1. Put the olive oil to heat with garlic, when it is golden add the mushrooms previously drained.
2. Cook the green beans and add to mushrooms.
3. Let it cook and season with salt, pepper and lemon thyme.
4. Cook the pasta according to package instructions, drain and add it to the prepared mushrooms.
5. Add the peppers cuted into strips, also add the sesame seeds and curry. Wrap it up, and let it cook a few minutes over low heat and is ready to serve.

1. Hydrate the mushrooms in warm water for 15 minutes.
2. Heat the oil and add the chopped onion. Leave to brown.
3. Add the mushrooms and cook on low heat until the water evaporates. Add salt and pepper to taste.
4. Separately, mix the cream with the egg yolk and the curry. Pour it in the pan and stir gently to thicken.
5. Cook the rice with the hydration water of the mushrooms. Add the sultanas and the pineapple.

Suggestion: serve the rice immediately with mushrooms in curry sauce.

1. Put the mushrooms in a bowl with warm water for 20 minutes to hydrate.
2. Wash the leeks and cut them into thin slices. Cook it with a bit of olive oil about 15 minutes.
3. Add a bit of water of the mushrooms hydration and stir.
4. When the leeks are cooked, reserve them in a bowl for baking.
5. In the same pan put a bit of olive oil and the hydrated mushrooms. Cook it about 5-10 minutes.
6. Add the Béchamel sauce, aromatic herbs, garlic powder, Black Trumpet flour and salt. Stir well and set aside.
7. Above the leek put a layer of lasagna pasta, then put the mushrooms prepared and so on until the filling is complete
8. On top spread the mozzarella cheese and sprinkle with oregano or other aromatic herb.

1. Hydrate the dried tomato for 2 hours in hot water.
2. Stretch the pizza dough in an appropriate container. On top, place the pepper mustard, so that it becomes homogeneous. 
3. Cut the fresh tomato and the pepper into cubes of small dimensions and place it on top of the pizza base.
4. Cut the goat cheese into cubes and add to the preparation.
5. Drain the dried tomato after hydration and cut it into small pieces to add to the pizza.
6. Then, add the sweet corn and the ham cut into strips.
7. Finally, place the grated cheese and oregano on top.
8. Place it in the preheated oven at 180ºC for about 20 minutes.

1. Hydrate the mushrooms for 15 minutes.
2. Drain the mushrooms without squeezing them.
3. Boil the pasta with the hydration water of the mushrooms, a thread of olive oil and salt.
4. In a frying pan, heat the olive oil and sauté the garlic cut into slices. Add the mushrooms and minutes later the spinach, the salt, the pepper, the raisins and the pine nuts. Let it sauté for 5 minutes.
5. Place the pasta on a platter and then place the mixture of mushrooms with spinach. And stir very well.
6. Finally, drizzle with balsamic vinegar.

1. Hydrate the tomato for 2 hours in warm water, and the mushrooms for 15 minutes in separated containers.
2. Defrost the peas in hot water, boil the pasta and reserve.
3. Pour a drizzle of olive oil in a wok or frying pan along with a chopped garlic clove and let it brown.
4. Add the hydrated mushrooms and a portion of the hydration water.
5. Add the peas, season with salt and pepper to taste and let it cook in low heat for about 10 minutes and keep stirring.
6. Add the dried tomato, previously cut into thin strips.
7. Finally, add the pasta, previously cooked, mix everything and season with soy sauce to taste.

1. Boil the pasta in salted water and reserve.
2. Hydrate the mushrooms in water for 15 minutes.
3. Drain the mushrooms and place them in a saucepan with a thread of olive oil and garlic, cook for about 10 minutes on low heat and stir regularly. Pour a little milk and sprinkle with Ceps Porcini flour and black pepper, and stir well.
4. Add the mixture to the pasta in an ovenproof platter.
5. Place the béchamel sauce over the mixture and mix.
6. Sprinkle with breadcrumbs, grated cheese and oregano, and place in the oven at 180ºC and bake to melt the cheese.

1. Hydrate the mushrooms in warm water for 15 minutes.
2. In a pan with oil, garlic and onion place the rice and let it brown slightly.
3. Add the white wine and let the alcohol evaporate.
4. Add the mushrooms and the Ceps Porcini flour.
5. Place the broth and simmer. When evaporated, add some more to evaporate again. Repeat until the broth is finished.
6. At the end, add the butter and wrap very well.
7. Add the cheese and the pepper and place salsa on top.

1. Hydrate the mushrooms in warm water for 15 minutes.
2. Place the béchamel sauce in a bowl with a bit of salt and pepper, coriander, nutmeg and chopped garlic. Mix and add the ham cut into thin strips.
3. In a frying pan, with olive oil place the spinach and season with salt and pepper, add the mushrooms and a bit of its hydration water, and cook for a few minutes until the spinaches are cooked and the mushrooms soft.
4. In a baking tray, place some of the sauce and then a layer of the lasagna pasta. Place the prepared spinach and mushrooms over the pasta and then the sauce. And so on, until you finish the filling and the sauce.
5. Finally, sprinkle the surface with grated cheese and oregano.
6. Place in the oven at about 150ºC and bake the pasta and gratin the cheese for approximately 30 minutes.