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Tag Archives: mushroom

Green Bean Casserole

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I guess this is based on some type of dish people routinely make with soup mix, but since I have never tasted the original I am evaluating it on its own merits. Of course I used completely different proportions of beans (and used flat beans) and mushrooms. I also made my own fried onions. Perhaps because I ignored proportions there was too much sauce, although the taste was fine. I think it would be nice with some potato added to make a full meal.

Mushroom Bourguignon

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I started with this recipe, but I modified it for stove-top cooking. I left out the celery and spinach as well, but added a little nutritional yeast. Instead of serving it with the potato-cauliflower mash, I served it with plain pasta.

Mushroom Paradise Pasta

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Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.

Ingredients

  • 1 clove minced garlic
  • 100 grams mushrooms (I used chanterelles), sliced
  • 1 bell pepper or romano pepper, thinly sliced
  • two handfuls of leafy green vegetables (I used one baby bok choy)
  • 1/4 teaspoon red chilli flakes
  • 1/2 teaspoon fresh ground grains of paradise, or black pepper
  • 2 tablespoons oil
  • 200 ml vegan white wine
  • 200 grams egg-free pasta
  • 6 tablespoons cream substitute (I used oat cream)
  • 2 tablespoons fresh chopped parsley (optional)
  • salt to taste

Methods

Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.

While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.

Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.

Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.

Serves two when accompanied by a salad.

Chanterelle Pasta

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To make this, I pan-fried chanterelles in a bit of oil. Meanwhile I cooked the pasta in boiling water along with one toe of garlic, which I later disposed of. The mushrooms are so delicate in taste that any more direct garlic would have overwhelmed them. I added some frozen peas just before draining the pasta. The pasta, together with the peas, were added to the mushrooms, along with salt, pepper, and oat cream. I cooked it until the cream coated the pasta. I topped it with parsley.

Hiyashi Chuka

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I tried this dish of cold ramen noodles using vegetable ingredients: vegetable stock in place of chicken stock, and fried tofu in place of chicken. I also used light miso instead of a red because that is what I had. I left off the tomato and included courgette/zucchini, sweet pepper, and rehydrated shiitake mushrooms. Finally, I didn’t use ramen noodles at all but udon.

The recipe didn’t provide instructions for cooking vegetables, so I par-boiled the carrot and courgette, then pan-fried them, along with the mushrooms and sweet pepper, with ginger. I deglazed the pan with sake. Both the sauce and the vegetables had a lot of flavour.

Fusion Lunch of Leftovers

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This is the sort of meal I throw together for lunch when I’m home. I had two king oyster mushrooms which I forgot to put in my mushroom pasta, two leftover baby bok choy, and fenugreek sprouts which I’d left to develop some leaves.

I started by heating some oil and adding two smashed garlic cloves, 1/2″ of sliced ginger, and 2 dried red chiles. Meanwhile I started some water to boil for rice noodles.

I chopped the bok choy and mushrooms and added them to the spices, along with the white part of a spring onion, then put on a lid and let it cook on medium-high heat, stirring from time to time. When the water was ready, I cooked the rice noodles, drained them, and set them aside.

When the vegetables were cooked, I removed the lid and added the rice noodles, a bit of soy sauce, some mirin, a touch of sesame oil, and ketjap manis. I removed it from the heat and stirred in the rinsed fenugreek sprouts and the green part of the spring onion.

I removed the chiles, garlic and ginger before serving.

Mushrooms in Wine

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In this recipe, which comes from World Vegetarian by Madhur Jaffrey, white mushrooms are cooked with coriander seeds and white wine. Lemon juice, black pepper, salt and parsley are added after cooking.

Note: Ensure your wine is vegan to make this recipe vegan.