All Caps.

MIXERS (Kitchen appliances); CANOLA oil; BALSAMIC vinegar; BAKING equipment

HOT PORTOBELLO MUSHROOM SANDWICH WITH LEMON AIOLI Serves 4 Prep 15 min; total 25 min Lemon Aioli 1 large egg 1 tbsp lemon juice 1/2 tsp Dijon mustard 1/2 small garlic clove, minced 1/4 tsp salt 1/2 cup canola oil 1/2 tsp lemon zest Sandwich 8 portobello mushroom caps, stems removed 1/4 cup olive oil 2 garlic cloves, minced 1/4 tsp salt 2 tbsp balsamic vinegar 4 ciabatta buns, split and toasted 2 cups baby arugula 1/4 cup shaved Parmigiano-Reggiano cheese 1. Sandwich: Toss mushrooms with olive oil, 2 minced garlic cloves and salt in a large bowl. MUSHROOM PIZZA Serves 2 Prep 25 min; total 50 min Plus overnight resting and rising time Dough 2¼ cups all-purpose flour, divided (270 g) 3/4 tsp quick-rise yeast 1 tsp salt 3/4 cup room-temperature water 1 tbsp olive oil White Sauce 1/4 cup crème fraîche 1/2 tsp lemon zest 1/8 tsp red pepper flakes Toppings 2 slices bacon, chopped 1 tbsp olive oil 200 g mixed mushrooms, such as sliced cremini, coarsely torn oyster mushrooms or maitake 3 garlic cloves, minced 1/4 tsp salt 30 g fresh mozzarella cheese, patted dry and torn into small pieces 2 tbsp finely grated Parmigiano-Reggiano cheese 2 tbsp fresh rosemary leaves 1. Food MUSHROOM, CHICKEN AND BARLEY SOUP Serves 4 to 6 Prep 25 min; total 1 hr 20 min 200 g shiitake mushrooms, about 4 cups 1 14-g pkg dried porcini mushrooms 6 tbsp olive oil, divided 150 g brown beech mushrooms, ends trimmed and separated 454 g skinless, boneless chicken thighs, cut into 1-in. pieces 1/2 tsp salt 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 1 tbsp chopped garlic 1 tbsp fresh thyme leaves 6 cups no-salt chicken broth 1 cup pearl barley 2 tsp red wine vinegar Celery leaves, for garnish (optional) 1. [Extracted from the article]

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