Happy Friday Recipe 1/31/2014
Sauteed Mushrooms with Red Wine"Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health."
Paul Stamets
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I will tell you that my whole life I have despised the mushroom! I use to tell my sister Lisa "I bet mushrooms taste really good, if I liked them." I think I was working on something there, but it was a good laugh for her each time I said it.
Mark made mushrooms for me one day, I reluctantly tasted them and fell madly in love. Years later I discovered the health benefits of mushrooms and now I'm always on the search for them and ways I can incorporate them into my life. After having cancer twice, my first thoughts about food are 1. How will this benefit my body and 2. Does it taste good!
Like most of us growing up eating our veggies that our parents or grand-parents prepared was not a pleasant experience. I remember over cooked green beans, boiled brussel sprouts, and boiled canned peas and carrots. Disgusting! Don't even get me started on beets out of the can! Veggies can be eaten in their raw state so cooking them is just another way of enjoying them and bringing out their subtle flavors. Roasting brings out the sweetness. Steaming leaves the crunch, and sauteing gives a flavorful caramelization that is beyond yummy. In my private cooking sessions we'll try vegetables 4 different ways; raw, sauteed, steamed and roasted. This way the client can see the amazing differences in each cooking method, giving them more ways to pair veggies with other dishes and just to enjoy eating them!
Now on with today's yummy recipe!
We found this recipe in the October 2013 issue of Food & Wine magazine and thought it would be a great recipe to try one day. I finally got around to it last week and OMG was I amazed! This is one hefty recipe and the flavor and textures are incredible! This does take a little bit of time to make but you won't be disappointed.
In addition to eating this alone in a bowl or side dish, you can enjoy this recipe are on mashed potatoes, on a bed of wild rice, with pasta and grated cheese, on a bed of sauteed winter greens or as a topping on your salad.
With the Superbowl right around the corner this would be a perfect addition to the Superbowl spread. Add it as a side dish or have it as a topping to a steak & cheese sub, pulled pork bbq sandwich, a meatball sub or have it as a vegetarian sub with cheese and lettuce!
Would love to know how you liked it! Click here to leave a comment!
Ingredients
1lb. Portobello mushrooms
6 Tbls Extra virgin olive oil
Sea salt and fresh ground pepper
2 Leeks, white and light green parts only. Halved and thinly sliced crosswise.
3 Garlic cloves, minced
1lb White button mushrooms, cut in half or thirds
1lb Cremini mushrooms, cut in half or thirds
2 tsp Thyme
1/2 cup Dry red wine
1 1/4 cup Vegetable broth
1/2 tsp Finely grated lemon zest
1 Tbls Lemon juice
1 Tbls dry Marsala
1 Tbls Unsalted butter
1 cup Baby Arugula, tightly packed
Instructions
Preheat oven to 350°
On a baking sheet, brush the portobellos with olive oil and season with salt and pepper.
Bake for about 25 minutes until tender; let cool slightly, then slice 1/2 inch thick and set aside. (see note)
Meanwhile, in a large deep skillet, heat 1 tablespoon olive oil. Add the leeks, garlic and a big pinch of salt and pepper.
Cook over medium high heat until the leeks are just starting to brown, then transfer to a bowl.
Heat 2 tablespoons of oil in the skillet. Add half of the button and cremini mushrooms and one teaspoon of thyme, season with salt and pepper.
Cook over medium high heat stirring occasionally, until tender and browned. Transfer to the bowl with the leeks.
Repeat with the remaining oil, mushrooms and thyme.
Return all of the cooked mushrooms to the skillet.
Add the red wine and cook until evaporated.
Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring until the mushrooms are coated in a light sauce, approx. 4 minutes.
Stir in the Marsala and cook for 1 minute.
Take off the heat, stir in the butter and the arugula and season with salt and pepper.
NOTES:
I altered this recipe just slightly and this recipe does not reflect this.
* I used 3 tsp of thyme, 1 tbls of lemon zest and used as much oil as it took to coat the portobellos, they soak it up and to saute the others.
* Depending on the size of your pan you may have to saute' the mushrooms in three batches like I did.
* After cutting the leeks you will need to wash them to remove the sand. Put them in a colander and place that in a bowl of water and swish, the sand will fall to the bottom. Towel dry before putting in the hot pan of oil!
* The recipe suggests that you just slice the portobellos in 1/2" thick slices. I also recommend cutting the slices into 1" lengths. Portobellos are big mushrooms while the others are small so the size ratio is off, in my opinion.
* If you don't have baby arugula you can substitute with dandelion greens or watercress.
* Be sure to use low sodium veggie broth or make your own.
I will tell you that my whole life I have despised the mushroom! I use to tell my sister Lisa "I bet mushrooms taste really good, if I liked them." I think I was working on something there, but it was a good laugh for her each time I said it.
Mark made mushrooms for me one day, I reluctantly tasted them and fell madly in love. Years later I discovered the health benefits of mushrooms and now I'm always on the search for them and ways I can incorporate them into my life. After having cancer twice, my first thoughts about food are 1. How will this benefit my body and 2. Does it taste good!
Like most of us growing up eating our veggies that our parents or grand-parents prepared was not a pleasant experience. I remember over cooked green beans, boiled brussel sprouts, and boiled canned peas and carrots. Disgusting! Don't even get me started on beets out of the can! Veggies can be eaten in their raw state so cooking them is just another way of enjoying them and bringing out their subtle flavors. Roasting brings out the sweetness. Steaming leaves the crunch, and sauteing gives a flavorful caramelization that is beyond yummy. In my private cooking sessions we'll try vegetables 4 different ways; raw, sauteed, steamed and roasted. This way the client can see the amazing differences in each cooking method, giving them more ways to pair veggies with other dishes and just to enjoy eating them!
Now on with today's yummy recipe!
We found this recipe in the October 2013 issue of Food & Wine magazine and thought it would be a great recipe to try one day. I finally got around to it last week and OMG was I amazed! This is one hefty recipe and the flavor and textures are incredible! This does take a little bit of time to make but you won't be disappointed.
In addition to eating this alone in a bowl or side dish, you can enjoy this recipe are on mashed potatoes, on a bed of wild rice, with pasta and grated cheese, on a bed of sauteed winter greens or as a topping on your salad.
With the Superbowl right around the corner this would be a perfect addition to the Superbowl spread. Add it as a side dish or have it as a topping to a steak & cheese sub, pulled pork bbq sandwich, a meatball sub or have it as a vegetarian sub with cheese and lettuce!
Would love to know how you liked it! Click here to leave a comment!
Ingredients
1lb. Portobello mushrooms
6 Tbls Extra virgin olive oil
Sea salt and fresh ground pepper
2 Leeks, white and light green parts only. Halved and thinly sliced crosswise.
3 Garlic cloves, minced
1lb White button mushrooms, cut in half or thirds
1lb Cremini mushrooms, cut in half or thirds
2 tsp Thyme
1/2 cup Dry red wine
1 1/4 cup Vegetable broth
1/2 tsp Finely grated lemon zest
1 Tbls Lemon juice
1 Tbls dry Marsala
1 Tbls Unsalted butter
1 cup Baby Arugula, tightly packed
Instructions
Preheat oven to 350°
On a baking sheet, brush the portobellos with olive oil and season with salt and pepper.
Bake for about 25 minutes until tender; let cool slightly, then slice 1/2 inch thick and set aside. (see note)
Meanwhile, in a large deep skillet, heat 1 tablespoon olive oil. Add the leeks, garlic and a big pinch of salt and pepper.
Cook over medium high heat until the leeks are just starting to brown, then transfer to a bowl.
Heat 2 tablespoons of oil in the skillet. Add half of the button and cremini mushrooms and one teaspoon of thyme, season with salt and pepper.
Cook over medium high heat stirring occasionally, until tender and browned. Transfer to the bowl with the leeks.
Repeat with the remaining oil, mushrooms and thyme.
Return all of the cooked mushrooms to the skillet.
Add the red wine and cook until evaporated.
Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring until the mushrooms are coated in a light sauce, approx. 4 minutes.
Stir in the Marsala and cook for 1 minute.
Take off the heat, stir in the butter and the arugula and season with salt and pepper.
NOTES:
I altered this recipe just slightly and this recipe does not reflect this.
* I used 3 tsp of thyme, 1 tbls of lemon zest and used as much oil as it took to coat the portobellos, they soak it up and to saute the others.
* Depending on the size of your pan you may have to saute' the mushrooms in three batches like I did.
* After cutting the leeks you will need to wash them to remove the sand. Put them in a colander and place that in a bowl of water and swish, the sand will fall to the bottom. Towel dry before putting in the hot pan of oil!
* The recipe suggests that you just slice the portobellos in 1/2" thick slices. I also recommend cutting the slices into 1" lengths. Portobellos are big mushrooms while the others are small so the size ratio is off, in my opinion.
* If you don't have baby arugula you can substitute with dandelion greens or watercress.
* Be sure to use low sodium veggie broth or make your own.
