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The Mushroom Channel

Oyster Lentil Mushroom Soup

Soups

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I despise talking about the weather, but excuse me while I talk about the weather. This past weekend it was a cool, brisk and a very perfect temperature of 65 during the day and in the 50s at night. This is the kind of spring weather that inspires one to wear shorts with a sweater. It’ll inspire you to make a big batch of soup and eat it outside with a blanket draped over your shoulders. It’s dreamy weather, really.

Los Angeles is currently experiencing some freakish heatwave at this very second and if only I could go back to the dreamy blanket-over-shoulder-while-eating-soup-weather. I’m not going to complain about Los Angeles weather because that’d be silly. Instead, I’m going to wait for it to pass, so I can revisit his soup which is oh so perfect.

This is another recipe I did for the Mushroom Channel. I used oysters in these and a good amount of them. I paired them with pretty red lentils and added some spices like ground coriander and cumin. Lentils and mushrooms are a winning combo. For the recipe and more, hop on over to The Mushroom Channel’s Blog!

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Mushroom Bolognese

Dinner

Mushroom Bolognese // www.acozykitchen.com

Yesterday I asked the question: “What’s your favorite Winter meal?” The answers have been so fun to read through and I’ve gotten so many new ideas as to what to cook for the remainder of this season.

This plate of awesomeness you see pictured is my favorite Winter meal. It’s filling, rich and so so good. Bolognese will forever be my favorite thing to eat on a cold night. It never isn’t satisfying to me. This rendition highlights cremini mushrooms, which give it a nice earthiness and meatiness.

For the recipe and other stuff, head over to The Mushroom Channel’s blog. (Throughout the year I’ll be sharing some other recipes I created for them featuring our favorite ingredient…mushrooms!)

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