AFC Tomato Mushroom Chick’n Marsala

AFC TOMATO MUSHROOM CHICK'N MARSALA Great dish all the way around for a great occasion: Father's Day. Yes it's time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!! Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick'n,  three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping! … Continue reading AFC Tomato Mushroom Chick’n Marsala

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PORTOBELLA SHITAKE PASTA

PORTOBELLA SHITAKE PASTA I use mushrooms in a lot of different dishes. In this dish it's all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result! Serves 2-4 6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cut … Continue reading PORTOBELLA SHITAKE PASTA

THOSE BLOODY MUSHROOMS

  THOSE BLOODY MUSHROOMS Wow. Over the top. How about we try over potato bread toast with these 'shrooms instead of always pasta? Ready, get set, go! Makes 4 cups 8 T. margarine 1 lb. fresh white button mushrooms, washed and cut 1 lb. crimini (Babybella) mushrooms, washed and cut Cut mushrooms into different sizes … Continue reading THOSE BLOODY MUSHROOMS

MAPLE MARSALA MUSHROOMS

MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6 1/4 c. grape seed oil 10 oz. Babybella (crimini) mushrooms, cut into chunks 12 oz. white button mushrooms, cut into chunks sea salt freshly ground … Continue reading MAPLE MARSALA MUSHROOMS

SAFFRON ALMOND COOKIES

SAFFRON ALMOND COOKIES with raisins and Marsala wine. Topped with cocoa-sugar. The perfect cookie! Melts in your mouth! Makes 4-2/3 dozen Preheat oven to 375 degrees 1/4 c. extra virgin olive oil 1 t. salt 1 t. baking soda 1 pinch saffron stigmas 1 T. Balsamic vinegar 1/2 c. light brown sugar, packed firmly 1/2 … Continue reading SAFFRON ALMOND COOKIES

MARSALA WINE SAUCE

MARSALA WINE SAUCE Fresh baby bella (portobella) mushrooms, sweet onion and green pepper sauteed till caramelized, then cooked in a veggie broth with Marsala wine, fresh garlic and rosemary! A versatile sauce to serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast! Serves 6-8 2 T. … Continue reading MARSALA WINE SAUCE

PEPPER AND MUSHROOM SCRAMBLED TOFU

PEPPER AND MUSHROOM SCRAMBLED TOFU Sauteed mushrooms with Mancini Fried Peppers with Onion combined with Marsala wine flavored tofu, fresh tomatoes and cilantro! Makes 5 cups 16 oz. pkg. extra firm water-packed tofu, rinsed, and wrapped in several layers of paper towel and squeezed to remove excess water Marinade: 2 T. red wine vinegar 2 … Continue reading PEPPER AND MUSHROOM SCRAMBLED TOFU

POACHED PEAR PIE WITHOUT THE CRUST

POACHED PEAR PIE WITHOUT THE CRUST Poached pears in a Marsala wine, dark rum and melted margarine sugar sauce! The finest dessert in the world!  The pie filling without the crust!  It should be illegal! Serves 4 1/4 c. margarine 3 lg. pears, washed, cut into quarters from end to end, cored and cut into thick … Continue reading POACHED PEAR PIE WITHOUT THE CRUST