Stuffed Mushroom Caps

30 large white button mushrooms
1 shallot
Olive oil
Salt & Pepper
1 tbsp Buckwheat flour
Trim the hard ends off of the stems. Remove stems from the mushrooms. Chop the stems up along with the shallot. Sautee with olive oil until slightly browned. Add 1 tbsp buckwheat flour to thicken mixture. Season with salt and pepper.
Preheat oven to 375F. Line a cookie sheet with parchment paper.
Stuff each mushroom cap with a tsp of the filling mixture. Press the mixture in lightly.
Place stuffed mushroom caps on baking sheet and bake for 10-15 minutes until the tops are golden.
Serve when hot.

This original recipe is entirely vegetarian and vegan friendly. Add some crab meat or bacon or even ground beef for a meat lover crowd. Great. Simple. Easy Appetizer.

Thai Style Beef & Potato Stew

Ingredients:

1.5kg of cubed lean beef
1 large potato diced (in this recipe I used a yam because I was out of russets)
1 tbsp whole tricolor peppercorns
6 lime leaves sliced to thin fine strips
1" piece of galangal sliced
3 tbsp minced garlic
2 sprigs of Thai basil
2 cups beef stock
2 tbsps of EVOO

Turn the stove to Medium high heat.
In a pot place EVOO and garlic. Stir and cook till slightly golden. Add beef and brown all sides of the meat.
Deglaze the pot with stock scrapping the browned bits off the bottom for added flavour. Stir in the potato and bring to a simmer. Cook for 5 minutes and turn down the heat to Medium.

Add peppercorns, lime leaves, galangal, whole basil stalks only, reserve the leaves for later. Stir and combine with stew mixture.

Cook covered at medium heat for 45 minutes to an hour occasionally stirring. Garnish with reserved basil leaves. Serve with rice, noodles or bread.

Enjoy :)

Thanksgiving Rice Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice

2 celery stalks - diced

1 carrot - peeled and diced

6 mushrooms - diced

3 sprigs of parsley - minced

1/2 white onion - diced

1 tbsp Poultry seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the mushroom and rice, mixing well. Add the stock, poultry seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.