food

Viciados em Cogumelos

Frankie nos leva em uma viagem mágica de cogumelos. Você pode não ter visões alucinantes ou se apaixonar por uma árvore, mas os cogumelos para as refeições do dia a dia são especiais. Eles têm valor nutricional e são um substituto da carne. Aprenderemos tudo sobre cogumelos e como fazer pratos criativos e saborosos!

food

Viciados em Cogumelos

Frankie nos leva em uma viagem mágica de cogumelos. Você pode não ter visões alucinantes ou se apaixonar por uma árvore, mas os cogumelos para as refeições do dia a dia são especiais. Eles têm valor nutricional e são um substituto da carne. Aprenderemos tudo sobre cogumelos e como fazer pratos criativos e saborosos!

Supplies

  • 3 butter pats
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds baby bella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked and cooled rice
  • 1/2 cup Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 1/4 cup chopped parsley leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices Swiss cheese
  • Salt and pepper
  • 4 brioche buns, toasted
  • 1 large tomato, sliced
  • 4 lettuce leaves
  • Mustard

Passo a passo

  1. Heat a large skillet over medium heat.
  2. Add the butter pats and oil.
  3. When the butter has melted, stir in the mushrooms and garlic and season with salt and pepper.
  4. Cook for 12 to 15 minutes, until all of the liquid evaporates. Set aside to cool.
  5. In a medium sized bowl, mix together the parsley, egg, breadcrumbs, rice and cheese. Stir in mushrooms and mix until well combined.
  6. Form into 4 patties and place in the refrigerator for 30 minutes.
  7. Cook in a skillet for 8 minutes per side, or until golden and crisp, pressing down gently with a spatula as they cook.
  8. Place a burger on each toasted bun with a slice of tomato, lettuce and mustard.

Supplies

  • 1 tablespoon vegetable oil
  • 1 packet red pepper flakes
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 8 ounces baby bella mushrooms, chopped
  • 1 portobello mushroom, chopped and stem removed
  • 3.2 ounces shiitake mushrooms, chopped and stems removed
  • 1/4 head green cabbage, shredded
  • 1 carrot, shredded
  • 4 soy sauce packets
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce
  • 1 Sriracha packet
  • 1 honey packet
  • 1/2 head butter lettuce (8 leaves)
  • 1 cup chopped roasted peanuts

Passo a passo

  1. Heat a large skillet over medium heat.
  2. Add the vegetable oil and red pepper flakes, followed by garlic and ginger. Cook until fragrant.
  3. Stir in mushrooms and cook until very soft, about 15 minutes.
  4. Stir in cabbage and carrots.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, fish sauce, Sriracha packet and honey. Add to pan and stir to combine.
  6. Fill lettuce cups with mushroom mixture and garnish with chopped peanuts.

Supplies

  • 1/2 pound baby bella mushrooms, sliced
  • 1/2 pound white button mushrooms, sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 1 tablespoon vegetable oil
  • 1 soy sauce packet
  • Salt and pepper
  • 1 pound rigatoni
  • 1 tablespoon vegetable oil
  • 2 butter pats
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped parsley
  • 1/4 cup grated Parmesan cheese

Passo a passo

  1. Preheat oven to 375 degrees.
  2. Toss the shiitake mushrooms with vegetable oil, soy sauce packet and salt and pepper.
  3. Spread them on a baking sheet and place them in the oven for 35 minutes, stirring a couple times.
  4. Bring a large pot of salted water to a boil and add the pasta.
  5. Heat a large skillet over medium heat and add the vegetable oil and butter pats.
  6. When the butter has melted, add the onion and cook for 5 to 7 minutes.
  7. Stir in the garlic and mushrooms and saute for an additional 12 to 15 minutes.
  8. Pour in the wine and turn up the heat to simmer until nearly evaporated.
  9. Stir in the vegetable broth and continue simmering until reduced slightly.
  10. Stir in the heavy cream and allow to cook a few minutes to thicken.
  11. Add the pasta to the pan a few minutes before it's done.
  12. Stir to combine, allowing the pasta to finish cooking in the sauce, and season with salt and pepper. Fold in the cheese.
  13. Serve each plate garnished with fresh parsley and a few crispy shiitakes.