GRILLED KING OYSTER MUSHROOMS

SERVES 4 SKEWERS

250g (9oz) king oyster mushrooms

3 garlic cloves

1/4 cup (60 ml) balsamic vinegar

1/4 cup (60 ml) olive oil

1 tbsp. fresh thyme

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 12.9g (1.8g S.Fat)
Carbs: 3.8g
Protein: 0.2g
Sugar: 0.6g
Sodium: 300mg

METHOD

Clean the mushrooms and cut them in half lengthwise.

To make the marinade, mince the garlic and combine it with the remaining ingredients.

Add the mushrooms to the marinade, stir well, and refrigerate for at least 30 minutes.

Soak bamboo skewers in water before threading the mushrooms on them. Cook for 8 minutes on each side over indirect heat.

WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES

SERVES 4 TO 6 PORTIONS

3 tbsp. olive oil

340g to 454g (12 to 16oz) mixed mushrooms (shiitake, cremini, oyster, etc.), sliced

Sea salt

Freshly ground black pepper

1 (14oz) can artichoke hearts, drained and roughly chopped

1 garlic clove, minced

1/4 cup white wine

1/4 cup vegetable broth

2 cups cooked farro

2 tbsp. finely chopped fresh mint

Zest of 1 lemon

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 19.4g (4g S.Fat)
Carbs: 27.6g
Protein: 9.7g
Sugar: 2.8g
Sodium: 818mg

METHOD

Sauté mushrooms in 2 tablespoons oil in a large skillet over medium-high heat. Cook until soft and lightly browned, seasoning with salt and pepper. Cook for a few minutes more after adding the artichoke hearts. Cook for 1 minute, or until the garlic is fragrant.

Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.

Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.

WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS

SERVES 4 TO 6 PORTIONS

6 cups vegetable broth

3 tbsp. olive oil

1 onion, finely chopped

227g (8oz) shiitake mushrooms, trimmed and thinly sliced

2 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

1/2 cup frozen peas, thawed

1/4 cup chopped fresh Italian parsley

3/4 tsp. sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 323kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 43.1g
Protein: 10.3g
Sugar: 4.4g
Sodium: 1324mg

METHOD

In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.

Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.

Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).

Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.

STUFFED BABY BELLA MUSHROOMS

SERVES 8 MUSHROOMS

8 mushrooms

FOR THE FILLING

1/2 large head cauliflower (14 oz./400 g)

3/4 cup (200 ml) non-dairy milk

3 garlic cloves

3 tbsp. nutritional yeast

2 tsp. salt

1 handful baby spinach

8 large baby Bella mushrooms

3 tsp. olive oil

3 balls vegan mozzarella, shredded

NUTRITIONAL VALUES

Calories: 108kcal
Fat: 4.1g (0.3g S.Fat)
Carbs: 14.8g
Protein: 6.4g
Sugar: 4.5g
Sodium: 700mg

METHOD

Cut the cauliflower into florets for the filling and cook for 10 minutes in plenty of water over medium heat.

Transfer the cauliflower to a blender and blend until smooth. Purée the milk, garlic, nutritional yeast, and salt. In a saucepan, combine the purée and spinach and bring to a boil. Cook for 5 minutes.

Remove the stems from the mushrooms and finely chop them before adding them to the filling. Brush the mushrooms with oil, then stuff them with the vegan mozzarella.

Cook the mushrooms for 20 to 25 minutes over indirect heat with the lid closed.