Beet Greens Gratin

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Mushroom Pesto with Parsley and Thyme

10 ounces white mushrooms, sliced 1/4 -inch thick
9 tablespoons extra-virgin olive oil
Salt and ground black pepper
3 medium unpeeled garlic cloves
1/2 ounce dried porcini mushrooms (rehydrated in 1/2 cup boiling water until softened, about 5 minutes, hydrating liquid strained through damp paper towel–lined sieve and reserved)
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup packed parsley leaves, washed and dried thoroughly
1/4 cup finely grated Parmesan

Adjust oven rack to lowest position and heat oven to 450 degrees; line rimmed baking sheet with heavy-duty foil. Toss sliced mushrooms with 2 tablespoons oil and salt and pepper in medium bowl; spread evenly on prepared baking sheet. Roast, stirring occasionally, until browned and crisp, about 25 minutes.

Meanwhile, toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove anddiscard skins.

In a food processor, process roasted mushrooms, garlic, porcini and liquid, shallot, thyme, parsley and remaining 7 tablespoons oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.

Mushroom Celery Parmesan Salad

12-16 oz mushrooms

Pale center stalks of 1 head celery (without leaves)

2 oz Parmesan cheese (1/2 cup shaved)

Juice of 2 lemons

1/3 cup olive oil

Salt and freshly ground pepper to taste

Wash or wipe the mushrooms, if necessary. Cut off the stems and discard them. Thinly slice the mushroom caps. Cut the celery into thin diagonal slices. Use a vegetable peeler or small knife to shave the Parmesan into thin slivers.

Combine the mushrooms, celery, and Parmesan in a serving bowl. Drizzle with the lemon juice and olive oil, and season with salt and pepper. Toss gently. Taste and adjust the seasonings. This is best served immediately, but it can be kept, refrigerated, for up to an hour before serving.