After I was a vegetarian in highschool, I received so sick of badly ready portobello mushrooms! Watery stuffed portobellos, fibrous grilled portobellos, dry portobello sandwiches, spongy portobello salads. I averted them for some time, not realizing simply how good they may very well be.
The portobello is a plain outdated brown mushroom, however harvested slightly later than an everyday cremini. It’s older, extra mature, slightly extra intense in taste, and far larger. And the thick, hunky slab it turns into is right for sure strategies of cooking.
Hetty McKinnon’s mushroom Parm is the proper match of mushroom and approach — every one crammed with tomato sauce, roasted with a number of olive oil and lined in a layer of bubbly golden cheese and bread crumbs.
The mushrooms don’t find yourself watery as a result of the oven temp is excessive (425 levels) and the floor space of the sheet pan means they’ve area to actually simmer away and cook dinner till tender. Bonus: When you make extra tomato sauce than you want — and I feel it’s best to all the time make extra tomato sauce than you want — then you may get a pair extra snacks or meals out of it.
Polenta + white beans simmered in tomato sauce + delicate herbs + bathe of grated cheese
Fried serranos and onion + tomato sauce + tortilla chips + a fried egg
Baguette sliced lengthways, broiled, rubbed with garlic clove + tomato sauce + cheese
All I need proper now are cozy mushroom dishes, and the following factor on my checklist is Kay Chun’s mushrooms and dumplings, lined with dollops of buttery biscuitlike dough that get crisp on high, however keep splendidly soggy and stew-soaked on the backside.
The stew itself is constructed on leeks softened in butter — one in every of my high winter kitchen smells! — and loads of mushrooms (each recent and dried) and greens which are simmered in broth. It’s easy, although you possibly can complicate it only a bit if you wish to clear out the fridge or simply throw in much more greens: a bunch of chopped turnip greens, ribbed Swiss chard (save the stems), collards, or possibly even a can of beans or chickpeas.
When you’re searching for one thing equally splendid, however vegan, Bryant Terry and Rahanna Bisseret Martinez have a gorgeous recipe for grits with mushrooms and chard (together with the stems!) that makes use of oat milk as a substitute of dairy to get a pleasant, creamy texture. They name for maitakes, or hen of the woods, that are completely scrumptious if yow will discover them.
And when you can’t, guess what? Some sliced portobellos can be actually, actually good, too.
One Extra Factor!
I used to be in Washington State a pair weeks in the past for Christmas, and my dad and mom pulled out a pound of frozen huckleberries they’d been saving — deep purple, extremely candy, tiny issues. We weren’t positive what to do with them, however we had been impressed by Melissa Clark’s crumble tip, and reached for an already baked topping (my dad’s home made granola!).
It was crumbly and flavorful and tremendous crunchy, and now I wish to bake a bunch of winter fruits in the very same method — pears, persimmons, apples tossed with some cranberries — and have it for breakfast. Thanks for studying The Veggie, and see you subsequent week!