Chana Masala with Mushrooms

Chana Masala with Mushrooms
Vegetarian, vegan if you use vegetable oil, and gluten-free
Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal

• 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked)
• 2 tablespoons vegetable oil (or clarified butter / ghee if you have it)
• 2 teaspoons black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic, minced
• 1/2 medium onion, small dice
• 1 medium tomato, cored, small dice (canned is an option)
• 2/3 cups white mushrooms, quartered or thickly sliced
• 1 small, hot red chili pepper, thinly sliced
• 1 tablespoon fresh grated turmeric, or 2 teaspoons dry
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 teaspoon salt
• for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds
• for garnish: cilantro

1. If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft.
2. In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato.
3. Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning.
4. Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy.
5. Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne?
6. Finish for the texture you want – you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor.  Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish.

http://herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html

Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger

Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger
elemenoPee via NYTimes

Time: 1 1/2 hours


3 bunches scallions (about 3/4 pound)

3 tablespoons peanut oil

1 tablespoon sesame oil

1 pound daikon radish, peeled and cut into 1 1/2-inch chunks

1/2 cup sliced shiitake mushroom caps

6 garlic cloves, smashed and peeled

2 inches ginger, peeled and thinly sliced

1 whole chicken (3 1/2 pounds)

2 teaspoons coarse kosher salt

2 teaspoons black pepper

1 cup chicken stock

1/2 cup dry sherry

1 tablespoon soy sauce

4 whole star anise pods

1 1/2 teaspoons rice wine vinegar, more to taste.



1. Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the white and pale green bottoms.

2. In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1 1/2 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.

3. Pat chicken dry and season inside and out with salt and black pepper. Add the remaining 1 tablespoon peanut oil and 1 1/2 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned all over. Turn chicken breast-side up. Scatter the vegetable mixture around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.

5. Remove to a cutting board. Skim fat from the surface of the cooking liquid. Stir in the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

Yield: 4 servings.

Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew
OP?
Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn
into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
Directions:
1.In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2.Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving

Recipe from allrecipes.com

Creamy Tagliatelle with Beef, Mushrooms & Asparagus

Creamy Tagliatelle with Beef, Mushrooms & Asparagus

    1/2 lb thinly sliced beef
    16 oz tagliatelle pasta noodles
    2 cloves garlic minced
    1/2 red onion diced
    8 oz shiitake mushrooms sliced
    8 stalks of asparagus, ends trimmed, chopped into bite size pieces
    1/2 cup white wine
    2-3 tbsp butter
    1-2 tbsp olive oil
    2 heaping tbsp flour
    2-3 cups whole milk or cream
    salt and pepper to season
    1/2 cup parmesan cheese
    chopped fresh parsley

In a large pan, coat with tbsp oil. Add beef and cook for a minute or two on each side. Set beef aside. Add more butter and saute onion, garlic, and mushrooms over medium heat. Push to the side  of pan once softened. Add more oil or butter and increase heat. Quickly saute asparagus spears and then take out of pan and combine with beef. Add white wine to garlic, mushroom, and onion mixture. Wait until the liquid is almost completely absorbed and mix in the flour. Pour in the milk and season with salt and pepper. Whisk until a creamy sauce is created. Add in beef, asparagus, and parmesan.

Meanwhile, heat a large pot of water with salt. When boiling, add pasta and cook until al dente.

Serve creamy sauce over egg noodles.

Wine pairing: Dolcetto d’Alba from Piedmont, Italy. A value oriented red varietal with earthy notes complementing mushrooms and beef.

From here.

CREAMY PASTA WITH BEEF, SUNDRIED TOMATOES AND MUSHROOMS

CREAMY PASTA WITH BEEF, SUNDRIED TOMATOES AND MUSHROOMS

ingredients:
4 rashers streaky bacon
1 onion, chopped
2 cloves garlic, crushed
250g ground beef
salt and freshly ground black pepper to season
120g mushrooms, chopped
¼ cup sun dried tomatoes, chopped
15g butter
2 tablespoons olive oil
3 tablespoons flour
375mls chicken stock
1/3 cup cream
200g pasta
½ cup frozen peas
½ cup grated Parmesan

method:
add the bacon to a frying pan over a medium heat and cook until crisp
remove from the pan and chop
sauté the onions and the garlic until soft
add the beef and brown
season and add the mushrooms and cook until soft
add the sundried tomatoes and the bacon and leave to simmer
in a separate saucepan melt the butter in the with the olive oil over a low heat
add the flour and cook for at least 30 seconds
add the stock while whisking the whole time
whisk in the cream
add 1 cup of the sauce to the meat and leave to simmer for 20 minutes while you bring your pasta water to the boil
cook the pasta as per the package instructions
add the peas and heat through
add more sauce to your liking
add the Parmesan and allow the cheese to melt
loosen the sauce with the pasta water before tossing in your cooked pasta

From here.

Skinny Salisbury Steak with Mushroom Gravy

Lean ground beef and turkey are combined with breadcrumbs and sauteed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this retro American dish. Serve this with Skinny Garlic Mashed Potatoes, Skinny Buttermilk Mashed Potatoes or for a low-carb option Creamy Cauliflower Puree and you have a complete meal.


It's hard not to imagine a TV dinners when you think of Salisbury Steak, originally a poor man's beef dish made with ground beef and fillers, shaped to resemble a real steak back in the great depression when steak was a luxury. 

I recently was asked to create a lightened up Salisbury Steak, and I was excited to play around with this! For my skinny version, I combined turkey and lean beef to keep it light yet still maintain a beefy flavor. The addition of mushrooms to the gravy completes the dish sneaking in vegetables and giving this a wonderful flavor. My family loved this, from my picky teen, toddler and husband. I'm sure yours will too!!

Skinny Salisbury Steak with Mushroom Gravy
Skinnytaste.com
Servings: 8 • Size: 1 patty with mushroom gravy • Old Points: 4 pts • Points+: 5 pts 
Calories: 202.8 • Fat: 7.8 g • Protein: 21.7 g • Carb: 10 g • Fiber: 1.2 g • Sugar: 1.7 g
Sodium: 524.7 mg  Ingredients:

• 1 1/2 tsp oil
• 3/4 cup onions, minced
• 1 lbs 93% lean ground beef
• 1 lb 93% lean ground turkey
• 1/2 cup dry breadcrumbs
• 1 large egg
• 1 large egg white
• 2 cups beef broth
• 1/4 tsp salt
• 1/8 tsp ground black pepper, to taste
• 8 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tsp red wine vinegar
• 2 tsp Worcestershire sauce, to taste
• 1/2 tsp mustard powder
• 1/4 cup water
• chopped parsley for garnish (optional)

Directions:

Sauté

onions in oil over medium heat until golden brown, about 5 minutes.

In a large bowl,

combine

half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

Shape

into 8 oval patties.

In a large deep skillet over medium-high heat,

brown

both sides of patties.

Set aside

on a dish.

Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.

In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.

Cover

and

cook

on low heat for 20 minutes, stirring occasionally. Serve over

Skinny Garlic Mashed Potatoes

with a vegetable on the side. Enjoy!!


Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Skillet Hamburger Stroganoff

Skillet Hamburger Stroganoff

Notes
This easy one-pan meal is full of flavor, but kept light with lean ground beef, hearty mushrooms and calcium and fiber enriched pasta. A touch of paprika gives a rosy color to the lightly creamy sauce made with reduced fat sour cream and 1/3 less fat cream cheese.

Ingredients
    •    1 pound 90 percent lean ground beef
    •    Kosher salt and freshly ground black pepper
    •    1 (10-ounce) package white mushrooms, halved or quartered, if large
    •    1 tablespoon extra-virgin olive oil
    •    1 small onion, chopped
    •    1 carrot, peeled and cut into 1/4-inch dice, 1 cup
    •    3 cloves garlic, finely chopped
    •    1/2 teaspoon paprika
    •    1 tablespoon tomato paste
    •    1 (15-ounce) can low-sodium beef broth
    •    1 1/2 cups water
    •    1 tablespoon Worcestershire sauce
    •    2 cups (6-ounces) calcium and fiber enriched penne pasta,
    •    1/4 cup (2 ounces) 1/3 less fat cream cheese, room temperature
    •    1/4 cup reduced-fat sour cream
    •    2 tablespoons chopped fresh parsley leaves
    •    2 tablespoons chopped fresh chives

Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve.





A food network recipe.

Crock Pot Asian Pork with Mushrooms

Crock Pot Asian Pork with Mushrooms

Ingredients:
    •    2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
    •    kosher salt and fresh cracked pepper
    •    Non-stick oil spray (I used Smart Balance spray)
    •    1 cup low-sodium fat-free chicken broth
    •    1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
    •    1/3 cup balsamic vinegar
    •    3 tbsp agave (or sugar)
    •    1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
    •    1/2 tsp Chinese five spice (I used McCormick)
    •    3 cloves crushed garlic
    •    1 tbsp fresh grated ginger root
    •    8 oz sliced mushrooms (I used baby bella)
For topping:
    •    1/4 cup chopped scallions
    •    1/4 cup chopped cilantro
    •   
Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

From here.

Beef with Mushrooms

Beef with Mushrooms

(Etli Mantar)

200 gr beef, cut in cubes
200 gr mushrooms, sliced
1 onion, sliced
2 garlic cloves, sliced
1 tbsp butter
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 + 1 cup hot water
1 tsp salt
1/2 tsp pepper

Cook the beef cubes with their own juice on medium-low heat. Then add 1 cup hot water and cook over low heat until the beef pieces are tender. Add the butter, olive oil, onion, garlic, salt and pepper and saute for about 10 minutes, stirring occasionally. Add the tomato paste, mushrooms and 1 cup hot water. Put the lid on and cook for another half hour on medium-low heat.

Serve with any kind of rice.

Note: Make sure not to wash the mushrooms as they will retain water and lose texture. Instead, wipe off with a damp paper towel.
http://turkishcookbook.com/

Chicken and Mushrooms in a Velvety Wine Sauce

Chicken and Mushrooms in a Velvety Wine Sauce

2 lbs chicken tenderloins, washed and dried
24 ozs sliced mushrooms
5 cloves fresh garlic peeled and minced
2 tbsp olive oil
2 tbsp butter plus 2 more tbsp butter
1 cup Cream of Sherry Wine (or 1 cup of white wine and 1 tbsp sugar if you don't have sherry)
Flour
Salt and pepper
1/2 cup parsley chopped
1 tbsp oregano

Melt 2 tbsp of olive oil and 2 tbsp of butter in a large frying pan.
Dredge tenderloins in flour, then salt and pepper them well.
Sauté tenderloins in butter and oil on medium until cooked through, turning them once when they're golden brown.
Set tenderloins aside in serving dish.
In same pan add mushrooms, remaining 2 tablespoons butter and garlic and allow to cook for about 10 minutes. Salt and pepper the mushrooms generously. Careful not to over brown the garlic. Lower flame if necessary.
After 10 minutes or so have passed, add 1 cup of Cream of Sherry Wine and parsley. If you cannot find cream of sherry, substitute it for 1 cup of white wine plus 1 tablespoons sugar.
Allow liquid to reduce by half while stirring any flour bits into the sauce.
Pour over chicken and serve. I served this with a garlic buttery brown rice.

Serves 6

Recipe from Julia's Healthy Italian.

Balsamic Mushroom Chicken

Balsamic Mushroom Chicken 
Amy - amylz
Makes 4 servings. 

1/4 cup flour
2 tablespoons McCormick Garlic Herb Seasoning Blend, divided
1/2 teaspoon salt
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons oil, divided
8 ounces sliced mushrooms (3 cups)
1 cup coarsely chopped red onions
1 cup chicken broth
2 tablespoons balsamic vinegar
 
1.  Mix flour, 1 tablespoon of the Seasoning Blend and salt on plate.  Moisten chicken lightly with water. Coat with flour mixture.
2.  Heat 2 tablespoons of the oil in large nonstick skillet on medium heat.  Add chicken in small batches; cook 2 to 3 minutes per side or until cooked through.  Add remaining oil, as needed.  Remove chicken from skillet; keep warm.
3.  Add mushrooms, onions and remaining Seasoning Blend to skillet; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.  Stir in chicken broth and vinegar.  Bring to boil.  Reduce heat to low; simmer about 3 minutes or until liquid is reduced by half.  Serve over chicken.

Beef Stroganoff

Beef Stroganoff

Ingredients:

1  (1-pound) top round steak (1 inch thick), trimmed
1  cup  chopped onion
2  tablespoons  chopped fresh parsley
2  tablespoons  Dijon mustard
3/4  teaspoon  salt
1/2  teaspoon  dried dill
1/2  teaspoon  black pepper
1  (8-ounce) package sliced mushrooms (about 2 cups)
3  garlic cloves, minced
1/3  cup  all-purpose flour
1  cup  beef broth
1  (8-ounce) container low-fat sour cream
2  cups  hot cooked medium egg noodles (about 4 ounces uncooked)

Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

From here.

Another version:

Ingredients:

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet. 

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper. 

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika. 

From here.

***Substitute plain yogurt for sour cream.

***Add peas.