This is from Ottolenghi – and it is amazing! This is vegetarian and so good!
- 2 tbsp olive oil
- 3 c mushrooms, your choice
- 1/4 c white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked & chopped
- 6 oz cream fraiche
- Grated zest of one lemon
- 1 garlic clove, minced
- 3 tbsp chopped parsley
- 1 c panko breadcrumbs
- 8 oz broccolini
- 10 oz pasta
- Salt and black pepper
Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).
Cook the pasta according to the package.
Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.
In a bowl, mix the lemon zest, garlic and parsley
Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.
Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.
To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.
This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
- 3 tbsp butter or vegan butter
- 1 tbsp olive oil (more for drizzling)
- 1 lb oyster mushrooms, broken into pieces if they are large12 large
- salt and pepper
- 1/4 c shallot, minced
- 3 cloves garlic, minced
- splash of Pernod
- 1 tbsp vermouth
- 1 tbsp flour
- 1/2 c whole milk
- 8 oz fresh spinach
- 1/2 c parmesan, grated
- 1/4 c bread crumbs
- 1/4 c chopped parley
- lemon slices
- 4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.
Broil for 3 – 4 minutes or until browned.
Spread on toast and serve.
Serve with lemon slices.
These are heavenly and filling! I served them with some grilled asparagus. If you are vegan, just leave off the cheese. These make for great left overs, reheat in the oven for 20 minutes.
- 6 portobello Mushrooms, gills scrapes off and cleaned
- 2 tbsp balsamic
- 2 tbsp olive oil
- 1 tbsp tamari or soy sauce
- 1/4 c pine nuts toasted
- 1 can Artichokes in water, drained
- 1 c spinach
- 1/2 c basil leaves
- 8 cremini mushrooms
- 4 cloves garlic
- 1/2 white onion
- 2 tbsp lemon juice
- 4 tbsp olive oil
- Salt and pepper
Preheat oven to 350.
Combine balsamic, olive oil and tamari in a small bowl. Spray a large baking dish, add mushrooms and drizzle with marinade. Turn a couple times to coat and marinate for at least 30 min.
In a food processor combine stuffing ingredients and pulse to combine leaving slightly chuncky.
Stuff mushrooms with mixture and bake for 30 minutes. Top with cheese and bake 5 more minutes to melt cheese.
This recipe is from F&W – it’s a bit of work, and so worth it! The cream sauce is amazing!
- 2 tbsp butter
- 1 lb wild mushrooms, chopped
- 1 tsp thyme
- 1 garlic clove
• 1 tbsp chopped parsley
• 1 tbsp butter
• 1 tbsp flour
• 1 c heavy cream, divided
• 1/4 tsp nutmeg
• Sea salt
• 4 leggs
• 1 c milk
• 1 c flour
• 1 tsp salt
Make the filling:
In a large skillet, melt 2 tbsp butter over moderately high heat. Add mushrooms, thyme, and garlic. Cook until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.
Make the sauce:
In a medium saucepan, melt 1 tbsp butter over moderate heat. Whisk in flour until combined. Gradually whisk in 1/2 c cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 c cream, nutmeg, and 1/2 c of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.
Make the crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe and cook until browned.
Transfer to a plate and top with 1/4 mushrooms and salad greens. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.
Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.
- 5 c chicken stock or veggie stock
- 1 1/2 c polenta
- 3/4 tsp salt
- 1 bay leaf
- 3 tbsp butter or olive oil
- Grated Parmesan
Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.
- 1 lb of mixed mushrooms
- Olive oil
- Salt and pepper
- Sage leaves
In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.
Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.
Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!
- 4 oz diced Pancetta
- 16 oz wild mushrooms, chopped
- 2 cloves garlic minced
- 3 1/2 c chicken stock
- 1 1/2 c arborio rice
- 1 tsp salt
- 1/4 c white wine
- 8 oz spinach
- 1 tbsp lemon juice
- Grated Parmesan cheese
Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.
Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.
Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.
These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper
Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.
In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.
Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture.
Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.
Bake 15 – 20 minutes until the eggs are set.
*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery.