These are delicious. Once you try them you will want to make your mushrooms this way every time. The amounts are approximations as Jason doesn't like to measure.
12 oz. mixed mushrooms, sliced (we often use shiitake, maitake (hen of the woods), and bunashimeji (beech mushrooms)
1 Tbsp olive oil
1 Tbsp butter
Splash sherry vinegar or white wine (approx. 1 Tbsp)
1 tsp soy sauce
Sambal oelek chili paste to taste
1 tsp honey
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large saute pan over medium-high heat
- Add the mushrooms and saute until they release their liquid and start to brown. Be patient! -js
- Once mushrooms have started to brown, add a splash of sherry vinegar or white wine and let that evaporate
- Add soy sauce, sriracha, and honey. Stir over high heat until a glaze forms.
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Sunday, November 25, 2012
Sunday, July 1, 2012
Anniversary Eve Dinner
Jason and I recently celebrated our 4th wedding anniversary! We dined at The Girl & the Goat on the actual day, which was an amazing meal that exceeded all expectations. The night before, a Sunday, we followed our usual Sunday tradition of hunkering down to cook a meal together and enjoy al fresco dining on the porch.
Our anniversary eve menu included:
Filet
Roasted potatoes
Sauteed beet greens
Ragu of asparagus, garlic scape, and shiitake mushrooms
With the meal we enjoyed a bottle of Brunello we carried back with us from Montalcino on our 1 year anniversary trip back to Tuscany!
Lemony Snow Peas and Mixed Mushrooms
Labels:
lemon,
menu,
mushrooms,
side dishes,
summer,
vegetables
Trying to catch up on some recipes that have come into regular rotation recently. This recipe was adapted from the Chatelaine cook book. It works with both snap peas and snow peas and is a great summer side. The menu included:
Moroccan Chicken Thighs
Lentils
Lemony Snow Peas and Mixed Mushrooms
LEMONY SNOW PEAS & MIXED MUSHROOMS
1 lb snow peas or snap peas
1/2 lb mixed mushrooms (we've been using shiitake, crimini, and hen of the woods)
1 Tbsp olive oil
1/2 Tbsp butter
1 lemon
pinch garlic powder
salt
pepper
- Slice mushrooms (discard stems from shiitake)
- Melt butter in oil in a pan over medium-high heat (this can also be done in a cast iron skillet on the grill for the summer)
- Add mushrooms and a dash of salt. Let cook, mainly undisturbed, so the mushrooms will start to brown
- When mushrooms stop releasing liquid and are browned, add the peas and the juice of half a lemon
- Cook, stirring, until peas are tender crisp and lemon juice is reduced
Moroccan Chicken Thighs
Lentils
Lemony Snow Peas and Mixed Mushrooms
LEMONY SNOW PEAS & MIXED MUSHROOMS
1 lb snow peas or snap peas
1/2 lb mixed mushrooms (we've been using shiitake, crimini, and hen of the woods)
1 Tbsp olive oil
1/2 Tbsp butter
1 lemon
pinch garlic powder
salt
pepper
- Slice mushrooms (discard stems from shiitake)
- Melt butter in oil in a pan over medium-high heat (this can also be done in a cast iron skillet on the grill for the summer)
- Add mushrooms and a dash of salt. Let cook, mainly undisturbed, so the mushrooms will start to brown
- When mushrooms stop releasing liquid and are browned, add the peas and the juice of half a lemon
- Cook, stirring, until peas are tender crisp and lemon juice is reduced
Saturday, May 14, 2011
Spring Barley and Millet Risotto with Ramps, Mushrooms and Roasted Asparagus
I'm obviously on a barley kick. It's also ramp and asparagus season and I try to use them in as many ways possible while I can get my hands on them as well as some of the beautiful mushrooms I'm seeing at the Dill Pickle! I saw this recipe from 101 Cookbooks and adapted it to feature some spring vegetables.
1/2 cup millet
1 1/4 cup barley
1 bunch ramps, bulbs and greens separated
1/2 bunch asparagus, ends trimmed and spears cut into 1 inch chunks
1/3 lb (approx.) shiitake mushrooms
1/3 lb (approx.) oyster mushrooms
Broth and water (ideally this would be about 5-6 cups chicken or vegetable stock, however, I only had a few cups so I added water as well)
Olive oil
Salt and pepper
Parmesan
1/2 Tbsp butter
Harissa
-Preheat oven to 400
-Rinse millet and add to a small sauce pan with 1 1/2 cups water and a pinch of salt. Bring to a simmer, cover and cook until the water is evaporated and millet is cooked through. Add additional water as needed. Remove from heat and set aside
-Line a baking sheet with tin foil. Toss the asparagus pieces with olive oil, salt and pepper and roast in oven about 10-15 minutes or until slightly browned. Set aside
-Put water and stock into a small sauce pan and warm on stove.
-Meanwhile start the barley risotto. Slice ramps bulbs thinly. Add about 2 Tbsp olive oil to a large stock pot and sautee ramps with salt and pepper until tender. Add barley and cook for about 2-3 minutes. Add stock/water mixture a ladelful or two at a time while stirring. As liquid is absorbed keep adding liquid by the ladleful. This process will take awhile.
-Wipe and slice all of the mushrooms. In a large saute pan heat a Tbsp or 2 of olive oil and saute the mushrooms until just starting to brown. Set aside.
-Slice the ramp greens into small pieces. As the barley is getting close to being done, stir the greens in a handful at a time
-Add grated parmesan (how much is your preference) and 1/2 Tbsp butter to barley and stir
-Add 1/2 or 3/4 of the cooked millet and more liquid if needed.
-Add the set aside asparagus and mushrooms to pot and stir to incorporate. Remove from heat. Season with salt and pepper and add lemon juice.
*For an extra kick I added a teaspoon full of harissa
**You can make this recipe with just the barley or farro, or even try it as an actual risotto with arborio rice!
1/2 cup millet
1 1/4 cup barley
1 bunch ramps, bulbs and greens separated
1/2 bunch asparagus, ends trimmed and spears cut into 1 inch chunks
1/3 lb (approx.) shiitake mushrooms
1/3 lb (approx.) oyster mushrooms
Broth and water (ideally this would be about 5-6 cups chicken or vegetable stock, however, I only had a few cups so I added water as well)
Olive oil
Salt and pepper
Parmesan
1/2 Tbsp butter
Harissa
-Preheat oven to 400
-Rinse millet and add to a small sauce pan with 1 1/2 cups water and a pinch of salt. Bring to a simmer, cover and cook until the water is evaporated and millet is cooked through. Add additional water as needed. Remove from heat and set aside
-Line a baking sheet with tin foil. Toss the asparagus pieces with olive oil, salt and pepper and roast in oven about 10-15 minutes or until slightly browned. Set aside
-Put water and stock into a small sauce pan and warm on stove.
-Meanwhile start the barley risotto. Slice ramps bulbs thinly. Add about 2 Tbsp olive oil to a large stock pot and sautee ramps with salt and pepper until tender. Add barley and cook for about 2-3 minutes. Add stock/water mixture a ladelful or two at a time while stirring. As liquid is absorbed keep adding liquid by the ladleful. This process will take awhile.
-Wipe and slice all of the mushrooms. In a large saute pan heat a Tbsp or 2 of olive oil and saute the mushrooms until just starting to brown. Set aside.
-Slice the ramp greens into small pieces. As the barley is getting close to being done, stir the greens in a handful at a time
-Add grated parmesan (how much is your preference) and 1/2 Tbsp butter to barley and stir
-Add 1/2 or 3/4 of the cooked millet and more liquid if needed.
-Add the set aside asparagus and mushrooms to pot and stir to incorporate. Remove from heat. Season with salt and pepper and add lemon juice.
*For an extra kick I added a teaspoon full of harissa
**You can make this recipe with just the barley or farro, or even try it as an actual risotto with arborio rice!
Barley with Roasted Mushrooms
I have been eyeing this recipe from Food 52 for several weeks and finally got around to trying it. The original calls for farro, but I substituted pearled barley. Delicious. I loved it warm, room temperature and chilled.
BARLEY WITH ROASTED MUSHROOMS
1 cup barley
1/4 lb (approx.) oyster mushrooms
1/4 lb (approx.) shiitake mushrooms
Olive oil
Salt and pepper
Parmesan
1/4 cup chopped parsley
2 Tbsp lemon juice
-Preheat oven to 350
-Rinse barley
-Add barley to a pot and cover with cold water and add a pinch of salt. Bring to a boil and simmer until tender, about 20 minutes, adding more water if needed
-Cut all of the mushrooms into bite sized pieces
-Line a baking sheet with tin foil, toss the mushrooms with salt and pepper and roast until mushrooms are starting to crisp and brown around edges, for about 20 minutes
-Drain barley and set aside barley and mushrooms to cool a little
-Toss together in a bowl, crumble parmesan into pieces and add to bowl with chopped parsley and lemon juice
-Taste and adjust seasonings as necessary
BARLEY WITH ROASTED MUSHROOMS
1 cup barley
1/4 lb (approx.) oyster mushrooms
1/4 lb (approx.) shiitake mushrooms
Olive oil
Salt and pepper
Parmesan
1/4 cup chopped parsley
2 Tbsp lemon juice
-Preheat oven to 350
-Rinse barley
-Add barley to a pot and cover with cold water and add a pinch of salt. Bring to a boil and simmer until tender, about 20 minutes, adding more water if needed
-Cut all of the mushrooms into bite sized pieces
-Line a baking sheet with tin foil, toss the mushrooms with salt and pepper and roast until mushrooms are starting to crisp and brown around edges, for about 20 minutes
-Drain barley and set aside barley and mushrooms to cool a little
-Toss together in a bowl, crumble parmesan into pieces and add to bowl with chopped parsley and lemon juice
-Taste and adjust seasonings as necessary
Friday, January 14, 2011
Ny Strip Steak, Fennel Risotto, Mushroom Ragout and Rapini
Labels:
Main Courses,
menu,
mushrooms,
risotto,
side dishes,
steak
Friday night and what better way to unwind from the week and kick off the weekend than to spend some quality time in the kitchen with Jason!
We were both craving some red meat and the strip steaks at whole foods looked delicious. The most recent issue of Food & Wine featued Stephanie Izard's recipe for Mixed Mushroom Ragout which we had been wanting to try, and I am a sucker for anything with fennel, resulting in our fennel risotto. We had some rapini in the fridge that needed to be used and added the perfect amount of green to the plate!
Jason decided to break out the molecular gastronomy kit to use up some leftover coconut milk I had in the fridge and create a delicious and beautiful dessert with blackberries and a little hand done whipped cream!
Mixed Mushroom Ragout
Labels:
mushrooms,
side dishes,
vegetables,
vegetarian
Stephanie Izard's recipe for mixed mushroom ragout was featured in the most recent issue of Food & Wine. It was addictive. Cheers.
MIXED MUSHROOM RAGOUT
1/4 cup vegetable oil
1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
Salt and freshly ground pepper
1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
1 medium onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped canned tomatoes, drained
1/2 cup unsweetened coconut milk
1 tablespoon Dijon mustard
1 tablespoon harissa
2 teaspoons miso
1 tablespoon golden raisins (optional)
1 tablespoon capers
1/2 cup chicken stock
- In a large skillet, heat 2 Tbsp oil. Add the shiitake mushrooms, season with salt and pepper and cook until tender, about 7 minutes. Transfer to a bowl.
- Heat 1 Tbsp oil in the skillet over medium high heat. Add the mixed mushrooms and cook until all the liquid has evaporated.
- Add the onion and another 1 Tbsp of oil and season with salt and pepper. Cover and cook until softened, about 5 minutes.
- Add the garlic and cook for 2 minutes
- Add the wine and cook for 2 minutes
- Add the tomatoes and simmer for about 4 minutes
- In a bowl, whisk together the coconut milk, mustard, harissa, and miso. Add to the skillet along with the shiitake, capers and stock (raisins if using).
- Simmer over low heat until thickened, about 4-5 minutes.
MIXED MUSHROOM RAGOUT
1/4 cup vegetable oil
1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
Salt and freshly ground pepper
1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
1 medium onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped canned tomatoes, drained
1/2 cup unsweetened coconut milk
1 tablespoon Dijon mustard
1 tablespoon harissa
2 teaspoons miso
1 tablespoon golden raisins (optional)
1 tablespoon capers
1/2 cup chicken stock
- In a large skillet, heat 2 Tbsp oil. Add the shiitake mushrooms, season with salt and pepper and cook until tender, about 7 minutes. Transfer to a bowl.
- Heat 1 Tbsp oil in the skillet over medium high heat. Add the mixed mushrooms and cook until all the liquid has evaporated.
- Add the onion and another 1 Tbsp of oil and season with salt and pepper. Cover and cook until softened, about 5 minutes.
- Add the garlic and cook for 2 minutes
- Add the wine and cook for 2 minutes
- Add the tomatoes and simmer for about 4 minutes
- In a bowl, whisk together the coconut milk, mustard, harissa, and miso. Add to the skillet along with the shiitake, capers and stock (raisins if using).
- Simmer over low heat until thickened, about 4-5 minutes.
Tuesday, May 18, 2010
Asparagus and Mushroom Risotto
What better in spring than an asparagus risotto? Very little. A relatively simple risotto recipe using leftovers in the fridge that made for a delicious and simple dinner. I added the pre-cooked vegetables to the risotto at the very end which preserved the freshness of their flavor.
ASPARAGUS AND MUSHROOM RISOTTO
1/2 large bunch of asparagus, cleaned and sliced on the diagonal
4 oz or so shiitake mushrooms, cleaned and sliced
1/2 cup white wine
chicken stock (feel free to sub. vegetable or mushroom stock)
1 cup arborio rice
1/2 white onion
1 shallot
olive oil
1 Tbsp butter
salt
pepper
fresh grated parmesan
lemon zest
handful chopped parsley
In a small sauce pan, add the broth and heat over Low
Prepare a bowl with ice water. In a larger sauce pan bring heavily salted water to a boil. Add the asparagus and blanch until bright green (just a couple of minutes). Submerge in the ice water to stop the cooking, drain and set aside.
In a sautee pan, heat a little olive oil and sautee mushrooms until their liquid is released and reabsorbed. Remove from heat and set aside.
In a large stock pot heat oil and butter over Medium-High. Add the onion and shallot, season with salt and pepper and cook until onions have softened.
Add the arborio rice and sautee, stirring constantly, until rice becomes translucent.
Add white wine and cook, stirring constantly, until liquid is absorbed.
Add warmed stock one ladle at a time, stirring the whole time. Once liquid is absorbed, add the next ladleful. Continue stirring and occasionally tasting to test the texture of the rice.
When rice is almost done, stir in asparagus and mushrooms, continuing to stir. Grate in some lemon zest and a healthy dose of parmesan. Taste and season with salt and pepper if needed.
Turn off heat and stir in fresh parsley.
ASPARAGUS AND MUSHROOM RISOTTO
1/2 large bunch of asparagus, cleaned and sliced on the diagonal
4 oz or so shiitake mushrooms, cleaned and sliced
1/2 cup white wine
chicken stock (feel free to sub. vegetable or mushroom stock)
1 cup arborio rice
1/2 white onion
1 shallot
olive oil
1 Tbsp butter
salt
pepper
fresh grated parmesan
lemon zest
handful chopped parsley
In a small sauce pan, add the broth and heat over Low
Prepare a bowl with ice water. In a larger sauce pan bring heavily salted water to a boil. Add the asparagus and blanch until bright green (just a couple of minutes). Submerge in the ice water to stop the cooking, drain and set aside.
In a sautee pan, heat a little olive oil and sautee mushrooms until their liquid is released and reabsorbed. Remove from heat and set aside.
In a large stock pot heat oil and butter over Medium-High. Add the onion and shallot, season with salt and pepper and cook until onions have softened.
Add the arborio rice and sautee, stirring constantly, until rice becomes translucent.
Add white wine and cook, stirring constantly, until liquid is absorbed.
Add warmed stock one ladle at a time, stirring the whole time. Once liquid is absorbed, add the next ladleful. Continue stirring and occasionally tasting to test the texture of the rice.
When rice is almost done, stir in asparagus and mushrooms, continuing to stir. Grate in some lemon zest and a healthy dose of parmesan. Taste and season with salt and pepper if needed.
Turn off heat and stir in fresh parsley.
Saturday, April 24, 2010
Israeli Couscous with Ramps, Asparagus and Mushrooms
Labels:
asparagus,
couscous,
mushrooms,
ramps,
side dishes
J is planning a spring wine dinner in a couple of weekends and we had been discussing an israeli couscous salad to serve with the main course. As a result, I had israeli couscous on the brain and luckily it is sold in the bulk section of the co-op (aside: can you tell I love my co-op? Love it.) Sticking to a nice seasonal theme, a strong desire to buy some ramps and some leftover mushrooms from the mushroom pate I made for bookclub we came up with this side dish.
The dish was delicious. I could eat it every day. Unfortunately, I can only get ramps and decent asparagus for a short part of the year, so I'll eat my fill now and look forward to next spring.
ISRAELI COUSCOUS WITH RAMPS, ASPARAGUS AND MUSHROOMS
1 cup israeli couscous
1 bunch asparagus, cut on the diagonal into 1 - 1 1/2 inch slices
4-5 large white mushrooms, stemmed and sliced
1 bunch ramps (about 4-5) bulbs separated from the stems
olive oil
lemon juice
champagne vinegar
salt and pepper to taste
In a sauce pan combine israeli couscous and 1 1/2cups water. Bring to a boil and then simmer until the liqiud is absorbed, slightly more than 10 minutes.
Slice the ramp bulbs and stems like you would a green onion. Coarsely chop the greens and set aside.
In a sautee pan heat 1-2 tbsp olive oil. Add the sliced ramp bulbs and stems and sautee for a couple of minutes, add a little salt and pepper. Add the asparagus and mushrooms and continue to sautee, again adding a little salt and pepper. Once softened, add the ramps greens and cook until they start to wilt. Squeeze about a half of a lemon into the pan and add a splash of champange vinegar and continue cooking until the sharpness and acidity of the lemon and vinegar has mainly cooked off.
Mix the sauteed vegetables with the couscous and serve.
The dish was delicious. I could eat it every day. Unfortunately, I can only get ramps and decent asparagus for a short part of the year, so I'll eat my fill now and look forward to next spring.
ISRAELI COUSCOUS WITH RAMPS, ASPARAGUS AND MUSHROOMS
1 cup israeli couscous
1 bunch asparagus, cut on the diagonal into 1 - 1 1/2 inch slices
4-5 large white mushrooms, stemmed and sliced
1 bunch ramps (about 4-5) bulbs separated from the stems
olive oil
lemon juice
champagne vinegar
salt and pepper to taste
In a sauce pan combine israeli couscous and 1 1/2cups water. Bring to a boil and then simmer until the liqiud is absorbed, slightly more than 10 minutes.
Slice the ramp bulbs and stems like you would a green onion. Coarsely chop the greens and set aside.
In a sautee pan heat 1-2 tbsp olive oil. Add the sliced ramp bulbs and stems and sautee for a couple of minutes, add a little salt and pepper. Add the asparagus and mushrooms and continue to sautee, again adding a little salt and pepper. Once softened, add the ramps greens and cook until they start to wilt. Squeeze about a half of a lemon into the pan and add a splash of champange vinegar and continue cooking until the sharpness and acidity of the lemon and vinegar has mainly cooked off.
Mix the sauteed vegetables with the couscous and serve.
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