Sunday, September 9, 2012

Let's eat some more MUSHROOMS!!!


Let’s continue celebrating MUSHROOMS in this second installment of mushroom based and mushroom included dishes.

Portobello-Stuffed Poblanos

Serves 4

Portobello mushrooms replace ground pork or beef in this Mexican-inspired dish.

Ingredients

4 large poblano chilies
1 Tbs. olive oil
1 large onion, diced (2 cups)
1 clove garlic, minced (1 tsp.)
2 large Portobello mushrooms, coarsely grated (4 cups)
1 16-oz. can white hominy, rinsed and drained
1 14.5-oz. can diced tomatoes
⅓ Cup low-sodium vegetable broth
2 Tbs. brown rice syrup
1 Tbs. chipotle chilies in adobo sauce, diced, 1 Tbs. sauce reserved
¾ tsp. ground cumin
¼ tsp. ground coriander
½ cup chopped cilantro
¼ cup lime juice
¼ cup shredded vegan Cheddar cheese

Directions

1. Broil poblano chilies on baking sheet 15 minutes, or until blackened, turning occasionally. Cool, and then rub off skins. Cut slit in side of each pepper; remove seeds.

2. Heat oil in Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 2 minutes. Add hominy, tomatoes, broth, brown rice syrup, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.

3. Preheat oven to 400°F. Coat large baking dish with cooking spray.

4. Spoon 1 cup mushroom mixture into each poblano, and place in prepared baking dish. Sprinkle each chili with 1 Tbs. nutritional yeast. Cover with foil, and bake 15 minutes, or until nutritional yeast flakes are melted and chilies are hot.

Truffled Mashed Potatoes

Serves 6

In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)

Ingredients

2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley

Directions

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

Spaghetti with Spinach and Mushrooms

Serves 6

Toasting the spaghetti in the oven to bring out a nutty taste, then cooking it in a light vegetable broth gives this dish so much flavor, you won’t even miss the cheese you usually add to pasta.

Ingredients

8 oz. spaghetti, broken into thirds
1 15-oz. can low-sodium vegetable broth
2 Tbs. tomato paste
1 Tbs. harissa, or 1 tsp. red pepper flakes
⅛ Tsp. saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp.)
1 lb. spinach, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained

Directions

Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 2 1/2  cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.

Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.

Portobello Mushroom Fries

Serves 4

Ingredients

Peanut oil, for frying
5 large Portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup nutritional yeast, for that cheesy taste
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs equivalent Ener-G egg replacer, lightly beaten

Directions

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, nutritional yeast, parsley, red pepper flakes and salt and pepper.

Coat the mushrooms in flour, then in the egg equivalent wash and finally in the panko.
Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

Enjoy!

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