Tag Archives: veggie

Mushrooms to kill for

12 Mar

Wow. Some dishes are just knock-out. Our supper tonight was one of those. Knock-out delicious, and knock-out for any passing vampires – the garlic content must be driving every vampire out of Romania, and every flu bug out of existence. Vegetarians, say huzzah – this is a dish worthy of a celebration.

Mushrooms, cauliflower, garlic, vampires, healthy food, veggie gourmet, vegan option, breadcrumbs, super supper, Transylania food

Mushroom crumble with a cheese lattice, served with cauliflower in white sauce

I had a box of field mushrooms (half a kilo @ 12 lei per kilo) demanding to be eaten, and a fat bulb of garlic sitting by a tub of sour cream. What was I to do? Could I neglect a whining mushroom any longer? Was the garlic to be denied? Not to mention a bag of crumbs made this morning from a belly of crusty brown bread and four lebanese flatbreads whose hey-day was past.

I wasn’t sure what would result, although I was confident of the ingredients – just wondered how it would all emerge from the burning fiery furnace of my oven.

By the way, I’ve swallowed half a litre of  organic pear cider (we used to call it perry), hence the purple prose. I shan’t apologise, but shall get on with the recipe.

This serves between 4 and 6 people, depending on their level of hunger. I served the mushrooms with barely-boiled cauliflower in a white sauce made with the stalks of the mushrooms.

What

500g large (field or Portobello) mushrooms

4 or 5 big cloves of garlic

1 heaped teaspoon of sour cream per mushroom

lots of breadcrumbs

fresh black pepper, mixed herbs, salt

50-100g grated cheese, for topping

How

Pull the stalks out of the mushrooms. Give the mushrooms a wipe and put them gills up in an oiled gratin dish, and wedge the stalks in amongst them. Two or three mushrooms per person is more than enough (depending on the size of fungi and appetites).

Crush or chop the garlic and put a bit in each mushroom; add the herbs and seasoning, then the dollop of sour cream.

Scatter the breadcrumbs liberally over the mushrooms till they’re well covered, then grate the cheese over the top.

Hurl it into a medium-hot oven for 30-40 minutes until the cheese melts into a lattice and the breadcrumbs are dark gold.

Serve with caufliflower in white sauce. (I chopped the four remaining mushroom stalks into the white sauce.)

This is a seriously good supper dish, and if presented with more care than I bothered with this evening, it would make a stunning meal for the most exacting of veggie gourmets. With the cauli, it is a triumph.

Vegans – substitute hummus or nut butter for the sour cream.

Cheap – yes. Easy – certainly. Delicious – unutterably.

 

 

Ratatouille and barley

11 Mar
ratatouille, sour cream, vegan, vegetarian, Mediterranean recipe, colourful food, barley

Suzie’s first taste of ratatouille

An extravagant dish for winter, when all the ingredients come in from Turkey, but there are days wen you just can’t resist the lure of summer, still four months away. In summer, all these delicious Mediterranean veg are very cheap here in Romania.

What:

2 large aubergines (eggplants)

3 courgettes (zucchini)

1 enormous red (bell) pepper (or several small ones)

1 large onion

4 big cloves of garlic

4 tbps tomato paste

basil leaves

cayenne pepper, salt & black pepper

big pinch of mixed dried herbs (or handful of fresh ones)

How:

Chop the aubergines, turn them in oil and mixed herbs and roast on high heat for half an hour.

Chop onion, garlic and red pepper and sizzle gently in oil (separate pan) until soft and smelling delicious. Mix in the tomato paste (I’d use fresh tomatoes in summer) and a bit of water to make a sauce.

Chop the courgette into inch-square chunks and add to the tomato pan, with some basil leaves. Mix everything together and turn the heat down to the minimum (or turn it off) until the aubergine is done (browned or slightly charred, soft and aromatic).

Tip the aubergines into the main pan, mix, season to taste, and simmer slowly for another 20 minutes.

Serve with boiled barley (preferably whole grain, not pearl barley), or brown rice.

Vegan at this point, but a dollop of soured cream on top will render it veggie.

(Carnivores can eat this with a bit of grilled pork or chicken, or lamb cutlets.)