A Wild Mushroom Stroganoff

After discovering that mushroom hunting is the best way to spend a Sunday afternoon, we made our mushroom stroganoff recipe (without seitan) and topped it with our wildcrafted violet cort, fluted elfin saddle, angels wing (aka osyter mushrooms), belly button hedgehog, chanterelle, pigs ear, shrimp rusula, and winter chanterelle mushrooms. Despite what it sounds like, no animals, elves, or angels were harmed in the making of this eight-mushroom stroganoff.

Mushroom Stroganoff of the Gods

This was heavenly. I am still blissed out from eating it. I had a bunch of cashew gravy leftover still, and this dinner was the obvious solution for my overabundance of gravy. I also found a bag of oyster mushrooms that Branden picked up for free at work but never told me about in the refrigerator, luckily they were still good. I think that was divine intervention. I served this with a bunch of swiss chard sauteed with garlic and olive oil as a side dish.

1 lb fettucine pasta, cooked, drained, and rinsed (but still warm)
1 large onion, sliced
.5 lbs oyster mushrooms, mostly whole, only the biggest sliced
.5 lbs cremini mushrooms, sliced thick
Salt and pepper
1 box seitan (.25 lbs), cubed
1 batch cashew gravy
Margarine
Parsley, chopped

Saute onions in margarine until translucent.
Add mushrooms to onions, season with salt and pepper, and saute until soft.
Meanwhile, fry seitan until browned.
Heat gravy, thin with extra soymilk if it looks too thick.
Place pasta on a plate, top with gravy, then mushrooms, then seitan, and garnish with parsley.

Fussili with Mushrooms

Ingredients:------------------------------------------------------
about a pound of fussili pasta.
1 cup brown button mushrooms.
1 cup Shitake mushrooms.
1 cup oyster mushrooms.
olive oil.
thyme.
2 cloves of garlic.
Instructions:------------------------------------------------------
cook the fussili until soft in boiling water with a little bit of olive oil.
saute the mushrooms and garlic in olive oil, or earthbalance, until the mushrooms are soft make sure not to burn the garlic.
drain the pasta and ad the mushrooms, garlic and thyme.
server hot or cold with salad dressing.

enjoy
-morgana