Wednesday, March 6, 2013

 Mushrooms at Passover. 
 Many of us eat vegetarian and chalavi meals at Passover.  I find mushrooms a great food for easy and delightful meals. Use good mushrooms, I only buy form Tekoa.   Reliable, well grown and ecologically packed.  The variety is endless and special ones are on the shelves now. Enoki, Crimini, King Oyster and more. Wash by wiping with wet paper and use for frying, baking, in soups, casseroles, to pickle, fresh in salads and use the dried variety in many ways too. There are great recipes on the packets when you buy them  Look at these ideas and enjoy the delight of mushrooms in your life.

 1   1/2  mushrooms. cleaned and sliced
2 tablespoons pulverized walnuts
i small chopped onion one teaspoon chopped red pepper.
  Fry onion until brown in olive oil on a low flame Add mushrooms, walnuts, red pepper,3/4 teaspoon salt and 1tsp sherry.  Fry gently and remove to a wooden board   Chop until creamed and add chili powder, just a little . Serve on a piece of matzo  or in a baked potato.

2  cups mushrooms
1 tablespoon olive oil. 2 cloves garlic
half a cup olive oil.
1 tablespoon lemon juice
2 tablespoon chopped parsley and a few mixed herbs.

Place the washed and drained mushrooms in a deep bowl. Heat the oil gradually and all the ingredients, mix well  Pour over to cover the mushrooms and cover. Refrigerate. I find this excellent with any meal. 

 I take two to three varieties and wash and chop well Remember to wash mushrooms is to wipe them , not soaking in water. Place them in an oven dish that has a lid. Take two chopped onions,three crushed cloves of garlic, 1/4 teaspoon salt and 1/4 teaspoon  pepper and two teaspoons of lemon juice and pour over the mushrooms

Wash the mushrooms and slice.   Add a cup of boiling water. Place the lid on the bowl and bake for twenty minutes , then remove the lid and grill for five minutes. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushrooms with two teaspoons of pine or crushed walnuts.

I love this over rice, quinoa or over mashed potatoes


3 cups mushrooms,3/4 cup Matzo crumbs i tablespoon grated onion and 1/2 cup cream or i thick yogurt  Salt  and pepper.  1/4 cup butter or olive oil.
Saute the mushrooms in butter or olive oil until soft. Add the matzo crumbs and seasoning, Simmer until browned . Place in a shallow buttered  dish and pour the yogurt or cream on top. Sprinkle twigs of thyme Pour a little milk on top and bake 350 fro 20 minutes. Serve over a pasta or cooked mashed pumpkin.  Enjoy 

I love fresh mushrooms cut up into an omelette  served with fried tomatoes and peppers, or even grilled with some feta cheese over it all.
  The idea of mixing mushrooms is fun and you can make them with herbs  and a little butter or oil. Mushrooms are good in a quiche, ideal with root vegetables for a stew and ideal minced with onions and carrot for a vegetarian  patty  . 
Enjoy the Passover and look at my columns for more ideas   Love and light Rona   
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1 comment:

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