Stuffed Mushroom Caps on Carrot Tomato Sauce
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Cooking time: 40 minutes to first course, then 10 minutes to finish Cooking schedule: see below for "menu" instructions |
It's mushroom season! While I don't go out and pick them I do enjoy them this time of year. The mushrooms are meant to be a small starter as the rest of the meal is quite rich. This is one of my favorite steaks: the marinade adds a lot of flavor and the accompanying sauce is rich with the flavors of Madeira. I always think of wild rice in the autumn as well, and spiked with a bit of Madeira it's perfect with this flavorful steak.
Stuffed Mushrooms Caps on Tomato Sauce Time: 20 minutes
These used to be standard party-fare, many years ago. Made with bacon and cream cheese, they were always a hit. I've updated them slightly, and made them slightly healthier...but not enough to spoil the wonderful creamy - bacon flavors. If you still have Carrot Tomato Sauce left, save it for the Mushroom Pasta.
8 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter 12 medium, 16 small...
I used about 1/3 of an 8oz (500gr) package
1 tsp olive oil
1/3 carton soft goat cheese (50gr, 2oz) Chavrie in the U.S., Chevraux in Europe, the rest from Friday
2 tbs Greek or plain yogurt
2 - 3 slices bacon
1/4 tsp garlic powder
paprika for sprinkling
Carrot Tomato Sauce left from Friday or see below
Remove Carrot Tomato Sauce from fridge and let warm to room temperature. Clean mushrooms, removing stems. Discard stems. Sauté bacon in a nonstick skillet over medium heat until crisp. Remove and crumble. Pour off all but 1 tsp of fat. Add olive oil to skillet and return to heat. Add mushroom caps and sauté until light brown, 5 minutes, turning once. Remove and place on a baking sheet - with a lip so they don't slide off. Put goat cheese, yogurt and garlic powder into a bowl and stir to combine. Add bacon bits and mix. Spoon into the mushrooms caps, mounding slightly. Sprinkle with paprika. Bake in 400F (200C) oven for 12 - 15 minutes, until they are light brown. Remove. To serve, spoon 2 - 3 tbs of the Carrot Tomato Sauce onto 2 small plates. Top with Mushroom Caps.
Carrot Tomato Sauce
The carrots add a slightly sweet flavor to the sauce, nicely offset by the yogurt.
2 carrots, 7 - 8 oz total weight (225gr)
1 stalk celery (rib)
1 tsp basil
1 cup tomato sauce (8oz, 225ml)
4 tbs Greek or plain yogurt (2oz, 60ml) save the rest
Roughly chop the carrots and celery. Cook in rapidly boiling water for 12 - 15 minutes, until tender. Drain. Put carrots, celery, basil and tomato sauce in a blender. Purée until smooth. Pour into a bowl, whisk in yogurt and set aside until ready to use.
Steak with Madeira Sauce Time: 40 minutes
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (500gr) Sirloin, tip steak, strip steak. I use a faux fillet. It's going to be marinated, cooked medium rare and served thinly sliced.
Marinade
1/3 cup plus 1 tbs (3oz, 90ml) red wine vinegar
1/4 cup (2oz, 60ml) ketchup
2 tbs olive oil
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp dried oregano
pinch dried cloves
Put steak in a deep dish - a baking dish or roasting pan works well. Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or, for less tender cuts, refrigerate 3 hours or up to 10. Remove from marinade and reserve 1/4 cup marinade. Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally, - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking. When done, remove from heat and let rest for 5 minutes. To serve, slice thinly and serve with Madeira sauce. Can be cooked under broiler - start with 5 minutes a side, basting each side once.
Madeira sauce
1/4 cup of reserved marinade
1/2 cup (4oz, 125ml) beef stock
1/3 cup Madeira
1 tbs cornstarch (maizena) dissolved in 1 tbs water
In small saucepan bring marinade, stock and Madeira to boil. Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
Wild Rice It's called 'rice' but it is really a grass Time: 50 - 60 minutes
If, like me, you don't have access to wild rice substitute Brown rice. I bring it back from the U.S. It has a wonderfully, nutty taste that goes well with roasted meats and flavorful sauces. We're making enough for a Pilaf on Monday
3/4 cup wild rice
1 cup beef stock
1 cup water
1/2 onion use the rest in the carrots
1 stalk celery
1 tbs butter
1 tbs Madeira
Rinse rice and put into a small sauce pan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 - 60 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels "popped". When rice is close to being done finely chop onion and celery. Heat butter in small skillet. Sauté onion and celery until tender, 5 - 8 minutes. If there is any stock left when the rice is done you will need to drain it. Add onion and celery and mix. Add Madeira, stir and serve.
Braised Carrots and Onions Time: 30 minutes
Roll cutting gives you interesting looking pieces with lots of surface. It can be used on any 'round' vegetable. The onions accent the sweetness of the carrots.
2 - 3 carrots depending on size and hunger
1/2 onion
1/3 cup chicken stock
1 tbs olive oil
Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. Cut onion half in half again (vertically) and slice thickly - 1/4 inch (you will have 'quarter slices'). Heat oil in saucepan. Add onions and sauté until tender and starting to brown. Add carrots and stock. Cook, covered, 15 - 20 minutes or until vegetables are done. Remove cover, drain and serve.
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Cooking Schedule: 30 minutes to first course then 10 to finish, 55 for menu |
Light/turn on barbecue grill |
Cooking for Two? Or more?
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