Poached eggs over lentils and mushrooms

This is a hearty no meat meal for two.
Serves: 2
Total time: 45 minutes

1 cup french/green lentils
1/2 pound mushrooms (crimini or shiitake) 
1 tablespoon olive oil
1 tablespoon butter
splash of red wine (optional)
4 eggs

Dressing:
3 tablespoons dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

Cook 1 cup of french lentils in water for 30-45 minutes (until soft).  In the meantime chop mushrooms.  When lentils are almost done saute mushrooms in oil/butter and add splash of red wine when they are soft.  Add lentils to mushrooms with salt & pepper.  In the mean time bring a small sauce pot of water to a boil.  Crack two eggs into a small dish then swirl the water and gently drop in the pair of eggs and cook for 2.5 minutes.  Repeat for the other two eggs.  Serve eggs over lentils. Drizzle dressing on top.

Creamy Mushroom Linguini

This is definitely one of the yummiest recipes I've made in a while and one of the least healthy (but it's just so good)!

2 tablespoons butter

2 tablespoons olive oil (more if mushrooms look dry)

1 pound crimini mushrooms, cut into slices
1/4 pound shiitake mushrooms, cut into slices
2 cloves garlic, minced
1 tablespoon flour
1/4 cup white wine
1 cup cream
2 cups romano style cheese (I used a local romano style cheese called Tye from Hidden Hills Dairy)
1 pound fresh linguini (or 1 box)

Bring a large pot of water to a boil.  In the mean time saute the mushrooms in the butter and olive oil until tender (about 8 minute).  After about 4 minutes add the garlic.  Once mushrooms are tender and garlic is fragrant sprinkle the flour over the mushrooms, then slowly add the white wine. While the white wine is cooking start cooking your fresh pasta (start sooner if using dry pasta). Once white wine has reduced a little (about 4 minutes) add the cream.  Drain pasta then return to pot.  Add sauce to pasta in the pot then add 1 1/2 cups cheese and toss until evenly coated.  Top with the extra cheese when serving.

Chicken of the Woods Pasta

The mushroom man at the Strip District Firehouse farmer's market had "chicken of the woods" wild mushrooms.  I couldn't pass up the opportunity to try a new local food, so I bought a pound.  I sauteed the chicken of the woods mushrooms with roasted butternut squash and crimini mushrooms in olive oil and butter.  I served this mix over my homemade pasta with fresh parsley.  The chicken of the woods mushroom tastes a lot like like chicken.  Unfortunately it tasted a little bit like dried out chicken breast, so if I buy it again I'll add white wine to moisten the mushrooms.  If you're looking for a healthy alternative to chicken, don't hesitate the try the "chicken of the woods" mushroom!  

Kohlrabi and Mushroom Pasta

When I get ingredients that I'm not sure what to do with, I like to serve them on pasta.  Here's the kohlrabi pasta recipe I tried:

Vegetarian Kohlrabi and Mushroom Pasta
Servings: 4
Total time required: 25 minutes

1 tbsp. butter (or olive oil)
2 kohlrabi peeled and cut into quartered slices
10 mushrooms sliced
6 small green onions diced
3 garlic scapes cut into little pieces (regular garlic could substitute)
Herbs (I used oregano from the garden)
1/2 cup white wine
1/3 cup cream
4 servings of pasta
Sprinkling of fresh grated Parmesan or Romano cheese

Bring a stockpot of water to boil, then add sliced kohlrabi and cook for a total of 12 minutes (cook pasta in the same pot, so add it in before the 12 minutes is done, so the pasta and kohlrabi will be done at the same time).  While kohlrabi is cooking, saute mushrooms and onions in butter for a few minutes, then add scapes and herbs.  Saute for a few more minutes then add white wine.  When white wine reduces, add cream and simmer.  When pasta and kohlrabi are finished, drain water and add to a large bowl and put sauce on top.  Mix well and sprinkle with Parmesan or Romano cheese.