julie-r-wa
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Two recipes I found yesterday...
- Thread starter julie-r-wa
- Start date
julie-r-wa
Well-known member
Rec: Portobello Pesto Mushroom Melts
Portobello Pesto Mushroom Melts
Adapted from a recipe in BBC’s Olive magazine, September 2007.
8 large portobello mushrooms
pan spray or olive oil in mister
3 Tbsp basil pesto, fresh or from a jar
1 Tbsp olive oil
8 oz fresh mozzarella cheese or buffalo mozzarella
2 Tbsp pine nuts
8 slices square-cut focaccia bread or ciabatta bread
Preheat your oven to 400 degrees F. Lightly pan spray or oil-mist a pan large enough to hold all the mushrooms without them touching. Set aside.
Remove the stems from the portobello. If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms. Gently wipe the mushrooms clean with a mushroom brush or a paper towel.
In a bowl, mix 1 Tbsp olive oil together with the pesto.
Put the mushrooms, cap side down, in the prepared pan. Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms.
Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.
Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.
While mushrooms are baking, lightly toast the focaccia or ciabatta bread.
Transfer a baked mushroom to each slice of bread, and enjoy!
Note: also good on these are thin slices of Japanese eggplant.
Servings: 4
Prep: 10
Cook: 10
I haven't gotten to make these yet - I adapted to US measurements and tweaked it a little.http://www.bbcgoodfood.com/recipes/4698/portobello-mushroom-melts.jsp
Portobello Pesto Mushroom Melts
Adapted from a recipe in BBC’s Olive magazine, September 2007.
8 large portobello mushrooms
pan spray or olive oil in mister
3 Tbsp basil pesto, fresh or from a jar
1 Tbsp olive oil
8 oz fresh mozzarella cheese or buffalo mozzarella
2 Tbsp pine nuts
8 slices square-cut focaccia bread or ciabatta bread
Preheat your oven to 400 degrees F. Lightly pan spray or oil-mist a pan large enough to hold all the mushrooms without them touching. Set aside.
Remove the stems from the portobello. If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms. Gently wipe the mushrooms clean with a mushroom brush or a paper towel.
In a bowl, mix 1 Tbsp olive oil together with the pesto.
Put the mushrooms, cap side down, in the prepared pan. Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms.
Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.
Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.
While mushrooms are baking, lightly toast the focaccia or ciabatta bread.
Transfer a baked mushroom to each slice of bread, and enjoy!
Note: also good on these are thin slices of Japanese eggplant.
Servings: 4
Prep: 10
Cook: 10
I haven't gotten to make these yet - I adapted to US measurements and tweaked it a little.http://www.bbcgoodfood.com/recipes/4698/portobello-mushroom-melts.jsp
julie-r-wa
Well-known member
Rec: Creamy Chicken and Pumpkin
Creamy Chicken and Pumpkin
Adapted from a recipe in BBC’s Good Food magazine, October 2004.
1 oz dried porcini mushrooms
1 (3 1/2 lb) free-range chicken, jointed into 8 pieces (you can ask your butcher to do this for you)
1 lemon, halved
2 Tbsp olive oil
2 Tbsp unsalted butter
1 small onion, finely chopped
1 tsp salt
10 oz pumpkin, peeled, seeded and cut into 1-inch cubes
8 oz fresh mushrooms, roughly chopped (I like crimini)
1 1/4 cup half and half
salt and freshly ground black pepper, to taste
Soak dried porcini in 1 cup hot water for 30 minutes.
Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside. Cut the lemon in half.
Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
Heat oil in a pan large enough to hold the chicken pieces in one layer. Add the prepared chicken and brown on both sides. Transfer to a casserole dish.
Preheat oven to 350 degrees F.
In a pan over medium heat, melt the butter. When it stops foaming, add chopped onion and salt, then sauté until pale gold.
Meanwhile, remove the porcini from the water and rinse well. Pat the porcini dry and chop into small pieces. Strain the water through a sieve, stopping before the last spoonful so that you don’t get the residue from the bottom.
Add porcini and pumpkin pieces to onion and sauté for 5 minutes. Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper. Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.
Makes 4 servings.
Prep: 30 min
Cook: 40 min
Haven't made this one yet, either. But it sounds good with the fall season coming up, with pumpkins! I'll be fiddling with it some more, since it might be a little bland as it is. Will add garlic, probably, and perhaps some braised leeks.http://www.bbcgoodfood.com/recipes/1862/creamy-chicken-and-pumpkin.jsp
Creamy Chicken and Pumpkin
Adapted from a recipe in BBC’s Good Food magazine, October 2004.
1 oz dried porcini mushrooms
1 (3 1/2 lb) free-range chicken, jointed into 8 pieces (you can ask your butcher to do this for you)
1 lemon, halved
2 Tbsp olive oil
2 Tbsp unsalted butter
1 small onion, finely chopped
1 tsp salt
10 oz pumpkin, peeled, seeded and cut into 1-inch cubes
8 oz fresh mushrooms, roughly chopped (I like crimini)
1 1/4 cup half and half
salt and freshly ground black pepper, to taste
Soak dried porcini in 1 cup hot water for 30 minutes.
Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside. Cut the lemon in half.
Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
Heat oil in a pan large enough to hold the chicken pieces in one layer. Add the prepared chicken and brown on both sides. Transfer to a casserole dish.
Preheat oven to 350 degrees F.
In a pan over medium heat, melt the butter. When it stops foaming, add chopped onion and salt, then sauté until pale gold.
Meanwhile, remove the porcini from the water and rinse well. Pat the porcini dry and chop into small pieces. Strain the water through a sieve, stopping before the last spoonful so that you don’t get the residue from the bottom.
Add porcini and pumpkin pieces to onion and sauté for 5 minutes. Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper. Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.
Makes 4 servings.
Prep: 30 min
Cook: 40 min
Haven't made this one yet, either. But it sounds good with the fall season coming up, with pumpkins! I'll be fiddling with it some more, since it might be a little bland as it is. Will add garlic, probably, and perhaps some braised leeks.http://www.bbcgoodfood.com/recipes/1862/creamy-chicken-and-pumpkin.jsp