Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

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    Garlic and Walnut Stuffed Mushrooms

    These are so good and filling!

    • 4 portobello mushrooms, steamed and gills scraped out
    • 2 tbsp olive oil
    • 1/2 c onion, minced
    • 4 cloves garlic, minced
    • 1 tsp thyme
    • 1 c walnuts, chopped
    • Salt and pepper to taste
    • 1/2 tsp poultry seasoning
    • 1/2 tsp paprika
    • 1/4 sour cream or coconut cream
    • 1/4 c parsley, minced

    Preheat oven to 350.

    Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

    Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

    Spoon mixture into the mushrooms, packing them tightly.

    Place in a baking dish and bake 30 – 40 minutes.

    Garnish with parsley and serve.

    Serves 4.

    Baby Kale and King Trumpet Stir Fry

    This is so yummy and quick!

    • 2 tsp oyster sauce, plus more to taste
    • 1 tsp fish sauce or Coconut Aminos
    • 4 tsp neutral oil
    • 1 1/2 tsp red chili pepper
    • 1 1/2 tbsp finely chopped garlic, divided
    • 2 tsp water
    • 1 tsp cornstarch
    • 2 (5-ounce) packages baby kale
    • 8 oz king Trumpet mushrooms, sliced thin
    • Black pepper

    Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

    Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

    Chickpea Crepes with Mushrooms

    This recipe is from crazy sexy kitchen it is wonderful and gluten free!

    Artichoke Aioli

    • 1 c raw cashews, soaked for 4 hours
    • 1/8 – 1/4 c water
    • 3 tbsp lemon juice
    • 1/4 c artichoke hearts + 1 tbsp marinade
    • 2 tbsp tarragon
    • 2 tbsp parsley
    • 1 1/2 tbsp shallot
    • Salt and pepper

    Chickpea Crepes

    • 1 1/2 c water
    • 1/2 c olive oil
    • Salt and pepper
    • 1 1/3 c chickpea flour
    • 2 tbsp rosemary

    Mushrooms

    • 2 tbsp vegan butter
    • 1 1/2 c mixed mushrooms, chopped
    • 2 tbsp chives

    Tomatoes

    • 8 oz cherry tomatoes
    • Olive oil spray
    • Salt and pepper

    For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

    Chill.

    Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

    Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

    Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

    Divide the mushrooms and tomatoes among the crepes and top with Aioli.

    Serves 4 – 6.

    Mushroom Pasta

    This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

    The Sauce:

    • 1 1/2 c raw cashews soaked in hot water for 20 min
    • 1 c water
    • 1 tsp Apple cider vinegar
    • 2 tbsp lemon juice

    Place in a blender and blend until smooth

    The Parm:

    • 2/3 c raw cashews, almonds or pistachios
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it resembles fine meal.

    The Pasta:

    • 6 oz pasta
    • 1 onion, sliced thin
    • 2 tbsp olive oil
    • 2 portobellos, sliced thin
    • 10 oz cremini mushrooms, sliced thin
    • 4 cloves garlic, minced
    • Salt and pepper
    • 1/2 c dry white wine or stock
    • 1/4 c chopped basil
    • 1 tsp dried parsley
    • 4 c baby spinach
    • 1/4 c the parm

    Cook pasta according to package.

    Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

    Add pasta and stir to coat, cook for 2 minutes.

    Serve with The Parm.

    Serves 4.

    Mushroom Bread Pudding

    This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.

    • Vegan butter, for greasing
    • 1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
    • 2 1⁄2 cups almond milk
    • 1⁄2 cups almond 1/2 & 1/2
    • 1⁄2 c vegan grated parmesan
    • 1⁄3 c roughly chopped parsley
    • 2 tsp. minced thyme
    • 3 tbsp flax meal, mixed in 3/4 c water
    • Salt and pepper
    • 1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
    • 1 cup shredded Vegan mozzarella cheese
    • large leek, cut into 1⁄2-inch pieces

    Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.

    Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.

    Serves 8.

    Mushroom Pasta

    This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

    • 2 tbsp olive oil
    • 3 c mushrooms, your choice
    • 1/4 c white wine
    • 1 bay leaf
    • 3 thyme sprigs, leaves picked & chopped
    • 6 oz cream fraiche
    • Grated zest of one lemon
    • 1 garlic clove, minced
    • 3 tbsp chopped parsley
    • 1 c panko breadcrumbs
    • 8 oz broccolini
    • 10 oz pasta
    • Salt and black pepper

    Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

    Cook the pasta according to the package.

    Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

    In a bowl, mix the lemon zest, garlic and parsley

    Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

    Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

    To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

    Serves 4.