Wonton Soupg

These mushroom wontons are so yummy. I packed the soup with tons of veggies for a filling and hearty winter soup.

Wontons:

  • 4 oz shitake mushrooms
  • 1/2 c shredded carrots
  • 2 cloves garlic, minced
  • 1 green onion chopped
  • 3/4 c tofu, crumbled
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 pack wonton wrappers

Broth

  • 1 tbsp toasted sesame oil
  • 6 green onions, chopped
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 4 c shredded cabbage
  • 1 tbsp rice vinegar
  • 1 tbsp vegan oyster sauce
  • 4 c veggie broth
  • 2 c water
  • 1 tsp salt

Toppings:

  • Cilantro
  • Green onions
  • Sliced dikons

To make wontons:

In a food processor combine mushrooms, carrot, garlic and green onions and pulse till minced fine. Add tofu, salt, paprika, sesame oil and vinegar to minced veggies. Stir to combine.

Fill a small bowl with water. Place 2 tsp mushroom mixture on wonton wrapper, dip finger in water and run on edge of wrapper, fold to seal. Place on a plate and cover with a damp cloth, repeat until all the filling is used.

In a large pot add sesame oil, onions, ginger and garlic and cook for 2 minutes. Stir in the vinegar and oyster sauce, cook for 2 minutes. Add broth, water and cabbage and cook for 10 minutes.

Bring a medium pot of water to boil, add wontons and cook 2 minutes.

Place wontons in bowl and cover with broth.

Freeze ahh extra wontons.

Serves 4.

Romaine with Warm Mushrooms

I love salad with a warm dressing – truffle oil makes it decadent!

Ingredients:
Vinagrette:
zest and juice of 2 lemons
2 tsp dijon
2 cloves garlic, minced
2 tbsp truffle oil
1 tsp truffle or reg salt
1/4 c olive oil

Salad:
1 tbsp oil
1 lb crimini, sliced thin
1 sprig rosemary
1 tsp salt
1 shallot, sliced thin
1/4 c chopped parlsey
2 tbsp chives, chopped
3 hearts romaine, sliced thin
1/4 c pecorino, shaved
2 tbsp pinenuts, toasted
Salt and pepper

Combine Vinaigrette ingredients in a small jar and shake to combine.

Heat oil in a large skillet over medium heat. Add Mushrooms, rosemary and salt and cook till carmalized. Remove from heat, remove rosemary, stir in parsley and chives.

In a large bowl combine remaining ingredients, drizzle with vingairette and cheese top with Mushrooms.

Serves 4.

Pressure Cooker Mushroom Pasta

One pot wonder! I love my multi cooker! This takes about 30 min start to finish.

Ingredients:
3 c veggie broth
2 1/2 tbsp flour
1 tbsp butter
1 onion, minced
4 cloves garlic, minced
1/2 tbsp fresh thyme
10 oz crimini, sliced thin
10 oz white mushrooms, sliced thin
8 oz shitake, sliced thin
1/4 oz crumbled dried porcini
1/4 c dry white wine
6 oz farfelle pasta
1/2 c grated parmesab cheese
1/4 c creme fraiche or heavy cream

Whisk the flour in the broth.

Melt the butter in the slow cooker and sauté the onions, garlic and thyme until soft. Add the mushrooms and cook until they release most of their liquid. Add the wine and deglaze the pan. Whisk the broth, stir into the mushrooms and cook on high pressure for 7 minites.

Release and stir in cheese and creme fraiche.

Serves 6 – 8.

Mushroom Tortilla 

  
This is from F&W by Jose Andres. It is perfect for a quick weeknight dinner.

Ingredients:
3 TBSP olive oil
1/2 small red onion, thinly sliced
Salt
Pepper
3/4 lb cremini mushrooms, cut into 1/2-inch pieces
1/4 c coarsely chopped flat-leaf parsley, plus more for garnish
4 large eggs

In a 10-inch nonstick skillet, heat the olive oil. Add the onion and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are tender and golden, about 7 minutes. Stir in the 1/4 cup of parsley.

In a large bowl, beat the eggs with a generous pinch of salt and pepper. Pour the eggs into the skillet and cook over moderate heat, gently stirring and lifting the tortilla, until the edge is set and the center is still loose, about 7 minutes.

Put a large, flat plate on top of the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet and cook until the center is set, 1 to 2 minutes longer. Slide onto a serving plate, brush with olive oil and garnish with parsley. Serve right away.

Serves 2 – 4.

Phyllo Wrapped Fillets with Cheese and Mushrooms

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This one is from Fine Cooking. It is quite a bit of work, but worth the effort for a special meal.

Ingredients:
1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 clove garlic, cut in half
2 TBSP unsalted butter
1 TBSP olive oil
1/4 c chopped fresh flat-leaf parsley
Salt and pepper
6 filets mignons, 6 oz. each and about 1-3/4 inches thick
Salt
1 TBSP unsalted butter
1 cakes peppercorn Boursin cheese
1 package phyllo dough, thawed in the refrigerator overnight
1/2 c unsalted butter, melted; more if needed
1/4 c thinly sliced fresh chives

Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel.

Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are very soft and fragrant and the liquid has evaporated, 5 – 8 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.

Season the filets mignons generously on all sides with salt. Heat the butter in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling. Sear the fillets on sides. Transfer to a plate lined with paper towels. Cover and refrigerate for at least 1 hour.

Remove at least 24 sheets of phyllo from the package and cut to size that will wrap around the beef. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out.

Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.
Make four layers, omitting the chives from the last layer. Blot one filet dry with a paper towel, set it in the center and sprinkle it with salt. Spread about 2 TBSP of the Boursin on the filet and top that with 2 generous TBSP of the mushroom filling. Fold the phyllo over the fillet to make a package and place on parchment lined baking pan. Repeat with the remaining fillets. Don’t worry if you tear the phyllo it’s very forgiving. Keep in the fridge until ready to bake.

Take them out of the refrigerator about 20 minutes before you’re ready to bake them.

Position an oven rack in the lower third of the oven and heat the oven to 400°F.

Bake them for 17 – 22 min rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare.

Serves 6.

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Roasted Mushroom and Hazelnut Salad

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This salad is out of this world amazing!! Roasted mushrooms, bitter greens, hazelnuts and creamy manchego cheese- it has it all.

Ingredients:
1 lb mixed mushrooms
olive oil
Salt and pepper
1 TBSP thyme leaves
1 shallot, minced
2 TBSP sherry vinegar
1/4 c hazelnut oil or olive oil
1 bag mixed greens
1 head green-leaf lettuce (about 5 cu
1 oz manchego cheese, shaved with a vegetable peeler into wide curls
3 TBSP hazelnuts, roasted and chopped

Preheat oven to 400°. Separate mushrooms into small clusters (or if single caps, thickly slice). Pile onto a rimmed baking sheet, drizzle with olive oil, thyme, salt and pepper. Roast in a single layer until sizzling and browned on the edges, about 15 minutes, turning once halfway through cooking.

Put shallot, a couple of pinches of salt, a few grinds of pepper, and the vinegar in a small bowl. Let sit 10 minutes to soften and mellow the shallot. Add hazelnut oil and whisk vigorously.

Place salad in a large bowl. Season lightly with salt and toss to mix. Add hot roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with manchego curls and hazelnuts.

Serves 2 – 4.