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Posts Tagged ‘Mushroom’

Mushrooms near the composte

Mushrooms

Whenever we’re at the Shore I seem to cook much more than I do in NYC.  Perhaps it’s because I love to grocery shop here at my favorite market – Wegman’s!  Or maybe it’s because I have a real kitchen in my cottage and not the typical Manhattan work space.  Or maybe it’s not so easy to grocery shop in New York because I have to carry all my groceries home and/or have Peter tag along to carry a few bags or take my little red grocery cart and pile my bags in that.  But above all, one cannot deny how easy it is to eat out or order in any night of the week in The City.  BUT tonight we feasted on a savory Mushroom Lasagna and sautéed broccoli with garlic – A delicious vegetarian version of Italian food staple.

2 # mixed mushrooms – sliced uniformly (I used Shitake, Portobello, white, and Baby Bello)

1 onion medium dice

2 garlic cloves minced

2 TBS butter

1 TBS olive oil

1 heaping TBS of chopped rosemary

1 1/2 cups of whipping cream

2 cups of radicchio, cored and sliced

1 3/4 cups grated cheese

6 sheets of lasagna sheets (fresh lasagna noodles come in wide sheets)

Salt and pepper

Preheat oven 375 degrees

Melt butter and add olive oil and chopped onions. Saute over med-low heat till onions are soft and translucent but not brown.  Add in minced garlic and rosemary and cook stirring a minute or two till garlic is fragrant.  

Add mushrooms and 3/4 tsp salt and some pepper.  Increase heat to medium and cook mushrooms till soft 10-15 minutes.  Add cream and bring to a simmer 2-3 minutes.  Adjust seasonings.  Don’t make sauce too thick or there won’t be enough liquid to cook noodles.  

In a 9 x 13 baking dish, put 1/2 cup of the mushroom mix on the bottom.  Top with 2 lasagna sheets, then 1 cup of mushroom mix, 1 cup of radicchio and 1/2 cup of grated cheese.  Repeat.  

Top 3rd layer of noodles with all remaining mixture and 3/4 cup cheese.  Bake uncovered 35-45 minutes – Cool 5 minutes.

 

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It’s Tasty Tidbits Tuesday and now that Monday’s snow has turned into gray slush around here, we’re getting ready for tomorrow’s snow storm.  And when and where’s there’s snow, there will be soup!  

English: "Painted Pony" dry bean (Ph...

 “Painted Pony” dry bean (Phaseolus vulgaris) (Photo credit: Wikipedia)

I have made this soup many, many times and each time it has received amazing accolades, yes really!  It’s rich and hearty and absolutely a fantastic soup to make when the weather is blustery and cold and snowy.  It’s also vegetarian except when I make it because I’m partial to chicken broth.  But if you are vegan and/or vegetarian, you know what to do about the broth.

The recipe calls for Borlotti beans which are very much like our own pinto beans.  The woodsy  aroma and flavor of the dried porcini subtly flavors this soup.

2 ounces of dried porcini mushrooms (or other dried mushrooms)

1 cup of boiling water

3 TBS of olive oil

1 medium-size onion, peeled and finely chopped

2 cups pinto beans (1 can rinsed and drained)

1 cup chopped canned tomatoes with their juice

3 cups broth

Kosher salt

1/2 cup dry tubetti or other small tubular pasta such as ditallini

Freshly grated Parmesan cheese

Place the mushrooms in a heat-proof glass measuring cup with the boiling water; allow to stand 30 minutes.  Strain the mushrooms through a double thickness of paper towels, reserving the liquid, and coarsely chop.  You should have about 1/2 cup of chopped mushrooms.

Heat the oil in large saucepan over medium-high heat.  Add the onions.  Cook until the onion begins to soften, 2 to 3 minutes.  Add the garlic, beans-mashing some of them against the side of the pot – tomatoes, mushrooms with 1/4 cup of their soaking liquid, and the broth.  Turn the heat to high; bring the soup to a boil. Reduce the heat to medium-low; simmer until the soup is thick, about 20 minutes.  Season with salt to taste.  Add the pasta; continue cooking, stirring occasionally, until it is tender but still firm, al dente, about 10 minutes longer.  Serve with Parmesan.

Recipe from PASTA VERDE  cookbook

  

 

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Ocean Spray Craisins brand dried cranberries

Ocean Spray Craisins brand dried cranberries (Photo credit: Wikipedia)

I know it seems unlikely that anybody would NOT want  love mashed potatoes with their Thanksgiving turkey, but it’s true. And for those guests and any Vegans at your table, you might want to include this really neat dish.  It’s seasonal, textural and nutritious.

WILD RICE with MUSHROOMS, CRANBERRIES and WALNUTS

Salt

2 cups wild rice

2 cups wheat berries, soaked in 3 cups water overnight and drained

3/4 cup dried cranberries

2 TBS canola oil or other neutral oil

6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

Freshly ground pepper

1  1/2 cups chopped walnuts

2 small shallots, minced

2 TBS chopped flat leaf parsley

2 TBS walnut oil

Bring two medium pots salted water to a boil over high heat.  Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

While grains cook, put cranberries to small bowl, and cover with hot water.  Soak 15 minutes, drain, and chop.  Set aside.

Heat canola oil in a medium skillet over medium heat  Add mushrooms, and sauté stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes.  Season lightly with salt and pepper, and transfer to a warm serving bowl.  Stir in walnuts, shallots, parsley and cranberries.

When grains are tender, drain them, and add them to bowl.  Drizzle with walnut oil, and toss gently.  Taste and add salt and pepper if necessary.  Serve warm or at room temperature.

Yield: 6-8 servings

 

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Isabel Allende

Image via Wikipedia

Well Christmas dinner came and went and everything was delicious and we are still eating leftovers.  So there’s no more count-down to Christmas dinner, instead I have an interesting  recipe to share with you today.

Last night I had a pretty big argument with my husband and don’t worry we are all made up – at least on the surface for sure.  Perhaps the underlying issue is something we can’t work out completely.  So in that vein, I offer you the famed recipe for Reconciliation Soup.

RECONCILIATION SOUP

1/2 cup portabellla mushrooms (1/4 cup if dried)

1/2 cup porcini mushrooms (1/4 cup if dried)

1 cup of brown mushrooms

1 clove of garlic, minced

3 TBS olive oil

2 cups of beef, chicken or vegetable stock

1/4 cup Port wine

1 TBS truffled olive oil

Salt + Pepper

2 TBS sour cream

Saute garlic and mushrooms in oil, stirring vigorously for about 5 minutes

Add the stock, truffle oil and Port wine

Season with salt and pepper

Cook over low heat with the cover on until the mushrooms are soft

Process in the blender, soup should be thick

Serve in warm bowls, garnish with sour cream

Recipe made famous by Isabel Allende – who adds the following instructions:

If you can’t find fresh mushrooms and must use dried ones, soak them in 1/2 c. of good red wine until they spring up happily; in the meantime, while they’re soaking, I calmly drink the remainder of the wine.  Then I mince the garlic clove for the pure pleasure of smelling my fingers, because I could just as easily use it whole, and then saute it with all the mushrooms in the olive oil, stirring vigorously for a few minutes — I’ve never counted, but let’s say five.  I add the stock, the port, and the truffled olive oil — not quite all of it.  I leave a couple of drops to dab behind my ears; let’s not forget, it’s aphorodisiac.  I season with salt and pepper, and cook over low heat with the lid on until the mushrooms are soft and the house smells like heaven.  The last step:  process it in the blender; this is the least poetic part of the preparation, but it’s unavoidable.  The soup should end up with a slightly thick texture, like mud, and with a perfume that makes you salivate and awakens other secretions of body and soul.  I put on my best dress, paint my fingernails red, and serve the soup, in warmed bowls, garnished with a dollop of sour cream.

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Whole green beans in a carton

Image via Wikipedia

Every year I’ve made “the” green bean-mushroom soup-onion ring casserole; known in my house as “the white-trash casserole”.  My children are so descriptive… NOT this year!! What I’m making is a  sophisticated adult version à la Martha. I think it’s going to be great and it’s heart-healthy too.

Green Beans with Creamy Mushrooms and Shallots

1 3/4 lb green beans trimmed

1 TBS plus 1 1/2 tsp olive oil

2 large shallots, thinly-sliced (1/2 cup)

3/4 cup low sodium chicken broth

2 tsp cornstarch

8 oz cremini mushrooms, trimmed, sliced to 1/8″ thick

1/3 cup 2 percent Greek yogurt

Coarse salt and ground pepper

Bring large pot of water to boil.  Blanch beans until tender, about 6 minutes.  Drain.

Meanwhile, heat 1 1/2 tsp oil in a large non-stick skillet over MEDIUM heat.  Cook shallots, stirring occasionally, until tender and just starting to brown, 3 – 4 minutes.  Transfer shallots to a small bowl, and wipe skillet clean with  paper towel.

Whisk together stock and cornstarch.  Heat remaining tablespoon of oil in skillet over HIGH heat.  Cook mushrooms, stirring occasionally until golden brown, about 6 minutes.  Reduce heat to low, add shallots.  Whisk in stock mixture. Cook until thick, about 3 minutes more.  Remove from heat.  Stir in yogurt and 1/2 tsp salt; season with pepper.  Toss in beans.  Serve warm.


 

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