Subject: Stuffed Portobello Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Sat May 04 2002 - 02:50:46 EDT
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F O O D F U N N Y
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Here's one from Easy Ed, The Saucier's Apprentice:
An amateur photographer was invited to dinner with friends and took
along a few pictures to show the hostess. She looked at the photos
and commented, "These are very good! You must have a good camera."
He didn't make any comment, but as he was leaving to go home he said
"That was a really delicious meal! You must have some very good pots."
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T O D A Y ' S R E C I P E
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Oops, I did it again - I left out a step in the procedure of
yesterday's recipe. Here is the new and improved version:
Summer Squash Risotto
1 Tbs (15 ml) olive oil
1 zucchini (courgette), sliced
1 yellow summer squash, sliced
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
6-8 Roma tomatoes, quartered
1 tsp (5 ml) dried oregano
1 1/2 cups (375 ml) arborio rice
4 cups (1 L) hot vegetable or chicken stock, or water
1/4 cup (60 ml) freshly grated Parmesan cheese
2 scallions (spring onions), green and white parts,
thinly sliced for garnish
Heat the oil in a large saucepan over high heat and saute the zucchini
and yellow squash until lightly browned. Remove with a slotted spoon
and set aside. Saute the onion and garlic in the remaining oil until
tender but not brown, about 5 minutes. Add the tomatoes and oregano
and cook 5 minutes. Add the rice and cook over moderate heat for 2
minutes. Add the hot stock 1/2 cup (125 ml) at a time, stirring
frequently and adding more stock as it is absorbed by the rice. Cook
for 20 to 25 minutes, until the rice is al dente and creamy, adding
the reserved vegetables during the last few minutes. Stir in the
cheese, salt, and pepper and serve immediately, garnished with sliced
scallions. Serves 4 to 6.
Portobello mushrooms are so rich in flavor and texture that they
satisfy even the most devout meat lover. This recipe calls for two
mushrooms per serving, but you might consider serving just one as a
delightful brunch or luncheon dish.
Stuffed Portobello Mushrooms
8-12 large Portobello mushrooms, at least
5 inches (12 cm) in diameter
2 Tbs (30 ml) olive oil
3-4 red bell peppers (capsicums), seeded and chopped
3-4 green bell peppers (capsicums), seeded and chopped
4-6 cloves garlic, finely chopped
3-4 scallions (spring onions), green and white parts, chopped
1 onion, chopped
2 Tbs (30 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded mozzarella cheese
1/2 cup (125 ml) crumbled goat's cheese
Remove the mushroom stems and chop. Set the mushroom caps aside.
Heat the olive oil in a large skillet over moderate heat and saute the
chopped stems, bell peppers, garlic, scallions, and onion until
tender, about 10 minutes. Stir in the herbs, salt, and pepper and
saute an additional 2 minutes. Spoon the mixture into the mushroom
caps and place on a lightly greased baking sheet. Top with the
cheeses and bake in a preheated 425F (220C) oven for about 20 minutes,
until the mushrooms are tender and the cheeses have melted. Serves 4
to 6.
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