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Ingredients:

• 2 tomatoes, diced
• 6 large crimini mushrooms, stemmed
• 1/2 cup baby arugula, coarsely chopped 4
• oz. fresh burrata cheese, room temperature, patted dry and torn into 6 pieces
• 1 tbsp. olive oil
• 2 tsp. red wine vinegar
• 2 tsp. basil
• Salt and cumin to taste

Directions:

1. Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper. In a bowl, combine tomatoes, 1 tsp each oil, vinegar and basil and salt and cumin. Spread in a single layer in center of baking sheet, leaving room along outer edges.
2. In same bowl, combine mushrooms, remaining 2 tsp oil, 1 tsp each vinegar and basil and salt and cumin. Arrange mushrooms stem side up along outer edges of baking sheet. Bake for 15 minutes. Turn mushrooms, stirring juices into tomatoes, and bake until mushrooms are tender, about 5 minutes.
3. Place 1 mushroom stem side up on top of a plate and place 1- piece cheese in cavity of each. Arrange tomatoes over cheese and garnish with arugula.

Ingredients:

• 3 tbsp. flour
• 4 cups water
• 2 chicken bouillon cubes
• 5 oz. shiitake mushrooms, sliced
• 8 oz. baby bella, sliced
• 1 celery stalk
• 1 tbsp. light butter (optional)

Directions:

1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 2 oz. shiitake mushrooms, stemmed and sliced
• 1 lemon, the zest and the juice
• 8 oz. whole-wheat fettuccini
• ½ cup chopped fresh basil
• ½ cup shredded parmesan cheese

Directions:

1. Bring a large pot of water to a boil for cooking pasta.
2. Heat oil in large nonstick skillet over medium-high heat. Add garlic, and mushrooms cook until tender. Stir in lemon zest, lemon juice, salt and pepper.
3. Meanwhile, cook pasta, according to package directions. Drain, reserving ½ cup cooking liquid.
4. Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Ingredients:

• 1 cup quinoa
• 1 tbsp. olive oil
• 1 lb. cremini mushrooms, thinly sliced
• 5 cloves garlic, minced
• 1/2 tsp, dried thyme
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp. grated Parmesan

Directions:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
3. Serve immediately, garnished with Parmesan, if desired.

Ingredients:

• 2 bok choy, halved lengthwise and cut into 2 inch strips
• 1 cup sliced shiitake mushrooms
• 4 tbsp. olive oil
• ¼ cup balsamic vinegar
• 1 tbsp. brown sugar
• 1 clove garlic, minced
• 1 tbsp. tamari sauce
• Salt and pepper

Directions:

1. Position a rack in the center of the oven, and heat the oven to 400 degrees F. Line a baking sheet with parchment.
2. In a large bowl, toss the bok choy, mushrooms, 1 Tbsp. of oil, salt and pepper. Spread the vegetables on the baking sheet, and roast for  about 15 minutes.
3. Meanwhile, in a small saucepan, whisk together the vinegar and brown sugar. Bring to a simmer over medium-low heat, and cook until reduced, 2 to 5 minutes. Add the garlic and simmer for 30 seconds. Take off the heat, and the remaining Tbsp. olive oil and the tamari, and stir to combine. Pour the balsamic mixture over the bok choy and mushrooms, toss to coat, and continue to roast until tender, 5 to 10 minutes more. Serve immediately.

Ingredients:

• 2 cups assorted shiitake mushrooms
• 2 tbsp. butter
• 2 tbsp. soy sauce
• 1 tsp. wasabi paste
• 1 pinch kosher salt
• Juice from a quarter lemon

Directions:

1. Sauté these mushrooms over medium-high heat, cut side down, with one tablespoon of butter. Avoid any temptation of moving the mushrooms for several minutes.
2. Once the mushrooms are nice and golden, add the remaining tablespoon of butter, along with a teaspoon of wasabi to one end of the skillet. Integrate the wasabi as best you can into the butter.
3. Add the soy sauce to the butter and wasabi. It will begin to bubble and thicken to a glaze. Toss everything together, making sure the mushrooms are fully coated in the sauce. To finish, sprinkle a pinch of coarse Kosher salt atop, and squeeze the juice from a quarter lemon. Serve immediately.