- Feb 07, 2018 -
1. Spreads and Appetizers
The whole dish takes about 15 minutes or less to prepare. You can certainly add your own spin by using different types of mushrooms, spices, lentils or whatever ingredients you prefer. This makes a wonderful appetizer or dip for parties, holidays or whenever. Oh, and instead of calling it chopped liver, it’s now Mushroom and Walnut Pate.
Put a skillet over medium heat and add 2 Tbs. extra-virgin olive oil. When the oil starts to ripple, add 10 oz. chopped cremini mushrooms and 1 small chopped onion to the skillet. Cook until they are browned and softened; it should take around 10 minutes. Mix in ½ tsp. dried thyme, ½ tsp. dried rosemary, ½ tsp. Herbes de Provence and ¼ tsp. black pepper. Don’t add any salt yet as salt takes the moisture out of the mushrooms and keeps them from browning. Transfer the mixture to a food processor. Add 1 cup of chopped walnuts, ½ tsp. kosher salt and 1 Tbs. water. Process until it’s a smooth paste. Taste for spice adjustments. I find I often have to add a pinch more of this or that until it’s just right. Refrigerate in a covered dish for a couple of hours. The flavors really intensify over time. Even better, make it the night before. The first time I made this, I tasted it right away and thought it was ok. The next day I tasted it again and it was incredible. Serve with crackers or toasted bread. Yum!
Stuffed mushrooms are one of the most popular appetizers. Try these Ultimate Stuffed Mushrooms, Spinach Stuffed Mushrooms, Stuffed Mushrooms with Pecans, and Baked Pesto Mushies with Crunchy Cashew Cheese, These Veggies and Mushroom Mini Bites are as delicious as they are adorable.
I can’t think of an ingredient that would make a more luxurious and flavorful soup than mushrooms. This bowl of Zucchini “Ramen” Noodles is filled with mushrooms and looks amazing. This Cremini Mushroom, Rainbow Chard, Shallot Soup is hearty with pasta while this Black Bean Mushroom Soup is high in protein and taste. Mushrooms can also be used to make raw soups like this Raw Cream of Broccoli Mushroom Soup and this Raw Creamy Mushroom Soup with Avocado & Miso.
Though I have never had an authentic one, one of my favorite sandwiches is the Philly Cheesesteak. When I needed to come up with a vegan version of it, I turned to mushrooms. Here is how to make my mouthwatering Vegan Philly Cheesesteak: Preheat the broiler. Heat a deep skillet with 1 Tbs. olive oil. Add 6-8 sliced Portobello mushroom and let brown, about 8-10 minutes. Add 4 cloves of minced garlic, 1 tsp. dried thyme and ½ tsp. black pepper and mix well. When the mushrooms are browned and shrunken, add ½ large sliced onion and kosher salt to the skillet. Don’t add the salt until after the mushrooms are browned as it slows down their cooking. Cook about 5 minutes until the onion is caramelized and softened. Add 1 Tbs. vegan Worcestershire sauce and mix well. Continue to let cook about another 3-4 minutes. Slice open 2 long or 4 short loaves of bread and place on a baking sheet. Apply cooking spray (or drizzle olive oil) on the bread. Take one whole clove of garlic, cut the tip off, and rub the garlic on the bread (you may also use dried garlic powder). Spread vegan mayo on the bread, if desired. Fill the loaves with the mushrooms. Top with ½ – 1 cup shredded vegan cheddar cheese. Put the heroes in the broiler for about 4-5 minutes or until the cheese has melted. Cut the heroes into halves. Get a lot of napkins.