Mushrooms

Savory Mushroom Stroganoff

Mushroom Stroganoff

Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→

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Easy Mushroom Gravy

Easy vegan mushroom gravy

If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. Photos by Hannah Kaminsky of Bittersweet. more→

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Portobello “Steak” and Pepper Fajitas

Portobello and Pepper Fajitas

Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook.* more→

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Vegan Spinach-Mushroom Lasagna

spinach lasagna by dianne wenz from VeggieGirlI almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness.  It’s also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back. I guess that cliché about orange cats and lasagna is true! Also, this tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.  more→

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Mushroom, Spinach, and Cheddar Wraps

mushroom and vegan cheddar wrap recipe

Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun. more→

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Smoky Quinoa with Mushrooms

Smoky Quinoa with Mushrooms

This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. more→

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Bok Choy with Fresh Shiitake

baby bok choy and shiitake mushrooms fuchsia dunlop every grain of riceShiitake mushrooms, commonly known in Chinese as “fragrant mushrooms,” have a rich, savory flavor that can enhance the taste of other foods, such as the fresh bok choy in this recipe. For an even more intense flavor, use dried shiitake mushrooms, which should be soaked in hot water for 30 minutes to soften. Rinse them, cover with fresh water, bring to a boil and simmer for at least 20 minutes with a dash of Shaoxing wine, some crushed ginger and spring onion and salt to taste. Leave them to steep in the liquid until you want them. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking* by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved. more→

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Raw Broccoli-Mushroom “Stir-Fry”

Raw Broccoli Mushrooms Stir-fry Susan Powers Rawmazing

This raw dish makes the perfect lunch or dinner. It’s easy to make, delicious and great for you! Adapted  from  Rawmazing: Over 130 Simple Raw Recipes for Radiant Health* by Susan Powers (Skyhorse Publishing, 2012). more→

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