Stuffed Mushrooms
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Cooking time: 15 minutes, then an hour break, then 30 minutes 1 3/4 hours for menu Cooking schedule: see below for "menu" instructions |
We have a large laurel (bay) tree in our garden. I had always just thought of bay as that lonely, dried leaf I added to chili. Now I realize that, fresh or dried, bay has a lovely flavor and is a worthy herb in its own right. This menu showcases the Bay Leaf. We are making extra potatoes for Monday.
Stuffed Mushrooms Time: 20 minutes
Use white button or brown cremini for this. If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size. The rest of the ingredients should work fine. Since we have green onions left from last night we'll use those along with 1 shallot.
8 large mushrooms, (1 1/2 " diameter, 2cm) 12 medium, 16 small...
1 tbs olive oil
1 tbs butter
2 shallots or 1 shallot plus 4 - 6 green onions
2 cloves garlic
6 tbs shredded cheese
3 tbs Greek yogurt, crème fraiche, or sour cream
1 tbs breadcrumbs
1 tsp marjoram
1 tsp oregano
1 tbs Parmesan, optional
paprika for sprinkling
Clean mushrooms, removing stems. Finely chop the shallots and garlic. Heat oil in nonstick skillet over medium-high heat. Add mushroom caps and sauté until light brown, 3 - 4 minutes. Remove and place on a baking sheet - with a lip so they don't slide off. Add garlic and shallots to pan and sauté until tender, about 5 minutes. In small bowl mix crème fraiche, shredded cheese, herbs and crumbs. Add shallots and garlic and mix well. Spoon mixture into mushroom caps, dividing evenly. Sprinkle with Parmesan and paprika. Bake in 400F (200C) oven for 12 - 15 minutes, until they are light brown. Remove and serve.
Braised Pork with Laurel (Bay) Time: 1 hour 45 minutes
Yes, 12 bay leaves. We are actually going to taste a hint of bay in this roast and it's quite lovely. You can use either fresh or dried.
1 pork loin roast, 1 1/2 - 2 lbs (750gr)
1 onion, sliced
12 bay (laurel) leaves
1 cup of white wine
1 cup chicken stock
1 tsp juniper berries
1 tbs olive oil
In heavy pot or oven with tight-fitting lid, brown pork in olive oil. After turning pork, add sliced onions to brown as well. Add remaining ingredients, turn heat to low, cover and braise for 1 1/2 hours. Remove pork and keep warm. Strain juices, then return to pan. Reduce pan juices until slightly thickened and syrupy. Slice pork, pour pan juices over and serve. You can remove bay leaves before serving or leave as a garnish. I wouldn't eat them as they are rather tough.
Note: We'll be using 1 - 2 cups (bite-size pieces) of the pork in the Shepherd's Pie on Monday night. If there is more than that left - have sandwiches for lunch....
Potatoes and Carrots with Bay Time: 35 minutes
The potatoes and carrots are cooked together in stock with bay leaves. They will absorb most of the stock, giving them a deep flavor and light glaze.
2 carrots, cut into large sticks
2 potatoes, cut into large chunks
1 large, or 2 medium bay (laurel) leaves
enough chicken stock to just cover vegetables
Put everything into a saucepan and bring to a boil. Cook, uncovered, until vegetables are done and chicken stock has been absorbed. If there is any stock left, just pour it off. I included it with the pork juices before reduction. Remove bay leaves and serve.
Monday's potatoes for the Shepherd's Pie
2 potatoes
1/4 cup milk or stock
Peel 2 more potatoes, cut into chunks and cook in boiling salted water, partially covered, until fork tender, about 20 minutes. Remove, drain. Mash the potatoes, adding the milk. Don't worry about the consistency. Refrigerate until Monday.
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Cooking Schedule: 1 hour and 45 minutes |
Finely chop shallots and garlic |
Cooking for Two? Or more?
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