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Posts Tagged ‘mushrooms’


Well, it’s been a challenging couple of weeks on the M&M front; first the hurricane and then my computer decided to die on me. Consequently, I feel like Thanksgiving has snuck up on me. I don’t think I will be making a full Thanksgiving meal this year, however I will do a Thanksgiving-inspired menu. I might include this Angel Hair with Butternut Squash and Sage as a side dish, because there really should a pasta to make it a holiday.

This Farinata would make a great gluten-free appetizer to snack on while the rest of the meal cooks. You can change the toppings to suit your mood, but I liked the olive and cheese combination.

Eggplant Caponata is always a good appetizer as well, and this version is a little Thanksgiving-inspired, with the use of cinnamon.

We usually make a vegetarian option which tends to be a Lasagna or some Stuffed Mushrooms. I always make extra though, because invariably the meat-eaters want them too.

Butternut Squash Soup flavored with apples and sage is a fantastic way to start the meal. I can’t get enough butternut squash in the fall.

Thanksgiving requires a mashed vegetable of some sort,  so I either go with these Mashed Sweet Potatoes with Crispy Prosciutto or some Parsnip Puree.

And of course, we can’t forget the cranberry sauce. I ALWAYS make this Brandied Cranberry Sauce so I have plenty leftover. Stay tuned for some Turkey Pot Pie!

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This was part of a very healthy Saturday lunch, and it was quite filling due to the edamame. The combination of colors was really quite pretty, and the broth was really tasty. It was another recipe designed to use up some leftovers in the fridge, and it worked well.

Edamame, Mushroom, and Tomato Salad

1 bag frozen edamame, boiled 5-6 minutes in salted water

1.5 cups sliced mushrooms

1 cup cherry tomatoes, halved

1 tablespoon rosemary, chopped

1 cup arugula

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

2 tablespoons extra virgin olive oil

Saute the mushrooms and rosemary in the olive oil for 3-4 minutes. Add the edamame, arugula, and tomatoes. Add the lemon and lime and honey. Simmer until everything has combined and some of the liquid has cooked off. Check the edamame to make sure they are cooked through.

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A couple years ago I came across a recipe for savory bread pudding and tried it out. Ever since, it’s been my go-to dish for using up leftovers in the fridge. There are endless varieties that you can make, and it’s actually better if you make it the night before and let it sit. All you have to do is pop it in the oven and breakfast is ready. It can easily be made in large quantities for groups, and it’s always a big hit. You can use whole eggs, egg whites, or a mixture depending on what you have. I had a couple egg whites leftover from making ice cream so I threw those in. You can also use any hard cheese, I happened to have some leftover manchego from the grilled corn I made earlier this week. And you can always add bacon to take it over the top.

Mushroom and Spinach Bread Pudding

1 tablespoon extra virgin olive oil

2 eggs and 3 egg whites

2 cups crusty bread, cubed

1 cup mushrooms, sliced

1/2 onion, chopped

1 clove garlic, minced

1 tablespoon rosemary, minced

1/2 cup frozen spinach, drained by squeezing in towel or paper towel

1/4 cup Marsala

1 tablespoon marjoram or oregano, chopped

1 tablespoon chives, chopped

1.5 cups grated cheese (cheddar, manchego, and parmesan)

salt and pepper

Saute the onion and garlic in the olive oil until translucent, about 3 minutes. Add the mushrooms and rosemary and cook until softened.

Add the spinach and cook through a minute. Add the Marsala and continue to cook until the wine has cooked away.

Meanwhile, whisk the eggs and add salt and pepper. Add the bread and allow it to soak in. Once the mushrooms have cooled a little, add them to the mixture along with the rest of the herbs and a cup of the grated cheese.

Stir to combine and pour into a baking dish. Sprinkle the rest of the cheese on top.

Bake at 375 for 30 minutes or until the top gets browned and crusty.

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Another product of our Eataly trip, this tajarin was fantastic. Tajarin is basically an egg noodle in a similar size to linguine, but so much richer due to the egg yolks. When we cooked it, it was the consistency and texture of fresh pasta. This sauce came about because we had mushrooms and gorgonzola in the fridge and needed to use them up before they went bad. Well, it worked out really well because I kept craving the leftovers for days!

Tajarin with Mushrooms and Gorgonzola

1 package of tajarin or linguine

2 cups mushrooms, sliced

1/2 onion, diced

4 ounces gorgonzola

1 tablespoon rosemary, chopped

1 tablespoon basil, roughly chopped

1 tablespoon parsley, roughly chopped

1/2 cup white wine

4 tablespoons olive oil

Cook the pasta according to package instructions until almost al dente. Saute the onion in half the olive oil until translucent. Add the rosemary and the mushrooms and continue to saute until cooked through. Add the white wine and some of the pasta water and reduce down. Add the pasta and gorgonzola and cook for the last minute together. Off the heat, add the rest of the olive oil, the basil, and the parsley and serve.

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I was itching to slow cook a ragu tonight, and I eventually decided on something that seemed relatively healthier….duck ragu over homemade pappardelle. Usually this is made with just duck legs and thighs, but we could only get a whole duck, so that’s what I used. I love my large Le Creuset dutch oven, something just feels right about braising in it.

Duck Ragu

1 whole duck in parts, skinned with fat removed

1 small onion, diced

1 carrot (or several baby carrots), diced

1 stalk of celery, diced

2 cloves garlic

1.5 cups red wine

Handful of dried porcini mushrooms

1 cup chicken stock

salt and pepper to season

grated parmigiano or pecorino

Brown the duck parts in a tablespoon or two of olive oil and then remove to a separate plate. I take out some of the extra fat in the pan and use new olive oil, but it’s probably really tasty to just use the duck fat to cook the veggies. Throw in the onion, carrot, celery and garlic, and cook for a few minutes until they have softened. A little salt and pepper to season them.

Deglaze the pan with a cup of the red wine, then put in the mushrooms and stock with the veggies and return the duck to the pan. Let it simmer on low heat for an hour. Remove the duck and let it cool so that you can remove the meat from the bones and shred it. Return the shredded duck to the sauce and add another half cup of red wine. Let it reduce down for about 30 minutes, until it has thickened.

Put as much of the ragu as you want to use in a separate pan where you will combine with the cooked pasta. Put the pasta in lots of salted, boiling water and cook for 1-2 minutes until it’s aggressively floating and almost ready to eat. Drain and put into the ragu along with a half cup of pasta water and let it cook together for the last couple minutes. Off the heat, add a little more (1 tablespoon) olive oil. Remove to plates and sprinkle with some grated parmegiano or pecorino.

While the duck is simmering, you can make the pasta dough. I don’t have a pasta machine yet, so I roll it out by hand….I don’t recommend it unless you have a lot of patience. But it’s definitely worth making fresh pasta.

Basic Pasta Dough

1.5 cups flour, plus extra for rolling out dough

2 eggs

1 tablespoon olive oil

Put flour in a mound with a hole in the middle. Add eggs and olive oil to center of well, and slowly incorporate using a fork and going around the edges in circles. Use your hands to start pushing everything together and knead the dough until it comes together in a ball and is slightly sticky. Knead for a couple minutes until it starts to give some resistance. Cover in plastic wrap and let sit at room temperature for 30 minutes or in the refrigerator for up to a day or two.

For my all-by-hand method, flour a board and rolling pin and roll the dough out in sections until very thin, maybe 1/8″. For pappardelle, cut into 1/2-1″ wide strips. Put onto floured cookie sheet until you’re ready to use. Alternatively, you could use a pasta machine.

And the best thing about duck ragu with pappardelle? Leftovers the next day are even better…..yum!

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