We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 2 carrots, 2 medium Korean sweet potatoes, 2 purple-topped turnips, and 2 large shallots which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted for 30 mins… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 3
Tag: low meat
Roasted root vegetable and mushroom shepherdess pie, version 2
We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 4 carrots, 3 Korean sweet potatoes, and 2 rutabagas, which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted at 425 for 30 mins (mushrooms on one… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 2
Cabbage, leek, and potato soup
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper.… Continue reading Cabbage, leek, and potato soup
Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
We made substantial modifications to this recipe to make it almost vegetarian (we used chicken stock): https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we used 300 mg (1 bundle) Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and… Continue reading Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom
Roasted root vegetable and mushroom shepherdess pie, version 1
We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 1
Mushroom bourguignon
We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
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