Okay, gang. Here is a skeleton of a recipe for making a mushroom filling for most anything and anyone (except folks who don't appreciate mushrooms!). Ours occasionally take the form of Dyerwolfs. It can be vegan (no butter only olive oil...add tofu or not), it can be pureed, or it can be the base of a soup. Have at it and let me know how you rock and roll with it's wild goodness!

Mushroom filling for Most Anything

3TB Butter( if vegan just sub olive oil)

2 TBS Olive Oil (yes, need 5 TBS total if vegan or you could mix Earth Balance)

2 lb any mix of mushrooms, diced or sliced however you like

1 large onion, diced

3 stalks of celery, diced

4 clove garlic, minced

1/4 tsp red chili flakes (or less if serving kids, more if serving the brave ones)

1 tsp fresh thyme, minced

2 tsp dry mustard powder

1/3 cup fresh parsley, minced

1/2 tsp dried marjoram (mostly because not that easy to find it fresh...but, if you do find it fresh, use about 1 tsp instead)

1/2 cup any ole cheap red wine (or good red wine if you are an oenophile)

2 TBS Tamari Soy Sauce (this is tasty aged soy sauce. I don't like iccky regular soy sauce, I just don't)

salt and pepper to taste

8 ounce cream cheese


crumbled tofu

PLUS...when I want extra tastiness I add:

Gruyere, 1 cup grated


-Heat your super large skillet

-Toss in your butter or olive oil

-Add mushrooms, onion...cook down down down

-Add garlic, celery, red pepper, and all the rest but cheese...if you are using tofu, add it now so it absorbs all the crazy goodness

-Keep cooking!  Reduce until your liquid is gone and it is sticking slightly but not in a burny sort of way.

-Toss in that block of cream cheese and swirl around.  It is going to melt quite nicely

-Add gruyere if using

JUST GROOVE ON IT. Fill puff pastries, or pizza dough for calzone, add stock and make soup, make weird shapes, blend it all and bake for a pate. Yeah, that'll do friends, that'll do!

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