Roasted Mushroom Sundried Tomato Sauce

Meatless Monday is a big trend but I really wasn’t thinking about it last week when I was figuring out what to make.  Just a big coincidence that we had a bit too much meat in the preceding days and I wanted a vegetarian meal.  I didn’t think it would take me a week to post about it though!  And here we are back to Meatless Monday.

We’re into my favourite part of the year where the days are gorgeous and we’re in the garden.  The past few days have been spent getting some of our veg into the garden.  I’m behind the eight ball this year with the gardening so I’m trying to catch up bit by bit.  Hard to believe in a couple of weeks we’ll be transplanting the peppers and tomatoes.  We did better with the timing of starting seeds. It’s less like a jungle in the house.  It’s much more under control.

Roasted Mushroom Sauce 1 2015

This is a quick sauce with loads of flavour.  Slice a few mushrooms, drizzle olive oil over them and roast at 350F/175C until they are nice and brown.  Chop a handful of sundried tomatoes and a few cloves of garlic.

Roasted Mushroom Sauce 2 2015

In a skillet heat up a couple of tablespoons of olive oil and saute the garlic and sundried tomatoes on medium heat.  Near the end add the mushrooms.

Roasted Mushroom Sauce 3 2015

Add a bit of dry white wine and simmer to reduce a little bit to allow the flavours to develop.  While this is cooking prepare the pasta of your choice. Just before serving add fresh basil.

Roasted Mushroom Sauce 5 2015

Grate fresh aged cheese over the dish.  I used a combination of asiago and parmesan cheese.  Of course I added more after the photos.  🙂

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Roasted Mushroom and Parsnip Soup

The gluten free experiment is going well.  I’m starting to feel better with a few bumps along the way but I figure that is normal.  I am discovering there are some missed opportunities  when searching out gluten free snacks and the like.  It is not a guarantee that you will get something that tastes good.  I tried a breakfast wrap at a local bagel place and the gluten free wrap could be best described as wet cardboard.  Some of the tortilla chips aren’t much better.  I tried one type of cracker that said right on the box how important taste was.  My husband said I made quite the face trying to eat those!

I have found a couple of things I like and fortunately we’re having success at home.  Otherwise I’d starve or at the very least be very cranky.  And that just won’t do!

With the cooler weather settling in I was in the mood for a quick soup with a lot of flavour.  Roasted mushrooms and parsnips fit the bill.

Roasted mushroom and parsnip soup 1 2014

Slice up mushrooms of your choice and a few parsnips, drizzle with olive oil, and season with salt and pepper.  Roast in an oven at 350F/175C until parsnips are cooked and golden.

Roasted mushroom and parsnip soup 2 2014

Melt 1-2 tablespoons of butter in a saucepan and add 3-5 cloves of garlic chopped and some fresh thyme.

Roasted mushroom and parsnip soup 3 2014

Once the garlic has softened add the mushrooms and parsnips.

Roasted mushroom and parsnip 4 2014

As I was only making this for two I added 2 cups of veg bouillon and 1/2 cup of dry white wine.  Bring to a simmer.  Add salt and pepper if needed.  Serve with fresh grated parmesan cheese.

Roasted mushroom and parsnip soup 5 2014

Of course if you aren’t doing gluten free then cheesy toast would be perfect with this.  🙂

 

Roasted Mushroom Tarragon Soup

It has been a gorgeous weekend.  The weather is perfect and we’re getting loads of fresh air.  Though it was on the nippy side yesterday morning it was just warm enough with our winter coats and hats to have breakfast outside downtown.  We enjoy walking the dogs down and grabbing a bagel and do some people watching.

Yesterday afternoon I started tackling the garden.  Today we’ll be bold and plant a few things.  We need to thin out the jungle in the house and the brussel sprouts should be fine outside now.

Friday was chilly and I needed to use up some mushrooms so I came up with a mushroom tarragon soup.  It’s that time of year where you never know what the temperature will be so we can’t shake off the comfort food just yet.  This soup has a lot of flavour but isn’t heavy.

I find taking the step to roast the mushrooms really elevates the flavour of this soup.  I made enough for two people with a little leftover for one lunch.  I sliced about 1 1/2 cups of mushrooms and tossed in olive oil with salt and pepper.

Mushroom tarragon soup 1 2014

Roast at 400F/200C for about 20 minutes stirring occasionally.

Mushroom tarragon soup 2 2014

In a sauce pan saute 1/2 a cup of chopped onions and a couple of chopped cloves of garlic for a few minutes.  Add the mushrooms and saute for a few more minutes.

Mushroom tarragon soup 3 2014

Add 2 cups of veg bouillon and 1/2 a cup of marsala wine.  Bring to a simmer and then add a few teaspoons of fresh chopped tarragon.

Mushroom tarragon soup 4 2014

When it is time to serve add about 3/4 cup of cream and heat through.  Don’t let it boil!  Just simmer until it’s hot.  At this point add salt and pepper to taste.  While you are doing this do up some cheesy toast with parmesan cheese.  The pairing of the parmesan with the soup was very good.

Mushroom tarragon soup 5 2014

We both liked this a lot.  It’s a shame our son doesn’t like mushrooms as I’d like to make this for the kids.

Now on to a day of making cupcakes and gardening!  It’s gorgeous out so enjoy the day!

Roasted Mushroom and Parsnip Ravioli

It is spring break from school this week for the kids and I set up yesterday to be a bake day for them as they like to get into the kitchen.  While they were making cookies and congo bars I thought I’d make raviolis for dinner.  I hadn’t made them in awhile as it is somewhat time consuming.  Question was, what to make?  I knew I wanted mushrooms but wasn’t sure what else to do.  As my gaze wandered round the kitchen I saw the parsnips my husband pulled from the garden.  This is a great treat as we planted them last year.  So I decided to do a roasted mushroom and parsnip mixture.  I was really pleased with the results!

roasted mushroom and parsnip ravioli 1 2013

I bought oyster, baby bellas, and shiitake mushrooms.  I coarsely chopped them along with the parsnips and tossed them with olive oil and salt and pepper.

roasted mushroom and parsnip ravioli 2 2013

These were roasted at 400 F/204C stirring occasionally as they roasted.  About halfway through I added some fresh thyme.

roasted mushroom and parsnip ravioli 3 2013

Once they had browned nicely I set the veg aside to cool completely.  While this was cooling I prepped the pasta to rest.  Once the mixture cooled I put it into the food processor and grated some Jarlsberg cheese.  It was about 1/2 cup of cheese.  I also added a couple of splashes of dry sherry.

roasted mushroom and parsnip ravioli 4 2013

I pulsed the processor until it was a coarse mixture.

roasted mushroom and parsnip ravioli 5 2013

Now I haven’t gotten round to getting ravioli molds yet so I am still doing this by hand.  Well I do have a Kitchen Aid to roll it out so we’re halfway there.  🙂  I roll out a sheet at a time and fill as I go.  All that is needed for the filling is about a teaspoon of mixture then brush a beaten egg round the mixture to help seal the pasta.

roasted mushroom and parsnip ravioli 6 2013

It is important to get the air out! Though that isn’t always easy but you could end up with burst balloons if there is too much air.

roasted mushroom and parsnip ravioli 7 2013

Before I cooked the ravioli I sauteed up some garlic and mushrooms and prepared this cream and butter sauce to complete the dish.  The ravioli only needs to cook for about 4 minutes in boiling salted water.

roasted mushroom and parsnip ravioli 8 2013

Drain and toss in the sauce and serve.

roasted mushroom and parsnip ravioli 9 2013

It had a lovely earthy flavour and it was great on a cool night.