Jessibird

Stuffed portobello mushrooms

4 large portobello mushrooms

Marinade:

1/3 c medium dry sherry
3 T red wine vinegar
1 T minced garlic
1 T minced shallot
1/2 c olive oil
1/2 c canola oil
3 T minced fresh herbs (basil, parsley, thyme, sage, and/or chives)
salt and pepper to taste

In a small saucepan boil sherry until reduced by about half and let cool. In a bowl whisk together the sherry, vinegar, garlic, shallot, oils, herbs, and salt and pepper.

Remove stems from mushrooms (you can use them in soup some other time). Add mushroom caps to a large plastic bag. Pour the marinade in and seal the bag, pressing out extra air. Put bag in a bowl. Marinate in the fridge, turning bag once or twice, at least 30 minutes and up to 2 hours.

Stuffing:

1 white onion
1/4 c unsalted butter or vegan butter substitute
1 T minced basil
1/4 c minced parsley
1 1/2 c fine bread crumbs
1 c fresh grated Parmesan

Preheat oven to 350°F.

Mince the onion. Saute in butter or vegan substitute until soft. Transfer to a bowl and stir in remaining stuffing ingredients and salt and pepper to taste.

Remove mushrooms from bag and arrange gill side up in a large baking pan. Divide stuffing among mushrooms and press evenly into caps.

Pour:

1/2 cup warm water
1/4 cup medium dry sherry

around mushrooms and bake 20 to 25 minutes, or until stuffing is golden brown.

Marinated Cauliflower & Mushrooms

2 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large garlic cloves, crushed
1 medium head cauliflower, broken or cut into florets
1 pound button mushrooms, trimmed and cut into even-sized pieces (or use whole baby button mushrooms)
1 tablespoon coriander seeds, crushed
2 tablespoons lemon juice
Salt and ground black pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup pitted black olives, sliced

Heat the oil in a heavy saucepan over medium heat. Add the onions and saute for about 5 minutes; do not allow onions to brown. Add the garlic and cauliflower. Continue to saute for another 2 or 3 minutes, stirring frequently so the garlic doesn’t burn. Add the mushrooms and coriander seeds, and saute for two more minutes. Remove from the heat. Stir in the lemon juice, and salt and pepper to taste. Place in an airtight container and chill in the refrigerator for at least two hours. Serve garnished with the parsley and olives, with some crusty bread on the side.

Variation:
Replace up to half of the mushrooms with fresh green beans: ends trimmed, and cut into one-inch pieces. Add at the same time as the cauliflower.

Beef Stroganoff

(freezer recipe)

1 1/2 lbs sirloin steak (boneless), cut into thin strips
canola oil
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
2 c thinly sliced red cabbage (optional)
1/3 cup dry white wine
pepper and salt to taste
1 1/4 cups tofu sour cream (for cooking day)

Brown steak strips. Set aside.

Add oil to skillet and sauté onions and garlic until soft. Add mushrooms, cabbage, wine, salt and pepper. Simmer for 5 minutes.

Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.

On cooking day:
Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.