Mushrooms and mushrooms again

John and I are trying to eat a bit more vegetarian since we both know that meat consumption is not healthy or good for the environment. One of my favorite vegetarian dinners is grilled portobello mushrooms with mozzarella, tomatoes, and basil, but last week John decided to change it up a bit.

First, he experimented by making mushroom ravioli in a parmesan cheese sauce. He started off with shitake mushrooms cut into very small pieces and sauteed them in a little butter with thyme, garlic, and pepper. This amazing filling was stuffed into wonton wrappers, which he even trimmed with a special implement to make the edges zig-zag (always the aesthete). The wontons were then smothered in an amazing parmesan cream sauce, so worth the wait!

That was our Friday night, on Monday night things were a little less fancy, we had mushroom soup and a tomato salad. The mushroom soup included thinly sliced portobellos with garlic that were sauteed in a wine beef broth and then topped with shaved parmesan, chives, and shallot crisps. The soup was tangy and hearty and the shallot crisps were outrageous, everyone must try these delicious pieces of heaven.