“Through trial-and-error and
observable outcomes, our
ancestors narrowed the field
of edible mushroom candidates
to just a few with remarkable,
health-supporting properties.”
~ Paul Stamets
Taste Testing for the Living
mushrooms
Beef Au Jus
What’s Cooking in Gail’s Kitchen? Beef au Jus! Talk about a no-brainer. This is a great meal when you have no time. I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long. By the time I return, the mouth-watering aroma greets me at the door. Then all I have to do is add peeled potatoes, baby carrots, and some red wine. A nice French Bordeaux adds richness and balance. Go ahead and pour a glass for yourself and relax! An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:
3 lb. Beef Roast
1 can Beef Consommé
Herbs de Provence
4 Idaho Potatoes
1 lb. bag of Baby Carrots
1/2 lb. fresh Mushrooms
1 cup Dry Red Wine
Directions:
Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °. Let it slow cook for 6-8 hours. The meat will be juicy and fork-tender. Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover. Bake for one hour, or until tender. Serve with crusty bread and dip into the “au jus”. It’s so delicious, you’ll be tempted to drink it!
***Option: The potatoes may be mashed with butter and milk. Leave a few lumps for texture. Top with “au jus”.
Udon Noodles With Shrimp
What’s Cooking in Gail’s Kitchen? Graze or Gobble: Udon Noodles with Shrimp! Everyone goes crazy over noodles. Udon noodles, made popular by the Japanese culture, offer the chewy thick texture associated with comfort food. Basically made from flour, salt, and water, they can take on the flavor of whatever ingredient you add to it. Being a shrimp-lover and mushroom fanatic, the choices here were not even up for debate. My kitchen, my choice. But I can tell you this, the sauce alone is slurp-worthy.
UDON NOODLES WITH SHRIMP
Ingredients:
7-ounce package udon noodles
4 tablespoons olive oil, divided
1/3 cup mushrooms, sliced
1/4 cup yellow onion, chopped
8-10 large shrimp, precooked and tails removed
1/8 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon red pepper flakes
1/2 cup baby spinach leaves
1 green onion, chopped for garnish
Ingredients for the Sauce:
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon toasted sesame oil
Instructions:
Make the sauce first by combining oyster sauce, dark soy sauce, rice vinegar, brown sugar, and toasted sesame oil. Whisk until smooth. Set aside. Boil the udon noodles, according to package directions. Drain and rinse in cold water. Drizzle with 1 tablespoon olive oil and set aside. Warm one tablespoon olive oil in a skillet. Increase heat to medium-high setting. Add sliced mushrooms. Stir 2-3 minutes until cooked. Add chopped yellow onions and cook 2-3 minutes longer, or until soft. Transfer vegetables to a platter. In the same skillet, add remaining 2 tablespoons olive oil. Add large shrimp. Sprinkle with garlic powder, seasoned salt, and red pepper flakes. Sauté both sides of the shrimp. Add the udon noodles to the skillet to heat through. Pour the sauce over the shrimp and noodles. Stir. Add mushrooms and onions; gently toss. Turn off heat. Fold in the baby spinach leaves; allow them to slightly wilt. Scoop noodle mixture into individual bowls. Garnish with green onion pieces. Serve immediately.
Zapiekanka Polish Pizza
What’s Cooking in Gail’s Kitchen? Food With Soul: Zapiekanka Polish Pizza! Open-faced sandwiches, especially made with crusty artisan breads, are incredibly satisfying when craving a pizza-like meal. Although now there are a bazillion variations of the traditional Polish snack originally sold by street vendors, this recipe serves as a starting point for something new and different. Sauces may range from tomato ketchup to spicy sriracha to garlic mayo. It’s all about the cravings of the moment.
ZAPIEKANKA POLISH PIZZA
Ingredients:
1 baguette, sliced lengthwise
8 ounces button mushrooms, chopped
1 onion, peeled and chopped
2 tablespoons olive oil
1 teaspoon seasoned salt
1/4 teaspoon black pepper
4 ounces provolone cheese, sliced
4 ounces sharp cheddar cheese, sliced
2 tablespoons tomato ketchup
Instructions:
Preheat oven to 400°. Line a baking sheet with parchment paper. Place baguettes on baking sheet. Scoop out a well in each baguette slice; discard filling. Set aside. In a large skillet, warm olive oil. Sauté chopped mushrooms and onions for 10 minutes, until browned. Sprinkle with seasoned salt and black pepper. Layer the provolone and sharp cheddar cheeses over baguettes. Arrange the sautéed mushrooms and onions over top. Bake 10 minutes, or until cheese is melted and bread is golden brown. Drizzle tomato ketchup over all. Serve hot.
Watercress Spinach Salad in a Jar
What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Watercress Spinach Salad in a Jar! My heart beats a little faster whenever I come across a bunch of watercress at the fresh marketplace. I know immediately that I will pair it with baby spinach because they work well together. Its slightly peppery taste is an amazing balance to the mild sweetness of spinach leaves. By portioning salads in a jar, they keep a couple days in the refrigerator, as long as the dressing is added later, when served. Not only is the salad appealing, it comes across as pure genius. Mmm Mmm Good.
WATERCRESS SPINACH SALAD IN A JAR
Ingredients:
3/4 cup watercress leaves
1 1/2 cups baby spinach leaves
2 hard-boiled eggs, sliced
1/2 red onion, sliced
1 pint cherry tomatoes, sliced
1 cup fresh mushrooms, sliced
4 strips bacon, cooked and crumbled
4 pint-size jars, with lids
Caesar dressing, prepared
Instructions:
Layer each jar beginning with watercress and spinach leaves. Carefully place sliced eggs along the inside. Add layers of sliced red onions, cherry tomatoes, and mushrooms. Finish with crumbled bacon on top. Twist the lid to seal each jar. Refrigerate salads until ready to serve. To serve, empty contents of jar onto a plate or bowl. Add bottled Caesar dressing, per taste.
Grill Pan Kabobs
What’s Cooking in Gail’s Kitchen? Bright Ideas: Grill Pan Kabobs! Sooo, what do you have for dinner when you plan on kabobs, but can’t find the skewers among all the kitchenware you’ve unpacked during the recent move? The answer: Improvise, by using a grill pan. After all, once the ingredients are cooked and presented for dinner, everyone grabs a fork to “shish” the food off the skewer onto the plate anyway. I see your eyes glazing over as you nod your head in agreement. Focus. The end result is still phenomenal. Now dig in. Your tummy will thank me.
GRILL PAN KABOBS
Ingredients:
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry mustard
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 pound beef tenderloin, cut into chunks
1/2 pound chicken tenderloin, cut into cubes
1 red onion, cut into wedges
1 green bell pepper, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
4 ounces fresh mushrooms, stems removed
4 ounces cherry tomatoes
Instructions:
In a measuring cup, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dry mustard, thyme, oregano, sea salt, and black pepper. Place the beef tenderloin chunks and chicken tenderloin cubes in a large zip-lock plastic bag. Pour half the marinade mixture into the bag, seal, shake, and refrigerate for one hour. Set aside remaining marinade for basting sauce while grilling. Preheat gas grill to 500°. Remove beef and chicken pieces from bag; discard marinade. Allow beef and chicken to “rest” at room temperature for 15-20 minutes. Transfer beef chunks, chicken cubes, red onion, green pepper, red pepper, mushroom caps, and cherry tomatoes onto a large grill pan that has been sprayed with nonstick oil. Brush kabobs with reserved marinade. To cook medium-rare steak kabobs (charred exterior, pink center), place the grill pan on the hot grill. Chicken tenderloins will cook in the same amount of time, with edges turning white. Close the lid to retain heat temperature. Set timer for 5 minutes. Then using a long-handled tongs, flip, rotate, and move larger pieces of beef and chicken on the grill pan to be in the center of the flame. Vegetables will char faster than the meat. Watch carefully. Cook the kabobs an additional 5 minutes, with the lid closed. Once finished, remove grill pan and turn off the grill. Allow food to “rest” for 5 minutes. Serve immediately.
Yaki Chicken Udon
What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Yaki Chicken Udon! Who likes Japanese noodles, sautéed veggies, and a rich savory sauce? Me, too. If I can sneak a couple mushrooms into a dish, it’s always a good day for me. The hubs isn’t as crazy about fungus as I am, which is why I put in his favorite (carrots) to tastefully distract him. No judgment, please.
YAKI CHICKEN UDON
Ingredients:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon mirin
7.76-ounce package udon Japanese-style noodles
1 clove garlic
1/4 cup onion, chopped
2-3 whole mushrooms, sliced
4-ounce chicken breast, boneless and skinless, cut into bite-sized pieces
2 baby carrots, julienned
1/4 cup red cabbage, shredded
Cilantro, for garnish
Instructions:
In a small bowl, combine oyster sauce, soy sauce, and mirin. Mix well; set aside. To prepare the udon noodles, bring water to a boil over medium-high heat. Add the dried udon noodles. Cook 8-10 minutes, stirring occasionally to prevent sticking. Drain; set aside. Spray a skillet with nonstick oil. Warm pan over medium heat. Sauté garlic clove and chopped onions. Stir thoroughly, about 2-3 minutes, to prevent scorching. The onions will begin to soften as the garlic turns golden. Add chicken chunks and sliced mushrooms. Cook 3-4 minutes, turning chicken on each side, or until the chicken pieces are seared and cooked thoroughly. Once the chicken is ready, add the udon noodles, soy sauce mixture, julienned carrots, and shredded cabbage. Toss everything together until well coated. Garnish with fresh cilantro.
Wild Rice Sausage Stuffing
What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.
WILD RICE SAUSAGE STUFFING
Ingredients:
6-ounce package long grain and wild rice mix
1 pound bulk sausage
1/4 cup butter, cubed
1 cup yellow onion, chopped
1 cup celery, chopped
4-ounce can mushrooms, stems and pieces, drained
6-ounce package chicken stuffing cubes
2 eggs, beaten
3 cups chicken broth
1/4 teaspoon seasoned pepper
1/8 teaspoon poultry seasoning
Instructions:
Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.
Vermouth Chicken Breasts
What’s Cooking in Gail’s Kitchen? Graze or Gobble: Vermouth Chicken Breasts! Have you ever cooked with vermouth? It almost comes across as a magic potion transforming the ordinary into the sublime. As a deglazing tool, vermouth lifts the sweetness that builds up during the cooking process of meats and vegetables while enhancing the earthy wine flavor. You’ve heard of people using wine in cooking. Well, it’s basically the same principle. Go ahead, check the back of the liquor cabinet. More than likely you probably already have a bottle of vermouth just waiting to be used.
VERMOUTH CHICKEN BREASTS
Ingredients for Chicken:
4 tablespoons butter
4 boneless chicken breasts, skin removed
1/2 cup dry vermouth
Ingredients for Sauce:
2 tablespoons butter
1/2 onion, chopped
4 ounces canned mushrooms, drained
1/4 cup dry vermouth
1 cup sour cream
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Instructions:
Warm 4 tablespoons butter in a large skillet over medium heat. Cook chicken breasts until golden brown, approximately 4 minutes per side. Pour in 1/2 cup dry vermouth. Cover and simmer for 15 minutes. To make the sauce, warm 2 tablespoons butter in a saucepan over medium heat. Sauté chopped onions until soft and translucent. Add mushrooms; heat through, stirring occasionally. Add 1/4 cup dry vermouth and sour cream. Sprinkle with sea salt and black pepper. Warm through, but do not boil. Remove pan from heat. When chicken is done, pour sauce over all. Use a wooden spoon to scrape the sides and bottom of the skillet to release any browned bits into the sauce. Serve with angel hair pasta.
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