- Green Cabbage & Mushrooms
- Russian Mushroom Leek Soup
- Spinach & Mushroom Quesadilla
Green Cabbage & Mushrooms
From Dr. Andrew Weil
1 tbsp extra virgin olive oil
1 large onion, halved and sliced thin
6 cups finely shredded red cabbage
½ cup applesauce
¼ cup balsamic vinegar
2 tbsp maple syrup
1 tbsp caraway seeds
salt to taste
1. Heat olive oil in large skillet or wok. Add the onion and cook until browned.
Add the cabbage, stir until well combined, and cook until cabbage softens,
about 3 minutes.
2. Meanwhile, combine the remaining ingredients in a small bowl. Add the
mixture to the cabbage and continue stirring until heated through.
3. Add salt to taste. Serve warm or cold.
Russian Mushroom Leek Soup
Melt ½ stick butter in a kettle.
Saute in a bit of the broth: 2 large chopped leeks and 2 large chopped carrots
Stir in: 6 C chicken or vegetable broth, 2 tsp dill weed, ½ tsp pepper, ½ bay
leaf, 2 pounds diced potatoes
Simmer about 20 minutes until the potatoes are slightly tender. Meanwhile,
melt ½ stick butter, or olive oil in a skillet. Saute 1 pound sliced mushrooms
about 5 minutes.
Combine 1 C milk with ¼ C flour until smooth (either using a whisk or a
blender). Pour into soup with mushrooms. Cook and stir until lightly
thickened. Garnish with sour cream and more dill.
From Dr. Andrew Weil
1 tbsp extra virgin olive oil
1 large onion, halved and sliced thin
6 cups finely shredded red cabbage
½ cup applesauce
¼ cup balsamic vinegar
2 tbsp maple syrup
1 tbsp caraway seeds
salt to taste
1. Heat olive oil in large skillet or wok. Add the onion and cook until browned.
Add the cabbage, stir until well combined, and cook until cabbage softens,
about 3 minutes.
2. Meanwhile, combine the remaining ingredients in a small bowl. Add the
mixture to the cabbage and continue stirring until heated through.
3. Add salt to taste. Serve warm or cold.
Russian Mushroom Leek Soup
Melt ½ stick butter in a kettle.
Saute in a bit of the broth: 2 large chopped leeks and 2 large chopped carrots
Stir in: 6 C chicken or vegetable broth, 2 tsp dill weed, ½ tsp pepper, ½ bay
leaf, 2 pounds diced potatoes
Simmer about 20 minutes until the potatoes are slightly tender. Meanwhile,
melt ½ stick butter, or olive oil in a skillet. Saute 1 pound sliced mushrooms
about 5 minutes.
Combine 1 C milk with ¼ C flour until smooth (either using a whisk or a
blender). Pour into soup with mushrooms. Cook and stir until lightly
thickened. Garnish with sour cream and more dill.
Mushroom Recipes
Spinach & Mushroom Quesadilla
2 tbsp canola oil
2 med. Red onions
8 oz button or cremini mushrooms, thinly sliced
6 oz shredded spinach
8 flour tortillas
8 oz pepper Jack cheese
1. Preheat oven to 400o. In a 12-inch skillet over medium heat, warm 1 tbsp oil.
Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add
mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding
the next; cook until spinach is completely wilted and mixture is dry, 2 to 3
minutes total. Season with salt & pepper.
3. Brush one side of tortillas with remaining tbsp oil. Place 4 tortillas, oiled sides
down, on two baking sheets. Layer each tortilla with cheese, spinach mix, and
more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up,
and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them
once, about 10 minutes. To serve, cut in quarters.
2 tbsp canola oil
2 med. Red onions
8 oz button or cremini mushrooms, thinly sliced
6 oz shredded spinach
8 flour tortillas
8 oz pepper Jack cheese
1. Preheat oven to 400o. In a 12-inch skillet over medium heat, warm 1 tbsp oil.
Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add
mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding
the next; cook until spinach is completely wilted and mixture is dry, 2 to 3
minutes total. Season with salt & pepper.
3. Brush one side of tortillas with remaining tbsp oil. Place 4 tortillas, oiled sides
down, on two baking sheets. Layer each tortilla with cheese, spinach mix, and
more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up,
and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them
once, about 10 minutes. To serve, cut in quarters.
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