Spicy Brussels Sprouts with Mint

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup Rice Krispies or other puffed rice cereal
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup Asian fish sauce substitute
• 2 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1 small red chile, minced
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

Directions

1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashiand cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
2. In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
3. Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

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Creamy Cheese Grits

Ingredients

• 5 1/2 cups water
• Salt
• 1 1/2 cups stone-ground grits
• 2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper

Directions
In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.

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Buckwheat Salad with Mushrooms and Parsley Oil

Ingredients

• 2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt
• 1 1/2 cups buckwheat groats (kasha)
• 1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
• 1 garlic clove, minced
• 1 tablespoon dark soy sauce
• 2 large scallions, thinly sliced
• 1 medium fennel bulb, diced

Directions

1. Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain the parsley, squeeze out the excess water and pat thoroughly dry. In a blender, puree the blanched parsley with 1/3 cup of the olive oil. Transfer to a bowl and season with salt.
2. Bring a medium saucepan of water to a boil. In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes. Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes. Drain the buckwheat, spread it out on a large rimmed baking sheet and let cool to room temperature.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms and season generously with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer.
4. In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce.
5. In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil. Serve with the lemon wedges.

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Brussels Sprouts and Smoky Onions on Cheddar Toast

Ingredients

• 1 pound brussels sprouts, thinly sliced lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• Salt and freshly ground pepper
• 1 teaspoon sweet smoked paprika
• 4 slices of multigrain bread, toasted
• 4 ounces extra-sharp cheddar cheese, thinly sliced

Directions

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

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Creamy Semolina with Roasted Mushrooms

Ingredients

1. 1 pound white button mushrooms, quartered
2. 1 pound shiitake mushrooms, stems discarded and caps quartered
3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 5 cups veggie stock
   
6. 1 1/2 cups semolina (10 ounces)
7. 2 tablespoons unsalted butter
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 2 tablespoons chopped flat-leaf parsley

Directions

1. Preheat the oven to 425°. In a large baking dish, toss the mushrooms with the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring the mushrooms occasionally, until their liquid has evaporated and the mushrooms are lightly browned and tender.
2. Meanwhile, in a large saucepan, bring the stock to a simmer. Whisk in the semolina in a thin stream and bring to a boil, whisking to prevent lumps. Cook, stirring, until thick and creamy, about 3 minutes. Stir in the butter and cheese and season with salt and pepper. Pour the semolina into a large bowl and top with the roasted mushrooms. Garnish with the parsley and serve.

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Porcini Mushroom Tartlets

Ingredients

• 1 cup walnuts
• 10 ounces frozen all-butter puff pastry, thawed and chilled
• 3 tablespoons unsalted butter
• 2 large onions, thinly sliced
• Salt and freshly ground pepper
• 3/4 pound medium porcini or cremini mushrooms, trimmed
• Extra-virgin olive oil, for brushing
• Snipped chives

Directions

1. Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.
3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.
5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.

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Umami Mushroom Morsels

Ingredients (Makes 3 servings)

1 8oz package mushrooms
1/4 cup sesame oil
1/3 cup Kikkoman Soy Sauce
2 cloves garlic, chopped
1 tablespoon sesame seeds
2 tablespoons grated parmesan cheese
2 tablespoons chopped cilantro

Instructions

Heat sesame oil in a large skillet over medium heat. Add mushroom slices, saute and stir for 5 minutes. Add soy sauce, garlic, and sesame seeds and saute for an additional 10 minutes. Toss with grated parmesan cheese and cilantro. Serve warm.

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Sage and Shiitake Cornbread Stuffing

Ingredients

• 2 eggs, lightly beaten
• 2/3 cup milk
• 2 (8.5 oz) boxes corn muffin mix, like Jiffy
• 2 cups chopped onion
  
• 4 medium carrots, chopped in 1/4-inch pieces (about 2 cups)
• 4 stalks celery, chopped in 1/4-inch pieces (about 2 cups)
• 1 lb shiitake mushrooms, stems removed and caps cut in 1/2-inch pieces
• 2 Tbsp chopped fresh sage
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup Madeira cooking wine
• 1 (15 oz) can veggie broth, or more for a moist stuffing

Directions

1. Preheat oven to 400°F. Coat a 9 by 13-inch baking dish with cooking spray.

2. Combine the eggs and milk; stir in the cornbread mix until it is well incorporated. Pour the batter into the prepared baking dish and bake 15 minutes, or until cooked through. Let cool.

3. Crumble the cornbread into 1-inch or smaller pieces and place on a baking sheet; toast in a 400°F oven for 10 minutes, or until lightly crisped. [May be made up to five days before the rest of the stuffing and stored in an airtight container.]

4. Cook onions in a skillet for 4 to 5 minutes, until softened. Add the carrots, celery, mushrooms, sage, salt, and pepper, and cook until vegetables are very soft, 13 to 15 minutes. Add the Madeira and cook, stirring until the liquid has evaporated, 2 to 5 minutes more. Remove from heat and toss with the cornbread.

5. Transfer to a baking dish lightly coated with cooking spray. [May be refrigerated, tightly wrapped, for up to two days.]

6. Preheat oven to 350°F. Just before cooking, pour the broth evenly over the stuffing. Bake for 15 to 20 minutes, until the liquid is absorbed and the stuffing is heated through and lightly browned on top.

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