Magic Mushroom Powder (Whole 30)

 

This recipe may be one of the most tasty things I have ever put in my mouth. It, literally, makes everything you put it on a little better. Okay, I haven’t tried on cake yet but everything else, WOW!!! I have used it as a rub for steak and pork chops, I have sprinkled it on vegetables, both raw and cooked, eggs and I am sure I will use it on other things as I think of it.

So far my favorite way to use Magic Mushroom Powder is to cut up some compliant polish sausage and saute in some olive oil. Just before the sausage is done, I toss in a couple handfuls of coleslaw mix and a big pinch of Magic Mushroom Powder and heat it through. So easy and so good.

Magic Mushroom Powder

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From Nom Nom Paleo Food For Humans
1 oz dried porcini mushrooms
2/3 cup kosher salt
1 TBS red pepper flakes
2 tsp thyme
1 tsp ground black pepper
Place the dried mushrooms in a spice grinder and grind into a fine powder. Let grinder sit a minute before opening and pouring the powder into a small bowl. Add the remaining ingredients and gently combine. Store in an airtight container for several months.

Spiced Mashed Eggplant

Why, oh why, is there never an eggplant around when I need it?  Seriously, every eggplant in Fargo, North Dakota has up and disappeared simply because I want to make spiced mashed eggplant for dinner tonight.

When I was on vacation I picked up a new Indian cookbook, called Recipes From An Indian Kitchen.  The recipes used spices I already had on hand and the ingredients easily found in local grocery store, except, apparently, that eggplant.  If finding an eggplant is an issue for you, just do what I did and substitute 1 pound of white mushrooms for it.  This recipe  would also be a great place to use the Coriander Scented Untoasted Spice Blend or The English Style Madras Curry Powder I posted last week.

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Ingredients

2 large eggplants or 1 pound of mushrooms

2 TBS butter

1 onion, finely chopped

1 tsp grated fresh ginger

2 garlic cloves, crushed

1 fresh green chili, finely sliced

2 medium tomatoes, finely chopped

1 tsp salt

1/2 tsp chili powder

1/2 tsp smoked paprika

1 tsp ground coriander

1/2 tsp ground tumeric

1/2 tsp garam masala

2 1/2 TBS finely chopped fresh cilantro

Prick the eggplant all over with a fork and roast them under a medium – hot broiler, turning occasionally, for 20 – 25 minutes, until the skin blackens and chars.  The eggplants are cooked when a knife is easily pushed into the center like it is going through soft butter.  Let cool until cool enough to handle.  Remove the skins and coarsely mash the pulp.  Set aside.  Heat the oil and butter in a large skillet.  Add the onions and saute 5 -6 minutes, until softened.  Add the ginger, garlic and chilies.  Saute for 1-2 minutes.  Stir in the tomatoes and salt.  Cook for 12 – 15 minutes.  Add the chili powder, paprika, coriander, cumin and tumeric.  Stir in the reserved eggplant flesh and cook 3 – 4 minutes.  Stir in the garam masala and chopped cilantro. 

 

 

 

Fancy Hamburgers

The fourth of July is just around the corner.  I actually have the day off so I am going to cook up a special 4th of July menu for myself and a few friends.  I decided on burgers, a pasta salad and an apple pie for dessert.  Nothing too fancy.

I found the burger recipe in a 1973 Good Housekeeping Cooking for Two cookbook.

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Ingredients

1/2 lb ground beef

2 TBS sour cream

1 TBS bread crumbs

6- 8 fresh mushrooms, trimmed and chopped

1 green onion, finely sliced

1 TBS fresh chopped parsley

1/2 tsp salt

fresh ground pepper

In a small bowl, combine all the ingredients; mix well.  Shape into 2 large patties.  Heat a medium frying pan over high heat; reduce heat to medium.  Cook on first side, for about 8 minutes.  Flip the patties and cook for 8 more minutes or until your desired degree of doneness. 

Garlic Mushroom Quinoa

Now that you know how to cook quinoa, I thought you might like a recipe using it.  I like to cook the quinoa until it is a little brown and crispy.

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Ingredients

1/2 cup quinoa, rinsed well

1/ cup water

1/2 tsp olive oil

1 TBS butter

8 oz mushrooms, thinly sliced

2-3 garlic cloves, minced

1/2 tsp thyme

salt and pepper, to taste

1 TBS grated Parmesan cheese

In a small saucepan, combine the water and quinoa.  Bring the water to a boil; reduce the heat to medium.  Cover, and simmer for about 20 minutes or until the water is absorbed and the quinoa is tender.   Meanwhile, thinly slice the mushrooms.  Heat a frying pan over medium high heat. Melt the butter.  Add the mushrooms, garlic, thyme, salt and pepper.  Saute the mushrooms until they release their juices and camelize, 10 -15 minutes.  When the quinoa and mushrooms are done, combine them is a big bowl and stir to combine. 

 

Brussels Sprout and Mushroom Hash

Brussels sprouts have a bad reputation. They totally don’t deserve it. It isn’t Brussels sprouts fault that most people have only had frozen Brussels sprouts that were cooked by boiling them to death. No wonder people don’t like them when they are cooked to mushy, stinkyness. Fortunately for us, there many other ways to cook Brussels sprouts.

This is one of my favorite ways to make Brussels sprouts. Instead of mushy sprouts you get tender sprouts with bits of caramelized crispness. Okay, so I am no the best descriptive writer in the world. Just try the recipe and see for yourself how awesome Brussels sprouts can be.

Originally, the sprouts and mushrooms were topped with eggs and served as breakfast. I leave the eggs off and serve it as a side dish to just about anything. If you get the choice, pick Brussels sprouts from the bulk bin rather than prebagged sprouts. That way you can choose smaller sprouts that are consistent in size. This will help prevent the bitterness you get after sprouts reach a certain size.

Brussels Sprouts and Mushrooms Hash

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Ingredients
1 1/2 tsp oil
1/2 small onion, finely diced
4 oz mushrooms, sliced
1 clove garlic, chopped
1/4 tsp dried thyme
8 oz Brussels sprouts, trimmed and sliced
salt and pepper to taste
Heat the oil in a pan over medium heat, add the onions and the mushrooms cook until they start to caramelize, about 15 minutes. Add the garlic, thyme and Brussels sprouts, sauté until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, and by sit I mean don’t stir or otherwise agitate the Brussels sprouts. If you stir them the sprouts won’t get all the crispy brown bits that make this recipe so awesome. The sprouts won’t burn, I promise. After they have sat for 5 minutes, mix everything up, let sit for 5 more minutes and mix it all up. Serve.

Adapted from My Lady Melady My Castle My Food