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• Portobello Mushroom Stroganoff

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• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 pound portobello mushrooms, sliced
• 1 1/2 cups vegetable broth
• 1 1/2 cups sour cream
• 3 tablespoons all-purpose flour
• 1/4 cup chopped fresh parsley
• 8 ounces dried egg noodles

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  Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
  
  
  
  

  Strawberry Rhubarb Sauce

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  • 2/3 cup white sugar
  • 1/2 cup orange juice
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 4 cups sliced fresh strawberries
  • 1 cup sliced rhubarb

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    Directions

    1. Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

  
  

  
  

  Asparagus and Shrimp Risotto

  
  

  

  1 tablespoon extra-virgin olive oil
  1 teaspoon chopped shallot
  ¼ pound asparagus, cooked and cut in 1-inch pieces
  ¼ cup risotto rice
  1 cup dry white wine
  ¼ cup cooked shrimp
  4 cups chicken stock
  ½ cup Parmesan cheese
  1 tablespoon chopped parsley
  
  

  Directions:

  1. Heat oil in a medium saucepan over medium. Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
  2. Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
  3. Gradually add chicken stock, ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
  4. Add shrimp and stir gently for 2 minutes. Add cheese and parsley, stir, and serve.