INGREDIENTS
6 cups broth
1/2 cup thinly sliced green onions, green parts only
1/4 cup fresh baby spinach or arugula, coarsely chopped
4 large dried mushrooms, reconstituted and thinly sliced
1 tsp tamari
1/8 tsp ground pepper
2 eggs, lightly beaten
Sea salt, to taste
DIRECTIONS
In a medium saucepan, bring the broth to a simmer.
Add 6 tablespoons of the green onions, the spinach or arugula, mushrooms, tamari, and pepper. Return to a low simmer and cook for 3 minutes.
Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove saucepan from the heat.
Ladle soup into bowls, garnish with remaining green onions.
Season with salt to taste and serve immediately.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label dried mushrooms. Show all posts
Showing posts with label dried mushrooms. Show all posts
Sunday, April 1, 2012
Wild Mushroom and Arugula Pizza
INGREDIENTS
1 package Mixed Mushroom Medley
2 Tbsp extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground pepper
2 cups packed arugula, stems removed
1 1/2 tsp lemon juice
1 parbaked pizza crust
4 oz Swiss cheese or emmental, coarsely grated
DIRECTIONS
Preheat the oven to 500 degrees Fahrenheit.
Reconstitute the mushrooms according to package directions. Slice all of the mushrooms 1/4 inch thick, cutting them in half crosswise after slicing if very large. In a bowl, combine 1 tablespoon of the oil and the mushrooms and add salt and pepper to taste. Toss until well combined and spread into a medium-sized ovenproof pan. Roast for 10 minutes, until the mushrooms have softened and are beginning to develop a caramel colour around the edges. Remove from the oven.
In a bowl, mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Brush the rim of the pizza crust with olive oil. Distribute the cheese and then the mushrooms over the dough.
Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.
Remove from the oven and top with arugula salad. Let sit for 5 minutes before cutting into wedges and serving.
1 package Mixed Mushroom Medley
2 Tbsp extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground pepper
2 cups packed arugula, stems removed
1 1/2 tsp lemon juice
1 parbaked pizza crust
4 oz Swiss cheese or emmental, coarsely grated
DIRECTIONS
Preheat the oven to 500 degrees Fahrenheit.
Reconstitute the mushrooms according to package directions. Slice all of the mushrooms 1/4 inch thick, cutting them in half crosswise after slicing if very large. In a bowl, combine 1 tablespoon of the oil and the mushrooms and add salt and pepper to taste. Toss until well combined and spread into a medium-sized ovenproof pan. Roast for 10 minutes, until the mushrooms have softened and are beginning to develop a caramel colour around the edges. Remove from the oven.
In a bowl, mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Brush the rim of the pizza crust with olive oil. Distribute the cheese and then the mushrooms over the dough.
Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.
Remove from the oven and top with arugula salad. Let sit for 5 minutes before cutting into wedges and serving.
Wednesday, March 28, 2012
Hearty Tomato Sauce with Dried Mushrooms
INGREDIENTS
1 package Dried Mushroom Medley
1 Tbsp extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 garlic cloves, minced
1/2 tsp sea salt
1 can diced tomatoes
1 tsp fresh basil leaves, chopped, or 1/2 tsp dried basil
Freshly ground pepper
DIRECTIONS
Place the mushrooms in a bowl and cover with hot water. Let soak for 15 to 30 minutes, until completely soft. Line a strainer or colander with cheesecloth and set it over a bowl. Drain the mushrooms into the cheesecloth. Squeeze the mushrooms to get out the access soaking liquid. Set aside 1/4 cup of the mushroom soaking liquid. Rinse the mushrooms in several changes of water and chop coarsely.
Heat a large, heavy nonstick frying pan over medium heat. Add the olive oil. When hot, add the onion or shallot and cook, stirring, until tender, about 3 to 5 minutes. Add the garlic and stir together for 1 minute, until fragrant, then add the mushrooms and stir together for another minute or two, until fragrant.
Add the tomatoes and their juice, the mushroom soaking liquid, the basil, the salt to the mushrooms. Turn up heat to medium-high and stir well. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes. Add pepper and more salt to taste.
When ready to serve, add 1/4 to 1/2 cup of pasta cooking water to the sauce to thin it as desired. Delicious on penne with grated Parmesan.
1 package Dried Mushroom Medley
1 Tbsp extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 garlic cloves, minced
1/2 tsp sea salt
1 can diced tomatoes
1 tsp fresh basil leaves, chopped, or 1/2 tsp dried basil
Freshly ground pepper
DIRECTIONS
Place the mushrooms in a bowl and cover with hot water. Let soak for 15 to 30 minutes, until completely soft. Line a strainer or colander with cheesecloth and set it over a bowl. Drain the mushrooms into the cheesecloth. Squeeze the mushrooms to get out the access soaking liquid. Set aside 1/4 cup of the mushroom soaking liquid. Rinse the mushrooms in several changes of water and chop coarsely.
Heat a large, heavy nonstick frying pan over medium heat. Add the olive oil. When hot, add the onion or shallot and cook, stirring, until tender, about 3 to 5 minutes. Add the garlic and stir together for 1 minute, until fragrant, then add the mushrooms and stir together for another minute or two, until fragrant.
Add the tomatoes and their juice, the mushroom soaking liquid, the basil, the salt to the mushrooms. Turn up heat to medium-high and stir well. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes. Add pepper and more salt to taste.
When ready to serve, add 1/4 to 1/2 cup of pasta cooking water to the sauce to thin it as desired. Delicious on penne with grated Parmesan.
Mushroom Cream Sauce
INGREDIENTS
2 packages Dried Mushroom Medley
3 Tbsp butter
1 cup cream
Sea salt and ground pepper to taste
1 Tbsp flour
DIRECTIONS
Put dried mushrooms in a colander and rinse with cool running water to remove any sand.
In a medium-sized saucepan, melt the butter over medium-low heat. Add 2 tablespoons of water and the mushrooms and cook for about 3 minutes, until the mushroom caps are soft, adding more water if necessary. Add the cream and salt and pepper. Simmer for 3 to 5 minutes. In a glass or small bowl, blend the flour with 3 tablespoons of water and then slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.
Serve over pasta, chicken breasts, or hot buttered toast.
2 packages Dried Mushroom Medley
3 Tbsp butter
1 cup cream
Sea salt and ground pepper to taste
1 Tbsp flour
DIRECTIONS
Put dried mushrooms in a colander and rinse with cool running water to remove any sand.
In a medium-sized saucepan, melt the butter over medium-low heat. Add 2 tablespoons of water and the mushrooms and cook for about 3 minutes, until the mushroom caps are soft, adding more water if necessary. Add the cream and salt and pepper. Simmer for 3 to 5 minutes. In a glass or small bowl, blend the flour with 3 tablespoons of water and then slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.
Serve over pasta, chicken breasts, or hot buttered toast.
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