Subject line is stolen from the title of a vegetarian cookbook written by Leslie Cerier, who lives in town and whose daughter played with Samurai for many years on soccer teams:http://search.barnesandnoble.com/Going-Wild-in-the-Kitchen/Leslie-Cerier/e/9780757000911
I made three vegan dishes yesterday for the UU new member dinner. People liked all of them, but the hit was from Leslie's cookbook, with omnivores and the one vegan all wanting the recipe. I made it to be a "savory topper for toasted bread" (like an appetizer), but it ended up as a side dish. Leslie, the author, also notes that it can go on top of pasta. (I doubled the recipe that follows, and thought I'd end up with too much left over. Nope!)
Carrots with Wild Mushrooms and Basil
Yields 4-6 servings
1/4 cup dried porcini mushrooms
1 cup dried shitake mushroom caps
3 cups coarsely chopped portabella mushrooms
2 cups coarsely chopped carrots
2/3 cup coarsely chopped onions
7 gloves garlic, thickly sliced
4 1/3 tablespoons fresh basil, or 1 1/2 tablespoons dried
1/4 extra virgin olive oil
1 teaspoon sea salt
1/4 cup chopped parsley
[NOTES: I already had SLICED dried shitake mushroom caps from an Asian food store, purchased last week when I wanted to make soup. I used packages of pre-sliced "baby bella" mushrooms, much cheaper than the big ones (even without being on sale! And they were ...). Since the whole caps or larger portabellas would end up sliced anyway, I figured it wouldn't matter. I also used half the garlic.]
1.Preheat oven to 425 degrees F.
2. Place dried mushrooms in small bowl and cover with water. Let stand 20 minutes or until softened. Remove and slice. Discard the soaking water, or save for soup stock or to water plants. *
3. Transfer the sliced porcini and shitake to a covered crock or baking dish, along with the portabella mushrooms, carrots, onions, garlic, basil, oil, and salt. Toss well.
4. Cover and bake for 35 minutes, or until the carrots are tender. Adjust the seasonings, if desired.
5. Add the parsley to the vegetables, stir and serve
Leslie notes "For a change . . . . Soak the dried porcini and shitake mushrooms in wine or stock instead of water."
* I saved the soaking water because it smelled heavenly! I have a lot of cut-up vegetable from another appetizer tray left over, and will see what I can do between the water and the vegetables. Maybe cook some udon or other noodles in the water and make a stir fry . . . and thicken the stir fry with a little more of the water and corn starch or something.