collander, set aside.
In the large pasta pot add the Earth Balance and melt on medium high heat.
Once the margarine is melted add the flour and stir together.
Cook the roux for 2 minutes or until it darkens just a bit.
Gradually add the soy milk a little at a time, stirring well between each addition and returning to a low boil so as to not break the roux.
Once all the soy milk is added add the Nutritional Yeast and whisk together for a few minutes before adding the mustard and lemon juice.
When the sauce is thick enough for your tastes, gently fold in the mushroom mixture and then the noodles.
Serve with garlic toasted Focaccia bread.

Submitted by KL

Tifichan's Tom (Yummy) Yum Soup

1 15 oz. can broken straw mushrooms
8 oz. fresh mushrooms, sliced or cubed
1 15 oz. can baby corn
8 oz. tofu, sliced or cubed, browned in oil
1 ½ t dried wakame
2" piece of konbu
½ a bag dried lemongrass or 2 fresh stalks bruised and cut into 1" pieces
6 c vegi-chicken stock
10 dried red chilis, halved lengthwise
6 T lime juice
2 kaffir lime leaves or zest from 1 lime
3 T sriracha
2 T soy sauce or miso dissolved in water
1 small can bamboo shoots, sliced into matchsticks
1-2" knob ginger or galangal, minced
3-4 cloves of garlic, minced
2 green onions, sliced
½ a bunch cilantro, chopped, stems and leaves separated

bring the first 15 ingredients + cilantro stems to boil, simmer for 10-20 mins. garnish w/ cilantro leaves and green onions after finished cooking. if using miso, add it after cooking so you don’t kill the good bacterias in it. the lemongrass, dried chilis, lime leaves and konbu aren’t very fun to chew, so remove them before serving. this is SUPER spicy, so beware :) the seaweeds add a fishy/ocean-y taste to replace the fish sauce in a traditional recipe.

to make tom yum into tom kha, replace 2 cups of stock w/ 1 can of coconut milk. some other alterations you can do are replace the bamboo shoots w/ water chestnuts (also sliced into matchsticks), use 5 fresh small scotch bonnet or habanero peppers, sliced into matchsticks, instead of the dried chilis, and/or add a clove of minced garlic. this recipe is really fun to just mix and match to your preference :)