3 delicious dishes that you can do with mushrooms – the County Orange register

Very appreciated for their versatility, the profiles of mushroom flavors go from wood to hazelnut, from mold to sweet. They are loaded with Umami, this quality described as the fifth taste which has the tasty flavor of meat or broth. In addition to their delicious, many argue that they stimulate intestinal health and pack anti-inflammatory properties.

Do not be intimidated by them. Look for firm mushrooms free from weak points or mold. Wash them just before using them, but be sure to store them unwashed. Never immerse yourself in the water to wash them because the mushrooms absorb like a sponge and become pasty. Wipe with damp paper towels. Some prefer to clean them with a mushroom brush with soft hair. If they are extremely dirty, they can be very briefly dipped in cold and dry water.

These are many varieties, but to facilitate the task, the following recipes have easy-to-find mushrooms: white mushrooms, Cremini mushrooms (Portobello immature mushrooms) and “Baby Bellas” (a label used to describe the more mature crememi that are larger than the standard creens but not like Portobellos. to remove the shiitake upper before using it).

Mushroom soup cream with green onions

I love this low -calorie cream from mushroom soup with green onions. Each portion represents only 60 calories. The dark brown caps of the Cremini mushrooms add a delicious terror to the puree soup. The concoction is frothy like a cappuccino, especially if you use a portable immersion mixer to puree the mixture.

Yield: 6 portions

INGREDIENTS

6 to 8 green onions, used and divided

Olive oil cooking spray

14 ounces in Cremini mushroom slices (about 3 cups)

2 medium -sized garlic cloves, chopped

Coarse salt (kosher or sea) and freshly ground pepper to taste

2 fat -free cups, chicken with low sodium content or vegetable broth

1 (12 ounces) can scratch free evaporated milk

INSTRUCTIONS

1. Cut the green onions into 1/4 thick thick slices. Make two batteries: one with the white and light green slices, the other with the dark green stems. Use enough onions to make about 1/2 cup of white and light green slices.

2. Generously spray a 4-quarter pan or a Dutch oven with a cooking spray and place over medium-high heat. Add the white and light green slices of green onion, mushrooms and garlic. Cook until the mushrooms are tender and start to release liquid, about 5 minutes, stirring from time to time. Season with salt and pepper.

3. Add broth and evaporated milk. Cover and boil; Reduce the medium-soft fire and simmer gently until the mushrooms are tender, about 10 minutes. Remove from heat.

4. I prefer puree with an immersion mixer – it makes him more empty. If you don’t have one, work in 3 lots, puree the soup in a mixer (use prudence and hold the cover with Potholder), or use a food processor. Speed ​​in bowls and grind a little pepper on each portion. Garnish with several slices of dark green onion rods.

Source: “50 Best plants on the planet” by Cathy Thomas (Chronicle)

Roasted mushrooms Gremolata Style

Roasting mushrooms bring out their delicious terror. The high heat method creates a caramelized and well tanned surface which adds a degree of subtle sweetness. I like to use CREMINI mushrooms, small Portobello mushrooms that look like mushrooms common with dark brown caps. A larger and more mature version is often labeled in the supermarket like “Baby Bellas” or “Portobellini”. They are also delicious for roasting.

Once out of the oven, throw them with a Gremolata, an Italian seasoning which includes the zest of chopped citrus, chopped garlic and fresh herbs (most often parsley). They make a delicious accompanying dish. Or for the main event, I like to serve them plummeting on a cooked Farro bed. Or use them as an omelet garnish with crumbled goat cheese.

Yield: 4 portions

INGREDIENTS

1 1/2 pounds of mixed mushrooms, or crememi or baby belas

extra virgin olive oil

4 garlic cloves (2 broken and peeled, 2 chopped)

Salt and freshly ground black pepper to taste

1/2 lemon grated zest and juice

2 tablespoons of dried breadcrumbs (simple or seasoned)

1 tablespoon of capers, rinsed, drained, chopped

2 to 3 tablespoons of chopped Italian parsley

INSTRUCTIONS

1. Preheat the oven to 400 degrees. To remove pieces of debris, brush the mushrooms with a damp paper towel or a cloth. Cut the stems of the stems if they seem discolored. Cut the mushrooms so that they are all about the same size; This may require cutting the largest mushrooms in two or in neighborhoods.

2. Place the mushrooms and broke the garlic in a bowl. Add enough oil to coat lightly and salt and pepper. Mix, chewing oil to coat. Place in a single layer on a baking sheet on board. Roast in the preheated oven until they are golden and crisp on the edges. The roasting time will vary depending on the humidity of the mushrooms, between 15 and 28 minutes.

3. Mix mushrooms and roasted garlic with chopped garlic, zest, juice, breadcrumbs, capers and parsley. Taste and adjust the seasoning if necessary.

Source: Adapted from “Six Seasons: A New Way With LEGETABLE” by Joshua McFadden (craftsman)

Rigatoni with fast bolognais mushrooms

The heads of America’s Test Kitchen check that Cremini mushrooms have been pulled into small pieces in a food processor, do an excellent job to imitate meat. In their new book “MEATLESS MEAT”, they show tasty mushrooms in a Bolognese of quick mushrooms to use for NAP Rigatoni. The Romano Romano grated cheese brings a salty punch to the dish. Vegetarians and carnivores will both appreciate this tasty dish.

Yield: 4 to 6 portions

INGREDIENTS

1 tablespoon of salt

1 Rigatoni book

1/4 teaspoon of salt, more salt for cooking pasta, divided use

1 book of Cremini mushrooms, cut, confined

3 tablespoons of extra virgin olive oil

1 small onion, finely chopped

1 carrot, peeled, finely chopped

1/4 cup of tomato paste

3 cloves of garlic, chopped

1/4 cup of dry white wine

1/4 cup of grated Pecorino Romano cheese, more additional for the service

INSTRUCTIONS

1. Bring 4 water pints to a boil in a Dutch oven. Add 1 tablespoon of salt and pasta; Cook, stirring from time to time until Al dente. Reserve 1 cup of cooking water, then drain the pasta and return to the pot.

2. Meanwhile, it is the mushrooms on and off in a culinary robot until they are finely chopped, about 10 pulses. Heat the oil in a 12 inch pan over medium-high heat until smoking. Add the mushrooms, the onion, the carrot and 1/4 teaspoon of salt; Cook until the mushrooms appear dry and start to stick to the bottom of the pan, about 14 minutes.

3. Incorporate the tomato paste and garlic; Cooking for about 1 minute. Stir in the wine, scrape the golden bits and cook until you evaporate, about 2 minutes. Stir in the reserved cooking water and bring to a boil. Add the sauce and the pasta pecorino to the pot and stir to combine. Serve with additional pecorino.

Source: “Especially without meat” from American testing