Mushroom Stroganhoff The BEST Mushroom recipe on the planet..photos and how to's

 Air dry the  mushrooms overnight ( allow 2 x3inch across Portobellos per person). Slice 3/4 inch thick and saute ( in batches) in a very hot pan in margarine ( 1 tbsp) and grape seed oil (1tbsp)..the mushrooms will release some of their moisture. When half cooked ( wilted) remove from pan to a large bowl

Saute chopped red onion, button mushrooms until onions are opaque, in 2 tbsp olive oil; de-glaze pan with 1/4 cup real brandy, & season with paprika, black pepper & sea salt. Add coconut milk (or double cream) to cover, and slowly reduce

When reduced by 1/3 add  1 cup chopped parsley, add any "juice" from the Portobello mushrooms and check seasonings, pour sauce over the  Sauteed Portoblello mushrooms..you may add steamed potato cubes or steamed, well drained spinach..this is a fantastic dish, served over cooked noodles or pasta...all the flavor without the guilt.

Roasted Potatoes, carrots and red onion..best not to cook the vegetables beforehand ( ie. using up leftover veggies) as the caramelizing will be much less

Cook the potatoes ( best to use starchy type like King Edwards, or Russets) and carrots ( the bigger and older the better flavor) first for 30 mins in a 450f oven, don't use too much oil or they will be greasy and "fried", but do make sure that you cover each with some oil ( I rub my hands through them before roasting). Season with sea salt and herbs, when golden brown, remove from oven and allow to cool in trays for about 20 mins before removing so they will release themselves. A good variation is to add sesame seed and tamari ( soy sauce) just before serving or even  toasted sesame oil and ginger.

market produce air drying

mushrooms for the Stroganhoff air drying, for 24 hours, after brush cleaning.

fabulously peppery-bitter 'creamed" arugula soup

air dried arugula for soup

the Asparagus..thick and delicious..and totally Vegan

the veggies for the spicy zucchini casserole

the base for the zucchini casserole, sauteing

I now have tomatoes ready to be picked

heirloom eggplants are now coming on

Italian peppers

The Spicy zucchini and asparagus casserole before adding whole wheat breadcrumb and walnut topping  (I also added some nutritional yeast powder for this cheese substitute)