The $7 A Meal Healthy Recipes - Oven Broiled Portobello Mushrooms with Fresh herbs and Provolone

Oven Broiled Portobello Mushrooms with Fresh Herbs and Provolone

Prep. Time 15 minutes
Cook Time 8 minutes
Total Cost $6.20

Serves 4

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/ cup extra virgin olive oil, plus more if needed
• Sea Salt and black pepper to taste
• 1/2 cup variety of fresh herbs, chopped, such as parsley,
• thyme,rosemary,chives
• 1/2 cup of provolone cheese, sliced

1.Preheat broiler. Brush any dirt off the mushrooms, but do not wash them. Place mushrooms o parchment-lined baking sheet, stem side down to start. Drizzle with olive
oil and season lightly with salt and pepper. Place under broiler for 4 minutes.
2> remove mushrooms from broiler and place pan on stove top. Turn mushrooms over, drizzle with additional olive oil, and top with herbs, seasoning lightly with salt and pepper. Top with cheese slices. Return to broiler and broil until cheese melts.

Image adapted by google and may reflect actual recipe

Lair Restaurant and Lounge Host An Affirmative Act After Party

Lair Restaurant and Lounge Host An Affirmative Act After Party

What do rock stars and baseball players have in common? They both love good food and atmosphere, while supporting a good film! Guns N’ Roses’ Ron "Bumblefoot" Thal and former New York Yankees outfielder William “Billy” Sample were recently spotted at official premiere after- party of the hotly anticipated film An Affirmative Act, at New York City’s Lair Restaurant and Lounge. The film’s director Jana Mattioli, Academy Award and Emmy producer Ken Del Vecchio and the film’s stars Candice Holdorf and Keith Collins, were also in attendance at the Soho hotspot, located on Lafayette Street. Guest enjoyed music bycelebrity DJ Big Ben, while Lair’s Owners Michael Levin and Illarion Parmit provided dishes from their modern Dim sum menu including Chicken and Foie Gras San Jin and Dry Aged Black Angus Beef Dumpling, plus their Chinese Chips with Housemade Duck Sauce. An Affirmative Act is the first-of-its-kind film about the legalization of gay marriages set as a courtroom drama.

ABOUT LAIR RESTAURANT AND LOUNGE: With plush banquettes seating and the sultry lighting of chandeliers and candlelight, this stylish space is a restaurant, lounge and private event space, all in one. Providing visual, edible and audible quality that appeals to all, Lair’s exposed brick walls, lavish throw pillows and intimate features low table tops grant the entire venue a rustic feel; the ideal location for an after-work drink and appetizer or post-drink and small bite recap! Available to cater and/or host any soirée, Lair will design and accent your event with chic decoration and exciting entertainment!

For further information about Lair Restaurant and Lounge, please visit www.lairnyc.com.

Lair Restaurant & Lounge

201 Lafayette Street | Btwn Broome and Kenmare Streets

New York City

ShesDaily.com

Disclosure: the above publication is for entertainment purposes and it is courtesy of PR

LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Lisa's Weekly Coffee

Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto
Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto".

Easy Cheesy Asparagus Bake courtesy cook.com

1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff

Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Monique's Sexy Recipes: Honey mustard chicken with melon balls and kiwi…

Honey Mustard Chicken
with Melon Balls and Kiwi

•2 6­ ounce chicken breasts, boned and skinless
•1/4 cup Dijon mustard
•1/4 cup brown mustard
•1/4 cup honey
•3 tablespoons light cream
•1 pinch salt
•1 pinch white pepper
•1 tablespoon salted butter
•1/2 medium cantaloupe
•1/2 honeydew melon
•1 medium kiwi
•2 tablespoons mayonnaise
•2 large mint leaves as garnishes

Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside.
Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes.
Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear.

To prepare melon balls, cut melon in half and remove seeds with a spoon. Prepare 2 cups of melon balls by scooping out equal amounts of flesh from each melon. Use a melon baller for this task (you can also use a 1/2-teaspoon measuring spoon if a melon baller is not available). To prepare kiwi fruit, peel and cut into thin slices. Set fruit aside.

Slice chicken breasts crosswise against grain and fan out on serving platters, set to the side. Place reserved mustard sauce in small saucepan. Whisk in mayonnaise and heat thoroughly, using moderate heat. Drizzle some mustard sauce over chicken
breasts. Add melon balls and kiwi, garnish with mint leaves; hand pass the remaining sauce.



Disclosure: the above publication is for entertainment purposes only. Recipe adapted at romanticmodds.wordpress.com. Images source: google. Images don't reflect the above recipe.

keith's 1001 Cocktails: Honeydew Melon Bellini

Keith's 1001 Cockatils: Honeydew Melon Bellini

Keith is a Bellini fan he just loves Prosecco wine and most of all he loves Prosecco's pairing with fruits as it inspires him to create a variety of cocktails with a touch of sweetness.. Prosecco is a dry sparkling Italian white wine and delicately compliments well with many fruits such as peaches, strawberries, blueberries, pomegranate , melon etc. Keith's favorite Bellini is "The Honeydew Melon Bellini".

Bellini's are refreshing, bubbly and fruity and are ideal to serve with appetizers.

Ingredients:

5 cups of diced honeydew melon, about ½ of a large melon

2 tbs lime juice

Sugar to taste based on the sweetness of the melon

1 bottle of chilled prosecco, champagne, cava or other sparkling wine

Preparation:

1. Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.
2. Strain the puree, chill for at least 30 minutes or until ready to use.
3. Pour the honeydew melon puree into champagne flutes, no more than half full.
4. Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
5. Stir lightly and serve immediately.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only . The above recipes has been adapted at laylita.com. Image source: Google

Valentine's Day - Recipes for Two

Valentine's Day: Recipe for Two

Creamy Pesto Shrimp Linguine

Ingredients:
1 pound linguine pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grate Parmesan cheese
1/3 cup pesto
1 pound large shrimp - peeled and deveined

Directions:
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over hot linguine.

Chocolate Covered Strawberries

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milkchocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry

Directions:
Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray.

Cover and refrigerate approximately 1 hour, or until coating is firm.

For best results, eat within 24 hours.

Disclosure: the above publication is for entertainment purposes only. Recipes adapted by romancestuck.com. image source: google and may or may not reflect the above recipes.

ShesDaily Favorite Valentine's Day Cocktail - Valentine's Day on the Rocks

A sweet cherry kiss with a touch of vodka on the rocks!! The perfect Valentine's Day drink to soothe your thirst with a touch of sweetness followed by the heat of passion. Romance at it's best!!

Ingredients
1 ½ oz. Cherry vodka (We used Three-O Cherry Vodka)
4 oz. Ginger ale
Splash of Grenadine
1 Cherry

Preparation
Mix ingredients a glass filled with ice and garnish with a cherry.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipe has been adapted by nochelatina.com. Image source: google and reflect actual cocktail.

What Wine Types Are Hot For 2010?

Authored By: Saad Hafez

Before we consider the question of what wine types are hot for 2010, we must first understand the various types of wines and the reasons for their specific classifications. The first category of wines is by color, as red wine and white wine. The second classification is by the type of grape fruits used for preparation of the wines. The third grouping is based on the country or region of origin of the wine and the grapes. The fourth categorization is done on specific qualities or features, such as blush, sparkling, and non-alcoholic.

Types of Red Wines

Red wines are prepared from black grapes, which are fermented as whole grapes, keeping the pips and skin intact. These wines are prepared either as sweet or light and as mellow or fresh. The major types of red wines are Merlot, Barbera, Cabernet Sauvignon, Pinot Noir, Shiraz or Syrah, and Zinfandel. Merlot and Barbera can be served with any kind of food items. Cabernet Sauvignon is served generally with red meat. Pinot Noir goes well with chicken, salmon, and lamb cuisine. Shiraz or Syrah are suitable for beef, wild game, stews, and steaks. Zinfandel is held as the most versatile red wine and is served with meat, pizza, or pasta with tomato sauce.

Types of Red Wines

White wines can be prepared both from white and black grapes and flavors of white wines range between dry to sweet. The major white wines are Chardonnay, Gewürztraminer, Muscat, Sauvignon Blanc, and Riesling. The most popular white wine is Chardonnay that suits chicken and fish food items. Gewürztraminer is served pork, sausages, and Asian cuisine. Muscat can be consumed with any food item or on its own due to its musky aroma and sweet taste. Sauvignon Blanc complements seafood, poultry, and salads. Riesling white wine improves with age and goes well with chicken, pork, and fish items.

Types of Wines Based on Countries or Regions

European wines are categorized by the regions from which they originate, such as Bordeaux, Chianti, etc. Wines of non-European countries are classified by the type of grape, such as Merlot, Pinot Noir, etc. However, even in these countries, certain regions have acquired their own special reputation, like Napa Valley of California, Columbia Valley of Washington, Willamette Valley of Oregon, Central Valley of Chile, Hunter Valley and Barossa Valley of Australia, Marlborough and Hawke’s Bay of New Zealand, Vale dos Vinhedos of Brazil, and Niagara Peninsula of Canada.

What Wine Types are Hot for 2010?

A study in 2008 by The U.S. Wine Market: Impact Databank Review and Forecast revealed that American drinking preference had shifted more to wines and that too towards high quality wines. Hence, in 2010, the low-end wine brands are likely to lose market share and smaller brands that are considered as good quality will be garnering a bigger sales volume in the United States. This phenomenon is applicable to most of the wine consuming nations of the world. In the United States, Fish Eye, Santa Margherita, Ménage a Trois, Red Diamond, Edna Valley, and Kim Crawford had been the maximum selling brands in 2009. However, lesser known brands such as Acacia, Oyster Bay, and Bohemian Highway had been making greater inroads in the American wine market. This trend will continue in 2010 in all the countries, with people preferring quality wines to low-end brands. Consumption of red wine will be dominant but white wine and non-alcoholic wine will also increase in popularity in 2010.

About Author:

If you are interested to know about every aspect of the food and beverage industry, visit http://www.foodandbeverageunderground.com - This website is a treasure house of information for people working in the F&B department and will open up doors to interact with other people in the same field

and share best practices and other information.

Article Source:http://www.freearticlesinc.com/view_article-id-14915-at-What-Wine-Types-Are-Hot-For-2010.html

Image source: google

LWC - Thanksgiving Sidekick Stuffing

Lisa's Weekly Coffee
By Lisa Sandrino
Thanksgiving Sidekick Stuffing

It's not Thanksgiving without a Turkey and there is no turkey without stuffing. One of my favorite Thanksgiving side dish is stuffing and what I love most about it that stuffing is so versatile it can be done so many ways and with many many delicious vegetables and fruits such as cranberries, apricots, apples, raisins etc.

Every year I like to add a twist to my stuffing by adding a new ingredient.This year I'm craving f cranberries therefore I've been googling a few of cranberry stuffing recipes and I seem to like the below cranberry cornbread stuffing, it simply sounds delish. I also prefer to share other recipes that I believe family friends will absolutely enjoy this Thanksgiving. Who can say no to the apricot and pistachio Stuffing or the tradional apple raisin stuffing. Happy Thanksgiving Everyone!!

Apricot and Pistachio Stuffing source: CDKitchen.com

1/4 cup butter or margarine
1 cup water
3/4 cup apricot nectar
1 package (7 ounce size) herb seasoned stuffing mix
1 cup natural pistachios
1 cup chopped onion
1/2 cup dried apricots, cut up
1/2 cup chopped dates

Combine butter, water and apricot nectar in saucepan or microwave-safe bowl. Cook conventionally or in microwave oven until butter is melted. Stir in stuffing mix until well moistened. Mix in remaining ingredients.

Turn stuffing into casserole dish and bake covered at 325 or 350 degrees for 1 hour or until hot and moist.

Cranberry Cornbread Stuffing source: Cooks.com

2 c. cranberries, fresh or frozen, thawed if frozen
1 c. water
1/2 c. sugar
1 lb. sausage meat
8 c. crumbled cornbread (homemade or store bought cornbread
2 lg. red Delicious apples, pared, cored & sliced (about 3 c.)
2 med. size celery stalks, diced (1/2 c.)
1 med. size onion, finely chopped (1/2 c.)
1/4 c. chopped parsley
2 tsp. leaf thyme, crumbled
2 tsp. leaf marjoram, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Combine cranberries, water and sugar in medium size saucepan. Bring to boiling. Lower heat; simmer 10 minutes. Drain well. Transfer to large bowl.

Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl.

Add cornbread, apples, celery, onion and seasonings to cranberry sausage mixture; toss gently to mix.

Stuff turkey and roast according to your favorite recipes. Or, spoon stuffing into greased, shallow 4 1/2 quart baking dish. Bake, covered in preheated moderate oven (350 degrees) for 45 minutes, or until heated through. Uncover for the last 10 minutes of baking time for a crusty top.

Apple Raisin Stuffing source: Everydaycook.com

2 c. cranberries, fresh or frozen, thawed if frozen
1 c. water
1/2 c. sugar
1 lb. sausage meat
8 c. crumbled cornbread (homemade or store bought cornbread
2 lg. red Delicious apples, pared, cored & sliced (about 3 c.)
2 med. size celery stalks, diced (1/2 c.)
1 med. size onion, finely chopped (1/2 c.)
1/4 c. chopped parsley
2 tsp. leaf thyme, crumbled
2 tsp. leaf marjoram, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Combine cranberries, water and sugar in medium size saucepan. Bring to boiling. Lower heat; simmer 10 minutes. Drain well. Transfer to large bowl.

Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl.

Add cornbread, apples, celery, onion and seasonings to cranberry sausage mixture; toss gently to mix.

Stuff turkey and roast according to your favorite recipes. Or, spoon stuffing into greased, shallow 4 1/2 quart baking dish. Bake, covered in preheated moderate oven (350 degrees) for 45 minutes, or until heated through. Uncover for the last 10 minutes of baking time for a crusty top.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Credit has been give to the appropriate site for each recipe. Images are source of google and images may or may not reflect the recipe.

Sauvignon Blanc: The New Chardonnay

Author: Jason Fadien

Western folks are accustomed to having a glass of wine with every meal. But not every wine bottle can actually enhance a hearty entree unless it matches the meal to a tee, or unless it's made from an extraordinary grape variety like that of the Sauvignon Blanc. Hailing from the Bordeaux region and the Valley of Loire in South Western France, the Sauvignon Blanc is an indigenous green grape known for producing only fresh, crisp, dry white wine. It's now cultivated in various countries, other than France, namely: Australia, Chile, New Zealand, Brazil, South Africa, and in the Napa and Sonoma counties of California, U.S.A.

The very grassy and tropical grape variety made it's way to Australia and New Zealand in the 1830s, while cuttings from Sauternes (a well-known wine region in France) was brought to California in the 1880s. Many are now drawn to it for it's tonic characteristics. A Sauvignon Blanc wine happens to be one of the wine varieties that need to be drunk young, as aging does not really do it any good. It's noted for it's fruity and herbaceous acidity with tasting notes such as grass (lemongrass or gooseberry); fruits (lemon, lime, grapefruit, peach, and melon); and vegetable notes (jalapeno, bell pepper, green olive, and chive).Even the most highly recommended Sauv wines have vanilla flavors, and they usually have a long, silky finish.

The Sauv Blanc grape is best raised with large bodies of water nearby. And there's nothing better that it could be paired of with than low fat fish and sushi. It also matches well with cheeses, vegetable appetizers, and garden salads. In fact, you could have it as your beverage when eating cold soup, sandwiches, chicken or vegetable topped pasta, or any meal with light red sauce. So if you're having a garden party, a picnic, a Sunday brunch, an afternoon wedding, a seafood fiesta, or any intimate occasion in an open environment that calls for fresh and classy taste, then you know the Sauvignon Blanc would be perfect for it.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/sauvignon-blanc-the-new-chardonnay-3667325.html

About the Author

Sauvignon Blanc wine happens to be one of the wine varieties that needs to be drunk young, as aging does not really do it any good.


Image Source: google

LWC - Mushroom Delish

Lisa's Weekly Coffee
By Lisa Sandrino
Mushroom Delish

Mushroom are in Seasons. I was thinking meatballs and why not try something different than the usual meatballs and then I came across a delicious mushroom meatball recipe. What a can of mushroom soup can do to add that perfect touch to your meatballs, simply love it. If you are a fan of bread pudding then you will love the mushroom bread pudding, a savory touch that is sure to impress your family and friends. Finally if you love mushroom risotto then you must try the gourmet mushroom risotto recipe, umm umm good!! Don't be shy on the Parmesan Cheese :)

Mushroom Meatballs source: cooks.com

1 can mushroom soup
1/2 c. water
1 lb. ground beef or lamb
3/4 c. dry bread crumbs
2 tbsp. minced onion
1 tbsp. minced parsley
1 slightly beaten egg

Mix mushroom soup and water. Mix 1/4 cup of soup mixture with ground beef or lamb, bread crumbs, onion, parsley and egg. Shape into 1/2 inch meatballs. Brown in 1 tablespoon shortening. Pour off drippings. Add rest of soup mixture. Cook over low heat about 15 minutes. Stir occasionally. Serves 4-6.

Mushroom Bread Pudding From Jefferey, via the Internet Source: Fungi.com A savory delight! This is based on the Italian tradition of fresh boletes, recycling of yesterdays bread and strong full flavored stocks. Not to be missed as side dish for a special occasion or as a main dish when it is cold and rainy outside.
Filling half pound of mushrooms (fresh boletes or Shiitakes or dried mushrooms can be substituted) garlic - one clove one half onion 2 tbsp olive oil	Bread Pudding half loaf of bread 3 eggs, beaten half cup grated Parmesan cheese 1 Tablespoon of minced Italian parsley salt, approx. half teaspoon pepper (lots) half cube of butter two cups homemade stock (chicken, vegetable or beef)
Step One: Saute onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool. Step Two: Butter the inside of a souffle pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread. Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of souffle pan, and invert on a plate to unmold this beauty. Serve with a small amount of Parmesan cheese, if desired.

Gourmet Mushroom Risotto source: allrecipes.com

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

ShesDaily.com

Disclosure: Disclosure: the above publication is for entertainment purposes only. Credit has been given to the appropriate source of each recipe.Recipes adapted from quickcocktails.com.Image/s source google and image/s may or may not reflect the actual recipe.