61 posts tagged “mushrooms”
Pesto Tortellini
Serves 2
1 12 oz package of meat tortellini
6-7 mushrooms
3/4 cup frozen peas
Handful of grape tomatoes
3 tablespoons of pesto
1 tablespoon olive oil
2 teaspoons water
1/2 teaspoon salt
1/2 teaspoon sugar
Cook homemade pesto if desired. Refrigerate. In pot, make meat tortellini as directed. Add salt. Drain over colander. In small saucepan, heat olive oil. Add chopped mushrooms and peas. Add water. Saute mushrooms and peas for approximately 5 minutes. In bowl, toss tortellini. Add in pesto and toss. Add sauteed mushrooms and pease. Add sugar. Toss in tomatoes, and serve warm.
Morel and Scallions Omelet
Serves 2
1/2 ounce dried morel mushrooms
2 teaspoons unsalted butter
4 scallions, thinly sliced on the diagonal
3/4 teaspoon coarse salt
1/2 teaspoon Dijon mustard
2 large eggs
4 large egg whites
Freshly ground pepper
Cover mushrooms with 1 1/4 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon. Cut large mushrooms lengthwise into 1/4-inch strips; keep small mushrooms whole. Set aside. Strain soaking liquid; set aside.
Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add scallions and 1/4 teaspoon salt. Cook, stirring, until scallions are wilted, about 2 minutes. Stir in mustard, mushrooms, and 1/4 cup soaking liquid. Cover; cook, stirring, until mushrooms are tender and liquid has evaporated, about 3 minutes more. Set aside. Whisk eggs, egg whites, remaining salt, and 2 pinches of pepper in a medium bowl. Melt 1/2 teaspoon butter in a small nonstick skillet over medium heat. Add half of the egg mixture. Stir gently with a rubber spatula to create curds. Use spatula to pull cooked egg awayfrom sides, allowing raw egg to flow underneath; cook until almost set, 3 to 4 minutes. Top with half of the mushroom filling. Cook until set, 1 to 2 minutes more. Gently fold one half over the other. Slide omelet onto a plate. Repeat with remaining butter, eggs, and filling. Season with pepper.
Shiitake Nori Rolls
Serves 6. Makes 1 dozen.
12 medium dried shiitake mushrooms, 1 1/2 ounces
2 teaspoons freshly squeezed lime juice
2 tablespoons low-sodium tamari soy sauce
2 tablespoons plus 1 teaspoon finely chopped fresh cilantro
1 pinch coarse salt
3 scallions, thinly sliced crosswise on the diagonal, plus julienned for sauce
3 1/2 ounces soba noodles
1/2 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 large shallots, 3/4 cup, thinly sliced
4 cloves garlic, minced, 2 tablespoons
2 tablespoons minced, peeled fresh ginger
5 cups finely shredded savoy cabbage, about half of a medium head
6 sheets nori
Cover mushrooms with 1 1/2 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until mushrooms are soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface. Cut mushrooms crosswise into 1/4-inch strips; set aside. Strain soaking liquid; set aside.
Make the dipping sauce: Stir together 1/3 cup soaking liquid, the lime juice, 1 teaspoon tamari, 1 teaspoon cilantro, and the salt in a small bowl; top with some julienned scallions. Set aside.
Bring a medium pot of water to a boil. Add noodles; cook according to package instructions. Drain. Rinse with cold water; drain again. Transfer to a medium bowl; toss with sesame oil and remaining 2 tablespoons cilantro. Set aside.
Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Stir in shallots, garlic, and ginger. Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick, stir in 1 tablespoon reserved soaking liquid). Add cabbage, and toss to combine. Reduce heat to medium. Cook, stirring occasionally, until cabbage wilts slightly, 2 minutes. Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari. Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes. Stir in sliced scallions; set aside.
Toast the nori sheets: Using tongs, pass each sheet just over a medium gas flame, turning, until fragrant and crisp, about 3 passes on each side. (If only an electric burner is available, heat to medium; toast sheet directly on the burner, flipping for 30 seconds to 1 minute.)
Working with 1 toasted sheet at a time, put 1/6 of the noodles along 1 edge of the nori, leaving a 1-inch border. Top with 1/6 of the cabbage mixture. Starting at the side with the filling, roll up sheet, enclosing filling. Repeat process with remaining sheets, noodles, and cabbage mixture. Cut each roll on the diagonal into 2 pieces. Serve with dipping sauce.
Hero Sandwich
Yields 8 servings
1 large round loaf bread
6 large portobello mushrooms, stems trimmed to 1/2 inch
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, cored and sliced
1 small red onion, (4 ounces), peeled, thinly sliced, and rings separated
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
6 cups fresh basil leaves, washed
Creamy Tomato Dressing (recipe follows)
Cut bread in half horizontally. Using a short serrated knife, carve out insides of bread, in whole pieces if possible. Using a long serrated knife, thinly slice inside pieces. Cover; set aside. Pull out any remaining bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
Thinly slice mushrooms. Heat a grill to medium hot, or place a grill pan over high heat. Brush mushrooms with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes per side. Brush fennel with oil; sprinkle with salt and pepper. Grill until tender, 3 to 4 minutes per side.
Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing. Cover with 1 cup basil, and top with a layer of sliced bread. The second layer is made up of half the mushrooms, then salt and pepper, dressing, basil, and bread. The third layer is peppers, salt and pepper, dressing, basil, and bread. The fourth layer is the remaining mushrooms, salt and pepper, dressing, basil, and bread. The fifth layer is fennel, salt and pepper, dressing, basil, and bread. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil. Place top of bread on bottom half, enclosing vegetables. Wrap with plastic; weight with heavy books. Let stand 45 minutes. Unwrap sandwich. Using a large serrated knife, cut into eight wedges.
Creamy Tomato Dressing
Makes about 1 cup
3 ripe tomatoes, (12 ounces), cored
1/4 cup low-fat (1 percent) cottage cheese
3 tablespoons fresh lemon juice
1 teaspoon olive oil
2 tablespoons chopped fresh marjoram
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin. Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.
Double Crust Chicken and Mushroom Pie
1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg
Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
Preheat oven to 375 degrees; with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.
Double Crust Chicken and Mushroom Pie
1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg
Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
Preheat oven to 375 degrees; with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.
Chicken Pot Pie
Recipe courtesy of John DeLucie
Serves 4
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 cloves garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten
Preheat oven to 425 degrees. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside. In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Chili Variations:
**Brown 2 pounds lean ground beef and drain the fat. Add 1 jar medium salsa, 2 jars mild salsa, 2 cans each light red and dark red kidney beans including juice or any kind of beans, 2 packages of dry chili seasoning mix and heat. Add one can of water (use to get the scraps of salsa and beans out).
**Can use tomatoes instead of salsa. Instead of beans, can use pork & beans or baked beans. Also can use mushrooms. Season with chili powder, cumin, cayenne, onion.
**Brown 2 pounds ground beef and 2 pounds of hot sausage. Brown with several chopped onions and celery. Add two packs of chili seasoning, 2 large cans of diced tomatoes, 2 cans of kidney beans, and 2 cans of chili beans. Can also add a can of tomato soup and water. Cook for an hour.
Beef and Noodles
Serves 6
1 1/2 pounds stew beef
1 can French onion soup
1 can diced tomatoes (15 oz)
1 can golden mushroom soup. undiluted
1/2 cup sliced celery
1/2 cup chopped onion
4 to 6 ounces sliced fresh mushrooms
Hot cooked noodles, buttered
Combine all into crockpot and cook on lOW for 8 to 10 hours. Serve beef over hot, buttered noodles.
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz cream cheese -- softened
1 can cream of chicken soup -- undiluted
4 oz can mushroom stems and pieces -- drained
Hot cooked rice or pasta
Place the chicken breast halves in the crockpot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover; cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta.
