As I’ve said before, I don’t plan in advance the recipes I’m going to post here on the blog. I like to be inspired by the seasonal ingredients I buy every week and just create something with them. This week I’ve brought home lots of mushrooms and nettles, so the idea was to post a recipe here that highlighted one of these ingredients (I’m not quite sure if mushrooms and nettles go well together, hence why I didn’t attempt to put both in the same dish – probably a wise decision).
When I cook with mushrooms I like to keep things very simple. I usually just panfry them with lots of garlic and that’s it. However, I kept thinking about a delicious mushroom soup that I’ve made once, following this recipe, and because it’s still incredibly cold around here, I was craving something similar.
My original plan was to use millet in the soup, but I’ve found in the pantry a bag of quinoa 2 days past expiration date (ups) and used it instead. I was lucky enough to find the mushrooms I’ve used in this soup for a very good price, but I don’t want you to spend a fortune on these guys, so feel free to substitute the shiitake and pleurotus for creminis if you like. Also, you can definitely use millet in place of the quinoa, or even brown rice (you’ll just have to adjust the cooking times and probably add a bit more stock than the amount suggested bellow).
Last but not the least: I still have those nettles in the fridge and I’m not sure what to do with them. Have any of you cooked with nettles before? What should I do with them? Suggestion board is open. Thanks in advance! : )
Mushroom & Quinoa Soup
250 g / 1 large onion, finely chopped
3 garlic cloves, minced
1 Tablespoon olive oil
25-30 g / 1 big chunk fresh ginger, peeled and minced
6 grams dried porcini mushrooms, soaked in 1 cup hot water (do not discard the water)
140 g / 1 large portobello mushroom, chopped into medium sized chunks
105 g shiitake mushrooms, coarsely chopped
200 g pleurotus mushrooms, coarsely chopped
150 g / ¾ cup quinoa
4 cups low sodium vegetable stock
3 Tablespoons tamari sauce
2 Tablespoons lemon juice
salt and freshly ground black pepper to taste
In a large pan over medium heat, add the oil, onion, garlic and ginger. Cook for 3-4 minutes, or until the onion has softened.
In the meantime, heat a dry skillet over medium-high heat and, once hot, add the quinoa. Toast the quinoa, stirring often, for 3 minutes or until it’s fragrant and only slightly brown in color.
Add the rehydrated porcini followed by the portobello, shiitake and pleurotus mushrooms. Give the mixture a good stir and add the quinoa, followed by 1 cup of the porcini soaking water and 4 cups vegetable stock.
Bring the liquid to a boil and, once boiling, decrease the heat to low-medium and simmer for 15-20 minutes, or until the quinoa is cooked. Add the tamari sauce, stir, and have a taste. If it’s not salty enough to your liking, add salt (I had about ½ teaspoon).
Right before serving, add the lemon juice and freshly ground black pepper. Serve immediately garnished with chopped parsley and panfried tofu, if desired.
People often ask me how long it takes me to make a blog post. The short answer is: it depends. Some dishes take longer to prepare than others. Some foods look naturally good (like fruits and vegetables), while others need a little help (and time) to look appetizing (such as beans or tempeh, for instance). Sometimes, I know straight away what I want to do when it comes to photograph the dishes I prepare – I kind of have the pictures I want to take in mind –; other times, I have no clue of what I’m going to do.
Having said all this, I think stews such as the one I’m sharing with you today are the hardest meals to photograph. I love this kind of food, but stews in general look like an indiscernible (but incredibly tasty) mess of ingredients and are usually brown-ish in colour. This particular one demanded a lot of work. I cooked and shoot the recipe in the morning, but then, in the early afternoon, I looked at the images and wasn’t pleased. I ended up starting all over again, only to get images that I’m just relatively happy with.
But when it comes to how the dish tastes though, that’s a whole different story. I actually make this kind of mushroom and bean stew very often because of how easy, quick and tasty it is. The addition of brewer’s yeast (you could use nutritional yeast instead) gives it complexity and complements the mushrooms’ earthy flavour beautifully. You don’t have to stick to the varieties I used here – shiitakes or the regular white button mushrooms work well too.
White Bean & Mushroom Stew with Thyme
serves 3, as a main
1 Tablespoon olive oil
1 large / 180 g onion, thinly sliced
4 garlic cloves, minced
300 g baby Portobello mushrooms, sliced
285 g pleurothus mushrooms, roughly chopped
6 thyme sprigs
255 g / 1 ½ cups cooked white beans
310 ml / 1 ¼ cups water
2 Tablespoons brewer’s yeast
2 Tablespoons lemon juice
3 Tablespoons tomato puree
½ teaspoon salt
2 teaspoons cassava starch (or corn starch)
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is soft (about 5 minutes). Add the mushrooms and thyme sprigs and cook, stirring often, for additional 10 minutes, or until the mushrooms shrink considerably.
In a medium sized bowl, combine the water, brewer’s yeast, lemon juice and tomato puree. In another bowl, gradually mix the cassava starch with ¼ cup of the brewer’s yeast and tomato sauce. Add the cassava mixture back to the bowl with the sauce and whisk until thoroughly combined.
Add the beans and the sauce to the skillet with the mushrooms and let it boil for 5 minutes or until the sauce thickens and reduces a bit. Remove the thyme sprigs and serve immediately with crusty bread on the side.
When the weather starts getting colder, I eat soups and stews for the most part of my meals. However though, salads are still welcomed, as long as they’re heartier and incorporate some cooked elements.This salad makes for a perfect, quick lunch anytime of the week. I’ve made it countless times and sometimes substitute the lentils for whole grains such as barley and bulgur and it tastes delicious as well.
One thing you should pay attention to when making this dish is not to overcook the lentils. There’s nothing worse than mushy, soft lentils. To avoid this, cook them for no longer than 15 minutes and they’ll be perfect. As far as the dressing goes, sumac is it’s key component, so please don’t skimp on that. I’ve first found out about sumac one or two years ago when I decided to make my own za’atar. It’s a hard to find and reasonably pricy spice here in Portugal (although some speciality stores sell it these days), but you don’t need to use much to feel its tangy and lemon-y flavour. I hope you enjoy the salad and the start of the new season! Have a good weekend :)
Lentil and Mushroom Salad with Sumac Lemon Dressing
(serves 4, as a starter)
105 g / ½ cup brown lentils, washed, drained and picked through
1 Tbs. olive oil
2 medium garlic cloves, crushed
300 g pleurothus mushrooms
50 g / 8 halves oil packed sundried tomatoes, roughly chopped
50 gr walnuts, toasted and roughly chopped
2 big handfuls / 40 g salad leaves such as rocket, baby spinach, etc.
105 g/ ½ cup (packed) pomegranate seeds
for the sumac lemon dressing:
1 ½ tsp. sumac
3 Tbs. lemon juice
60 ml / ¼ cup olive oil
1 small garlic clove, minced
salt and pepper to taste
In a small pan over medium-high heat, add the lentils and 2 cups of water. Bring to a boil and, once boiling, reduce the heat to low-medium and cook for 14-16 minutes or until tender but still al dente. Add ½ teaspoon of salt to the lentils, stir everything, and drain. Add the lentils to a large bowl and reserve.
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, but not smoking, add the mushrooms and garlic cloves and cook for 5-8 minutes or until golden brown. Add a pinch of salt and pepper as soon as they’re cooked, remove the garlic, and add them to the bowl with the lentils.
Add the sundried tomatoes, walnuts, salad leaves and pomegranate seeds to the bowl with the lentils and mushrooms and toss everything together gently.
For the dressing, mix all the ingredients in a small glass jar. Cover the jar with the lid and agitate vigorously until everything’s combined. Pour the dressing over the salad (not all of it – 3 to 4 tablespoons should be enough) and serve immediately.
A few days ago, I’ve come across a variety of chestnut soups both online and in some cookbooks. In most cases, the chestnuts were paired with mushrooms, but I’ve also spotted some soups which combined the former with cauliflower, parsnips, or even lentils (such as this one). I never thought of using this ingredient in a soup before, but it seemed perfectly logical to do that, as chestnuts, when puréed, are extremely velvety. So, hereby follows my version of a chestnut and mushroom soup, and all I can tell you is that, if you happen to make it and never tasted a chestnut soup before, you’ll be surprised by how good and delicate it is. The mushrooms add some depth, balancing the natural sweetness of the chestnuts, and the whole thing just tastes like autumn. I bet I will be making this again in the meantime, as chestnuts have now invaded the markets and are begging to being used in a whole range of preparations. They’re delicious by their own, simply roasted with coarse seal salt, but you can also enjoy them not only in soups and savoury dishes, but in sweet treats as well, such as puddings and pies (I’ve made a chestnut pie one of these days and thoroughly enjoyed it). Fall is definetely my favorite season, mostly because of its fresh produce, which I absolutely love – pumpkins and squashes, brussel sprouts, beetroots, apples, persimmons… – but also because of its cold, yet sunny, days.
Chestnut and Mushroom Soup
1 medium sized onion, finely chopped
½ teaspoon fresh rosemary, minced
2 cups (175 g) cremini mushrooms, laminated
1 cup (190g) peeled roasted chestnuts (store bought is fine)*
3 ½ cups (875 ml) vegetable stock
fresh parsley, for garnish
1. In a pot over medium heat, add the onion, rosemary and one or two teaspoons of olive oil. Sauté until the onion has softened.
2. Add the mushrooms and the chestnuts to the pot and cook for 5 minutes, or until the mushrooms have released their juices.
3. At this point, add the stock and a pinch of salt and bring the soup to a boil. Decrease the heat to a low-medium and let the soup simmer for additional 5 minutes.
4. Transfer the soup to a blender and purée until it’s totally smooth and creamy. Have taste and add a little more salt if needed.
5. Serve immediately, garnished with a few parsley leaves.
*If you want to roast the chestnuts yourself, do the following: pre-heat the oven to 180ºC. Make a small incision with a knife into each individual chestnut. Put the chestnuts in a baking tray, sprinkle them with sea salt, and cook in the oven for about 30 minutes. Once the chestnuts are cooked, peel their skins – the peeling process is easier if the chestnuts are still warm.