(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper
Remove and discard the stems of the chiles. (Also remove the seeds for a less spicy dish.) In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt. Puree to a smooth consistency and set aside.
Cut the shiitakes into 1/4-inch slices. Quarter the button mushrooms.
Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven. Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden. Add the tomato mixture and the lima beans. Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency. If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time. If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time. Stir in the Madeira and plenty of pepper and heat through for another minute. Serve very hot.
(Delicious sauce! Serve with couscous, rice, quinoa to round out the dish.)
Showing posts with label shiitake. Show all posts
Showing posts with label shiitake. Show all posts
Sunday, November 20, 2016
Tuesday, December 15, 2015
Wild Mushroom and Spinach Stuffing
(recipe from Bon Appetit magazine)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
Saturday, September 12, 2015
Mushroom & Wild Rice Frittata
(partial recipe clipped from a magazine, not sure which one)
Wild rice:
2 cups water
1/2 cup wild rice, rinsed
1/8 tsp. salt
Frittata:
6 large eggs
2 Tbsp. chopped fresh parsley
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/4 tsp. ground nutmeg
2 tsp. olive oil
1 cup chopped red onion
1 Tbsp. minced fresh rosemary or 1 tsp. dried
1 lb. mixed mushrooms (cremini, white button, shiitake), sliced
To prepare wild rice, combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain.
[At this point, I seem to have lost the rest of the recipe as it continued onto another page. What follows is my own directions:]
Preheat oven to 350F. Beat the eggs in a large bowl, set aside. Sautee the remaining ingredients in a cast iron skillet over medium heat. Once onions and mushrooms are tender, add drained rice, and stir to combine well. Pour eggs into the skillet. Remove the skillet from the burner and put into oven. Bake for about 20 minutes, or until eggs are set.
(Very tasty frittata!)
Wild rice:
2 cups water
1/2 cup wild rice, rinsed
1/8 tsp. salt
Frittata:
6 large eggs
2 Tbsp. chopped fresh parsley
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/4 tsp. ground nutmeg
2 tsp. olive oil
1 cup chopped red onion
1 Tbsp. minced fresh rosemary or 1 tsp. dried
1 lb. mixed mushrooms (cremini, white button, shiitake), sliced
To prepare wild rice, combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain.
[At this point, I seem to have lost the rest of the recipe as it continued onto another page. What follows is my own directions:]
Preheat oven to 350F. Beat the eggs in a large bowl, set aside. Sautee the remaining ingredients in a cast iron skillet over medium heat. Once onions and mushrooms are tender, add drained rice, and stir to combine well. Pour eggs into the skillet. Remove the skillet from the burner and put into oven. Bake for about 20 minutes, or until eggs are set.
(Very tasty frittata!)
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