DAY Recipe

Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

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INGREDIENTS

1 lb penne
3-4 tablespoons parmesan cheese
6 onions , thinly sliced
10 ounces sliced cremini mushrooms (or 10-12 portabella mushroom, sliced 1/2-inch thick)
goat cheese (to taste)
4 tablespoons olive oil
2 tablespoons olive oil
1/4 cup chopped parsley

DIRECTIONS

Boil pasta as instructed on package, and save 2 cups of pasta water.

In a large pan, saute onions in olive oil on a low flame until carmelized.

Add mushrooms and add 2 more tablespoons of olive oil for around 10 more minutes [...]

INGREDIENTS

2 tablespoons olive oil
3/4 cup long-grain white rice , converted (I used long grain and wild rice)
1 medium onion , chopped
2 cups wild cremini mushrooms , sliced
1 medium zucchini , sliced thin
3 1/2 cups beef or vegetable broth
1 teaspoon garlic powder
1/2 cup Burgundy wine orother other red wine (I used cranberry juice)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter , melted

DIRECTIONS

Heat oil in skillet over medium heat until hot.
Add rice, onion, mushrooms, and zucchini.
Cook and stir 4 to 5 minutes until rice is slightly browned and onions are soft.
Transfer to crock-pot [...]