Stir-Fried Asian Greens and Mushrooms

I am a shameless bargain hunter, even at the farmers' market. So when I saw that one of my favorite farms had a special on mustard greens and mizuna, I had to pick up one of each. Mustard greens have become more well-known in recent years, appearing in Indian, African, Chinese, and Japanese cuisine, but mizuna hasn't reached quite the same level of awareness. Mizuna, also known as Japanese mustard, is a peppery green, with a flavor similar to arugula, though a little less assertive in my opinion. It can be pickled, incorporated into a salad (e.g. in lieu of frisee), or, as I have chosen to do here, used in a stir-fry.

With leftover rice or a rice cooker, this meal truly takes 20 minutes, and would take even a bit less with pre-sliced mushrooms. While the mushrooms cook, there's time chop the greens and whisk the sauce together, which cook up quickly as soon as they get tossed in the pan. The earthy mushrooms and piquant greens complement each other nicely, but it's the balanced sweet, savory, toasty sauce that brings everything together. This would be a fine side dish on its own, but becomes a meal over a bed of rice or noodles, and more satisfying one with the addition of tofu, chicken, beef, or pork.

I used cremini mushrooms and mizuna to start, but there's certainly room to experiment with shiitakes, oyster mushrooms, hen of the woods, or just plain old button mushrooms. I like the peppery punch of mizuna, but bok choy or tatsoi would make fine substitutions, as could other non-Asian greens like mustard greens or even collards or kale. The bottom line - pick a mushroom, pick a green, and get to cooking.

Stir-Fried Asian Greens and Mushrooms
adapted from Gourmet
serves 2

8 ounces mushrooms (shiitake, cremini, etc.), sliced
1 tablespoon canola oil
Kosher or sea salt
2 tablespoons rice vinegar (not seasoned)
1.5 tablespoons soy sauce
1 1/4 teaspoons sugar or honey
3/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon Asian sesame oil
4 to 5 ounces Asian greens (mizuna, tatsoi, etc.), chopped into large pieces
Rice, noodles, or other grain, for serving (optional)
Sriracha or other hot sauce, for serving (optional)

1. Preheat a pan over medium high heat. Add oil, and when it begins to shimmer, add mushrooms and cook, stirring frequently, until mushrooms are browned and tender, about 5 minutes. Add mizuna and cook, stirring frequently, until the greens are slightly wilted, another 1 or 2 minutes.

2. Meanwhile, whisk vinegar, soy sauce, sugar, ginger, and sesame oil together in a small bowl. Pour vinegar mixture over vegetables and continue to cook, stirring frequently, until sauce coats all the vegetables and is cooked to desired consistency, usually another 2 to 4 minutes. Serve promptly over rice or noodles, drizzled with hot sauce, if desired.

Spinach and Shiitake Salad with Parmesan

Even though Memorial Day weekend is the unofficial start of summer, Mother Nature didn't seem to get the message. From this point on, my goal is to grill as much as possible of what I eat, starting with brats for dinner tonight. In order to indulge myself with zero guilt, I eat meals like this flavorful and healthy salad for lunch. For a dish with no meat, this is one of the savoriest meals you can eat. The shiitake mushrooms and Parmesan both bring a healthy helping of umami to the dish, that deep savory quality perfectly contrasted by the sharp red onion and fresh spinach. (If raw red onion is a little to assertive for your taste, I recommend rinsing it before adding to the salad, which will tame the sharpness without rendering the onions flavorless.) Equally as appropriate as a vegetarian main as the companion to a juicy grilled steak, this short list of ingredients will fool everyone into thinking you're a gourmand with precious little effort.

Spinach and Shiitake Salad with Parmesan
serves 1 as a main or 2 as a side

2 ounces baby spinach, washed
1/4 cup thinly sliced red onion (about 1 ounce), rinsed if desired
4 ounces shiitake mushrooms, sliced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons (about 1/2 ounce) shaved Parmesan
Salad dressing, for serving (I recommend balsamic vinaigrette)

1. Spread spinach on a place and top evenly with sliced red onion. Set aside.

2. Heat a pan over medium heat and add a drizzle of olive oil. When the oil is warm, add the sliced mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are golden and just tender, about 5 minutes. Add warm mushrooms to spinach and top with Parmesan. Drizzle with dressing of choice and serve promptly.

Creamy Mushroom and Red Potato Soup

Despite some warm and sunny days, winter is not quite behind us here in Wisconsin. And although I'm very eager for spring to arrive, I figure I might as well relish the end of the season by indulging in some of my favorite cold-weather foods, most notably hearty soups and stews. This soup couldn't fit the bill more perfectly. Nothing builds the better base for a hearty soup like potatoes, which eagerly soak up all the earthiness the mushrooms lend to the broth. A combination of shiitakes and baby bellas are the perfect compromise of superior flavor and affordability, the very embodiment of umami. Low-fat milk and sour cream make the soup exceptionally creamy and silky without being overly caloric and bathe everything in smoky paprika and bright dill. The dairy base means this soup won't freeze well, so indulge in a delicious bowl or two (or three) now and say goodbye to Old Man Winter.

Creamy Mushroom and Red Potato Soup
adapted from Eating Well
serves 6

1 tablespoon extra-virgin olive oil

1/2 pound shiitake mushrooms, thinly sliced

1 pound cremini (baby bella) mushrooms, thinly sliced
1 medium onion, diced

Salt and freshly ground black pepper

3 tablespoons all-purpose flour
2 tablespoons smoked paprika
4 cups mushroom, vegetable, or reduced-sodium beef broth
2 cups 1% or 2% milk
1 1/2 pounds red potatoes, scrubbed and cut into small dice
1/2 cup reduced-fat sour cream

1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. In a small bowl, whisk together flour, paprika and dill. Add to mushroom mixture and cook, stirring constantly until mushrooms are coated in the spice mixture. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 to 10 minutes more. Remove from the heat and stir in sour cream. Season to taste with salt and pepper and serve.

Pumpkin Lasagna

Until recently, I didn't think of pumpkin as a likely companion for cheese, but I've come really to appreciate it's ability to pair wonderfully with all different types as of late. I know few people who can turn down a pumpkin bar with cream cheese frosting, and it really holds it's own against strong cheeses like chevre or Parmesan. In this lasagna it pairs up with a classic trio - ricotta, mozzarella, and Parmesan - blending seamlessly with all the richness and creaminess of those cheeses. Joining all the sweetness and richness are earthy shiitake mushrooms, which give the lasagna enough savoriness and heartiness to make the absence of meat a mere afterthought. Thanksgiving is rapidly approaching, and although this holiday lauds a perfectly roasted turkey, there's no reason that vegetarians shouldn't have a delicious main as well. Lasagna is an automatic crowd pleaser, and vegetarians and carnivores will happily dig into this classic with a harvest-y bent. Whether a vegetarian Thanksgiving centerpiece or simply a weeknight dinner, this meal speaks to the soul of the season.

Pumpkin Lasagna
adapted from Taste of Home
serves 4 to 6

1/2 pound sliced shiitake mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 teaspoon dried sage leaves
Dash pepper
9 oven- ready whole wheat lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Spinach and Shiitake Quiche

Cooking brunch for Mom today? If you don't have a plan yet, this recipe may be for you. This vegetarian quiche is rich and cheesy enough to feel decadent, but light enough not to require a nap afterwards (although you may need one anyway if you had a mimosa or two). Although quiches are typically thought of as fatty, opulent dishes, they can also be a great way to get a healthy portion of vegetables into your meal. A generous amount of spinach mingles with a web of gooey cheese, punctuated by a layer of umami-packed shiitakes. Shiitake mushrooms are a bit on the expensive side, but it only takes a small amount to infuse this entire quiche with a supreme savoriness. If you do need to add some meat to please the carnivores in your life, crumbled cooked bacon would definitely be a welcome addition. Like frittatas, quiches are wonderfully versatile, welcome at any meal, and the perfect way to treat Mom on her special day.


Spinach and Shiitake Quiche
adapted from Whole Foods
serves 4 to 6 as a main dish, 8 as part of a larger spread

1 frozen 9-inch ready-made whole wheat piecrust

1 tablespoon extra virgin olive oil, divided
4 ounces sliced shiitake mushrooms
8 ounces fresh spinach, washed, dried and chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese, grated
1 cup milk
2 large eggs

1. Preheat the oven to 350°F. Remove piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove crust from the oven to cool.

2. Heat 1/2 tablespoon olive oil in a medium sauté pan. Add mushrooms and season with salt and pepper Cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Remove to a plate to cool.

3. Add remaining olive oil to sauté pan. Add spinach by handfuls and season to taste with salt and pepper. Cook, stirring constantly, until spinach is wilted, 2 to 4 minutes. Remove from heat.

4. In a small bowl, mix mozzarella and Parmesan cheeses. In another bowl, whisk milk and eggs together.

5. Sprinkle 1/4 cup of the cheese mixture on the crust. Top with half of the spinach.
Place mushrooms on top of spinach. Add half remaining cheese mixture and then remaining spinach. Top with remaining cheese.

6. Place the pie pan on a sheet pan. Carefully pour in milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.

Ramp and Asparagus Frittata

There are few ingredients that say spring more to me than asparagus and ramps. Both of these ingredients always make it home with me any time they are available at the farmers' market. And while I could eat grilled asparagus by the pound and put ramp pesto on almost everything, I'm still always on the search for other recipes for two of my favorite spring ingredients. Most people aren't familiar with ramps (wild leeks), making the recipe pool is somewhat limited, so I was thrilled to find a recipe that used both of these delicious vegetables. While I typically don't ever work from recipes when making frittatas, this wonderful collection of ingredients is definitely worth sharing. It's eggy and cheesy and packed with veggies, the perfect balance between health and indulgence. And although I adapted this recipe to use ramps, if you aren't lucky enough to have myriad sources for them as I do, leeks will still shine gloriously in this recipe. Delicious puffy and golden brown hot from the oven for breakfast, brunch, lunch, or dinner or reheated the next day, the economical and flavorful dish deserves a spot at your dinner table.

Ramp and Asparagus Frittata
adapted from Bon Appetit
serves 4

2 tablespoons (1/4 stick) butter
1 cup chopped ramps (white and red parts only-no leafy greens)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed mushrooms (shiitakes, baby bellas, or portabellas make good choices)
8 large eggs
1 cup shredded Gruyere or Swiss cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.

2. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Shiitake, Spinach, and Goat Cheese Pizza

Who doesn't love pizza? While occasionally it's a cheap sausage pizza from the grocery store that will best satisfy my craving, I more often than not like to class it up a bit with some special ingredients when I'm making pizza from scratch. When made at home, pizza can be a healthy and well-balanced meal without sacrificing soul-satisfying flavor. Shiitake mushrooms are the height of savoriness, playing beautifully with fresh spinach and goat cheese until a blanket of ooey-gooey mozzarella on a nutty whole wheat pizza crust. A born-and-bred Wisconsin girl, cheese finds it way into more of my foods than it probably should, and I particularly appreciate the contrast between the tangy pops of creamy goat cheese and browned bits of smooth mozzarella. The wilted spinach keeps the dish feeling fresh and the mushrooms pack a big punch of umami without making the pizza heavy. It's easy to get carried away with pizza toppings, but restraint is what allows each ingredient to really shine in this recipe.

An equally fine option for Meatless Monday or a cozy date night at home, this simple combination of ingredients will not leave you wanting or digging out the number for Papa John's (or preferably Glass Nickel or Roman Candle in the Madison area). Rounded out with a nice side salad (and perhaps a glass of wine?), this meal makes you feel like you're getting away with pigging out on junk food when you're really treating yourself body right, from your taste buds to your soul, a particularly apt choice on Valentine's Day.

Shiitake, Spinach, and Goat Cheese Pizza
serves 3 to 4

1 tablespoon olive oil
2 ounces shiitake mushrooms, cleaned and thinly sliced
4 ounces spinach, washed and chopped
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
4 ounces pizza sauce, homemade or purchased
2 ounces goat cheese, crumbled
2 ounces shredded mozzarella cheese

1. Heat olive oil a large skillet over medium heat. When oil is hot, add mushrooms and saute, stirring frequently, until slightly golden and softened, about 5 minutes. Add spinach and cook, stirring, until spinach is wilted down, 2 to 3 minutes more. Season to taste with salt and pepper and set aside to cool slightly.

2. Preheat oven to 425 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with mushroom and spinach mixture, sprinkle goat cheese evenly over pizza, topping everything with the shredded mozzarella. Place pizza in oven and bake until cheese is melted and just starting to brown, 10 to 12 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve hot.

Mushroom-Potato Crema with Roasted Poblanos

Like many Americans, I grew up with a fondness for Americanized Mexican food, delighting in the tacos, burritos, enchiladas, and nachos that pass for Mexican food in many places in the United States. While those inauthentic dishes can be delicious, as I've aged my tastes have matured and I have developed a love of real Mexican food, inspired in great part by the litany of amazing Rick Bayless recipes. And just as with all the other recipes I tried, this one does not disappoint in the slightest. It is amazing creamy despite only a scant amount of sour cream with just the perfect amount of spice and smokiness from the roasted poblano, made deeply satisfying with earthy, savory mushrooms. To make this even more luxurious, try adding a bit bacon or chorizo and garnishing with a sprinkling of crisp tortilla chips (Rick Bayless' Frontera line is great) along with the cilantro. (I would also be remiss if I didn't mention that this soup is also an irresistable,  if inauthentic, vessel for dunking corn muffins.)

The authentic suite of flavors is not overly aggressive, making this an excellent away to lure towards the true flavors of Mexico and a great option for Meatless Monday (or any weeknight when you find yourself short on time). With a thick blanket of snow on the ground and bitter winds swirling outside, this soup is the perfect way to tuck yourself away from the harsh winter and dream of the warm sun and beautiful beaches of our neighbor to the south.

Mushroom-Potato Crema with Roasted Poblanos
from Mexican Everyday by Rick Bayless
makes a generous 6 cups, serving 4

4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups slices)
1 scant cup corn kernals (they can be frozen or ones you've cut off 1 to 2 large ears)
1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme or leave the herb out all together)
1/4 cup plain yogurt, heavy cream, or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

1. Scoop the potatoes and garlic into a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

2. While the potatoes are cooking, roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes before a broiler. Cover with a kitchen towel. Let cool until handleable.

3. Rub the blackened bits off the chile and pull out the stem and seed pod. Rinse the chile to remove bits of skin and seeds. Cut into 1/4-inch pieces.

4. When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches in a food processor or a loosely covered blender draped with a kitchen towel and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, and epazote (or thyme, if using). Simmer for 10 minutes over medium heat.

5. Just before serving, scoop about 1/2 cup of the hot soup into a small bowl. Mix in the yogurt, cream, or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with the cilantro. Soup's on.

Mushroom Pecan Burgers

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook.  I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Italian Sausage and Shiitake Sloppy Joes

Like most people, I loved sloppy joes as a kid, but as an adult, I no longer find the combination of Manwich and ground beef so appealing-Manwich is just way too sweet (not to mention unhealthy) for me to eat now. I've made my own ground beef sloppy joes from scratch before, loading them peppers, onions, and spices, for a delicious and nostalgic dinner, but I thought it would be fun to make a more sophisticated, flavorful, adult version of the sloppy joe. I had some absolutely incredible Italian sausage from Pecatonica Valley Farm and shiitake mushrooms, both acquired at the farmer's market, so I only had to combine them in tomato sauce with just a bit of salt and pepper for some incredible sandwiches. (If you don't have wonderfully flavored Italian sausage, you may want to add some oregano, basil, fennel, Italian seasoning or other spices to punch up the flavor.) This dish is tremendously simple and pays you may times over for your efforts in flavor, so indulge your inner child and sophisticated adult sides with this meal tonight.

Italian Sausage and Shiitake Sloppy Joes
serves 4

8 ounces bulk Italian sausage
1/2 cup diced white or yellow onion
8 ounces shiitake mushrooms, destemmed and sliced
8 ounce can tomato sauce
Salt and freshly ground black pepper
4 whole-grain hamburger buns

1. Preheat a large saucepan over medium heat. Add Italian sausage to pan and break up into small pieces. Once the sausage has started to render some fat, add the onion and cook until onions are just starting to soften, 2 to 3 minutes. Add sliced shiitakes and continue to cook until the Italian sausage has cooked through and mushrooms are tender, but not mushy, about 5 to 7 minutes. Add tomato sauce and continue to cook over low to medium-low heat until mushrooms are cooked to desired tenderness and flavors are blended. Season mixture to taste with salt and black pepper, divide mixture evenly among buns, and serve hot.