shrooms


It’s POTLUCK week with I Heart Cooking Clubs. I seem to gravitate back to Bittman for Potlucks. [So many recipes, so little time.] This time it was for something simple again. It’s just too hot for complicated!

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Simple. Quick. Tasty.

A whole wheat tortilla {mine was spinach and herb}filled with melty cheese, mushrooms, and sage it was the perfect breakfast. YES! Breakfast. I just wasn’t in the mood for eggs or cereal.

    2 tablespoons olive oil, plus more for greasing the pan
    About 1 pound button or cremini mushrooms, thinly sliced
    Salt and black pepper
    1 tablespoon minced garlic
    1 fresh hot chile (like jalapeno), minced, or pinch of red chile flakes, or to taste
    1 tablespoon chopped fresh sage, or 1 teaspoon dried
    2 large whole wheat tortillas
    1/4 cup grated Mexican-style melting cheese (like cotija or Monterey Jack){I used more.}

Heat the oven to 400°F. Put the 2 tablespoons oil in a large ovenproof skillet and put it in the oven for a few minutes. When it’s hot-fragrant, but not smoking-add the mushrooms, sprinkle with salt and pepper, and stir. Return to the oven and check after 20 minutes or so; the mushrooms should be releasing their water.

Stir in the garlic, chile, and sage. Continue to roast, stirring every 10 minutes, until the mushrooms are fairly dry and deeply colored; total time will be about 40 minutes. {I found, if you roast them THIS long they get very dry. I would recommend using only about 25 – 30 minutes total. They will still be moist but well roasted.}
Meanwhile, generously grease a large baking sheet and spread the tortillas on it. (It’s okay if they overlap a bit.) Sprinkle the cheese over both. When the mushrooms are done, taste and adjust the seasoning and scatter them over the top.

Bake the tortillas until the cheese begins to melt, about 10 minutes. Fold each tortilla in half and press down gently. Bake for another 5 minutes, then flip them over and bake for another 3 minutes until toasted and crisp.

These were really good and well worth turning the oven on for 30 minutes or so.

What did the others choose for POTLUCK? Visit IHCC.

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Creamy. Rich. Earthy! These are the words I would use to describe this dish from Hazan’s Thirty Minute Pasta. Full of shrimp and mushrooms and flavor it is a perfect dish on a cold day because it just fills you with comfort and warmth.

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In case you haven’t looked lately fresh porcini in the US are very expensive. That is according to Hazan so he ‘endows’ the button mushrooms with the earthy porcini flavor by soaking dried ones and then using the soaking water in the broth itself. The button mushrooms take on the porcini flavor. Adding the cream takes the flavor over the top and wraps the shrimp and pasta in flavor.

The recipe called for linguini but all I could find in the Whole Wheat/Grain was the thin spaghetti. Worked just fine. Definitely a repeat. The hardest job was peeling the shrimp!.

The recipe is on page 99.

See what Kayte made for 30 Minute Thursdays.

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