Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 Agreed about Mrs Jaffrey's recipes - her World Vegetarian is definitely the 'desert island' choice of a cookbook (presuming the island came complete with well stocked kitchen). I could smell and (almost) taste your mushroom dish from here. Bet that would be good with a good vegan cheese or two too. I'll put the recipe in the files soonish. Thanks a bunch. , Marie Rieuwers <marierieuwers wrote: > > > > Hi Pat, > > That cauliflower corn curry looks wonderful. Quite moreish in fact. You definitely can't go far wrong with Madhur Jaffrey's recipes can you? > > Thank you for the gentle nudge back in the direction of your blog. It's always full of great ideas. > > What's on our menu? Here is what I made for dinner tonight. It's something simple which I more or less made up as I was going along. There is no real recipe but I'll do my best to make it look like a formal recipe. > > Cheese stuffed mushrooms. > > serves 2 > > 4 medium sized portobello mushrooms > 1 mushroom stock cube > herb and garlic cream cheese (about 1.5 teaspoons per mushroom) > 4 small slices of round 'log' goat cheese > toasted pine nuts > > Heat a dry pan/skillet over medium to high heat. When hot, add about 2 tablespoons of water (it will immediately steam up). Add the mushrooms, gill side down. The steam will help the mushrooms to start losing their 'juice'. When the water is almost evaporated, add extra water (about 1/2 cup) and the stock cube. Turn the mushrooms over for 1-2 minutes to allow the cap side to cook through a little. Turn mushrooms again with the gill side down. Reduce heat and simmer until most of water has evaporated. When mushrooms are cooked through but still firm, fill each cavity with the cream cheese then top with the goat cheese. Place in the oven or under the grill/broiler to allow cheese to melt and brown a little. This shouldn't take any more than about 4 minutes. Sprinkle mushrooms with pine nuts and serve. > > > I served this with 1 hash brown each plus some braised onions, grilled tomato halves and broccoli with a little light cheese sauce. > > The recipe doesn't really qualify as super low-fat as there is cream cheese (not huge quantities though) in it and there were also the hash browns and the pine nuts but, in an attempt to keep the meal as healthy as possible, I cooked the mushrooms with no fat or oil. The braised onions were also cooked without fat/oil. I sliced them into a very hot pan, stirred them a bit to let them brown slightly then gradually added water (probably about 1/4 cup of water on 2-3 different occasions) as they were cooking. The whole process took about 20-25 minutes. I seasoned the onions with a small amount of cayenne pepper to give them a bit of a kick. > > > Cheers to everyone from Marie in Haarlem, Netherlands > > > > --- On Mon, 26/4/10, Pat <drpatsant wrote: > > > Pat <drpatsant > Recently On The Menu . . . > > Monday, 26 April, 2010, 19:30 > > > > > > > What's been on your menu recently???? > > Here's my contribution, just now posted to my blog http://beanvegan. blogspot. com/ > > > > > Quote Link to comment Share on other sites More sharing options...
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