Tag Archives: mushrooms

Rustic Stuffing with Mushrooms and Leeks

1 Dec

Stuffing (or dressing, as it is not cooked in the turkey) is always a favorite at holiday meals and as much as I love traditional, I’m always on the lookout for something new.  Well, for Thanksgiving I made this version that I found in the Williams-Sonoma catalog and it is definitely a keeper. I always love getting that catalog, especially for the holidays, it is so beautiful and I’ve found several recipes over the years that have become favorites. This recipe is great not just because it is delicious, but it is also vegan.

Screen Shot 2019-12-01 at 2.41.16 PM

 

Now, the recipe calls for wild mushrooms, I used button mushrooms and baby portobellos, that’s what my grocery store had and with everything else I had to get done I didn’t feel like driving around to find wild mushrooms…I’m sure you can relate. And one other thing, I forgot to take a photo of my final product so the image is from Williams-Sonoma…oops!

Ingredients:

Unsalted butter for greasing (I used plant based)

1 large loaf rustic country bread, cubed (about 9 cups)

7 Tbs. extra-virgin olive oil

2 Tbs. minced fresh rosemary

1 1/2 lb. mushrooms, stems removed and sliced

Kosher salt and freshly ground pepper

3 large leeks, thinly sliced

3 celery stalks, diced

1 yellow onion, diced

3 1/2 to 4 cups vegetable stock

Directions:

  1. Preheat oven to 300°F. Butter a 9-by-13-inch baking dish.

2. In a large bowl, combine the bread cubes, 2 Tbs. of the olive oil and the rosemary. Toss to coat the bread evenly with the oil. Spread the bread in a single layer on a baking sheet and bake until dry and firm but not browned, 45 minutes to 1 hour (the amount of time will vary depending on the type of bread and how fresh it is). Transfer the baking sheet to a wire rack and let the bread cool to room temperature.

3. Increase the oven temperature to 375°F.

4. In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and salt to taste and sauté until the mushrooms are tender and browned, 10 to 12 minutes. Transfer the mushrooms to a bowl and set aside.

5. In the same sauté pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the leeks, celery, onion and salt and pepper to taste and sauté until the vegetables are soft and translucent, 8 to 10 minutes.

Transfer the leek-onion mixture to a very large bowl. Add the bread cubes and stir until thoroughly combined. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the bread cubes and does not pool in the bottom of the bowl. Taste a bread cube, it should be moist throughout but not mushy. You may not need all of the stock. Fold in the mushrooms.

6. Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 30 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.

Hope you all had a great Thanksgiving! Peace and good eats!

 

Shroom’n Good Mushroom Stew

21 Jan

Now that I don’t eat beef or pork I needed to find a substitute for a hearty beef stew and this, my friends, is it. If you don’t like mushrooms then this will not work for you, but if you do, you will love it. It is easy and quick to make, as it doesn’t have to cook for hours like a meat stew and completely fills that need of a hot stew on a cold day.

IMG_2444

 

The original recipe calls for potatoes. I know this sounds crazy but I don’t like potatoes in my stew. I prefer to serve it with potatoes and I added peas, we love peas in this house. You can use frozen peas or canned but I prefer fresh. Our grocery store now carries organic fresh peas that are delicious, I use them in everything. As for the mushrooms, I like them chopped but not small, nice big pieces make a nice stew, especially since mushrooms shrink so much when cooked.

IMG_2438

Ingredients:

2 Tbs Olive oil

1 10 oz Container button mushrooms, stemmed and chopped

1 10 oz Container baby portobello mushrooms, stemmed and chopped

1 Large Vidalia  or yellow onion, chopped

2 Celery stalks, chopped

2 Carrots, chopped

3 or 4 Garlic cloves, minced

1 Cup dry red wine

1/4 All purpose flour

3 to 4 Cups vegetable broth

2 Tbs Tomato paste

1 Cup peas

3 Tbs Fresh thyme leaves or 2 tsp dry

2 Tbs Fresh chopped rosemary or 1 tsp dry

1 Tbs Bragg Liquid Aminos

Salt and pepper to taste

Directions:

Pour the olive oil into a large pot or Dutch oven and place over medium heat. Add onions, carrots and celery; cook until they begin to soften about 10 minutes, stirring occasionally. Add garlic and cook for 2 or 3 minutes until the garlic becomes fragrant. Add mushrooms, cook until tender, stirring as they cook.

Add red wine and bring to a simmer. Let it simmer until wine is reduced by about half. Stir in flour a little bit at a time until fully incorporated.

IMG_2441

Add 3 cups of broth, tomato paste, peas, Bragg Liquid Aminos, thyme, rosemary and salt and pepper to taste. Stir well and make sure tomato paste gets incorporated. Bring to a low boil, then turn down heat to allow it to simmer for 30 minutes. If it thickens too much add some more vegetable broth.

Serve over egg noodles, mashed potatoes, rice or with a nice crusty loaf of bread!

IMG_2442

* Recipe adapted from Connoisseurusveg

 

Real Homemade Green Bean Casserole

20 Nov

With Thanksgiving only a few days away I thought it totally appropriate to share my recipe for homemade green bean casserole. Now it’s not that I don’t like the Campbell’s version, but I have given up processed foods and quite frankly it is much better with fresh ingredients. Some people roll their eyes when I say we’re having green bean casserole, to me it is a must have on my table for the holidays!

vegan-green-bean-casserole-recipe-1

Ingredients

2 Tbsp salt

1 1/2 lbs green beans, rinsed with ends trimmed

2 Tbsp butter

1 small onion, chopped

2 cloves garlic, minced

8 oz package baby bella mushrooms, chopped

1 tsp salt

1 tsp black pepper

2 Tbsp flour

1 cup vegetable broth

1 cup half and half

1/2 cup Panko bread crumbs

6 oz french fried onions

img_9105

Directions

Preheat oven to 375 degrees. Grease a 9″x 13″ baking dish and set aside.

Bring a large pot of water to a boil with the 2 Tbsp of salt. Add green beans and boil for 5 minutes. Drain the green beans in a colander and rinse with cold water. Set aside.

Melt the butter in a large skillet over medium heat. Add onion stirring occasionally until the onion begins to soften, then add garlic. Add mushrooms, salt and pepper and cook till mushrooms begin to soften.

Sprinkle in the flour and stir to combine. Add vegetable broth and stir well. Add half and half and simmer until sauce thickens, stirring occasionally, about 6 to 8 minutes.

Remove from heat and add green beans, stir until well combined. Transfer mixture to casserole dish. Top with bread crumbs and then french fried onions.

Place in oven and bake for 20 minutes until bubbly. Serve and enjoy!

img_9108

FYI…I don’t use the bread crumbs, not a fan.

Stuffy Dressing or Dressy Stuffing?

13 Nov

So, which is it? I only just found out what the difference is between stuffing and dressing, perhaps you already know and it seems pretty obvious now that I do know. Dressing is stuffing that is not “stuffed” into the cavity of the bird and stuffing is dressing that is “stuffed” into the cavity of the bird! There you have it.

img_9106

I love traditional stuffing but came across a recipe that seemed too good not to try (which is why I love Pinterest)! Rosemary Mushroom Stuffing, which is ironic because the recipe is vegan so clearly it is dressing and not stuffing. For those of you who are not vegan of course you can use regular butter and chicken stock but I urge you to try it the way it is written, you will never the know the difference.

img_9100

Ingredients

half loaf rustic, artisan bread*

1 cup baby bella mushrooms, sliced

3 celery stalks, diced

1/2 cup currants (they are by the raisins)

1 small onion, chopped

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp fennel seeds

pinch of sea salt

1 1/2 cups vegetable stock

2 tbs vegan butter

2 tbs olive oil

Directions:

Preheat oven to 375 degrees.

Cube and toast artisan bread in oven.

The rosemary and fennel seeds need to be ground up, you can use a mortar and pestle if you have one. I put mine in a small bowl and used the handle end of a large knife to crush them and it worked just fine. Put aside.

In a large saute pan, heat butter and oil over medium low heat. Add onions and celery, stir until onions become soft and translucent. Add mushrooms, cook for about 5 more minutes. Add the fennel and rosemary mixture, garlic powder, pepper and salt. Stir to cook for 3 or 4 minutes more then remove from heat.

Pour vegetable stock and currants into the pan and stir.

Add toasted bread cubes to pan and mix well. Transfer to medium size baking dish.

Bake dressing covered with foil for 45 minutes.

Remove foil and bake for 15 more minutes.

Let dressing stand for 10 to 15 minutes before serving and enjoy!

*The original recipe calls for rosemary artisan bread, I used plain as I thought it might be too much rosemary but obviously you can use what you like.

**Recipe adapted from canned-time.com

 

 

 

%d bloggers like this: