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Home / Bounty Box Recipes / Tagged: Mushrooms

Creamy Polenta Soup with Collard Greens

Creamy Polenta Soup with Collard Greens

4 Servings | Prep Time 10 mins | Cook time 35 mins

  • 2 cups milk of choice
  • 3 1/4 cups vegetable stock, divided
  • 1 1/4 cups polenta (not quick cooking)
  • 1 cup Fontina cheese, grated (optional)
  • 1 tbsp. unsalted butter
  • Salt to taste
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens stems
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. 

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Italian Roasted Mushrooms and Veggies

Italian Roasted Mushrooms and Veggies
  • 2 tablespoons olive oil
  • 2 large red onions
  • 1 pound oyster mushrooms
  • 2 large bell peppers
  • 3 teaspoons marjoram, divided
  • 1 1/2 cups grated Fontina cheese

Heat oil in heavy large pot over high heat. Add onions and cook until beginning to brown, stirring frequently. Reduce heat to medium-high. Add mushrooms and sauté until wilted, Add peppers and sauté until just soft, about 5 minutes longer.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Fava Bean and Mushroom Pasta

Fava Bean and Mushroom Pasta

Serves: 2 | prep Time 15 minutes | Cook time 15 Minutes

  • 8 oz pasta of your choice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup fava beans, peeled from pod and outer layer
  • 2 cups mushrooms, sliced
  • splash of white wine
  • splash of cream or milk
  • sprinkle of grated Parmesan
  • salt and pepper to taste

Cook the pasta according to instructions on the package.

Heat a tablespoon of olive oil in a large pan. Add the chopped onions and saute until translucent. Add the mushrooms and stir until softened. Stir in the minced garlic and after a couple of minutes pour the white wine and stir until reduced.

Add the peeled fava beans and the cooked pasta and gently stir to combine. Add a splash of cream at the end for a creamier sauce and season with salt and pepper to taste. Sprinkle some grated Parmesan for a tasty finishing touch!