Porcini and Shiitaki Mushrooms with Aromatic Herbs

1 Onion, minced
1 Tbsp. butter and 1 Tbps. olive oil
1-2 cloves garlic, minced
2 Tbsp. PORCINI/SHIITAKE HERB BLEND
2# Mushrooms, commercial or wild
2 Tbps. flour
2 large russet potatoes, peeled and diced small
4 cups water or stock
1 bay leaf
1 tsp. salt, or to taste, & ground pepper

Sweat onion on low heat in oil & butter until golden brown. Add sliced mushrooms, Herb Blend, & garlic; cook until soft, add flour, stir to coat. Add stock or water; stir until smooth; add potatoes, bay leaf, salt & pepper; simmer 15-20 min; remove bay leaf, then puree some or all of soup. Add 1/2 cup milk, cream, or sour cream. Serves 6.

1 cup polenta
2 cups water and 2 cups chicken stock (or one 14- oz can)
2 tsp salt
2 Tbsp. butter
1 Tbsp. GOOD THYME Herb/Mushroom Blend
** They are each great in polenta, and will give a different accent
1/4 cup grated parmesan
Optional half and half for richer, creamier polenta

Bring water, salt, butter and stock to a boil, add herbs, then add polenta in a steady stream, whisking constantly. At the boil, turn to low heat and simmer for 20 or more minutes, stirring as necessary to keep from sticking. Add Parmesan and serve soft and hot or: Pour into a buttered mold or cookie sheet, sprinkle with parmesan and allow to cool and set. Cut into slices or any shape and serve warm. It can be reheated in oven, broiler or microwave.

For a richer effect, add 1/4 cup half-n-half and stir till creamy. Serve as an accompaniment to stews, grilled meats or vegetables.

A Small handful of dried porcini (boletus) mushrooms soaked in 1/4 cup water
One med. red onion, finely-diced
–1 Tbsp. butter and one Tbsp. olive oil
1 cup Italian Arborio Rice
14-oz can of chicken broth, or 1-3/4 cup homemade stock
1/4 cup of dry white wine (total of two cups liquid, with the stock)
One Tbsp. Good Thyme Herb Co Mushroom and Herb Blend (any one will do)
One clove garlic, minced very fine
1/4 tsp. salt, or to taste
1/4 cup grated parmesan cheese

Soak dried mushrooms in water and set aside.

In a heavy cast iron or non-stick fry pan, saute' the onion in the butter and olive oil on medium heat until just golden, 3-4 minutes. Add the rice and saute' together another 3 minutes, stirring to coat rice evenly with oil. Meanwhile heat the stock and wine in another pan or microwave. Add half the hot stock, Mushroom/ Herb Blend, garlic and salt, and stir for a few moments to blend. Chop and add the porcini mushrooms, with their soaking liquid if it’s not bitter. Add the remaining stock, stir well, cover and cook for another 10-12 minutes, stirring often. The rice should be creamy but still firm and chewy. Stir in half the parmesan, turn onto warmed serving plate, and garnish with the remaining parmesan.
For a nourishing and easy main dish, here are options to add to the rice as it cooks:
–Sauteed domestic mushrooms
–Roasted peppers
–Shrimp
–Tomatoes
–Sausage
–Your favorite vegetables
–Diced chicken
–Sliced kale or chard
–Tofu
–Pinenuts or walnuts