Portobello Mushrooms with Red Wine Reduction or "You'll be Happy as a Hobbit"

Sunday, March 20, 2011

Portobello Mushrooms with Red Wine Reduction

We got these beauties in our produce mix this week.  I make mushrooms this way as salad toppings, a side, mixed in pasta or a delicious topping to a steak or chicken.  They are SO flavorful! I absolutely love these. Cooking with wine can be intimidating at first, but trust me, it's nothing!  Open up a bottle of red wine, pour yourself a glass and get ready to eat in 10 minutes.  You will feel like a gourmet chef after this!

photo by sara tady ©

Ingredients:
Portobello or Crimini Mushrooms (wiped clean with a damp paper towel-do not run under water!)
Red wine
Butter
Salt and Pepper

Instructions:
1) Melt about about 1 tbsp of butter in a non-stick pan.  Medium heat.
2) Drop sliced, unseasoned portobellos or whole crimini mushroom caps in pan to saute 3 minutes.  Do not touch or mix around.
3) Flip over, salt and pepper. 2 minutes
4) Pour about 1/4-1/2 cup of red wine into pan.  Let reduce for 1-2 minutes until wine reduces or becomes absorbed.

photo by sara tady ©

Print this Recipe

Endive, Apples, and Grapes

Ingredients

4 Servings

• 2 large unpeeled tart-sweet apples (such as Fuji or Gala)
• 1½ tablespoons salted butter
• 2 large heads of Belgian endive (12–16 ounces total), halved lengthwise
• 4 small clusters green grapes
• 5 small rosemary sprigs
• Fleur de sel or other sea salt
• 2–3 tablespoons water
   

  Preparation

  Quarter and core apples. Using vegetable peeler, shave off thin strip of peel down center of each apple quarter, leaving remaining peel intact. Melt butter in large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add grape clusters and scatter rosemary sprigs over; cook, uncovered, without turning or stirring, until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes. Carefully turn endive, apples, and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Season with fleur de sel and freshly ground black pepper.

  Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits, forming small amount of sauce. Spoon sauce over endive mixture and serve.

  Recipe by Dorie Greenspan

Vegetable Noodles

Summer is best time to start making vegetable ‘noodles’

By MELISSA D’ARABIAN

Published: July 12, 2017

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Vegetable “noodles” are super trendy, and summer is the best time to make them since the king of the veggie noodle — zucchini —is ubiquitous, and inexpensive.
Go ahead and load up, because zucchini is a true powerhouse of vitamins. One cup provides over a third of your daily vitamin C, and about 10 percent of five additional vitamins and minerals, and weighs in at under 20 calories.
While “zoodles” are easily the most popular noodle, noodles can be made from a variety of vegetables.
Try other summer squashes, winter squash such as butternut, beet, carrot, sweet potato and parsnips.
Veggie noodles are easy to make, too. You can buy an inexpensive spiralizer to make quick work of cutting perfectly-shaped noodles.
Or, you can even use your vegetable peeler to shave long, thin ribbons from your vegetables; no special equipment needed.
Cooking the noodles is quick, too: usually by steaming or sauteeing briefly.
Some veggies, like summer squash, can be left completely raw if you want, and made into a cold summer noodle-like salad.
If you have been seeking the perfect recipe to dip your toe into the veggie noodle world, today’s recipe is perfect.
Sunshine Vegetable Ribbons can be made in mere minutes using only a vegetable peeler and a pan as equipment.
The flavors are bright and familiar: a little garlic, lemon, toasted pine nuts and nutty parmesan cheese.
Serve this as a pretty first course, as a side dish or even as a vegetarian main course, with a thick slice of crusty Italian bread on the side.
Once you’ve mastered the vegetable peeler noodle, get creative and explore the endless options for this new technique, swapping in vegetables for pasta in your favorite recipes.
Sunshine Vegetable Ribbons
Servings: 4
Start to finish: 15 minutes
2 large carrots, peeled
2 crookneck squashes (yellow summer squash)
2 zucchini
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
1 ounce parmesan cheese, shaved into shards with a vegetable peeler
Lemon zest or fresh herbs for garnish, if desired
kosher salt
Freshly ground black pepper
Use a vegetable peeler to shave long, thin ribbons (like flat noodles) of the vegetables. (You will likely have a thin core remaining of each vegetable.)
Heat olive oil over medium heat in a large saute pan.
Add the garlic and saute for one minute, until fragrant.
Add the vegetable ribbons, a pinch of salt, and stir.
Add the lemon juice and cover with a lid for just one minute (or longer if you want very soft ribbons).
Remove the lid, and remove from heat.
Serve on four plates, topped with pine nuts, parmesan cheese, black pepper and lemon zest or fresh herbs.
Nutritional information per serving: 128 calories; 66 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 6 mg cholesterol; 408 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; and 6 g protein.