spinach and mushroom scrambled egg wrap.
spinach and mushroom scrambled egg wrap.
shaved asparagus and mushroom pizza.
jalapeño and bacon stuffed mushrooms.
juicy veal chops with mushrooms.
the mushroom melt.
pumpkin risotto with mushrooms.
this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)
tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!
- first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
- now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
- so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
- now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.
so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)
for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)
for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)
serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)
a spin on pad thai.
Calzone stuffed with pepperoni and mushroom, or whatever filling you want.
Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!
I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.
This recipe makes 8 small tacos
Eggplant Soft Shells
- 8 Round-Shaped 1/4” Slices of Eggplant
- 2 1/2 Cups Water
- 1/4 Cup Braggs Liquid Aminos (or soy sauce)
-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.
Pico De Gallo
- 1 Large Tomato
- 1 Small White Onion
- 1/4 Cup Fresh Cilantro, minced
- Juice of Half a Lime
-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.
- 4 1/2 Cup Mushrooms, Roughly Chopped
- 1/4 Cup White Onion, Diced
- 1 Tbsp. Olive Oil
- 1 1/2 tsp. Chili Powder
- 1 1/2 tsp. Cumin
- 1/2 tsp. Paprika
- 1/4 tsp. Dried Oregano
- Pinch of Cayenne
-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.
- A Heaping 1/2 Cup of Daiya Cheddar Shreds
- 2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled Jalapeños
-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.
Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!
Mini Polenta Cakes with Feta & Wild Mushroom Ragu
1 cup coarse ground Polenta
3 cups Water or Broth (veggie or chicken)
1/2 cup crumbled Feta Cheese
pinch of dried Thyme
pinch of dried Garlic Salt
pinch of Black Pepper
a few large handfuls of Dried Wild Mushrooms:
1 cup hot broth (to Soak Mushrooms, use the same kind broth you used to cook Polenta above)
another pinch of Thyme, Garlic Salt & Black Pepper with the addition of Saffron
splash of Olive Oil
Chives, finely snipped
In a medium saucepan cook the Polenta according to package directions -or- Bring liquid to a boil, slowly whisk in polenta, and spices. Turn heat to low, stirring continuously. Cook for about five minutes or until it all the liquid is absorbed. The mixture will be very thick. Take off stove once liquid is absorbed. Add feta and combine thoroughly.
Prepare a glass pan or baking sheet with a light coat of olive oil or cooking spray. Transfer polenta to baking sheet and spread it evenly into a 1/2 inch layer. An offset spatula or regular spatula is helpful here. Let it cool completely. You can cover it and put it in the fridge for a little while or just leave it at room temperature. Once solid, cut out your shapes with any cookie cutter or cut into squares with a knife when the polenta is firm.
Coat or spray a sauté pan with a thin layer of oil. You can use the same pan you will use below for the mushrooms, less clean up. Heat on medium heat and lightly brown each piece of polenta on both sides. They will be slightly crispy on the outside and creamy in the middle.
In a medium bowl combine dried mushrooms and hot broth. Let them soak for about 20 minutes. Squeeze liquid out with your hands and transfer mushrooms to a cutting board. Dice into small pieces. In a sauté pan lightly coated with oil, add mushrooms and seasonings. Cook on medium heat for a few minutes, until flavors combine and mushrooms caramelize a bit. Add remaining broth to pan and continue to cook until most of the liquid has been reduced.
Top each polenta flower with a small amount of wild mushroom ragu. Snip small pieces of chives to garnish tops of shapes.
Makes about 32 2″ flowers
Fennel and Mushroom PIe. A filling, one-dish, springtime vegetarian meal.
Mushrooms Stuffed with Brie
1) USE GARLIC..not powder. Makes a HUGE difference
2) Fill mushroom with brie so it overflow a little after baking
Cost: Around $11 for 9 servings