Morton's Tri Tip Steak

This comes already marinated from Costco...it was great!!! I made a mushroom sherry cream sauce.

An approximate recipe for the mushroom sherry cream sauce

2 T. olive oil

2 cloves garlic

2 pkgs baby bella mushrooms (baby portabella), sliced

dry sherry (enough to cover the mushrooms (1/2 cup????)

Heavy Cream (1/2 Cup??)

Saute Garlic in olive oil for about 1 minute. Add mushrooms and stir. Add sherry, and cook until most of liquid is cooked off. Add Heavy cream until it seems right (I know that is no help, but I didnt measure it.). About a 1/2 cup or so. Stir and add salt and pepper to taste. Serve over sirloin.

Creamy Alfredo and Mushroom Pasta

I used an old CL recipe for the alfredo sauce (below), sauteed mushrooms and added them and Smart Taste Pasta by ronzoni (extra fiber and calcium), put in baking dish and baked with some asiago cheese on top and drizzled a teeny little bit of truffle oil on top with lots of cracked black pepper. It was yum! Such good comfort food.

Cooking Light Pasta with Alfredo Sauce

1 Tbsp butter

2 small cloves garlic, minced

1 Tbsp flour

1 1/3 C skim milk

2 T low fat cream cheese

1 C grated parmesan cheese

salt and cracked black pepper to taste.

2 C uncooked pasta (I used Smart Taste corkscrews)

Boil pasta according to directions, drain, set aside. Melt butter over med. Cook garlic for about 1 minute and add flour and whisk, cook until slightly browned (about a minute or so). Add milk slowly, keep whisking constantly and cook about 8 minutes (until thickened). Add cream cheese and whisk to melt, cook 2 minutes. Add Parmesan cheese and whisk until melted. Turn off heat. Taste and add salt and pepper. Pour over pasta.

Sauteed Mushrooms

1 container baby bella sliced mushrooms

1 T olive oil

1 clove garlic

1/4 C dry sherry

lots of pepper and a little bit of salt (couple of shakes)

cook garlic over med in olive oil for about a minute and add mushrooms, stir and add sherry, salt and pepper. stir occasionally and cook until all liquid is gone. Take off heat and set aside.

Preheat oven to 350 degrees. Put pasta and alfredo sauce in casserole dish and mix in some of the mushrooms. Sprinkle more mushrooms over top and sprinkle some shredded asiago cheese over top. Cracked black pepper and cover and bake for about 10-15 minutes. Once you dish it out drizzle a teensy little bit of truffle oil over top and mix in. When I say teeny, like a drop or two. Otherwise it can overwhelm your dish.

Three Mushroom Soup

This soup is so great!!! I got the original recipe from Wegmans which I will post here, and I will post any changes I made (in orange). I cannot believe that this soup is only 180 calories per cup!!!! So healthy. It calls for heavy cream, but it is very little compared to how many cups it makes. The original recipe makes 12 1/2 cups, so I halved it best I could. We had it with a nice salad....

Three-Mushroom Soup

yield 12 1/2 cups

2tsp and 6 Tbsp butter, divided ( I subbed 1 Tbsp butter with 1 Tbsp canola oil)

2 pkgs (8oz) baby portabella mushrooms (baby bella), reserve 1 Cup

1 med sweet onion, chopped, I used Mayan Sweet (it called for 8oz of prechopped onion that they sell)

3 Shallots, Chopped

2 cloves garlic, minced (I would use more next time, was not enough)

2 pkg (5 oz) shitake mushrooms

1 pkg (3.5 oz) oyster mushrooms

1/2 C dry sherry (my addition)

6 Tbsp. flour

1 Carton (32 oz) Vegetable Stock (I would reserve 2 cups and add if too thick later)

1 Bay leaf

2 sprigs fresh thyme ( I used about a tsp dried)

salt and pepper to taste (I needed a lot of salt)

1/2 pint (8oz) heavy cream

Black Truffle Oil (for drizzling)**dont omit this, it is very necessary, I added a teeny bit to the soup too

1. Add 2 tsp butter to saute pan on MEDIUM. Add reserved cup of mushrooms. Cook, stirring, 3-5 minutes until browned and tender. Set aside for garnish.

2. Melt remaining 6 Tbsp butter in stockpot on MEDIUM. Add onions, shallots and cook, stirring 4 minutes until soft. Add garlic and cook another minute or so (do not brown).

3. Add remaining mushrooms. Cook, stirring, about 5 minutes, until softened (I add dry sherry with the mushrooms). Add flour. Cook, stirring 2-3 minutes until thickened.

4. Add stock, bay leaf and fresh thyme. Bring to boil. Reduce heat to simmer on MEDIUM about 20 minutes uncovered. Season to taste with salt and pepper (I needed a lot of both). Remove bay leaf and thyme sprigs.

5. Lower heat and puree soup with immersion blender (love mine!). Stir in heavy cream. Adjust seasonings if necessary. ***I added some truffle oil here, maybe a tsp.

6. Ladle into soup bowls. Top each with a drizzle of black truffle oil and reserved mushrooms.

180 calories per cup!!!!