RECIPES #17-MUSHROOM MANIA

From “24 Ways to Enjoy Mushrooms” By Katie Waldeck 1. Garlicky Roasted Mushrooms Ingredients: 1 Pound crimini or porcini mushrooms 2 tablespoons capers, rinsed & chopped 3 garlic cloves, minced 2 tablespoons vegetable oil 3 tablespoons unsalted butter, cubed 2 tablespoons freshly-squeezed lemon juice 1/4 cup flat-leaf parsley, chopped 1/8 T Coarse salt and freshly-ground pepper Oven Temperature: 450 Degrees, middle rack. Instructions: 1. In a shallow baking dish, toss mushrooms, capers, garlic, oil and a pinch each of salt and pepper. Place butter cubes on top of mushrooms. 2. Roast in oven for about 15-20 minutes, or until mushrooms are golden and tender. Stir occasionally while roasting. 3. Remove from oven and stir in lemon juice and parsley. Recipe Credit: Gourmet 2. Mushroom & Lentil Asian Tacos Ingredients: Mushroom Mixture (ingredients to follow) Miso Herb Sauce (ingredients to follow) Small Tortillas 2-3 avocados 1 1/2 cups carrots, grated Various greens (optional) Mushroom Mixture: 3 tablespoons coconut oil 1 yellow onion, diced 12 ounces shiitake mushrooms 1 1/2 cups lentils, cooked 4 teaspoons apple cider vinegar Coarse salt & freshly ground pepper Miso Herb Sauce: 5 Garlic Cloves 1/4 Cup miso 2 Tablespoons honey 2 Tablespoons Soy Sauce Red Pepper Flakes 1/3 Cup orange juice 1/2 cup rice cider vinegar 4 cups fresh basil leaves, packed 2 cups fresh cilantro, packed 1/3 cup sesame oil Instructions: 1. Make miso herb sauce. In a food processor, pulse garlic, miso, honey, soy sauce, a pinch of red pepper flakes, orange juice and rice vinegar until well blended. Toss in basil and cilantro and continue blending, adding oil in while food processor is running. Set aside. 2. Make the mushroom mixture. In a large sauté pan, heat 1/2 tablespoon of coconut oil. Toss in onion and cook until just softened. Toss in mushrooms and a pinch of salt and let cook for about 4 minutes, or until they’ve reduced in size. add in lentils and a pinch of pepper and cook. Drizzle vinegar and stir. Remove from heat and set aside. 3. Assemble tacos. If you’d like to heat the tortillas, do so while you’re preparing the assembly station. Place your desired amount of avocado and grated carrots onto a tortilla. Top with mushroom mixture and drizzle miso herb sauce. Add some greens if desired and serve immediately. Recipe Credit: Sprouted Kitchen 3. Pasta in Porcini & Sage Cream Sauce Ingredients: 1 pound fresh pasta* 1/4 cup unsalted butter 1/2 cup shallots, chopped 12 ounces fresh porcini mushrooms, cleaned & sliced 1/4 inch thick 1 1/4 cups dry white wine 3/4 cup heavy whipping cream 1 1/2 tablespoons fresh sage, chopped Coarse salt and freshly-ground pepper * filled pastas like ravioli or tortelloni work well, but long shapes like fettuccine or spaghetti work, too. Instructions: 1. In boiling salted water, cooking pasta according to package directions and drain. 2. Meanwhile, in a large heavy skillet, melt butter over medium-high heat. Toss in shallots and cook for about 1 minute. Next, add in mushrooms and cook for about 7 minutes, or until mushrooms are browned. Add cream and white wine to skillet, and turn heat to medium. Let sauce boil for about 5-7 minutes until thick. It’s ready when it coats your spoon. Add in sage and stir. Season with a pinch of salt and pepper. Stir in pasta and stir until sauce is evenly coated and heated through. Serve immediately. Recipe Adapted From: Bon Appetit 4. Tender Mushroom and Arugula Salad Ingredients: 1 Pound fresh chanterelle mushrooms, cleaned and trimmed 2 Tablespoons flat-leaf parsley, chopped 2 Tablespoons white wine vinegar 3 Tablespoons olive oil 2 Teaspoons Dijon mustard 1 small shallot, diced 1 small garlic clove, minced Coarse Salt & freshly-ground pepper Freshly-squeezed lemon juice 1/2 Pound arugula, cleaned and dried Instructions: 1. Steam mushrooms in a steamer basket set over a pot filled with 1 inch of water. Cover and steam for about 5 minutes, or until tender. Remove from steamer basket and transfer to a baking sheet to cool slightly. 2. In the mean time, in a medium bowl, whisk together parsley, vinegar, oil, mustard, shallot and garlic. Season with salt, pepper and lemon juice to taste. Add in mushrooms, coating in mixture evenly, and marinate for about 30 minutes. 3. Dish out arugula onto serving plates. Top with mushroom mixture. Serve. Recipe Adapted From: Epicurious”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s