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	Question,GroundTruth

	What can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:

	Vegan marinated Mushroom Bowls and Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings
	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."


	I have leftover mushrooms, I don't know what to do with them, what should I make? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice.
	This is the recipe:
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: The Braised turkey legs with creamy madeira mushrooms,"Ok! Here is a recipe for this dish: Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"


	What can I make with Morel mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:

	Vegan Marinated Mushroom Bowls and Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings



	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."


	I have cremini mushrooms and I was wondering what to do with them? " Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings



	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."


	I bought some mushrooms and I don't know what to make with them? Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings



	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."


	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings



	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."


	What can I make with Enoki mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan Marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	What recipes can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: The Braised turkey legs with creamy madeira mushrooms,"Ok! Here is a recipe for this dish: Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	What dishes can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan Marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:

	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	How can I incorporate mushrooms into a dish? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	Can you suggest some dishes using mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan Marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	Can you suggest some meals using mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan Marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	Mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"



	mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe:
	Vegan marinated Mushroom Bowls with Lentils and Wild Rice
	Prep time: 40 mins
	Total time: 40 mins
	Author: Mushroom Council
	Serves: 4 servings

	Ingredients:
	Marinated Mushrooms:
	¼ cup extra-virgin olive oil
	2 tablespoons unseasoned rice vinegar
	1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
	2 teaspoons dark sesame oil
	1 teaspoon chili oil
	1 green onion, thinly sliced
	1 tablespoon chopped fresh cilantro
	1 teaspoon sesame seeds
	8 ounces crimini mushrooms, thinly sliced
	Other:
	2 cups thinly sliced purple cabbage
	1 tablespoon fresh lime juice
	pinch of salt
	2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
	2 cups cooked French lentils
	1 cup cooked wild rice
	1 cup chopped cucumb

	Instructions:
	1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
	2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
	3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
	4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
	5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
	6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.


	Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe:
	The Braised turkey legs with creamy madeira mushrooms
	Description:
	Prep time: 35 min.
	Oven time: 3 hours
	Author: Emily Gussin
	Serves: 4 servings

	Ingredients:
	2 uncooked turkey legs (see Tips)
	50g salted butter
	2 tbsp olive oil
	2 medium onions, sliced
	30g mixed dried mushrooms
	1 bay leaf
	4 thyme sprigs
	100ml madeira
	700ml chicken stock (or gravy mixed with water)
	300g button mushrooms
	150ml double cream

	Instructions:
	1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
	2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
	3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
	4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."

	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"
	I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
	I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
	I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"





	I have some carrots, what can I make with them? "You can make a Carrot Top Mint Pesto. Here is the recipe: "
	I have carrots as an ingredient, what can I make with them? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
	Can you suggest some dishes with carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
	Carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
	carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"



	I have some kale, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?”
	I have kale as an ingredient, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	Can you suggest some dishes with kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	What can I make with Curly kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	What can I make with Lacinato kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	What can I make with Red Russian kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	What can I make with Baby kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"
	Kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"




	I have some lentils, I was wondering what to do with them. "Here are some dishes you can make with them. The Vegetarian Lentil Soup, or the Middle Eastern Lentil Soup (Shorabet Adas). Which one do you want to make?"

	I bought some tofu, and I was wondering what to make with them. "Here are some dishes you can make with tofu. The Crispy Sesame Tofu and Mushroom Lettuce Wraps or the Seriously The Best Tofu Scramble, or the Sheet Pan Tofu Taco Meat, or the Vegan Tofu Bahn Mi. Which one do you want to start making?"

	What can I make with chickpeas? "Chickpeas are quite versatile vegetables, here are some dishes you can make with them. Eggs in Tomato Sauce with Chickpeas & Spinach or the Cauliflower Tikka Masala with Chickpeas. Which one of these do you want to make?"



	What can I make with fish? "You can make a lot of things with fish, here are two recipes with fish. The Cioppino Seafood Stew With Gremolata Toasts, and the Baked Seafood au Gratin. Which one do you want to start making?"


	What can I make with chicken? "Here are two recipes you can make with chicken as the main ingredient. The Creamy Chicken and Herb Pasta, or the Marry Me Chicken Recipe. Which one do you want to make?"


	What can I make with beef? "Beef is a very versitile meat, here are two recipes you can use beef in. The Herb – Garlic Steak, or the BEEF STEAK AND ROOT VEGETABLE HASH"


	What can I make with pork? "Here are two recipes that use pork. The Easy Grilled Pork Tenderloin, or the Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe"


	What can I make with carrots?," Here are two recipes that use carrots as the main part. The Carrot top Mint Pesto. Here is the recipe:
	Carrot top Mint Pesto

	Serves: Makes about 2 cups

	INGREDIENTS:
	Washed carrot top greens from one bunch (large stems removed), about 1 cup
	1/2 cup fresh mint
	1/4 cup toasted pine nuts
	2 garlic cloves, minced
	3 tablespoons fresh lemon juice
	1/4 cup olive oil

	INSTRUCTIONS
	Place the carrot tops, mint, pine nuts, garlic, and lemon in a food processor and pulse until combined.
	Slowly add the olive oil until it reaches your desired consistency. Refrigerate for up to 3 days.

	Or the Roasted Carrots. Here is that recipe: Total Time: 30 min
	Author Iosune
	Serves: 1

	Ingredients:
	1 pound carrots
	4 cloves of garlic, minced
	2-3 tablespoon extra virgin olive oil
	1 tablespoon maple syrup
	¼ teaspoon salt
	⅛ teaspoon ground black pepper
	1 tablespoon fresh parsley, optional, chopped

	Instructions
	1. Preheat the oven to 430ºF or 220ºC.
	2. Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
	3. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
	4. Bake for 20-30 minutes or until golden brown and tender.
	5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
	6. Keep the leftovers in a sealed container in the fridge for 4-7 days."

	What can I make with kale?,"Some dishes you can make with kale are Shredded Brussell Sprouts and Kale Salad, or a Lemon Kale Salad with Seared Salmon. Which do you want to make?"
	The Kale Salad,"Ok! Here's the recipe for Brussell Sprouts and kale Salad:
	Prep time: 20 mins

	Total time
	20 mins
	Author Ayesha Curry
	Serves: 6 to 10 servings

	Ingredients
	Dressing
	½ cup extra-virgin olive oil
	3 tablespoons lemon juice
	1 tablespoon whole-grain mustard
	1 teaspoon maple syrup
	Kosher salt, to taste
	Ground black pepper, to taste
	Kale Salad
	¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin
	1 head Lacinato kale, tough ribs removed and sliced thin
	¾ cup coarsely chopped, roasted and salted almonds
	½ cup dried cherries

	Instructions
	Dressing
	Place the olive oil, lemon juice, mustard, and maple syrup in a jar, cover, and shake vigorously.
	Season to taste with salt and pepper and shake again.
	Kale Salad
	In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.
	Pour on the dressing and toss to evenly coat. Serve immediately.
	If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight."

	The Lemon kale Salad with Seared Salmon, "Sure! Here's the recipe:
	Author Sprouted Kitchen
	Serves 2

	Ingredients
	4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
	1/3 Cup Fresh, Whole Grain Breadcrumbs
	1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
	Red Pepper Flakes to taste
	2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
	1 Tbsp. Dried Basil
	1 tsp. Garlic Salt
	Ground Pepper
	1/2 Cup White Wine
	// Dressing //
	1/3 Cup Extra Virgin Olive Oil
	1/3 Cup Fresh Lemon Juice
	2 Cloves Garlic
	Pinch of Salt/Ground Pepper

	Instructions
	1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.
	2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
	3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.


	Topic: Tofu Dishes

	Topic: Seriously The Best Tofu Scramble
	Description:
	Prep
	15 minutes mins
	Cook
	10 minutes mins
	Total
	25 minutes mins
	Author Nisha
	Serving size: 3 TO 4

	INGREDIENTS
	1 14- or 16-ounce (400/454g) block of firm tofu*
	1/4 teaspoon ground turmeric
	½ teaspoon garlic powder
	½ teaspoon onion powder
	¼ teaspoon paprika
	½ teaspoon chipotle chile flakes (crushed chipotle chilies)
	½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
	Freshly cracked black pepper
	1 generous tablespoon tahini
	2 tablespoons nutritional yeast
	½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
	1 tablespoon olive oil or cooking oil of choice
	Sea salt or kosher salt to taste

	INSTRUCTIONS
	1.Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
	2. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
	3. Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
	4. Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
	5. Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***
	6. Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

	Topic: Crispy Sesame Tofu and Mushroom Lettuce Wraps
	Description:

	Prep: 20 minutes MINS
	Cook: 40 minutes MINS
	Total: 1 hour HR
	Author Nisha Vora
	Serving size: 4

	INGREDIENTS
	Tofu and Mushrooms
	1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
	16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
	2 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
	2 teaspoons toasted sesame oil
	1 tablespoon tamari or soy sauce (use tamari for gluten-free)
	1 tablespoons arrowroot powder (or cornstarch)
	1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
	1 tablespoon black sesame seeds or white sesame seeds
	Kosher salt to taste
	Freshly cracked black pepper to taste
	1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
	1 large head of Bibb or butterhead lettuce*
	Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
	Spicy Almond-Sesame Sauce
	4 tablespoons smooth, creamy almond butter
	1/2 to 1 ½ tablespoons Sriracha
	1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
	1 tablespoon agave nectar (or maple syrup)
	1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
	1 tablespoon toasted sesame oil
	1- inch piece fresh ginger, minced or grated
	3 garlic cloves, crushed
	2 tablespoons water

	INSTRUCTIONS
	1. Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
	2. Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
	3. Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
	4. Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
	5. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
	6. While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.
	7.While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
	8. Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings

	Topic: Lentils Dishes

	Topic: Vegetarian Lentil Soup
	Description:
	Total Time: 55 mins
	Author Katie Webster
	YIELD: 12 cups

	Ingredients
	2 teaspoons coriander seeds *see ingredient note
	1 teaspoon cumin seeds *see ingredient note
	3 tablespoons olive oil
	2 large sweet onions, diced
	2 cups diced peeled carrot
	1 cup diced peeled parsnip or turnip
	4 cloves garlic, minced
	2 teaspoons smoked paprika
	1 teaspoon dried oregano
	1/2 teaspoon turmeric
	1/2 teaspoon pepper
	8 cups vegetable broth
	2 cups dry brown lentils (1 pound)
	14 ounces canned diced tomatoes, preferably fire-roasted
	3 cups chopped kale
	1 teaspoon salt, or to taste
	1/2 cup chopped cilantro
	4 1/2 teaspoons (or 1 1/2 tablespoons) lemon juice, or to taste

	Instructions
	1. Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
	2. Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
	3. Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.
	4. Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
	5. Remove from the heat and stir in cilantro and lemon juice.

	Topic: Sheet pan tofu taco meat
	Discription:
	Total Time: 55 minutes
	Author Jasmine Briones
	Yield: 4 servings
	Ingredients
	1 14-ounce package firm tofu
	1/2 medium onion, finely diced
	3 cloves garlic, minced
	1/4 cup tomato sauce
	3 tablespoons tamari
	2 tablespoons apple cider vinegar
	1 tablespoon oil
	1 tablespoon nutritional yeast
	2 teaspoons chili powder
	1 teaspoon cumin
	1 teaspoon smoked paprika
	1/2 teaspoon black pepper
	1/4 teaspoon oregano
	Instructions
	1. Preheat the oven to 400ºF and prepare a half baking sheet with a silicone baking mat or a light layer of oil.
	2. Open the package of tofu and drain out the excess liquid. Use your hands to crumble the tofu into a medium bowl.
	3. Add in all of the remaining ingredients (onion, garlic, tomato sauce, tamari, apple cider vinegar, oil, nutritional yeast, chili powder, cumin, smoked paprika, black pepper and oregano) and mix through until well-combined.
	4. Transfer the tofu mixture (and all of the liquid) to your baking sheet and use a spatula to spread it out into a single layer.
	5. Bake for 40-45 minutes, stirring halfway through, or until golden.
	6. Serve your taco meat as desired and enjoy!

	Topic: Middle Eastern Lentil Soup (Shorabet Adas)
	Description:
	Prep Time 5 minutes mins
	Cook Time 25 minutes mins
	Total Time 30 minutes mins
	Author Heifa
	Servings: 5 bowls

	Ingredients
	1.5 cups Red Lentils
	6 cups Water or Vegetable stock
	1 Bouillon Cube
	1 cup Carrots chopped
	1 Onion chopped
	2 Garlic cloves chopped
	1 tbsp Olive oil
	Salt & Pepper to taste
	1 tsp Cumin
	1/2 tsp Turmeric
	What to serve this soup with:
	Lemon wedges
	Pita chips

	Instructions
	1. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
	2. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
	3. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
	4. Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
	5. Enjoy with crispy pita chips and fresh lemon juice!

	Topic: Chickpea Dishes

	The Eggs in Tomato Sauce with Chickpeas & Spinach. "Awesome choice! Here is the recipe:

	Topic: Eggs in Tomato Sauce with Chickpeas & Spinach
	Description:
	Prep Time: 20 mins
	Additional Time: 5 mins
	Total Time: 25 mins
	Author Hilary Meyer
	Servings: 4

	Ingredients
	2 tablespoons extra-virgin olive oil
	4 cups baby spinach, chopped (about 5 ounces)
	4 cloves garlic, sliced
	2 cups canned crushed tomatoes
	1 (15 ounce) can no-salt-added chickpeas, rinsed
	¼ cup heavy cream
	½ teaspoon salt
	4 large eggs
	1 tablespoon chopped fresh thyme
	½ teaspoon ground pepper

	Instructions
	1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
	2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper."

	I will make the Cauliflower Tikki Masala with Chickpeas. "Ok! Here is the recipe:

	Topic: Cauliflower Tikka Masala with Chickpeas
	Description:
	Prep Time: 20 mins
	Total Time: 20 mins
	Author Breana Lai Killeen, M.P.H., RD
	Servings:
	4
	Yield:
	5 cups

	Ingredients
	1 tablespoon coconut or canola oil
	4 cups cauliflower florets
	¼ teaspoon salt
	¼ cup water
	1 (15 ounce) can chickpeas, rinsed
	1 1/2 cups tikka masala sauce (see Tip)
	2 tablespoons butter
	Fresh cilantro for garnish

	Instructions
	1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired."

	The Baked Seafood au Gratin. "Great choice! Here is the recipe: Prep Time:
	25 mins
	Cook Time: 1 hr
	Total Time: 1 hr 25 mins
	Author Katy B. Minchew
	Servings: 8

	Ingredients
	1 cup butter, divided
	1 onion, chopped
	1 green bell pepper, chopped
	1 cup all-purpose flour, divided
	1 pound fresh crabmeat
	4 cups water
	1 pound fresh shrimp, peeled and deveined
	½ pound small scallops
	½ pound flounder fillets
	3 cups milk
	1 cup shredded sharp Cheddar cheese
	1 tablespoon distilled white vinegar
	1 teaspoon Worcestershire sauce
	½ teaspoon salt
	1 pinch ground black pepper
	1 dash hot pepper sauce
	½ cup grated Parmesan cheese

	Instructions
	1. Melt 1/2 cup butter in a heavy skillet. Add onion and bell pepper; sauté until tender. Mix in 1/2 cup flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from the heat, and set aside.
	2. In a large Dutch oven, bring water to a boil. Add shrimp, scallops, and flounder; simmer for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.
	3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.
	4. In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
	5. Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.
	6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately."


	The Cioppino Seafood Stew With Gremolata Toasts. "Ok! Here is the recipe:
	Total Time 1½ Hours
	Author Rhoda Boone
	Yield Makes 6 servings

	Ingredients
	3 garlic cloves, divided
	2 tablespoons extra-virgin olive oil
	¾ cup finely chopped onion
	½ cup packed sliced fennel
	¼ cup finely chopped celery
	1 teaspoon kosher salt, divided
	½ teaspoon freshly ground black pepper, divided
	½ teaspoon red-pepper flakes
	½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large
	½ tablespoon tomato paste
	1 teaspoon dried oregano
	1 cup dry white wine
	1 15-ounce can crushed tomatoes
	2 bay leaves
	1 8-ounce bottle clam juice
	1½ cups seafood stock or vegetable broth
	½ stick (4 tablespoons) unsalted butter, room temperature
	3 tablespoons chopped flat-leaf parsley, divided
	½ teaspoon lemon zest
	1 baguette, sliced and toasted
	1 pound littleneck clams, soaked in water for 1 hour
	½ pound medium tail-on shrimp, peeled and deveined
	1 pound mussels, scrubbed and de-bearded
	½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

	Instructions
	1. Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
	2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
	3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
	4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
	5. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
	6. Serve cioppino immediately in large soup bowls with gremolata toasts alongside."


	The Marry Me Chicken Recipe, "Nice choice! Here is the recipe:
	Prep: 12 mins
	Cook: 16 mins
	Total: 28 mins
	Author Laurel Randolph
	Servings: 4 servings

	Ingredients
	3 tablespoons all-purpose flour
	1/2 teaspoon fine salt, more to taste
	4 chicken breast cutlets (1 to 1 1/2 pounds)
	2 tablespoons olive oil
	3 cloves garlic, minced or finely grated
	1/4 cup dry white wine
	3/4 cup low-sodium chicken broth
	1/2 cup heavy cream
	1/3 cup sun-dried tomatoes, coarsely chopped
	1/2 teaspoon dried oregano
	1/4 teaspoon red pepper flakes, or to taste, more for garnish
	1/2 cup freshly grated parmesan cheese
	1 tablespoon fresh lemon juice
	2 tablespoons finely chopped fresh basil or parsley, for garnish

	Instructions
	1. Gather the ingredients.
	2. Stir together 3 tablespoons all-purpose flour and 1/2 teaspoon fine salt in a shallow bowl or plate. Lightly dredge each side of 4 chicken breast cutlets (1 to 1 1/2 pounds) in the flour mixture, shaking off any excess.
	3. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.
	4. Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. (The chicken should reach an internal temperature of 165 at the thickest part of the cutlet.) Remove the chicken to a plate and set aside.
	5. Reduce the heat to medium and add 3 cloves garlic, minced. Cook, stirring constantly until fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.
	6. Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
	7. Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
	8. Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired."


	The Creamy Chicken and Herb Pasta, "Fantastic choice! Here is the recipe for that dish:
	Prep: 15 mins
	Cook: 40 mins
	Total: 55 mins
	Author Nicole Hooper and Sharon Hsu
	Servings: 4

	Ingredients
	4 small boneless skinless chicken breasts (about 1 1/2 pounds total)
	1 teaspoon fine salt
	3/4 teaspoon ground black pepper, divided
	2 tablespoons neutral oil, such as canola
	2 tablespoons unsalted butter
	1/4 cup finely chopped shallot
	3 large cloves garlic, finely chopped (1 tablespoon)
	1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, parsley, and sage), plus more parsley for garnish
	1/2 cup dry white wine
	1 cup chicken stock
	1 cup heavy whipping cream
	2 teaspoons Dijon mustard
	12 ounces dry fettuccine pasta
	1/2 cup (2 ounces) grated parmesan

	Instructions
	1. Gather the ingredients.
	2. Pat 4 small boneless skinless chicken breasts dry with paper towels and sprinkle evenly with 1 teaspoon fine salt and 1/2 teaspoon ground black pepper.
	3. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high. Place the chicken in the skillet and cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip the chicken and cook until lightly browned on the second side, about 3 minutes (the chicken will not be cooked through at this point). Transfer the chicken to a plate and set aside.
	4. Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Add 1/4 cup finely chopped shallot, 3 large garlic cloves, finely chopped, and 1 tablespoon finely chopped fresh herbs, and cook, stirring often, until softened, about 2 minutes.
	5. Pour in 1/2 cup dry white wine, increase the heat to medium-high, and cook, stirring and scraping the bottom of the skillet to deglaze, until reduced by about half, about 3 minutes.
	6. Pour in 1 cup chicken stock and cook, stirring occasionally, until reduced by about half, 5 to 6 minutes.
	7. Pour in 1 cup heavy whipping cream and stir in 2 teaspoons Dijon mustard and the remaining 1/4 teaspoon ground black pepper. Bring to a simmer over medium.
	8. Place chicken breasts back into the simmering cream mixture, cover, and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through and registers 160 F on an instant read thermometer inserted into the thickest part, about 8 minutes.
	9. Meanwhile, bring a large pot of well-salted water to a boil and cook 12 ounces dry fettuccine pasta according to the package directions for al dente. Drain the pasta, reserving 1/2 cup pasta cooking water.
	10. Transfer the chicken to a cutting board to rest for 5 minutes before slicing.
	11. Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
	12. Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.
	13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately."


	The BEEF STEAK AND ROOT VEGETABLE HASH, "Ok! Here is the recipe: Total Time: 1 hour
	Author beefitswhatsfordinner
	Serves: 4

	INGREDIENTS:
	12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
	1 teaspoon salt, divided
	1 teaspoon rubbed sage, divided
	1/2 teaspoon dried rosemary leaves, divided
	3 cups diced carrots (1/2 inch), about 1 pound
	3 cups diced parsnips (1/2 inch), about 1 pound
	1-1/2 cups diced yellow onion, about 1 medium onion
	1/4 teaspoon pepper
	1/4 cup water
	1 tablespoon olive oil

	Instructions
	1. Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl. Set aside.
	2. Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot. Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
	3. Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.

	SAFE HANDLING TIPS:
	Wash hands with soap and water before cooking and always after touching raw meat.
	Separate raw meat from other foods.
	Wash all cutting boards, utensils, and dishes after touching raw meat.
	Do not reuse marinades used on raw foods.
	Wash all produce prior to use.
	Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
	Cook Ground Beef to 160°F as measured by a meat thermometer.
	Refrigerate leftovers promptly.


	The Herb – Garlic Steak, "Ok! Here is the recipe for that dish: Author Kymberlie Stallings

	INGREDIENTS
	2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
	3 tblsp Garlic‐Herb Rub (1 tbsp. thyme, 1 tbsp. rosemary, 2 tbsp. oregano, 1 tsp. fennel, 2 tsp. garlic powder, 1.5 tbsp. coarse salt, 2 tsp freshly ground pepper)
	2 tblsp olive oil
	2 tblsp butter
	1/3 c. bourbon

	Instructions
	1. Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.
	2. Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
	3. Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!"


	The Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe, "Great choice! Here is the recipe for that dish :
	Prep: 10 mins
	Cook: 12 hrs 30 mins
	Active: 3 hrs
	Dry-Brining Time: 8 hrs
	Total: 20 hrs 40 mins
	Author Daniel Gritzer
	Serves 6 to 8

	Ingredients
	One 10-pound (4.5kg) skinless, bone-in pork butt, or one 6-pound (2.7kg) skinless, boneless pork butt (see note)
	Kosher salt
	Brown or yellow mustard, for slathering
	Hot sauce, such as Texas Pete, for slathering (optional)
	Lean and Mean Dry Rub for Pulled Pork
	Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce
	Potato buns, for serving
	Coleslaw, for serving

	Instructions
	1. The Day Before You Begin Smoking: Set a wire rack over a rimmed baking sheet. Season pork shoulder generously all over with salt and set on the wire rack. Refrigerate at least overnight (8 hours) or up to 24 hours.
	2. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.
	3. Sprinkle dry rub evenly all over the slathered sides of the shoulder, creating a coating that's thorough but not too heavy. Turn pork shoulder fat cap side up. Repeat slathering and sprinkling of dry rub on that final side.
	4. Preheat smoker to 225°F (105°C) and prepare with the hardwood of your choice. (How you do this will depend on your smoker; some burn logs of wood, some burn charcoal with wood chunks or chips sprinkled on top, some burn pellets, some are electric, and some use gas.) You'll want to maintain a relatively even 225°F temperature for the duration of the cooking time, with a continuous supply of clean smoke. (The smoke should look like thin blue wisps, not heavy white clouds.)
	5.Set pork in smoker, fat cap side up. Fill a disposable aluminum roasting pan with an inch or two of water and set it in the smoker as well. If your smoker doesn't have a drip tray, put the pan of water below the pork to catch grease; if it does, set the tray wherever there's space.
	6. Smoke pork shoulder until a leave-in probe thermometer registers 195°F (91°C) in the center; make sure the thermometer is not touching a bone. This can take roughly 12 to 15 hours. It's impossible to give a more precise time estimate, since this depends on several variables, including how even the smoker temperature is, the size and thickness of the shoulder, and other factors. A boneless shoulder will cook faster than a bone-in one, but in either case, monitor the temperature frequently as it approaches its goal. Remove pork shoulder from smoker and let rest 20 minutes.
	7. Using two forks or a set of bear claws, shred pork into thin, stringy strands, breaking up any un-rendered fat into small pieces. Discard bones and/or butcher's twine used to truss a deboned shoulder (see note) as you find them. Break up the bark (the dark crust on the pork) into small pieces and mix into the pulled pork. Mix well again to distribute the bark and fat. Chop pork more finely, if desired.
	8. Sprinkle barbecue sauce on top of pork to your taste, stirring to mix it in thoroughly. Season with additional salt, if desired.
	9. Pile pulled pork onto potato buns, then top with coleslaw. Close sandwiches and serve, passing more barbecue sauce at the table."


	The Easy Grilled Pork Tenderloin, "Ok! Here is the recipe:
	Prep: 5 mins
	Cook: 45 mins
	Dry-Brining Time: 45 mins
	Total: 95 mins
	Author Daniel Gritzer
	Serves: 4
	Ingredients
	Two whole 1-pound (450g) pork tenderloins, trimmed of silverskin
	Kosher salt
	Freshly ground black pepper
	Instructions
	1. Sprinkle pork tenderloins all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 45 minutes and up to 24 hours.
	2. Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of coal grate and set grilling grate in place. Alternatively, set half the burners of a gas grill to high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate.
	3. Season tenderloins all over with pepper, then set over hot side of grill and cook, turning often, until well browned on all sides, about 15 minutes. Move tenderloins to cooler side of grill and continue to cook, turning often, until an instant-read thermometer inserted in the center registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium. Transfer pork to a carving board and let rest for 10 minutes.
	4. Carve pork tenderloins and serve as desired."