Healthy Mediterranean Cooking at Home

Category Archives: mushrooms

Ingredients

1 tablespoon + 1 teaspoon sesame oil, divided
1/4 medium onion, sliced
1 teaspoon grated ginger
1 large garlic clove, grated
4 cups low-sodium chicken stock
1 tablespoon soy sauce
4 oz shiitake, mushrooms, sliced
1 packager frozen dumplings { I used pork and ginger soup dumplings from Trader Joe’s)
3 green onions, sliced
If you like it little spice in the broth, add a pinch of cayenne pepper

Directions

Heat 1 tablespoon of sesame oil in a large saucepan. Add in the onion. Sauté 2-3 minutes until slightly softened. Add garlic and ginger. Sauté for 30 seconds. Add in the chicken broth, soy sauce, and mushrooms.

Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes.
Add the remaining teaspoon of sesame oil and green onions. Simmer another 2-3 minutes. Season to taste with salt and pepper. Keep warm.

Heat the dumplings in the microwave
Cut the corner of the soup dumpling bag open to allow steam to escape.
Place the soup dumplings on a microwave-safe tray.
Heat on high for 2 minutes, or until the dumplings are cooked through.
Let it sit for 1 minute before removing it from the microwave.

Place 3 dumplings in two separate soup bowls and pour the broth over the dumplings.

Chinese Lettuce Wraps

Ingredients

1 pound lean ground pork
1 medium onion, chopped
1/4 cup hoisin sauce
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon rice wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons Thai chili sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
4 green onions, chopped
1 tablespoon sesame oil
Large lettuce leaves

Directions

In a large skillet, cook pork and onion over medium heat for 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce, and chili sauce until blended. Add water chestnuts, green onions, and sesame oil; heat through.

To serve, place pork mixture in lettuce leaves; fold lettuce over the filling.


Ingredients

1 lb pizza dough, at room temperature
16 oz whole milk mozzarella cheese, sliced thin
¼ cup grated Parmesan cheese
Sauce
14 oz container of finely chopped Italian tomatoes
2 tablespoons of olive oil
2 garlic cloves, minced
1 medium onion, sliced
12 oz fresh button mushroom, sliced
1 teaspoon dried Italian seasoning

Directions

For the dsauceSaute the mushrooms and onions in oil until tender. Add the remaining ingredients and simmer for 20 minutes/
To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.


Summer Squash Pie

Ingredients

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
1 cup milk
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)

1 small red onion, sliced thin
1 tablespoon Greek seasoning with salt
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese

Directions

Preheat the oven to 400degrees F°
Fit the pastry into a pie pan and crimp the edges.
Spread the mozzarella cheese on the bottom of the pastry.
Mix the squash, and onion, with the Greek seasoning, egg, and milk. Pile into the pastry shell. It will look like you have too much but that is ok.


Place the pie on a cookie sheet and bake for 1 hour. Sprinkle the cheddar over the top of the pie and return the pan to the oven for 5 minutes. Remove the pan to a rack to cool for about 20 minutes before serving.

Serve with tomato slices dressed with Ranch dressing and
Air- Fried Mushroom Caps

Air Fryer Crispy Breaded Mushrooms

Ingredients

6=8 large cremini mushrooms
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
1/2 cup panko breadcrumbs

Directions

Clean the mushrooms and remove any long stems.
Make 3 dipping stations: a plate for flour, salt, and pepper, a bowl for the egg and milk (whisked together), and a bowl for the breadcrumbs.
First coat the mushrooms in the flour. Then dip them in the egg mixture, shaking off any excess. Then roll them in the breadcrumbs. Complete the breading process for all the mushrooms.

Place the mushrooms on a tray. Spray evenly with oil.
Set the mushrooms in the air fryer basket, spaced out a bit. Air Fry at 400 degrees F (200C) for10-12 minutes, depending on your preferred level of crispiness, carefully shaking the basket at the halfway point.


Filet Mignon With Mushroom Gravy

I served this dinner entre with mashed potatoes and spinach.

Ingredients

Steak
2 Filet Mignon steaks, each weighing 5-6 oz
Olive oil
Steak seasoning

Mushroom Gravy
1 shallot, diced
2 tablespoons butter
4 oz mushrooms, shiitake, cremini, sliced
Salt and pepper to taste
¼ teaspoon dried thyme1/4 cup flour
2 cups beef broth

Directions

Pound the steaks so they are both one inch thick. Let sit at room temperature for 30 minutes.
Preheat the air-fryer to 400 degrees F for 5 minutes.
Rub the steaks with olive oil and season with steak seasoning or salt and pepper.
Place the steaks in the air fryer and cook for 3 minutes, turn the steaks over and cook for 4 minutes for medium-rare.

Use an instant-read thermometer to check the doneness. Although this recipe gives suggested times for how long to cook the steaks, it really varies based on the thickness of the steak. The thickest part of the steak should register 125°F for rare, 130 to 135°F for medium-rare and 140°F for medium. If you check the steaks and they’re not at your preferred temp, continue cooking them and check the temperature after two more minutes of air frying.

Remove to serving plates and let rest while you make the mushroom gravy.

For the Mushroom Gravy
Heat the butter in a saucepan until melted. Add the shallot and cook for one minute. Add the sliced mushroom and cook until tender, about 5 minutes. Add salt and pepper to taste. Stir in the flour and cook for a minute. Slowly add the broth and bring it to a low boil. Cook until thickened. Pour some over the cooked steaks.


Beef Stroganoff

Serve with a salad.

Ingredients

1 pound beef tenderloin fillet tips
Salt and pepper
3 tablespoons unsalted butter,
2 tablespoons all-purpose flour
1/2 small onion, sliced
4 oz sliced mushrooms
2 cups beef broth
1 teaspoon prepared Dijon mustard
1/2 cup sour cream
5-6 oz egg noodles, cooked to package directions
Chopped parsley leaves, garnish

Directions

Cook the noodles, drain, and reserve.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook for 5 minutes or until mushrooms are tender.

Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.


Farro

One of the seven original grains cited in the Bible, farro was popular for hundreds of years until modern baking techniques left it behind.  Americans are finding it again and realizing that this savory and tasty grain has many modern uses. Italians not only like to use it in bread but also in cakes, pizza, and soups. Related to wheat but very different, this grain is friendly to the body, a great source of fiber, and naturally contains high levels of nutrients, vitamins, and protein.

Farro with Artichokes

Makes 6 servings, about 1 cup each

In this dish, farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes, and fresh basil.

1 1/2 cups farro, rinsed
1 sprig of fresh sage
1 sprig of fresh rosemary
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1-15-ounce can no sodium added, diced tomatoes drained well
1 9-ounce box frozen artichoke hearts, thawed and coarsely chopped
1/4 cup torn fresh basil leaves
1/2 teaspoon coarse salt
Freshly ground pepper to taste
Pinch of crushed red pepper
1 1/2-2 cups reduced-sodium chicken broth, vegetable broth, or water
1/2 cup grated Pecorino Romano cheese, divided
1 teaspoon freshly grated lemon zest

Directions

1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper, and crushed red pepper.
3. Add 1/2 cup broth (or water), bring to a boil over medium heat, and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed and the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.

 Italy‘s Other National Dish-Polenta                                                                                                                                                                                                                                                   

Polenta, a coarsely or finely ground yellow or white cornmeal, has been called by some the “Italian grits” and there are similarities to the hominy grits that are so popular in the southern United States. The key to the popularity of Polenta is its versatility. It can be served with nearly anything and that is why it has spread to every corner of Italy, where Italians always make use of what is locally grown or raised. Soft polenta is often a replacement for bread during a meal, or instead of the pasta course, served with butter and cheese and possibly shaved truffles. Polenta can also be served as a side dish to regional meat dishes such as Osso Bucco, chicken, and fish. Polenta in cake form can be layered with Parmigiano-Reggiano cheese and baked.

Italian Style Braised Pork Chops With Polenta

  • 4 boneless loin pork chops (about 1 inch thick) and trimmed of all fat
  • 1/4 cup of flour
  • 1 onion, sliced thin
  • 1 green bell pepper, sliced thin
  • 1/2 cup of sliced white mushrooms
  • 1-15 oz. can of diced tomatoes ( no salt added)
  • 2 cloves crushed garlic
  • 1 teaspoon of dried oregano
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ground black pepper
  • salt and pepper to taste

Directions

Sprinkle chops with salt and pepper. Dredge chops in flour.

 Heat oil in a large skillet with a cover. Brown chops on both sides. Add onions, sweet peppers, garlic, and mushrooms and cook for 10 minutes. Add tomatoes and oregano and cover and let simmer for about an hour until tender.

POLENTA

  • 6 cups of water
  • 2 cups of instant polenta
  • 2 tablespoons of olive oil
  • Salt and fresh ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
Directions
Bring water to a boil and slowly add Polenta. Cook Polenta while whisking constantly for about 10 minutes. Remove from heat and add oil, cheese, salt, and pepper. Transfer Polenta to a lightly oiled 9×13-inch dish, smoothing until flat. Chill in refrigerator 30 minutes or until firm. Cut into 3 “ squares, brush with olive oil and grill, pan-fry, or broil until golden brown on the outside and heated through. Place pork chops and sauce over Polenta squares.

Extra squares of Polenta can be frozen for future meals.

Polenta Squares


Beef Tenderloin Tips

Ingredients

1 lb tenderloin tips
1 teaspoon steak seasoning {Montreal}
½ cup finely diced onion
4 oz can sliced mushrooms, drained
1 tablespoon olive oil
1 tablespoon butter
1-6oz package brown gravy mix
1 tablespoon Worcestershire sauce
2 cups water

Directions

Mix the steak tips with the steak seasoning.
Heat a large skillet over medium to high heat. Add the butter and oil. Brown tenderloin tips on one side, turn them over, and add the diced onion. Finish browning the steak.. Add water, Worcestershire sauce, mushrooms, and the gravy mix.. Bring to a boil, while continually stirring. Reduce heat and simmer over low to medium heat until meat is cooked and gravy has thickened about 2-3 minutes.,.

Serve with Baked Potato or Mashed Potatoes.

Peas With Onion

Ingredients

1 medium onion, sliced
1 teaspoon minced garlic
2 tablespoons butter
1 package (16 ounces) frozen peas
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.


Filet Mignon In Mushroom Sauce

2 servings

Ingredients

4 tablespoons butter, divided
1 teaspoon olive oil
2 beef tenderloin steaks 5-6 ounces each)
Fresh thyme sprig
1 clove garlic, cut in half
1 cup sliced fresh mushrooms or a 4oz can, drained
1 tablespoon chopped shallot
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup beef broth
1 tablespoon Worcestershire sauce

Directions

With a meat mallet flatten the steaks between sheets of plastic wrap to ½ inch thickness.
In a medium skillet, heat 2 tablespoons butter and oil over medium-high heat; Add the thyme, garlic, and steaks. cook steaks to medium-rare, a thermometer should read 125°F, 4 minutes per side. Remove the steaks from the pan to a plate and cover with foil. Discard the garlic and thyme.


In the same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and shallot until tender. Stir in flour, salt, and pepper until blended; gradually stir in broth and Worcestershire sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Return steaks to the pan and simmer in the sauce for 2 minutes, turning them over after 1 minute.

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil
2 bunches asparagus
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove. chopped
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup Italian seasoned Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in a 13 X 9-inch dish. Drizzle with the oil and lemon juice. Sprinkle with garlic, salt, pepper, and lemon zest.
Top with breadcrumbs and bake for 20 minutes.

Twice-Baked Potatoes

2 servings

Ingredients

1 large russet potato, 12 ounces
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons butter, at room temperature
1 slice bacon cooked and crumbled
2 tablespoons chopped chives

Directions

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Sprinkle with salt and pepper. Roast on a sheet tray covered with foil until tender, 50 minutes to 1 hour.

While still hot, slice a thin layer off the top of the potato and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around on the potato shell. Season the insides of the potato shell lightly with salt and pepper.

To the bowl with the potato flesh, add the sour cream and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Mound into the potato shell and bake for 15-20 minutes until hot. Sprinkle with bacon and chives. Cut in half and serve.


Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,


 

Porterhouse Steak

Ingredients

1 Porterhouse or T-Bone Steak, 1-inch thick. at room temperature
Steak seasoning
2 tablespoons unsalted butter
Mushroom Blue Cheese Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over high heat for 5 minutes.
Coat both sides of the steak with steak seasoning. I use Montreal. When the pan is hot, add the steak and sear evenly for about 2 minutes per side.

 


Remove the pan from the heat and top with the butter, then place the pan in the oven. Cook the steak for 8 to 10 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes. Remove the bone and thinly slice the steak. Pour the mushroom sauce over the steak and serve.

I like to serve this steak recipe with baked potatoes and sauteed spinach.

Mushroom Blue Cheese Sauce

Ingredients

4 oz can of sliced mushrooms, drained
1 large shallot finely diced
1 teaspoon butter
Pinch of black pepper
1 tablespoon of crumbled blue cheese
1 tablespoon sour cream
1 tablespoon chopped chives

Directions

Melt the butter in a small skillet. Add the shallot, mushrooms, and pepper. Cook over low heat for 5 minutes. Stir in the cheese, sour cream, and chives and cook until warm.



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