Tag Archives: vegan

Pan Roasted Mushrooms With Thyme Recipe

I can’t get enough mushrooms right now.  I haven’t been seeing the wild ones at the farmer’s market yet but I’ve been buying a whole lot of cultivated white button and Crimini mushrooms.  I love them almost any way except for raw.  I love to roast them on the grill, sautee them thinly sliced with onion to put in omelets, and of course I love to make tofu stroganoff.  But this is by far my current favorite way to eat mushrooms: pan roasting them with onions and thyme in olive oil and then finishing them off with some red wine vinegar.  I’d use wine but I never happen to have any sitting around.  When they’re still warm but not hot I put them on a bed of lettuce with some feta cheese and dress with vinaigrette.  It’s a simple but satisfying salad.

Pan Roasted Mushrooms With Thyme

Pan Roasted Mushrooms With Thyme

Ingredients

  • 2 lbs button mushrooms, quartered
  • 1 onion, quartered and thinly sliced
  • 3 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/4 cup red wine vinegar
  • freshly ground pepper to taste

Instructions

  1. Heat up the olive oil in a large saute pan and add the mushrooms and onions.
  2. With the heat on high saute the mushrooms and onions until they start to brown, stirring frequently to prevent them from sticking to the pan or burning.
  3. Add the thyme and salt and turn the heat down to medium-high.
  4. Add the vinegar and cook with a lid on for about five minutes to get the mushrooms to release their juices.
  5. Remove the lid and continue cooking until all the juices have cooked down, stirring frequently.
  6. Grind fresh pepper over them and serve.

Notes

You can serve these mushrooms as a side dish, add to a salad, or add them to eggs. These are just the ways we've enjoyed them - I'm confident there are many other ways to enjoy this dish. If you have some red wine on hand I suggest using that in place of the red wine vinegar. This recipe can be easily halved. I do a big batch because we can't get enough of them.

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Eggplant Spinach Pasta with Kalamata Olives

This pasta was made mostly from things in my pantry.  I have given directions and ingredients as though you have a fresh eggplant and celery because you can make this dish in the summer when these ingredients are in season.  However, I grill and freeze eggplant and if you do too this is a great recipe to use them in.  I also blanch and freeze celery when I can get it in season locally and I don’t buy it any other time of year.  If you’re using frozen eggplant and celery, as I did here, you skip sauteeing the eggplant and just saute the onions until translucent and lightly browned and add the celery and eggplant at the same time as the tomato sauce.  I defrost the eggplant ahead of time because it’s safer to dice them once thawed, but I don’t defrost the celery, I just add it to the sauce and let it defrost as it cooks.  I used my home canned tomatoes and if you have them use 1 quart of diced tomatoes (and their juice) and 1 pint of tomato sauce.  I like to serve this with Parmesan but feta is very good with it too.  Happily, if you don’t eat cheese, it’s wonderful without!

When I’m impatient for summer produce this is the dish I make.

Ingredients:

serves 6

1/4 cup olive oil

1 onion, diced

1 large eggplant, diced into 1/2″ cubes

3 stalks celery, chopped

28 oz can diced tomatoes in their juice

15 oz can tomato sauce

8 oz spinach, roughly chopped

3 garlic cloves, finely minced (or you can press them)

1/2 cup red wine

6 oz bottle of Kalamata olives, drained

1 lb pasta (rotelli or penne would be good choices)

Method:

Heat the olive oil in a large skillet on med/high heat and saute the onions and the eggplant until the eggplant is lightly browned.  Add the celery, diced tomatoes, and tomato sauce and stir well together.  When the sauce begins to bubble, add the spinach, garlic, and wine.  Turn the heat down to med/low, add the olives and let cook, stirring to keep from sticking, while you cook the pasta.

Bring a big pot of salted water to a boil and cook the pasta in it until it’s done.  Drain the pasta and add it to the sauce.  Take it off the heat and serve.

This dish is Vegan

This dish is Gluten Free IF you use gluten free pasta