Maybe a better title for this recipe is My Dad’s Sausage Dijon But With Portobello Mushrooms, since I did exactly that. As a kid, when I ate meat regularly, I loved when my dad made this dish.
I love my dad’s cooking in general because he is freeform and passionate in the kitchen. He’s often a one-skillet/pot/pan kind of cook-all the ingredients thrown together and allowed to simmer and marinate until everything is tender and full of flavor. I find that cooking this way generally yields satisfying results since it’s hard to mess up. If you add too much white wine, you can always put in a few more beans to soak up the extra juice, etc.
The measurements below are loose, and can be easily manipulated depending on how many people you are planning to feed or what kind of spices you have on hand, but I found that large portobello mushrooms were a perfect substitute for the sausages since they are meaty, absorb juices well, and hold their shape when chopped up.
Mrs. Dash is a staple in my family’s spice cabinet, but you can use any combination of oregano, onion salt, celery salt, dried parsley, basil, or thyme since that is essentially what the mixture is.
Start this week with a classic Italian dish: risotto. It’s hearty, savory and filling and just right for a romantic night or dinner with friends. It’s fancy without breaking the bank.
Mushrooms are still filling the stands at the farmer’s market, and you can mix up the variety to suit your tastes.
It’s downright cold just about everywhere you look, and with temperatures this chilly, nothing sounds better than staying in and whipping up a warm and comforting meal. Having a savory condiment in your pantry, like this week’s recipe for Preserved Mushrooms, will provide you with an arsenal of meal ideas that are easy, flavorful, and fuel for the soul.
Mushrooms are the perfect winter food. They are hearty enough to take the place of meat and are flavorful enough to make a dish standout on their presence alone. When I saw this recipe for Preserved Mushrooms in Thomas Keller’s outstanding communal meal cookbook Ad Hoc at Home, I knew it would make for the perfect Sunday project. In this recipe, an assortment of wild mushrooms (shiitake, oyster, cremini, and morels work well) are steeped in a hot, flavorful oil infused with herbs and vinegar to create a soft and tender mushroom with an earthy aroma and the perfect balance of acid.
The method used to preserve these mushrooms is not as involved as traditional pickling and doesn’t require an extensive canning procedure. You can choose to store these in a Ball jar, or any other airtight container, and keep them in your refrigerator for up to a month. The bonus is you also get a mushroom flavored oil after you strain them, so make sure to save that for another use.
What to do with Preserved Mushrooms
Breakfast: Swirl cream cheese into grits and top with mushrooms; add to an egg omelet with goat cheese and chopped chives; spread onto buttered toast
Lunch: Toss in a salad with grilled chicken, sun-dried tomatoes, and feta; add to a roast beef sandwich with a slice of provolone
Dinner: Spoon over grilled meat or fish; add to a cheese pizza; toss with pasta, parmesan, pine nuts, and sage
Adapted from Ad Hoc at Home by Thomas Keller
Tara O’Keeffe is a food writer and founder of FunFearlessFoodie.com.
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