Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!
This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used Continue reading →
Cashew butter makes this soup rich and creamy without a drop of dairy, and the shitakes are very healthful. In China, they’ve been used for their immune-boosting properties for thousands of years. What a delicious way to ward off colds and flus! When cooking with any type of fresh mushrooms, sauté them first to seal in the flavor or they will give it all to the broth. Continue reading →
Saluting eating local, seasonal and organic, please check out my appearance on Channel 22 cooking Quinoa Shiitake Mushroom Pilaf. Gluten-Free Recipes for the Conscious CookAuthor Leslie Cerier shows you how to cook this quick and easy dish, which also tastes great as a stuffing for squash or bell peppers… YUM! try it for Thanksgiving, too.