Sliders Sans Meat...but we promise you won't miss the beef! Chef Alvaro Lima stopped by Tonia's Kitchen to talk about his mushroom-beet sliders. Alvaro told Tonia he roasts the beets, and pulverizes them in a food processor, and combines them with delicious mushrooms and potatoes for a tasty, high protein snack. Chef Lima says he uses Hellman's Vegan Mayonnaise to help flavor these sliders, which he says is not only delicious, but really cuts down on food waste.
Everyone loves the fine flavor of Shrimp Scampi, but for those who are vegetarians, it's been a dish that's been unattainable, until now! Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Mushroom, White Bean and Spinach Scampi. She told Tonia this recipe does not skimp on the garlic, and that along with the seasonal fall vegetables, really add to the magnificent Scampi flavor that you can have without the shrimp
Yield:
1 teaspoon kosher salt, plus more for the pasta water
1 pound linguine, uncooked
5 tablespoons olive oil, divided, plus more for drizzling
1 pound sliced white mushrooms, oyster mushrooms, or “baby bellas,” or a combination
5 ounces baby spinach
8 large garlic cloves, minced
½ teaspoon red pepper flakes
2 (15 ounce) cans cannellini or other white beans, rinsed and drained
1 cup vegetable or chicken stock
2/3 cup white wine
2 tablespoons lemon juice
5 thin lemon slices
Minced parsley and freshly grated Parmesan cheese, for garnish
Bring a large pot of water to a rolling boil. Add a palmful of kosher salt, then add the linguine and cook according to package instructions. After the pasta is cooked and drained, do not discard the cooking water.
Meanwhile, in a very large sauté pan over medium-high heat, warm 4 tablespoons olive oil, then add the mushrooms and 1 teaspoon salt. If adding all the mushrooms at once crowds your pan, cook them in batches (when the pan is crowded, the mushrooms will steam rather than brown).
Stir the mushrooms with the salt and oil, then let them cook, undisturbed, until browned on one side, 2 to 3 minutes. Stir, then cook until the mushrooms are browned all over, 2 to 3 minutes more. Remove the mushrooms with a slotted spoon and set them aside.
Add the remaining 1 tablespoon oil to the pan, then add the spinach, garlic, and red pepper flakes. Cook, stirring often, until the spinach is wilted. Add the beans, stock, white wine, and lemon juice. Scrape the bottom of the pan with a wooden spoon to pick up any yummy browned bits.
Add the pasta to the sauté pan, along with ½ cup of the cooking water. Add the reserved mushrooms and lemon slices, and toss together in the pan. If the mixture seems dry, add more pasta water. Transfer the pasta to a serving bowl. Garnish with parsley, a generous shower of Parmesan, and a drizzle of olive oil.Shrimp
Who doesn't love Chinese takeout? The flavors simply sing on your plate. But sometimes what they serve at your favorite restaurant isn't the healthiest of fare. But it doesn't have to be that way says Maggie Zhu, who wrote the new cookbook Chinese Homestyle. She stopped by Tonia's Kitchen to talk about how Chinese takeout, number one, doesn't have to be taken out, and two how it can be healthy and plant-based. Take her Black Portobello Mushrooms recipe. It's colorful, it's savory and, she told Tonia, it's meaty. Big, beefy stripes of the mushroom covered in a savory sauce. It's something you can serve as a side dish, or even a main!
YIELD 4 servings PREP 15 minutes COOK 10 minutes
· 12 to 16 ounces (340 to 454 g) portobello mushrooms, stems trimmed and caps cut in half and then sliced 1/4 inch (6 mm) thick
· 2 tablespoons vegetarian oyster sauce
· 2 tablespoons Shaoxing wine 1 tablespoon light soy sauce 1 teaspoon dark soy sauce
· 2 teaspoons cornstarch
· 2 teaspoons sugar
· 11/2 teaspoons coarsely ground black pepper
· 1/8 teaspoon salt
· 3 tablespoons peanut oil (or vegetable oil), plus more if needed 1 teaspoon minced ginger
· 2 cloves garlic, minced
· 1/2 white onion, sliced 1/2 inch (1 cm) thick
· 1 red bell pepper, sliced 1/2 inch (1 cm) thick
· 1 green bell pepper, sliced 1/2 inch (1 cm) thick
1. In a small bowl, combine 1⁄3 cup (80 ml) of water with the oyster sauce, wine,
2. light and dark soy sauces, cornstarch, sugar, black pepper, and salt for the sauce. Stir until the cornstarch is dissolved.
3. In a large skillet, heat the oil over medium-high heat. Add the mushrooms, stir a few times to coat with oil, and then spread the mushrooms into an
even layer. Let cook undisturbed until the bottoms are lightly browned, then flip over and cook until both sides are browned and any liquid has evaporated, about 2 minutes per side. Transfer the mushrooms to a large plate.
4. The pan should still have a bit of oil in it. If not, drizzle in 1 teaspoon and turn the heat to medium. Add the ginger and garlic and cook and stir until fragrant, about 30 seconds. Add the white onion and peppers and cook and stir for
20 seconds.
5. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the skillet. Immediately stir with a spatula and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add the mushrooms back into the pan and quickly stir a few times to coat everything with the sauce. Remove from the heat.
6. Transfer the contents of the pan to a large serving plate and serve hot.
Who doesn't love Chinese takeout? The flavors simply sing on your plate. But sometimes what they serve at your favorite restaurant isn't the healthiest of fare. But it doesn't have to be that way says Maggie Zhu, who wrote the new cookbook Chinese Homestyle. She stopped by Tonia's Kitchen to talk about how Chinese takeout, number one, doesn't have to be taken out, and two how it can be healthy and plant-based. Take her Black Portobello Mushrooms recipe. It's colorful, it's savory and, she told Tonia, it's meaty. Big, beefy stripes of the mushroom covered in a savory sauce. It's something you can serve as a side dish, or even a main!
YIELD 4 servings PREP 15 minutes COOK 10 minutes
· 12 to 16 ounces (340 to 454 g) portobello mushrooms, stems trimmed and caps cut in half and then sliced 1/4 inch (6 mm) thick
· 2 tablespoons vegetarian oyster sauce
· 2 tablespoons Shaoxing wine 1 tablespoon light soy sauce 1 teaspoon dark soy sauce
· 2 teaspoons cornstarch
· 2 teaspoons sugar
· 11/2 teaspoons coarsely ground black pepper
· 1/8 teaspoon salt
· 3 tablespoons peanut oil (or vegetable oil), plus more if needed 1 teaspoon minced ginger
· 2 cloves garlic, minced
· 1/2 white onion, sliced 1/2 inch (1 cm) thick
· 1 red bell pepper, sliced 1/2 inch (1 cm) thick
· 1 green bell pepper, sliced 1/2 inch (1 cm) thick
1. In a small bowl, combine 1⁄3 cup (80 ml) of water with the oyster sauce, wine,
2. light and dark soy sauces, cornstarch, sugar, black pepper, and salt for the sauce. Stir until the cornstarch is dissolved.
3. In a large skillet, heat the oil over medium-high heat. Add the mushrooms, stir a few times to coat with oil, and then spread the mushrooms into an
even layer. Let cook undisturbed until the bottoms are lightly browned, then flip over and cook until both sides are browned and any liquid has evaporated, about 2 minutes per side. Transfer the mushrooms to a large plate.
4. The pan should still have a bit of oil in it. If not, drizzle in 1 teaspoon and turn the heat to medium. Add the ginger and garlic and cook and stir until fragrant, about 30 seconds. Add the white onion and peppers and cook and stir for
20 seconds.
5. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the skillet. Immediately stir with a spatula and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add the mushrooms back into the pan and quickly stir a few times to coat everything with the sauce. Remove from the heat.
6. Transfer the contents of the pan to a large serving plate and serve hot.
Everyone loves the fine flavor of Shrimp Scampi, but for those who are vegetarians, it's been a dish that's been unattainable, until now! Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Mushroom, White Bean and Spinach Scampi. She told Tonia this recipe does not skimp on the garlic, and that along with the seasonal fall vegetables, really add to the magnificent Scampi flavor that you can have without the shrimp
Yield:
1 teaspoon kosher salt, plus more for the pasta water
1 pound linguine, uncooked
5 tablespoons olive oil, divided, plus more for drizzling
1 pound sliced white mushrooms, oyster mushrooms, or “baby bellas,” or a combination
5 ounces baby spinach
8 large garlic cloves, minced
½ teaspoon red pepper flakes
2 (15 ounce) cans cannellini or other white beans, rinsed and drained
1 cup vegetable or chicken stock
2/3 cup white wine
2 tablespoons lemon juice
5 thin lemon slices
Minced parsley and freshly grated Parmesan cheese, for garnish
Bring a large pot of water to a rolling boil. Add a palmful of kosher salt, then add the linguine and cook according to package instructions. After the pasta is cooked and drained, do not discard the cooking water.
Meanwhile, in a very large sauté pan over medium-high heat, warm 4 tablespoons olive oil, then add the mushrooms and 1 teaspoon salt. If adding all the mushrooms at once crowds your pan, cook them in batches (when the pan is crowded, the mushrooms will steam rather than brown).
Stir the mushrooms with the salt and oil, then let them cook, undisturbed, until browned on one side, 2 to 3 minutes. Stir, then cook until the mushrooms are browned all over, 2 to 3 minutes more. Remove the mushrooms with a slotted spoon and set them aside.
Add the remaining 1 tablespoon oil to the pan, then add the spinach, garlic, and red pepper flakes. Cook, stirring often, until the spinach is wilted. Add the beans, stock, white wine, and lemon juice. Scrape the bottom of the pan with a wooden spoon to pick up any yummy browned bits.
Add the pasta to the sauté pan, along with ½ cup of the cooking water. Add the reserved mushrooms and lemon slices, and toss together in the pan. If the mixture seems dry, add more pasta water. Transfer the pasta to a serving bowl. Garnish with parsley, a generous shower of Parmesan, and a drizzle of olive oil.
You might not think a bakery would be the place to get a cup of delicious soup, but this is no ordinary bakery. Kneaders Bakery and Cafe, which is a small chain with locations in the Intermountain West is celebrating its 25th anniversary. To mark it, they've released a cookbook of some of their most celebrated dishes, among them, the Artichoke and Portabella Soup. Founder Colleen Worthington stopped by Tonia's Kitchen to talk about the recipe, which she makes with sauteed vegetables and a cheese-based white sauce. Colleen told Tonia the soup checks all the boxes with it comes to flavor profiles, sweet, sour, bitter and salty.
Who doesn't love Chinese takeout? The flavors simply sing on your plate. But sometimes what they serve at your favorite restaurant isn't the healthiest of fare. But it doesn't have to be that way says Maggie Zhu, who wrote the new cookbook Chinese Homestyle. She stopped by Tonia's Kitchen to talk about how Chinese takeout, number one, doesn't have to be taken out, and two how it can be healthy and plant-based. Take her Black Portobello Mushrooms recipe. It's colorful, it's savory and, she told Tonia, it's meaty. Big, beefy stripes of the mushroom covered in a savory sauce. It's something you can serve as a side dish, or even a main!
YIELD 4 servings PREP 15 minutes COOK 10 minutes
· 12 to 16 ounces (340 to 454 g) portobello mushrooms, stems trimmed and caps cut in half and then sliced 1/4 inch (6 mm) thick
· 2 tablespoons vegetarian oyster sauce
· 2 tablespoons Shaoxing wine 1 tablespoon light soy sauce 1 teaspoon dark soy sauce
· 2 teaspoons cornstarch
· 2 teaspoons sugar
· 11/2 teaspoons coarsely ground black pepper
· 1/8 teaspoon salt
· 3 tablespoons peanut oil (or vegetable oil), plus more if needed 1 teaspoon minced ginger
· 2 cloves garlic, minced
· 1/2 white onion, sliced 1/2 inch (1 cm) thick
· 1 red bell pepper, sliced 1/2 inch (1 cm) thick
· 1 green bell pepper, sliced 1/2 inch (1 cm) thick
1. In a small bowl, combine 1⁄3 cup (80 ml) of water with the oyster sauce, wine,
2. light and dark soy sauces, cornstarch, sugar, black pepper, and salt for the sauce. Stir until the cornstarch is dissolved.
3. In a large skillet, heat the oil over medium-high heat. Add the mushrooms, stir a few times to coat with oil, and then spread the mushrooms into an
even layer. Let cook undisturbed until the bottoms are lightly browned, then flip over and cook until both sides are browned and any liquid has evaporated, about 2 minutes per side. Transfer the mushrooms to a large plate.
4. The pan should still have a bit of oil in it. If not, drizzle in 1 teaspoon and turn the heat to medium. Add the ginger and garlic and cook and stir until fragrant, about 30 seconds. Add the white onion and peppers and cook and stir for
20 seconds.
5. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the skillet. Immediately stir with a spatula and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add the mushrooms back into the pan and quickly stir a few times to coat everything with the sauce. Remove from the heat.
6. Transfer the contents of the pan to a large serving plate and serve hot.
