Jesse’s cream of mushroom soup

1 pound mixed mushrooms, chopped

3 shallots, chopped

1/2 stick butter or vegan butter

1 cup sherry

2 tbs chicken or vegetarian Better Than Bullion, reconstituted in 2 cups water

1 tbs ground rosemary

2 cloves garlic, minced

1 cup cream or vegan cream (I use Country Crock Plant Cream)

Sauté shallots in butter on medium heat until clarified. Add mushrooms and sauté till they are well cooked and starting to brown a bit. Add rosemary and garlic, allow to cook another minute or so. Add sherry and reduce to simmer for 5 minutes. Add reconstituted broth and simmer another 10 minutes, stirring occasionally. Puree with immersion blender till texture is smooth. Add cream and serve.

Mixed mushroom pasta

1 lb. mixed mushrooms, chopped

3 shallots, chopped

1/2 stick butter or vegan butter

1 cup sherry

1 tbs tarragon

2 cloves garlic, minced

1 cup cream or vegan cream (I use Country Crock Plant Cream)

1 package pasta of your choice

Parmesan and black pepper to taste

Sauté shallots in butter on medium heat till clarified. Add mushrooms and sauté till they are well cooked and starting to brown a bit. Add tarragon and garlic, allow to cook another minute or so. Add sherry and reduce to simmer for 5-10 minutes, stirring occasionally. Cook and drain pasta separately. Add cream to sauce, toss pasta into the sauce. Serve, adding parmesan and black pepper as desired.

Air fried mushrooms (yum!)

1-2 lbs. mushrooms

1-2 cups avocado oil

2 tbs Indian curry powder

1 tbs sesame seeds

1 tsp chili flakes

1/2 tsp salt

Cut white trumpet, lion’s mane, black pearl, or any oyster varieties into 1-inch cubes. Add spices to avocado oil in a very large bowl, mix well. Toss mushrooms in mixture until evenly coated. Spread evenly on sheet pans as needed. Air fry or roast at 450 for 15-20 minutes, stirring/tossing occasionally.