no, i’m not bragging. i’m referring.
if you aren’t already – you need to be a regular visitor to the tasty kitchen, my best bud p-dub’s community recipe site. if ever i need a dinner idea – this is my first stop. beautiful pictures and delicious dishes in a well-organized format. count me in!
just because i like to remember, here’s emily, ree, and i at our first meeting.
this week, since i have the time, i decided to plan a menu from tasty kitchen users’ recipes. good idea, self. good idea.
i picked 4 recipes, made sense of the ingredients, circled the grocery store a few times to find everything i needed, carried it up 3 flights of stairs, and set to work.
Monday’s dish du jour was . . . .
you know it’s serious when i use capital letters, and this was seriously good! mine came out looking a whole lot like the picture, which is always a good sign. below are the directions for 1 mushroom – double em up for two. i served string beans instead of asparagus, par-boiled for a few minutes and then sauteed with lemon juice, olive oil, and some salt and pepper. yummmm.
recipe from Recipe for Delicious:
- 1 whole Large Portobello Mushroom Cap
- 1 Tablespoon Unsalted Butter
- 1 teaspoon Olive Oil
- 1 whole Small Shallot, Diced
- 1 clove Garlic, Minced
- 1 whole Asparagus Spear, Sliced In Thin Rounds Like A Green Onion
- ½ cups Ricotta
- ½ cups Bread Crumbs (maybe Less)
- 1 pinch Dried Basil
- 1 pinch Dried Oregano
- 1 pinch Kosher Salt To Taste
- 1 pinch Freshly Ground Black Pepper, To Taste
- ¼ cups Freshly Grated Parmigiano Reggiano
- 1 whole Roma Tomato, Diced
- ¼ cups White Wine
- 4 leaves Basil, Chiffonade
1. Scrape the gills out of the mushroom cap.
2. Heat butter and oil in a small skillet over medium heat. Add shallot, garlic, and asparagus and cook until softened. Remove from heat and allow to cool for a few minutes. Leave oil in the pan.
3. Combine cooked veggies with cheese, bread crumbs, and dried herbs, salt and pepper. Pile on top of the mushroom cap and coat with a sprinkling of parmesan.
4. Bake on a foil-lined, oiled baking sheet at 375F for about 20 minutes or until the cheese browns.
5. While mushroom is cooking, bring tomato and wine to a boil in the skillet used to cook the veggies. Reduce heat and simmer until most of the liquid is evaporated.
6. When mushroom is done, stir the basil into the tomatoes and top the mushroom with the tomato sauce.
7. Serve with a side of asparagus.
try it sometime soon! tonight’s dish: homemade black bean burgers w/cilantro lime mayo and sweet potato fries! looks like i’ll be sweating it out with the oven on. worth it!