Cheesey Chard with Chicken and Oyster Mushrooms 1 deboned chicken thigh, 3/4" dice 1/2 lb oyster mushrooms, diced 3/4" pieces 1/2 white onion, diced 3 c chard, 1"dice, stalks smaller 1/4 lb swiss cheese, roughly grated 1/4 c couscous (optional) fresh ground pepper to taste tamari to taste at table 2 Tb olive oil 1 Tb butter Heat a skillet, add the oil, onion, mushrooms, chicken, and pepper. Saute uncovered over low heat about 5 minutes, turning a couple of times, until onions are translucent and mushrooms and chicken are beginning to brown. Add couscous (if included), chard, and butter, and a few tablespoons water, if needed. Cover, turn down heat, and simmer for 2 minutes. Add grated cheese and cover. When cheese is melted, use a spatula to lift out servings. Have tamari available at the table. Kale, White Bean, Sausage Stew with Oyster Mushrooms 3 small yellow onions, chopped 3 cloves garlic, minced 1 bunch kale, chopped/torn coarsely (I sometimes use a mix of kale and chard, but begin by cooking the kale first, then add chard) 2 c uncooked mushrooms, chopped (I used locally grown shitake and oyster mushrooms) 1 lb sausage (I used humanely raised and locally made Italian sausage), removed from casing and crumbled 1-1/2 c navy or great northern white beans (or a 15-oz can, Eden Organic’s the best!) 5-6 c diced/crushed tomatoes (I used my recently canned tomatoes; can also use canned tomatoes from the store) 3 c water/stock 1/2 – 3/4 c fresh basil (if available), coarsely chopped 1/2 – 3/4 c fresh parsley, coarsely chopped 1-2 TBSP olive oil 1 TBSP butter (or an additional TBSP olive oil) Making your stew: In a large, deep saucepan (or soup pot), sautee onions and garlic in olive oil until onions are translucent. Add kale and sautee on medium until wilted. Remove kale-onion-garlic mixture to a bowl and set aside. Place butter in pan and sautee mushrooms ~2 minutes. Remove and set aside with kale mixture. Remove sausage from casing and crumble into pan. Brown sausage over med – med/high heat. Once browned, add 1/2 the tomatoes (~2 cups) and continue cooking over medium heat. Add rinsed beans to sausage and tomatoes, mix. Add basil and parsley, mix, and continue cooking over medium heat. Add mushrooms, kale, onions, and garlic, remaining tomatoes, and water/stock (~3 cups, depending on the desired consistency) to stew. Bring it all to a simmer and keep over heat for ~10 minutes to blend flavors. Salt to taste. Pork with Cumin and Oyster Mushroom 1 3 1/2-pound center-cut pork loin 4 teaspoons ground cumin 3 tablespoons butter 14 ounces oyster mushrooms, halved 1/2 cup plus 1 tablespoon chopped shallots 2 tablespoons finely chopped garlic 1 tablespoon plus 1 teaspoon finely chopped jalapeño chili (with seeds) 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped oregano 1 14 1/2-ounce can low-salt chicken broth 2 tablespoons all purpose flour 1/4 cup dry Sherry Cilantro sprigs print a shopping list for this recipe preparation Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside. Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Slice pork. Garnish with cilantro sprigs. Serve pork with sauce. Read More http://www.epicurious.com/recipes/food/views/Cumin-Pork-Roast-with-Wild-Mushroom-Sauce-3120#ixzz1PTaRJZaH Oyster Mushroom Saute 3 medium leeks 2 teaspoons olive oil 1/2 cup Johannisberg Riesling 1/2 red bell pepper 1 quart fresh oyster mushrooms 1 package baked tofu 1 teaspoon tamari, diluted with 1/2 teaspoon water Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional Directions Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.