Adapted from a Penelope Casas recipe
I am making a Spanish tapas dinner for this Sunday. Jan picked this tapas out of one of my cookbooks. Although I did not follow the recipe, it had some techniques for the fillings that I found interesting.
Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)
Champiñones Rellenos de Cerdo y Piñones
Mushrooms Stuffed with Pork and Pine Nuts
Jan really liked the last mushroom soup I made. She asked for a soup just for the two of us, Eilene—who hates mushrooms—was off on an overnight. Reworking that recipe actually improved it quite a bit.
Karl’s Mushroom and Barley Soup
I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant. Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?
Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms
I am making a California Fusion birthday dinner with Uyghur lamb and naan. If I was trying for a traditional Uyghur menu seafood would be right out—the closest ocean to Kashgar is at least 2,000 miles away over the Himalayas. But hey, this is California and I’ll make what I like.
Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms
I am made a Japanese meal last Sunday. Chicken teriyaki skewers, rice balls, inari and various pickles. No Japanese meal would be complete without miso soup.
Karl’s Miso Soup II
I have a problem with casseroles—as a result of having too many as a child. However, Jan really likes them and she has been asking me to make some recently. Jan is hosting this year’s Ladies Christmas Get-together and some of her friends are vegetarian and noodle lovers. I thought that a mushroom and noodle dish would fit the bill.
Karl’s Mushroom Parmesan Casserole
Our garlic went bad, but this was alright without.
1/4 lbs harricot verts (fancy french green beans)
1 red pepper (sweet italian)
1/2 lb mushrooms, sliced
1/2 cup white wine
4 tbs balsamic vinegar
4 tbs olive oil
- Prep veggies
- Saute mushrooms on high with olive oil, white wine, and balsamic. Add salt and pepper to taste
- As fluids are almost reduced, add peppers and green beans and stir-fry until just cooked
- Serve immediately with Stuffed Chicken or other Weeknight Wonders.
Miriam and Chris love any kind of mushroom. I saw some fresh shitaki mushrooms while I was buying my Chrysanthemum greens. I decided that they would be perfect for barbecuing with my teriyaki sauce.
Karl’s Teriyaki Shitaki Mushrooms
I am making a pepper and salt roast chicken and I wanted a side dish. The kids really like mushrooms so I chose oyster mushroom. The mushrooms are fairly pricey so I am stretching the dish by adding tofu.
Karl’s Tofu and Oyster Mushrooms
Everybody in my family, except Eilene, loves mushrooms. She doesn’t like the texture. This leaves me with three options when I use them in cooking.
Karl’s Tarragon Mixed Mushrooms
with Meyer Lemon