Salt and Pepper Brick Mushrooms

Ingredients

1/2 tsp fine sea salt
1/2 tsp freshly cracked black pepper
1 tbsp olive oil
1-1/2 lb fresh mushrooms, such as oyster, maitake, lion’s mane or Portobello, trimmed and kept in the largest pieces possible
2 tsp capers, drained (and rinsed, if salt-packed), divided
1 lemon, cut into wedges, for serving

Method

  1. In a small bowl, combine the salt and pepper.
  2. In a large cast-iron skillet over medium low heat, heat the oil until it shimmers. Place the mushrooms in the skillet and sprinkle with half of the salt and pepper mixture and half of the capers.
  3. Cover the mushrooms with a sheet of foil, folding it into a round to cover the mushrooms and fit the contours of the skillet. Place a Dutch oven or another cast-iron skillet as close to the same size as the first one on top of the foil. If you have more cast iron cookware, stack it on top, flattening the mushrooms. (If you don’t have more cast iron, use your hands — wearing oven mitts — to press down firmly on the skillet.)
  4. Press (intermittently, if doing it by hand — you’ll need to rest periodically) until a crust has formed, 10 to 15 minutes. The mushrooms will release varying amounts of liquid depending on their variety and freshness; unstack the cookware and pour it off a time or two during cooking, as needed. (Reserve the liquid for seasoning and sipping — it’s delicious!)
  5. Flip the mushrooms over, pour off any extra liquid, and sprinkle with the remaining salt and pepper mixture and capers. Cook the other side the same way, weighting and pressing intermittently until a crust forms on that side, 10 to 15 minutes.
  6. Remove from the heat and serve hot, with lemon wedges for squeezing.

Makes 4 servings.

Source: Cooking With Mushrooms via Winnipeg Free Press


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Vegan Risotto with Cashew Cream and Crispy Maitakes

Ingredients
1 cup raw cashews, soaked overnight, and drained
3 cups water
1 (8-ounce) package maitake mushrooms
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
5 cups vegetable stock
2 tablespoons olive oil
1 medium onion, finely diced
1 garlic clove, minced
2 cups uncooked Arborio rice
1/4 cup white wine
2-1/2 cups medium-diced and peeled butternut squash
1 tablespoon minced fresh rosemary

Method

  1. Into a high-speed blender, add cashews and water. Blend for 2 to 3 minutes, stopping to scrape down sides as needed, until completely smooth. Place in a container in the refrigerator.
  2. Preheat oven to 425°F.
  3. With a knife, remove woody stem from maitake cluster and break into equal pieces.
  4. In a medium bowl, toss mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and place in oven for 10 minutes.
  5. Remove from oven and toss, then roast for 10 more minutes. Once golden brown and slightly crispy on edges, remove from oven and let cool to room temperature.
  6. In a small saucepan over medium-low heat, bring stock to a simmer.
  7. In a large saucepan over medium heat, warm remaining olive oil. Add onion and garlic. Cook for about 5 minutes, stirring often, until soft and translucent. Add rice and stir continuously for 1 minute to toast grains. Add wine and stir until completely absorbed.
  8. Add 1/2 cup of hot stock and cook, stirring continuously, until liquid has been almost completely absorbed.
  9. Add another 1/2 cup of stock and again cook, stirring continuously, until liquid has been almost completely absorbed.
  10. Stir in squash and continue adding stock 1/2 cup at a time, making sure most liquid has been absorbed before adding more, until rice is firm but tender. This will take about 25 minutes; start checking doneness of rice when 1 cup of stock is left. Stir in prepared cashew cream and rosemary.
  11. To serve, divide into 4 serving bowls and garnish each with roasted maitakes.

Makes 4 servings.

Source: VegNews


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Pheasant Stuffed with Truffle and Foie Gras

Ingredients

1-1/2 tbsp unsalted butter
1/2 onion, peeled and chopped
1/4 cup long-grain rice
1/3 cup chicken stock
4 oz cooked foie gras, diced (optional)
1/2 cup shelled pistachios
6 tbsp cooked truffles, diced
1 hen pheasant
thin slices of pork back fat
1 tbsp vegetable oil
4 tbsp Malmsey Madeira wine
3/4 cup heavy cream
salt
black pepper

Method

  1. First prepare a rice pilaf for the stuffing.
  2. Preheat the oven to 400°F.
  3. Place an ovenproof pan on the stove top, melt 1/2 tablespoon of the butter over low heat, and sweat the onion until softened. Add the rice and stir to coat all the grains in butter, then pour in the chicken stock. Bring to a boil, then transfer the pan to the oven and bake for 20 minutes. Remove and set aside for 20 minutes.
  4. When the rice is cool, gently mix in the foie gras, then add the pistachios, and diced truffles. Season well.
  5. Remove the wishbone from the pheasant and stuff the bird with the rice mixture, which should fill the cavity.
  6. Truss the bird to seal the neck and rear openings. Cover the bird with the slices of back fat and tie them securely in place.
  7. Preheat the oven to 400°F.
  8. Heat the oil and remaining butter in a casserole dish and, when hot and foaming, add the bird and brown it on all sides. Place the dish in the oven with the bird breast-side up. After 10 minutes, add a spoonful of Madeira and put the lid on the casserole. Repeat this until the bird has been cooking for 40 minutes, then take the dish out of the oven, remove the fat, and set the bird aside to rest.
  9. Add the cream to the casserole dish and any juices that have run from the bird, then season. Put the dish on the stove top, bring the liquid to a boil, and reduce to a sauce consistency, then pass through a fine sieve. Spoon out the stuffing and carve the bird. Serve with the sauce and stuffing.

Makes 2 servings.

Source: The French Kitchen


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Cod with Artichokes and Chickpeas

Ingredients

2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 small white onion, sliced 1/2 inch thick
1 (9-ounce box) frozen artichoke hearts, thawed and pressed dry
1/4 pound shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2-inch pieces
2 garlic cloves, thinly sliced
1 (15-ounce) can chickpeas, drained
1 cup chicken stock or low-sodium broth
salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
4 (6-ounce) skinless cod fillets
Lemon wedges, for serving

Method

  1. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes.
  2. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes.
  3. Stir in the parsley and chives and keep warm.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they’re white throughout, about 3 minutes longer.
  5. Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.

Makes 4 servings.

Source: Chef Mark Sullivan


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Stuffed Chicken Rolls

Ingredients

2 chicken legs, about 1-1/3 lb
1 gherkin cucumber
1-1/2 oz each carrot, bamboo shoots
1 dried dried shiitake mushroom, soaked until soft
3 eggs
2 tsp flour

Seasoning

1/4 cup dashi
2 tbsp sugar
1/8 tsp salt
1 tsp light soy sauce

Sauce

3 tbsp each soy sauce, sugar, mirin
1/2 tsp flour

Method

  1. Cut open the middle of each chicken leg, and remove the bone. Carefully cut the chicken with linked slices so that a large sheet of chicken of even thickness results.
  2. Marinate chicken in 1/2 teaspoon salt and 1 teaspoon rice wine for 15 minutes.
  3. Quarter the gherkin cucumbers lengthwise and scrape out the seeds.
  4. Cook carrot, bamboo shoot and mushroom until soft. Dice and add to a pot with the seasoning ingredients. Cook 2 minutes, so that the flavors are well absorbed.
  5. Beat the eggs lightly and add to the pot. Stir constantly until the egg becomes firm. Allow to cool. This is the filling.
  6. Spread open the chicken and sprinkle on some flour. Add 1/2 of the filling and some gherkin cucumber. Roll into a cylindrical shape. Secure with a string. Repeat for the second piece of chicken.
  7. Heat a frying pan and add 1 tablespoon oil. Fry the chicken rolls over high heat until golden brown, then transfer to a steamer. Steam 15 minutes. Remove and place in a pot.
  8. Mix sauce ingredients and add to the pot. Cook until the sauce is reduced. Remove and allow the chicken rolls to cool.
  9. Remove the strings. Slice into rounds and arrange on a plate before serving

Source: Japanese Cuisine


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