Caramelized Mushrooms

If you like garlic and mushrooms this recipe is for you. It smells sooooo good when you are making it.

chef alexis couquelet's artichoke soup

My husband received "Soup for Syria: Recipes to Celebrate our Shared Humanity" as a Holiday gift at work. The book is a compilation of soups from distinguished chefs in the world. If you buy the book you will be helping Syrian refugees. The recipe I am posting here is from chef Alexis Couquelet. 

vegetarian zucchini boats

zucchini boats with veggies

I love this vegetarian zucchini boat recipe because it is so versatile. It is great to have on its own, or as a side for any meal. 
Receita em português no final deste post.

Pan Roasted Pork with Mushrooms

This recipe is a slight variation of Eric Rupert's Roasted Pork Loin with Wild Mushrooms, Garlic & Sage Pan Jus. Eric has a great website where you can find amazing recipes and watch the episodes from his show Avec Eric. Click HERE to go to his website and have fun exploring it. 

Mushroom Spinach Frittata

Who doesn't like a tasty brunch with some sparkling wine? Better yet if it's something nutritious and easy to make. Frittata is one of those options.


Frittata is the Italian version of omelette. The difference is that you fold the omelette over the filling and in a frittata the filling is mixed with the eggs. Actually usually you saute or cook the fillings and then put the eggs on top.



There are so many frittata variations but this one is so far my favorite, as I really like mushrooms and spinach. You can make ham and cheese or mixed vegetable frittata using the same principle. First saute the shallots or onions, then add whatever you want in your frittata and finally add the eggs. It's that easy. 

Caramelized Mushrooms and Onions

What You Need:

• 1/2 lb mushrooms brushed and sliced - discard the stems
• 1/2 onion cut is strips
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons olive oil

You can use cremini or white button mushrooms. Cremini mushrooms are also called baby bellas or baby portabellas. Creminis have a slightly fuller flavor.

What To Do:

Heat the pan over medium heat then add oil and butter and let it melt.
Cook the mushrooms for 5 minutes.

Add the onions and cook for 5 more minutes.
Lower the heat and let the mushrooms and onion brown (or caramelize).
The mushrooms reduce in size as the water in them is released and evaporates. Once the water evaporates the mushrooms and onions begin to brown.

When the mushrooms and onion are nicely browned add the wine and let it evaporate.
Add fresh parsley and season with salt and pepper.

Caramelized mushrooms and onions are great to top broiled steaks.



FYI:

• If you prefer you can wash the mushroom but do it gently not to break or bruise them.
• It is better to caramelize mushrooms or any vegetable in a stainless steel pan or using enameled cast-iron cookware (Le Creuset being my favorite).