Posts Tagged ‘Diabetes-friendly’

Quinoa with Mushrooms and White Wine

Yield: 6 servings

Ingredients

2 cups white quinoa
1 large onion, chopped
1/4 pound button mushrooms cleaned  and chopped
4 tablespoons  olive oil
2 cups dry white wine (like Chardonnay , Sauvignon blanc or Pinot Grigio)
1-2 teaspoons salt (to taste)

Directions

Heat 1 tablespoon of olive oil in a medium pot, add the quinoa and stir. Add 3 cups of water and 1 cup white wine, cover leaving open a crack and bring to a boil. Cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.

While the quinoa is cooking, heat 3 tablespoons of olive oil in a frying pan, sauté the onion and mushrooms until the onion is soft and translucent ( 5-7 minutes). Add the wine,  bring to a simmer and let cook until most of the liquid has evaporated, ( 5-7 minutes).

Mix the mushrooms and onion into the quinoa and serve hot.

Bacon-Wrapped Shiitake Mushrooms

This is one of my go-to recipes for hors d’oeuvres.  Not only is it a piece of cake to make, it always seems to please everyone.  The earthiness of the mushroom pairs so well with the saltiness of the bacon.

They can easily be assembled an hour or two ahead of time and refrigerated, making prep a breeze.

Yield: 24 as hors d’oeuvres

Ingredients

12 slices bacon, halved lengthwise
8 oz shiitake mushrooms, stems removed and sliced into ¼-inch thick slices
3 scallions, quartered lengthwise and cut into 3-inch pieces
Freshly ground black pepper

Directions

Preheat oven to 425 degrees.  Line a large, rimmed baking sheet with parchment paper.  Roll the mushrooms and green onions, topped with pepper, in the bacon slices.  Place rolled up bacon slices a few inches apart on the baking sheet.

Roast the bundles for 18 minutes, or until bacon is browned and crisp.  Drain the bundles on paper towels, remove toothpicks if used and serve.

Grilled Mushroom Salad with Arugula

This salad would make a perfect side dish for nearly any main course.  I paired it with grilled skirt steak, but it would be delicious with grilled chicken, pork or even quiche.

The mushrooms are the main focus of this salad but don’t feel obligated to use only those listed below, just make sure to use a variety.  I couldn’t find shiitakes the day I made this, so I chose some delicious looking oyster mushrooms instead.

Yield: 8

Ingredients

½ cup Champagne vinegar
1 ½ tsp salt
1 tsp black pepper
½ cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
½ lb whole fresh portabella mushrooms, stems discarded
½ lb fresh shiitake mushrooms, stems discarded
½ lb fresh cremini mushrooms, trimmed
½ lb chanterelle mushrooms, trimmed
½ lb baby arugula, or regular arugula torn into bite-sized pieces
2/3 cups Parmigiano-Reggiano shavings

Directions

Whisk together vinegar, salt, pepper, and shallots in a large bowl.  Add oil in a slow stream, whisking constantly until combined.  Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette.  Toss to coat and marinate 5 minutes.  Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch.  Transfer as grilled to a cutting board and cool to room temperature.

Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.

Make ahead:  Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature.  Pour off any juices before adding to vinaigrette.  Vinaigrette can be made 1 day ahead, stored covered and chilled.

Buckwheat Crepes with Mushroom-Shallot Ragout

Crepes are incredibly versatile.  They can be served sweet or savory and for any meal of the day.  The crepe recipe below would make either a lovely brunch/lunch served with a salad or a delicious first course in a multi-course meal.

Yield: Makes about 30 crepes and 4 servings of Mushroom-Shallot Ragout

Ingredients

Crepes

2 cups milk
¼ tsp salt
4 Tbsp butter
¾ cup whole wheat flour
½ cup buckwheat flour
1 Tbsp olive oil
3 eggs
½ cup seltzer water

Ragout

½ ounce dried porcini mushrooms
½ cup boiling water
½ pound large white mushrooms, stemmed and tops cut into eighths
1 tablespoon fresh lemon juice
3 ½ tablespoons unsalted butter, ½ tablespoon softened
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound chanterelle mushrooms, sliced ½-inch-thick
2 large shallots, thinly sliced
1 1/2 cups mushroom broth or water
1 tablespoon whole wheat flour
1 garlic clove, minced
1 teaspoon chopped thyme

Directions

Warm the milk, salt and butter in a small saucepan until butter has melted.  Remove from the heat and let cool.

Mix flours in a large bowl and make a well in the center.  Add oil and eggs.  Stir until the batter is stiff and free of lumps.  Add the milk mixture, bit by bit, whisking until smooth after each addition.  If the batter is lumpy, pour through a strainer.  Whisk in seltzer water.

Cover and refrigerate at least 1 hour; overnight is preferred.  Take the batter out of the refrigerator 1 hour before frying the crepes.

Heat a crepe pan or small nonstick pan over medium heat.  Moisten a folded paper towl with oil and great the hot pan lightly.  Using a small ladle or large spoon, pour in about 2 tablespoons batter while tilting and swirling the pan to evenly distribute the batter.  Cook until brown, about 1 minute and with the aid of a butter knife, lift up an edge and use your fingers to grasp it and flip it over.  Cook briefly on the other side.  (Consider the first crepe or two a test!)   The crepes can be stacked one right on top of each other.

Crepes can be stored at room temperature for several hours and reheated before serving.

While crepes are finishing, in a small heatproof bowl, cover the dried porcini mushrooms with the boiling water. Let stand until the mushrooms have softened, about 15 minutes.

Meanwhile, in a medium bowl, toss the white mushrooms with 2 teaspoons of the lemon juice. In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of the olive oil until sizzling. Add the white mushrooms and season with salt and pepper. Cover and cook over moderate heat until the liquid released from the mushrooms has evaporated, about 6 minutes. Uncover and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes. Transfer to a plate.

In the same skillet, melt 2 tablespoons of the butter in the remaining1 tablespoon of oil. Add the chanterelles and season with salt and pepper. Cover and cook over moderate heat until the mushrooms are swimming in liquid, about 5 minutes. Uncover and cook over moderately high heat until the liquid has evaporated, about 3 minutes. Continue to cook, stirring occasionally, until the chanterelles are browned, about 8 minutes. Add the shallots and cook over moderate heat, stirring a few times, until softened, about 4 minutes.

Using a slotted spoon, transfer the porcini to a work surface. Coarsely chop the porcini and add them to the chanterelles along with their soaking liquid, stopping before you reach the grit. Stir in the mushroom broth and the white mushrooms and simmer over moderate heat until the porcini are soft, about 4 minutes.

In a small bowl, blend the ½ tablespoon of softened butter with the flour to make a smooth paste. Stir in 1/3 cup of the ragout liquid to dissolve the paste then whisk the mixture into the ragout. Add the minced garlic, chopped thyme and the remaining 1 teaspoon of lemon juice and simmer over low heat, stirring occasionally, until the ragout is thickened and glossy, about 4 minutes. Season the mushroom ragout with salt and pepper.

To serve, place a large spoonful of the ragout down the center of crepe.  Top with a small amount of the ragout.

Make ahead:  The crepes can be made a month in advance and frozen with wax paper between each crepe.