Recipes for Fresh Mushrooms

Ingredients

• 1 cup expired mushrooms, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add the sliced mushrooms, bell pepper, and onion to the skillet, and stir-fry for 3-4 minutes until slightly tender.
3. Add the minced garlic and continue to stir-fry for another minute.
4. In a small bowl, whisk together soy sauce and sesame oil.
5. Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 1-2 minutes.
6. Season with salt and pepper to taste.
7. Serve the mushroom stir-fry over steamed rice or noodles.
8. Enjoy!

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb fresh mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat the vegetable broth and keep it warm over low heat.
2. In a separate pan, heat the olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the Arborio rice to the pan and stir well to coat the rice with the mushroom mixture.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next.
7. Continue this process until the rice is cooked al dente, about 20-25 minutes.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let it rest for a few minutes before serving.
10. Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.

Ingredients

• 2 cups expired mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 cups vegetable broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the pot, and cook until they become soft and translucent.
3. Add the sliced mushrooms and dried thyme to the pot, and cook for 5-6 minutes until the mushrooms release their moisture.
4. Sprinkle flour over the mushroom mixture and stir well to coat.
5. Gradually pour in the vegetable broth while stirring continuously to avoid lumps.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and stir in the milk.
9. Season with salt and pepper to taste.
10. Simmer for an additional 5 minutes to heat through.
11. Serve the creamy mushroom soup hot, garnished with fresh parsley.
12. Enjoy!