Mushrooms & Fingerlings

I was recently given a cook book from some good friends (Jassie & Daniel). This cookbook is from Williams-Sonoma called Vegetable of the Day. It’s by Kate McMillan and has 365 delicious recipes for cooking vegetables. I wanted to share two of these recipes with you that I made last night…yum, yum, yum!! This recipe was cooked with entirely organic food :).

First recipe will be the Mushrooms recipe…

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Mushrooms with Garlic Butter & Pine Nuts:

1 lb (500 g.) mixed mushrooms (I used Portebella, Porcini, Oyster & Shiitake)

4 TBLS (2 oz./60 g.) unsalted butter at room temperature (I used salted butter)

3 cloves garlic, minced

sea salt & freshly ground pepper

** I added a little thyme and oregano to the mix (sprinkled over the mushrooms before roasting) – I just like these flavors with mushrooms, but this is totally optional and not a part of the recipe.

2 TBLS dry white wine

1/3 (2 oz./60 g.)  – 1/2 cup pine nuts or slivered almonds (I used pine nuts)

1-2 TBLS chopped fresh chives or flat-leaf parsley (your preference)

Preheat the oven to 450 F. (230 C.) Cut the larger mushrooms into pieces so that all mushrooms are close to the same size. Place cut mushrooms in a single layer in a large roasting pan…you can leave the smaller mushrooms whole if you prefer….

Mix together the butter and garlic, season with salt and pepper and dot the butter mixture evenly over the mushrooms. Sprinkle the wine over the mushrooms. I also sprinkled some thyme and oregano over this mixture because I like those flavors with mushrooms.

Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Take mushrooms out of oven and sprinkle with pine nuts…return to oven and roast another 10-15 minutes or until the mushrooms are cooked.

Transfer mushrooms to a bowl and sprinkle with chives…enjoy!

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The second recipe that I made for this meal is also from the book Vegetable of the Day by Kate McMillan

Roasted Fingerlings with Garlic

1 lb. (500 g.) small fingerling potatoes, halved lengthwise

1/4 cup (2 fl. oz./60 ml) olive oil

Leaves from 4 fresh rosemary springs, minced (I used dried rosemary because I didn’t have a plant…but I’m getting one!)

3 cloves garlic, thinly sliced

Sea salt and freshly ground pepper

Preheat the oven to 400 F. (200 C).

Put the potatoes in a bowl or a plastic bag and add the oil, rosemary, salt & Pepper. Turn the potatoes (or seal and squeeze the bag) until potatoes are coated. Spread the potatoes on a roasting pan and scatter the garlic over the potatoes.

Roast until the potatoes are golden brown and tender …anywhere from 10-20 minutes. Season with salt and serve.

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I hope you enjoy these dishes…they seriously were yum!!

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This entry was posted in Food, gluten free, GMO free, kitchen, Mushrooms, organic, Potatoes, raw vegetables, Recipes, Vegetables, vegetarian and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Mushrooms & Fingerlings

  1. lammilee says:

    This looks incredible!!!

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