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Posts Tagged ‘mushrooms’


I swear I did NOT fall off the face of the earth – not that anyone was probably all that worried. It’s been a pretty stressful two weeks, but, I’m back on track and getting caught up on blogging. *whew*

For this week’s Tyler Florence Fridays submission, I decided to try his Broiled Portobello Sushi with Soy Glaze from his book Tyler Florence’s Real Kitchen. Though I did have some issues with the sushi rice sticking together, this was really good. Really good. I wanted to put the glaze on everything and lick it off. (I actually saved what was leftover – a LOT – to put on some fish this weekend.) It was best first thing after making it – so don’t feel bad about gobbling it up right away.

Tyler Florence broiled portobello mushroom sushi with soy glaze
Tyler Florence broiled portobello mushroom sushi with soy glaze

Broiled Portobello Sushi with Soy Glaze
Tyler Florence’s Real Kitchen, Pg. 77

Ingredients:

3/4 cup low-sodium soy sauce
2 tbsp. brown sugar
2 tbsp. sake (I used mirin)
1 tsp. sesame oil
1 garlic clove, smashed
1-inch piece fresh ginger, peeled & minced
3 small portobello mushrooms, cut on the bias in 1/2 inch slices
1 1/2 cup prepared sushi rice
1 sheet nori seaweed, halved and cut in 1/2 inch strips
2 tbsp. sesame seeds, toasted (I totally forgot these)

Preheat oven to 400 degrees. In small pot, combine soy sauce, brown sugar, sake (mirin), sesame oil, garlic and ginger over low heat. Swirl the pot around occasionaly and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.

Dab your fingers in a little water and grab about 2 tbsp. of sushi rice. Gently squeeze it in your palm to make it a compact mound. Put a portobello slice on top of that and wrap with a band of nori, moistening the ends to seal. Garnish with sesame seeds.

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I know this is kind of old, but we made this about 2 weeks ago to use up the shiitake mushrooms and asparagus we got from our CSA. I think the mushrooms were pretty much on their last leg. We should have made this earlier in the week, but it just never happened. 

It was really good – then again, I’ve yet to find a risotto I don’t like. 🙂 This recipe came from Alton Brown (of Food Network’s Good Eats fame) and I have yet to be steered wrong by Alton. I halved the recipe. 

 

wild mushroom and asparagus risotto

wild mushroom and asparagus risotto

 

Wild mushroom and asparagus risotto
From Alton Brown, Good Eats

Ingredients:

6 cups chicken broth
2 tbsp. unslated butter
1 cup finely chopped onion
kosher salt and fresh ground pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, abut 3/4 cups
7 ounces asparagus, cooked and cut into 1-inch pieces, about 1 1/2 cups

Directions: 

Heat chicken broth just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan. Taste and season, to taste, with salt and freshly ground black pepper.

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Smothered chicken


While Scott was out of town this past week, I was looking for something easy that would be good enough to eat for a week and not get sick of it. I found this dish on Amy’s blog, Skinny food by Amy, and it was perfect.

 

smothered chicken

smothered chicken

Smothered Chicken (serves 6)
From Skinny food by Amy 

 

4 whole boneless skinless chicken breasts
12 ounces Mushrooms — fresh (I used 8 oz sliced baby portobella mushrooms)
1 can 98% fat-free Cream of mushroom soup
1 can 98% fat-free Cream of chicken soup
1 can French Onion Soup
1/2 onion 

Cut chicken breasts into stew size chunks, and sauté while washing and cutting mushrooms in half. Then simply add all other ingredients to chicken and simmer about 1 hour (I did this for half an hour covered and half an hour uncovered). You can also do this in a crock pot. Serve over rice.

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