Mushrooms

Just a reminder...

Unless you are a mushroom expert you are better off to buy them from a store than to go picking them yourself because some types are poisonous.

Roasted Mushrooms and Mixed Vegetables

1 pound mushrooms cut in large pieces
1 sweet red bell pepper cut in 1-inch chunks
1 medium onion cut in 8 wedges
½ tsp salt
1 large zucchini, cubed
½ Tbsp olive oil
1 tsp garlic, minced
1 tsp black pepper, ground

Preheat your oven to 450 F. In a 13 x 9 shallow baking dish (non-stick or lightly greased) place the mushrooms, peppers, onion, and zucchini. Toss in the oil, salt and pepper, and garlic. Bake uncovered about 20 minutes or until everything is tender. Serve alone as a side dish or toss the mushrooms with pasta or rice.

Fresh Mushroom Soup

1½ pounds fresh mushrooms, chopped
8 scallions, chopped
½ tsp thyme
¼ tsp black pepper
1 Tbsp Dijon mustard
½ cup red wine
1 quart fat-free no-added-salt chicken broth
1 cup plain non-fat yogurt

Put the mushrooms, scallions, and wine into a non-stick Dutch oven and cook until tender. Add the remaining ingredients (except the yogurt), bring to a boil, and let simmer for 15 minutes. Add the yogurt but gently mix it in until it is just blended.