- 1 1/2 cups unbleached flour
- 1/2 cup butter
- 3 Tbs. ice water
- 1/2 tsp. salt
- 1 large onion, chopped
- 3 Tbs. veg. Oil
- 2 carrots, diced
- 1 potato diced
- 1/2 tsp. Paprika
- 1/2 tsp. dried basil
- 1/2 tsp. Marjoram
- 1 parsnip, diced
- 1/2 cup sliced mushrooms
- 1/2 cup peas or beans
- 1/2 cup corn
- salt and pepper
- 2/3 cup bread crumbs
- 2 Tbs. Butter
- 2 Tbs. unbleached flour
- 1 cup milk
- 1 tsp. Dijon mustard
- 1/4 tsp. Nutmeg
- 2 cups grated cheddar
To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.
Adapted from Sundays at the Moosewood Restaurant.
Translated from the Germanic Alsatian dialect, baeckeoffe means “baker’s oven,” as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
- 1 tablespoon butter
- 1 pound sliced mushroom caps
- 1 teaspoon minced garlic
- 1 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large thyme sprig
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons 1/3-less-fat cream cheese
- Cooking spray
- 4 cups vertically sliced onion (about 2 medium onions)
- 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
- 2 cups packed baby spinach leaves
- 1/2 teaspoon salt, divided
- 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 cup heavy whipping cream
- 1/2 cup (2 ounces) shredded Gruyère cheese
Preheat oven to 350°. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.
Yield: 4 servings (serving size: about 1 1/4 cups)
- 4 cups dashi*
- 1/2 cup mirin (sweet Japanese rice wine)**
- 1/2 cup soy sauce
- 2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
- 1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
- 9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
- 1 bunch garland chrysanthemum, large stems removed, and/or fresh spinach leaves, coarsely chopped (about 3 cups)
Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve. Makes 6 servings.
*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
**Mirin is available at Japanese markets and in the Asian foods section of many supermarkets.
- 1 ½ lb. broccoli
- 2 large carrots (optional)
- 1 medium onion
- 12-15 large mushrooms
- ¾ lb. firm tofu
- 8 oz. uncooked soba noodles
- 4 Tbsp. yellow, Hatcho or barley miso
- 6 Tbsp. almond butter
- 1 1/1 cup boiling water
To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl. Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste. Add remaining water and mix until well combined. Cut broccoli into 2-inch spears. Slice optional carrots into ¼ inch thick slices. Cut onion or leek into 1 inch cubes. Quarter the mushrooms. Cut tofu into 1-inch cubes. Get two pans of water boiling. Steam vegetables over one while boiling soba noodles in the other. Both soba and vegetables should be ready in 6-8 minutes, depending on your taste. Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well. Serve vegetables on top od lightly sauced noodles. Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.
From Still Life with Menu Cookbook by Mollie Katzen.
- ¾ Lb spinach and/or other greens
- 1 cup sliced green garlic
- 2 Tbs olive oil
- 2 eggs
- 1 Lb ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups chopped onion
- ½ Lb oyster (or other) mushrooms
- 2 Tbs vermouth
- 1-2 tsp lemon juice
- salt and pepper to taste
Prepare a dough as you would for pizza crust.
Chop the spinach coarsely. In a heavy pan, sauté the garlic in 1 Tbs of olive oil until limp. Add the spinach with some salt and pepper and cook until the spinach is wilted and the water it releases is boiled off. Remove from heat and toss with the lemon juice. Beat one egg into the ricotta along with the parmesan cheese and mix with the cooked spinach mixture.
In another pan, sauté the onion in the remaining olive oil until it begins to brown. Add mushroom and continue cooking until they begin to brown. Add salt, pepper and vermouth and stir until the vermouth evaporates.
Lightly oil a cookie sheet and sprinkle with cornmeal. Roll out the dough to about 15×20 inches and place on cookie sheet. Spread the Ricotta and spinach mixture onto the dough leaving approx. 3 inches around the edges and cover the cooked mushrooms over the spinach. Pull the edges of the dough over the filling and fold together. Beat the remaining egg with a spoonful of oil and brush onto the dough. Bake in a 400 degree oven for about 35 minutes. When it is fully cooked, allow it to cool for a few minutes before slicing into wedges for serving.
- ½ cup brown or green lentils
- 3 Tbs. Olive Oil
- ½ pound Shiitake mushrooms, sliced
- 1 garlic clove, minced
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. ground black pepper
- 1/8 tsp. turmeric
- ½ Lb. coarsely chopped greens
In a small sauce pan, cover the lentils with 2 ½ cups water or broth and bring to a boil. Cover and cook over low heat until lentils are tender, approx. 30 minutes. Meanwhile, in a sauté pan, heat 2 Tbs. of the olive oil, add mushrooms and season with salt. Cover and cook over moderate heat stirring, until the mushrooms are tender and starting to brown, approx. 5 minutes. Add the remaining olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook stirring until fragrant, approx. 1 minute. Add the greens and cook until wilted, approx. 5 minutes. Add the lentils and their cooking liquid to the mushrooms and greens and cook for 3 minutes. Add more liquid if the lentils are too dry. Season with salt and ladle into bowls.
Adapted from Food and Wine February 2011.
- 4 medium sized portabello mushrooms
- sea salt/ fresh cracked pepper
- 2 tbsp extra virgin olive oil
- 2 fresh mozzarella balls, sliced
- 1 bok choy, chopped
- 1 tbsp. ginger, sliced
- 2 tbsp. Balsamic vinegar
- 1 tbsp. fresh mint, chopped
- 1 lemon, juiced
- ½ onion, sliced
Preheat oven to 375 degrees. Remove the stems of the mushrooms, place on a baking sheet, season, and sprinkle with fresh lemon juice. Place in the oven for approx. 4-5 minutes. Remove and put aside. In a sauce pan add 1 tbsp. Olive oil, heat, add onion, season, and saute for 2 minutes, add ginger and bok choy and saute an additional minute, add fresh mint Place the saute in the mushrooms, top with fresh mozzarella and place back in the oven for 5-7 minutes. Drizzle with balsamic vinegar and serve.
For the dough:
- ½ tsp. active yeast
- ¼ cup warm water
- 1 ½ cups unbleached flour
- 1 large egg, beaten
- 2 Tbs. olive oil
For the topping:
- 2-3 fresh onions, thinly sliced
- 3 garlic cloves thinly sliced
- 2 Tbs. olive oil
- 6 large plum tomatoes (canned or frozen)
- 2 zucchini, thinly sliced
- ¼ – ½ cup sliced black olives
- ½ cup thinly sliced mushrooms
- 1 cup grated mozzarella or 8-oz. soft goat cheese
In a small bowl, stir the yeast in the water and set aside until foamy. Place flour in a large bowl and make a well in the center. Add the beaten egg and olive oil in the well and begin incorporating the flour. As you mix, stir in the dissolved yeast. Continue mixing until a supple dough forms; you may need to adjust either the water or flour. Knead the dough until silky smooth, transfer to a lightly oiled bowl, cover loosely with wax paper and let rest. Meanwhile, in a heavy saucepan or casserole, cook the onions and garlic in the olive oil over low heat until thoroughly softened and lightly golden; approx. 20 mins. Add chopped tomatoes and cook, stirring often until the mixture is very thick; approx. 15 mins. Season with salt and pepper and let cool. Preheat oven to 400 degrees, divide the dough into two pieces and roll each piece out into an 8 inch crust. Place the crusts on a lightly oiled cookie sheet, spread with the onion mixture, scatter zucchini, mushrooms, olives etc. and top with your choice of cheese. If using the goat chesse or other soft cheese scatter in small pieces. Bake for 20-25 minutes or until cheese is golden. Can be served hot or at room temperature.
When celeriac is unobtainable, you can use finely sliced celery heart for this delicious salad. The mixture is flavoured with garlic, mild mustard and summer herbs, and is lovely served with warm granary bread.
- Button mushrooms, 175 g (6 oz)
- Juice of half a lemon
- Celeriac, 100 g (4 oz)
- Various lettuce leaves and watercress, washed
- 1 clove of garlic, crushed
- Thick Greek yogurt, 2 tbs
- Dijon or mild mustard, 1 tbs
- Summer herbs, 1 tbs finely chopped
- Salt and pepper to taste
Slice or quarter the mushrooms and sprinkle lemon juice over them. Peel the celeriac and cut into matchstick-sized pieces or shred in the food-processor. Drop immediately into water to which you have added a squeeze of lemon or spoonful of vinegar to stop it discolouring while you quickly prepare the rest of the salad. Arrange the salad leaves on two plates. Add the crushed garlic to the yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and stir into the dressing. Add the mushrooms and the chopped herbs and mix well. Pile the mixture on to the salad leaves and serve as soon as possible.