Leek and Apsaragus Frittata

I have made this several times and love it! Try adding cherry tomatoes cut in half, face-down around the top of the frittata in a ring for an additional aesthetic and taste sensation! Also, I often substitute Gruyere for Fontina.

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped leeks (white and pale green parts only)
• 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 1 cup sliced stemmed shiitake mushrooms
• 8 large omega-3 eggs
• 1 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
  

Preparation

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

From epicurious.com

Cheesy Polenta Lasagna with Mushrooms and Seitan

yield: Makes 4 to 6 servings

active time: 35 min

total time: 1 hr

Increasingly available in supermarkets, the firm wheat protein known as seitan is mild in flavor and versatile in the kitchen. In this casserole, it takes on the earthy flavor of mushrooms, adding heartiness and heft.

Ingredients
For cheese sauce:

• 1/2 stick unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/4 pound Italian Fontina, coarsely grated (about 1 cup)
• 3 ounces Gruyère, coarsely grated (about 1 cup), divided
• Scant 1/2 teaspoon grated nutmeg

For mushroom-seitan filling:

• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 10 ounces cremini mushrooms, thinly sliced
• 8 ounces seitan (patted dry and thinly sliced)
• 1/2 teaspoon thyme leaves
• 3 tablespoons water
• 2 (16-to 18-ounce) logs ready-made plain polenta

Preparation

Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.

Make cheese sauce:
Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.

Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.

Make mushroom-seitan filling:
Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.

Assemble and bake lasagne:
Spread 1/2 cup cheese sauce in bottom of baking dish.

Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

Cooks’ notes: —Lasagne can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before baking.
—Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.

From epicurious.com

Beef Shoulder Steaks with Red Wine-Mushroom Sauce

• 1 pound tenderized beef shoulder steaks, cut 3/8-inch thick
• 1/2 cup flour
• 2 teaspoons Lawry´s black pepper seasoned salt
• 1 teaspoon dried thyme leaves
• 2 tablespoons oil
• Red Wine-Mushroom
• 1 tablespoon butter
• 2 shallots, chopped
• 8 ounces sliced mushrooms
• 1/2 cup red wine
• 3/4 cup condensed beef broth
• 1 tablespoon flour

1. Combine flour, pepper-seasoned salt and thyme on a plate or in a shallow dish. Cut steaks into 4 portions; turn steaks in flour mixture to coat both sides. Chop shallots and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook steaks 2 1/2 minutes per side, turning once. Remove from skillet and cover to keep warm.

3. Melt butter in same skillet. Sauté shallots and mushrooms 3 minutes; stir to loosen and combine any browned bits from bottom of skillet. Add red wine; stir and cook 3 minutes, until reduced by half.

4. Dissolve flour in beef broth. Add to skillet mixture; stir and cook 3 minutes, or until thickened. Pour sauce over steaks. Serve immediately.

From Hilltop Steakhouse website.

Grilled Portobello Goat Cheese Pitas

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield 4 servings (serving size: 1 topped pita)

Ingredients

• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/2 cup chopped fresh basil

Preparation

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Nutritional Information

Calori es:283 (27% from fat)

Fat: 8.5g (sat 4.7g,mono 2.4g,poly 0.7g)

Protein: 11.9g

Carbohydrate: 39.8g

Fiber: 2.9g

Cholesterol: 17mg

Iron: 2.7mg

Sodium: 731mg

Calcium: 133mg

Alison Lewis, Cooking Light, AUGUST 2004

Herbed Wild Mushroom Bundles

The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.

Yield 8 servings (serving size: 1 bundle)

Ingredients

* 6 green onions
* 1 1/2 teaspoons butter
* 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
* 1 1/3 cups diced oyster mushrooms (about 4 ounces)
* 1 (8-ounce) package cremini mushrooms, coarsely chopped
* 1/3 cup dry white wine
* 1 tablespoon 1/3-less-fat cream cheese
* 1 tablespoon chopped fresh flat-leaf parsley
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh thyme
* 1/8 teaspoon freshly ground black pepper
* 8 Herbed Crepes
* Cooking spray

Preparation

Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.

Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).

Preheat oven to 350°.

Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
Nutritional Information

Calories: 92 (29% from fat)
Fat: 3g (sat 1.5g,mono 0.8g,poly 0.3g)
Protein: 4.9g
Carbohydrate: 12.4g
Fiber:1.5g
Cholesterol: 38mg
Iron: 1.3mg
Sodium: 236mg
Calcium: 48mg

Cynthia Nims, Cooking Light, JUNE 2006

Chicken, Spinach, and Mushroom Crepe

This recipe comes together in a flash for a delicious weeknight supper.

Yield 5 servings (serving size: 2 crepes)

Ingredients

* Cooking spray
* 1 cup thinly sliced onion
* 1 (8-ounce) package presliced mushrooms
* 3 cups chopped cooked chicken breast
* 1/2 cup sliced green onions
* 3/4 teaspoon salt, divided
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups 2% reduced-fat milk
* 1/4 teaspoon black pepper
* 10 Basic Crepes
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Nutritional Information

Calories: 411 (30% from fat)
Fat: 13.8g (sat 6.7g,mono 4.1g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 30.9g
Fiber: 3.7g
Cholesterol: 164mg
Iron: 3.6mg
Sodium: 719mg
Calcium: 308mg

Cynthia Nims, Cooking Light, JUNE 2006

Double-Mushroom Pizza

1 (10 oz) whole wheat Italian thin pizza crust (such as Boboli)
Cooking spray
1 1/2 tsp olive oil, divided
1 (8 oz) package presliced cremini or button mushrooms
1 (6 oz) package presliced portobello mushrooms, coarsely chopped
1 1/2 tsp chopped fresh thyme
3 garlic cloves, minced
3/4 cup 2% reduced-fat milk
2 Tbs all-purpose flour
3 Tbs grated Asiago cheese
1/4 tsp freshly ground black pepper
1 large plum tomato, thinly sliced
1 cup (4 oz) shredded part-skim mozzarella cheese

Preheat oven to 375 F.

Place pizza crust on a baking sheet coated with cooking spray. Bake 375 F for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp oil to pan; saute 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into bowl.

Add remaining 1/2 tsp oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 mins or until thick, stirring constantly. Add Asiago cheese and pepper, stirring until cheese melts.

Spread sauce over crust, leaving a 1/2 inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375 F for 10 mins or until cheese melts and begins to brown. Cut pizza into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)
From Cooking Light, Jan/Feb 2009.

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.

Yield 6 servings
Ingredients

* 1/4 cup chopped fresh parsley
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 2 garlic cloves, minced
* 2 teaspoons olive oil
* 3 cups sliced cremini mushrooms (about 6 ounces)
* 3 cups sliced button mushrooms (about 6 ounces)
* 2 cups sliced shiitake mushroom caps (about 4 ounces)
* 1 cup thinly sliced leek
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper, divided
* 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
* 1 1/2 cups 1% low-fat milk
* 1 cup egg substitute
* 1 1/4 cups (5 ounces) crumbled goat cheese, divided
* 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
* Cooking spray

Preparation

Preheat oven to 350°.

Combine parsley, thyme, rosemary, and garlic. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Nutritional Information

Calories:273 (29% from fat)
Fat:8.9g (sat 4.4g,mono 2.9g,poly 0.8g)
Protein:17.3g
Carbohydrate:31.9g
Fiber:2.9g
Cholesterol:13mg
Iron:3.9mg
Sodium:766mg
Calcium:174mg

Marie Simmons, Cooking Light, OCTOBER 2004

Beef Tenderloin Steaks with Shiitake Mushroom Sauce

The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.

Yield 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)

Ingredients

* 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* Cooking spray
* 2 teaspoons butter
* 2 garlic cloves, minced
* 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
* 1/2 teaspoon chopped fresh thyme
* 2 tablespoons balsamic vinegar
* 1 tablespoon water
* 1 teaspoon low-sodium soy sauce
* 1 tablespoon fresh thyme leaves

Preparation

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth

Nutritional Information

Calories: 326 (31% from fat)
Fat: 11.2g (sat 4.7g,mono 4.2g,poly 0.5g)
Protein: 34.9g
Carbohydrate: 22.9g
Fiber: 3.2g
Cholesterol: 95mg
Iron: 2.9mg
Sodium: 428mg
Calcium: 34mg

Cooking Light, APRIL 2008

Wild Mushroom Ragout on Crispy Polenta with Comte Cheese

10 First-course servings

Polenta
2 cups whole milk
2 low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
1/2 cup packed coarsely grated Comte cheese
2 T (1/4 stick) butter

Mushroom Ragout
3 T butter, divided
4 T extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 tsp balsamic vinegar
1/4 cup low-salt chicken broth
1/2 cup creme fraiche or whipping cream
1/3 cup chopped fresh parsely, divided
1/3 cup (packed) coarsely grated Comte cheese

Polenta
Generously butter 13x9x1-inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comte cheese and butter. Season to taste with salt and pepper. Transfer polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares.

do ahead Can be made 1 day ahead. Cover and refrigerate.

Mushroom Ragout
Melt 2 T butter with 2 T oil in large deep skillet over medium-high heat. Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; saute until tender, about 2 minutes. Season lightly to taste with salt and pepper.

do ahead Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer, 1 minute. Stir in creme fraiche and add half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.

Meanwhile, preheat oven to 300 F. Melt remaining 1 T butter with remaining 2 T olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.

Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.

more info Comte is a semi-firm, Gruyere-style cow's milk cheese made primarily in France's Franche-Comte region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comte is available at some supermarkets, cheese shops, and specialty food stores.

From Bon Appetit, December 2007.