Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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mushrooms Tag

24 Aug Red Wine Braised Shrooms with Bulgar

I know it's the middle of the summer, but I've just had this irresistible craving for something substantial, meaty and sumptuous the last few days (screw the 90 degree heat!). Maybe I have shrooms on my mind with everyone headed to Burning Man this week, maybe I just need a little love, but either way this hearty yet healthy recipe is hitting the spot. In just 25 minutes you'll have an easy one-pot meal studded with earthy meaty mushrooms and nutty bulgar wheat swimming in a sexy bath of decadent cabernet that is sure to please no matter the weather.[yumprint-recipe id='85']...

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13 Oct Tikka Masala Mushrooms with Smashed Yogurt Potatoes

Paneer Masala is one of my favorite Indian dishes, but I've been looking to make a meatier/healthier version since I eat it so damn often. And let's face it, really whatever the protein/veg/cheese is in the masala is truly just a vehicle for drinking up the insanely delicious sauce (and it's always good to have more veggies in your life).I created this vegetarian/cheese free recipe using the traditional method for tenderizing and marinating chicken in Indian cooking, only instead of chicken I swapped in shrooms. The result is a hearty meaty texture on the mushrooms with intense flavor all the way through, and a quick finish in the sauce bath brings it all to a very happy place. And though it may sound a bit strange, I love my Indian dishes served over chunky smashed potatoes instead of rice for a heartier meal, so I included a super simple recipe...

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08 Apr Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme

Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme Yield: 4 Servings Cook Time: 50 Minutes One of my favorite comfort foods is the Italian dish of Polenta, a ground corn meal that when combined with a liquid (usually water, stock, milk, or cream) and simmered creates the most deliciously comforting base ready for serving with any sauce you would normally use with pasta. You’ve probably seen those little tubes of pre-cooked Polenta at the grocery store, and while I’ll use them in a pinch if I need perfect rounds for a quick fried polenta appetizer, there is no comparison to slow-cooking your own on the stove top. When you use milk or cream, it takes on a creamy and luxuriously soft consistency, when you use water or stock you can set it to make a molded version that is slice-able. I usually eat it creamy and topped with a rich tomato...

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Hip

01 Apr Hippie Hash

Hippie Hash Yield: 4 ServingsCook Time: 40 minutesWhile in college at The University of Michigan in Ann Arbor, the Fleetwood Diner ("The Hippest Little Diner in Michigan") was our go-to Sunday morning tradition to help cure our inevitable hangovers. Every single time, I ordered their incredible Hippie Hash- a griddle combo of hash browns, tomatoes, onions, mushrooms, and broccoli topped with a generous portion of feta. The addition of feta to hash browns was a life altering food discovery for me, and to this day whenever I end up out for breakfast I make a special request for feta on top of whatever hash the restaurant offers. When at home, I whip up this slightly more refined version of Fleetwood’s college student favorite.    My recipe calls for using one frying pan or griddle to cook (most of) the veggies in steps, so it’s not exactly a breakfast in a hurry recipe. I...

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