Potato and brussel sprout gratin

I ordered a load of local brussel sprouts and local potatoes. Since I don't even like them that much, I figured I have to do SOMETHING with them. So I found a recipe that sounded quite good. And it is!

Potato and brussel sprout gratin
about 5 or so yukon gold potatoes, peeled and thinly sliced
About 3/4 lbs of brussel sprouts thinly sliced
vegan butter to saute brussel sprouts
onion powder or onions to saute with the sprouts
1/4 cup white wine
1/2 cup soy milk
vegan parmesean cheese


Saute brussel sprouts, onion powder, and butter for about 8 minutes. Add white wine, and soy milk. Grease a casserole dish and layer potatoes, salt, pepper, brussel sprouts, and cheese, ending with a layer of potato and cheese.

I want a fun-guy

Okay, so maybe I shouldn't try to make up witty titles. I had 8 oz of chanterelle mushrooms to use up, so I googled what I could do with them. I ended up making:

Chanterelle and fire roasted tomatoes over whole wheat pasta.
Ingredients
8 oz chanterelle mushrooms
1 small onion
20 oz can fire roasted tomatoes
dried basil
dried oregano
dried rosemary
splash of red cooking wine

Cut chanterelles into bite sized pieces. Place in buttered baking dish. Dice one onion over top of mushrooms. Bake covered in 350 degree oven for about 20 minutes.

Add all other ingredients and bake for another 15 minutes.

Serve over whole wheat pasta.