Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. šŸ™‚ It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

  • 6Ā tablespoons vegetable oil
  • 20 to 28Ā ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  • coarse salt and freshly ground black pepper
  • 2 to 4 small whole green chiles, such as jalapeƱo or serrano
  • 6Ā medium shallots or 1 small onion, finely diced
  • 1Ā teaspoon black mustard seeds
  • 1Ā teaspoon cumin seeds
  • handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
  • 8Ā garlic cloves, minced
  • 2Ā teaspoons ground coriander
  • pinch of cayenne, or more, to taste
  • 1Ā teaspoon turmeric
  • 2 1/4Ā pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • 15 ozĀ can coconut milk
  • 4Ā tablespoons lime juice (from 1 lime)
  • cilantro sprigs, for garnish
  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauceĀ without making it too spicy.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
  4. Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
  7. Lower heat to medium and simmer for another 5 minutes.
  8. If mixture looks dry, thin with a little water. Taste and season with salt.
  9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

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Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! šŸ™‚

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425Ā°, preferably on convection. Tightly wrap the outside of ā€Øa 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti ā€Øuntil barely al dente; drain.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top ā€Øis golden.
  11. Let stand for 15 minutes. Remove the ring, cut ā€Øthe pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. šŸ™‚ We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • Ā½ cup (1 stick) unsalted butter, cut into Ā½ā€ cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarseĀ salt

For the Filling:

  • Ā¾ cup brown or French green lentils
  • 1 teaspoon coarseĀ salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons lightĀ soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups Ā½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • Ā¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450Ā°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ā€“25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2ā€“3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot;Ā bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 TĀ water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425Ā°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20ā€“25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425Ā°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Pappardelle with Mushrooms & Prosciutto

This dish was featured on the cover of the October issue of Bon Appetit. It spoke to me! šŸ™‚

It was part of an article written to change the way pasta is typically cooked. Their secret to saucy, glossy, perfect pasta is to finish cooking the noodles in the sauce – with added pasta water. This pappardelle was creamy deliciousness topped with crispy prosciutto. Great.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used a combination of cut crimini and shiitake mushrooms as well as large shallots.

I’m sharing this dish with my friends at Angie’s Fiesta Friday #141 this week, co-hosted by Julianna @Foodie on Board and Zeba @Food for the Soul. I was honored to have my Weeknight Fancy Chicken and Rice post featured this week too! Yay!

Yield: Serves 4

  • 6Ā tablespoons olive oil
  • 2 ounces (6 slices) thinly sliced prosciutto
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), cut into bite-size pieces (I used 1/2 pound crimini and 1/2 pound stemmed shiitake mushrooms)
  • 2 largeĀ shallots, finely chopped
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • coarseĀ salt and freshly ground pepper
  • 1 cup chicken stock
  • 12 ounces pappardelle (or fettuccine)
  • ā…“ cup heavy cream
  • 2 tablespoons unsalted butter
  1. Heat 4 tablespoons ofĀ oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 3 to 5 minutes. Transfer to paper towels to drain.
  2. Heat remaining 2 tablespoons of oil in same pot over high.
  3. Cook mushrooms, tossing occasionally, until browned and tender, 5ā€“8 minutes. Reduce heat to medium-low.
  4. Add shallots and 1 teaspoon thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  5. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5āˆ’7 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. (I cooked mine just short of 3 minutes.)
  7. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  8. Crumble half (3 slices) of prosciutto into pot.
  9. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Be careful not to cook down too much or the pasta will become too dry.
  10. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  11. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  12. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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Mushroom-Spinach Soup with Middle Eastern Spices

I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. šŸ™‚

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, purĆ©ed the remaining soup, and then returned the solidsĀ to incorporate. It was earthyĀ and hearty.

I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)

Yield: 6 servings

  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
  • Ā½ pound shallots, finely diced (I used a food processor.)
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 1 Ā½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Ā¾ teaspoon ground cinnamon
  • pinch ground allspice (I used freshly ground.)
  • 2 Ā½ teaspoons coarseĀ salt, more to taste
  • 1 teaspoon freshly ground black pepper
  • 8 ounces (generous!) baby spinach
  • fresh lime juice, to taste
  • plain yogurt or Greek yogurt, for serving, optional
  1. Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with theĀ olive oil, mushrooms and shallots.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
  4. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  5. Remove half of the soup from the pot and reserve.
  6. Using an immersion blender or food processor, coarsely purƩe the remaining soup. Incorporate the unpurƩed soup.
  7. Mix in lime juice. Thin with water, as needed.
  8. Taste and adjust seasoning, if necessary.
  9. Serve with dollops of yogurt and/or lime wedges, as desired.

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Slow Cooker Mushroom Stroganoff with Egg Noodles

I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. šŸ™‚

On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!

This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth,Ā frozen pearl onions, and doubledĀ the garlic.

Yield: Serves 4

  • 2 tablespoons unsalted butter, plus more for buttering noodles
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces pearl onions (about 1 cup), peeled
  • 1 1/2 pounds white button mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed and caps quartered
  • 8Ā ounces cremini or oyster mushrooms, quartered
  • coarseĀ salt
  • freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken orĀ vegetableĀ stock
  • 8 large garlic cloves, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodle pasta
  • 1/2 cup sour cream or creme fraiche
  • flat leaf Italian parsley, coarsely chopped
  1. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
  2. Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
  3. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
  4. Add a Ā¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
  5. Transfer to a slow cooker.
  6. Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
  7. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
  8. Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
  9. Swirl in the creme fraicheĀ and season with salt and black pepper to taste.
  10. Garnish with chopped parsley and serve.

Note: The stroganoff can be refrigerated for up to 4 days.

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Mushroom, Spinach, Barley, & Bacon Soup

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My brother gave me Ottolenghi’s “Plenty” for Christmas- it was on my wish list. To be silly he gave it to me with another cookbook titled “Bacon Nation”! The funniest part of this story is that I tried a recipe from “Bacon Nation” first. šŸ™‚ This soup was ultra-flavorful, hearty, andĀ LOADED with mushrooms.Ā The spinach and carrots gave an otherwise “brown” soup a wonderful pop of color. The house smelled divine as it cooked too! This recipe was adapted from Bacon Nation by Peter Kaminsky & Marie Rama.

Yield: Serves 8 to 10

  • 8 slices thick-cut bacon, cut into 1/4-inch pieces (I used nitrate-free)
  • 2 medium-size onions, finely chopped
  • 24 oz cremini mushrooms, wiped clean, stems trimmed, and sliced into 1/2-inch thick pieces
  • 10 oz white button mushrooms, Ā wiped clean, stems trimmed, and sliced into 1/2-inch thick pieces
  • .88 oz mixed dried wild mushrooms (including porcini, shiitake, black, & oyster mushrooms)
  • 6 large cloves of garlic, finely chopped
  • 1/4 cup plus 2 T dry sherry, divided
  • 8 cups stock (I used 4 cups homemade Turkey Stock, and 4 cups boxed chicken stock)
  • 4 large carrots, trimmed, peeled, and chopped into 1/2-inch pieces
  • 1 1/2 cups pearl barley (I used par-cooked barley from Trader Joe’s)
  • 2 bay leaves
  • coarse salt and freshly ground black pepper
  • 4 tsp fresh thyme leaves, or 2 tsp dried thyme leaves
  • 6 oz baby spinach

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  1. Cook the bacon in a soup pot or large saucepan over medium heat until browned but not too crisp and most of the fat is rendered, 5 to 7 minutes, stirring often and adjusting the heat as necessary.
  2. Add the onions and cook over medium-high heat until it begins to soften, about 5 minutes, stirring occasionally.
  3. Stir in the fresh and dried mushrooms and the garlic and cook until the mushrooms release their liquid, 5 to 6 minutes, stirring occasionally.Ā IMG_7324
  4. Add 6 T of the sherry and let boil for about 1 minute to reduce the liquid slightly.
  5. Stir in the stock, carrots, barley, bay leaf, and 3 cups water. Cover the pot and let the soup come to a boil. Then, reduce the heat as necessary and let the soup simmer, partially covered, stirring occasionally, until the barley is barely tender, 35 to 40 minutes for standard barley, 15-20 minutes for par-cooked barley. Season with salt and pepper to taste.
  6. Add the thyme and the remaining 6 T sherry and let simmer until the flavors blend, about 3 minutes.
  7. Add the spinach, increase the heat to high, cover the pot, and cook the spinach until just wilted, about 1 minute. Remove and discard the bay leaf before serving the soup.

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