Cuisine Eric

This is a nice vegetarian side dish, or main course, paired with your favorite side dishes.  Our brother in law Tommy grows the most delicious butternut squash and we relish taking a few home with us every fall.   Try this interesting approach to roasting squash inspired by Derek Sarno, who worked on plant-based offerings at Whole Foods and UK's Tesco markets  (YouTube, check him out). He made his vegan, but mine is only plant-forward, as I offer these tasty fillets on a luscious beef-broth-based mushroom gravy. 1 large butternut squash, unpeeled 2 Tbsp butter plus 2 Tbsp olive oil 4 short (2-inch) sprigs fresh rosemary Sauce: 2 Tbsp butter 1 small shallot, finely minced 8 oz mushrooms, diced 1/2-inch 2 large cloves garlic, minced about 1/2 tsp fresh rosemary, minced 1-1/2 cups water 1 tsp beef better than bouillon (or veggie for vegetarian) 1 Tbsp corn starch 1 Tbsp soy sauce Preheat oven to 375F. Roast squash in a roasting pan for about 45 min to an hour.   Re...

Let's finish out September with a shout out to the Kennett Square Mushroom festival.  As those familiar with my blog, we live nearby the "Mushroom Capital" of - certainly North America.  And they have an annual fair in September where food and crafts keep you plenty occupied for the day. Famously, certain vendors offer the "Mushroom Blend Burger".  Trying to cut down the beef?  Try this.  About half beef and half mushroom, this blend is a robust, toothy burger full of the flavor and umami a mushroom has to bear.  I'm not sure I'll make another burger without half being mushroom. I used beef, but you can mix pork and or lamb as you fancy.  The point is mushrooms have half the stage, here.  And so be it. ...but do add a bit of fresh summer herbs to take at least a corner of the stage... 1 lb baby portobella mushrooms (I used Kennet Square mushrooms) 1/2 red onion, diced 4 sage leaves, finely minced 1 clove garlic, minced 1 ...

The pizzabilities are endless. 1 refrigerated prepared pizza dough 1/2 cup favorite tomato sauce 1 4-oz can mushrooms, drained 4 oz mozzarella cheese, sliced 4 oz goat cheese (flavored if you like) 6-8 grape tomatoes, sliced in half 1/4 cup diced pancetta 2 Tbsp grated Parmesan cheese dash herbes de Provence or Italian herbs 1 Tbsp fresh parsley leaves (or fresh basil if you have) Preheat oven to 500F.  Place dough on pizza pan.  Spread dough with sauce.  Scatter the remaining ingredients on top.   Bake for about 15 minutes or until the pizza is browned and bubbly. Serves 2.

The umami of the mushrooms and the Worcestershire sauce make this a heart warming soup for the Winter. 1 lb button mushrooms, sliced 1/2 lb fresh shiitake mushrooms, sliced 3 Tbsp butter 1 Tbsp olive oil 1 clove garlic, minced 1/4 tsp ground coriander 1 quart chicken broth 1 cup heavy cream 2 Tbsp Worcestershire sauce Sauté the mushrooms with the butter and oil in a large wide skillet over high heat.  Allow the mushrooms to release what water they will and brown up a bit.  Add the garlic and coriander and cook another 2-3 minutes. Transfer the mushrooms to a blender and add the cream, Worcestershire sauce and about a cup of broth.  Carefully blend - being careful that the mushrooms are still hot.   Add as much broth as needed and blend to reach the consistency you wish.   Return the soup to a soup pot and simmer 15-20 minutes to meld flavors. Serves 4.

These flavorful portobello mushrooms are a nice part of a vegetarian meal.  Since the grill's on, I pair them here with multicolored pasta and grilled summer squash. Pistachios are flavorful and soft, and they make a great filling for mushrooms.  You can also add a more melty cheese like cheddar or swiss - whatever your favorite.  I have also used hazelnuts, but you have to be OK with a more crunchy topping texture.  Minced golden raisins are also a great addition. 4 large portabella mushrooms, cleaned 1 stick cream cheese, brought to room temperature 1/4 cup feta cheese, crumbled 1/4 tsp crushed red pepper flakes palmful fresh basil leaves, minced 1/2 cup shelled pistachios 1 clove garlic, peeled Heat grill to high. Turn mushrooms over to fin side and cut stalk, if any, down to the fins. Tip the pistachios into a small food processor and grind to a coarse meal - but not a butter. Add the garlic and mince. Turn pistachio mixture into a mixing bowl...