Braised Monkfish with Mushroom and Wine

Ingredients

5 tbsp unsalted butter
2 large cloves garlic, chopped
1 shallot, minced
1/2 lb shiitake mushrooms, stemmed, caps halved and thinly sliced
1-1/2 lbs monkfish medaillons, about 1 inch thick
flour, seasoned with salt and pepper
1 tbsp extra-virgin olive oil
1/2 cup dry vermouth
1 tbsp chopped fresh thyme
1/2 cup heavy cream
thyme sprigs for garnish

Method

  1. Heat 3 tablespoons of the butter in a large saute pan over medium-high heat and saute the garlic, shallot and shiitake mushrooms until tender, about 5 minutes.
  2. Remove with a slotted spoon and set aside. Add the oil and remaining butter to the pan and raise heat.
  3. Dredge the monkfish in seasoned flour, shaking off excess. Lay the fish into the pan and sear on both sides for 1 minute. Lower heat and add vermouth, shiitakes, garlic and chopped thyme.
  4. Cover and simmer until the fish is tender, about 7 or 8 minutes. Transfer fish to warmed serving plates.
  5. Raise heat and cook the liquid remaining in the pan until reduced by half. Stir in cream and cook until the sauce is thickened. Taste and adjust seasonings.
  6. To serve, spoon sauce over the fish and garnish with thyme sprigs.

Makes 4 servings.

Source: Metropolitan Home magazine

Advertisements

Healthy Version of Italian-style Meatballs with Mushroom and Spinach

Ingredients

12 ounces 96% lean ground beef
1 cup finely chopped puffed brown rice
4 cups unsalted beef stock
salt
freshly ground black pepper
olive oil cooking spray
4 cups sliced cremini mushrooms
1 cup thinly sliced onion 8 cups washed spinach
2 tablespoons arrowroot powder, dissolved in 2 teaspoons of the stock
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Place the beef in a large mixing bowl, pushing it to one side. Add the rice and 1-1/2 cups of the stock to the other side of the bowl. Season with salt and pepper and let the rice absorb the stock, about 1 minute.
  2. Using an electric hand mixer, mix the beef into the rice until homogeneous, about 1 minute.
  3. Form the mixture into 16 equal-size meatballs.
  4. Coat a large nonstick skillet with olive oil cooking spray and place over medium-high heat. Once the skillet is hot, add the meatballs and brown on one side, about 1 minute.
  5. Turn the meatballs over and brown the opposite sides, about 30 seconds. Transfer the meatballs to a holding plate.
  6. Spray the skillet again with cooking spray, and place back on the heat. Add the mushrooms and onion and cook until browned and softened, 3 to 4 minutes.
  7. Add the spinach and cook just to wilt, about 1 minute.
  8. Add the remaining stock and the arrowroot slurry and bring to a simmer while whisking until thickened.
  9. Add the meatballs and simmer until cooked through, 6 to 8 minutes.
  10. Spoon the meatballs and mushroom mixture into four bowls, distributing them equally. Sprinkle with cheese and serve.

Tip

Include some no-sugar-added dried cranberries if you want to liven things up a bit.

Makes 4 servings.

Source: The Negative Calorie Diet

Portobello Carpaccio with Orange Tartare

Ingredients

4 portobello mushrooms, stems and gills removed
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground black pepper
2 oranges
1/2 cup black kalamata olives, pitted (stoned) and sliced
2 teaspoons capers, crushed
1 shallot, chopped
2 tablespoons cilantro, chopped to garnish

Method

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Using a pastry brush, grease the mushrooms caps with olive oil and season to taste with salt and freshly ground black pepper.
  3. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward. Set aside.
  4. Grate the orange zest and set aside. Peel the oranges and separate the segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp.
  5. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallots, and olive oil. Season to taste with salt and freshly ground black pepper.
  6. Fill the mushroom caps with the mixture.
  7. Broil the mushrooms at mid-height for 4–5 minutes.
  8. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.

Makes 4 servings.

Source: Vegan: The Cookbook

Chinese-style Crab Cooked in Beer

Ingredients

1 crab, about 1 lb
3 oz lean pork loin, sliced
4 Chinese black mushrooms, shredded
4 stalks green onion, cut into sections
1/2 tbsp chopped lemongrass
1/2 tbsp shredded ginger

Seasoning Broth

1/2 tsp salt
dash of ground white pepper
1/2 cup water or chicken stock
1 cup beer

Method

  1. Prepare, wash and cut crab into pieces. Drain off excess water.
  2. Place ginger, lemongrass and mushrooms to a pot. Add seasoning broth and bring to a boil.
  3. Add crab, pork, green onion. Cook for 10 minutes, or until crab is thoroughly cooked. Serve the dish in the pot.

Note

The proportion of beer and water in the broth can be adjusted to suit personal taste.

Source: Hong Kong magazine

Chinese-style Stewed Dried Black Mushroom

Ingredients

2 oz black mushrooms
1/2 cup vegetable stock or 1 can vegetable broth
1 slice ginger
2 stalks green onion

Seasoning

1/2 tsp salt
1-1/3 tsp sugar
1 tsp dark soy sauce

Method

  1. Soak and trim stems of mushrooms. Squeeze out excess water and steam with stock, ginger, green onion and 1 tsp wine for 20 minutes. Discard ginger and green onions.
  2. Cook mushroom and stock together with 3 tbsp oil. Add seasoning and cook until sauce nearly dries up. Add 1 Tbsp sesame oil and remove to serving platter. Garnish with tomato and cucumber flowers. Serve hot.

Source: Hong Kong magazine