Tag Archives: parsley

Tapas-Style Sautéed Mushrooms

I’d been oggling Bev’s recipe for sautéed mushrooms on Tasty Kitchen for a while, and finally got around to making them for a big group of friends back in February. And oh are they good. They do have a long cooking time–about 50 minutes–but require very little supervision, so you can let them cook away while you focus on the main dish you’re preparing. And once they’re done–oh my. Soaked in sweet wine flavor, pungent with garlic, brightened by the parsley and lemon juice and slightly crunchy with coarse salt. This dish reminds me of my deep love of food, and the pleasure of cooking what I truly enjoy to the very roots of my taste buds.

I modified it to serve a larger group, and used sliced baby bella mushrooms instead of the whole mushrooms Bev used–I also increased the cook time to make sure all the wine was absorbed by the mushrooms. Here goes!

Ingredients

(Serves 6-8)

32 oz baby bella and white mushrooms, whole or sliced
6 TBS Butter
8 cloves garlic
3/4 cup Marsala wine
2 pinches coarse salt (kosher or sea salt)
2 cups minced fresh parsley
1 lemon, juiced

Mince the garlic and parsley, and juice the lemon.

Melt the butter in a large cast iron skillet over medium high heat. When bubbly, add the minced garlic and bloom for about 30 seconds.

Add the Marsala wine and bring it to a boil.

Add the mushrooms, lower the heat and cook (covered) for 25 minutes, stirring and lightly salting occasionally.

Uncover and continue to simmer the mushrooms for another 25 minutes, stirring occasionally and adding salt to taste until the liquid has been almost completely absorbed. I also tossed in a little black pepper–I can’t resist that stuff.

After a while the liquid will be nicely absorbed and the mushrooms will now be ready for you to fall in love with them.

Toss in the lemon juice and parsley, sprinkle with coarse salt, and serve.

If you already love mushrooms, I guarantee you will love this way of making them.

Next time I’m alone for dinner I dream of making a huge batch and eating the whole thing myself.

Just want everyone to know where I stand.

A fun serving idea–you could bring the cast iron to the table with a bunch of skewers or forks and have everyone share the mushrooms directly from the pan. That would be very español.

And can I just say? I’m so glad to be sharing recipes again after such a long pregnancy-induced hiatus. Aaaaahhh.

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Tomato Kale Skillet with Poached Eggs and Chickpeas

Sometimes, I need to get my veggies on–and in chewable form, not just that green glass of juice I’ve been throwing back for breakfast. And one blog I can count on to deliver veggie-licious recipes is Joanne’s. I also love one-skillet meals because they’re so perfect for weeknights, so when I saw this recipe I made it within about 5 days of first setting eyes on it.

I LOVE it–and I don’t break out the caps for just any recipe. It is so satisfying, so healthy, so full of good stuff, I could eat it every day. Forever.

I modified the recipe, using kale instead of swiss chard. I really love kale. I liken it to spinach with a little more vim. It doesn’t wilt quite as much but retains its shape better, and has a little crunch to it if you know what I mean, instead of feeling slightly soggy in your mouth like spinach can do if overcooked.

Adapted from Joanne’s post (who in turn adapted it from Bon Appetit December 2011), you guys should seriously consider making this for about 10 minutes–and then you should make it.

My husband dubbed it “Popeye’s Disappointment” for reasons unclear to me. Perhaps because it looks like spinach–but isn’t? Who knows. But I don’t care what he calls it as long as we can put it on the menu time and again.

Ingredients

 (Serves 4)

1 TBS olive oil
1 onion
6 cloves garlic
2 jalapeños
2 bunches kale
1 (15 oz) can chickpeas, drained and rinsed
2 tsp smoked paprika
1 tsp ground cumin
1-28 oz can whole peeled tomatoes
Salt and pepper, to taste
1 cup crumbled feta cheese
4 large eggs
1 TBS chopped flat-leaf parsley

Preheat the oven to 425 F.

Chop up the onion, de-seed and mince the chilies, and mince the garlic.

Heat the olive oil over medium high heat in a large (12’’) oven-proof skillet (such as cast iron) and sauté the onion, garlic, and chilies until softened, about 5 minutes, stirring occasionally.

I like to toss in a little salt and pepper as they fry. Maybe it’s just my imagination, but seasoning the ingredients in stages, as they go into the dish, seems to build the flavor.

Wash and chop the kale leaves, discarding the tough stems.

Rinse the chickpeas too–the liquid in the can is slimy and gross.

Add the kale to the skillet and cook for about 3 minutes, allowing it to wilt.

I added it in two batches, and don’t worry–it cooks waaaay down, much like spinach.

Add the chickpeas, cumin, and paprika to the skillet and cook for 2 minutes.

Add the tomatoes to the skillet, stir them in and break them apart with a wooden spatula.

You can also crush them with your bare hands beforehand, but I chose not to.

Bring the sauce to a boil; turn down the heat to medium-low and simmer for 15 minutes, letting the sauce thicken.

Season with salt and pepper to taste. I added a goodly amount of both.

At this point, I felt moved to crack the eggs into individual little containers. I don’t know why, but the urge was irresistible.

They look so . . . cute.

Sprinkle the feta cheese evenly over the sauce and crack the eggs on top, evenly spaced.

Transfer the skillet to the oven and bake for 7-10 minutes, until the whites are set but the yolks are still runny.

Since my husband is entirely averse to runny yolks, I let mine go for more like 15 minutes, and cranked the heat up a little higher. The poor guy doesn’t know what he’s missing, but what can you do with a drunken sailor, what can you do with a drunken sailor, what can you do with a drunken sailooooor eeeearly in the mooorniiiiing?

That musical question was purely rhetorical, since my husband is neither a sailor nor drunk.

And I have to concede that even with hard yolks, it was still 1000% delicious.

Garnish with parsley and serve over rice!

Guys, it’s so good I can’t even believe it. The smoky paprika lends it a flavor that brought back so many good childhood feelings for me, since it’s a spice Spaniards use frequently (pimentón).

Plus, it’s such a beautiful dish with the white eggs and cheese, red sauce, and green kale and parsley.

I could look at it for hours. And eat it for hours. And commune with the happiness it produces in my stomach for hours.

Until the urge for a big, juicy rib-eye with a pile of thick, greasy fries hits me . . . and then beware.

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