Dina’s tossed mushrooms

Unstuffed-Mushrooms

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1⁄4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1⁄4 teaspoon thyme (fresh or dried)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray
  1. Preheat oven to 350 degrees.
  2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  3. Quarter or halve the mushrooms, depending on the size.
  4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  6. Drizzle evenly with olive oil then spray the top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

 

vegetarian paella by bobby flay

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  • 3 tablespoons blended canola/olive oil
  • cooked rice (see recipe below)
  • cooked mushrooms (see recipe below)
  • cooked kale (see recipe below)
  • 3 large eggs
  • lemon (finely grated zest)
  • calabrian chile oil (see recipe below, to garnish)
  • saffron yellow pepper sauce (see recipe below, to garnish)
  • fried baby artichokes
  • kosher salt & freshly ground black pepper (to taste)

COOKED RICE

  • 2 tablespoons canola/olive oil blend
  • 1 small finely diced Spanish onion
  • 2 cups Spanish short grain rice (calaspara rice)
  • 1 cup white wine
  • 6 cups mushroom stock (recipe below, heated in a saucepan)

SAUTÉED MUSHROOMS:

  • 3 tablespoons olive oil
  • 1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini mushrooms) chopped
  • 2 shallots (finely diced)
  • 2 cloves garlic (chopped to a paste)
  • kosher salt and freshly ground black pepper (to taste)
  • Mushroom Stock
  • 1 tablespoon olive oil
  • 1 small yellow onion (chopped)
  • 1 small carrot (chopped)
  • 1 small rib celery (chopped)
  • 1 1/2 pounds cremini mushrooms (coarsely chopped, stems included)
  • 4 sprigs fresh thyme
  • 6 sprigs fresh flat leaf parsley
  • 8 whole black peppercorns
  • 1 teaspoon kosher salt

SAUTÉED KALE

  • 2 tablespoons blended canola/olive oil
  • 1 bunch of kale (cut into 2-inch strips)
  • 2 cloves garlic (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)

CHILE OIL

  • ¼ cup calabrian chiles (drained)
  • 1 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • Saffron Yellow Pepper Sauce
  • pinch of saffron
  • 1/4 cup rice wine vinegar
  • 1 clove garlic (chopped)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 yellow bell peppers (roasted until soft, peeled, seeded and chopped)
  • 1 teaspoon clover honey
  • 1 cup blended olive/canola oil
  • Fried Baby Artichokes
  • 6 baby artichokes, trimmed (halved or quartered depending on how big)
  • canola oil
  • kosher salt

 

  • Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice mixture to the hot oil and press into an even layer on the bottom of the pan. Press down with heat-proof rubber spatula until the bottom begins to turn golden brown and crispy. 
  • Add the kale on.  Make 4 shallow wells in the top of paella and crack 1 egg into each well. Cover paella pan with aluminum foil or another large pan. Cook paella over medium heat until egg whites are just set, about 5-7 minutes. Remove from heat.
  • Top the paella with fried artichokes, lemon zest and drizzle with chile oil and saffron sauce. Serve straight from the pan.
  • For the Cooked Rice: heat the oil in a large high-sided sauté pan or medium Dutch oven.  Add the onion and cook until soft, about 4 minutes.  Add the wine and cook until reduced.
  • Add 2 cups of the stock and cook until reduced then begin adding 1  cup of stock at a time and cook, stirring constantly, until the cook is al dente, about 30 minutes; season with salt and pepper.
  • For the Sautéed Mushrooms: heat the oil in a large sauté pan over high heat until it begins to shimmer.  Add the mushrooms and cook until soft, about 5 minutes. 
  • Add the shallots and garlic and cook until the mushrooms are golden brown and dry, season with salt and pepper.
  • For the Mushroom Stock: heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes.  Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 8 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes.  Remove from the heat and let sit for 30 minutes longer. 
  • Strain stock into a clean saucepan and keep warm over low heat (you should have about 7 cups).
  • For the Sautéed Kale: heat oil in large sauté pan over high heat until it begins to shimmer.  Add the kale and cook until crisp tender, add garlic, salt and pepper and cook until just cooked through, about 6 minutes.
  • For the Calabrian Chile Oil: (Yields approximately ½ cup) combine chiles and oil in a food processor and process until smooth, season with salt and pepper and let sit at room temperature for 30 minutes. Strain through a mesh strainer into a bowl. Transfer to a nice cruet.
  • For the Saffron Yellow Pepper Sauce: combine the saffron, vinegar, garlic, mustard and salt and pepper in a blender and let sit for 5 minutes; blend until smooth
  • With the motor running, slowly add the oil and blend until emulsified; add the honey and blend for a few seconds longer. Taste for seasoning, adding more salt or pepper or vinegar, if needed.  Transfer to a squeeze bottle.
  • For Fried Baby Artichokes: heat oil in a high sided pan to 350ºF.  Fry the artichokes until golden brown and crisp.  Transfer to a plate lined with paper towels and season with salt.
  • Tips:
    – The best part of paella is the crust on the bottom called the soccarat. The goal is to achieve a crispy, browned crust all the way around the bottom of the paella pan. Monitor heat and rotate the pan to prevent burning and even browning!
    – Use store-bought mushroom stock for a short-cut!

 

Creamy Penne Florentine With Mushrooms And Spinach from 12tomatoes.com

download8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6

 

Creamy Cashew Veggie Pot Pie from lunchboxbunch.com

pot-pie-creamy-veggie 23sqsqsqVeggie Filling:

*note that the amounts of the veggies are easy to modify and switch out as needed. You just want about enough veggies to fill up your pot pie serving dish
3/4 cup petite peas, organic (frozen)
1 large carrot, diced
1 small potato, peeled/diced (I used a sweet white yam, but you could use a plain white Russett potato or even a sweet potato) – about 1 1/4 cups when chopped
1/2 cup chickpeas, drained/rinsed (canned)
1/2 cup shiitake mushrooms, diced

spices/oil for veggie saute:
1/2 tsp olive oil
1/4 tsp salt
a few dashes of black pepper
1/2 tsp garlic powder
a few pinches of cayenne (optional)
(Any other dry spices/seasonings you would like to add)

Cashew Base:
1 cup vegetable broth
2 cups soaked raw cashews
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp white miso paste (adds saltiness and subtle flavor)
additional salt if needed (if you do not use miso paste, you should add some salt)
a few pinches of cayenne (optional)

Crust:
1 cup white flour, organic
1/4 cup virgin coconut oil (use refined if you do not want any coconut flavor at all, unrefined will have some coconut flavor)
1/4 tsp salt
1 tsp baking powder
1 tsp lemon juice
4-6 Tbsp warm water
a squeeze of orange juice (brush top of pastry with it, or squeeze over top)

*note: if you use a casserole dish or something with a larger opening space than my dish, you will need more crust to cover, so you may need to double my recipe

My dish: measures 9½ inches in diameter; holds 3.88 quarts

1. Preheat oven to 350 degrees. (Yes! At the start because this goes so fast!)

2. Add you cashews (about 1 1/2 cups before the are soaked) to a large bowl and cover with very hot water. The hottest setting on your tap. Add a pinch of salt and allow to sit while you do the veggie prep. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)

3. Prep all your veggies. Set aside.

4. Add you potatoes to a deep skillet and cover with water. Bring to a boil and cover with lid. Reduce heat a bit and allow to cook until a tested potato is tender, but not mushy. Drain the water and set potatoes aside with other veggies.

5. Drain your cashews and add 2 cups of the soaked cashews to your blender. If you have any extra cashews you can thrown them in as well or toss them in whole with your veggie mix. Add the veggie broth, miso, sauce spices and acid. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt and seasonings if desired.)

6. In that same skillet, add your oil and when the oil is hot add in the carrots, beans and mushrooms. Saute for a few minutes until cooked down. Then add in the peas and potatoes and saute until peas thaw a bit. Over medium heat.

7. Pour the base sauce over top the veggie saute and toss until all the veggies are well coated. Turn heat to high and saute for another 1-2 minutes so that the flavor of the nutty sauce develops a bit.

8. Pour the heated veggie filling into your pot pie serving/baking dish. Set aside.

9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every new spoonful. Keep adding until your dough in kneadable yet still moist. When this occurs, knead a bit then roll out on a floured surface. This does not to be perfect at all! I very quickly pressed and rolled out my dough (as you can tell by the crumbly state after baking). Add to top of your serving dish and slice a few vent lines in top. Lastly, squeeze a bit or orange juice over top – or brush pastry lightly with it. It gives a subtle orange tint that beats an “egg wash” any day!

10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days. This dish probably freezes quite well, but I have not tested freezing yet.

Nutrition estimate based on 6 servings per recipe (per serving below)

Mushroom Broth from food & wine

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  • 1/4 cup vegetable oil
  • 1 1/2 pounds white mushrooms, finely chopped
  • Reserved Portobello mushroom stems, brushed clean
  • 1/2 Spanish onion, coarsely chopped
  • 2 teaspoons chopped garlic
  • 2 cups dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
  • Pinch of salt
  • 1/2 teaspoon herbes de Provence or thyme
  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MAKE AHEAD

The broth can be refrigerated for up to 4 days.

Better Tomorrow Vegan Chili from splendid table

461153915The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.

 

  • 3 tablespoons vegetable oil
  • 16 ounces button mushrooms, stems removed, wiped clean, and quartered
  • 1 yellow onion, diced
  • 1 large green bell pepper, seeds and ribs removed, diced
  • 2 jalapeño peppers, seeds and ribs removed, finely minced
  • 2 garlic cloves, finely minced
  • 2 cups pecans (about 7 ounces), toasted, very finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • Two 15-ounce cans kidney beans, drained and rinsed
  • One 28-ounce can diced tomatoes, with juice
  • 2 cups vegetable stock (or vegetable broth, and cut the salt by half)
  • One 15-ounce can tomato sauce
  • One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
  • 1 tablespoon kosher salt

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.

Vegetable bolognese, Mario

Vegetarian-Bolognese-from-Cearas-Kitchen

    • 2 pounds mushrooms (such as cremini)
    • 3 medium carrots (peeled and roughly chopped)
    • 3 ribs celery (roughly chopped)
    • 5 cloves garlic
    • 1 cup milk
    • 4 ounces tomato paste
    • 1 cup dry white wine
    • kosher salt and freshly ground black pepper

In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.

In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.

In a large, heavy-bottomed pot, add olive oil and place over medium heat.

Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.

Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!

Stuart Brioza’s Mushrooms in Pickle-Brine Butter

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1 stick plus 1 tablespoon unsalted butter
6 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced (1 1/2 cups)
3 pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
3/4 cup brine, strained from a jar of dill pickles
Kosher salt
Pepper

In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm. Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.

Warm Camembert with Wild Mushroom Fricassee, foodandwine.com

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  • 1/2 cup walnut pieces
  • One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
  • 1 tablespoon walnut oil
  • 3/4 pound wild mushrooms, trimmed, caps thinly sliced
  • Salt and freshly ground pepper
  • 1 shallot, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 large sage leaves, minced
  • Sourdough toasts, for serving
  1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
  4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Mushroom Noodle Pudding

noodle-kugel1

2 tbsp butter or vegetable oil
2 scallions, minced
1 small onion, minced
16 ounces firm, fresh mushrooms, stemmed, halved, and sliced
1/4 cup mushroom broth or white wine
Salt and freshly ground pepper, to taste
1 cup cottage cheese
½ cup sour cream
1/4 c. mild cheese, grated
2 large eggs, beaten
pinch paprika
pinch dill
4 c. cooked cooked pasta, penne or ziti or regular noodles
2 tbsp. chopped parsley

Preheat oven to 350ºF.

Heat butter or oil in a large skillet over medium-low heat. Add onion and scallions, sauté 10 minutes or until very tender. Add mushrooms, salt, pepper,  sauté 10 minutes until mushrooms are tender and limp. If liquid remains in pan, cook over high heat, stirring, 2 minutes until it evaporates.   Add broth or wine and simmer for 5 min.

Cook noodles uncovered in a large pan of boiling salted water over high heat 4 minutes or until nearly tender but firmer than usual. Transfer to a large bowl.

In mixing bowl add beat eggs, cottage cheese, sour cream and cheese, transfer mushroom mixture to bowl. Stir in paprika, dill, parsley and noodles.

Grease an 8″  baking dish and add noodle mixture. Bake until firm and golden brown, about 45 minutes. Makes 4 to 6 servings.