It’s Thyme for Marinated Mushrooms

4oz. white button or cremini mushrooms, brushed clean and sliced thin

Juice of 1 lemon (2-3 T)

¼ C extra virgin olive oil

1 T fresh thyme leaves, chopped (or 1 t dried)

1 clove garlic, minced

½ t sea salt – more to taste

Fresh chopped parsley, for garnish

Toss sliced mushrooms with remaining ingredients. Marinate 1 hour at room temperature or up to 3 hours in the refrigerator. The mushrooms can also be quartered, which is nice if you are using them for an appetizer platter (poke with a toothpick); if you choose to quarter the mushrooms, marinating time may be slightly longer. Serve chilled. Serves 2-3.

Note: mushrooms will be fine the following day although the texture will be softer, well-marinated and release a lot of juice.


Mushroom Sour Cream Salad

mushroom

 

 

Trying to eat “light” in the lead-up to this week — three Christmas dinners on the calendar and that doesn’t include the famous Garreau tortiere, handed down to Adrienne from her late mother-in-law. That recipe may not be ready to post just yet, but this mushroom salad certainly is. It’s light yet satisfying, even — dare we say it for a salad? — comforting. The combination of the sour cream and walnuts is part of that. But, in a non-obvious way, the mushrooms themselves have both a meatiness and an almost souffle-like airiness. Use the freshest mushrooms you can find and stick with real sour cream if at all possible to get the creaminess just right. The salad needs at least a half-hour for the flavors to meld and the mushrooms to release some of their moisture into the dressing.

1/4 C chopped walnuts
2 C sliced very fresh white button mushrooms (about one 8-oz box)
1/3 C sour cream
2 T lemon juice
1/4 C minced scallions, green and white parts combined
1/4 t cayenne pepper
salt and black pepper to taste
chives for garnish

Toasting the walnuts is optional, but I like them better that way. Heat a non-stick pan on medium; add walnut pieces and toast until you get a good, nutty perfume and they are golden. Do not scorch. This will take about five minutes. Remove from heat and cool. In a large bowl, combine the remaining ingredients, except the chives. Add the walnuts; toss well and set the salad aside to marinate for at least a half-hour. You can also make it up to one day ahead of time. Garnish with chives and serve. Two to three servings.


Shiitake and Kale Lasagna with Chèvre & Sun-dried Tomatoes

lasagna

 

 

This satisfying vegetarian lasagna can easily be changed up to include ground beef, turkey or chicken in the sauce. Ricotta cheese can be substituted for the chèvre.

1 (1 lb-9ounce) jar pasta sauce or 3 C fresh made
8 ounces rice lasagna noodles
11 ounces chèvre (goat) cheese, plain or herbed
1 C marinated sun-dried tomatoes in oil, chopped
1 T olive oilkale
1 bunch lacinato kale, leaves washed, stripped from the ribs and chopped
6 ounces shiitake mushrooms, stemmed and roughly chopped
2 C cheddar cheese, shredded

Prepare the lasagna noodles: follow the package directions, boil the noodles until still slightly firm to the bite, 8-10 minutes, depending on the kind of pasta you choose. Drain and rinse in cold water to stop the cooking.

Tikyana brand pasta available at many DC-area supermarkets

Tikyana brand pasta available at many DC-area supermarkets

Preheat the oven to 350̊F.

Prepare the chèvre filling: combine the cheese and the chopped sun-dried tomatoes in a bowl. Mix well.

Prepare the vegetables: heat the olive oil in a sauté pan over medium-high heat. Add the kale and mushrooms and sauté quickly until the kale wilts, about 2 minutes. Remove from heat and season with a bit of sea salt.

Assemble the lasagna: line the bottom of a 9×13 pyrex dish with 1 cup of the tomato sauce. Arrange a single layer of lasagna noodles on the sauce, then carefully spread the chevre mixture on top. Top with another layer of noodles, then spread the vegetables evenly on them. Top with another layer of noodles, then pour the remaining pasta sauce on top, spreading evenly. Top with the grated cheddar. Cover with foil and bake 30-45 minutes, until bubbling hot. Let stand 10 minutes before serving. Serves 6-8.


Cajun Chicken Stroganoff

Photo courtesy main.kitchendaily.com


This comes together fast and is packed with flavor.  Not too spicy to serve even to those who stay away from the heat.  Carb-watchers can sub out cooked spaghetti squash for the egg noodles.  Just put two halves of a spaghetti squash in the microwave and nuke for 10 minutes.  Discard the seeds, and scoop out the spaghetti-like flesh. Read More


Stuffed Portabellas

photo courtesy Fine Cooking

Imagine a combination of spinach-artichoke dip and roasted portabellas! Over the summer I served these sinfully delicious stuffed mushrooms as a side with a grilled steak and husband couldn’t get enough. They’re so rich, though, you’d want to deploy the smaller portabellas – these days you can find a variety of sizes of these meaty mushrooms – if you are going to use them as a side.  At full size, they make a great main course for a vegetarian meal. Round out the meal with roasted butternut squash finished with a drizzle of balsamic and a green salad with feta cheese. Yummmm!! Fill smaller caps with the creamy mixture and you have a terrific appetizer. This recipe is adapted from my favorite cooking mag, Fine Cooking.
    – Adrienne

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Shiitake Bisque

Mind you, this is not a “cream of mushroom soup,” a la Campbells, or anyone else.  This is a sophisticated, gourmet mushroom bisque, better than most soups you’ll ever get in a restaurant, certainly company-ready.  This is a vegan version of the original Hungarian Mushroom Soup, which we demoed some years ago, recipe below.

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Hungarian Mushroom Soup

courtesy realfood.tesco.com

 

Our favorite go-to soup for the fall season when shitakes and other mushrooms varieties are at their best at farmers markets and supermarkets.  If you can find the nutty, woodsy saffron-hued chanterelles from the Pacific Northwest, throw some of those is for added flavor.

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