Boy Do I Love Mushrooms

More cookery going on around here.

From Quick, Simple and Main-Course Vegetarian Pleasures I made Pumpkin and Corn Chowder, which I've made in the past. It's a nice, thick soup.

From Cook 1.0: a fresh approach to the vegetarian kitchen, I made Wild Mushroom Pocket Tarts (a mushroom mixture inside puffed pastry), Mushroom and Potato Pot Pies (adapted from a couple of the recipes in the book), and Spring Butterflies with Lemon Cream. The pocket tarts were tasty; I'd make those again. The mushroom & potato pot pies I've made a bunch of times. The "spring butterflies" are bowtie pasta with asparagus in a cream sauce. I don't like asparagus very much but I know it's good for you so I try and find ways to make it tolerable. I liked the pasta a lot.

From The Essential Vegetarian Cookbook, another recipe I've made before, Sugar Peas and Carrots in Lime Butter. Hard to go wrong with lime and butter. Also, a new one last week: Sauteed Rosemary Potatoes. I'm not big on potatoes (except for French fries and potato chips of course) but Chris really likes them so I try and make them once in a while. These were good, no doubt due to the copious amounts of butter and salt.

From epicurious.com: Green Beans with Wild Mushrooms. For the expense (lots of fancy mushrooms) and the amount of time, I found this really not worth it. Also tried Spiced Quinoa Timables. It was okay, but I would like to find something better with quinoa. If anyone has a good quinoa recipe they'd like to share, let me know!

From Better Homes and Garden New Cook Book: Marinated Salmon Steaks. Easy to make, pretty tasty.