Kid's Monthly Cooking Class Recipes - Mushrooms
Mushroom Pasta with Sweet Potato and Spinach
- 2 Tablespoons olive oil
- 1/ 2 onion, chopped
- 2 cloves garlic, chopped
- kosher salt and freshly ground black pepper
- ½ cup vegetable broth, plus more as needed
- 12oz pasta, cooked
- 2 sweet potatoes, cubed
- 1lb mixed mushrooms (miatake, oyster, cremini)
- ½ cup 35% cream
- ⅓ cup parsley, chopped
- 2 cups fresh baby spinach leaves, stems removed
- 1 cup freshly grated Parmesan cheese
Heat oil in a large pan. Add onion and garlic and sauté until soft. Season with salt and pepper. Add cubed sweet potato or squash and some vegetable stock. Simmer until tender. Remove from pan.
Increase heat and add mushrooms,allowing mushrooms to brown before flipping. Season with salt. Add cream and half the parmesan.
Add sweet potatoes, spinach, and cooked pasta. Stir and cook until pasta and chicken has heated through, spinach is wilted, and cream has thickened. If sauce is too thick, add a bit of reserved pasta water to thin. Check seasoning. Top with remaining Parmesan cheese and parsley and serve immediately.
Mushroom Grilled Cheese
- 1 tablespoon olive oil
- 1 small shallot, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup vegetable broth
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- 1 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano, grated
- 4 slices bread
- 2 tablespoon butter
Melt the oil in a pan over medium heat. Add the shallot and saute until tender.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelize.
Add the broth, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes. Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side. Slice into quarters.
- 2 onions
- 2 inches ginger, peeled
- 1 bulb garlic
- 2 cups crushed tomatoes, blended
- 2lb white button mushrooms, sliced
- 1 cup yogurt
- Grapeseed oil
- 2 ½ teaspoon cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon cardamom
- 10 cloves
- 1 ¼ teaspoon turmeric powder
- 1 teaspoon garam masala, or to taste
- 2 ½ teaspoon red chilli powder
- 2 tablespoons coriander, ground
- 3 cup water
- 1 cup chopped cilantro leaves
In a food processor, blend onions, ginger and garlic.
Heat 3 tbsp oil in a pan and add cumin seeds, bay leaves, cinnamon, cardamom seeds, cloves, and garam masala. Stir until fragrant. Lower the heat and add the onion-ginger-garlic paste. Stir often and continue to saute till the onion paste starts to brown.
Add turmeric powder, red chilli powder and coriander powder.
Add the sliced or chopped white button mushrooms and yogurt. Simmer over low to medium heat for 2-3 minutes, adding a bit of water as required. Simmer for 18-20 minutes. Add cilantro.
Cover the pan with a lid and allow to simmer for 18 to 20 minutes.
- Naan bread
- 2 cloves garlic, crushed
- ¼ cup Olive oil
Set oven to 350F. Crush the garlic and stir into olive oil. Brush onto naan bread and season with salt. Sandwich the naan bread, with oil side facing in, and wrap in foil.
Place in oven until naan is heated through, about 10 minutes.