Mushroom Alfredo Pasta

 Original recipe from Holy Cow Vegan.

Mushroom Alfredo Pasta

Ingredients

2 large heads garlic

1 cup raw cashews 

2 cups nondairy milk 

1 tsp oregano

2-4 Tbls nutritional yeast

Salt to taste

1 Tbls  vegan butter)

32 oz white or brown mushrooms sliced

¼ cup white wine 

1 tsp dry sage (I Tbls fresh sliced if available)

Vegan Parmesan and parsley for serving

Method

Wrap the bulbs in a piece of aluminum foil and roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.

Soak 1 cup of cashews in 2 cups of any nondairy milk for around 30 minutes

Blend milk and cashews until very, very smooth with  nutritional yeast, the roasted garlic, dry oregano, salt and ground black pepper to taste.

Heat 1 tablespoon of vegan butter or extra virgin olive oil in a large skillet or saucepan. 

Add the mushrooms along with some salt and ground black pepper and sauté for a couple of minutes, then add sage and white wine. 

Continue to stir fry until all of the visible moisture has evaporated.

Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.

Garnish your pasta with parsley and vegan parmesan to serve.

Mushroom Basil Pasta

Original recipe from doTERRA Blog.

Mushroom Basil Pasta

Ingredients

4 servings vegan pasta noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300–350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
2 tablespoons pine nuts
Fresh basil leaves, to garnish


Method 

Using a damp paper towel, wipe each mushroom to remove any dirt, or lightly rinse the mushrooms with cool water and pat dry with paper towels. Do not soak the mushrooms as they will retain too much water to cook properly.
Chop onion, and mince garlic. Cut mushrooms by trimming and discarding thin slices from the end of the stems. Slice the mushroom from top to stem to your desired thickness.
Cook pasta according to package instructions in salted water.
As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
In another pan, toast pine nuts until golden.
Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste.
Serve hot, topped with fresh basil.

Jap Chae (Korean Glass Noddle Stir Fry)

I adapted this recipe from Crazy Korean Cooking.

Jap Chae (Korean Glass Noddle Stir Fry)

Ingredients

Marinade
3 Tbls soy sauce (I used Tamari)
3 Tbls water
1 Tbls sugar (I used brown rice syrup)
1/2 tsp garlic, crushed
1 tps sesame oil
1 tsp sesame seeds
1/4 tsp black pepper

Stir Fry
5 oz Glass noodles (sweet potato noodles)
1/2 onion, sliced thinly
1 large carrot, cut julienne
1 red capsicum/pepper. sliced thinly (optional)
1/2 oz shitake musrhooms, soaked and sliced thinly
1 packet extra firm tofu, pressed and sliced into rectangle pieces.
2 oz baby spinach, blanched
1/4 tsp garlic, crushed
1/4 tsp salt
2 Tbls canola oil, for frying


Method

Whisk the marinade ingredients together and pour 1 tsp of mixture over the cut tofu. Marinade for 15 minutes or longer.
Add oil to a medium-hot frying pan/wok and sear tofu pieces on both sides till browned.

Place tofu on paper towel and set to the side.
In a large pot add water to 2/3 full and boil. Add in glass noodles and cook for around 6-8 minutes.
In the frying pan add onion and carrots and cook until soft and cooked through.

Add in mushrooms and peppers/capsicum, wait till heated through.

Add in tofu and spinach and turn heat down to low.
Drain glass noddles and return to their pot.
Using kitchen scissors cut glass noodles into 1/4 of their original length or shorter.
Add the marinade to the noodles and mix well.
Pour in stir fry ingredients and mix well with noodles.
Serve and enjoy :)

Champiñones al Ajillo (Garlic Mushrooms)

This was definitely a highlight at my Vegan Tapas Night! Recipe from Easy Tapas Recipes.

Champiñones al Ajillo (Garlic Mushrooms)

Ingredients

1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) brown mushrooms, washed and quartered
6 cloves garlic, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika
Salt and pepper, to taste
2 tablespoons chopped parsley


Method

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

BBQ Pulled Mushroom Sandwich

This recipe comes care of Chef Chris Rubenstein.
I used collard greens, Chinese cabbage and carrots for my salad as I didn't have the other ingredients.

BBQ Pulled Mushroom  Sandwich with Kale Slaw
Serves 4

Ingredients

For BBQ pulled mushroom;
1 lb king oyster mushrooms/trumpet mushrooms (Asian supermarket)
1 cup BBQ sauce (link to the homemade one I used)
2 cups wood chips (apple or cherry), soaked in water for 1/2 hour
2 Tbls oil (not olive)

For kaleslaw;
1 head kale
1 cup vegan mayo
1 red onion
1/2 cup apple cider vinegar
4 Tbls sugar
1 Tbls crushed red pepper
2 carrots

For serving;
4 buns/rolls


Method

Smoke mushrooms - in a regular gas grill, use a smoking box and spread out the wood chips evenly.
Set grill on high (wanting to get to around 600F) adding the smoking box and wait around 10-15 mins for the wood chips to start smoking.
Break apart the mushrooms into stalks and set them on the top rack of your grill

Close the lid and leave to smoke for around 20 mins, keep an eye on them - they will get dark and smokey but don't burn them.

Once the mushrooms are smoking start on the kale-slaw.
Pull the leaves off your kale and roll up to slice thinly.
Peel the carrots and grate.
Julienne the onions.
Add all the vegetables to a salad bowl and toss together.
In a mixing bowl add mayo, apple cider vinegar, crushed peppers, sugar and whisk until well mixed.
Add dressing to vegetables and toss through.

Shredding the mushrooms - using a fork just scrap down the mushroom stem to get shreds and with the top pieces you can just push down with a fork.

In a frying pan add oil on a low-medium heat and add mushrooms and allow to coat with oil.
Then add BBQ sauce and mix to coat the mushrooms.
Allow sauce to caramelize slightly.

Make your sandwich by adding the slaw and then the mushrooms.

Mixed Mushroom Risotto

I adapted Jamie Oliver's basic risotto recipe to vegan and then made it mushroomy....mmmmm! This is a wonderfully rich dish so you may prefer it as a starter :)

Mixed Mushroom Risotto

Ingredients

1.1 litres vegetable stock
2 Tbls vegan butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
½ head celery, finely chopped (I used 1 tsp celery salt in lieu)
400 g risotto rice
2 wineglasses dry white vermouth or dry white wine
sea salt
4 cups mixed mushrooms (I used porcini, shiitake, oyster and portobello)
1 tsp dried tarragon
3 springs of parsley, chopped
Juice of one lemon
freshly ground black pepper
2 Tbls of vegan butter
90 g vegan Parmesan cheese


Method

Heat the stock to nearly boil and then reduce heat to low and keep on a simmer.
In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring.
When the vegetables have softened, add the rice and turn up the heat to medium and keep stirring.
After a minute it will look slightly translucent.
Add the vermouth or wine and keep stirring.
Once the vermouth or wine has cooked into the rice, add in mushrooms and dried herbs and stir through.
Alternatively you can fry or grill your mushrooms separately and add once cooked.
Add your first ladle of hot stock and a good pinch of salt.
Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next.
This will take around 15 minutes.
Carry on adding stock until the rice is soft but with a slight bite.
Don't forget to check the seasoning carefully.
If you run out of stock before the rice is cooked, add some boiling water.
Adding more stock will make the risotto too salty.
Add in lemon juice and fresh herbs.
Remove from the heat and add the butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes.
Season with salt and black pepper before serving.

Miso Mushroom Noodle Soup

I loved this soup but I like miso and mushrooms. If you don't then it's probably not for you :)
I got this recipe from Miratel blog (random I know but I saw it on Pinterest). This recipe serves four small bowls or two large.

Miso Mushroom Noodle Soup

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy/tamari sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white and shiitake)
200g fresh soba or rice noodles


Method

Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.

Raw Stuffed Mushrooms

 I loved the pâté filling as arugula lettuce leaves wraps as well...yummy! Recipe was from chef Mikaela Shafer on Raw Food Recipes.

 

Raw Stuffed Mushrooms

Ingredients

2 bunches of basil
1 cup Raw sunflower seeds
1/4 c sundried tomatoes
1 red pepper
1/4 olive oil
1/4 c braggs or soy sauce
4 tbsp nutritional yeast
2 tbsp sesame seeds
juice of 1 lemon
3 cloves of garlic
20 Mushrooms, if you will not be stuffing them  you only need 5 whole mushrooms


Method 

Add sesame seeds, lemon juice  and a tablespoon of olive oil in a food processor and blend until a paste
Add nutritional yeast, braggs and the rest of the olive oil and blend
Take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender.
Add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste, add a but of water if it is too thick
Chop red pepper and add to blender and blend just until it’s a bit mixed in.
Fill mushrooms with pâté  and top with a basil leaf and sunflower seeds.

Spinach & Mushroom Pasta

This recipe was given to me by a friend and based on one from the BeachBody website.

Spinach & Mushroom Pasta
Serves 4
Calories per serve: 430

Ingredients

1 packet of gluten free pasta (any brand)
2 Tbls olive oil
1 Tbls Vegan butter
1 small red onion, chopped
3 tsp minced garlic
Cayenne to taste
1 1/2 cups vegetable stock
16oz mushrooms, washed and sliced
4 handfuls of spinach
1 tsp old bay seasoning (optional)
salt and pepper to taste


Method

Cook pastas as per packet instructions, drain and set aside.
In a large pot add onion, oil and garlic and saute for 5 minutes on a medium heat.
Add stock and mushrooms and bring to boil.
Add in butter and cayenne.
Add spinach and let wilt in.
Turn heat down to medium and let stock reduce to a sauce.
Add in pasta and toss through, then serve.

Healthy Mushroom Stroganoff

This recipe was submitted by a member on the Team Beachbody website.

Healthy Mushroom Stroganoff
Serves 4
Calories per serve: 70
1 cup cooked brown rice: 200

Ingredients

2 yellow onions, sliced
8 ounces mushrooms, sliced
8 fluid ounces vegetable broth
1 Tbls paprika
1/8 tsp ground cayenne pepper
1 tsp lemon peel, grated
1/2 cup vegan sour cream
2 Tbls parsely, chopped
(I added a little bit extra sour cream and a Tbls white vinegar)

Method

Heat 1/2 cup broth in a large saucepan and add onions.
Simmer, covered, until onions are tender (10-15 minutes).
Add the mushrooms and simmer for 5 mins, stirring occasionally.
Stir in paprika, cayenne, lemon peel and remaining broth.
Simmer briskly for 10 mins until the broth has reduced by a third.
Season to taste with black pepper.
remove from heat and let mixture sit for 5 mins.
Stir in sour cream and serve over rice, sprinkle with parsley.

Spinach Stuffed Mushrooms

Recipe from Homemade Levity.

Spinach Stuffed Mushrooms
Serves: 4

Ingredients

16 oz whole crimini or white button mushrooms,
1 t olive oil
1 garlic clove, minced
¼ c yellow onion, diced
¼ c dry white wine
2 T soy sauce
3 c baby spinach
2 T non-dairy cream cheese (I use Tofutti brand)
1 T nutritional yeast
⅛ t cayenne
¼ c red pepper, finely minced
optional garnish: chopped parsley


Method

Preheat oven to 375.
Remove stems from mushrooms. Leave caps intact and chop stems.
Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top.

Bake 30 minutes.
Remove from the oven and serve hot. Garnish with fresh parsley, if you like.

Japanese Pickled Mushrooms

This is a great filling for nori sushi rolls! Recipe from Examiner website.

Japanese Pickled Mushrooms 

Ingredients

1/3 cup brown sugar
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup rice vinegar
6 cups thinly sliced fresh matsutake or shiitake mushroom caps


Method

In a large saucepan, bring to a boil brown sugar, soy sauce, sake, and mirin. 
Add mushroom caps, and return to a boil for 5 minutes. Turn off heat. 
Add rice vinegar. Toss mushrooms well. 
Allow to cool, cover, and refrigerate for 1-4 weeks. 
For longest storage, marinate fresh mushrooms at their peak and store in a sterilized glass jar.

Stuffed Mushrooms

These stuffed mushrooms have an Italian flavour and are perfect for party appetizers. This is a recipe of my husbands that was adapted from a bunch of different recipes put together.

Stuffed Mushrooms
Serves 4
Calories per serve 300

Ingredients

15 medium mushrooms
16 oz Veg Mince (I used Helen's Kitchen which was only 12 oz)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage
1/4 tsp fresh black pepper
1/4 tsp ground red pepper
1/4 tsp ground coriander seed
1 cup Italian bread crumbs*** (we ended up needing 2 cups of breadcrumbs because the Helen's Kitchen vegan mince is a bit liquidy)
1 egg replacer
4 Tbls vegan butter, melted or soft


Method

Preheat oven to 400F.
Wash and dry mushrooms and pull out stems. Keep the stems to the side.
Place mushrooms stem side up onto a baking tray.
In a food processor add mushroom stems, vegan mince, egg replacer, all the herbs, seasonings and spices.
Mix well then pour mixture into a bowl.
Add the breadcrumbs and butter and mix thoroughly, you want the consistency of cookie dough so that you can mold pieces. If it's too liquidy add more breadcrumbs.
Take a mushroom one at a time and add a small amount to the inside pressing into all the creases.
Take a bit more and mound on top of the mushroom.

Repeat until all are done.
Bake for around 20-25 minutes, or until the tops are golden brown.


***We used regular GF breadcrumbs and made them Italian by adding the following herbs and spices;

• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil

Cream of Mushroom Soup

This recipe comes courtesy of Vegan Richa, and is sooo delicious and healthy. If you want to make it more creamy you can add 1/2 cup of non-dairy milk or cream.

Cream of Mushroom Soup

Ingredients

1 diced onion
3 cloves minced garlic
1 lb sliced mushrooms
6 cups veggie broth
1/2 Cup dry sherry (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 Tablespoons nutritional yeast
1 Cup raw cashews
salt and pepper to taste

Method

Saute the onions and garlic in a bit of veggie broth.
Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
Add veggie broth, cashews, herbs and sherry. Reduce heat and simmer for 20 minutes.
Remove 2 cups of the hot soup, or how ever much 1/2 your blender jug is and blend the soup with nutritional yeast til completely creamy.
Repeat until all the soup is done return to the heat for 3 minutes to heat through, adding salt and pepper to taste.
Serve with vegan sour cream and bread.

Creamy Porcini Mushroom & Spinach Pasta

I adapted this recipe from the SMH website and the original is by Neil Perry.

Creamy Porcini Mushroom & Spinach Pasta 

Ingredients

400g dried pasta

30ml olive oil
20g unsalted butter
100g eschalots, finely sliced
5 garlic cloves, finely sliced
250g button mushrooms, thinly sliced
100ml dry white wine
10g dried porcini mushrooms, soaked in 50ml hot water, thoroughly rinsed, finely chopped
1 tbsp thyme leaves
450ml vegetable stock
300ml vegan cream (I actually think vegan sour cream tastes better)
1 bunch English spinach, leaves washed and chopped
sea salt and freshly ground black pepper

Vegan Parmesan to finish.

Method

Bring a large saucepan of salted water to the boil.

Cook the opasta until al dente, strain and set aside.

To make the sauce, heat the olive oil and butter in a heavy-based frying pan and cook the eschalots over a low heat until soft and translucent. Add the garlic and button mushrooms, and cook until mushrooms have softened. Add the wine and simmer until liquid has evaporated.

Add the porcini mushrooms, thyme leaves and stock, and simmer until the liquid has reduced by half. Stir through the cream and spinach and simmer for 2-3 minutes.

Remove sauce from heat and check the seasoning.

Serve sauce into bowls over the orecchiette with a good sprinkle of Parmesan and ground black pepper, and garnish with baby rocket leaves.

Mushroom Soup

This is based on a recipe from Jamie Oliver's 15 Minute Meals.

Mushroom Soup

Ingredients

2 onions
2 Tbls olive oil
2 tsp vegetable stock (dry)
½ a bunch of fresh thyme
2 cloves of garlic
4 large portobello mushrooms
8 chestnut or swiss brown mushrooms
100g (3½oz) basmati rice
1 litre boiling water
1 tbsp vegan sour cream (for serving)
1 tsp truffle oil (optional)
Salt & Pepper


Method

Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil. Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.

Crumble in the chestnut mushroom and portobellos, add the rice and cook for a couple of minutes.

Pour in 1 litre of boiling water and boil with the lid on for 10 mins.

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.  

Mushroom & Brazil Nut Pate

I used the original recipe from Mouthwatering Vegan's "Festive Pecan Cognac Pate" and changed the ingredients. It was really good and tasted similar to what I remember pate tasting like.

Mushroom & Brazil Nut Pate

Ingredients

100 grams of brazil nuts (either ground in a nut grinder or just in a food processor)
10 Swiss brown mushrooms, chopped
2- 3 garlic cloves
2-3 sprigs of fresh flat leaf parsley
1 fresh sage leaf (optional)
1 tbsp vegan butter or margarine
salt to taste (don’t omit this please)
2 slices of fresh breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp cognac (I used sherry)
Pinch of black pepper


Method

Place the mushrooms, nuts, garlic and parsley in a food blender and process until very fine (it will take a minute or so, so use your plastic spatula every few seconds to scrape off any excess on the sides of the bowl, and reprocess). Add a tablespoon on water if mixture is too sticky.
Now add the vegan butter, bread, olive oil and salt, and process for a further minute.  At this point add the remaining ingredients and process again for another minute.

Note: You can fry up the butter, garlic and mushrooms in a pan beforehand if you prefer the taste of cooked mushrooms.

Potato, Leek & Mushroom Pie

I adapted this recipe from Allyson Kramer's Potato & Leek Pie recipe from her cookbook "Great Gluten-Free Vegan Eats".

Potato, Leek & Mushroom Pie
Ingredients

2 sheets of GF vegan pastry (I used puff)
2 large potatoes, washed and sliced thinly
500g button mushrooms, sliced
1 leek, washed and thinly sliced (white part only)
8 Tbls vegan margarine
4 cloves garlic, crushed
2 Tbls fresh rosemary
salt & pepper to taste


Method

Preheat oven to 200C.
In a pie tray with high sides, spray with oil and place some baking paper over the tray and push down.
This makes it easy to lift the pie out afterwards.
Place the first sheet of pastry in the bottom of the tray and push down and around the sides.
Place potato slices in the bottom of the pie and evenly spread them out.
Sprinkle some rosemary over the top.
Repeat with the leek and mushrooms.

Once finished heat the magarine in the microave for 30 seconds or until melted.
Whisk in the garlic and any remaining rosemary.
Pour mixture over the vegetables and season with salt and pepper.
Place the second pastry sheet over the top pressing down at the sides and fold up the edges.
Use a knife to create a few holes in the top for steam.
Cover with foil and bake for 40 minutes.
Remove foil and back for a further 40-60 minutes or until pastry is browned and crisp.
Allow pie to cool slightly before removing from tray and slicing.

Garlic Mushrooms with English Spinach

This is a simple and delicious side dish or served for breakfast on toast.

Garlic Mushrooms with English Spinach

Ingredients

250g small button mushrooms (or regular mushrooms chopped)'
1-2 Tbls vegan margarine
2 cloves garlic
Handful English spinach, washed and drained well
Salt & pepper to taste


Method

In a large frying pan heat margarine on medium heat.
Add mushrooms and garlic and fry until mushrooms are soft (or as desired)
Add English spinach and stir through.
Once spinach has wilted take off heat anad serve.
If you find it's a bit watery (as mushrooms and spinach tend to be) you can either simmer off liquid or strain before serving.

Mushroom Gravy

This gravy is so amazing you'll have to hide the left overs from other household members. In fact you might just want to make a double batch. It's incredible with Roast Vegetables, Nut Loaf or Lentil Meat Loaf. Recipe is from All Recipes.

Mushroom Gravy

Ingredients


1 medium onion, diced
2 tablespoons olive oil
1 tablespoon g/f flour
2 tomatoes, diced
120 g mushrooms, finely chopped
300ml vegetable stock
1/2 teaspoon of oregano or thyme
a bay leaf
1 teaspoon Vegemite (or vegetable bouillon)
a generous splash of red wine
salt and pepper to taste


Method


In a medium size pot over a medium heat, cook the onion in the oil until it turns brown, add the tomatoes and continue to cook, stirring until the liquid has evaporated and the tomatoes are starting to brown.
Add the flour, stir through, then add the stock.
Bring the sauce to the boil and continue stirring until it thickens.
Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve.