Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Thursday, March 13, 2014
Mushroom Ragout on Garlic Toast Maybe I Could Be a Vegetarian
No, I couldnt, but when I eat a meatless dish as delicious as this mushroom ragout (pronounced ragoooo), I realize there are plenty of recipes that are just as tasty and satisfying as my favorite meat dishes. Of course, almost anything is good poured over garlic toast, and youll see a great trick for ultra-fast and easy garlic-scented toast in this video recipe I recently produced for About.com. I did sneak some chicken stock into the sauce, but if you are a vegetarian you can use a vegetable stock and it will be fine.Whenever I do a video recipe that uses Marsala wine I get lots of emails about what they can substitute. You cant, go get a bottle of Marsala wine. Just regular Marsala, not the sweet dessert Marsala as it is way too sweet to cook with. Ask the person at the wine shop to help you; tell them you are cooking with it and dont want the sweet variety and they will show you the right one. Buy the cheapest one of the selection they give you, and youre all set. Even the least expensive Marsala will be fine for this dish, as long as its the real stuff, and came from a decent shop. Having said all that, if you must use something else a good Sherry wine (NOT the cooking sherry them sell at the supermarket) will fill in adequately.
Click here for the transcript and ingredients.
Monday, March 10, 2014
Mushroom Salad in Endive Leaves
Ridiculously simple, but tasty and attractive enough to serve as a buffet plate, an appetizer salad, or a pass-around cocktail party tid-bit. Unlike many such offerings, its also light and not too filling - its always a relief to see things like this in amongst the great piles of rich and fatty party food.
12 filled leaves (3 to 4 servings)
20 minutes prep time
Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup buttermilk or yogurt
a pinch of salt & black pepper to taste
1 tablespoon lemon juice
Whisk these ingredients together in a bowl.
Make the Salad:
125 grams (1/4 pound) button mushrooms
1/3 cup dried tomatoes, chopped
2 tablespoons pumpkin or sunflower seeds (optional)
1 large head Belgian endive
Clean and trim the mushrooms, and chop them fairly finely. Chop the dried tomatoes, and put them in a small pot with water just enough to cover. Bring to a boil, then cover and let rest for 5 minutes. Drain well.
Mix the mushrooms, tomatoes and seeds into the dressing.
Separate the endive leaves, discarding the too-small ones at the core. (Chop the core and add it to your next regular tossed green salad.) Lay the ones large enough to fill out on a plate, and divide the salad amongst them.
Last year at this time I made Bocadito Elena Ruz.
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12 filled leaves (3 to 4 servings)
20 minutes prep time
Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup buttermilk or yogurt
a pinch of salt & black pepper to taste
1 tablespoon lemon juice
Whisk these ingredients together in a bowl.
Make the Salad:
125 grams (1/4 pound) button mushrooms
1/3 cup dried tomatoes, chopped
2 tablespoons pumpkin or sunflower seeds (optional)
1 large head Belgian endive
Clean and trim the mushrooms, and chop them fairly finely. Chop the dried tomatoes, and put them in a small pot with water just enough to cover. Bring to a boil, then cover and let rest for 5 minutes. Drain well.
Mix the mushrooms, tomatoes and seeds into the dressing.
Separate the endive leaves, discarding the too-small ones at the core. (Chop the core and add it to your next regular tossed green salad.) Lay the ones large enough to fill out on a plate, and divide the salad amongst them.
Last year at this time I made Bocadito Elena Ruz.
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