THE MUTTI HOLY TRINITY MUTTI Tomato Puree with basil meets Chef Sharon’s Holy Trinity of mushroom, onions, and peppers . A little peach juice, extra virgin olive oil, more basil, sliced garlic a little smoke – and WOW! Makes 6 cups
Tag Archives: MUSHROOMS
HIGH PEAKS PLANT-BASED SAUSAGE SUBS
HIGH PEAKS PLANT-BASED SAUSAGE SUBS Wow. A sausage made from porcini mushrooms that actually tastes like mushrooms! Put it on a fluffy bun smeared with an Italian Ketchup Mustard Cream, top it with sauteed mushrooms and onion with garlic and you have a parade in your honor! Wave to your admirers! Makes 5
White Wine Mushroom Gardein Chick’n
Who says canned foods can’t taste good? Not me, not when we’re talking quality. Not all canned foods are alike. Campbell’s and Pennsylvannia Dutch did it right! Oh yeah, and about that gardein animal-free chick’n? A true delight. Nobody suffered and that is always a welcome relief. These unbreaded cutlets are my favorite of allContinue reading “White Wine Mushroom Gardein Chick’n”
Pennsylvania Dutchman Mushrooms
Well. I always liked canned and/or jarred mushrooms. To me, they had more mushroom flavor than fresh cooked mushrooms. Just the mushrooms canned with salt brought out the flavor of the mushroom more than oils and garlic and herbs ever did. People who have eaten escargot (snails) claim that without the butter and garlic andContinue reading “Pennsylvania Dutchman Mushrooms”
Baby Mushroom Linguini Bolognaise
BABY MUSHROOM LINGUINI BOLOGNAISE Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce made from Dei Fratelli Tomatoes, seasoned with fennel, basil and garlic. Served over linguini pasta with a side of broiled French baguette with extra virgin olive oil and garlic! Serves 6 with enough sauce leftover for another small meal
THE ANIMAL-FREE CHEF™ 