Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mushroom Lentil Stroganoff
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Lentil Stroganoff
• Tips for Success
• More Vegetarian Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Stroganoff was one of my favorite dishes growing up. My mom would make it with ground beef and while the mushrooms were there, they were pretty much invisible, which is just how I liked my mushrooms as a kid.

I’ve since learned to love mushrooms (as evidenced by my mushroom gravy and mushroom pizza!) – and now think that mushrooms are the best thing about stroganoff. But as a vegetarian, the beef had to go, so I set out to create a mushroom stroganoff recipe that reminded me of the dish growing up, but was meatless yet just as hearty.

Lentils came to mind first and foremost – they’re a great substitute for beef in a recipe. You get that hearty touch with protein and fiber, plus the nice texture that whole lentils contribute. (My lentil walnut taco meat proves the point, in my opinion!)

Next, I wanted traditional flavors in the sauce, so I made it nice and creamy with sour cream and a touch of tang from whole-grain mustard.

I really wanted this one to be a one-pot prep situation, but just couldn’t swing it. The lentils take a really long time to cook, and I didn’t want the mushrooms to get overcooked. Meanwhile, one-pot pasta is amazing and convenient, but I didn’t want to risk the noodles getting mushy, so I decided to cook them separately. So it’s not one pot, but this Mushroom Lentil Stroganoff is still fairly easy to make, overall. And so worth it!

Why You’ll Love Mushroom Lentil Stroganoff

• It’s hearty vegetarian comfort food. What more is there to say?!!

Ingredients

• Brown lentils – You’ll want cooked brown lentils for this vegetarian stroganoff. You can use another whole lentil like green or even black would be delicious, however, I don’t recommend split red lentils, because they dissolve and you’ll miss out on the texture that whole lentils bring.
• Egg noodles – The traditional stroganoff noodle!
• Butter – For sautéing your onion, garlic, and mushrooms. If you prefer olive oil, that will work too.
• Onion – I use a standard yellow onion.
• Garlic
• Mushrooms – Simple white button mushrooms are fine here, but you can use cremini mushrooms if you like. To wash them, swish them in a bowl of water then use a damp paper towel to wipe off any remaining residue.
• Flour – This helps to thicken the stroganoff sauce.
• Paprika – A traditional ingredient in stroganoff, lending its classic sweet and smoky flavor.
• Salt & pepper
• Vegetable broth – Just a cup. I like to use a teaspoon of vegetarian Better-than-Bouillon mixed with a cop of warm water.
• Whole grain mustard – A must; don’t leave it out!
• Worcestershire sauce – Traditional Worcestershire sauce is NOT vegetarian (it has anchovies!), but there are a couple of types of vegetarian Worcestershire sauce that are available at most well-stocked grocery stores.
• Sour cream – For that tangy, creamy stroganoff sauce you know and love.
• Parsley – For added flavor and a pop of color.

Adaptations/Variations

• Vegan Mushroom Lentil Stroganoff: Swap in egg-free pasta, olive oil for the butter, and a vegan sour cream substitute.

Tips for Success

• Cook your lentils and egg noodles while chopping your veggies and getting everything else ready. Mise en place is such a sanity saver!
• If you’re meal-prepping this vegetarian stroganoff, I recommend storing the noodles and sauce separately. It’s not bad mixed and warmed together, but the noodles do get a little mushy, so overall it’s better separate.

I hope this mushroom lentil stroganoff recipe brings back cozy comfort food memories for you like it does for me! I love having an option for vegetarian stroganoff that doesn’t need meat but that’s still hearty and absolutely delicious.

Print

Mushroom Lentil Stroganoff

Creamy, hearty stroganoff, just like what Mom used to make – but this time, it's vegetarian!

Diet Vegetarian

Keyword lentil stroganoff, mushroom lentil stroganoff, mushroom stroganoff, vegetarian stroganoff

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 466kcal

Author Kare

Ingredients

• 1 cup cooked brown lentils see notes for cooking instructions
• 8 ounces egg noodles 1/2 pound
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 3 cloves garlic minced
• 1 pound white button mushrooms sliced, about 6 cups whole mushrooms, 430g, 16 ounces
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium vegetable broth
• 2 teaspoons whole grain mustard
• 1 teaspoon Worcestershire sauce
• 3/4 cup sour cream
• 2 tablespoons minced fresh parsley plus more for garnish

Instructions

Cook lentils

• First, make sure you've cooked your lentils (you can also cook them while you prep the rest of your ingredients).

Cook egg noodles

• Set a large pot of salted water over high heat. When boiling, add the egg noodles and cook until tender according to package instructions (usually 5-6 minutes). Drain and set aside.

Make the stroganoff

• Place a large pot or saute pan over medium-low heat. Melt the butter in the pan, then add the onions along with a pinch of salt. Sweat the onions until translucent and tender, 5-6 minutes (if they start to brown, lower the heat).
• Add the garlic and cook, stirring frequently, for one more minute.
• Add the mushrooms. Increase the heat to medium-high. Let the mushrooms cook without stirring for 3-4 minutes, then stir occasionally until tender, about 8 more minutes.
• Sprinkle the flour, paprika, salt, and pepper over the mushrooms. Cook, stirring frequently, for 3 minutes.
• Stream in the vegetable broth. Add the mustard and Worcestershire sauce. Simmer until the sauce has thickened. Stir in the sour cream and the lentils.
• Remove from heat and fold in the pasta, gently stirring and breaking up the noodles until coated. Stir in the parsley. Taste and add more salt and pepper if desired.
• Garnish with more chopped parsley and serve.

Notes

For 1 cup of cooked brown lentils, rinse then simmer 1/3 cup dried brown lentils with 1 cup water for around 25 minutes until tender. I’ll often cook a larger batch of lentils then use the rest of the lentils for another purpose.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 663mg | Potassium: 805mg | Fiber: 8g | Sugar: 7g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 4mg

More Vegetarian Pasta Recipes

• The Best Mac & Cheese Recipe Ever
• Baked Boursin Pasta
• Creamy Artichoke Baked Pasta
• Veggie Pot Pie Pasta
• One-Pot Tortellini

The post Mushroom Lentil Stroganoff appeared first on Kitchen Treaty.

With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

Print

Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

Print

Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

With a homemade mushroom-and-thyme cream sauce and crisp fresh green beans, this homemade fresh green bean casserole (without cream soup!) is what EVERY Thanksgiving needs. It’s vegetarian as-is, but easily made vegan and dairy-free with a couple of simple swaps. Perfect for feeding a mixed-diet crowd!

Table of Contents

• What’s In Classic Green Bean Casserole?
• About This Tested & Perfected Recipe
• Fresh Green Been Casserole Ingredients
• Adaptations & Variations
• How to Make Green Bean Casserole
• Tips for Success
• How to Store Green Bean Casserole
• Make-Ahead Notes
• More Holiday Sides

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

What’s In Classic Green Bean Casserole?

Classic green bean casserole – the kind mom and grandma used to make – likely consisted of canned green beans, cream of mushroom soup, and a hefty sprinkling of crunchy fried onions.

It was delicious! But this homemade version of green bean casserole is SO much better. Sure, I’m biased, but I truly think you’ll agree!

About This Tested & Perfected Recipe

I worked on this Fresh Green Bean Casserole recipe for three years, testing it every November until I felt it was perfect enough to share. If it finds its way to your Thanksgiving table this year, I’d be honored! And I hope you and your family love it as much as we do.

We start out with butter or a good quality vegan butter (Miyokos is my faaaave these days). Diced onions, earthy mushrooms, and thyme cook down into a deliciously scented situation, then a pour of dry sherry adds a punch of savory goodness.

Flour is stirred in, and then veggie broth and milk – along with a touch of soy sauce for another hit of flavor (it’s a weird ingredient, but trust me!)

The sauce thickens and bubbles and is absolutely perfect for coating the fresh green beans.

The crispy fried onions are where the homemade situation stops (sorry) – they’re straight from a grocery store container. I think they’re amazing just the way they are, but you can totally go with homemade if you’re feeling industrious.

I like the looks of this recipe here for homemade French fried onions (it does call for buttermilk but if you’re making a vegan version of this casserole, you can make it vegan by making your own buttermilk with your favorite unsweetened plant-based milk + vinegar).

Fresh Green Been Casserole Ingredients

• Fresh green beans – Select firm (not shriveled) fresh green beans. You’ll want one and a half pounds of fresh beans, with the ends trimmed off and the beans cut into 3-4 inch pieces.
• Butter – Use your favorite unsalted butter or vegan butter.
• Onion – I like to use plain ol’ yellow onion, but red or white will work, too.
• Mushrooms – I really like how cremini mushrooms look and taste in this healthy green bean casserole, but you can swap in white button mushrooms if you prefer. It’ll work either way.
• Thyme – I like to use dried thyme in this green bean casserole because fresh thyme is sometimes harder to come by in later fall. But if you have fresh, just use about a teaspoon of fresh thyme leaves.
• Salt & pepper
• Sherry – You’ll want a dry sherry. It pairs so well with the mushrooms and thyme and really highlights those savory flavors. Note that if you use cooking sherry instead of dry sherry, cooking sherry already has a lot of salt added in. So I’d leave the salt out then taste the sauce and add any if necessary.
• Vegetable broth – Grab your favorite store bought brand or go homemade! I love to save my vegetable scraps and make veggie broth from scratch.
• Milk – Use 2% or whole dairy milk, or a plant-based milk like unsweetened oat milk or almond milk.
• Soy sauce – I know it seems like a weird ingredient for Green Bean Casserole! But it adds a nice little touch of umami flavor that REALLY works here. Think of it as your secret ingredient!
• Crispy fried onions – Use your favorite store-bought brand.

Adaptations & Variations

• Dairy-Free & Vegan Green Bean Casserole: If you’re a green bean casserole lover but have to shy away because of the dairy situation, it’s your lucky day! Just use vegan butter and almond milk or another unsweetened plant-based milk (oat milk is also great).
• No-Mushroom Green Bean Casserole: Not a fan of mushrooms? No problem! Just leave them out, or if you want to add some more veggies and flavor, you can sauté a bit of celery and even some diced carrots with the onion instead.

How to Make Green Bean Casserole

First, you’ll want to blanch your green beans. Bring a large pot of water to a boil and add a couple of generous pinches of salt, then add the beans and boil for about 5 minutes.

If you’re making the casserole right away, you can strain the beans into a colander and set aside. But if the beans are going to be sitting for a while or you’re prepping for a make-ahead situation, dunk the beans into an ice bath first. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water. Your fresh green beans are ready to be casserolified (that should totally be a word)!

Make your sauce, then toss the cooked green beans in the sauce.

Then, you’ll transfer the beans and sauce to a casserole dish, top generously with crispy onions, cover with foil, and bake.

THEN! You’ll remove the foil and bake for a bit more. Gotta get those onions nice and perfectly crispy.

Tips for Success

• JUST blanch the green beans – don’t overcook them. You don’t want soggy, overcooked beans in your casserole.
• Remove the foil for the last few minutes of cooking. This will help the onion topping get nice and perfectly crispy.

How to Store Green Bean Casserole

Cover the leftover cooled casserole with foil or plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days. Reheat it in the microwave in 30 second increments or in the oven until completely warmed through.

Make-Ahead Notes

Looking to make green bean casserole ahead of the big day? Smart! Here are my tips for make-ahead success:

• You can assemble this casserole up to 3 days ahead of time. Prepare it up to the point of pouring the beans and cream sauce into your casserole dish, but do NOT top with the French fried onions, because they’ll get soggy if they hang out on the casserole in the fridge. Then, tightly cover the casserole and refrigerate it for up to 3 days. When it’s time to bake it, pull it out of the fridge, top with fried onions, and bake as directed.
• When prepping ahead, shock your green beans. After cooking your beans, dunk them into an ice bath (just fill a large bowl full of cold water and add a handful of ice cubes). Transfer your cooked beans to the bowl of water and let sit in there for a minute or two until cold. This stops the cooking so that the beans won’t be overcooked in your casserole. Then just drain the water and your fresh green beans are ready to go.

More Holiday Sides

• Easy Green Beans Almondine
• Buttery Herb Stuffing
• Lemon Garlic Kale Salad
• Vegetarian Onion Gravy
• Mushroom Gravy
• Herbed Wild Rice Quinoa Stuffing
• Butternut Squash Pasta Bake
• Fluffy Dinner Rolls

Print

Fresh Green Bean Casserole (Without Cream Soup)

The is creamy baked classic, with its iconic crispy french-fried onion topping, is SO delicious! Crisp green beans in a creamy sauce, topped with crunchy onions. Yum! Vegetarian as written, and easily made non-dairy or vegan.

Course Side Dish

Cuisine American

Keyword fresh green bean casserole, fresh green beans in green bean casserole, green bean casserole without soup

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 167kcal

Author Kare

Ingredients

• 1 and 1/2 pounds fresh green beans about 6 cups, trimmed and cut into 3-4 inch pieces
• 4 + 1 tablespoons unsalted butter divided
• 1/2 small yellow onion, diced small about 1/2 cup
• 1/2 pound cremini mushrooms, diced small about 2 cups / I go with a 1/2-inch dice or smaller
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons dry sherry
• 3 tablespoons all-purpose flour
• 1 cup low-sodium vegetable broth
• 1/2 cup milk
• 2 teaspoons soy sauce
• 1 and 1/2 cups crispy fried onions*

Instructions

• Preheat oven to 350 degrees Fahrenheit.

Cook the green beans

• Set a large pot 1/2 full of water over high heat and bring to a boil. Add a couple of generous pinches of salt and then the trimmed and cut green beans. Return to a boil and cook until tender, 5 minutes for beans with a bit of a bite, 6 minutes for beans that are more cooked. If you're cooking the casserole right away, you can strain the beans into a colander and set aside. If the beans are going to be sitting for a while and/or you're prepping for a make-ahead situation, dunk the beans into an ice bath first to stop them from overcooking. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water.

Make the sauce

• Set a large saute pan or a stock pot over medium-low heat. Add 4 tablespoons (1/4 cup) of the vegan butter. When melted, add the onion, mushrooms, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions and mushrooms are tender and much of the liquid from the mushrooms has cooked off, about 5 minutes.
• Add the sherry and cook, stirring constantly, until evaporated, about 1 minute.
• Add the flour and continue to cook, stirring constantly, for 3 minutes. If the flour begins to really stick to the bottom of the pan, add a splash of the vegetable broth to help loosen it and keep it from burning.
• Slowly pour in the vegetable broth and then the almond milk and soy sauce, stirring constantly, scraping up any bits from the bottom of the pan. Increase heat to medium-high and cook, stirring frequently, until the sauce is thickened and bubbling. Remove the sauce from the heat.

Assemble the casserole

• Stir the green beans into the sauce, tossing until coated. Taste green bean mixture and add more salt and pepper, if desired.
• Pour the green bean and sauce mixture into a 2-quart casserole dish. Sprinkle crispy onions evenly over the top. Melt the remaining 1 tablespoon of vegan butter then drizzle over the top of the onions.

Bake the casserole

• Cover with foil and bake until bubbling, 20-25 minutes. Remove the foil and continue baking until the crispy onions are toasty and golden, about 5 more minutes. Remove from oven and serve!

Notes

* I like plain ol’ French’s for the crispy onions. Be sure and check your label for non-vegan ingredients. 

Vegan & Dairy Free Option

Just two easy changes make this recipe completely vegan and dairy-free. 

• Swap the butter for vegan butter. I love Miyokos unsalted butter for this recipe.
• Swap the milk for an unsweetened plant-based milk. I like unsweetened almond milk or oat milk for this recipe. 

Recipe update 9/11/2024: Updated recipe from a fully vegan green bean casserole to instead reflect using butter and milk that contain dairy, with easy swaps for making it fully dairy-free/vegan. Both versions are delicious!

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 244mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg

The post Fresh Green Bean Casserole (Without Cream Soup) appeared first on Kitchen Treaty.

Okay, okay. I’ll stop myself. You don’t want an ode to mushroom gravy, do you? I get it. My inner poet will survive. But I’ll just mention that mushroom kinda rhymes with vavava-voom and that really coulda been something. 

So! Mushroom gravy! Friends, I have to say, I am pretty happy with this one. It’s thick and rich and chockfull of that umami flavor vegans clamor for. 

I am really in love with this one – as much as one can be in love with a gravy. Why? Here’s why. 

MUSHROOMS. Glorious glorious ‘shrooms. (Let it also be known that “‘shroom” and “BOOM” would have totally worked in a poem). 

I use cremini mushrooms here, otherwise known as baby bellas. They are the hearty heart of the situation. In this vegan mushroom gravy recipe, I saute them in vegan butter and olive oil with shallots until tender, then deglaze with a dash of sherry. YUMMM. 

Then, we stir in the flour and cook it for three minutes to get rid of any weird raw flour taste. (I use the same method as that in my first gravy recipe, this classic vegetarian gravy recipe, which is also so so good!)

Then, more flavor! Add vegetable broth, fresh glorious thyme, some soy sauce or Tamari, and cook to thicken. 

Yes. 

Yes yes. 

YES.

(This vegan mushroom gravy is glorious on my mashed-potato-stuffed vegan wellington!)

Another wonderful thing about this gravy recipe? You can make it now, cool it, and freeze it for the big day! It’s so easy to just warm up over the stove – add a bit of broth if it’s thickened up some. 

I love this gravy on mashed potatoes, wellington, or just with a spoon. Kidding about the spoon. But kinda not.

Mushroom and consume. Totally rhyme. 

How to wash mushrooms

Oh, I wanted to add a note on washing mushrooms. Have you ever heard that mushrooms soak up water like a sponge? Me too. Have you then wiped every mushroom individually with a damp paper towel? UGH, me too. Well, I read somewhere a year or two ago that it’s perfectly fine to give mushrooms a quick swirl in a bowl of water. I tried it, and I didn’t find my mushrooms had soaked up water like a sponge. So that’s how I wash my mushrooms. I place them in a bowl, give them a swish, drain, and do it again a couple more times until the water is fairly clean after the swish. 

I also conducted a super scientific study last time (not really). I weighed a big batch of cremini mushrooms before washing them. They were 2.1 pounds. Then I washed them using the easy bowl-of-water method – dunk, swish, drain, dunk, swish, drain. Then I weighed them again. Guess how much they weighed? 2.1 pounds. Hmmm. Maybe some mushrooms don’t soak up water after all? 

Of course, if you’re still doubtful, you can always wipe them down with a damp paper towel. 

Onward with the gravy recipe!

More Vegetarian & Vegan Gravy Recipes

• Vegetarian Onion Gravy
• Garam Masala Brown Gravy
• 12 Vegetarian Gravy Recipes

Print

Mushroom Gravy

Thick and rich gravy packed full of mushrooms, which are sautéed in olive oil and butter then joined by sherry, thyme, and veggie broth. The perfect gravy for special occasions – or any ol' time!

Diet Vegan

Keyword mushroom gravy, vegan mushroom gravy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 90kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons vegan butter I like Melt or Earth Balance
• 1 medium shallot peeled and diced (about 1/3 cup)
• 1/2 pound 8 ounces cremini mushrooms, sliced (about 2 cups)
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons dry sherry
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme leaves lightly chopped
• 2 teaspoons soy sauce or Tamari

Instructions

• Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
• Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
• Add flour. Cook, stirring frequently, for three minutes.
• Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
• Taste and add more salt and pepper if you like.
• Serve immediately or let cool and refrigerate or freeze until it’s time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 178mg | Fiber: 1g | Sugar: 2g

The post Mushroom Gravy appeared first on Kitchen Treaty.

But then I took a taste of the seasoned and sautéed portobellos and after mmmmming and aahhing, I realized … the recipe stops here. In all its simple glory.

Ah, fajitas. So tasty. So easy. So … well, kinda retro, aren’t they?

Good thing I’m a huge believer in retro.

These completely plant-based fajitas come together in a flash (okay, about 20 minutes). No marinating needed, just a bit of seasoning and sautéing and slicing and voila! Dinner.

So, how easy? Well, first, you wrap the tortillas in foil and plop them in the oven to get them nice and warm. Then, you slice up the portobellos and toss them with some olive oil and a bunch of spices. Saute until golden and perfect, then cook up the peppers and onions.

So easy. So yesss.

Pull those now-warm tortillas out of the oven and pile ’em up with veggies. A little avocado, a couple of cherry tomatoes, and a squeeze of lime seal the deal.

Need dairy in your life? Try a bit of queso fresco if you like. Or heck, go with pepper jack for some all-the-way-retro action.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Portobello Mushroom Fajitas

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 fajitas

Calories 208kcal

Author Kare

Ingredients

• 8 8-inch flour tortillas*
• 2 medium portobello mushrooms about 1/2 pound
• 1 large red yellow, or orange bell pepper – or a combo of all three
• 1/2 large yellow or red onion sliced
• 1/4 cup olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 medium ripe avocado sliced
• 1 fresh lime cut into wedges

Instructions

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they’re cooking with brown, but with these fajitas, I don’t find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

Notes

* For a completely vegan recipe, be sure to choose lard-free tortillas.

Dairy option:

Add crumbled queso fresco if you like.

Nutrition

Serving: 2g | Calories: 208kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 376mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg

The post Portobello Mushroom Fajitas appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Mushroom Chowder Ingredients
• More Hearty Soup & Chowder Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Recently I was checking out at a recipe for potato chowder, and I noticed it started with a roux base (basically butter plus flour, which, when cooked with a liquid, thickens the liquid up). And I found myself thinking, why? I mean, can’t you just puree some of the potatoes, and voila, creamy base? That’s pretty much what I do here and here and the result is pretty delicious if I do say so myself.

But then I kept thinking about it. (Leave it to a food blogger to obsess over roux.) And then I started thinking about creating a vegan clam chowder recipe, and, sure enough, I found that many clam chowder recipes start with roux.

So, I said, fine. I’ll try it! Yes, this recipe starts with 1/4 cup of olive oil. And I know it seems like a crazy amount (for some reason, half a stick of butter doesn’t seem quite as nuts, but the same quantity of olive oil is like WHAT). But trust me, because that olive oil? And then, a few minutes later, the flour? That’s what helps make this soup unbelievably thick, rich, and velvety. Basically now, I’m stuck on roux. I love roux. I’ll never let roux go.

You get the picture.

Mushroom Chowder Ingredients

This rich and creamy mushroom chowder starts with olive oil and ends with plant-based milk. I originally created it as a replication of clam chowder for vegetarians, and while I don’t think it tastes exactly like clam chowder – it is missing a “sea” element – for me, it provides the experience I’ve been missing since I stopped eating seafood. (scroll down for the full recipe)

I. LOVE. this chowder!

Rich, creamy, pure comfort, the perfect foil for a handful (or three) of oyster crackers.

Oh, roux!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Corn & Potato Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

Print

Mushroom Chowder

Button mushrooms and oyster mushrooms are the “clams” in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you’ll never miss the seafood.

Keyword mushroom chowder

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 295kcal

Author Kare

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion diced [about 2 cups]
• 2 medium carrots peeled and diced [about 1 cup]
• 2 stalks celery diced [about 1 cup]
• 1/2 teaspoon dried thyme or 5-6 fresh thyme stems
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 2 cups Yukon Gold potatoes washed and cut into 1/2-inch dice [about 1 pound]
• 6 ounces white button mushrooms chopped [about 2 cups]
• 3 ounces oyster mushrooms chopped [about 1 cup]
• 1 cup unsweetened soy milk or unsweetened almond milk, oat milk, or canned coconut milk
• 2 teaspoons red wine vinegar

Optional garnishes:

• Fresh parsley
• Oyster crackers
• Sliced button mushrooms

Instructions

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 878mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 2mg

The post Mushroom Chowder appeared first on Kitchen Treaty.

Speaking of mouthfuls! (How do you like my segue? Don’t answer that). Anyway, speaking of mouthfuls! A mouthful of this Black Bean, Mushroom, and Avocado Breakfast Scramble is the way to start a day off right. This is what I’ve decided.

Over time, I’ve come to realize that I feel so much better – and stay full way longer – if I start the day off with a healthy, protein-packed breakfast. And that was totally the case last week when I whipped up this delicious – and filling – breakfast scramble. I was still full five hours later!

It’s so easy. I use a few canned black beans, already-sliced mushrooms, and a couple of eggs. A little onion and a smidge of garlic for flavor. The avocado – and a few pinches of cilantro, if you wish – top off this pile o’ goodness.

Breakfast is served.

By the way – no no no, I haven’t gone off the deep end. In case it wasn’t clear, this actually isn’t really a new series. At least, not an intentional one. It’s just that I posted this recipe right on the heels of this avocado toast, and it seems as though I’m developing a bit of a trend. Hey, I said I wanted to keep it simple this year! Honestly, the thing is, I know that personally I find a ton of value in quick, unfussy recipes and ideas far more than I do in upside-down marshmallow s’moretastic frou frou cupcake pies (which, yes, admittedly I also like to dabble in on the rare occasion). But anyway, I’m thinking maybe you might like the easy ideas, too.

You know, especially if it has avocados in it . Because hello, avocados.

More Breakfast Recipes with Avocado

• Avocado Toast with Poached Eggs
• Cucumber Hummus Avocado Toast
• Sheet Pan Breakfast Hash
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

Print

Black Bean, Mushroom, & Avocado Breakfast Scramble

An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 large or 2 small servings

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/4 cup diced onion
• 1 cup 4 ounces sliced white button mushrooms
• 1 small clove garlic finely minced
• 2 large eggs
• 1/4 cup canned black beans rinsed (or otherwise cooked black beans)
• 1/8 teaspoon kosher salt + more to taste
• A couple turns freshly ground black pepper
• 1/2 small avocado diced
• A few cilantro leaves if desired

Instructions

• Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
• Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
• Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
• Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.

The post Black Bean, Mushroom, & Avocado Breakfast Scramble appeared first on Kitchen Treaty.

Plus, when you make it the night before, the only work you have to do in the morning is pull the breakfast strata out of the fridge, uncover it, and stick it in the oven. Less time in the kitchen, more time playing with the toys Santa brought you. If you’ve been good, that is.

(more…)

The post Mushroom Swiss Breakfast Strata with Optional Bacon appeared first on Kitchen Treaty.

We also moved really close, almost stalker-y close, to a good friend of mine, someone I reconnected with recently as my daughter and her youngest son are pretty close in age. It’s been lovely to not have to full-on commute to our play dates, and one recent Saturday evening, she had us all over for dinner so that we could finally introduce the spouses and let the kids run free together for awhile. It was so nice.

So as thanks, I stole her recipe.

I’m cool like that. No no. I didn’t really steal her recipe.

Okay, maybe a little.

She made this wonderful tortellini with butternut squash –  an easy, vegetarian favorite of theirs that’s a regular in their dinner rotation – and it was so simple and scrumptious that I asked her if I could make a version of her recipe for the blog. It was cool with her, she said – besides, hers is a version of a recipe she found in Real Simple anyway.

Tortellini with Butternut Squash, Mushrooms, Gruyere and Optional Sausage comes together quickly and easily. The last time I made this, I had some cubed butternut squash in the freezer, so I didn’t even have to spend time peeling and cutting the butternut squash. That was handy. You can also often find cubed butternut squash in the frozen section or the refrigerated section of most grocery stores.

I like the idea of adding the butternut squash, mushrooms, and sage to a big zipper bag on Sunday and tossing it in the fridge to have it all ready for easy Monday or Tuesday night dinner prep.

I really like how this is one of those meal-in-one dishes, too. Serve up a bowl of this fall-inspired tortellini and that’s all you really need. Okay, okay, and maybe a glass of wine, too. And some good friends – especially those really awesome ones who let you steal their recipes – as company.

Print

Tortellini with Butternut Squash, Mushrooms, Gruyere, and Optional Sausage

This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Kare

Ingredients

• 4 cups diced butternut squash 1/2-inch dice (about a 1 1/2 pound squash)
• 8 ounces white button mushrooms sliced
• 1/4 cup fresh sage leaves chopped
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• Couple turns or a pinch of freshly ground black pepper
• 1 pound fresh cheese-filled tortellini
• 2 1/2 cups shredded Gruyere cheese divided

If adding sausage to half:

• 1/2 pound sweet Italian sausage browned and drained

If adding sausage to all:

• 1/2 pound sweet Italian sausage browned and drained

Instructions

• Heat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
• Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
• While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
• Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
• Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
• Pass the remaining cheese at the table for sprinkling over individual servings.

Notes

For convenience, many stores carry already peeled and diced butternut squash in their refrigerated produce sections or with the frozen vegetables. Either will work, or if you start with a whole butternut squash, here are some tips on how to peel and cut it.

Adapted from Real Simple

The post Tortellini with Butternut Squash, Mushrooms & Gruyere (and Optional Sausage) appeared first on Kitchen Treaty.