Tag: Main

Ingredients

2 lb. mixed mushrooms, chopped 

if using dried mushrooms rehydrate before adding to pan

4 T butter, unsalted

2 leeks, chopped

2 cloves garlic, minced

1 t thyme leaves

1/4 c red wine or sherry

salt and pepper, to taste

1/4 c half and half

1/4 c Romano OR Parmesan cheese, grated/shaved

Method

In large saute pan over medium heat melt 2 T butter.

Saute leeks cooking 5 minutes.

Add garlic and thyme, cook 1 minute.

Season with salt and pepper.

Transfer leek mixture to a bowl and hold.

Deglaze pan with wine or sherry and simmer until liquid begins to evaporate

Stir in 2 T butter and mushrooms continuing to saute until mushrooms become dry and golden.

Hold mushrooms to prepare starch.

Prepare pasta, rice, quinoa, or polenta as usual and hold.

Return the mushroom mixture to the stovetop over medium heat 1 minute.

Add the leeks mixture back to the mushrooms

Add the cream to the mixture and heat to warm.

Add 2 T cheese to the sauce and combine.

Combine the sauce with the chosen starch

Garnish with grated/shaved cheese.

Serve.

Crabcakes

Ingredients

2 t olive oil

½ c green onion – small dice

1 t garlic, minced

1/3 c roasted red pepper – small dice

¼ c mayonnaise

2 T chives; minced

½ t lemon zest

1 T lemon juice

¼ t Tabasco or pepper sauce

1 t Old Bay seasoning

1 – 2 eggs, lightly beaten

2 – 3 c corn bread – gluten free, day old and crumbled. See recipe at our recipe page

1 # lump crab meat

Method

Heat oven to 400.

In a large bowl, crumble the cornbread.

Set aside.

In a medium saucepan, saute onion and garlic to soft and translucent. 

Add red pepper to the saute mix to warm through.

Add the sauté mix, the mayo, chives, lemon zest, juice, Old Bay and pepper sauce and the eggs to the cornbread. 

Blend well.

Fold in crabmeat.

The mix should be moist – add small amounts of mayo as needed

For appetizers form cakes using an ice cream scoop, for entree servings form with a double scoop and chill for 1 hour.

For appetizers sized cakes, bake on parchment lined trays 12 minutes or to golden brown. For entree sized cakes, bake 18 – 20 minutes or to golden brown.

Alternatively the cakes can be panfried in a saute pan over medium heat with 1 t olive oil.

Serve with Lemon Caper Aioli and/or Cocktail Sauce and lemon slices. See recipes at our recipe page.