Classic Russian Beef Stroganov in Portobella

Stuffed Portobella and Zucchini

Portobella mushrooms are delectable and substantial single dish vegetarian meals when stuffed with nutty pesto sauteed tofu and topped with mozzarella and Parmagiano-Reggiano.  For the more carnivorous, sausage and onion with a fresh marinara, mozzarella and Parmagiano Reggiano

L.A. Funghi, the Magic of Mushrooms

Porcini, Chanterelle,  Morels, Wood Ear, 

Blue Foot, Black Trumpet, Shiitake,  St.George, or Butter Bolete...............L.A. Funghi's got them!

Chef Dirk Hermann developed his passion for food and madness for mushrooms as a young boy growing up in the Bavarian Alps. Dirk's parents where restauranters who frequently traded with wild mushroom hunters for meals, and the light to dark, sweet to bitter, famous Bavarian beers. Dirk continued this tradition as a chef and restaurant owner in his homeland as well as the US. 

Dirk is known as the 'L.A. Funghi', and his remarkable assortment of mushrooms can be found at the Sunday Hollywood Farmers Market, and other local farmers markets.....
For LA Funghi locations, recipes and the medicinal qualities of mushrooms go to Dirk's site
L.A. Funghi.com 

One of the simplest mushroom techniques of all, stuffed...

..and they can be stuffed with most anything.

 Above is a simple mix of walnuts, spinach, basil, mushroom stems, and feta cheese, 

and quickly broiled for 10-15 minutes. 

'Kinda Like a Chef' blog has an ultra simple recipe for olive oil fried mushrooms using L.A. Funghi's mixed mushroom basket here

Love mushrooms? Love beer?   Check out wild mushroom hunter and home brewer, Damon's 'Life with Beer' blog, for   Chanterelle Belgium Ale

Cali Buddha Winter Dinner

Crimini mushrooms tossed in rosemary, thyme, garlic and a splash of olive oil...broil 5-7 minutes.

Broiled, herbed mushrooms have a special connection with brown rice, and you need little else for a delicious dinner.  A few shavings of Parmesan may be added, and a tiny splash of Balsamic vinigar for something extra special.

Short grain brown rice simply steamed. Bring 4 cups of cold water to a boil, add a dash of sea salt and 2 cups brown rice, return to a boil, cover and reduce heat to low simmer, cook 40 minutes, and no matter how tempted you may be, DO NOT remove the lid before 40 minutes, after 40min. remove from heat and let rest 5 minutes...and it will be perfection

Baby Bamboo...asparagus is at its best simply steamed, and this can be done in the microwave in 40 seconds, the microwave works remarkebly well for vegetables and even fish, but make sure you use absolutely no plastic, ever, in the microwave, only glass. A squeeze of meyer lemon makes it complete

Purple carrots poached in fresh ginger spiked orange juice. May be poached on the stove top or the microwave. Don't over cook, they should have a nice crunch, and yes, orange or gold carrots work equally well, as do beets. 

Angou Pear, walnut, winter lettuce such as Mizuna, dried cherry, red wine vinegar macerated red onion, and Roquefort cheese combine for a heavenly salad that loves to be with brown rice

Healthy, One Pot Lusciousness

 

So easy! Brown rice, short grain is best for this dish, assorted vegetables, fresh herbs, a few small pieces of fish, and a 2 quart saucepan with a lid.  Bring 2 cups of water to a boil, add one cup of brown rice, return to a boil, add root veggies, reduce heat to a simmer and cover with lid, simmer aprox 35 minutes. ...DO NOT REMOVE LID BEFORE 35 MIN*...Turn off heat, add fish, fast cooking veggies, tofu if you have it, and fresh herbs, cover, and let stand 15 minutes-with no heat...

  serve with a splash of soy sauce and a few drops of sesame oil, or a drizzle of olive oil.

As shown with cilantro, mushrooms, eggplant, green beans, carrots, and cilantro. The above dish was prepared with a cutting board, sharp knife, and a single burner hot plate in an artist studio with no kitchen.  Ingredient cost was $6.00 using sushi grade fish, and a hand full of veggies from a local Korean market.

*The secret to steamed rice is very simple, after bringing rice and water to a boil, cover and reduce heat to low, and Do Not Remove the Lid. That's it, just that easy.

   

Curried Potato Stuffed Baby Bellas on Bed of Pink Lentils

Curried Potato Stuffed Baby Bella's on Bed of Gingered Pink Lentils

Miso Roasted Walnuts, Shiitake and Crimini Mushroom with Lemon Thyme Green Beans

Shiitake, Walnut and Goat Cheese Stuffed Eggplant

Slice Japanese or Chinese eggplant lengthwise, 1/4" thick, spread with a thin layer of goat cheese, chopped shiitake mushroom, chopped walnuts, minced garlic and finely chopped flat leaf parley...gently roll up and secure with a toothpick, bake 30 minutes at 350
This is one of those delicacies that's even better the next day, hot or cold...make extra!