Dinner, Part 2 (the main course)
Mar. 24th, 2002 02:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
legalmooseMushroom Cobbler
Warning: This one takes some time. It's well worth the time, but this is no "whip it up in 30 minutes or less" kind of recipe.
Filling
1 to 2 pounds of red Spanish onions (depends on your tolerance for onions)
2-1/2 Tablespoons olive oil (total, this is split into various steps)
2-1/2 Tablespoons vegan margarine (total, this is split into various steps)
Salt to taste
1 ounce dried porcini mushrooms (I used .7 ounces cause they're expensive and the bags I found were .35 oz a piece)
½ cup boiling water
½ pound fresh porcini or portobello mushrooms (portobello are much cheaper and taste just as good here!)
½ pound fresh oyster mushrooms or cremini mushrooms (either one, or a combo of both, works fine)
Sauce
2 cloves garlic, chopped
Pinch of dried thyme
Pinch of cayenne
Freshly ground black pepper
½ cup red wine (and just think, then you have the rest of the bottle to go with dinner!)
1-1/2 Tablespoons flour
1-1/2 cups plain soy milk, heated
Dough
1-1/3 cup plain soy milk
1 Tablespoon cider vinegar
1 cup white flour (unbleached all purpose is fine here)
1 cup pastry flour or spelt flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
4 Tablespoons Spectrum Spread (other spreads might work, the original author preferred this brand)
4 Tablespoons nutritional yeast flakes, lightly toasted if you care to do so over low heat
Preparation
1. Peel, quarter and slice the red onions.
2. In a large nonstick pan (I recommend something with large sides - you'll be adding the mushroom mixture in here to cook later), heat a tablespoon of olive oil and a tablespoon of the vegan margarine. Add the onions and some salt, and cook over low heat.
3. Let the onions cook for about an hour, stirring them often as you prepare the rest of the ingredients. The onions will soften and then caramelize, turning a golden brown and becoming very sweet.
4. Pour the ½ cup boiling water over the dried porcini and let them soak for at least 30 minutes.
5. Clean, trim and slice the fresh mushrooms.
6. When the dried porcini are soft, remove them from the water and reserve the water. Rinse the porcini and chop them finely. Strain the water through a coffee filter or cheesecloth and put aside.
7. In another large nonstick skillet, heat 1-1/2 tablespoons of the olive oil and ½ tablespoons of the vegan margarine.
8. Add the chopped garlic and stir for 1 minute so it can begin to release its flavor. Add the sliced mushrooms and a little salt.
9. Saute the mushrooms over medium heat, stirring frequently.
10. When the mushrooms begin to release their liquid, add the porcini, thyme, cayenne, and black pepper. Cook over medium heat until the liquid the mushrooms has released has cooked away and the mushrooms are sizzling.
11. Add the red wine to the mushrooms, stirring as it cooks away, and then add the soaking liquid from the dried mushrooms. Once you have stirred this in, and the mushrooms are a thick bubbling mass, combine them with the caramelized onions. Simmer together for a few minutes.
12. Heat the soy milk (either slowly over low heat on the stove, or zap it for a few minutes in a microwave).
13. Melt the remaining tablespoon of margarine in a small saucepan (if you're lazy, or don't have many pans, you can use the skillet you used for the mushrooms - you'll just have to be very careful not to let things burn as the bottom is wider than is expected for this step). Stir in 1-1/2 tablespoons flour. Stir together for 3 or 4 minutes, until the mixture is golden.
14. Slowly add the heated milk, whisking the mixture as you do so. Keep stirring with a whisk as the sauce thickens. This may take several minutes. Once the mushroom and onion mixture has simmered for a few minutes, add the sauce to it.
15. Taste, and adjust the seasonings. You may find you need a touch more salt, pepper and another pinch of cayenne. This mixture can be refrigerated overnight.
16. When ready to bake, pour the mushroom mixture into a lightly oiled gratin or baking dish, spreading it out evenly.
The Dough, and the Cobbler itself
1. Preheat the oven to 400 degrees.
2. Pour the cider vinegar into a 2-cup measuring cup or some other container than can hold at least 1- 1/2 cups of liquid. Pour the soy milk into the container with the vinegar. Let this sit as you fix the other ingredients as the vinegar is turning the soy milk into soy "buttermilk."
3. Combine the flours, baking soda, baking powder, and salt in a medium sized bowl. Using a pastry cutter or a fork, add the Spectrum Spread until the mixture gets a consistency like coarse cornmeal. Add the nutritional yeast flakes.
4. Quickly stir in the soy milk. Don't overmix it. As soon as a thick and stick dough forms, spoon it onto the mushroom mixture. Bake the cobbler for about 25 minutes. The topping should be a light golden brown and a toothpick or knife when inserted should come out clean. My poor gas oven always needs longer, like 30-35 minutes, so make sure you check it.
5. Serve hot.
Note: This one make good leftovers, so is a good weekend meal if you want to carry in leftovers to lunch the next day, or have it the next day for a lazy Sunday lunch.
Warning: This one takes some time. It's well worth the time, but this is no "whip it up in 30 minutes or less" kind of recipe.
Filling
1 to 2 pounds of red Spanish onions (depends on your tolerance for onions)
2-1/2 Tablespoons olive oil (total, this is split into various steps)
2-1/2 Tablespoons vegan margarine (total, this is split into various steps)
Salt to taste
1 ounce dried porcini mushrooms (I used .7 ounces cause they're expensive and the bags I found were .35 oz a piece)
½ cup boiling water
½ pound fresh porcini or portobello mushrooms (portobello are much cheaper and taste just as good here!)
½ pound fresh oyster mushrooms or cremini mushrooms (either one, or a combo of both, works fine)
Sauce
2 cloves garlic, chopped
Pinch of dried thyme
Pinch of cayenne
Freshly ground black pepper
½ cup red wine (and just think, then you have the rest of the bottle to go with dinner!)
1-1/2 Tablespoons flour
1-1/2 cups plain soy milk, heated
Dough
1-1/3 cup plain soy milk
1 Tablespoon cider vinegar
1 cup white flour (unbleached all purpose is fine here)
1 cup pastry flour or spelt flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
4 Tablespoons Spectrum Spread (other spreads might work, the original author preferred this brand)
4 Tablespoons nutritional yeast flakes, lightly toasted if you care to do so over low heat
Preparation
1. Peel, quarter and slice the red onions.
2. In a large nonstick pan (I recommend something with large sides - you'll be adding the mushroom mixture in here to cook later), heat a tablespoon of olive oil and a tablespoon of the vegan margarine. Add the onions and some salt, and cook over low heat.
3. Let the onions cook for about an hour, stirring them often as you prepare the rest of the ingredients. The onions will soften and then caramelize, turning a golden brown and becoming very sweet.
4. Pour the ½ cup boiling water over the dried porcini and let them soak for at least 30 minutes.
5. Clean, trim and slice the fresh mushrooms.
6. When the dried porcini are soft, remove them from the water and reserve the water. Rinse the porcini and chop them finely. Strain the water through a coffee filter or cheesecloth and put aside.
7. In another large nonstick skillet, heat 1-1/2 tablespoons of the olive oil and ½ tablespoons of the vegan margarine.
8. Add the chopped garlic and stir for 1 minute so it can begin to release its flavor. Add the sliced mushrooms and a little salt.
9. Saute the mushrooms over medium heat, stirring frequently.
10. When the mushrooms begin to release their liquid, add the porcini, thyme, cayenne, and black pepper. Cook over medium heat until the liquid the mushrooms has released has cooked away and the mushrooms are sizzling.
11. Add the red wine to the mushrooms, stirring as it cooks away, and then add the soaking liquid from the dried mushrooms. Once you have stirred this in, and the mushrooms are a thick bubbling mass, combine them with the caramelized onions. Simmer together for a few minutes.
12. Heat the soy milk (either slowly over low heat on the stove, or zap it for a few minutes in a microwave).
13. Melt the remaining tablespoon of margarine in a small saucepan (if you're lazy, or don't have many pans, you can use the skillet you used for the mushrooms - you'll just have to be very careful not to let things burn as the bottom is wider than is expected for this step). Stir in 1-1/2 tablespoons flour. Stir together for 3 or 4 minutes, until the mixture is golden.
14. Slowly add the heated milk, whisking the mixture as you do so. Keep stirring with a whisk as the sauce thickens. This may take several minutes. Once the mushroom and onion mixture has simmered for a few minutes, add the sauce to it.
15. Taste, and adjust the seasonings. You may find you need a touch more salt, pepper and another pinch of cayenne. This mixture can be refrigerated overnight.
16. When ready to bake, pour the mushroom mixture into a lightly oiled gratin or baking dish, spreading it out evenly.
The Dough, and the Cobbler itself
1. Preheat the oven to 400 degrees.
2. Pour the cider vinegar into a 2-cup measuring cup or some other container than can hold at least 1- 1/2 cups of liquid. Pour the soy milk into the container with the vinegar. Let this sit as you fix the other ingredients as the vinegar is turning the soy milk into soy "buttermilk."
3. Combine the flours, baking soda, baking powder, and salt in a medium sized bowl. Using a pastry cutter or a fork, add the Spectrum Spread until the mixture gets a consistency like coarse cornmeal. Add the nutritional yeast flakes.
4. Quickly stir in the soy milk. Don't overmix it. As soon as a thick and stick dough forms, spoon it onto the mushroom mixture. Bake the cobbler for about 25 minutes. The topping should be a light golden brown and a toothpick or knife when inserted should come out clean. My poor gas oven always needs longer, like 30-35 minutes, so make sure you check it.
5. Serve hot.
Note: This one make good leftovers, so is a good weekend meal if you want to carry in leftovers to lunch the next day, or have it the next day for a lazy Sunday lunch.
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Yum Yum Yum Yum Yum
BTW, I made that Orange Apricot Oatmeal you posted a few months/weeks ago, it was wonderful.
Re: Yum Yum Yum Yum Yum
Date: 2002-03-24 12:33 pm (UTC)This one is very good. It was originally adapted from another cookbook I own, "The New Vegetarian Epicure", but that one was non-vegan (heavy on milk and butter). This one ends up with a very creamy sauce for the mushrooms and onions. Well worth the effort!
Re: Yum Yum Yum Yum Yum
I joined that vegan cooking community. Thanks for the info.
Re: Yum Yum Yum Yum Yum
Date: 2002-03-24 07:25 pm (UTC)no subject
Date: 2002-03-24 02:48 pm (UTC)Posting
Date: 2002-03-24 07:23 pm (UTC)