EASY MUSHROOM COOKBOOK

THE EFFORTLESS CHEF SERIES

By
Chef Maggie Chow
Copyright © 2015 by Saxonberg Associates
All rights reserved

Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
 STAY TO THE END OF THE COOKBOOK AND
RECEIVE….

I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive
collection of special recipes.

Read to the end of this cookbook and get my Easy Specialty

Cookbook Box Set for FREE!
This box set includes the following:
1. Easy Sushi Cookbook
2. Easy Dump Dinner Cookbook
3. Easy Beans Cookbook
Remember this box set is about EASY cooking.
In the Easy Sushi Cookbook you will learn the easiest methods to prepare
almost every type of Japanese Sushi i.e. California Rolls, the Perfect Sushi
Rice, Crab Rolls, Osaka Style Sushi, and so many others.
Then we go on to Dump Dinners. Nothing can be easier than a Dump Dinner.
In the Easy Dump Dinner Cookbook we will learn how to master our slow
cookers and make some amazingly unique dinners that will take almost no
effort.
Finally in the Easy Beans Cookbook we tackle one of my favorite side
dishes: Beans. There are so many delicious ways to make Baked Beans and
Bean Salads that I had to share them.
So stay till the end and then keep on cooking with my Easy Specialty
Cookbook Box Set!
 ABOUT THE AUTHOR.
Maggie Chow is the author and creator of your favorite Easy Cookbooks and
The Effortless Chef Series. Maggie is a lover of all things related to food.
Maggie loves nothing more than finding new recipes, trying them out, and
then making them her own, by adding or removing ingredients, tweaking
cooking times, and anything to make the recipe not only taste better, but be
easier to cook!

For a complete listing of all my books please see my author page at:
http://amazon.com/author/maggiechow
 INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time to
download the Easy Mushroom Cookbook. Come take a journey with me into
the delights of easy cooking. The point of this cookbook and all my
cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on cooking with Mushrooms. You will find that even
though the recipes are simple, the taste of the dishes is quite amazing.

So will you join me in an adventure of simple cooking? If the answer is yes

(and I hope it is) please consult the table of contents to find the dishes you are
most interested in. Once you are ready jump right in and start cooking.

— Chef Maggie Chow

 TABLE OF CONTENTS

About the Author.

Introduction
Table of Contents
Any Issues? Contact Me
Legal Notes
Common Abbreviations
Chapter 1: Portobello Recipes
Chili for Autumn
(Vegetarian Approved)
Mushroom Burger I
Mushroom Stir Fry I
(Portobello and Asiago)
Spicy Alfredo Pasta
Easy Chicken Marsala
Chapter 2: Crimini Recipes
Crimini and Quinoa
Lemony Soup
Double Mushroom Chops
Restaurant Style Buttered Chicken
Chicken Breast with Snow Peas and Crimini
Chapter 3: Shiitake Recipes
Shiitake and Potatoes
Japanese Mushroom Soup I
 (Shiitake, Beef, and Cheddar)
Japanese Mushroom Soup II
(Shiitake, Miso, and Tofu)
Restaurant Style Beef with Mushroom Sauce
Elegant Shiitake and Pasta
Maggie's Easy Lo-Mein
Chapter 4: Vegetarian Recipes
Classical Potato Gnocchi
North African Couscous
Zucchini and Mushroom Stir Fry
Risotto I
Gyro Style Plantains and Mushrooms
Chapter 5: Mushroom Quiche Recipes
A Quiche Of Mushrooms and Spinach
Ham and Cheese Quiche II
Broccoli and Cheddar Quiche
Quiche a la Martinique
Can I Ask A Favour?
Interested in Other Easy Cookbooks?
 ANY ISSUES? CONTACT ME
If you find that something important to you is missing from this book please
contact me at maggie@booksumo.com.

I will try my best to re-publish a revised copy taking your feedback into
consideration and let you know when the book has been revised with you in
mind.

:)
— Chef Maggie Chow
 LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC
DOMAIN.
 COMMON ABBREVIATIONS

cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: PORTOBELLO RECIPES
 CHILI FOR AUTUMN
(VEGETARIAN APPROVED)

Ingredients
2 tbsps extra-virgin olive oil
1 C. diced red onion
5 large cloves garlic, crushed or diced
2 tbsps chili powder, or more to taste
2 tsps ground cumin
2 C. juicy diced fresh tomatoes
1 (15 oz.) can no-salt-added black beans, drained
1 C. water (or red wine)
1 C. diced bell pepper (any color)
1 C. diced zucchini
1 C. corn kernels
1 C. diced white or portobello mushrooms
1 C. diced fresh cilantro, packed
1/8 tsp cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

Directions
Stir fry your onions in oil for 4 mins then season them with:
cumin, garlic, and chili powder.
Continue stir frying for 2 more mins. Add the rest of the
ingredients listed and get everything boiling.
Once boiling, set the heat to low and let the vegetables lightly
boil for 23 mins.
Before eating, top the servings with cilantro, cheddar,
guacamole, onions, and sour cream.
Enjoy.
Amount per serving (6 total)
Timing Information:

Preparation Cooking Total Time

10 m 30 m 1h

Nutritional Information:

Calories 178 kcal

Fat 5.8 g
Carbohydrates 27.8g
Protein 7.1 g
Cholesterol 0 mg
Sodium 640 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 MUSHROOM BURGER I

Ingredients
2 portobello mushroom caps
4 slices turkey bacon
3 tsps horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns

Directions
Cover a baking sheet with foil and then coat it with nonstick
spray before setting your oven to 450 degrees before doing
anything else.
Cut the stem of your mushrooms off and then clean them
under water. Take half your turkey bacon and wrap it around
a mushroom cap. Do this for both caps.
Now put the mushrooms on your baking sheet and cook them
in the oven for 20 mins.
Coat each of your buns with 1.5 tsps of horseradish and then
a piece of tomato and lettuce on one bun. Top the other bun
with a mushroom cap and form a burger.
Enjoy.
Amount per serving (2 total)
Timing Information:

Preparation Cooking Total Time

5m 15 m 20 m

Nutritional Information:

Calories 313 kcal

Fat 15.3 g
Carbohydrates 29.9g
Protein 15.5 g
Cholesterol 53 mg
Sodium 934 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 MUSHROOM STIR FRY I
(PORTOBELLO AND ASIAGO)

Ingredients
3 tbsps olive oil, divided
1 1/2 tbsps garlic flavored olive oil
1/4 onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Directions
Stir fry your mushrooms and onions in 1.5 tbsps of regular
and garlic flavored olive oil until your find the onions tender
and a bit dark around the edges. Shut the heat and top the
mushrooms with the remaining oil, pepper and salt, and your
cheeses.
Enjoy with rice.
Amount per serving (2 total)
Timing Information:

Preparation Cooking Total Time

10 m 5m 15 m

Nutritional Information:

Calories 349 kcal

Fat 34 g
Carbohydrates 7.2g
Protein 6.6 g
Cholesterol 10 mg
Sodium 360 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SPICY ALFREDO PASTA

Ingredients
12 oz. penne pasta
1/4 C. butter
2 tbsps extra-virgin olive oil
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1/2 lb portobello mushrooms, diced
1 lb medium shrimp, peeled and deveined
1 (15 oz.) jar Alfredo sauce
1/2 C. grated Romano cheese
1/2 C. cream
1 tsp cayenne pepper, or more to taste
Salt and pepper to taste
1/4 C. diced parsley

Directions
Cook your pasta in boiling water and salt for 12 mins. Then
remove all the liquid.
Stir fry your onions in olive oil and butter for 3 mins then add
in mushrooms, garlic, and red pepper.
Stir fry for 3 more mins.
Now combine in your shrimp and cook them until pink then
add: Alfredo sauce, cream, Romano, pepper, salt, and
cayenne. Let the contents lightly boil for 7 mins.
Combine the sauce with the pasta and before you serve the
pasta top it with some parsley.
Enjoy.
Amount per serving (6 total)
Timing Information:

Preparation Cooking Total Time

30 m 20 m 50 m

Nutritional Information:

Calories 707 kcal

Fat 45 g
Carbohydrates 50.6g
Protein 28.4 g
Cholesterol 201 mg
Sodium 1009 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 EASY CHICKEN MARSALA

Ingredients
4 boneless, skinless chicken breast halves
1/4 C. all-purpose flour
salt and pepper to taste
1 tbsp dried oregano
2 tbsps olive oil
3/4 C. butter
3 C. sliced portobello mushrooms
3/4 C. sun-dried tomatoes
1/2 C. packed fresh spinach
1 C. Marsala wine

Directions
Pound out your chicken to a quarter of an inch in thickness.
Then coat each piece with some oregano, flour, pepper, and
salt.
Fry your chicken pieces in olive oil until completely done
and flip them appropriately. Place the chicken aside.
Now stir fry your tomatoes, and mushrooms in butter for a
few mins then add in your wine. Let the contents cook for 12
mins and stir every 3 to 4 mins. Let everything cook for 4
more mins after adding in your spinach.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

10 m 25 m 35 m

Nutritional Information:

Calories 671 kcal

Fat 43.4 g
Carbohydrates 24.6g
Protein 32 g
Cholesterol 160 mg
Sodium 693 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 2: CRIMINI RECIPES
 CRIMINI AND QUINOA

Ingredients
1/3 C. quinoa
1 C. water
1 pinch salt
1 tbsp olive oil
1 tsp diced garlic
1 small sweet onion, diced
1 C. crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 tsp cayenne pepper
salt and pepper to taste
1/4 C. diced, toasted pecans

Directions
Toast your quinoa in a big pot for 7 mins then add in your
water and some salt.
Get everything boiling.
Once it is boiling place a lid on the pan and set the heat to
low. Cook the mix for 22 mins.
Simultaneously stir fry your onions and garlic in olive oil for
7 mins then add in pepper, salt, cayenne, potatoes, and
mushrooms. Place a lid on the pan and cook everything with
a low heat for 22 mins as well.
Stir the potatoes every 4 to 5 mins. Also add a bit of water if
necessary to avoid any burning.
Combine both pans together when everything is finished and
stir to distribute the vegetables evenly.
Garnish the mix with some pecans.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

25 m 30 m 55 m

Nutritional Information:

Calories 173 kcal

Fat 9.2 g
Carbohydrates 19.3g
Protein 4.4 g
Cholesterol 0 mg
Sodium 108 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 LEMONY SOUP

Ingredients
4 tbsps unsalted butter
2 C. diced onions
1 lb fresh mushrooms, sliced
2 tsps dried dill weed
1 tbsp paprika
1 tbsp soy sauce
2 C. chicken broth
1 C. milk
3 tbsps all-purpose flour
1 tsp salt
ground black pepper to taste
2 tsps lemon juice
1/4 C. diced fresh parsley
1/2 C. sour cream

Directions
Stir fry your onions in butter for 6 mins. Then add in: broth,
dill, soy sauce, and paprika. Place a lid on the pot once
everything is boiling, then set the heat to low and cook for 17
mins.
Get a bowl, mix: flour and milk.
Add the flour mix to the broth pot. Then continue simmering
for 15 more mins.
Season the soup with: sour cream, pepper, parsley, salt, and
lemon juice.
Continue cooking for 6 more mins.
Enjoy.
Amount per serving (6 total)
Timing Information:

Preparation Cooking Total Time

15 m 35 m 50 m

Nutritional Information:

Calories 201 kcal

Fat 13.5 g
Carbohydrates 14.8g
Protein 7.5 g
Cholesterol 32 mg
Sodium 829 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 DOUBLE MUSHROOM CHOPS

Ingredients
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, diced
1/2 lb fresh mushrooms, sliced
1 (10.75 oz.) can condensed cream of mushroom soup

Directions
Coat your pork with the following seasonings: garlic salt,
regular salt, and pepper.
Fry your pork until brown on both sides then combine in the
mushroom and onions. Continue cooking for 2 more mins.
Now add the soup, place a lid on the pan, and set the heat to
its lowest level.
Let the soup simmer for 32 mins or until you find that the
pork is completely cooked.
Enjoy everything with some cooked rice or pasta.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

10 m 30 m 40 m

Nutritional Information:

Calories 210 kcal

Fat 8.5 g
Carbohydrates 9.6g
Protein 23.6 g
Cholesterol 65 mg
Sodium 924 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 RESTAURANT STYLE BUTTERED CHICKEN

Ingredients
3 C. sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 C. seasoned bread crumbs
2 tbsps butter
6 oz. mozzarella cheese, sliced
3/4 C. chicken broth

Directions
Set your oven to 350 degrees before doing anything else.
Get a bowl, add in whisked eggs. Get a 2nd bowl, add in,
bread crumbs.
Get a casserole dish and add in half of your mushrooms.
Coat your chicken with the eggs first then with the bread
crumps.
Now fry each piece until browned.
Top the mushrooms with your chicken. Then add a topping
of cheese and then the broth.
Cook everything in the oven for 35 mins.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

15 m 30 m 45 m

Nutritional Information:

Calories 454 kcal

Fat 19.8 g
Carbohydrates 23.8g
Protein 44.1 g
Cholesterol 204 mg
Sodium 1108 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHICKEN BREAST WITH SNOW PEAS AND CRIMINI

Ingredients
1/2 C. chicken broth
1/4 C. soy sauce
1 tbsp cornstarch
1 clove garlic, diced
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size
pieces
2 C. snow peas
2 C. Crimini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into
large chunks

Directions
Get a bowl, mix until smooth: cornstarch, broth, garlic, and
soy sauce.
Get a wok hot with oil and then stir fry your chicken for 6
mins. Then place the chicken aside.
Now for 4 mins stir fry your peas, then add in your onions,
and mushrooms. Cook for 5 more mins. Drain any resulting
liquids.
Add the chicken back into the pan and warm it with medium
heat.
Now pour in your sauce and then your avocados.
Cook everything for 3 mins until bubbly and then stir.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

25 m 15 m 40 m

Nutritional Information:

Calories 494 kcal

Fat 27.3 g
Carbohydrates 36.8g
Protein 33.4 g
Cholesterol 61 mg
Sodium 1002 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 3: SHIITAKE RECIPES
 SHIITAKE AND POTATOES

Ingredients
3 tbsps olive oil
2 tbsps butter
1 lb Yukon Gold potatoes, diced
1/2 lb fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely diced
2 tsps garlic powder
1 pinch salt
1 pinch ground black pepper
1 C. diced kale
4 sprigs fresh sage

Directions
For 3 mins stir fry the following in butter and oil: shallots,
mushrooms, red pepper, potatoes, and squash. Season with:
black pepper, salt, and garlic powder.
Let the veggie mix cook for 27 mins. Stir the contents every
3 to 5 mins. Add your sage and kale and let the contents cook
for 3 more mins.
Enjoy.
Amount per serving (6 total)
Timing Information:

Preparation Cooking Total Time

15 m 35 m 50 m

Nutritional Information:

Calories 223 kcal

Fat 10.9 g
Carbohydrates 28.9g
Protein 4.1 g
Cholesterol 10 mg
Sodium 50 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 JAPANESE MUSHROOM SOUP I
(SHIITAKE, BEEF, AND CHEDDAR)

Ingredients
4 slices bacon, diced
1/2 white onion, diced
1 lb shiitake mushrooms, sliced
2 cloves garlic, diced
black pepper to taste
2 leaves fresh sage, diced
6 C. beef broth
1 C. shredded Cheddar cheese

Directions
Fry your bacon in a big pan for 7 mins. Add in your onions
and then fry for another 6 mins.
Now add: sage, mushrooms, pepper, and garlic. Cook this
mix for 12 more mins.
Add the broth and get everything lightly boiling. Let the
contents simmer for 10 mins with a low level of heat.
Finally before everything is done add in your cheese and let it
melt.
Enjoy hot.
Amount per serving (8 total)
Timing Information:

Preparation Cooking Total Time

10 m 35 m 45 m

Nutritional Information:

Calories 163 kcal

Fat 11.4 g
Carbohydrates 5.1g
Protein 8.7 g
Cholesterol 24 mg
Sodium 809 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 JAPANESE MUSHROOM SOUP II
(SHIITAKE, MISO, AND TOFU)

Ingredients
4 C. vegetable broth
4 shiitake mushrooms, thinly sliced
1/4 C. miso paste
4 tsps soy sauce
1/3 C. diced firm tofu
2 green onions, trimmed and thinly sliced

Directions
Get a bowl, mix: soy sauce, and miso paste
Boil your broth in a big pot and then combine in your
mushrooms and set the heat to its lowest level.
Let the mushrooms lightly boil for 5 mins.
Now add the soy sauce mix as well as the tofu and let the
contents continue to boil for 3 more mins.
Place your soup in serving bowls and then top with onions.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

10 m 10 m 20 m

Nutritional Information:

Calories 92 kcal
Fat 2.5 g
Carbohydrates 11.8g
Protein 5.5 g
Cholesterol 0 mg
Sodium 1406 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 RESTAURANT STYLE BEEF WITH MUSHROOM SAUCE

Ingredients
4 (8 oz.) filet mignon steaks
Kosher salt and fresh cracked pepper to taste
2 tbsps olive oil
3 tbsps unsalted butter
2 tbsps finely diced fresh ginger
1 tbsp finely diced garlic
1/2 C. thinly sliced fresh shiitake mushrooms
1/2 tsp kosher salt
3 tbsps sake
2 tbsps mirin (Japanese sweet wine)
1/2 C. unsalted butter
1 tbsp finely diced garlic chives

Directions
Set your oven to 400 degrees before doing anything else.
Sear your steaks in olive oil for 4 mins per side after
seasoning them with pepper and salt.
Now bake everything in the oven for 12 mins. Then place the
steaks to the side.
Get a bowl, mix: mirin, and sake.
Stir fry your ginger and garlic in 3 tbsp of butter for 3 mins.
Combine in: half a tsp of salt, and mushrooms.
Cook the mushrooms for 5 mins before adding the mirin mix
and letting it cook down until half of the liquid has
evaporated.
Now add half a C. of butter.
Melt down the butter and with a lower level of heat let the
butter get brown. This should occur in 9 mins.
Add the chives and your preferred amount of pepper and salt.
Top your steak with the brown mushroom sauce.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

30 m 20 m 50 m

Nutritional Information:

Calories 816 kcal

Fat 56 g
Carbohydrates 5.2g
Protein 64.9 g
Cholesterol 261 mg
Sodium 481 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 ELEGANT SHIITAKE AND PASTA

Ingredients
6 oz. angel hair pasta
6 oz. fresh sliced shiitake mushrooms
1 clove garlic, diced
1/2 onion, diced
1/4 C. white wine
1 tbsp olive oil
1/4 C. chicken broth
1/2 C. heavy whipping cream
salt to taste
ground black pepper to taste
2 tbsps grated Parmesan cheese
2 tbsps diced fresh parsley

Directions
Boil your pasta in water and salt for 7 to 10 mins. Remove all
the liquids and set aside.
Stir fry your onions and garlic until aromatic then add in the
mushrooms, broth, and wine.
Cook the mix until half of the liquid has evaporated. Then
add in your preferred amount of pepper and salt.
Add the sauce to the pasta and stir to coat everything evenly.
Garnish the servings with parsley and parmesan.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

Nutritional Information:

Calories 301 kcal

Fat 16.3 g
Carbohydrates 28.4g
Protein 7.5 g
Cholesterol 43 mg
Sodium 194 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 MAGGIE'S EASY LO-MEIN

Ingredients
4 skinless, boneless chicken breast halves - cut into thin strips
5 tsps white sugar, divided
3 tbsps rice wine vinegar
1/2 C. soy sauce, divided
1 1/4 C. chicken broth
1 C. water
1 tbsp sesame oil
1/2 tsp ground black pepper
2 tbsps cornstarch
1 (12 oz.) package uncooked linguine pasta
2 tbsps vegetable oil, divided
2 tbsps diced fresh ginger root
1 tbsp diced garlic
1/2 lb fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Directions
Boil your pasta in water and salt for 7 to 10 mins until al
dente. Drain the liquid and set aside.
Get a bowl, mix: 1.4 C. soy sauce, 1.5 tsps sugar, and 1.5
tbsps vinegar. Add in your chicken, and cover the bowl with
some plastic. Place everything in the fridge for 2 hours.
Get a 2nd bowl, mix: sesame oil, broth, black pepper, water
and the remaining sugar.
Get a 3rd bowl, mix: cornstarch, and some of the sesame
mix.
Combine both bowls (2nd and 3rd).
Now begin to stir fry your chicken for 6 mins in veggie oil in
a wok. Set aside. Then add in more veggie oil and stir fry
your onions, ginger, mushrooms, and garlic for 1 min.
Add the cornstarch mix, and cook for 3 to 5 mins until it
becomes thick.
Finally add the noodles to the mix and make sure all the
noodles are coated evenly with sauce.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

45 m 30 m 2 h 15 m

Nutritional Information:

Calories 603 kcal

Fat 14.9 g
Carbohydrates 78.9g
Protein 38.3 g
Cholesterol 62 mg
Sodium 2177 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 4: VEGETARIAN RECIPES
 CLASSICAL POTATO GNOCCHI

Ingredients
2 tbsps olive oil
3 cloves garlic, diced
1/2 C. diced red onion
salt to taste
6 Crimini mushrooms, diced
4 small mixed sweet peppers, julienned
1/2 C. cherry tomatoes, halved
4 leaves fresh basil, diced
1/2 C. balsamic vinegar
1 (16 oz.) package potato gnocchi
1 C. Additional butter or margarine

Directions
Cook your gnocchi in-line with the instructions on its box
before doing anything else.
Stir fry your garlic, in olive oil, for 2 mins, then add in some
salt and then the onions.
Cook the onions for 6 mins until tender and then add: basil,
mushrooms, tomatoes, and peppers.
Cook for another 5 mins.
Add the butter and melt it before adding the vinegar.
Get the wet mixture boiling and once it is set the heat to low
and let the mix lightly boil for 22 mins.
Add the gnocchi and toss everything.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

30 m 30 m 1h

Nutritional Information:

Calories 693 kcal

Fat 61 g
Carbohydrates 33.8g
Protein 5.9 g
Cholesterol 143 mg
Sodium 435 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 NORTH AFRICAN COUSCOUS

Ingredients
1 tbsp olive oil
1 red onion, diced
1 zucchini, coarsely diced
1 yellow squash, coarsely diced
1 carrot, coarsely diced
1 red bell pepper, coarsely diced
1 yellow bell pepper, coarsely diced
1/2 C. sliced baby portabella mushrooms
4 C. vegetable broth
1/2 tsp smoked sweet paprika
1/4 tsp ground cardamom
1/4 tsp salt
1 tbsp diced fresh cilantro
1 (16 oz.) can chickpeas, drained
2 Roma tomatoes, sliced
2 C. dry couscous
1 tsp grated orange zest
1 tbsp grated Parmesan cheese (optional)
1/2 tsp paprika (optional)
1 tbsp finely diced toasted almonds (optional)

Directions
Stir fry your carrots, onions, quash, and zucchini for 7 mins.
Then for 4 more mins stir fry everything with the yellow
peppers, red peppers, and mushrooms.
Add the following seasonings, and stir to coat: cilantro,
paprika, salt, and cardamom.
Now add the broth and get everything boiling.
Once everything is boiling, set the heat to low and add in
your tomatoes and chickpeas.
Keep the contents simmering and then add the couscous.
Place a lid on the pot and shut the heat.
For 7 mins let the couscous absorb half of the liquid.
When serving the dish top with almonds, orange zest,
paprika, and grated cheese.
Enjoy.
Amount per serving (6 total)
Timing Information:

Preparation Cooking Total Time

12 m 13 m 25 m

Nutritional Information:

Calories 387 kcal

Fat 4.9 g
Carbohydrates 72.1g
Protein 13.6 g
Cholesterol < 1 mg
Sodium 699 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 ZUCCHINI AND MUSHROOM STIR FRY

Ingredients
2 tbsps olive oil
1 tbsp diced fresh oregano
1 tbsp diced fresh basil
1 clove garlic, crushed
ground black pepper to taste
1 (15 oz.) can garbanzo beans, drained and rinsed
1 large zucchini, halved and sliced
1/2 C. sliced mushrooms
1 tbsp diced fresh cilantro
1 tomato, diced

Directions
In a pan add some oil and the following: pepper, oregano,
garlic, and basil.
Get everything hot and then add zucchini and garbanzo
beans.
Place a lid on the pan and let the contents cook for 12 mins.
Stir the mix every 4 mins.
Now add the cilantro and mushrooms and let them cook
down until they become soft.
Add in your tomatoes and place the lid back on the pot.
Cook everything for a few more mins (1-2).
Now shut the heat.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

15 m 30 m 45 m

Nutritional Information:

Calories 167 kcal

Fat 7.7 g
Carbohydrates 21.2g
Protein 4.6 g
Cholesterol 0 mg
Sodium 216 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 RISOTTO I

Ingredients
1 tbsp olive oil
3 small onions, finely diced
1 clove garlic, crushed
1 tsp diced fresh parsley
1 tsp diced celery
salt and pepper to taste
1 1/2 C. sliced fresh mushrooms
1 C. whole milk
1/4 C. heavy cream
1 C. rice
5 C. vegetable stock
1 tsp butter
1 C. grated Parmesan cheese

Directions
Stir fry your garlic and onions in olive oil until soft. Then
take out the garlic and add in: pepper, parsley, salt, and
celery.
Continue stir frying until the mushrooms are soft with a low
level of heat.
Add the cream and milk to the mushrooms and then the rice.
Once the contents are lightly boiling add in the stock one C.
at a time and let the liquid get absorbed by the rice.
After the rice is done, add your parmesan and butter and then
shut the heat.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

10 m 35 m 45 m

Nutritional Information:

Calories 439 kcal

Fat 19.5 g
Carbohydrates 48.7g
Protein 16.9 g
Cholesterol 50 mg
Sodium 768 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 GYRO STYLE PLANTAINS AND MUSHROOMS

Ingredients
3/4 C. coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 Portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 C. coarsely diced arugula
2 warmed pita bread rounds, cut in half

Directions
Stir fry your plantains in coconut oil until soft. Then place
them on paper towels.
Place all the plantains on top of each other and then flatten
them at one time to form a patty.
Fry this plantain patty in more oil until golden on both sides
then place it on paper towel again.
Add in more oil to the pan and cook your mushrooms in it
until soft.
Fill your pita bread pieces with arugula, plantain, avocado,
and mushrooms.
Enjoy.
Amount per serving (4 total)
Timing Information:

Preparation Cooking Total Time

10 m 15 m 25 m

Nutritional Information:

Calories 597 kcal

Fat 49.1 g
Carbohydrates 40.3g
Protein 6.9 g
Cholesterol 0 mg
Sodium 177 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 5: MUSHROOM QUICHE RECIPES
 A QUICHE OF MUSHROOMS AND SPINACH

Ingredients
6 slices bacon
4 eggs, beaten
1 1/2 cups light cream
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
1/2 cup chopped onions
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 (9 inch) deep dish pie crust
Directions
Preheat your oven at 400 degrees F and put some oil over the
quiche dish.
Cook bacon over medium heat until brown and then crumble
it after draining.
Mix eggs, pepper, cream, salt, nutmeg, bacon, spinach,
mushrooms, 3/4 cup Swiss cheese, 3/4 cup Cheddar cheese
and onions in a bowl very thoroughly.
Pour this mixture over the pie crust and add some cheese.
Bake in the preheated oven for about 35 minutes or until the
top of the quiche is golden brown in color.
Serving: 9
Timing Information:

Preparation Cooking Total Time

15 mins 35 mins 50 mins

Nutritional Information:

Calories 325 kcal

Carbohydrates 10.8 g
Cholesterol 139 mg
Fat 22.5 g
Fiber 2.3 g
Protein 20.9 g
Sodium 806 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 HAM AND CHEESE QUICHE II

Ingredients

2 tbsps all-purpose flour

1/2 tsp salt
1 cup half-and-half
3 eggs
2 slices Swiss cheese
1 recipe pastry for a 9 inch pie single crust pie
1/2 cup chopped fresh spinach
1/2 cup canned mushrooms
1 (4.5 ounce) can ham, flaked
1/2 cup shredded Cheddar cheese

Directions

Preheat your oven to 350 degrees F and put some oil over the
quiche dish.
Combine flour, eggs, salt and half-and-half in a bowl of
medium size
Put spinach over Swiss cheese in the baking dish and then
add mushrooms.
Pour the previous mixture into it and add flaked ham and
some cheddar cheese over it
Bake in the preheated oven for about 55 minutes or until the
top of the quiche is golden brown in color.
Serving: 8

Timing Information:

Preparation Cooking Total Time

15 mins 55 mins 1 hr 10 mins

Nutritional Information:

Calories 283 kcal

Carbohydrates 14.3 g
Cholesterol 103 mg
Fat 20.1 g
Fiber 1.2 g
Protein 11.3 g
Sodium 621 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BROCCOLI AND CHEDDAR QUICHE

Ingredients

1 cup sliced fresh mushrooms

1 cup chopped onions
1 cup chopped broccoli
5 eggs
1/3 cup MIRACLE WHIP Calorie-Wise Dressing
1/3 cup milk
1 cup KRAFT Double Cheddar Shredded Cheese Light
1 frozen deep-dish pie crust (9 inch pie)

Directions

Preheat your oven to 400 degrees F and put some oil over the
quiche dish.
Cook all the vegetables in hot oil over medium heat for about
5 minutes.
Now add this mixture of vegetables and cheese into the
mixture of eggs, milk and dressing.
Put this into the baking dish
Bake in the preheated oven for about 45 minutes or until the
top of the quiche is golden brown in color.
Serving: 8

Timing Information:

Preparation Cooking Total Time

10 mins 55 mins

Nutritional Information:

Calories 401 kcal

Carbohydrates 10.6 g
Cholesterol 202 mg
Fat 32.4 g
Fiber 2.5 g
Protein 19.3 g
Sodium 796 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 QUICHE A LA MARTINIQUE

Ingredients

1 (9 inch pie) unbaked 9 inch pie crust

1/2 cup shredded Swiss cheese
1/2 onion, minced
1 (4.5 ounce) can sliced mushrooms, drained
3 egg yolks
2 egg whites
2 tbsps all-purpose flour
2 tbsps milk
1/2 tsp chopped fresh thyme
salt and pepper to taste

Directions

Preheat your oven to 350 degrees F and put some oil over the
quiche dish.
Make a layer of cheese, mushrooms and onions in the baking
dish and pour mixture of eggs whites, milk, yolks and flour
over it.
Spread it evenly and then add thyme, pepper and some salt.
Bake in the preheated oven for about 30 minutes or until the
top of the quiche is golden brown in color.
Serving: 6

Timing Information:

Preparation Cooking Total Time

15 mins 30 mins 45 mins

Nutritional Information:

Calories 239 kcal

Carbohydrates 18.8 g
Cholesterol 111 mg
Fat 14.9 g
Fiber 1.8 g
Protein 7.8 g
Sodium 287 mg

* Percent Daily Values are based on a 2,000 calorie diet.

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