Posts Tagged ‘Vegetarian’

Mushroom, Mozzarella, and Cherry Tomato Pizza

White button, cremini or a mix of wild mushrooms brings excitement to this pizza, making every bite a little bit different.  Add a layer of color with a blend of cherry tomatoes, while the smoked mozzarella echoes the earthiness of the sautéed mushrooms.

Serves 4 to 6

Ingredients

1 tablespoon olive oil
8 ounces sliced and cleaned mixed mushrooms
Kosher salt and freshly ground pepper to taste
12 ounces pound pizza dough, at room temperature (see Note)
About 1 tablespoon cornmeal or all-purpose flour
1/3 cup jarred pizza or tomato sauce
1 cup shredded fresh mozzarella
1/2 cup shredded smoked mozzarella
1 pint cherry or grape tomatoes, halved
1/2 teaspoon dried oregano leaves

Directions

1. Place a baking sheet in the oven and preheat it to 450°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
3. Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle.
4. Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
5. Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
5. Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.

 

Note: You can use any store-bought pizza dough, which is available at many supermarkets, and also can be bought at a pizzeria. If you can find the super-convenient type that is rolled up in a tube on parchment paper in the dairy aisle, that saves you a bit of stretching and pulling, and that can be rolled out right on a baking sheet.

Mushroom and Chive Potato Salad

Add a twist to your usual picnic side dishes! This mayo-free potato salad is dressed in a mustard and chive vinaigrette and filled with tender mushrooms.

Makes: 4 to 6 servings

Preparation time: 20 minutes
Cook time: 20 minutes

Ingredients:

1 ½ pounds small red potatoes, halved
1 tablespoon olive oil
8 ounces white button mushrooms, halved
Pinch of fine sea salt
Pinch of ground black pepper

Dressing
2 teaspoons apple cider vinegar
1 teaspoon brown mustard
¼ cup extra virgin olive oil
2 tablespoons chopped chives
½ teaspoon fine sea salt, or to taste,
¼ teaspoon ground black pepper, or to taste

Directions

Place potatoes in a medium pot and fill with water to cover potatoes by 2 inches. Bring to boil and cook until tender, about 10 minutes depending on the size of your potato halves.

While potatoes cook, heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle with pinch of salt and pepper.

Drain potatoes and add to a large bowl. Add mushrooms.

Whisk together vinegar and mustard in a small bowl. Whisk in olive oil until smooth. Add chives, salt and pepper, and whisk until combined.

Pour the dressing over potatoes and mushrooms and toss to coat. Serve at room temperature.

Mushroom Pizza Rolls

Involve the whole family in making these homemade pizza rolls. Children will enjoy witnessing the magic of bread baking as they help knead the dough and add the fillings. These rolls make a filling snack or serve them with a salad for a meal. Be sure to add some extra warmed pizza sauce on the side for dipping.

Makes: 12 rolls

Preparation time: 20 minutes, plus 1 hour 20 minutes for dough to rise
Bake time: 25 minutes

Ingredients:

Dough
¾ cup water, warmed to 110-to-115 degrees F
2 teaspoons dry active yeast
2 teaspoons honey
2 ½ cups all-purpose flour
2 tablespoons finely diced white button mushrooms
1 teaspoon chopped parsley
1 teaspoon fine sea salt
½ teaspoon garlic powder
5 to 6 tablespoons water
Olive oil to coat bowl

1/3 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup thinly sliced white button mushrooms
Olive oil to brush rolls, optional
Pizza sauce for serving

Directions

Stir yeast and honey into warmed water. Let sit undisturbed until yeast blooms (begins to foam and expand at the top), about 5 minutes.

Place flour in bowl of an electric mixer fitted with dough hook attachment and stir in mushrooms and parsley.

With mixer on low, pour in bloomed yeast and liquid. Continue to mix on medium, adding salt and garlic powder. Gradually add water, 1 tablespoon at a time, until dough forms and creates a ball in the center of the mixer. It should be soft and pliable enough to handle, but not too sticky. Continue to mix for 2 minutes.

Turn dough out onto floured surface and knead for 5 more minutes, until smooth and elastic. Roll into a ball. Coat sides of a large bowl with olive oil. Place dough in bowl, cover with a clean dish towel and let sit in a draft-free place until doubled in size, about one hour.

Once dough has risen, punch it down and roll it out on a floured surface to approximately a 16-by-10-inch rectangle. Spread pizza sauce over dough, sprinkle with cheese, then top with sliced mushrooms. Working from one long side, roll dough up into a log and tuck in each end.

Using a serrated knife, cut log into 12 rolls. Spray 9-by-13-inch baking dish with non-stick cooking spray. Place rolls cut side up in pan. Let rise for 20 minutes.

Preheat oven to 400 degrees F. Bake rolls 24 to 25 minutes, until browned and baked through the center. Brush warm rolls with olive oil, if desired. Serve warm with pizza sauce for dipping.

Note: Store rolls up to four days in the refrigerator. Reheat in the microwave for 15 to 20 seconds or enjoy cold/room temperature.

Marinated Mushroom 7-Layer Salad

This recipe puts a twist on a classic picnic favorite. Marinated sliced mushrooms add a burst of tanginess and meaty texture to the crisp vegetables and creamy herb dressing.

Makes 6 to 8 servings

Preparation time: 30 minutes*

Ingredients:

Marinated Mushrooms
¼ cup extra virgin olive oil
1 clove garlic, grated
2 tablespoons rice vinegar
1 tablespoon chopped chives
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
8 ounces sliced white button mushrooms

4 cups chopped romaine lettuce
2 medium tomatoes, cored and chopped
8 to 10 mini sweet orange and yellow bell peppers, sliced
1 ½ cups green peas (thawed, if frozen)
1 bunch radishes, quartered (about 12 radishes)
6 green onions, white and green portion sliced
¾ cup mayonnaise
¼ cup sour cream
1 teaspoon chopped chives
1 teaspoon chopped cilantro
1 teaspoon chopped parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine sea salt

Instructions:

To make mushrooms, whisk together olive oil, garlic, rice vinegar, chives, salt and pepper in a medium bowl. Stir in mushrooms. Let marinate for at least 15 minutes.

To assemble salad, layer lettuce, tomatoes and mini sweet pepper rings in a deep, clear salad bowl. Sprinkle in peas, top with radishes, and then green onions.

Stir together mayonnaise and sour cream in a medium bowl. Mix in chives, cilantro, parsley, garlic powder, onion powder and salt. Spread dressing over top of salad.

Spoon mushrooms out of marinade and layer on top of dressing. Refrigerate for up to an hour before serving. Toss to mix all ingredients before enjoying.

*Note: The longer the mushrooms marinate the more flavor they will have. Aim for 15 to 30 minutes, but if you have time, let them sit for up to an hour.

Slow-Cooker Barbecue Mushrooms

These barbecue mushrooms make a great meat-free option for game day parties and holiday cocktail mixers. Slow cooked in a simple homemade sauce, they are equally as delicious as similar appetizers made with meatballs or sausages, but they pack less saturated fat, sodium, and processed sugar.

Makes about 8 servings

Preparation time: 5 minutes
Cooking time: 4 hours

Ingredients:

16 ounces white button mushrooms
1 (15-ounce) can tomato sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, grated
1 teaspoon prepared Dijon mustard
1 teaspoon smoked paprika
½ teaspoon fine ground sea salt
½ teaspoon ground black pepper
¼ to ½ teaspoon ground cayenne pepper
1 tablespoon minced fresh chives for garnish

Directions

Place the mushrooms in the bowl of a slow cooker. Whisk together the tomato sauce, molasses, and honey in medium bowl. Stir in the Worcestershire sauce, onion, garlic, mustard, smoked paprika salt, and pepper. Add the cayenne based on your preferences. A ½ teaspoon will give a moderately spicy flavor to the sauce.

Pour the sauce over the mushrooms and stir. Cover with the lid and cook on high for 4 hours. Stir occasionally as the mushrooms cook. The sauce will thicken and the mushrooms will shrink slightly and darken as they become tender.

Transfer the mushrooms to a serving bowl. Top with some of the sauce. Sprinkle with chives and serve warm with toothpicks.

Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

This grain salad is bursting with the flavors of earthy mushrooms, nutty grains, and a hint of citrus. Feel free to substitute any of your favorites grains for the wheat berries such as farro, pearled couscous, or brown rice.

Makes 4 servings

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

8 ounces white button mushrooms, halved
1 tablespoon extra virgin olive oil
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon curry powder
¼ teaspoon fine ground sea salt

Instructions:

Preheat the oven to 400 degrees F.

Place the mushrooms on a baking sheet. Drizzle with the olive oil. Sprinkle with the ½ teaspoon salt and the pepper. Toss to coat. Bake for 10 minutes. Carefully stir the mushrooms, and bake for 5 more minutes, until tender.

Transfer the mushrooms to a medium bowl. Add the wheat berries, green onions, and cranberries.

Whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad. Toss to mix all ingredients. Serve warm.

Olive and Feta Stuffed Mushrooms

These stuffed mushrooms make a great starter or party snack, but they can also be paired with a salad for a filling vegetarian meal. A mix of olives and onions with a bit of hummus make up the flavorful stuffing. It’s used to fill mushrooms that are baked until tender and then finished with a sprinkle of feta cheese.

Makes 8 to 10 servings as a starter

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

20 white button mushrooms (about 16 ounces)
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup pitted green olives, diced
½ cup pitted Kalamata olives, diced
¼ cup diced red onion
3 tablespoons hummus
¼ cup crumbled feta cheese
Chopped parsley for garnish

Directions

Preheat the oven to 400 degrees F.

Remove the stems from the mushrooms. Finely chop the stems and set aside. Use 2 tablespoons of the olive oil to rub each mushroom cap. Place the mushrooms top side down in a 9 x 13-inch baking dish. Bake for 10 minutes.

Heat the remaining 2 tablespoons of olive oil and a large skillet over medium heat. Add the garlic and the chopped mushroom stems. Cook until the stems soften, about 3 minutes. Stir in the green and Kalamata olives. Cook for 1 more minute. Stir in ½ of the red onion and cook for 1 more minute. Remove from the heat and stir in the hummus.

Use a spoon to fill each mushroom cap with an equal amount of stuffing. Return to the oven and bake for 10 more minutes, until the mushrooms are tender.

Sprinkle with the remaining onion, feta cheese, and parsley before serving warm.

Marinated Mushroom Bowls with Lentils and Wild Rice

This meal-in-a-bowl is full of bright flavors and delicious textures. A mix of crimini mushrooms are marinated in an Asian-inspired dressing and paired with hearty grains and lentils alongside crunchy vegetables. You can swap the French lentils with another type of lentil and cooked chickpeas are also a delicious option. Any grain such as brown rice or quinoa can be substituted for the wild rice.

Makes: 4 servings
Preparation time: 40 minutes

Ingredients:

Mushrooms
¼ cup extra virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon chili oil
1 green onion, thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame seeds
8 ounces crimini mushrooms, thinly sliced

2 cups thinly sliced purple cabbage
1 tablespoon fresh lime juice
Pinch of salt
2 teaspoons low-sodium soy sauce
2 cups cooked French lentils
1 cup cooked wild rice
1 cup chopped cucumber
Garnishes: chopped cilantro, sliced green onions, black sesame seeds, lime wedges

Directions

To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, and chili oil in a shallow bowl. Stir in the green onion, cilantro, and sesame seeds. Add the mushrooms and gently toss in the marinade. Cover and let rest for 30 minutes.

Place the cabbage in a bowl and toss with the lime juice and pinch of salt. Set aside.

Stir in 1 teaspoon of soy sauce each to the lentils and the wild rice.

To serve, arrange an equal amount of mushrooms, cabbage, lentils, wild rice, and cucumbers in each bowl. Drizzle with any remaining marinade and garnish with cilantro, green onions, and black sesame seeds. Serve with lime wedges. Enjoy room temperature or cold.

Portobello Eggs Benedict

Yield: 12 (2-egg) servings

Ingredients

Hollandaise Sauce
6 oz.* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
6 oz. water
2 oz. lemon juice
1 lb. (2 cups) butter, softened
Salt and pepper, to taste
*If using frozen or liquid egg yolk product.

1 oz. (2 tbsp.) olive oil
6 oz. fresh button or crimini mushrooms, sliced
8 oz. canned quartered artichokes, drained
4 oz. roasted red peppers, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
Olive oil, as needed
salt and pepper, to taste
12 portobello mushroom caps (3 oz. ea.), stems removed
24 large eggs
3 tbsp. chives, chopped

Directions

Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.

  1. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  2. Heat oven to 400° F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  3. Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  4. For each serving, portion two eggs onto one whole portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Mushroom Gravy

Makes 2 cups

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Ingredients

3 tablespoons unsalted butter
1/3 cup dried shiitake mushrooms
5 large baby bella mushrooms, stemmed and sliced
2 large shiitakes, stemmed and sliced
1 small yellow onion, diced
6 fresh thyme sprigs
1/3 cup dry red wine
3 cups vegetable stock
2 tablespoons flour
2 teaspoons apple cider vinegar or lemon juice
salt and fresh ground black pepper

Directions

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the onions and dried shiitakes. Cook until onions have softened, about 5 minutes, stirring occasionally.
  2. Add half of the fresh sliced mushrooms and sprinkle with a pinch of salt. Cook until the mushrooms begin to turn golden brown.
  3. Add the wine to the skillet and bring to a boil. Cook for 3-4 minutes until liquid has reduced.
  4. Add the thyme sprigs and 2 3/4 cups of stock, reserving the remaining 1/4 cup in a small bowl. Bring stock and mushrooms to a steady simmer and cook for 15 minutes or until liquid has reduced slightly.
  5. Use a slotted spoon to remove the thyme and the fresh and dried mushrooms from the liquid.
  6. Add the flour to the reserved stock and whisk until smooth. Pour the flour mixture into the stock mixture, stirring constantly until smooth. Cook on a low simmer for 2-3 minutes or until the gravy has thickened slightly. Remove from the heat.
  7. Melt 1 tablespoon of butter in another skillet over medium-high heat. Add the remaining fresh mushrooms, season with a pinch of salt, and cook until mushrooms are golden brown.
    Add them to the gravy.
  8. Season the gravy with salt, pepper, and the apple cider vinegar. When seasonings are adjusted, add the last tablespoon of butter and stir until melted.

Portabella Benedict

Swap out the bread for a meaty portabella mushroom in this tasty version of eggs benedict.

Yield: 12 (2-egg) servings

Ingredients

12 portobello mushrooms (5-6 oz. ea.), stems and gills removed
8 oz. (1 cup) corn oil
1/4 cup Italian or flat leaf parsley, finely chopped
2 tbsp. minced fresh garlic
Salt and pepper, to taste
6 oz. (3/4 cup) mayonnaise
1 tbsp. Sriracha sauce (or ketchup)
2 tbsp. scallions, finely chopped
12 large eggs
12 slices Canadian bacon
Parsley sprigs for garnish, as needed
*If using frozen or liquid whole egg product.

Directions

Place mushroom caps in a large bowl. In a separate small bowl, blend oil, parsley, garlic, salt and pepper. Pour oil mixture over mushrooms; toss gently to coat.

Place mushrooms, stem side up, on a spray-coated baking sheet. Bake at 375° F for 40-45 minutes, until mushrooms are softened. Keep warm.
Prepare sauce: Stir together mayonnaise, Sriracha sauce and scallions.

For each serving, fry an egg until white is set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn egg over, if desired, for additional yolk firmness. Place one slice of Canadian bacon onto stem side of a mushroom, top with the egg, and drizzle on 1 tablespoon spicy mayonnaise. Serve immediately. Garnish with parsley, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies

Ingredients

1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.

Directions

Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.