Nettle and Mushroom Risotto

Nettles' dark green leaves are so nutritious! If you do not have access to fresh nettles, you can substitute kale or spinach. As far as I am concerned, risotto is as flavorful and nutritious as the broth you make it with. I made this with homemade chicken stock and the soaking liquid from dehydrated mushrooms.

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Mushroom and Lentil Salad

This salad is a great way to showcase fresh mushrooms. We used large oyster mushrooms in our version, but you can use shiitake, portobello, or even crimini or button mushrooms in a pinch. There are a few components to this dish, but the lentils and dressing can be made several days ahead.

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Shiitake Ginger Glaze

The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg.

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