I know they are an acquired taste, but how do you feel about mushrooms?
Portobello, shiitake, porcini, cremini, button, hen of woods…truffles…they are so many different varieties of mushrooms it’s hard not to find even one you might like.
Well, I have been a long time fan of these spongy, woody vegetables, and I think they play beautifully in so many different recipes that their versatility is one of their best features.
Last week I saw some gorgeous cremini and shiitake mushrooms, and it was such a cold and miserable day, I knew I could dress them up into something warm and hearty
~ so I did just that!
- I took a yellow onion, and cooked it down in a large saute pan with olive oil and salt until it was rather wilted and becoming translucent. (For an extra pungent mushroom-y flavor, use truffle oil instead.)
- To that I added 2 cups of rinsed and destemmed creminis and shiitakes, cut into bite sized pieces, and continued to cook them with the onions until they simply melted together.
- As that was simmering, I took half of a bunch of red chard, first cutting large ribbons and then slicing those into slightly smaller pieces, and tossed it into the pan with the other ingredients, adding more salt and pepper to taste.
I had started making this dish once I was already pretty hungry, so I ate it, in a bowl, as soon as it was done, but it would be wonderful as a condiment to baked potatoes, as a warm bruschetta, or, my favorite, over linguini or angel hair pasta dish.
About Yonni
Hey Yonni
Not only are your vegan recipes lovely but hats off to you for writing on behalf of helping the bird sanctuary. I am impressed
Yes, Yonni, thanks for your recipes and I hope they bring good support to the bird sanctuary. I’m glad you squeeze the blogging in along with everything else. My favorite mushroom is chanterelles, which can be gathered in the woods here. But I don’t want to have to worry about ID (even though they are pretty distinctive) so I pick them up at our local co-op during the season as an occasional treat.
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Hi Mary
I’ve never tried the chanterelles mushrooms. Must give them a whirl if I can find them :-)
Interesting info on wikipedia
“Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America”
http://en.wikipedia.org/wiki/Chanterelle
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