Cooking with Home Canned Mushrooms | The Canning Diva

Ingredients

• 1 pint jar of home-canned mushrooms, drained
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tablespoons flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 12 oz egg noodles, cooked according to package instructions
• 1 pint jar of home-canned mushrooms, including the juices
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 4 cups vegetable broth
• 1 cup heavy cream
• Fresh thyme, for garnish
• 1 jar of home-canned mushrooms, drained and chopped
• 4 large bell peppers, tops cut off and seeds removed
• 4 cups fresh spinach, chopped
• 1 cup cooked quinoa
• 1 cup shredded mozzarella cheese