Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Sunday, June 7, 2009
Mark Bittman's Pasta with Slow-Cooked Portobello Mushrooms
I made this portobello and tomato sauce with fusilli yesterday. It's super easy (you can mostly leave the mushrooms alone for 45 minutes, just move them around the pan occasionally), and smells great while cooking. The mushrooms felt very substantial, so I didn't miss meat in my dinner, but if I have some ground beef lying around the next time I decide to make this, I might try adding it.
Sunday, April 19, 2009
Mark Bittman's Curried Cauliflower Flatbread
All this talk about cauliflower made me crave it. Then I saw this recipe in the nytimes: http://www.nytimes.com/2009/04/22/dining/221mrex.html for Curried Cauliflower Flatbread by Mark Bittman. I love Bittman's recipes because they are simple and always include veggies and flavors that I don't eat very often. Like this one: curried cauliflower? in bread? with coconut milk? It sounded kind of weird, but it was delicious!
The only thing I did wrong was use my stainless steel skillet (my non-stick skillet is not oven safe); I greased it up good, but the bread did not part from the pan easily. In retrospect I should have used one of my non-stick round cake pans.
Bittman called it an appetizer, but we had it for dinner. I served it with a salad of fresh spinach (chopped), shitake mushrooms (sliced) and tomatoes (diced) with a light orange juice and dijon dressing. (1/4 cup OJ, a little less olive oil, squirt of dijon mustard, splash of white balsamic, salt and pepper).
It was a perfect dinner: light, novel and full of healthy veggies.
The only thing I did wrong was use my stainless steel skillet (my non-stick skillet is not oven safe); I greased it up good, but the bread did not part from the pan easily. In retrospect I should have used one of my non-stick round cake pans.
Bittman called it an appetizer, but we had it for dinner. I served it with a salad of fresh spinach (chopped), shitake mushrooms (sliced) and tomatoes (diced) with a light orange juice and dijon dressing. (1/4 cup OJ, a little less olive oil, squirt of dijon mustard, splash of white balsamic, salt and pepper).
It was a perfect dinner: light, novel and full of healthy veggies.
Monday, January 26, 2009
Mushroom Red Wine Sauce
This is a quick and easy sauce that goes well with steak or chicken. Directions below make enough for two, though you can easily double the recipe.
Ingredients
1 tablespoon unsalted butter
1/2 pound mushrooms, thinly sliced (I use the generic white 'shrooms they sell at the supermarket)
1/4 tsp salt
1/8 tsp pepper
1/2 cup red wine
~ 1/2 tablespoon chopped fresh rosemary (or about 1/3 that amount of dried rosemary)
To make
1. Melt the butter in a large skillet/saucepan over medium-high heat
2. Add the mushroom slices and cook until they soften and release their juices, about 5 minutes.
3. Add the salt and pepper, and continue to cook until the juices evaporate.
4. Add the wine and rosemary. Bring to a simmer, and cook for 3 minutes.
Spoon over the meat of your choice.
Ingredients
1 tablespoon unsalted butter
1/2 pound mushrooms, thinly sliced (I use the generic white 'shrooms they sell at the supermarket)
1/4 tsp salt
1/8 tsp pepper
1/2 cup red wine
~ 1/2 tablespoon chopped fresh rosemary (or about 1/3 that amount of dried rosemary)
To make
1. Melt the butter in a large skillet/saucepan over medium-high heat
2. Add the mushroom slices and cook until they soften and release their juices, about 5 minutes.
3. Add the salt and pepper, and continue to cook until the juices evaporate.
4. Add the wine and rosemary. Bring to a simmer, and cook for 3 minutes.
Spoon over the meat of your choice.
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