Vegetables: Mushrooms :: Leslie Durso

Archive for Vegetables: Mushrooms

Creamed Spinach Stuffed Portobello Mushrooms

By Leslie · Comments (2) · November 14th, 2012

My Grandmother’s Creamed Spinach is a legendary staple on my family’s Thanksgiving table (and very non-vegan lol!). I tried my hardest to veganize her recipe and this is the closest I could get… Grandma’s recipe calls for cream of mushroom soup and since I clearly wasn’t using a canned dairy-based soup, I thought, why don’t I just put it in a mushroom? Voila! I hope you enjoy!

Creamed Spinach Stuffed Portobello Mushrooms

Makes 24 mushrooms

24 mushrooms, I used “stuffing” mushrooms which are medium size portobellos

3 tbsp. butter substitute like Earth Balance

1/2 onion, finely diced

2 garlic, diced

1 tbsp. flour

1 cup plain soy milk

1 1/2 lb fresh spinach, chopped

1/4 tsp. nutmeg

salt and pepper

Place the chopped spinach in a large frying pan. Do not turn on the heat. In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Saute until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk, and nutmeg, and continue to stir continuously. When the flour is dissolved pour the sauce over the spinach in the frying pan. Turn the pan on medium heat and toss until the spinach has wilted.

Scoop the spinach mixture into the mushrooms and place on a cookie sheet. Bake at 350 for 15-20 minutes. Serve warm.

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Categories : Appetizers, featured, recipes, Thanksgiving, Vegan, Vegetables: Mushrooms, Vegetables: Spinach

Wild Mushroom Gravy

By Leslie · Comments (1) · November 6th, 2012

Mashed potatoes without gravy is like me without my puppy Pepe. Not the same! Coming up with an equally yummy vegan version of this rich and deep wild mushroom gravy that’s been a fave on my family’s Thanksgiving table for years was not so easy. But this gravy will have vegans and meaties alike calling ‘pass the gravy’ all dinner long!

Wild Mushroom Gravy

Serves 4 – 6

What you’ll need:

1 small to medium onion, halved and diced

2 cloves of garlic, minced

2 tbsp. butter substitute like Earth Balance

1 medium portobello mushroom, chopped

4 oz. wild mushrooms, sliced (these could be crimini, shitake, oyster or whatever you like)

2 tbsp. flour (for gluten free, just use more cornstarch)

1 tbsp. cornstarch

1 1/2 cups vegetable broth

2 tbsp. soy sauce

salt and pepper to taste

What you’ll do:

In a large frying pan, on medium low heat, melt the butter and add in the onions, portobello mushrooms and garlic. Add a pinch of salt. Saute for about 2 minutes. Add the wild mushrooms and saute for another couple minutes. Add the flour and mix until dissolved.

Add in the vegetable broth and cornstarch. Stir to dissolve all the cornstarch. Let cook for another couple minutes and add the soy sauce. Taste and season.

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Categories : featured, recipes, Side Dishes, Thanksgiving, Vegan, Vegetables: Mushrooms

Asian Lettuce Tacos

By Leslie · Comments (1) · June 10th, 2012

Been craving good Asian food lately and my mind kept wandering back to a restaurant that I frequent whenever I’m in NYC named Gobo. It’s a fabulous vegan restaurant with a two locations in the city and an extensive and deeeeelicious menu! They have these lettuce tacos that are out of this world. If you follow me on Instagram you’ve probably seen multiple pics of them lol! So with this recipe I’ve done my best to recreate theirs and then added my own spin with the carrots and walnuts. Hope you enjoy and next time you are in New York check out Gobo.

Asian Lettuce Tacos

makes 12 tacos

What you’ll need:

4 cloves of garlic

1 lb. of mushrooms (I used crimini or baby portobello), chopped

1 5 oz. can of water chestnuts, drained and chopped

1 cup chopped walnuts

3 tbsp. vegan butter (or regular is that’s how you roll)

1/2 cup low-sodium soy sauce

2 tbsp. brown sugar

1 carrot shredded

3 green onions, sliced at an angle (it’ll look fancier)

about 1 tbsp. toasted sesame seeds to sprinkle on top

about 12 cold iceberg lettuce leaves

What you’ll do:

In a large wok or frying pan melt the butter on medium low (pay attention cause you don’t want it to burn) then add in the garlic, soy sauce, sugar and stir till the sugar dissolves. Add in the mushrooms and saute for three minutes. Add in the water chestnuts and walnuts. Turn the heat down to low and saute another minute or two.

Lay the lettuce leaves on a platter and add a scoop or two or the mushroom mixture on each leaf and top with some shredded carrot, green onions, and sprinkle with some toasted sesame seeds. Serve right away.

Enjoy!

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Categories : Ethnic: Asian, featured, recipes, Vegan, Vegetables: Mushrooms

Mushroom and Corn Pasta

By Leslie · Comments (4) · May 10th, 2012

Sounds like an odd combo, right? I know, but trust me when I tell you it is super tasty! I love the flavor combo of corn and mushrooms to begin with and then add in garlic and pasta and seriously… yum! It’s perfectly Springy and perfectly delightful! THE best part about this dish? In the time it took to boil the water and cook the pasta, dinner was done! Yup, this only takes about 15 minutes to make. Give this one a try asap!

Mushroom and Corn Pasta

Serves 2

What you’ll need:

1/2 lb. pasta

8 oz. of your favorite mushrooms (I used baby portobellos), sliced

1 large ear of corn (or two small ones), zipped

4 cloves of garlic, chopped

a handful of chives chopped

2 tbsp. Earth Balance or you favorite butter substitute or butter

drizzle of olive oil

salt and pepper

What you’ll do:

Get your pasta water on to boil. In a large frying pan over medium heat melt the butter and a few drizzles of olive oil (a tbsp. or two). Add in the mushrooms and pinch of salt and stir to coat. When the water is boiling, add in a small handful of salt and your pasta. Stir and cook until al dente or about 7-8 minutes. When the mushrooms begin to get soft, toss them and add in the garlic and corn. And when your pasta is ready, drain and pour the pasta into the frying pan with the mushrooms. Toss to coat pasta in the buttery, mushroomy liquid! Add a few more drizzles of olive oil if the pasta is too dry. Serve warm topped with the chopped chives.

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Categories : featured, Pasta, recipes, Vegan, Vegetables: Corn, Vegetables: Mushrooms

Sunday Rice

By Leslie · Comments (1) · September 8th, 2011

Yes, I'm aware that it's only Thursday, but this is the kind of dish that is perfect for the end of the week. It's one of those dishes that uses up those items in your refrigerator that you've been trying to figure out what to do with all week. Lots of the ingredients in this can be subbed out to accommodate what you already have. I used this great rice/lentil blend that I found in the bulk bins at Whole Foods, but any rice or pasta will work for this as well.

Sunday Rice

Serves 4

What you'll need:

1 lb. of rice, quinoa or pasta

1 small or 1/2 large eggplant, cubed

1 small or 1/2 large onion, diced

a couple handfuls of mushrooms

a handful of spinach, chard or whatever green you've got around

3 cloves of garlic

a couple handfuls of grape tomatoes, or any tomatoes, but if they are bigger, chop them

about 5 basil leaves, thinly sliced

pine nuts optional

What you'll do:

Put the rice or pasta on to cook. Cook according to the directions. That being said, if I'm making rice I usually will cook it in vegetable broth or toss in some chopped garlic and or onion into the pot to give it a little flavor.

While that is cooking, in the largest saute pan you have, saute the eggplant with some olive oil and a big sprinkle of salt on medium high heat. Toss a few times. When the eggplant is starting to get a little golden on the edges, reduce heat to medium and add in the onions. Toss together and about 2 minutes later, reduce the heat to medium low and add in the mushrooms. Again toss together and let cook for a few minutes. You may have to add another drizzle of olive oil if your eggplant absorbed it all. When the onions are soft and shiny, add in the garlic, greens (unless you are using spinach, then save it for the end), and tomatoes. Toss together.

When the rice/pasta is done cooking, pour it all into a large serving dish or bowl. In the frying pan, toss in the spinach, basil, and nuts. Gently mix it all together and pour right on top of your rice or pasta. Serve family style.

Of course you can always plate these individually as well.

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Categories : Entrees, Ethnic: Mediterranean, Vegetables: Eggplant, Vegetables: Mushrooms, Vegetables: Tomato

Tarts Two Ways

By Leslie · Comments (2) · August 30th, 2011

As promised, here are the recipes for the two tarts I made for the blogging party I just hosted. I love making tarts! They are super simple and always a crowd pleaser. Now for the best tart dough ever I use my very close friend Ashley's recipe. It's the best! If you are terrified of making pastry dough, just cheat and use ready made puff pastry. Don't worry, I won't tell anyone

My dear friend Adam Hendershott took these fabulous pictures

Tarts

Makes 2 tarts

Ashley's dough recipe:

2 cups flour

1 tsp. salt

6 oz. (1 1/2 sticks) butter

4 tbsp. vegetable shortening

a scant 1/2 cup iced water (a scant means just barely)

What you'll do:

Place flour, salt, sugar, butter, and shortening in a food processor. Pulse 5-6 times, then turn the processor on, pour in all the water, then process until it forms a ball. Add additional droplets of water as necessary. (can also be done by hand)

Place dough on a lightly floured bowl. With the heel of one hand, press the dough away from you, creating a smear across the board. Do this 4-5 times. Then gather the dough into a ball, flatten into a disc. Sprinkle with flour, wrap in wax paper, and chill: Freezer for 1 hour, or refrigerator for 2 hours or overnight.

Roll out on floured board with rolling pin.

Mushroom Leek filling:

1 container of crimini mushrooms (or any mix that you like)

1 leek, trimmed and sliced

3 thyme sprigs

a pinch of salt

What you'll do:

Saute the ingredients in a frying pan with a little olive oil for just about a minute or until the mushrooms are barely softened. Roll the dough out on a floured surface and place on a sheet of parchment paper. Pour the whole mixture in the middle of the rolled out dough. Fold the sides up over the mushroom mix and bake for 30-40 minutes on 350 degrees or until golden.

Eggplant filling:

1/2 eggplant slice into thin circles

1 large tomato, sliced into thin circles

a handful of basil leaves

a sprinkle of shredded mozzarella cheese

What you'll do:

Roll the dough out on a floured surface and place on a sheet of parchment paper. Lay the basil leaves flat in the middle of the dough. Layer the eggplant and tomatoes on top of the leaves and then sprinkle with some mozzarella cheese. Fold the sides up over the eggplant and tomatoes and bake for 30-40 minutes on 350 degrees or until golden.

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Categories : Vegetables: Eggplant, Vegetables: Mushrooms

Summer Corn Salad

By Leslie · Comments (3) · June 9th, 2011

I love making this side dish! It is seriously one of the quickest, yummiest salads ever! I'm a big fan of vegetable salads (obviously). Growing up in a family of meat eaters that love to have cookouts, I used to love coming up with sides that I got to eat and that my whole family could enjoy. I still enjoy coming up with fun salads. This dish just screams the fresh tasty flavors of Summer! I made it one day after discovering I had three ingredients in my fridge: corn, mushrooms and a red pepper. Turned out to be a delicious salad and one of my favorites to bring to cookouts.

Summer Corn Salad

Serves 4

What you'll need:

3 ears of uncooked corn, zippped (cut the kernels off)

3-4 large crimini or button mushrooms, finely diced

1/4 red bell pepper, finely diced

1/2 cup veganaise

a handful of cilantro, chopped

a handful of chives, chopped

salt to taste

What you'll do:

Mix all the ingredients in a large bowl, season to taste and chill. Enjoy!

That's it, for reals…

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Categories : Side Dishes, Vegetables: Corn, Vegetables: Mushrooms

Spinach Mushroom Stacks

By Leslie · Comments (2) · January 18th, 2011

What a marriage! Spinach and mushrooms just seem to go together so well right? Well, I love this combo and decided to mix it up a little and the result: awe-some! You are going to love this stack, whether it's a main course of side dish, there is tons of flavor and I find it rather pretty : )

Spinach Mushroom Stack

What you'll need:

1 portobello mushroom

a handful of fresh spinach

1 clove of garlic

1 slice of havarti cheese

What you'll do:

Trim the stem off your mushroom and rinse well. You can grill the mushroom or pan fry it with a little olive oil and a sprinkle of salt. At the same time, saute the garlic and spinach with a pinch of salt and a drizzle of olive oil. To assemble, place mushroom down, add the slice of cheese and top with a pile of spinach.

That's it!

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Categories : Side Dishes, Vegetables: Mushrooms, Vegetables: Spinach

The Perfect Mushroom Melt

By Leslie · Comments (5) · November 8th, 2010

Ooooh! You know how sometimes you crave a warm, gooey, crispy sandwich? Maybe it's just me, but I doubt it. One of my favorite sandwiches on those days is a mushroom melt! Mmm Mmm Mmm!

Make sure to scroll to the bottom to learn my tip on how to get that perfect crispy crust with gooey inside.

The Perfect Mushroom Melt

What you'll need:

2 slices of wheat bread (well, any will do, but I like wheat)

2 slices of swiss cheese

a handful of crimini (baby portobello) mushrooms, sliced

a few slices of onion (I used purple, but any will do)

2 pads of butter (of course homemade butter is the best)

salt to taste

What you'll do:

In a small pan, melt 1 pad of butter and add the onions and mushrooms. Toss and cook on medium low.

When those get soft take off heat.

Place the other pad of butter (yes, use butter, it makes the crust so perfectly crisp) in a medium frying pan on medium heat. Lay one slice of bread in the middle of the pan and lay one slice of cheese on top. Carefully slide the mushrooms and onions on top of the cheese and add the other slice of cheese then the bread.

Reduce heat to medium low and cover. After a minute or so, check the sandwich and when it's toasted flip it over and place the lid on again. Let it toast for another couple minutes until the bottom is also toasted.

Serve warm : )

PS one of my favorite things to dip a melt in is marinara sauce. Don't knock it till you try it!

*** Ok, I'm going to let you in on a little secret. . . The key to the perfect warm sandwich is: use a lid! What that means: When you've got the sandwich in the frying pan, you want the heat to be on medium low to low and place a lid on the pan. This makes your sandwich perfectly toasted on the outside and evenly melted on the inside.

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Categories : Sandwiches, Vegetables: Mushrooms

Mexican Israeli Couscous

By Leslie · Comments (3) · August 23rd, 2010

I don't often plug specific products, but I really love Trader Joe's Harvest Blend. It's a combo of Israeli couscous, baby garbanzo beans, orzo and red quinoa. It's such a nice mix of tastes and textures. It's so easy to transform it into just about anything and it cooks in only 10 minutes!

Ok, enough about that. If you can't get to a Trader Joe's for this recipe, you can use orzo, Israeli couscous, regular couscous, quinoa or even just rice.

Mexican Couscous

What you'll need:

1 lb. of couscous or quinoa

a pad of butter or some olive oil

8oz. of mushrooms, sliced

2 ears of corn, kernels cut off

10oz. black beans

2 stalks of scallions, sliced

a small handful of cilantro, chopped

salt and pepper

What you'll do:

Make the couscous blend according to the directions on the package. In a medium frying pan, melt the pad of butter and saute the mushrooms for minute then add the corn and beans. When the mushrooms are soft, turn off the heat and add in the couscous, scallions, cilantro and salt and pepper to taste. Toss together and serve warm.

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Categories : Quinoa, Side Dishes, Vegetables: Mushrooms

Archive for Vegetables: Mushrooms

Creamed Spinach Stuffed Portobello Mushrooms

Wild Mushroom Gravy

Asian Lettuce Tacos

Mushroom and Corn Pasta

Sunday Rice

Tarts Two Ways

Summer Corn Salad

Spinach Mushroom Stacks

The Perfect Mushroom Melt

Mexican Israeli Couscous

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