2 cups green beans, trimmed
1 cup button mushrooms, halved
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
water

1. Bring a large pot of water to a boil. Steam the green beans until bright green, then plunge into ice water.
2. Heat a large skillet over medium heat. Add the oil, then the mushrooms and garlic and sauté for a minute.
3. Add the green beans to the skillet and toss. Fry for another minute to warm, season with salt and pepper and drizzle with lemon juice. Serve immediately.

Makes 4 servings

12 medium button mushrooms, stems removed
1/4 pound lean ground beef
1/2 cup tomatoes, chopped
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
1/4 cup mozzarella, grated
salt and pepper

1. Preheat oven to 350 degrees.
2. Line the mushrooms on a baking sheet and bake until tender, about 10 minutes.
3. Meanwhile, heat a large skillet over medium heat and add the ground beef. Cook until no longer pink, then add the tomatoes, parsley, garlic and season with salt and pepper to taste.
4. Remove the mushroom caps from the oven and fill with tomato beef mixture. Top with mozzarella and return to the oven. Reserve remaining sauce.
5. Set oven to broil and brown the cheese on the mushrooms. Serve immediately on top of remaining sauce.

Makes 4 servings

1 red chili, minced
5 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon ginger puree
1 cup coconut milk
1 tablespoon ghee
1 pound yam, peeled and cubed
1 small onion, sliced
6 button mushrooms, sliced

1. Combine the chili, garlic, cumin, coriander, turmeric, ginger and coconut milk in a bowl.
2. Heat ghee in a large skillet over medium heat. Add the yam, onion and mushrooms and sauté until onions are tender.
3. Stir in the coconut milk mixture, bring to a boil, then reduce heat to a simmer until the yam is tender and the sauce has thickened. Serve over cooked white rice.

Makes 4 servings

3/4 cup olive oil
1/4 cup white vinegar
1/4 small onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/3 cup ketchup
1/2 cup sugar

1 pound baby spinach
6 slices bacon, cooked
6 ounces water chestnuts
3 eggs, hard boiled
6 button mushrooms, sliced

1. Combine oil, vinegar, onion, Worcestershire sauce, salt, ketchup and sugar and mix well.
2. Toss together spinach, baby, water chestnuts and mushrooms. Dice 2 of the eggs and combine with the rest of the ingredients.
3. Pour dressing over salad and toss to coat. Garnish with remaining egg.

Makes 6 servings

2 tablespoons butter
1/4 teaspoon caraway seed
1 cup button mushrooms, sliced
1 small onion, chopped
1 tablespoon olive oil
1 pound lean beef, cubed or sliced
2 tablespoons flour
1/4 cup sherry or stout
1/4 cup beef stock
1/2 cup sour cream
8 ounces wide egg noodles, cooked
1 teaspoon paprika
salt and pepper

1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the caraway seed, mushrooms and onions and saute until onions are tender. Transfer the pan contents to a bowl.
2. Add the oil and remaining butter to the emptied skillet. Brown the beef throughly and remove from the pan.
3. Whisk the flour into the butter, oil and residual juices from the meat. Gradually add the sherry and beef stock to form a thick, smooth sauce.
4. Return the beef and vegetables to the pan and reduce heat to a simmer. Allow to cook for several minutes longer, stirring often, to coat with the sauce.
5. Remove the pan from the heat and quickly stir in the sour cream. Season generously with salt and pepper.
6. Serve on top or mixed with egg noodles and dust lightly with paprika.

Makes 4 servings

2 tablespoons vegetable oil
1/4 teaspoon dried chili flakes
2 cloves garlic, sliced
1 shallot, sliced
1/2 small carrot, shredded
1 cup cabbage, chopped
4 button mushrooms, sliced
8 ounces Bison, cooked
16 ounces (1 package) fresh Shanghai noodles

3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
1/2 teaspoon Szechwan pepper

1. Heat a large skillet or wok over medium-high heat and add the vegetable oil and chili flakes.
2. Add the garlic, shallot, carrot and cabbage and sauté until slightly tender.
3. Stir in the mushrooms and cook until softened.
4. Meanwhile, combine soy sauce, balsamic vinegar, sherry, sesame oil, cornstarch and pepper in a bowl.
5. Reduce heat to medium-low and add the bison, noodles and prepared sauce.
6. Continue cooking until noodles are warmed and sauce has thickened slightly. Serve immediately.

Makes 4 servings

4 cloves garlic, sliced
2 shallots, chopped
1/2 pound mushrooms, sliced
2 tablespoons sherry
3 cups white rice, cooked
2 tablespoons soy sauce
2 teaspoons chicken broth
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped (optional)
1 tablespoon vegetable oil
2 eggs, beaten
1 tablespoon hot sauce
salt and pepper

1. Heat oil in a large skillet or wok over medium-high heat. Add the garlic and shallot and fry quickly for about 10 seconds, then stir in the mushrooms.
2. Fry mushrooms until lightly browned, stirring often, then add the sherry. Continue cooking until nearly all the liquid has evaporated.
3. Add the rice and break apart with a wooden spoon. Continue frying until heated through.
4. Meanwhile, heat another skillet over medium-high heat and add the vegetable oil. Add the beaten eggs, seasoned with salt and pepper, and fry covered for about 2 minutes, or until egg starts to set.
5. Flip egg over and fry for an additional minute.
6. Combine soy sauce and chicken broth and pour over rice. Season with salt and pepper to taste and fry to desired consistency.
7. Plate rice and top with fried egg. Drizzle with hot sauce and garnish with cilantro, if desired.

Makes 4 servings

4 large Portobello mushrooms, stems removed
3 tablespoons olive oil
salt and pepper
1 cup Tomato Sauce
1/2 cup mozzarella, grated
1/3 cup parmesan, grated
2 tablespoons butter

1. Preheat oven to 400 degrees.
2. Rub mushrooms with 2 tablespoons olive oil and season with salt and pepper.
3. Heat a large skillet over medium-high heat. Add the remaining oil, then the mushrooms. Fry until nicely browned, then flip and do the other side.
4. Place the mushrooms into an ovenproof dish. Cover a proportional amount of the tomato sauce and cheeses between the caps, then dot with butter.
5. Bake until the cheese melts and is golden brown, about 15-20 minutes.

Makes 4 servings

1 pound pork tenderloin, trimmed
2 tablespoons flour
1 teaspoon paprika
salt and pepper

1 tablespoon butter
1 small onion, sliced
1/2 pound mushrooms, sliced
2/3 cup dry white wine
1/4 teaspoon dried rosemary
1-1/2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped

1. Combine flour, paprika, salt and pepper. Roll tenderloin in seasoned flour to coat and discard remaining flour.
2. Melt butter in a large skillet over medium heat and brown the pork on all sides, about 1-2 minutes per side.
3. Add onions and mushrooms to the pork, frying until onions are lightly browned.
4. Stir in wine and rosemary, reduce heat to a simmer and cook covered until pork is tender, about 40 minutes.
5. Slice pork in quarters and squeeze lemon over top. Top with parsley to serve.

Makes 4 servings

4 eight ounce sirloin steaks
6 tablespoons butter
1/2 small onion, minced
4 cloves garlic, minced
3 scallions, minced
1/2 cup mushrooms, chopped
1/3 cup flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup dry red wine
2 teaspoons fresh thyme
1 bay leaf
1/2 cup fresh parsley, chopped
salt and pepper

1. Melt butter in a large saucepan over medium heat and add the onion, garlic and scallions, sautéing until tender. Stir in the mushrooms and cook for another minute or two.
2. Whisk the flour into the pan and continue to stir until all lumps are removed and sauce is thick.
3. Add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Reduce heat to a simmer and cook uncovered until thickened, about 45 minutes to an hour.
4. Meanwhile, season steaks with salt and pepper and fry or grill until rare. Cover and set aside in a warm place to rest.
5. Remove bay leaf from the sauce and stir in parsley. Season with salt and pepper to taste.
6. Slice steaks into bite sized chunks and top with a large portion of sauce. Garnish with parsley and serve.

Makes 4 servings