Tag: mushrooms

Cacciatore over Whole Wheat Pasta

Vegan cacciatore

Cacciatore is a dish that I grew up with.  My mom and my grandma used to make it all the time, but their version had chicken in it.  I used all the same veggies and served it over whole wheat pasta.  The tomatoes and wine in the cacciatore make a nice light sauce for the pasta.  It would be great with vegan “chicken” cutlets, like Gardien, in it as well.

 

Cacciatore

 

3 TBSP Olive Oil

2 green peppers cut in half and sliced

1 large onion sliced

3 large portobello mushrooms sliced

2 cloves of garlic

1/2 cup white wine

28 oz can of diced tomatoes

1/4 c chopped fresh basil

salt and pepper to taste

1 lb of whole wheat pasta cooked according to package directions.

 

Heat 1 TBSP of the oil in a large skillet over medium heat.  Add in the sliced mushrooms and sauté about 8  – 10 minutes until the mushrooms are browned.  Remove the mushrooms and set aside.  Add the remaining 2 TBSP of oil into the pan.  Add in the peppers and onions and sauté about 5 minutes.  Add in the garlic and cook another 2 minutes.  Return the mushrooms to the pan.  Pour the white wine into the pan and continue to cook another minute.  Add the diced tomatoes into the pan along with their juices.  Simmer the cacciatore about 8-10 minutes.  Add in the chopped basil.  Serve the cacciatore over whole wheat pasta or with vegan “chicken” cutlets.

 

 

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Mushroom Bourguignon

Bourguignon

 

This was our Valentine’s Day dinner.  It was of course inspired by the Julia Child recipe for beef bourguignon and it was equally delicious.  I replaced the beef with portobello mushrooms and simplified the recipe, so it did not take quite as long to make.  I think that Julia would have been proud of this meatless version of bourguigonon.  This was one of the best meals that I have had for awhile and I will be making it again very soon.  It was great for a special night and would be great to serve company.  This is one that you have to try.  I served the bourguignon with garlic mashed potatoes and roasted green beans.

 

Mushroom Bourguignon

serves 4-6

 

4 TBSP Olive Oil

4 large portabello mushrooms wiped clean and stems removed

1 lb white mushrooms wiped clean

2 medium onions cut in half then sliced

4 large carrots sliced in 1/4 inch pieces

3 cloves of garlic minced

2 Cups red wine

2 cups vegetable broth

2 TBSP tomato paste

2 tsp dried thyme

salt and pepper to taste

2 TBSP Earth Balance

2 TBSP flour

 

Slice the portobellos in half and then cut into 1/2 inch thick slices.  Quarter the white mushrooms.  Heat 1 TBSP of the olive oil in a large skillet over medium heat and add half the mushrooms.  Cook until the begin to brown and remove from the pan.  Add another TBSP of olive oil and cook the remaining mushrooms then remove from the pan.  Add the last 2 TBSP of olive oil to the pan and then put in the onions and carrots.  Cook  on medium heat for about 10 minutes.  Add in the garlic and cook for 1 more minute.  Add in the wine and let simmer for 5 minutes.  Add in the broth, tomato paste and thyme.  Simmer for 10 minutes.  In a small bowl mash together the butter and the flour until it is completely combined.  Add it into the sauce to thicken it.  Let it the bourguignon cook another 5 minutes.  Season with salt and pepper to taste.

I hope you try this version of bourguignon, you will love it!

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Lentils with Mushrooms

 

Today was a lovely fall day here in the mountains.  It is really starting to cool down and the leaves are all changing.  I love this time of year.  I also love all the fall foods like cranberries and pumpkin.  Tonight’s dinner was inspired by the fall weather.  I had to make cranberries again because they are my daughter’s favorite.  She begs for them when she sees them in the store.  The lentils and mushrooms were perfect for the chilly evening (plus full of protein) and the mushy peas are another of the kid’s favorites, whichI had been promising them to make the peas for awhile.

 

Lentils with Mushrooms

1 medium onion sliced

2 cups vegetable broth

1 cup lentils rinsed

2 Tbsp olive oil

2 cups sliced mushrooms

2 tsp dried thyme

2 Tbsp sage

salt and pepper to taste

 

Bring 1/2 cup of water to boil in a sauce pan and add the onion.  Cook the onion for about 30 minutes adding more water as needed to keep it from sticking.  While the onion is cooking bring the vegetable broth to a boil in a pot.  Add the lentils and cook for 20 minutes until tender.  Once the onion is slightly caramelized, remove it from the pan to a plate.  Add the oil to the pan and cook the mushrooms until they are browned.  You may want to do this in 2 batches so they brown.  Add the onion, lentils, and herbs to the mushrooms.

 

 

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