Garlic Butter Roasted Mushrooms

1 pound mushrooms, halved if large

2 Tbsp capers, rinsed and chopped

3 large garlic cloves, minced

2 Tbsp olive oil

3 Tbsp butter, cut into pieces

fresh cracked pepper

2 tsp fresh lemon juice

1/4 c chopped flat-leaf parsley

Preheat oven to 450 degrees with rack in middle. Toss mushrooms with capers, garlic, oil and pepper in shallow baking dish. Top with butter and roast, stirring occasionally, for 15-20 minutes. Stir in lemon juice and parsley and serve immediately.

Vegan Seitan and Mushroom Stroganoff

2 Tbsp corn starch

3 Tbsp soy sauce

1 1/3 c vegetable broth

2 cloves garlic, minced

2 Tbsp tahini

2 tsp olive oil

2 c thinly sliced onions

4 cloves garlic, minced or pressed

4 c sliced fresh mushrooms

2 c thinly sliced seitan strips (found at B'ham Food Co-0p)

1/2 c chopped fresh parsley

ground black pepper, to taste

cooked brown rice or egg-free noodles

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth and 2 cloves minced garlic. Cook over med-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.

Place oil in large skillet and heat over med-high heat. When oil is hot, saute' the onion and 4 cloves minced garlic for 10 minutes. Add mushrooms and cook, stirring often, for 5-7 minutes. Stir in the seitan s trips and reserved gravy into the onions and mushrooms. Reduce heat to low and sit often, about 5-10 minutes, until the seitan is heated through. Add parsley and season stroganoff with ground pepper. Serve over brown rice or egg-free noodles.

Stuffed Mushrooms (2 fillings)

Mushrooms

Sausage, cooked and crumbled

Green onions, chopped

Cheddar cheese, grated

Parmesan cheese, grated

Mayo

Few drops hot sauce

Frozen chopped spinach, thawed and squeezed dry

Cream cheese

Parmesan cheese, grated

Nutmeg (pinch)

FILLING #1: Combine sausage, green onions, cheddar cheese, mayo and hot sauce (all to taste). Fill half of mushrooms with mixture and top with parmesan cheese. Bake 350 degrees for about 20 minutes.

FILLING #2: Combine spinach, cream cheese, parmesan cheese and nutmeg (all to taste). Fill half of mushrooms with this mixture and top with parmesan cheese. Bake 350 degrees for about 20 minutes.