On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis. Advertisement Watch in the video above.

On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis. Watch in the video above. More for You ...

Once the mushrooms have shrunk, it's time to add our final few ingredients. So first we'll add three garlic cloves microplaned right into here. If you don't have a Microplane, you can just mince them.

So, you want about 20 to 24 ounces of mushrooms here with about a pound of that being the cremini mushrooms. Our onions are exactly where we want them to be, so let's go ahead and add our mushrooms.

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Preparation: 1. Add 1 tablespoon of the butter to a large, heavy pot and set heat to high. Season beef with salt and pepper, then work in about 3 batches to cook the pieces in the pot until ...

CHEYENNE - The Wind River Mushrooms farm at Shoshoni, once a promising prison industries program, has shut down while state officials work on a plan to reactivate the operation.