I have a fascination with mushrooms and lately I’ve been craving them like crazy.
I was thinking about making a mushroom casserole like I had growing up (although I’d use fresh mushrooms instead of canned soup), but do you have any other recipes to recommend? Something with lots and lots of mushroom flavor?
As it happens, in my never-ending quest for new Thanksgiving side dishes, I tried out a mushroom-related recipe from the November issue of Bon Appetit last week.
It seems almost too simple to pair meaty shiitakes with bitter greens, but the resulting deep flavor is something too good to be reserved for an annual meal.
You can play around with various mushrooms and greens depending on your market’s availability.
I’m thinking of adding a few beet tops in, substituting oyster mushrooms and arugula in the spring, or pairing hen-of-the-woods with my beloved kale.
And though the original recipe calls for the mushrooms to be pan-sauteed in batches, I like to roast my mushrooms in the oven.
This intensifies the earthy flavor of each tender slice and gives you more even caramelization.
When you’re cooking mushrooms in a skillet, there’s always the tendency to overcrowd your pan.
If there are too many layers of mushrooms, they end up steaming instead of searing, and throwing them onto a big old baking sheet takes that out of the equation.
After removing the stems from your cleaned mushrooms and greens, keep them in a bag in the freezer as fodder for a quick vegetable stock later on.
I often keep a stash of celery ends, carrot tops, and other veggie bits that I can use to fortify my broths and make quick stocks.
- 1 pound shiitake mushrooms (or your favorite mushroom variety)
- olive oil
- kosher salt
- 2 bunches chard
- 1 head escarole
- 1 cup chicken or vegetable broth
- 1 red onion, finely chopped
- 3 large garlic cloves, minced
- red pepper flakes
- black pepper
- Preheat the oven to 350 degrees F.
- Clean the mushrooms, remove the stems, and slice the caps.
- Toss the slices with enough olive oil to lightly coat them and season with salt.
- Arrange in a single layer on a large baking sheet and roast until golden brown, about 20 minutes.
- Transfer the mushrooms to a large bowl and reserve.
- While the mushrooms are roasting, clean your greens, remove the stems from the chard, and roughly chop/tear all the leaves into smaller pieces, as if you were making a salad.
- In a large skillet or Dutch oven, heat 1/2 cup broth and add half the greens, stirring gently until wilted but still retaining their color.
- Transfer the wilted greens to a bowl and repeat the process with the other half of the stock and greens.
- Wipe out the skillet, toss in 1-2 teaspoons olive oil, and cook the onion about 8 minutes, stirring occasionally, until tender.
- Add the garlic and red pepper flakes and cook for an additional minute or so.
- Add the greens, mushrooms, and any liquid in the bowl from the wilted greens back to the skillet.
- Toss to heat through, season with salt and pepper, and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 511mgCarbohydrates: 17gFiber: 6gSugar: 5gProtein: 13g
The nutritional information above is computer-generated and only an estimate.
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