QUINOA VEG CLAM & OYSTER CHOWDER Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful! Makes 9-1/4 cups Make sea water: 3 c. water 1 … Continue reading QUINOA VEG CLAM & OYSTER CHOWDER



ROASTED BEET STEAKS This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4 Preheat oven to 400 degrees 2 lbs. fresh beets - wash beets, cut off ends and peel - … Continue reading ROASTED BEET STEAKS


BAKED STUFFED MADEIRA MUSHROOMS Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot! Serves 4-6 Preheat oven to 375 degrees 1-1/2 lbs. large stuffing mushrooms (14 - 17) - wash to thoroughly remove all dirt, cut off a slice from the stem and discard, now … Continue reading BAKED STUFFED MADEIRA 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


MY IMMUNE BOOSTER SOUP This soup is a complete meal. You'll walk away thinking you'll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the … Continue reading MY IMMUNE BOOSTER SOUP


ONION MUSHROOM WINE SOUP Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings! Makes 18 cups CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut … Continue reading ONION MUSHROOM WINE SOUP


NEARLY RAW MUSHROOM-ONION SALAD DRESSING Fresh mushroom and sweet onion blended with fresh garlic and ginger. Seasoned with thyme. Strong flavors, creamy texture! Melt in your mouth dressing! For those who like creamy vinaigrette dressings without non-dairy creamers! Makes 2-1/2 cups 8 oz. fresh white button mushrooms, washed and trimmed, cut into chunks 1/2 c. … Continue reading NEARLY RAW MUSHROOM-ONION SALAD DRESSING


SPINACH BENEDICT SALAD Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make  a Veggie Eggs Benedict, which would require a stove, a toaster and a blender.  When the lights went out at Kirby Manor and I had … Continue reading SPINACH BENEDICT SALAD


MUSHROOM BREAD STUFFING A mushroom and sweet onion bread stuffing flavored with white wine! Serves 8 Preheat oven to 325 degrees 1/2 c. margarine 1 c. diced sweet onion, 3/8 inch squares 3 c. diced fresh, white mushrooms, 3/8 inch cubes sea salt and black pepper 2/3 c. Vouvray wine (or other semi-sweet white wine) … Continue reading MUSHROOM BREAD STUFFING


EGGPLANT AND MUSHROOM CHILI Italian and Mexican flavors combine in a gourmet style fine dining chili experience! Makes 12 cups 6 T. margarine 12 oz. fresh button/white mushrooms, cut into 1/2 inch cubes 3 c. cubed eggplant, unpeeled, 1/2 inch cubes (no larger) 1 t. salt 2 T. extra virgin olive oil 1/2 lg. sweet … Continue reading EGGPLANT AND MUSHROOM CHILI


SHARON LEE'S STEWED TOMATOES Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro! Serves 4-5 1 T. margarine 2 T. extra virgin olive oil 1/2 lb. white mushrooms, diced into 3/8 - 1/2 inch cubes 2 garlic cloves, peeled and finely chopped 2 T. Burgundy wine 2 … Continue reading SHARON LEE’S STEWED TOMATOES


SAUTEED ASPARAGUS Fresh steamed asparagus sauteed with fresh mushroom, then tossed with fresh tomato and a splash of lemon. A simple and delicious way to serve asparagus as a side dish! Serves 2 1 bunch fresh asparagus, bottom 3rd of stalks removed and discarded, remainder cut into 1 inch lengths, then steamed till tender but … Continue reading SAUTEED ASPARAGUS


SCALLOPED POTATOES WITH MUSHROOM Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish! Serves 6 Preheat oven to 350 degrees 3 lg. baker potatoes (the lg. ones you buy individually in the market), peeled and cut crosswise into very … Continue reading SCALLOPED POTATOES WITH MUSHROOM


WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs Preheat oven to 350 degrees Stuffing: 4 c. fresh frozen bread crumbs (made from French baguette); I freeze the bread, then … Continue reading WALNUT BAKED STUFFED MUSHROOMS


SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light! … Continue reading SHARON’S BAKED ZITI


CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8 … Continue reading CREAMY BASIL PESTO


AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2 … Continue reading AUTUMN SKILLET