Tag Archives: mushrooms

sauteed mushroom salad

11 Apr

This salad is part rich and meaty, part light and fresh.  The mushrooms can be prepared a day ahead and warmed slightly in a pan before serving.

If you can find sunflower sprouts they’re perfect for this since they can stand up to the warm mushroom topping without wilting.  Pea sprouts or baby arugula would work just fine as well.

Goes well with french onion soup grilled cheese.

Makes 4 servings

$2.25 per 2 servings

sauteed mushroom salad

ingredients

  • 3 c (approx.) mixed mushrooms such as cremini, shiitake & portobello, stems removed, caps sliced
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1 tsp dried thyme
  • 2 c sunflower sprouts

preparation

Heat olive oil in a skillet over medium heat.  Once heated add shallot and garlic.  Cook until onion just begins to soften.  Add sliced mushrooms, sautee until soft and juices are released.

Add soy sauce, vinegar, mustard & thyme.  Cook until most but not all of the liquid has evaporated.

Serve warm over sunflower sprouts.

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green soup

28 Mar

I’ve lived almost exclusively off green soup during periods of not having so much money and/or not having so much time, but it’s not just for times of desperation!  It is really tasty, and good for you too!

The version that I’ve made here includes udon noodles, which you could easily leave out or substitute with rice noodles.  Some other vegetables to consider adding include bok choy, snow peas and edamame.

Makes 2 servings.

$2.75 for 2 servings

green soup

ingredients

  • 4 c vegetable broth or miso broth
  • 1 small piece ginger
  • 1/2 head broccoli, cut into small florets
  • 1/2c tofu, cubed (about 1/3 of a block)
  • 4-5 shiitake mushrooms, sliced into thin strips
  • 3 green onions, white and pale green parts only, thinly sliced
  • 4 large basil leaves, cut in chiffonade (very thin strips) – do not include if using miso broth
  • 1 package udon noodles

preparation

Peel a small piece of ginger and slice 3 or 4 thin slices off.  Put broth in a pot with sliced ginger and bring to a boil.

While the broth is heating up, cut shiitakes, tofu, green onion and basil (if using vegetable broth).  Divide each of these ingredients evenly between two bowls.

Once the broth has come to a boil, add udon noodles and broccoli florets.  Continue to boil for another 1.5 to 2 minutes or until broccoli is barely tender.

Divide the noodles between the two bowls.  Pour enough broth (with broccoli) into the bowls to cover the vegetables and remove any pieces of ginger that fall in.

portobello cap salad

19 Mar

Credit for this goes to my dad who used to make this as an appetizer in the summer all the time.  I love it.  The portobello cap is rich and meaty, the chevre and tapenade are tangy and savoury, the greens are bitter and refreshing.

Don’t throw out the portobello stems, by the way.  Save them for the next morning, chop them up and sautee them; they’re one of the best things you can put in an omelette.

$9.50 for two servings.

Serves 4 as appetizer or lunch.

portobello cap salad

ingredients

  • 4 portobello mushrooms, stems removed
  • 3/4 c olive oil, divided
  • 1 tbsp balsamic vinegar
  • 4 tbsp kalamata olive tapenade
  • 100 g soft goat cheese
  • 6 c mesclun salad mix
  • 4 thick slices crusty french or italian bread
  • pinch coarse sea salt

preparation

Heat grill to medium-high heat.

Place 1/2 c olive oil in a bowl and use to brush both sides of each portobello cap and both sides of bread slices.

Place portobello caps on grill, bottoms down.  Cover and cook until browned and beginning to shrink slightly (3-4 minutes).  Turn and repeat on the other side.

At the same time place oiled bread on grill and sprinkle one side with sea salt.  Cook each side until toasted golden brown (2-3 minutes).  If cooked before the portobellos are done, move to the edge of the grill to keep warm without burning.

Whisk remaining 1/4 c of olive oil with balsamic vinegar.  Put a large handful of mesclun mix on each plate and dress with balsmaic vinaigrette.  Place cooked portobello on top of salad, spread 1 tbsp kalamata olive tapenade on each mushroom and top with a slice of goat cheese.

Serve immediately.