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INGREDIENTS

• 2 kg very ripe almost yukky tomatoes, chopped
• 1 teaspoon olive oil
• 1 onion, chopped
• 6 cloves garlic, crushed
• 1 zucchini, sliced
• 1 eggplant, diced
• 100 gsliced mushrooms
• 20 g fresh basil, chopped
• sea salt

DIRECTIONS

1. Fry the onions and garlic in olive oil until fragrant.
2. Add the chopped tomatoes, zucchini and eggplant.
3. There is no need to add liquid as the tomatoes form their own.
4. Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
5. Season to taste.
6. Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
7. Add the chopped basil to the blender and blend until the sauce is smooth.
8. Return the sauce to the pot, and add the sliced mushrooms.
9. Simmer until the mushrooms are cooked.

INGREDIENTS

• 2 lbs large shrimp, peeled and deveined
• 1 teaspoon dried marjoram, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 4 ounces portabella mushrooms, sliced
• 2 ouncesshiitake mushrooms , sliced
• 2 ouncesoyster mushrooms , sliced
• 2 tablespoons butter
• 1 cup sweet onions, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 2 (14 1/2ounce)cans chicken broth
• 1/4 teaspoon ground turmeric
• 1/2 cup dry white wine
• 1 cupfrozen peas , small and thawed
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemons, zest of, grated

DIRECTIONS

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest– Serve immediately.

INGREDIENTS

• 1 (10fluid ounce)cancondensed cream of mushroom & garlic soup
• 2 1/2 cups shredded medium cheddaror sharp cheddar cheese
• 1/4 cup milk

DIRECTIONS

1. Pour condensed soup in small saucepan.
2. Add milk and stir.
3. Warm over low-medium heat.
4. Stir in shredded Cheddar cheese 1/2 cup at a time.
5. Stir every 30 seconds or so, until cheese is completely melted.
6. Continue to heat another minute then serve immediately.

INGREDIENTS

• 2 lbsboneless cross-rib roast or blade roast , trimmed
• 2 tablespoonsvegetable oil
• 6 slices bacon, chopped
• 2 tablespoons butter
• 2 onions, sliced
• 12 ounces mushrooms, quartered if large
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 (440ml)can guiness beer(or whatever you have)
• 1 tablespoon grainy mustard
• salt and pepper
• 6 1/2 ounces puff pastry, thawed
• 1 egg, beaten

DIRECTIONS

1. Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
2. Transfer to bowl with a slotted spoon.
3. Add bacon to pan and cook until crisp.
4. Add to beef.
5. Drain the fat from the pan and melt the butter over medium heat.
6. Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
7. Stir in tomato paste and cook, stirring, for 2 minutes.
8. Sprinkle with flour and cook, stirring, for 1 minute.
9. Whisk in beer, mustard, salt and pepper until smooth.
10. Return beef mixture with any juices to pan.
11. Cover and bake in 350 oven for 1 hour or until beef is tender.
12. Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
13. Put mixture into an 8 cup (2 L) oval casserole.
14. On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
15. Trim edges.
16. Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
17. Brush with egg and make 4 slashes for steam vents.
18. Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.

INGREDIENTS

• 1 tablespoon olive oil
• 1 largewhite onion , finely chopped
• 5 garlic cloves, minced
• 2 eggs, beaten
• 1/2 teaspoon chopped thyme leaves
• 3 tablespoons Dijon mustard, plus
• 1 teaspoon Dijon mustard
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1 cup milk
• 2 lbs ground beef(equal parts beef, pork, and veal preferred)
• 2/3 cup crushed saltines
• 1/4 cup minced flat leaf parsley
• 1 tablespoon coarse salt
• 2 teaspoons fresh ground black pepper
• 8 ounces thinly sliced bacon

Mushroom Gravyrecipe66984

• 4 tablespoons unsalted butter
• 2 cups thinly sliced mushrooms(8 ounces)
• 1/4 cup unbleached flour
• 2 1/2 cupsvegetable stock (store-bought or homemade)
• 1/4 cup dry red wine
• 2 tablespoons tamari soy sauce
• fresh ground black pepper

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Pour the oil into a sauté pan and set over medium-high heat.
3. Add the onion and garlic and saute until translucent, about 5 minutes.
4. Remove from heat and allow to cool.
5. In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
6. Place the ground meat into another bowl and pour the egg mixture over the meat.
7. Add the saltines, parsley, onion, and garlic to the bowl.
8. Season with salt and pepper.
9. Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
10. Transfer to a cookie sheet and form into a loaf.
11. If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
12. Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
13. If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
14. Remove from the oven and set aside to rest for 5 minutes.
15. Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
16. Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
17. Add the mushrooms and sauté until brown, about 7 minutes.
18. Stir in the flour; it will become very pasty.
19. Cook this roux for 2 minutes, stirring constantly.
20. It will stick to the bottom of the pan a little bit; that’s okay.
21. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
22. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
23. Serve in a sauceboat.