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| On a hike to Sugarloaf Mountain Maryland |
A mushroom walks into a bar and sees a beautiful woman. He goes over and starts hitting on this woman... She won't give him the light of day and turns him down.
Not willing, to give up, he pleads with her... "C'mon lady, I'm a fun-guy..." Get it fun-guy= funghi!
Gets me laughing every time!
One more for the road- because I can't resist a good ole geeky science joke:
A neutron walks into a bar. "I'd like a beer" he says. The bartender promptly serves up a beer. "How much will that be?" asks the neutron.
"For you?" replies the bartender, "no charge."
This recipe was inspired by my friends Cate and Adam, who made stuffed peppers at the mountain house. It's a spin off the idea of their stuffing, which I changed to be more mushroom heavy and dairy free. I didn't use it to stuff peppers but it could easily be a stuffing for peppers or to fill tortillas or tacos. To make it vegetarian just switch out the tofu for your favorite veg friendly protein (tofu, Seitan etc).
Ingredients:
I packet Ground turkey chopped into pieces
1 packet of mini portobello mushrooms (6 mushrooms) or 1 pack of shitake mushrooms, diced
1 yellow onion diced
3 cloves of garlic minced
4 stalks of celery diced
1 cup raw pignolis (pine nuts)
3 cloves of Shallots diced
drizzle of Black Truffle Oil
1 cup Quinoa
2 cups of Imagine Portobello Mushroom Soup (Kosher, Dairy-Free, Gluten-Free)
Instructions
1) In one pot cook the Quinoa: Bring soup and Quinoa to a boil, cover and let it simmer on low until all of the soup has been absorbed and quinoa is soft and fluffy, mixing occasionally
2) In one frying pan put some olive oil to cover the pan and throw the chopped turkey into it on medium heat, stirring occasionally until meat is browned on both sides but not over cooked so that it doesn't become dry.
3) In another frying pan put enough olive oil to coat the pan and warm on medium heat
4) Add onion, shallots, garlic and celery and cook for a few minutes
5) Add mushrooms and pignolas (pine nuts)
6) Once all ingredients are cooked combine the
two pans into the pot, mix together
7) Drizzle the top with truffle oil and mix it in*
Serves 4-6
*If serving right away you can drizzle a bit of truffle oil on top of each bowl of stirfry before serving instead of adding it to the big pot*
"For you?" replies the bartender, "no charge."
This recipe was inspired by my friends Cate and Adam, who made stuffed peppers at the mountain house. It's a spin off the idea of their stuffing, which I changed to be more mushroom heavy and dairy free. I didn't use it to stuff peppers but it could easily be a stuffing for peppers or to fill tortillas or tacos. To make it vegetarian just switch out the tofu for your favorite veg friendly protein (tofu, Seitan etc).
Ingredients:
I packet Ground turkey chopped into pieces
1 packet of mini portobello mushrooms (6 mushrooms) or 1 pack of shitake mushrooms, diced
1 yellow onion diced
3 cloves of garlic minced
4 stalks of celery diced
1 cup raw pignolis (pine nuts)
3 cloves of Shallots diced
drizzle of Black Truffle Oil
1 cup Quinoa
2 cups of Imagine Portobello Mushroom Soup (Kosher, Dairy-Free, Gluten-Free)
Instructions
2) In one frying pan put some olive oil to cover the pan and throw the chopped turkey into it on medium heat, stirring occasionally until meat is browned on both sides but not over cooked so that it doesn't become dry.
3) In another frying pan put enough olive oil to coat the pan and warm on medium heat
4) Add onion, shallots, garlic and celery and cook for a few minutes
5) Add mushrooms and pignolas (pine nuts)
6) Once all ingredients are cooked combine the
two pans into the pot, mix together
7) Drizzle the top with truffle oil and mix it in*
Serves 4-6
*If serving right away you can drizzle a bit of truffle oil on top of each bowl of stirfry before serving instead of adding it to the big pot*
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| Fun-guy Mushroom Quinoa + Turkey Stirfry |
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