One of the things I like about summer is summer squash… it is plentiful and delicious! The mushroom souffle recipe is from Chef Joe Busalacchi of the famed Busalacchi restaurants. I scarfed it down at his restaurant, Via Lago, and then decided I needed to doctor it so it would be vegan and I could eat it at home. Enjoy!
- 3 tablespoons olive oil
- 1 leek, chopped
- 4 cups of mushrooms (baby bellas, button, shitaki), chopped
- 1 cup of daiya vegan parmesan cheese
- ½ cup panko bread crumbs
- 1/4 teaspoon oregano
- 1 cup marinara sauce
- salt and pepper
Pre-heat oven to 450.
Saute chopped leeks in olive oil.
Saute for 10 minutes or until soft.
Spoon mushroom and leek mixture into a bowl.
Add cheese and stir.
Spoon mixture into baking cups. Pat down mixture with back of spoon.
Place baking pan in oven for 5-10 minutes or until panko crumbs are brown on top.
Take baking pan out and remove each baking cups and flip over on a plate to serve.
Summer Squash Pasta
- 4 squash, sliced
- 4 tablespoons
- 3 garlic cloves minced
- 2 cups pasta
Cut up 4 squash or zucchini into 1/4 inch slices.
Salt the squash to remove moisture.
Combine garlic and olive oil.