In this week's bag:
Leek and Mushroom Risotto
(mushroomrecipes.us)
Ingredients:
2 cups vegetable or chicken stock
8 oz of unsalted butter
2 large onions, finely chopped
1 clove garlic, crushed
1 large leek, finely chopped
1 lb of button mushrooms
1 packet of arborio rice
4 oz of grated parmesan cheese
Preparation:
Heat the stock. Melt butter in a separate large pan and fry the onions and garlic.
Add half of the mushrooms and the rice and stir until coated.
Add the stock slowly, stirring occasionally, until it is absorbed by the rice and becomes creamy.
Sauté the rest of the mushrooms and serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan cheese.
Mushroom Quiche
(mushroomrecipes.us)
Ingredients:
One prepared pie crust
4 medium eggs
½ lb of sliced mushrooms
¼ lb of shredded Swiss cheese
2 cups of heavy cream
¼ cup of butter
2 tbsp of leek (green part,) minced
1 tbsp of butter, softened
½ tsp and ¼ tsp of salt
Pinch of pepper
Preparation:
Preheat your oven to 425°F. Spread the pie crust evenly with the butter, then chill.
With a wire whisk, beat the eggs, heavy cream, and ½ teaspoon of salt. Stir in the shredded Swiss cheese.
Melt the butter in a skillet over medium-high heat.
Add the sliced mushrooms, ¼ teaspoon of salt, minced leek and pepper. Cook for 5 minutes or until the vegetables are tender, stirring frequently.
Stir the mushroom mixture into the cream mixture.
Pour into the pie crust and bake for 15 minutes at 425°F.
Reduce heat to 325°F, and bake for another 35 minutes.
Allow to stand for 10-15 minutes before serving.
Oat Mushroom Patties
(mushroomrecipes.us)
Ingredients:
¾ lb of mushrooms, diced
2 garlic cloves, minced
6 cups of rolled oats
4 cups of water
½ cup of onion, diced small
½ cup of carrots, diced small
¼ cup of soy sauce
¼ cup of yeast
1 tsp of oregano
1 tsp of thyme
½ tsp of marjoram
Preparation:
Bring 4 cups of water to a boil in a large saucepan. Add mushrooms, carrots and onions and cook until soft. Add the soy sauce, yeast, garlic, oregano, thyme and marjoram.
Add the rolled oats, one cup at a time, letting oats sink in, then stirring.
Cook for about 5-6 minutes, until the mixture is thick at the bottom of the pan.
Cover and set aside for about 20 minutes.
Allow cooling and shaping into patties.
Place on an oiled cookie sheet and Bake at 350°F (175°C) for 45 minutes, turning half way through.
Lettuce with Mushrooms
(vegetarianrecipes.us)
Ingredients:
3 cups of sliced mushrooms
1 small leek (1/4 or 1/5 of a very big one,) thinly sliced
1 small clove garlic, finely chopped
2 tbsp of olive oil
1 tbsp of white wine vinegar
½ tsp of salt
½ tsp of dry mustard
Pinch of pepper
1 firm head of lettuce, about 1 lb, coarsely shredded
Preparation:
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the olive oil, until the mushrooms are tender.
Stir in the white wine vinegar, salt, mustard and pepper. Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss and serve immediately.
Mushrooms, Dandelion Greens Pasta in a Cheese Sauce
(stitchandboots.wordpress.com)
Ingredients:
1 lb mushrooms, finely chopped
2 cups of dandelion greens, finely chopped
1 tbsp of olive oil
3 tbsp flour
3 tbsp butter
2 tsp salt
pepper to taste
1/8 tsp cayenne pepper
3 cups milk, warmed
2 cups cheese (sharp cheeses give this dish a nice taste,) grated
1 lb of pasta
Preparation:
In a sauté pan, on med/high heat, warm the olive oil. Add the mushrooms. Sauté until the juices are released and evaporated. Add the chopped dandelion greens. Cook just until the greens are wilted. Remove from heat and set aside.
Put a pot of salted water on to boil in a large pot for the pasta. Keep your eye on it while making the cheese sauce.
Mix the flour, salt, and peppers. Warm the milk; do not boil!
When the salted water boils, add the pasta and cook for the recommended time, then drain.
In a medium saucepan, on medium heat, melt the butter. As soon as the butter begins to bubble whisk the flour mix into it. It should have a paste-like consistency. For two minutes continue to whisk the flour paste in the pan not allowing it to brown.
Now slowly add the warmed milk while continuing to whisk briskly to prevent lumping (be sure to whisk into the corners of the pan too). Once the milk has been thoroughly combined with the paste, it will begin to thicken. It is crucial not to let the sauce boil. Whisk frequently until it has thickened to the consistency you like your cheese sauce to be.
Remove from the heat. Gently stir the cheese into the sauce until it is all melted.
Using the pot you boiled your pasta in, combine your drained pasta, the cheese sauce, and the sautéed mushrooms and greens. Taste for salt and pepper. Serve hot.
Dandelion Salad
(allrecipes.com)
Ingredients:
½ pound torn dandelion greens
½ red onion, chopped
2 tomatoes, chopped
½ tsp dried basil
salt and pepper to taste
favorite dressing
Preparation:
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper and add your favorite dressing.
Mushroom and Leek Soup—Serves 6
Ingredients:
4 tbsp butter or olive oil
½ of a big leek, thinly sliced
2 cloves garlic, finely minced
3 cups button mushrooms, thinly sliced
4 tbsp flour
4 cups vegetable or chicken stock
1 celery stalk, cut to 3 pieces
¼ cup cream
3 tbsp sherry (optional)
salt and pepper to taste
¼ tsp thyme (optional)
½ tsp parsley (optional)
Preparation:
Saute leek and garlic in butter until soft. Season with salt and pepper. Add mushrooms and cook until they begin to soften, about 10 minutes. Add flour and stir to coat vegetables evenly.
Add the celery, herbs and the stock—make sure stock covers the mushrooms, add some water if it doesn’t—and bring to a boil. Then lower to a simmer and cook until mushrooms are completely soft, about half an hour.
Add cream and sherry and blend.
Bok Choy Stir-fry—serves 4
(chinesefood.about.com)
Ingredients:
4 bunches baby bok choy (1 bunch per person)
2 slices ginger
2 tbsp soy sauce
1 tsp sugar, or to taste
¼ tsp salt, or to taste
¼ cup water
A few drops sesame oil
1 ½ tbsp vegetable oil for stir-frying
Preparation:
Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.
Stir-Fried Bok Choy, Lettuce and Mushrooms—serves 8
Ingredients:
1 cups mushrooms, sliced
1 ½ tbsp soy sauce
1 tbsp rice wine or dry sherry
¼ tsp sugar
2 ½ tbsp oil, divided
1 tsp ginger, minced and peeled
¾ cup chicken or vegetable broth
1 tbsp oyster sauce
¼ tsp cornstarch
1-2 garlic cloves, thinly sliced
4 heads baby bok choy, halved lengthwise
4 cups lettuce, cut crosswise into 1-inch pieces
Preparation:
Combine soy sauce, wine, and sugar in a small bowl.
Heat a small saucepan over medium-high heat. Add 1 ½ tsp oil and the ginger to the pan; sauté for 30 seconds. Add the mushrooms; sauté for another minute. Add broth and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Combine oyster sauce and cornstarch in a small bowl; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Remove from heat and keep warm.
Heat a wok or large skillet over high heat. Add remaining 1 tbsp oil to pan. Add garlic and stir-fry for 10-15 seconds. Add bok choy and stir-fry for 2-3 minutes or until bok choy begins to soften. Add lettuce and stir-fry for 2 minutes or until lettuce wilts. Mix everything together and cook for a few minutes or until bok choy is tender.
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