Asian/Italian Fusion Noodle Bowl-Dinner for One!

Robert has been flying up a storm lately and so I've been on my own for dinner.  This crazy--but delicious!--dish was tossed together from what I had in the vegetable bin and pantry.  I wasn't expecting much from it, but was absolutely delighted by the flavors.  Even the rigatoni, which I decided to use instead of some rice noodles, long pasta, or rice, made a nice chewy contrast to the broccoli and roasted mushrooms, if I do say so myself.  Maybe my low expectations of the dish helped me to enjoy it more than it deserves.  I'll make this again--and maybe next time when Robert is around!

Asian/Italian Fusion Noodle Bowl Dinner for One
4 oz. white mushrooms (about 6 medium), stemmed, cleaned and cut in half
2 large cloves of garlic (not peeled)
olive oil
1 cup (or so) of broccoli florets
1/2 cup dried cut pasta (I used rigatoni--penne or fusilli or orzo would do--as would any long pasta)
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons honey
1/2 teaspoon sriracha sauce (or red pepper flakes)--optional

Preheat the oven to 400 degrees.  Line a cookie sheet with aluminum foil.  In a small bowl, toss the cut mushrooms and unpeeled garlic with about a tablespoon of olive oil--making sure that all of the mushrooms are covered with oil.  Drizzle a bit of olive oil on the cookie sheet and place the mushrooms cut side down, and add the garlic.  Roast for about 10 minutes, then turn the mushrooms and garlic and roast for about 10 minutes more--until the mushrooms are nicely browned and the garlic is very soft.

While the mushrooms and garlic are roasting, bring a pot of salted water to boil and cook the pasta according to package directions.  About 4 minutes before the pasta is done, add the broccoli florets so that they blanch and become a nice, pretty green. Drain the pasta and broccoli.

When the mushrooms and garlic are done, as soon as you can handle the garlic squeeze the roasted cloves into a small bowl and mash.  Add the sesame oil, soy sauce, honey, and sriracha sauce and whisk to combine well.  Toss the roasted mushrooms, pasta, and broccoli with the sauce and enjoy your meal! 

Honey and Balsamic Glazed Mushrooms

I had some mushrooms that were on their way south and went looking for a recipe that would use them all up.  This honey and balsamic glazed mushroom recipe did the trick, which I developed after perusing some recipes on-line.  They'd make a nice appetizer or a side dish with beef.  I made a meal out of them with a grilled cheese, onion, and spinach sandwich. Ate the whole bowl myself!  I will say that they're not very pretty, but they are very good in a sweet-n-salty way.  If you use them as an appetizer, I'd keep all of them whole and serve with toothpicks.

Honey and Balsamic Glazed Mushrooms

• 1 12-oz package of fresh button or cremini mushrooms.
• 6 tablespoons olive oil, divided
• 1 clove garlic, minced
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 teaspoon minced fresh rosemary (plus a bit more for garnish)
• 1/2 teaspoon minced fresh thyme (plus a bit more for garnish)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

Remove the stems from the mushrooms (save them in the freezer to make vegetable broth!). If serving as a side dish, quarter large mushrooms, half medium ones and leave the small ones whole.  If serving as an appetizer, leave them all whole. In a small bowl, whisk three tablespoons of olive oil, the vinegar, honey, rosemary, thyme and pepper and set aside.  In a large skillet (so that the mushrooms don't touch and have lots of room to caramelize), heat two tablespoons of the olive oil over medium high heat until it shimmers.  Add the mushrooms, toss a few times and then let them brown--about 3-5 minutes.  Stir when they start to give up their juices, then add another tablespoon of olive oil, the garlic, and sprinkle the salt all over.  Stir well, turning down the heat if needed so that the garlic doesn't burn. When the garlic becomes fragrant (a minute or so), add the balsamic/honey mixture and bring it to a boil, stirring constantly.  Cook until the balsamic/honey mixture reduces at least by half (or more) into a nice, tasty glaze.  Check seasonings. If you like things spicy, you could a pinch or so some ground hot red pepper now.  Sprinkle a little rosemary and thyme on top to serve.  Serve hot or at room temperature.  Serves two as a side dish, perhaps four as an appetizer, or one hungry diner for a meal on her own.

"Award Winning" Sweet and Spicy Pickled Mushrooms

This delightful recipe comes from an out-of-print book by the National Honey Board called Sweetened With Honey the Natural Way (1994).  A quick search of the Honey Board's website pulled up the recipe, though and here's the link:  Sweet & Hot Marinated Mushrooms.

"Best Honey Dish with Mushrooms Award"

I adapted the recipe to suit  ingredients I had on hand and entered it in the "Made With Honey" contest at the annual beekeeper picnic jointly hosted by Burgh Bees and Beaver Valley Area Beekeepers' Association. Christie and Susie did a great job organizing the contest and I'm not saying that just because I won the award for the best dish made with mushrooms (mine was, um, the ONLY entry in its category, so you can tell the competition was fierce!).  Check out my cool bee ribbon! Christie made a great rhubarb dish (fan favorite!) and Susie entered a delicious blueberry scone.  I'm hounding them for the recipes and will hope to get them up on the blog before long.

These pickled mushrooms are great as an appetizer, on an antipasti tray, or in a simple green salad.  They'll keep in the fridge for about a week.

Sweet & Spicy Pickled Mushrooms
1/3 cup honey
1/4 cup red wine vinegar
1/4 cup vegetable broth (or dry white wine)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 small green onion, sliced thin (use the green parts, too!)
1/2 teaspoon lime (or orange or lemon) zest
1/2 teaspoon cayenne pepper flakes
1 pound fresh button mushrooms.  Leave whole if small.  If they're large, half or quarter them--but note that the mushrooms will shrink when they soak up the hot brine, so don't cut them too small.

Combine the honey, vinegar, broth, vegetable oil, soy sauce, sesame oil, garlic, green onion slices, ginger and zest in a small pan. Cook and stir over medium heat until the brine just begins to simmer.  Place the mushrooms and pepper flakes in a heat proof bowl or jar and pour the hot brine over.  Let marinate for at least three hours before serving.  Makes about 4-6 servings.

Pak Choy & Mushrooms with Spicy Noodles

Thanks to Robert's green thumb and regular tending, we have a beautiful crop of pak choy this year--bok choy's miniature cousin. This is a wonderful vegetable for stir frying or sauteing.  The petioles (the stalks of the plant) are white and crunchy like celery while the top leaves are nearly like spinach. It is a member of the cabbage family, though it has a very mild flavor that lends itself well to spicy sauces.  For this recipe, I've sauteed it with mushrooms and garlic and used the veggies to top of a bowl of spicy peanut noodles.  You can eat this dish hot or cool (like a salad).  Sauteed or fried tofu would be a nice addition.

Pak choy needs to be carefully cleaned as the stalks tend to harbor a lot of dirt while the plant grows (like leeks).  For that reason, I usually cut the pak choy stalks into the size I want for the recipe and then place them in a large bowl of water, swishing them a bit to dislodge the dirt.  I then scoop up the floating stalk pieces and drain (the dirt will fall to the bottom of the bowl).

Pak Choy & Mushrooms with Spicy Noodles
Serves 2 generously as a main dish and 4 as a side dish

6-8 pak choy plants
8 oz. button (or any other kind, truthfully) mushrooms, cleaned and sliced into 1/4 in slices
3-4 cloves garlic, minced
olive oil or canola oil (to coat bottom of pan)
1-2 teaspoons toasted sesame oil
salt and pepper to taste

1/2 lb long, flat rice pasta  or use regular spaghetti or linguine

For the sauce:
3 tablespoons peanut butter
3 tablespoons honey
1 tablespoon soy sauce
2 teaspoons sriracha (or other chili sauce, or 1 teaspoon red pepper flakes)

Cut the stalks from the leaves of the pak choy plants.  Slice the stalks into 1/2 inch slices and place in a large bowl of water to get rid of the dirt, and drain. (See directions above.)  Bring a large pot of salted water to a boil and cook the pasta according to package directions.  Wash leaves in a bowl of water and drain.  Chop leaves and keep separate.

While pasta cooks, heat a large skillet and coat bottom with oil.  Add the garlic to the pan, stirring to prevent browning and saute for a few minutes until the garlic becomes fragrant.  Add the pak choy stalks to the pan and stir, cooking for about 3 to 4 minutes until the stalks soften a bit and stirring occasionally.  Add the mushrooms and stir, cooking for 3 to 4 minutes or so until mushrooms (and pak choy) begin to give up their juices.  Add leaves to the pan--no need to stir--and cover so that the leaves, stalks and mushrooms steam a bit.  This should take no more than 3 or 4 minutes.  Remove cover, stir around and check that the vegetables are done to your liking.  Add salt and pepper to taste and drizzle the sesame oil over the veggies.

In a small bowl, combine the sauce ingredients and set aside.  Drain the pasta (if using rice pasta, rinse with cold water and drain well again).  Return pasta to pot and stir in sauce, being sure to coat all of the noodles.  Divide the noodles among individual bowls and top each with a portion of the vegetables.  Serve with more sriracha sauce, soy sauce and/or a drizzle of sesame oil.