Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
low stream, stirring. Cook, stirring, for about 10 mins or until
For the crepes, whisk eggs, salt,
/2 hours.
Meanwhile, for the mushroom ragu, melt the butter
For the Mushroom Ragout:
The mushroom ragout can be made ahead
nd olive oil.
Marinate for 1 hour under refrigeration.
For Bacon-Mushroom Sauce:
Put bacon & onion
grease the foil.
Remove mushroom stalks from the caps; chop
For the mushroom risotto, heat 1 tbsp oil
over the meat.
Bake for 1 hour or until an
Directions for stuffed peppers with ground beef and
ixture into each mushroom cap.
Place the stuffed mushroom caps on a
bout the soup: The recipe software interpreted \"creamy mushroom soup\" as cream
low to rest for 5 minutes.
Knead for 5 minutes
Soften shiitake mushrooms in water for 45 minutes. Squeeze the water
f each pork chop.
For the sauce, in the same
n fridge for 15 mins.
Meanwhile, to make the mushroom pasta
ustard. Cook in preheated oven for 60 minutes until bacon is
For the burger, knead the ground
For the mushroom risotto, heat 1 tbsp oil