Vegetables

Red Bliss Potatoes

by Anne Papina on February 11, 2003

http://www.webicurean.com/guests/competitors.shtml Red Bliss Potatoes   Save Print Author: The Art Institutes Recipe type: Side Serves: 2 Ingredients 10 ounces red skin potatoes 1 ounce butter, melted ¼ ounce parsley, chopped Salt to taste Pepper to taste Instructions Wash, clean and dry potatoes. Cut potatoes into desired shapes. Heat sauté pan. Add butter and toss potatoes […]

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Butternut Squash Gratin

by Anne Papina on November 5, 2001

Butternut Squash Gratin   Save Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins   Recipe type: Side Serves: 6 Ingredients 2½ pounds butternut squash 5 cloves garlic, chopped ½ cup parsley, chopped Salt and pepper 3 tablespoons flour Olive oil Ground nutmeg Instructions Preheat oven to 325F. Lightly […]

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The New Mushroom Toppers

by Anne Papina on October 10, 2000

Image: mushroom toppers(ARA) – Mushrooms, a popular topping, are a familiar sight at any pizzeria. Steakhouses offer sautéed mushrooms over steaks and, in a family restaurant, mushrooms might be an optional topper for baked potatoes. This kind of topper, plain and simple, couldn’t be nicer but it’s a far cry from the new jazzier toppers, which combine fresh mushrooms with cheese, seasonings and other flavorful ingredients in exciting ways.

These mushroom toppers are easy to whip up so there’s every reason to enjoy them at home. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that’s worthy of any restaurant but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breast are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they’re crowned with this mushroom topper. And it’s great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic.

Mushroom and Country Sausage Topper is delightfully chunky, with fresh tomatoes and green onions added to the mix. As an all-in-one meal, it’s sensational, whether spooned over flaky baked potatoes, soft polenta or split, piping-hot biscuits. These toppers go with an astonishing variety of foods, but we shouldn’t be surprised. Rich in the savory quality known as umami or the “fifth taste,” mushrooms have the power to transform the flavor of other foods.

Leftover topper? Serve it on something different the next night. Here are the recipes:

The New Mushroom Toppers

Recipe Type: Side
Cuisine: American
Author: Anne Papina
Prep time:
Cook time:
Total time:
Serves: 4
Contributed with permission by ARA Content.
Ingredients
  • Melted Swiss & Mushroom Topper
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced (about 3 cups)
  • 8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
  • 1 cup chopped onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 cup coarsely shredded Swiss cheese (about 4 ounces)
  • 1/4 cup sliced pitted black olives (preferably imported)
  • Mushroom & Country Sausage Topper
  • 8 ounces pork sausage links (about 8), cut into 1/2-inch pieces
  • 1 pound white mushrooms, sliced (about 6 cups)
  • 2 cups chopped fresh tomatoes (2 large tomatoes)
  • 1/2 cup sliced green onions (scallions)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
Melted Swiss & Mushroom Topper
  1. In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
  2. To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
Mushroom & Country Sausage Topper
  1. In a large skillet, over medium-high heat, cook and stir sausage pieces until browned, about 5 minutes. Stir in mushrooms; cook and stir until mushrooms are golden, about 5 minutes. Add tomatoes, green onions, salt and pepper; cook until heated through, about 1 minute.

 

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Roasted Squash and Eggplant Casserole with Chicken

by Anne Papina on January 5, 1998

(ARA) – Some of the things we eat today are rather new to the human diet. Tomatoes were at one time thought to be inedible, possibly even poisonous, but are now part of the everyday diets of people worldwide. Other foods that make a regular appearance on our table have been feeding people since ancient […]

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