Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles

Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu

spring greens, or chicken.

Ingredients:

1 tbsp Tahini
½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced

Directions:

Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into 

a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.

Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.

• Serves2
• CourseMain meal
• Prepare10 mins
• Cook10 mins
• Total time20 mins

Ingredients

• 1 tbsp Cooks Ingredients Tahini
• ½ tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2  nests wholewheat noodles
• ½ tbsp vegetable oil
• 200g pack No.1 Woodland Mushrooms, halved if large
• 2  salad onions, finely sliced

Mushroom Risotto

Mushroom Risotto

Ingredients
¼ cup oil or butter, ghee, or olive oil, divided
1½ pounds mushrooms oyster mushrooms are recommended, but a  

    mix of any variety can work.

1 teaspoon salt divided
1 onion minced
2 cloves garlic minced
1 tablespoon fresh thyme or marjoram stems discarded, minced
1½ cups Arborio rice uncooked
⅔ cup dry white wine
5 cups broth bone/veggie/chicken/beef
½ cup grated Parmesan cheese
Fresh parsley for garnish optional
High quality olive oil for drizzle

Directions:
Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Serves 2

Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Wild Rice Pilaf

                          

       Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend.   I chose Rancho Gordo Wild Rice.   

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Homemade Beef Stroganoff With Steak

                                       Beef Stroganoff with Steak                                                                                                            Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.  Serves 12

Ingredients: 
4.5 pounds Sirloin Steak
Salt and Pepper
l6 tablespoons vegetable oil
12 tablespoons butter
36 ounces fresh mushrooms, sliced
3 large onions, sliced
6 garlic cloves, minced
3/4 cup flour
3/4 cup dry white wine
6 cups beef broth
1.5 tablespoon Worcestershire sauce
3 teaspoons Dijon mustard
1 cup sour cream
9 cups egg noodles, cooked

Directions

Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.

Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.

Reduce the heat to medium. Add half the butter to the skillet.  Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.

Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. 

Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.

Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.

Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.

Growing Protection

 

Growing Protection

Mushrooms exposed to UV Light can make Vitamin D much like human skin. Look for Vitamin D enriched on the label, or buy regular mushrooms (any variety and leave them in a sunny spot for up to 60 minutes between the hours of 10:00 a.m. and 3:00 p.m. during Spring and Summer months.

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Garlicky Mushroom Towers

 

Garlicky Mushroom Towers

Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation.

Ingredients:
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) finely sliced chives, plus more for garnish
2 garlic cloves, roughly chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
24 small cremini mushrooms, stems removed
1/2 cup (125 mL) dry white wine
8 cherry tomatoes
8 baguette rounds, sliced 1-inch (2.5-cm) thick 

Directions
To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food processor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days.

 Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more.

While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-proof baking sheet. Broil on upper rack until golden brown, about 1 minute.

Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.  Makes 8 towers

Spoon Bread

Spoon Bread

Spoon Bread is an early American dish which is having a comeback.  Let the warm mushrooms and sauce soak into the hot spoon bread for a few minutes before serving. I love that this is an anytime sort of dish and it can even be your main dish.

Ingredients:
3 cups half and half
3 1/2 teaspoons salt, divided
2 1/2 cups cornmeal
3 tablespoons unsalted butter, divided, plus more for greasing

1 1/2 cups water

1 1/2 cups (6 oz.) shredded Swiss cheese

5 tablespoons sour cream, divided

2 tablespoons EVOO

1 lb. mushrooms, mixed, halved or sliced

2 loves garlic, pressed

black pepper to taste

1/4 cup vegetable or chicken broth

3 tablespoons heavy cream

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh tarragon

Directions:

Combine half and half, 1 teaspoon salt, and water in small saucepan and bring simmer over medium-high heat. Whisk in cornmeal and reduce heat. Cook until thickened, whisking the whole time.

Preheat oven to 375˚F. Whisk in cheese,3 tablespoons sour cream, and 2 teaspoons butter to corn mixture. Mix in baking powder. Pour into greased 9”x13” baking dish. 

Bake for 40 minutes or until mostly set. Spoon bread won’t be as firm as cornbread.

While bread is baking heat olive oil over medium in large skillet. Add mushrooms and cook for 6 minutes or until softened. Season with salt and pepper to taste. 

Add garlic and cook another minute. Remove from heat and stir in remaining ingredients.

Pour mushroom mixture over spoon bread to serve.

Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.

Creamy Polenta With Mushrooms

Creamy Polenta With Mushrooms, Sage, And Garlic

This Creamy Polenta with Wild Mushrooms, garlic, and sage is a life saver! A simple, easy meal that can be made in under 30 minutes.

Ingredients:
Creamy Polenta

4 cups veggie or chicken stock (or sub water with 1 tsp salt)
1 cup polenta (ground corn meal)
___1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
1–2 tablespoons olive oil or butter
Shallot

Salt and pepper to tasteShallot,  

Sauteed Mushrooms

3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
1–2 tablespoons oil or butter (a mix is nice)
1 shallot, diced
2–4 garlic cloves, rough chopped
2–3 tablespoons wine- totally optional(cooking sherry is nice- sherry wine, not sherry vinegar!)
1 tablespoon fresh sage (or sub rosemary or thyme)
finishing salt
Garnish- a drizzle of truffle oil ( optional- but worth it! )

Directions
Make the Polenta: 

Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.

Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.

When the polenta is tender and cooked through, add your choice of olive oil, or butter, cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.

Mushrooms: 

While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
Serve the mushrooms atop a bed of delicious creamy polenta.
Drizzle with Truffle oil if you like!

NOTES


I also love adding wilted baby spinach to this for extra nutrients. Feel free to add the spinach to the mushrroms towards the end, letting it gently wilt. So tasty!

Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy-to- make but impressive dinner. The tender, flavourful mushrooms are so simple yet so delicious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden under the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes 
them steam. A digital probe thermometer is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. Serves 4
Ingredients:

1 lb (500 g) pork tenderloin, trimmed
Salt and freshly ground pepper
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) butter, divided
2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard
1½ tsp (7 mL) chopped fresh sage
1 tsp (5 mL) chopped fresh thyme
3 sheets phyllo pastry
Mushrooms
2 tbsp (30 mL) butter
12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger
1 tsp (5 mL) chopped fresh sage
½ tsp (2 mL) chopped fresh thyme
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fresh parsley

Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.)

In a small bowl, combine mustard, sage and thyme.

Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight.

Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork.

Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes.

For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley.

Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside.

Truffle Mac And Cheese

Truffle Mac And Cheese

This earthy decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for holidays and gatherings.

Ingredients:
16 ounces pasta- small shell or elbow (see notes)

Sauteed Mushrooms 

12–16 ounces mushrooms- cremini, shiitake, oyster, chanterelle, porcini, maitake, sliced or torn.
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or sub 1 tablespoon dry thyme

Truffle Cheese Sauce

1/4 cup butter (or substitute-olive oil)
1/3 cup flour
4 cups whole milk (or sub 1/2 and 1/2 and water, or soy milk)
8 ounces gruyere- or white cheddar ( or a mix, about 3 cups shredded) please see notes.

1/4 cup pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dijon mustard ( or sub-yellow mustard powder)
pinch nutmeg
Truffle oil to taste 1-3 tablespoons

Crispy Topping 

3/4 cup panko
1/4 cup pecorino or parmesan
1 tablespoon truffle oil

Optional: 2 handfuls chopped spinach

Directions
Preheat oven to 375F.

Cook pasta: 

Bring a large pot of salted water to boil and cook pasta according to the directions on the package. Cook to al dente. Drain and rinse in cold water, and place this back in the same pot, and coat with a little olive oil to prevent sticking.

Saute Mushrooms: 

Simultaneously, saute the mushrooms and onions in an extra-large skillet with olive oil, over medium heat, stirring occasionally. Season them with salt and pepper and add 1 tablespoon of fresh thyme (or 1 teaspoon dry).

Crispy Topping: 

In a small bowl, mix the panko with ¼ cup pecorino cheese, and olive oil (or use more truffle oil) and remaining thyme.

Make the creamy truffle cheese sauce 

(You can do this also at the same time if you feel confident). Heat butter over medium heat and let it get golden (like brown butter) lower heat if need be. Once it smells deliciously nutty, whisk in the flour and cook for one minute. Add 1 cup of milk, and whisk over medium heat until it thickens noticeably. Whisk in remaining milk, and continue to heat, whisking often to almost a simmer,stirring so the bottom doesn’t burn. Once hot, lower heat to low- stir in the gruyere cheese, pecorino, salt, pepper, dijon and 1 tablespoon fresh thyme ( or 1 teaspoon dry). Whisk until the cheese is completely incorporated and you have a smooth, creamy sauce. Turn off the heat and stir in truffle oil to taste. As all are different, start conservatively adding more as you like. Adjust salt– you want this to taste rich and slightly salty as the pasta will soak much of this up.

Combine: Pour the creamy Truffle Cheese Sauce over the drained pasta in the pot. Stir in 2/3rds of the sauteed mushrooms (saving some for the top). Stir in a handful or two of chopped spinach if you like-somehow this always makes me feel better- up to you. 😉

Taste. Adjust salt, pepper and truffle oil.

Assemble: Pour into a buttered 9 x13-inch baking dish. Sprinkle with the panko mixture.

Bake uncovered in a 375F oven for 15 minutes, add remaining mushrooms to the top, and continue baking until bubbly and golden, another 10-15 minutes.

Notes:
If you like extra creamy Mac and cheese, reduce the pasta down to 12-14 ounces (versus the full pound).

Pre-grated cheese often contains anti-caking agents which can make the bechamel sauce grainy. I grated the gruyere in my food processor and the pecorino in the picture was freshly grated by our local market.

If making this vegan– to add more depth to the truffle cream sauce, consider adding miso paste, nutritional yeast or mushroom powder.

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce.  The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika.  Serves 4

 

Ingredients
8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
½ cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
3 garlic cloves minced
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
8 oz mushrooms thinly sliced
1 cup half and half
½ cup Parmesan cheese shredded
½ cup Mozzarella cheese shredded

Directions:
Cook pasta
Cook pasta according to package instructions. Drain. Reserve some of the pasta water.

How to cook shrimp:  Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp. 

Cook on one side for about 1 minute until pink, on medium-high heat.
Flip the shrimp to the other side. Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. 

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

How to cook mushrooms:  To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary.

Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make creamy sauce

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half. Bring to boil.

Add half the cheese (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
Gradually start adding the remaining cheese (½ cup), while stirring. 

Do not add all of the remaining ½ cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese. 

Remove from heat. Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce. Reheat on medium heat. Stir well.

If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.
Season with more salt and add more crushed red pepper flakes and basil, if desired.  Serves 4

Notes

What is half-and-half?

Here is what to do to substitute for 1 cup of half-and-half:  combine ½ cup milk and ½ cup heavy cream.

Black Bean Quesadilla

Black Bean Quesadillas ~ Vegetarian

The mushrooms and black beans give these quesadillas a “meaty” heartiness while still keeping them vegetarian. They’re so easy to whip up and come together in no time, making them perfect for that weeknight when you don’t really feel like spending too much time in the kitchen. The avocado crema pairs perfectly with the quesadillas and can be made the morning of. Just make sure to wrap it well in plastic wrap so that it doesn’t turn brown.

Ingredients:

1/4 cup lightly packed cilantro leaves

1 medium avocado, pitted
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons everyday olive oil
1 pound sliced cremini or button mushrooms
2 garlic cloves, minced
1 medium red onion, thinly sliced
1 can (15-ounce) black beans, drained and rinsed
4 burrito-size flour tortilla
2 cups shredded Monterey Jack cheese

Directions:
In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.

Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.

Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.

Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

Grilled Vegetable Platter With Lemon, Garlic, And Mint Vinaigrette

 

\Vegetable Platter with Lemon, Garlic and Mint

This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.

Ingredients:

For the vegetables:

2 tablespoons neutral oil, such as canola or safflower
1 globe eggplant, sliced in ½-inch thick rounds
10 baby bell peppers, whole
2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces
1 bunch asparagus, thicker variety if available
1 pound large button mushrooms
2 large sweet onions, cut in 1/2 inch slices
1 pound Campari or Roma tomatoes
3 tablespoons extra virgin olive oil

For the vinaigrette:

3 cloves garlic, peeled
3/4 cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon kosher salt
Few grinds black pepper
20 fresh mint leaves plus more, chopped, for finishing

Directions:

Heat the grill to medium high. Rub the grates lightly with a neutral oil such as canola or safflower. 

Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil. 

Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes. 

In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.

Arrange the grilled vegetables on a large platter, keeping the types together. 

Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.