Pasta Primavera

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

Caramelized Mushroom and Shallot Quesadilla

These quesadillas are a great lunch or simple dinner option, with a little extra savoriness and nutrition from the mushrooms and shallots. Get creative, these can be a template for all sorts of veggie add-ins.    Variations: Use corn tortillas and make 4 smaller quesadillas Add chopped spinach or other greens to the mushroom mixture  Substitute half an onion for the shallots    Serves 2... Read more »

Mushroom Toast

I love, love, love mushrooms. I grew up in West Germany and hunted for mushrooms a lot. And even though I've eaten my fair share of them I never quite feel like I get enough. They still feel like a treat and a treasure and the best discovery ever on a damp day in the woods.   This is the simplest of all preparations, good with most any mushroom, wild or cultivated. Nothing but salt, fat (olive oil or butter or both) and a little parsley or chives if you have it.  You could dress it up with a little cream or shallots or garlic but I like it just like this.  ... Read more »

Mushroom Barley Risotto

This dish is savory and comforting, and the barley makes it a bit heartier than a typical risotto. I used a mix of chanterelle and cremini mushrooms because that's what I had, but most any type of mushroom would work. Feel free to use this recipe as a template and use different vegetables- greens, winter squash, root vegetables or eggplant would all be delicious.   Serves 4 as a side  ... Read more »

Mushrooms

Mushrooms, the edible fungus, have been consumed for thousands of years. There are countless varieties, from the more common ones you see in the store like button, cremini or shiitake to the more unique ones like morels and maitake. They run the gamut from beautiful to grotesque to other-worldly in appearance.   Mushrooms vary in flavor and texture, but most have an earthy, umami flavor that adds depth to many dishes. Many mushroom varieties do well with a quick sauté in a hot pan or roasting at a higher heat. They tend to hold a lot of moisture, so a low cooking temperature can lead to a soggy and less than ideal texture.   Mushrooms are highly nutritious. They’re rich in antioxidants, fiber, vitamin C and B vitamins and have been shown to protect against cancer, diabetes and cardiovascular disease.  ... Read more »

Lentil Shepherd's Pie with Root Vegetables and Mushrooms

This vegetarian shepherd's pie is hearty and comforting, even without the traditional ground meat. There's a bit of prep and chopping involved but it makes a lot and is delicious as leftovers, so it's worth the effort. Feel free to get creative with the veggies you add to it.   Variations To make vegan, leave out sour cream/yogurt in the potatoes and use vegan butter or oil and an milk alternative If you'd like meat, substitute in ground beef or lamb for the lentils and add a dash of worcestershire sauce Get creative with your veggies - add in sweet potatoes, winter squash, chopped greens, green beans, corn, etc. ... Read more »

Mushroom, Chard and Quinoa Bowl with Lemon Tahini Dressing

-Adapted from Dinner Illustrated   Variations Add additional protein like leftover roasted chicken, steak, tofu, or tempeh Substitute another hearty green like kale for the chard Use a different grain such as farro, rice, millet, etc.   Serves 3-4  ... Read more »

Mushroom, Barley and Bean Soup

This soup epitomizes fall. Wild mushrooms, chanterelles in this case, scarlet runner beans and whole rye, barley, farro or spelt. If you save Parmesan rinds for broth, this is great place to employ it. A flavorful vegetable or meat stock will be excellent as well.... Read more »

Warm Mushroom Sesame Slaw

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

Quick Turnip and Mushroom Sauté with Miso, Soy and Sesame

This is a go-to method for a quick lunch or dinner. Grate or finely chop whatever veg you have. Top with an egg if you’d like or leftover meat or toasted seeds or enjoy as is.... Read more »

Ramen Noodle Vegetable and Mushroom Stir-fry

  Stir-fried noodles are a delicious, quick weeknight, or any-time dish. Here in the Pacific Northwest we're lucky to have these fresh ramen noodles which cook in 2 minutes, but use whatever long noodle you'd like. [caption id="attachment_16951" align="aligncenter" width="600"] I cook the eggs and leafy greens right in the same pot as the noodles. I put the eggs in the boiling water for 3-4 minutes, then add the fresh noodles and greens for 2 more minutes and then drain all together and rinse with cold water briefly.[/caption]... Read more »

Lentil and Rice Stew with Celery Root

Lentils and rice are a lovely combination and celery root (celeriac) adds another layer of earthy sweetness. A dash of your favorite vinegar at the end will balance things out if it's too sweet. I've used the tiny black caviar lentils in this version but small French Green lentils work perfectly as well.   Variations You can certainly substitute potatoes, sweet potatoes, or even parsnips for the celery root. In place of the black lentils, you can use small French green lentils or any small lentil that holds its shape when cooked Other delicious rice choices include arborio rice or brown rice. Veggie bouillon or NoBull scratch starter--the mushroom flavor is particularly good in this dish, are great substitutions for the water or broth. ... Read more »

Grilled Spring Onions and Mushrooms with Rosemary

This is a lovely combination, especially if you grill some of the spring onion stalks. And you can make dinner out of it by piling it on what I call cheesy toast--any good, crusty bread topped with plenty of sharp cheddar or other good melting cheese and either quickly grilled too or set under the broiler until bubbly. Substitute whatever mushrooms you have--the variety isn't not critical.   Use your broiler instead of a grill for similarly delicious results. ... Read more »

Miso Roasted Kale and Mushrooms

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Roasted Celery Root and Mushrooms with Parsley Vinaigrette

Roasting celery root together with mushrooms (most any kind) and a little white wine is delicious as is but bright and more beautiful dressed with a parsley-rich vinaigrette. ... Read more »

Saslify and Mushroom Ragout

This is a woodsy stew/sauce that is delicious over polenta, pasta, with any cut of meat or chicken or just as is with a piece of crusty bread and a salad. ... Read more »