Tag: Mushrooms

cabbage & mushroom toasts with dill

cabbage mushrooms dill toast toppings

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This recipe is based on a galette recipe in Deborah Madison’s Vegetarian Cooking for Everyone. Yes, I’ve made this recipe as a galette, and it’s very lovely and festive as a tart. But I’m not always in the mood to mix up a batch of tart dough, and even when I do, the crust never tastes as good as toast made from our Rise & Shine Bakery whole grain sourdough bread. So usually I just make this topping and pile it high on slices of toast!

For a feast, serve these toasts alongside the roasted winter squash cubes or the beet salad with horseradish dressing! You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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thick slices of hearty whole-wheat bread
1 clove garlic, peeled
olive oil or butter and/or prepared horseradish, for topping the toast

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture shouldn’t be too soupy.
3. Stir in the parsley and season with salt and pepper.
4. Toast the bread and scrub one side with the raw garlic clove. Drizzle each slice with olive oil or spread with butter and then add horseradish if you like. Pile the cabbage-mushroom mixture on top and enjoy!

spinach salad with garlic-roasted oyster mushrooms

salads mustard spinach mushrooms dressing olive oil garlic oil roasted garlic

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I made this salad with two different dressings—first with a balsamic dressing, and then the next day, with my garlicky mustard dressing. I preferred the mustard dressing because it is a little milder, and didn’t overpower the delicate flavor of the roasted mushrooms. If you want, you could add some toasted pine nuts, as well, but I loved it just with a big pile of mushrooms.  You can toss the mushrooms in the roasted garlic oil, or just use the simpler version with raw garlic (both recipes are included, below). If you already have the garlic oil and mustard dressing in the ‘fridge (I almost always do.), this recipe is very quick to make. I make it a habit never to run out of that mustard dressing. You can even freeze pint jars of the dressing if you want to make a double batch. (I always do.)

salad

large bowl of spinach leaves
garlicky mustard red wine vinaigrette (recipe follows)
roasted mushrooms (recipe follows)
toasted pine nuts (optional--toast them in a small skillet over medium heat until golden brown)

1. Toss the spinach with vinaigrette to your taste.
2. Scoop the dressed spinach into individual bowls. Top each bowl with roasted mushrooms and a sprinkle of pine nuts, if desired.

garlicky mustard red wine vinaigrette

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1 tablespoon honey
----
½ cup extra-virgin olive oil

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt and/or honey.

roasted mushrooms

1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt

1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)

olive oil infused with roasted garlic

several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)

1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.

garlic oil

3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil

1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.

pita stuffed with roasted mushrooms and sautéed rainbow chard

tomatoes chard mushrooms pita sandwich roasted vegetables russian dressing

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I had leftover mushrooms and leftover sautéed chard, so I invented this sandwich. It’s fantastic!

the sandwich

pita breads, cut in half (I prefer whole wheat)
roasted mushrooms (see recipe, below)
sautéed chard (see recipe, below)
tomato slices
homemade Russian dressing (see recipe, below)

1. Warm the mushrooms and chard if they aren’t already. (I just put the leftovers in the microwave to warm them.)
2. Spoon the dressing into the pita, covering all surfaces well.
3. Pile in sauteed chard, then roasted mushrooms, then tomato slices. Try not to overload it too much, but the happy thing about a pita is that it is pretty good at keeping everything inside.
4. Have a big napkin handy, and devour!

roasted mushrooms

1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt

1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)

olive oil infused with roasted garlic

several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)

1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.

garlic oil

3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil

1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.

rainbow chard sauteed with chard stems & onions
You can use rainbow chard, or red chard, or (my favorite) Swiss chard for this recipe.

1 tablespoon olive oil
1 onion, diced
sea salt or kosher salt
2 cloves garlic, minced
2 bunches rainbow chard, stems diced into ½-inch pieces and leaves washed and sliced into 1-inch slices

1. Heat the olive oil and sauté the onions and the chard stems over medium heat with a teaspoon of salt until tender, adding a couple tablespoons of water every now and then when the pan dries out and the vegetables start sticking. You can cover the pan with a lid for this part if you like. This will probably take about 10 minutes.
2. Add the garlic and sauté for another couple of minutes. Then add the chard leaves and sauté for another 5-10 minutes, until the chard leaves are lovely and tender.  Taste for salt, and add more to taste.

homemade Russian dressing
This dressing recipe was inspired by a similar one in the new Moosewood cookbook, Moosewood New Classics.

½ cup tomato, diced
1/3 cup prepared mayonnaise, or Vegenaise (egg-free mayonnaise)
3 scallions, chopped
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste

Combine all the dressing ingredients in a blender and puree until smooth and creamy.

garlic-roasted oyster mushrooms

garlic mushrooms roasted vegetables garlic oil roasted garlic

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Now that we’ve got a mushroom farmer bringing his oyster mushrooms to the market on Saturday, it’s time to explore our options! So far this is my favorite way to eat them. Check out the recipes for the spinach salad with these mushrooms, or the pita stuffed with mushrooms and chard. But these would be just fantastic on top of toast… with maybe a little garlic-sauteed spinach layered underneath? Yum.

1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt

1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)

olive oil infused with roasted garlic

several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)

1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.

garlic oil

3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil

1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.

bubble & squeak, deconstructed (savory sauteed cabbage with roasted potatoes)

cabbage onions mushrooms potato dill roasted vegetables

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“Bubble & squeak” is a British dish made of mashed potatoes and leftover cabbage, fried in a skillet until browned.  Here’s my version, using different cooking methods for each of the two components, to bring out the best qualities of each vegetable. My version, though, is easier than the interminable and oily pan-frying of the original! I made it with local onions, local cabbage, and local new potatoes! 

The cabbage part of the recipe is based on a galette filling recipe in Deborah Madison’s Vegetarian Cooking for Everyone. You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced (but I’m sure this recipe would still be great even if you don’t have them!)
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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garlic-roasted potatoes (recipe below)

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate some excess moisture, but it’s OK if it’s a little soupy.
3. Stir in the parsley and season with salt and pepper.
4. Serve alongside garlic-roasted potatoes!

garlic-roasted potatoes

2 pounds waxy potatoes (such as Butterball, Yukon Gold, or Purple Viking)
garlic oil (recipe follows, in Step 1.)
sea salt or kosher salt and freshly ground pepper

1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into small bite-sized pieces. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with 1 teaspoon of salt and toss well.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes. Scrape and toss the potatoes after 25 minutes or so to get more than one side browned.