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	<rdf:li rdf:resource="http://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere"/>
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  </channel><item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/teriyaki-vegetableswithsesamenoodles0.html">
    <title>Teriyaki vegetables with sesame noodles</title>
    <dc:date>2015-11-03T05:53:12+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/teriyaki-vegetableswithsesamenoodles0.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[On the table in 20 minutes, our teriyaki vegetables recipe is perfect for #meatfree Monday.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/10/shrimp-and-grits-recipe.html">
    <title>Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms | Serious Eats</title>
    <dc:date>2015-10-16T12:54:04+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/10/shrimp-and-grits-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp...and grits. Often there's pork, sometimes mushrooms, and the amount of gravy can range from none to tons. This recipe features plump shrimp, seared mushrooms, crispy bacon, and rich cheese grits infused with layers and layers of flavor.]]></description>
<dc:subject>recipes seafood mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-shallotandchestnutparcels.html?stop_mobi=yes">
    <title>Mushroom, shallot and chestnut parcels</title>
    <dc:date>2015-08-19T06:29:01+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-shallotandchestnutparcels.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These richly filled, vegetarian bundles make a lovely addition to the Christmas dinner table or a festive buffet.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/07/mushroom-duxelles-truffle-pizza-recipe.html">
    <title>Pizza With Mushrooms, Mozzarella, and Truffle | Serious Eats : Recipes</title>
    <dc:date>2015-07-24T08:52:38+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/07/mushroom-duxelles-truffle-pizza-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.]]></description>
<dc:subject>recipes pizza mushrooms</dc:subject>
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<item rdf:about="http://food52.com/recipes/34837-creole-chicken-with-mushroom-dirty-rice">
    <title>Creole Chicken with Mushroom Dirty Rice Recipe on Food52</title>
    <dc:date>2015-07-10T08:01:43+00:00</dc:date>
    <link>http://food52.com/recipes/34837-creole-chicken-with-mushroom-dirty-rice</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe is a take on the Louisiana classic, dirty rice. The quick mushroom stock made from dried porcinis, the king of mushrooms, and the fresh mushroom varieties used in this recipe create a dish that is firmly grounded in its rich earthiness. It is an ode to my favorite ingredient and will delight every mushroom lover: creole. The creole seasoning used here is adapted from Emeril's Essence Creole Seasoning. The recipe below makes more than you will need for this one recipe, but it keeps well in an airtight jar. For the tomatoes, I used some that I jarred last summer but good-quality canned tomatoes will do just fine. Just make sure they are nice and juicy.]]></description>
<dc:subject>recipes chicken mushrooms rice</dc:subject>
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<item rdf:about="http://www.epicurious.com/recipes/food/views/mushroom-and-brown-rice-veggie-burger-51238470">
    <title>Mushroom and Brown Rice Veggie Burger Recipe | Epicurious.com</title>
    <dc:date>2015-06-17T10:48:36+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/mushroom-and-brown-rice-veggie-burger-51238470</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sandwich this burger between English muffin halves or serve with lots of arugula.]]></description>
<dc:subject>recipes mushrooms vegetarian rice burgers</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/10/stir-fried-snap-peas-mushrooms-fish-sauce-basil-recipe.html">
    <title>Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil | Serious Eats : Recipes</title>
    <dc:date>2015-05-16T08:40:07+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/10/stir-fried-snap-peas-mushrooms-fish-sauce-basil-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This stir-fry is quick, delicious, nutritious, and has only 9 ingredients (ok, 11 if you count oil and salt), which puts it pretty high in the running as a candidate for my list of "100 greatest easy weeknight side dishes of all time," if I ever get around to writing it down. I am not a list-maker by nature.

Snap peas are sweet, crunchy, and tender, and with a hint of smoky char from the wok, they are one of the greats as far as stir-fry veggies are concerned. Hon-shimeji mushroom—all mushrooms, in fact—are almost custom made for stiry-frys. Unlike green vegetables which have to be taken from raw to cooked to plated within minutes to retain their bright, fresh flavor, mushrooms can be cooked, held, and reheated just fine.

To take advantage of this, I start my stir-fry by cooking just the mushrooms in the wok, rather than trying to cook all of the vegetables at once. This allows my to retain more heat, get a better char and more wok hei (elusive smoky flavor that good stir-frys have). I then season them and transfer them to a bowl. Then it's a simple matter of reheating the wok, stir-frying the snap peas, tossing the 'shrooms back in with a simple sauce of fish sauce, sugar, and lime juice, adding a handful of chopped basil, and throwing it on a plate.

All told, it comes together in about ten minutes. Fifteen if you're really slow at cleaning snap peas (but cleaning snap peas is what spouses, children, and guests are for, right?).]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/05/mushroom-ragu-sauce-recipe.html">
    <title>Mushroom Ragù | Serious Eats : Recipes</title>
    <dc:date>2015-05-08T16:29:33+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/05/mushroom-ragu-sauce-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9160a0b7d9c5/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html">
    <title>Polenta Lasagna With Mushroom Ragù (Polenta Pasticciata) | Serious Eats : Recipes</title>
    <dc:date>2015-05-08T16:29:18+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top. Here, we fill it with a rich mushroom ragù, then drizzle a cheesy Parmesan cream all over it.]]></description>
<dc:subject>recipes pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c41c20062094/</dc:identifier>
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<item rdf:about="http://www.spicechronicles.com/chickpeas-and-mushrooms-in-a-carmelized-onion-and-tomato-sauce-meatless-monday/">
    <title>Chickpeas and Mushrooms in a Carmelized Onion and Tomato Sauce (Meatless Monday) - Spice Chronicles</title>
    <dc:date>2015-03-17T08:48:22+00:00</dc:date>
    <link>http://www.spicechronicles.com/chickpeas-and-mushrooms-in-a-carmelized-onion-and-tomato-sauce-meatless-monday/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A hearty and delectable melange of chickpeas and mushrooms that is a breeze to put together.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:af6de394be69/</dc:identifier>
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</item>
<item rdf:about="http://www.sailusfood.com/2015/03/12/mushroom-pepper-fry/">
    <title>mushroom pepper fry - how to make mushroom pepper fry » All Recipes Indian Fry Recipes Indian Snacks and Starter Recipes Indian Vegetarian Recipes Lunch Box Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2015-03-12T15:31:40+00:00</dc:date>
    <link>http://www.sailusfood.com/2015/03/12/mushroom-pepper-fry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[mushroom pepper fry – a quick appetizer, learn how to make mushroom pepper fry]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:48f1e9e920fe/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-strudel.html?stop_mobi=yes">
    <title>Mushroom strudel</title>
    <dc:date>2015-02-24T07:26:48+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-strudel.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A deliciously savoury parcel.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:aa09f344bc9e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
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</item>
<item rdf:about="http://food52.com/recipes/31878-creamy-mushroom-pasta">
    <title>Creamy Mushroom Pasta recipe on Food52.com</title>
    <dc:date>2015-02-06T09:24:53+00:00</dc:date>
    <link>http://food52.com/recipes/31878-creamy-mushroom-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. No Regrets Pasta.]]></description>
<dc:subject>recipes mushrooms pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1536c8b66dc/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/11136-fried-mushrooms-with-smoked-paprika-remoulade">
    <title>Fried Mushrooms with Smoked Paprika Remoulade recipe on Food52.com</title>
    <dc:date>2015-01-29T14:41:59+00:00</dc:date>
    <link>http://food52.com/recipes/11136-fried-mushrooms-with-smoked-paprika-remoulade</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Fried mushrooms are one of my favorite fried foods (vying for the title with fried pickles). As with fried pickles, I prefer to slice the mushrooms instead of leaving them whole: More surface area means more fried goodness. I've experimented with different variations of the breading, but this one with panko and parsley is hard to beat. I've also included a recipe for smoked paprika remoulade, a nice dipping sauce if serving the mushrooms as an appetizer or snack. The mushrooms are also delicious atop a lightly dressed green salad with shavings of Pecorino cheese.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0b254a7ffd8a/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe">
    <title>Jack Monroe’s prawn bibimbap recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-12T15:34:24+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Enjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day]]></description>
<dc:subject>recipes seafood eggs rice mushrooms chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:980eb0f19dad/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/12/jack-monroe-mushroom-pearl-barley-risotto-recipe">
    <title>Jack Monroe’s mushroom pearl barley risotto recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-12T15:32:48+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/12/jack-monroe-mushroom-pearl-barley-risotto-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have an anarchic view of risotto – this one uses pearl barley instead of rice for a nutty flavour and interesting texture]]></description>
<dc:subject>recipes rice mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e05986f3e5f2/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2010/oct/16/mushrooms-salsify-barley-recipe-ottolenghi">
    <title>Mushrooms with salsify and barley recipe | Yotam Ottolenghi | Food | Life and style | The Guardian</title>
    <dc:date>2014-08-05T12:36:23+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2010/oct/16/mushrooms-salsify-barley-recipe-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Salsify root and mushroom is a match made in heaven]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:63c3584fd121/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom_potato_thymepie.html?stop_mobi=yes">
    <title>Mushroom, potato &amp; thyme pie</title>
    <dc:date>2014-05-25T20:12:40+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom_potato_thymepie.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom, potato & thyme pie]]></description>
<dc:subject>recipes potatoes pies mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8c92eaac81bd/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pies"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced-mushroom-andchickpeacurry.html?stop_mobi=yes">
    <title>Spiced mushroom and chick pea curry</title>
    <dc:date>2014-05-20T06:26:22+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced-mushroom-andchickpeacurry.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spiced mushroom and chick pea curry]]></description>
<dc:subject>recipes curry vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:99a45c540f77/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html">
    <title>Mushrooms, Bacon, and Asparagus Topped With Eggs | Serious Eats : Recipes</title>
    <dc:date>2014-03-01T18:06:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/03/mushrooms-bacon-asparagus-egg-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Originally, I was planning on making a dish of asparagus wrapped with bacon, served with sautéed mushrooms and fried eggs, but then I thought, is wrapping asparagus with bacon really any better than simply cooking the two separately and combining them? With the former, you end up with one of two options: perfectly crisp bacon and overcooked asparagus, or perfectly cooked asparagus and rubbery bacon. Cooking them separately gives you more control, delivering perfect results on both fronts.

This simple hash starts with bacon crisped in a skillet. I set it aside and use the bacon fat to then brown mushrooms. The mushrooms soak up all of that bacon flavor—the perfect meaty counterpoint to tender-crisp asparagus stalks.

It all forms a perfect base for some eggs fried until crisp-and-runny, the golden yolk forming a sauce for the asparagus, bacon and mushrooms. I like to use thin asparagus stalks so that they cook up quickly without the need for any sort of par-cooking or steaming.]]></description>
<dc:subject>recipes bacon eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4288e5b99464/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/vegan-caramelized-onion-mushroom-panini-sun-dried-tomato-mayonnaise.html">
    <title>Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise | Serious Eats : Recipes</title>
    <dc:date>2014-02-13T20:23:40+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-caramelized-onion-mushroom-panini-sun-dried-tomato-mayonnaise.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You know that episode of Friends where Ross sticks a piece of gravy-soaked bread in the middle of his sandwich and calls it the moist maker? It sounds goofy, but it does hit on a key element of good sandwiches: They must be moist to be delicious. It's actually a pretty good life lesson in general.

In the past, I've relied on braised greens or broccoli rabe as the moist element, or have gone with a deep fried vegetable.

This time, rather than using a single moist maker, I'm going with a selection of three moderately moist ingredients—sautéed mushrooms, caramelized onions, and sun-dried tomato mayo—that together combine to make a synergistic Captain Planet-like explosion of moistness, all neatly contained in a crisp griddled crust.

First up: mushrooms sautéed until deeply browned. I used a mix of button mushrooms and portobello, sliced thin, but cremini (aka baby portobello) or shiitake would work as well. The key with sautéing mushrooms is to remember that cooking takes place in two distinct phases. When you first add the 'shrooms to the pan, they start expelling liquid out of their porous inner structure. It's only after this excess moisture has evaporated that they can begin to brown, which concentrates and adds complexity to their flavor.

Bear in mind: even though you're driving off water from the mushrooms' interior, the end results still taste moist due to the nice coating of olive oil the mushrooms get as they cook. A little garlic, lemon juice, and soy sauce amp up their flavor.

Next: a sun-dried tomato mayonnaise. Regular mayonnaise (you can use either a store-bought vegan mayonnaise or our homemade version) is nicely moist and tangy on its own. Processing some sun-dried tomatoes, some garlic, and a splash of lemon juice into them makes them more so, adding a sweet, jammy element as well.

Last ingredients: deeply caramelized onions. There's a rule with caramelized onions that is as unbreakable as the first law of thermodynamics and it goes like this: the longer you take to caramelize your onions, the better they will taste.

That said, your goal should always be to balance effort required with results achieved. Using my quick caramelization method, you can get onions that are about 80 percent as good as perfectly caramelized onions, in just a fraction of the time—as short as 15 minutes. In this case, I'm letting them go for about 30 minutes while I prep the rest of my ingredients.

Once all three elements are assembled, I slap them together and grill them on a panini press.

Pro-tip: don't smash your sandwich down all at once. This will cause your stiff crusts to break and compromise the structural integrity of your meal. Instead, close the lid gently and let the sandwiches cook for a few minutes to soften up the crust before pressing down more firmly.

The sandwiches that come out have a certain pizza-like quality to them, a result of the combo of tomatoes and onions with crisp crust. It's a good fix if you crave the intense sweet-and-savory flavor of a Totino's pizza roll, but in a more sophisticated and filling package.

And yes, they're moist.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5c9fe95b6bcf/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search">
    <title>Baked Eggs With Mushrooms, Cheddar, and Ham | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T21:51:36+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.]]></description>
<dc:subject>recipes eggs mushrooms cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9f0f59cf27e7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/vegan-cream-of-mushroom-soup-food-lab-recipe.html">
    <title>Vegan Cream of Mushroom Soup With Crispy Shiitake Chips | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T21:47:32+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-cream-of-mushroom-soup-food-lab-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I ended last month's adventures in soup with a discussion and recipe for Creamy Chanterelle Mushroom Soup, one of the first "fancy" dishes I ever learned to cook, and still one of my favorites to this day. It's like a souped up (excuse the pun) version of the cream of mushroom soup we all love,* and, much to my chagrin, is strictly forbidden on a vegan diet due to the 7 tablespoons of butter it contains.

*you do all love cream of mushroom soup, don't you?

What's a 'shroom-loving vegan to do? Why, devise a 100% vegan cream of mushroom soup every bit as rich and satisfying as the real thing, of course.

The difficulty lies in getting a thick, emulsified, creamy texture without the aid of dairy, and it's not a simple one to crack. Because of butterfat's uniquely long fat chains, it's much easier to incorporate into a stable emulsion than vegetable-based oils. Try substituting olive oil straight up for the butter and your soup breaks, turning grainy and greasy instead of luscious and creamy.

Luckily, it's a problem I've tackled in the past when trying to solve the same problem with tomato soup. The solution was a trick I learned from making gazpacho: use bread as an emulsifier.

See, oil and water don't like to mix. You can stir them up, but eventually the oil will coalesce and break out into larger droplets. The starch and wheat proteins provided by blending a slice of soaked bread into the soup acts as a physical emulsifier, thickening the liquid and preventing dispersed oil droplets from coming back together.

And there's an added bonus: dairy fat has a tendency to dull flavors. A soup made with bread and olive oil in place of cream or butter not only achieves the same creamy richness, but it actually has a more intense mushroom flavor. That's right: this is a vegan cream of mushroom soup that's better than the real thing. (It might actually have me re-thinking my chanterelle soup recipe as well.)]]></description>
<dc:subject>recipes mushrooms vegetarian soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:602ca9012214/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/01/breakfast-sausage-mushroom-cheddar-roll-recipe.html">
    <title>Breakfast Sausage, Mushroom, and Cheddar Rolls | Serious Eats : Recipes</title>
    <dc:date>2014-01-12T16:34:47+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/breakfast-sausage-mushroom-cheddar-roll-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Classic sausage roll meets beef Wellington, these easy to assemble bites will be well-received at any breakfast table. Finely minced mushrooms are cooked in the leftover sausage fat, adding both sausage flavor and earthiness to dish. The rest of the sausage roll keeps with the classic, with just a little bit of sharp Cheddar for creaminess. Paired with a big pot of coffee and lots of tart mustard for dipping, these brunch rolls will be gone before you know it.]]></description>
<dc:subject>recipes mushrooms cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2f70045a7961/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://blog.fatfreevegan.com/2013/12/vegan-mushroom-gravy.html">
    <title>Vegan Mushroom Gravy Recipe | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2013-12-24T16:42:22+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2013/12/vegan-mushroom-gravy.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary–more for blander foods and less for highly seasoned dishes.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:22eb90c6fdf4/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html">
    <title>Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche) | Serious Eats : Recipes</title>
    <dc:date>2013-11-21T11:50:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While the ingredients and preparation here may seem at first glance to be Italian in origin, the cuisines of Mediterranean France and Italy are one and the same. There is no more delicious or authentic vegetarian French dish, in my mind. I simply toss fresh tagliatelle—Provence's favorite pasta—with a sauce made from the water used to reconstitute dried porcini mushrooms, the porcinis themselves, and crème fraîche, studded with crisp-roasted button mushrooms, garlic, and thyme. The sauce is so flavorful that it immediately and visibly stains the tender ribbons of pasta as soon as you toss them together. Such a keeper.]]></description>
<dc:subject>recipes vegetarian mushrooms pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/11/rigatoni-with-mushroom-ragu-fresh-mozzarella-truffle-recipe.html">
    <title>Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle | Serious Eats : Recipes</title>
    <dc:date>2013-11-21T11:50:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/11/rigatoni-with-mushroom-ragu-fresh-mozzarella-truffle-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A vegetarian meal that's great for dinner guests. Just toss some veggies—carrots, garlic, onion, and mushrooms—into the food processor and blitz to a rubble. Sauté in olive oil, then add store-bought tomato sauce and dried mushrooms. The sauce bubbles away while the pasta cooks. Toss the rigatoni with the sauce—the little pasta tunnels become stuffed with the vegetarian ragú. Then top with cold torn fresh mozzarella and a drizzle of truffle oil.]]></description>
<dc:subject>recipes vegetarian pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cea6a635324e/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere">
    <title>Baked Eggs with Mushrooms and Gruyere recipe on Food52.com</title>
    <dc:date>2013-10-31T15:39:31+00:00</dc:date>
    <link>http://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What can I say about baked eggs? They're so good. The texture of a nicely baked egg is so perfectly velvety, and if they're drizzled with cream that thickens and becomes buttery when baked? Yum. This is one of my many preferred combinations for baked eggs, with mushrooms and gruyere cheese rounding out the eggs and cream.]]></description>
<dc:subject>recipes eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:606659d1224d/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/mushroom_and_mozzarella_44092">
    <title>BBC - Food - Recipes : Mushroom and mozzarella burger with relish</title>
    <dc:date>2013-08-28T12:22:33+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/mushroom_and_mozzarella_44092</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Large flat mushrooms filled with melty mozzarella make the perfect vegetarian burger, slathered in homemade tomato relish. Irresistible. This is designed to be a low cost recipe.]]></description>
<dc:subject>recipes burgers vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b82ba250aa96/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/mushroom_stroganoff_with_83256">
    <title>BBC - Food - Recipes : Mushroom stroganoff with rice</title>
    <dc:date>2013-08-28T12:22:15+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/mushroom_stroganoff_with_83256</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Make a meal of tasty mushrooms in this simple lightly-spiced soured cream sauce. This is designed to be a low cost recipe.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fceed826f43d/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/christmasveggiewelli_90569">
    <title>BBC - Food - Recipes : Christmas veggie Wellington</title>
    <dc:date>2013-08-28T11:18:02+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/christmasveggiewelli_90569</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A show-stopping alternative to beef Wellington, this vegetarian recipe will have everyone asking for another slice.]]></description>
<dc:subject>recipes vegetarian eggs mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b88ecdb4651f/</dc:identifier>
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</item>
<item rdf:about="http://thestonesoup.com/blog/2013/08/whats-the-best-oil-for-cooking/">
    <title>Mushrooms with Lentils</title>
    <dc:date>2013-08-26T07:38:26+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2013/08/whats-the-best-oil-for-cooking/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Two of my all time favourite ingredients together in a one pot meal. Yay!

The butter here adds flavour to our mushrooms but it also is important for softening and balancing the acidity from the tomato paste.]]></description>
<dc:subject>recipes lentils vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d7e145392894/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:lentils"/>
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</item>
<item rdf:about="http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms">
    <title>Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms</title>
    <dc:date>2013-08-14T17:48:58+00:00</dc:date>
    <link>http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A no-cook, company-worthy sauce that fits right into our laziest pasta-dressing habits.]]></description>
<dc:subject>recipes pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54d45480f2a0/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.manjulaskitchen.com/2009/02/10/mushroom-with-peas/">
    <title>Mushroom with peas | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:22:36+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2009/02/10/mushroom-with-peas/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.]]></description>
<dc:subject>recipes vegetarian mushrooms curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0cbafbc466a6/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/7801-potato-mushroom-caramelized-onion-pierogi">
    <title>Potato, Mushroom &amp; Caramelized Onion Pierogi recipe from Food52</title>
    <dc:date>2013-04-07T17:01:56+00:00</dc:date>
    <link>http://food52.com/recipes/7801-potato-mushroom-caramelized-onion-pierogi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A wonderful, toothsome, savory Potato Pierogi with the wonderful addition of earthy mushrooms and sweet caramelized onions all wrapped up in a soft and chewy sour cream or Greek yogurt dough has been a favorite of ours for as long as I can remember. A tad time consuming but so worth it! Everyone loves this vegetarian treat!]]></description>
<dc:subject>recipes potatoes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:357b2f63548a/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/03/skillet-chicken-potatoes-mushrooms-recipe.html">
    <title>Skillet Chicken with Potatoes and Mushrooms | Serious Eats : Recipes</title>
    <dc:date>2013-03-22T10:07:28+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/skillet-chicken-potatoes-mushrooms-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chicken dinners are an easy go-to meal and they also come with the fun catch phrase "winner winner, chicken dinner," which just happens to be one of my favorites and I try to incorporate it any time I can...

Moving on, this recipe can be made almost any time of year and the potatoes can be substituted for other root vegetables. The basic process is the same: sear the chicken to get the golden, flavorful skin, then brown the potatoes or whatever vegetable you're using, add stock, and then put the chicken back in to finish. Making a quick pan juice of whatever is left finishes off the dish, and serving it with a green salad ensures that you have a more rounded out meal.

The lemon in the dish brightens up the chicken with just the slightest hint of butter for a creamy finish and I just think that mushrooms, chicken and potatoes are a fantastic combination.]]></description>
<dc:subject>recipes chicken mushrooms potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:81076df1a464/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/roasted-mushrooms-rosemary-garlic-recipe-bar-bites.html">
    <title>Roasted Mushrooms with Rosemary and Garlic | Serious Eats : Recipes</title>
    <dc:date>2013-02-27T19:38:28+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/roasted-mushrooms-rosemary-garlic-recipe-bar-bites.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you entertain with any frequency at home, there's always a need for simple appetizer recipes that can be made on the fly, and that can keep your wine-swilling guests occupied and grazing while you tend to the rest of dinner.

This is one of those recipes. Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.

After removing the mushrooms from the oven, they can be served warm or at room temperature. But if your guests have enough wine in them, they might not want to wait that long. In that case, just pass out the forks and let your guests dig in.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:33e5d19be048/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms">
    <title>Polenta with spicy meatballs and sautéed mushrooms recipe from Food52</title>
    <dc:date>2013-02-10T11:56:52+00:00</dc:date>
    <link>http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Polenta and meatballs with tomato sauce are a favourite food for my grandchildren. When I cook this recipe I try to make a version for the adults and normally I add mushrooms, preferably a mixture of wild ones. When making meatballs I alwaysy make a big batch so I can freeze part of them. As I can make everything in advance, all I have to make is the polenta before the meal, so it's quick and easy. The meatballs can also be replaced by a Bolognese sauce.]]></description>
<dc:subject>recipes meatballs pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2064dc99dfc4/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/overstuffed-burrito-mushrooms-cheddar-tomato-rice-recipe.html">
    <title>Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice | Serious Eats : Recipes</title>
    <dc:date>2013-02-07T08:09:33+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/overstuffed-burrito-mushrooms-cheddar-tomato-rice-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Eating a burrito for lunch is great; wiping guacamole and steak drippings off your keyboard is not.

This make-ahead burrito is designed to be condiment-free; each filling component is precooked and individually seasoned so the flavor is already there when everything gets wrapped up and cozy in the tortilla. Thick, tomato rice serves as the base for crispy sauteed mushrooms and roasted peppers and onions sprinkled with chili powder. The cheese is only just melted when you heat in the microwave, so there's no risk of anything getting soggy overnight.

You can also modify this to your personal burrito preferences; I omitted beans because they can sog out but go ahead and add them in if you have a moral objection to a bean-less burrito. If you want to skip the wrap, the filling works great on its own as Mexican-style rice bowl.]]></description>
<dc:subject>recipes cheese mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c9538277602e/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/5589_leek_fennel_and_mushroom_galette">
    <title>Leek, Fennel and Mushroom Galette</title>
    <dc:date>2013-01-25T11:09:25+00:00</dc:date>
    <link>http://food52.com/blog/5589_leek_fennel_and_mushroom_galette</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Leek, Fennel and Mushroom Galette]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:435a4c42f963/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://cookinginwestchester.com/2012/08/tgif-masala-mushroom-bhuna.html">
    <title>Masala Mushrooms Bhuna</title>
    <dc:date>2013-01-11T07:54:02+00:00</dc:date>
    <link>http://cookinginwestchester.com/2012/08/tgif-masala-mushroom-bhuna.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you are are looking for a friday night dish that tastes like it was cooked on a slow, relaxed sunday with loads of attention and affection, I think that you will agree my Masala Mushroom Bhuna, or flash cooked spicy mushrooms might do the trick. The term Bhuna is a reference of slow sauteeing of the spice base or masala, until it reaches a well balanced carmelized perfection. All of these conjure images of long well attended cooking, these mushrooms evoke and bring to your table all of these, except that they are cooked in a relatively short period of time.
Technically, today marks the begining of my short summer vacation. I have to confess, it has been a well earned one. I have worked extremely hard the past couple of months at work, on the book and at home (since the husband fell sick). I have not even had time to think through the visit to Yellowstone, but the kids are happy and excited.
I wrapped up most things at work with the exception of getting my out of office mail organized and came home. Made a last ditch trip to pick up a few essentials and then had to fix dinner. Friday night dinners for me are rather tricky. I am usually rather tired and ready to wrap up the week and recharge for the weekend. I have usually done away with going out on Friday’s, but then the husband usually expects something weekend like (I know, the man is spoilt and does not know it).
Ever so often however you get lucky with your kitchen exploits. What makes this dish special are the full flavored summer tomatoes, that have been cheering me with their beautiful, brightly colored beauty and filling the table with with their vivids hues. On the other hand, yes, the tomatoes help, but what really seals this dish is the fact that it is a dish that is a friday kind of dish in terms of cooking time and efforts but almost convinces you that it is a Sunday afternoon kind of flavor.]]></description>
<dc:subject>recipes mushrooms vegetarian chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:65d057d5e09e/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/4802_deb_perelmans_mushroom_bourguignon">
    <title>Deb Perelman's Mushroom Bourguignon - an article from Food52</title>
    <dc:date>2012-11-04T17:45:32+00:00</dc:date>
    <link>http://food52.com/blog/4802_deb_perelmans_mushroom_bourguignon</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A bourguignon you can make when you get home from work tonight (or anytime at all).]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6a393024417a/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/7a4ddfa0c4996167a56b">
    <title>Nutty Mushroom Roast</title>
    <dc:date>2012-11-01T09:11:29+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/7a4ddfa0c4996167a56b</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nutty Mushroom Roast]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:add8a94b4647/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/66555c011638e52f8b7b">
    <title>Stuffed Portabello mushrooms</title>
    <dc:date>2012-11-01T09:09:11+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/66555c011638e52f8b7b</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Stuffed Portabello mushrooms]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e04120a77a7e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://blog.fatfreevegan.com/2012/09/savory-lentil-mushroom-burgers.html">
    <title>Savory Lentil-Mushroom Burgers | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2012-09-13T15:37:14+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2012/09/savory-lentil-mushroom-burgers.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I had a craving for a burger burger. Not a beet burger, or a falafel burger, or a black bean burger, or a curried eggplant burger–just a plain old burger that I could put on a bun with ketchup and pickles and not have the flavors clash or my daughter give me that look that says, “Okay, what does this one taste like.” The kind that tastes like a burger. A veggie burger, that is. So if you’ve also been craving a regular–but delicious–burger that contains no soy or nuts or gluten and that you can make with ingredients that you can pronounce (and that you probably have in your kitchen right this minute), you’ve come to the right place.

I love these burgers’ lightly herbal flavor all on its own, but I couldn’t resist serving them with a little chipotle mayo just for a bit of kick. Chipotle mayo is the easiest thing in the world to make if you have my tofu-cashew mayo on hand and a can of chipotles or some frozen chipotle cubes. Whenever I open a can of chipotles in adobo sauce, I puree whatever I don’t use in the blender and then freeze it in an ice cube tray; then I pop the cubes out into a freezer bag to keep frozen until I need them. To make chipotle mayo, I defrost one cube (two tablespoons pureed chipotles) and add mayo to taste–in my case, I used about 1/2 cup of mayo for a pretty spicy sauce.

I served the burgers on buns with all the usual accompaniments along with steamed broccoli and some oven fries. (I followed this hash brown recipe but cut Yukon gold potatoes into fry shapes and baked them for about 30 minutes). Leftovers were great for lunch the next day served bun-less atop lettuce and tomato with a little of the chipotle mayo, and if you can’t eat 6 of them within a week, they should freeze well. If you’re wondering how kid-friendly they are, I can tell you that my daughter liked them more than frozen burgers from the grocery store, which, for a teenager, is high praise indeed.]]></description>
<dc:subject>recipes burgers vegetarian lentils mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d3f2708162d2/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/f44b2388a4c59f92ed6a">
    <title>Mushroom Ragu</title>
    <dc:date>2012-05-14T06:50:18+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/f44b2388a4c59f92ed6a</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushrooms! 

Actually yesterday was a big mushroom day. I had some leftover
roast field mushrooms with poached eggs for brunch.

Then for dinner the most heavenly mushroom ragu. So simple. 

Just pop everything in the oven, stir once or twice and wait. Then
dinner is ready.

I served mine on a bed of raw super finely sliced kale. But you
could use it anywhere you'd normally serve a stew or bolognese.
]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:25de3bc80018/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.food52.com/recipes/7483_vegetarian_mushroom_thyme_gravy">
    <title>Vegetarian Mushroom Thyme Gravy recipe from food52</title>
    <dc:date>2012-05-03T07:57:50+00:00</dc:date>
    <link>http://www.food52.com/recipes/7483_vegetarian_mushroom_thyme_gravy</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As much as I love everything about cooking Thanksgiving dinner I stress about one thing....the gravy! A vegetarian friend came to the rescue offering up her vegetarian gravy. Through the years it has been tinkered with and has become my "go to" recipe any time I need the perfect gravy for both vegetarians and carnivores. It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2908e6eaa86b/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.spicesofindia.co.uk/acatalog/Mushroom-Masala.html">
    <title>Mushroom Masala | Recipe for Mushroom Bhaji</title>
    <dc:date>2012-03-31T14:46:47+00:00</dc:date>
    <link>http://www.spicesofindia.co.uk/acatalog/Mushroom-Masala.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom Masala is a spicy form of Mushrooms cooked in Tomato gravy with other spices. You can try this curry when your crisper is clean and empty or just left with minimal vegetables :-p...This can be served with Basmati Rice or any Indian bread.]]></description>
<dc:subject>recipes curry mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ce3df7ee8fcc/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/mollie-katzens-mushroom-popover-pie-recipe.html">
    <title>Mollie Katzen's Mushroom Popover Pie | Serious Eats : Recipes</title>
    <dc:date>2012-03-17T10:35:21+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/mollie-katzens-mushroom-popover-pie-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[At first glance this looks like a simple frittata. You're close. There are certainly eggs in this dish, but not nearly as many as you'd imagine. In fact, this recipe from Mollie Katzen's Get Cooking is a popover, which uses a quick batter that is blended up and then poured over sautéed mushrooms. After 25 minutes in the oven, it puffs up slightly in the middle, acquiring a texture that is light and airy, not eggy and dense. Meanwhile, the edges get golden brown and crunchy, which is never a bad combo.
With the eggs playing a slightly less important role, the mushrooms take the lead in flavor. Katzen recommends using two different varieties, white and shiitake mushrooms. The earthiness of the latter is especially apparent. Some nice woody herbs, thyme and rosemary, help round things out. Also, you should note that the recipe states that the eggs should be at room temperature, so that they will rise more during the baking process.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a683a7147252/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/suvir-sarans-farro-and-mushroom-burgers-recipe.html">
    <title>Suvir Saran's Farro and Mushroom Burgers | Serious Eats : Recipes</title>
    <dc:date>2012-03-02T15:06:17+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/suvir-sarans-farro-and-mushroom-burgers-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers.]]></description>
<dc:subject>recipes mushrooms cheese burgers</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54731fa18d5e/</dc:identifier>
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</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/mushroom-lasagna-2372870.html">
    <title>Mushroom lasagna - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:35:08+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/mushroom-lasagna-2372870.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although this dish takes a bit of work, the end result is well worth it. The mix of mushrooms provides a lovely depth of flavour and richness that more than makes up for the lack of meat.]]></description>
<dc:subject>recipes mushrooms vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b36022ee3e96/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2011/12/mushroom-lasagna-recipe.html">
    <title>Mushroom Lasagna | Serious Eats : Recipes</title>
    <dc:date>2011-12-20T11:18:51+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/12/mushroom-lasagna-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom Lasagna]]></description>
<dc:subject>recipes mushrooms pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bdd5d7798fde/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/03/vegetarian-polenta-with-a-leek-and-mushroom-ragu-recipe.html">
    <title>Seriously Meatless: Polenta with a Leek and Mushroom Ragu | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:54:49+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/03/vegetarian-polenta-with-a-leek-and-mushroom-ragu-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While meat meals are traditionally based around the "protein," it often makes sense to plan a vegetarian meal around the primary grain. For example, I'll begin with "I think I want rice tonight," then work from there to decide if that should lead in a Thai, Indian, or Chinese (and so on) direction. Polenta is one of my favorite starting points because it so willingly embraces just about any Italian-inspired topping.
For today's recipe I opted for a simple saute of leeks and mushrooms, enhanced with wine and finished with gorgonzola dolce (a mild blue cheese) and a fine aged balsamic vinegar. If you use great ingredients it doesn't really need to be any more complicated than this.
By the way, don't listen to anyone who says you need to stir polenta constantly for the entire 45 minutes or so that it takes to become smooth. Just give it a good beating every so often, and make sure it has enough water so it won't scorch. The rest will take care of itself.
Watch and you will easily see when the transformation from rough to creamy has happened. At that point, mix in some Parmigiano-Reggiano and your are done. For an even smoother texture, you can follow the San Francisco restaurant Zuni Cafe's method and hold it covered in a double boiler for half an hour or so.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e693e4f69566/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/06/healthy-delicious-white-bean-and-mushroom-ragout-recipe.html">
    <title>Healthy &amp; Delicious: White Bean and Mushroom Ragout | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:53:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/06/healthy-delicious-white-bean-and-mushroom-ragout-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Finding a solid everyday cookbook is no easy task. Throw in the "healthy" factor, and it becomes harder than getting "Party in the USA" out of your head after your fiancé listens to it six times on repeat. Don't ask me how I know that.
Cook's Illustrated Best 30-Minute Recipe is my personal favorite, and I'm slowly, finally getting into How to Cook Everything by Mark Bittman. Betty Crocker will always have a place on the bookshelf, and if you halve the oil in all of Ina Garten's recipes, her tomes suddenly become super useful for weeknights.
Now, thanks to the Brooklyn Public Library (R.I.P.?), I think we might have a new contender. Simple Suppers was released by the Moosewood collective back in 2005. The recipes are largely vegetarian, with a chapter of fish dishes thrown in for glorious, protein-y variety. So far, its offerings are three for three in my kitchen, and none have taken advanced skills or inordinately long amounts of time.
White Bean and Mushroom Ragout is the latest experiment, and it's a huge win. Made almost entirely out of pantry ingredients, the dish is the perfect antidote for those evenings when you're thiiiiis close to ordering takeout. It's filling and surprisingly complex flavor-wise, too, and you can spoon it over egg noodles, orzo, or polenta, as seen here.
If these first few forays are any indication, you can expect to see more from Simple Suppers in this column over the next few weeks. In the meantime, enjoy your Monday supper.]]></description>
<dc:subject>recipes vegetarian beans mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:faf4456657ec/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/07/wild-mushroom-ragout-over-creamy-polenta-recipe.html">
    <title>Wild Mushroom Ragout over Creamy Polenta | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:53:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/07/wild-mushroom-ragout-over-creamy-polenta-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One might expect that a New Orleans-based chef like Emeril Lagasse is a big meat eater, but one of the most surprising things about his new book Farm to Fork is that the recipes are almost entirely vegetarian. There are few game and seafood recipes mixed in, but the bulk of the book is devoted to meat-free eating, vegetable dishes so satisfying you barely realize you're eating a vegetarian meal.
This Wild Mushroom Ragout over Creamy Polenta struck me immediately as a must-make due to it's striking similarity to one of my all time favorite vegetarian meals: the wild mushrooms served over creamy polenta from Al Di La in Brooklyn. The mushrooms are simmered with a mix of aromatics and herbs, tomatoes both diced and in paste form, and a stock of your choice—mushroom or vegetable or a veal or chicken stock. The mushrooms braise and release their earthy flavors making the sauce deep and rich, and an ideal topping for some of the creamiest polenta around.
The polenta recipe is for all of you out there who wonder why the polenta that you make at home is never quite as good as the polenta served in restaurants. There are a few secrets in there, all involving plenty of delicious dairy. Mascarpone, Parmigiano-Reggiano, butter, and whole milk make sure that this polenta is wonderfully creamy and rich with cheesy flavor.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d148c81676b5/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/bobbys_lighter_mushroom_burger/">
    <title>Bobby’s Lighter Mushroom Burger — Pauladeen.com</title>
    <dc:date>2011-11-22T20:03:46+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/bobbys_lighter_mushroom_burger/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bobby’s Lighter Mushroom Burger]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e96ca33b321c/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/couscous_with_mushrooms/">
    <title>Couscous with Mushrooms — Pauladeen.com</title>
    <dc:date>2011-11-22T20:02:27+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/couscous_with_mushrooms/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Couscous with Mushrooms]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:29eeebc437b0/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/crab_stuffed_mushrooms_en_croute/">
    <title>Crab Stuffed Mushrooms En Croute — Pauladeen.com</title>
    <dc:date>2011-11-22T19:50:37+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/crab_stuffed_mushrooms_en_croute/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crab Stuffed Mushrooms En Croute]]></description>
<dc:subject>recipes seafood mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3ee58c011aeb/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherd%e2%80%99s-pie.html">
    <title>Nava’s Hearty Lentil and Mushroom Shepherd’s Pie | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2011-11-20T13:09:01+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherd%e2%80%99s-pie.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nava writes, “There are no words to describe this recipe other than ‘a deep dish of absolute comfort.’”]]></description>
<dc:subject>recipes pies mushrooms lentils vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a3f811e42e2d/</dc:identifier>
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<item rdf:about="http://www.spicesofindia.co.uk/acatalog/Mushroom-Bhajee-Recipe.html">
    <title>Mushroom Bhaji Recipe</title>
    <dc:date>2011-10-15T09:16:32+00:00</dc:date>
    <link>http://www.spicesofindia.co.uk/acatalog/Mushroom-Bhajee-Recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Fresh mushrooms tossed with onion and red pepper with a touch of spice. Light and delicious, and easy to prepare, this can be served as a side dish or as a quick snack. Enjoy with a chapatti, tortilla wrap or even a Naan: it's truly sensational.

'Bhajee,' the word, is often misunderstood as meaning deep fried as in 'onion bhajee' but the true description would be a fairly dry dish cooked in oil with onion and light spice.

This dish is best cooked in a stir fry pan (non-stick if available) accompanied with a lid.]]></description>
<dc:subject>recipes curry mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a1c047cf317e/</dc:identifier>
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</item>
<item rdf:about="http://www.route79.com/food/aloo-mutter.htm">
    <title>Aloo Mutter</title>
    <dc:date>2011-10-08T11:06:44+00:00</dc:date>
    <link>http://www.route79.com/food/aloo-mutter.htm</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ever wondered what to do with those mushrooms in your fridge that have passed the “use by” date by a couple of days or so? Potatoes in your cupboard sprouting a few shoots perhaps? A couple of handfulls of frozen peas lurking in a bag in the depths of your freezer compartment? Wishing you could do something about those onions you haven’t used yet?]]></description>
<dc:subject>recipes curry potatoes mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3cbe7948cb65/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.route79.com/food/prawn-bhuna.htm">
    <title>Mushroom Prawn Bhuna</title>
    <dc:date>2011-10-08T11:03:14+00:00</dc:date>
    <link>http://www.route79.com/food/prawn-bhuna.htm</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The term "bhuna" is used to describe a method of cooking spices "dry" - which means only in oil - and no other moisture. So, effectively it's about cooking with very little water. For those of you who follow these recipes - you will notice that tinned tomatoes (chopped) is used quite frequently as the base to the "sauce" used to cook many dishes. In a bhuna you don't create a sauce as such - but you might garnish the end-dish with finely chopped tomatoes to add some moisture.]]></description>
<dc:subject>recipes curry mushrooms seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:50cbfa60ef62/</dc:identifier>
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</item>
<item rdf:about="http://fatfreevegan.com/blog/2011/09/29/seitan-and-mushroom-stroganoff/">
    <title>Seitan and Mushroom Stroganoff | Fatfree Vegan Recipes</title>
    <dc:date>2011-09-30T13:38:19+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2011/09/29/seitan-and-mushroom-stroganoff/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe is adapted from what I consider the best vegan cookbook -Vegan Vittles by Joanne Stepaniak. I assume you could substitute larger pieces of TVP, or tofu strips, or tempeh for the seitan strips. I can find stir fry strips (made of seitan) at Whole Foods. You can always make your own seitan from vital wheat gluten, but that is a whole other topic.

This creamy stroganoff is perfect over rice, toast, or egg-free noodles. Just add a crunchy tossed salad to complete your meal.]]></description>
<dc:subject>recipes pasta vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cfbbc6125734/</dc:identifier>
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</item>
<item rdf:about="http://theveganmouse.blogspot.com/2011/09/steak-and-mushroom-pie.html">
    <title>The Vegan Mouse: &quot;Steak&quot; and mushroom pie.</title>
    <dc:date>2011-09-18T19:15:12+00:00</dc:date>
    <link>http://theveganmouse.blogspot.com/2011/09/steak-and-mushroom-pie.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My neighbor was the one who inspired me to make this dish. She had a photo assignment to photograph the pub food at Ye Olde King's Head in Santa Monica. Her photos of the steak and mushroom (or it could have been steak and ale) pie looked amazing. I said to her: "I'm going to make that!" And so I did.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3e795d6ddfa0/</dc:identifier>
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</item>
<item rdf:about="http://www.theppk.com/2011/06/mushroom-barley-soup-with-fresh-herbs/">
    <title>Mushroom Barley Soup With Fresh Herbs | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-09-18T08:41:51+00:00</dc:date>
    <link>http://www.theppk.com/2011/06/mushroom-barley-soup-with-fresh-herbs/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom Barley Soup doesn’t have to be that staunch bowlful of murky stuff that your stepfather eats out of a can all winter. In fact, it can be downright right spring-like, with bright flavors from fresh herbs and springtime’s bounty of veggies.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:300548d9ef10/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2009/03/dinner-tonight-polenta-with-mushroom-ragu-recipe.html?ref=related">
    <title>Dinner Tonight: Polenta with Mushroom Ragu | Serious Eats : Recipes</title>
    <dc:date>2011-07-29T10:47:06+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2009/03/dinner-tonight-polenta-with-mushroom-ragu-recipe.html?ref=related</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This may look like a mess, but I promise it all works out in the end. After last week's adventure with polenta I couldn't wait to get back in. It was such a brilliant base for the flavors of the kale that I had this crazy idea about making a red sauce loaded with mushrooms—sort of like a vegetarian ragu. Or at least that's what I thought.
Problem was, I couldn't find an all-encompassing recipe that I liked. Most recipes for the mushroom ragu involved pouring it over grilled polenta, which I didn't feel like doing. So I cobbled together a few different sources and created this dish of polenta with mushroom ragu. The directions for the polenta came from my previous recipe and I found the ragu recipe at How Stuff Works, assuming it would be fine over the polenta. In my version of the recipe I used oyster mushrooms that I snagged from the Korean Market. They have a much different texture than cremini or button, but either would work.
Though it's not exactly authentic, it ended up working out. It's a rich, satisfying main that's not too heavy.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f4230e38daab/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/b0ed57de22470aca8a0e">
    <title>Stuffed Portobello Caps</title>
    <dc:date>2011-07-22T08:56:58+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/b0ed57de22470aca8a0e</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Portobello mushroom caps make a dramatic presentation when stuffed as in this simple recipe.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c264a65ed741/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/894db891540219dbe60a">
    <title>Peas with Mushrooms</title>
    <dc:date>2011-06-16T07:45:47+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/894db891540219dbe60a</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Here is an of an old-fashioned recipe that will probably remind you of home cooking the way it used to be done.
]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:90ec0d01ba6c/</dc:identifier>
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</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/166319613f004d2c9d69">
    <title>Mushrooms with Chipotles (Hongos con Chipotle)</title>
    <dc:date>2011-06-02T09:58:23+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/166319613f004d2c9d69</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you like spicy food like I do, you'll love this dish. You can tone it down by using only half a chipotle, but the smoky flavor and fiery heat do wonders to the otherwise tame mushrooms.]]></description>
<dc:subject>recipes mushrooms</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f070d74d95ef/</dc:identifier>
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</item>
<item rdf:about="http://fatfreevegan.com/blog/2010/11/22/thanksgiving-meat-loaf/">
    <title>Holiday “Meat” Loaf | Fatfree Vegan Recipes</title>
    <dc:date>2011-04-08T16:04:27+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2010/11/22/thanksgiving-meat-loaf/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Sauté vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrots, etc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf out and slice.

Adapted slightly from vegweb.com]]></description>
<dc:subject>recipes vegetarian meatloaf tofu mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7f3ee4d1dc5c/</dc:identifier>
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