Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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Eggplant and Shiitake “Meatballs”

Eggplant and Shiitake “Meatballs”

Serves 8.

Time: 1 hour, 35 minutes

Ingredients:

1 small eggplant
1 tbsp olive oil
4 oz Shiitake Mushrooms, cleaned, stems removed and diced
¾ cup Quinoa
1 ½ cups water
1 large egg
1 egg white
¼ cup grated Parmesan cheese
2 cloves garlic, grated
1 tsp salt
½ tsp black pepper
Pinch of crushed red pepper flakes
1 tsp chopped basil
1 tsp chopped parsley
Vegetable oil, for frying
Marinara sauce

Directions:

Preheat the oven to 350°F.

Using a fork, prick holes all over the eggplant. Place eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/shrivels. While the eggplant roasts, cook the quinoa and mushrooms.

In a small pot, bring 1 ½ cups of water and quinoa to a boil. Reduce to a simmer and cover with lid. Let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork.

In a small skillet, heat the olive oil over medium heat for a minute. Add mushrooms to skillet and sauté for 7-10 minutes until golden.

Once the eggplant is cooled, slice in half length-wise. Use a spoon to scoop out the flesh. Give it a chop and discard the eggplant skin. Add eggplant, quinoa and mushrooms to a medium mixing bowl.

Mix in the egg, egg white, Parmesan, garlic, salt, pepper, crushed red pepper flakes, basil and parsley. Mix well.

Line a baking sheet with parchment/wax paper. Form the shiitake/eggplant mixture into large balls. Place on the lined baking sheet. Place the sheet with all the “meatballs” in the refrigerator for 20 minutes while you heat the oil.

Fill a large, heavy-bottomed skillet about ¼ of the way up with vegetable oil. Heat oil over medium-high heat for about 10 minutes.

Remove the “meatballs” from the fridge, add four to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way.

Serve the “meatballs” with marinara sauce and your favorite pasta.

 


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Almost Lasagna

Almost Lasagna

Serves: 6
 
Ingredients
  • 1 POUND LONG FUSILLI PASTA OR LINGUINE
  • 8 OUNCES WHITE BUTTON MUSHROOMS
  • 8 OUNCES CREMINI MUSHROOMS
  • 1 TABLESPOON OLIVE OIL
  • 1 SMALL CARROT, DICED
  • 1 SMALL SWEET ONION, DICED
  • 2 CLOVES GARLIC, PEELED AND DICED
  • 8 OUNCES 93% LEAN GROUND BEEF
  • 1 28-OUNCE CAN NO-SALT-ADDED CRUSHED TOMATOES, DRAINED
  • 1 CUP LOW-SODIUM BEEF BROTH
  • ⅓ CUP FRESH BASIL LEAVES, TORN
  • ½ CUP LOW-FAT RICOTTA CHEESE
  • 1⁄3 CUP CHOPPED FLAT-LEAF PARSLEY, OR 2 TEASPOONS DRIED PARSLEY
  • 2 TABLESPOONS TRANS-FAT FREE MARGARINE
  • FRESHLY GROUND BLACK PEPPER, TO TASTE
 
Instructions
  1. BRING A LARGE POT OF WATER TO A BOIL, ADD THE PASTA, AND COOK ACCORDING TO PACKAGE DIRECTIONS. 2. CHOP MUSHROOMS INTO ¼-INCH PIECES. RESERVE 3. HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS, CARROT, ONION, AND GARLIC. SAUTE UNTIL ONIONS ARE TRANSLUCENT, ABOUT 5 MINUTES. REMOVE FROM PAN AND RESERVE. 4. PLACE GROUND BEEF IN PAN AND COOK OVER MEDIUM-HIGH HEAT, BREAKING MEAT INTO VERY SMALL BITS. SEASON WITH FRESHLY GROUND BLACK PEPPER. 5. ADD THE VEGETABLE MIXTURE TO THE BEEF IN THE SKILLET. STIR IN THE TOMATOES, BROTH, AND BASIL; SIMMER FOR FIVE MINUTES. 6. IN A SMALL BOWL, COMBINE THE RICOTTA CHEESE AND PARSLEY. TOSS HOT PASTA WITH THE MARGARINE AND RETURN TO SKILLET. MIX WITH MEAT SAUCE. TO SERVE, SCOOP EQUAL AMOUNTS OF THE RICOTTA INTO SHALLOW BOWLS, TOP WITH PASTA/SAUCE MIXTURE.
  2. TIP:SUBSTITUTE FIRM TOFU OR 100% GROUND TURKEY BREAST MEAT FOR GROUND BEEF.
 
 
 
 


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Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
  • 2 TBSP. BUTTER
  • 1 CUP ARBORIO OR SHORT GRAIN RICE
  • 1 TEASPOON MINCED GARLIC
  • 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
  • 1 TSP. DRIED BASIL
  • 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
  • 1 (8-OZ.) CAN TOMATO SAUCE
  • ⅓ CUP WHITE WINE
  • ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
  • ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
  • 4 SMALL PORTABELLA MUSHROOMS
 
Instructions
  1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
  2. COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
  3. REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP AT A TIME, COOKING AND STIRRING UNTIL STOCK IS ABSORBED BEFORE ADDING MORE TO SKILLET.
  4. STIR IN TOMATO SAUCE, WINE AND SUN-DRIED TOMATOES; COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL EXCESS LIQUID HAS COOKED OFF AND RICE IS THICK; STIR IN PARMESAN.
  5. MEANWHILE, WHILE RICE IS COOKING, GRILL OR BROIL MUSHROOMS.
  6. PLACE SPOONFULS OF RISOTTO INSIDE EACH MUSHROOM AND SPRINKLE WITH ADDITIONAL PARMESAN, IF DESIRED.
 
 
 
 
 
 


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