Tag Archives: mushrooms

Some Recent Meals

16 May

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Crumpets with Chamomile Creme Anglaise & Blueberries

Wine Braised Turnips and Kohlrabi with Salad and Sausage

Kale and White Bean Soup with Home Made Stock

Strawberry Morning Muffins

Mother's Day Lunch

Beet, Citrus and Avocado Salad

Radish, Mint and Cream Cheese Finger Sandwiches

Beet Green & Mushroom Quiche

Mac 'n' Cheese with Braised Collard Greens

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Recipe: Mushroom Quenelles with Spring Vegetables

9 Apr

This recipe was in yesterday’s LA Times “Food” section and I just knew I had to make it right away.  I don’t think I’ve ever made a recipe from the newspaper the day it came out, but I was inspired by the baby artichokes we had in our fridge at home, leftover from a fritata we made earlier in the week.  Shockingly, this recipe uses none of our CSA ingredients – we’re picking up today and honestly we’ve used everything up except for some dill.  The artichokes are from the SM farmers market, though the asparagus and mushrooms were from Trader Joe’s.

Honestly, this recipe may be one of the best things I’ve ever made at home.  It’s not a simple recipe, but, as long as you follow the steps and move quickly, it’s pretty fool proof.  They do divide the recipe so you could make the quenelles and blanch the veggies the day before if you want to make this for a dinner party.  We divided the recipe in half and it was just perfect for 2 people.

P.S. Apologies for the blurry photo – all the photos I took of this dish turned out blurry for some reason.

Recipe: Towers of Power

14 Mar

Yummy baked portobellos topped with mashed turnips and potatoes and spicy mustard greens.  Super satisfying and fancy enough for a dinner party, yet surprisingly quick and easy and light.

Ingredients for the mushrooms

  • 2 large portobello mushrooms, stems and gills removed
  • balsamic vinegar
  • olive oil
  • handful of fresh marjoram or other herb
  • 4 cloves of garlic, chopped

Mix the oil, vinegar, herbs and garlic in a large baking dish.  Toss the portobello mushrooms in the mixture, basting with the juices, cover and put in the refrigerator to marinate for about 2 hours.  Preheat the oven to 425.  Drain the mushrooms and cook on a lined baking sheet for about 20-30 minutes.

Ingredients for the potato/turnip mash

  • 4 turnips, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 sprig of thyme
  • 1 oz goat cheese
  • 1 T butter
  • 1 T cream

Put the turnips, potato and thyme in a pot and cover with water.  Bring to a boil then simmer for 20-30 minutes or until the vegetables are tender.  Drain, remove the thyme and return veggies to pot.  Add in the goat cheese, butter and cream and mash with potato masher until smooth.  Taste for S&P.

Ingredients for the spicy mustard greens

  • 2 bunches of mustard greens, cleaned and chopped
  • 1 onion, chopped
  • 1 t cumin seeds
  • 3 cloves garlic, chopped
  • 1/2 t red pepper flakes
  • 1/2 T balsamic vinegar

Saute the onion in some oil until soft.  Add the cumin, garlic and red pepper flakes and saute for another 2-3 minutes until fragrant.  Add the mustard greens in bunches, allowing the greens to wilt before adding the next handful.  Cover with a lid and let cook for 20-30 minutes.  Add vinegar at the end.  Taste for S&P.

To assemble

If you’ve timed everything just right – all the elements should be ready at just about the same time.  To assemble, place the mushroom on a plate, top with the mashed turnips and then the mustard greens.  Enjoy!

Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Fried Tofu with Greens, Shitakes and Honey Citrus Sauce

12 Feb

Stir fries are always an easy way to use up a lot of greens, but they can get boring pretty quickly, so it’s nice to vary the seasoning and prep techniques to make the dish seem new.

Ingredients

  • 1 package tofu, cut into logs
  • some flour for dredging
  • vegetable oil
  • 1 package shitake mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1 bunch tat soi
  • 1 bunch turnip greens

Dry tofu off on some paper towels.  Meanwhile, put a little flour in a dish and heat up a good amount of oil in a large frying pan.  Lightly coat the tofu in the flour, shake off any excess and carefully place in hot oil.  Cook on all sides until tofu is golden and crispy.  Drain on paper towels and sprinkle with S&P.  Pour the oil out of the pan into a safe receptacle (never down the sink!  put in a heat-proof container until cool, then pour in the trash, or use to power your veggie-oil fueled car).  Throw the mushrooms and onions into the pan.  Once softened, add the greens and cook until wilted.  Toss with the sauce and mound veggies on plate, top with fried tofu logs.   Garnish with some sweet chili sauce, if desired.

For the sauce

  • juice of 1 lemon
  • juice of 2 cutie tangerines
  • 3 garlic cloves, minced
  • 1 t honey
  • 1/2 t salt
  • pepper
  • 1/8 cup broth
  • 1 t cornstarch

Mix all ingredients together.

Recipe: Mustard Green Gratin with Roasted Potatoes

27 Jan

I’ve never cooked mustard greens before and wanted to do something fun with them.  Most recipes I found featured ham hocks, which ain’t my thang chicken wang.  I found this recipe from trusty Alton Brown and tweeked it a bit.  I don’t know if it really showcased the delicate greens in the way I was hoping, but it sure was tasty!

Ingredients:

  • 1 bunch curly mustard greens, cleaned and tough stems removed, then roughly chopped
  • 1/2 tablespoon butter
  • 2 eggs
  • 5 or so ounces of ricotta (left over from the baked pasta)
  • 1/4 cup of parmesan, grated
  • 1 clove garlic, minced
  • 6 ounces mushrooms (or the other half of the tub left over from the pasta), sliced

Preheat oven to 375 degrees.

Melt the butter and saute the mushrooms and garlic with a pinch of salt until the mushrooms give up their liquor.  Add the mustard greens and continue to saute until wilted and any water has evaporated.

Meanwhile, mix the ricotta, eggs, and parmesan together.  Season with a little salt & pepper.  Stir in the mushroom/greens mixture and pour the whole thing into a small gratin dish (note:  this does not make a huge amount).  If you’re feeling a little white trash, sprinkle crushed ritz on top of the casserole.  For something classier, try some more parmesan.  I did parmesan and breadcrumbs, but I would skip the breadcrumbs next time.

While you’re prepping the gratin, have your husband slice a bunch of new potatoes, coat with olive oil and salt & pepper and place on a rimmed baking sheet.

Place the gratin and potatoes in the oven and let cook for about 30 minutes, stirring the potatoes around once or twice to promote even browning.

Let the gratin cool for about 5 minutes before slicing and serving.  Yum!

Recipe: Lots of Tatsoi with Tofu

27 Jan

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.

Ingredients

  • Lots of tatsoy, bok choy or other green
  • Package of firm tofu
  • 1 t cornstarch
  • 2 T soy sauce (or bragg’s)
  • 2 t sriracha
  • 2 cloves garlic, minced
  • 2 t ginger, minced
  • 1 t sesame oil
  • mushrooms, if you have them
  • 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well