Mushroom and Pepper Sandwiches

serves 6

• 2-3 Tbs olive oil, divided
• 4 medium portobello mushrooms, wiped clean, stems removed
• 1 large white onion, thinly sliced into rounds
• 1 large green bell pepper, seeds and stems removed, thinly sliced into long strips
• 1 large red bell pepper, seeds and stems remove, thinly sliced into long strips
• 1 large garlic clove, pressed
• 1/2 tsp dried oregano or dried Italian seasoning
• 1/2 tsp sea salt
• freshly ground black pepper
• 1 Tbs balsamic vinegar
• 8 oz (2 cups) smoked provolone, shredded

Heat 1 Tbs olive oil in 12 inch skillet over medium high heat.  Place mushrooms in hot skillet, top side down; season gill side with salt and pepper.

Cook for about 5 minutes, or until lightly browned.  Flip the mushrooms (if pan is dry, add another 1 Tbs olive oil) and continue to cook until the mushrooms are tender, about another 4-5 minutes.

Remove the mushrooms from pan and set aside.

Add the remaining 1 Tbs olive oil to the pan.  Toss the onions, peppers, and garlic into the pan.  Cook for about another 5 minutes, stirring only occasionally so the vegetables get a nice sear (don't burn).

Stir in the oregano or Italian seasoning, salt and a few grinds of black pepper.  Reduce the heat to low, cover, and cook, stirring occasionally, until the vegetables are tender; about 10 minutes.

Meanwhile, slice the mushrooms into 1/4 inch slices.

When the vegetables are tender, stir in the mushrooms and balsamic vinegar.  Remove from heat.

Divide the filling evenly between the warm pitas.  Top each with shredded smoked provolone and fold the pita tightly.  If you are using a ciabatta loaf, pile all of the filling on the bottom half of the bread, top with all of the cheese, and place under a broiler until the cheese has melted.  Top the filling with the other half of the bread and cut into 6 sandwiches.

Original Mushroom and Pepper Sandwiches blog post

Grilled Mushrooms and Onions

serves 2-3

• 1 lb assorted mushrooms (cremini, button, shitake, oyster), cleaned
• 1/2 c roughly chopped white onion
• 2 cloves garlic, pressed
• 1 Tbs olive oil
• 1 Tbs butter, cut into 9 small chunks
• 1 tsp balsamic vinegar
• 1 tsp dried Herbes de Provence
• Sea salt and freshly ground black pepper
• 1/2 lemon
• chopped fresh parsley

Oil griddle and heat on grill over hot coals or high flame.

Cut any larger mushrooms in half or quarters, depending on size.  Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.

Add mushroom mixture to griddle; give it a stir.

Grill 8-10 minutes, or until done, stirring occasionally.

Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately. Serve as a side by itself, or over hot rice.

Original Grilled Mushrooms and Onions Blog Post

Pasta with Mushroom Cream Sauce

serves 4

• 1 small leek, thinly sliced and rinsed
• 2 garlic cloves, minced
• 1 Tbs butter
• 2 Tbs olive oil
• 1 lb portobello or cremini mushrooms, wiped clean and roughly chopped
• 1 Tbs fresh rosemary leaves, minced
• 1 c dry white wine, such as Chardonnay
• 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 1 Tbs fresh flat leaf parsley, chopped
• 1 c whipping cream
• 1 Tbs flour
• 9 oz fresh fettuccine pasta (homemade or refrigerated)
• More fresh, chopped parsley, if desired

In a dutch oven or heavy skillet, heat butter over medium heat.  Saute leek and garlic for about 2 minutes or until leek is tender.

Remove and set aside.

(Start your pasta pot now:  bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)

Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil.  Add mushrooms and rosemary.

Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.

Stir in the wine, salt, pepper, and parsley.  Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes.  Return the leeks and garlic to the pot.  Stir well.

(Add fresh fettuccine to the pasta pot.  Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)

Stir the flour into the cream and add to the mushroom mixture.  Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.

Serve mushroom sauce over hot fettuccine.  Top with additional chopped fresh parsley, if desired.


Original Pasta with Mushroom Cream Sauce Blog Post