New recipes

Shiitake Mushrooms with Young Pecorino Cheese

Shiitake Mushrooms with Young Pecorino Cheese

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 7 teaspoons fresh lemon juice, divided
  • 2 teaspoons Dijon mustard
  • 8 teaspoons extra-virgin olive oil, divided
  • 1 lemon, peel cut into long thin slivers (yellow part only)
  • Nonstick vegetable oil spray
  • 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
  • 1 garlic clove, peeled, flattened
  • 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
  • 1/4 cup fresh Italian parsley leaves

Recipe Preparation

  • Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.

  • Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.

  • Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.

  • Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.

Recipe by Amelia Saltsman,Reviews Section

3 Fancy Casserole Recipes to Up Your Cooking Game

As cooking from home has become a necessity, we’re constantly looking for ways to make our time in the kitchen more fun and delicious. And although we love spending hours cooking up something super gourmet, it’s not always how we can — or want — to occupy our time. Enter the casserole, a one-dish wonder that you likely ate when you were young, served by moms, grandmas, and aunts everywhere. While your mind may wander to throwbacks like tuna noodle casserole (which we love, btw), really anything that comes together in a baking dish can be considered a casserole. So we chatted with some of our favorite chefs and cookbook authors to snag a few fancy casserole recipes that will definitely up your cooking game when you’re looking for a little inspiration.

Wild Mushroom Quiche with Pecorino & Lemon Zest

If it weren’t so easy to make an entire one, I might succumb to ordering a slice of savory quiche at a bakery or for brunch. But it is, and no matter if you incorporate the most luxurious ingredients or leftovers in its airy, yellow mass, definitely more economical than the options above. It’s one of my favorite ways to add class to eggs.

Today’s choice ingredient was oyster mushrooms, a rare treat that I splurged on at the Greenmarket. I was surprised to find lemon-yellow hued as well as the more familiar, gray-brown varieties of this ‘shroom. Upon sight, the oyster mushrooms command a certain sophistication. They’re soft and slightly silky, and shaped like a bunny’s ear. The intricate webbing on the undersides is more delicate than most mushrooms’, and make good pools for soaking up sauce. When cooked, they have a playful chew, and an interesting flavor that creeps up on you the more that you do.

I wanted to counter the dank, musty mushrooms and rich eggs and pastry with something bright and sharp. So I went with Pecorino and the zest of a lemon, just like I might with a pasta dish. I’ve never put lemon zest in eggs before, but there’s a first time for everything. The outcome is subtle, but it’s still there, a hint. The Pecorino Romano, a hard aged sheep’s milk cheese, doesn’t usually melt well, but it dissolves into the spongelike egg filling here.

milk and eggs are beaten up

scallions are separated for two functions

There are times when separating the green and white parts from scallions makes a lot of sense. I usually keep them together, and leave them uncooked, for fresh color and crispness in salads or stir-fries. But I didn’t necessary want to come across a firm, white round of onion embedded in a silky quiche. So I sauteed the chopped white parts in butter, quickly adding the mushrooms once they began to sizzle, and set the green shoots aside. These would be folded into the egg mixture fresh, as a stand-in for chives or other fresh herbs. Used both these ways, scallions are like two onions in one.
zest and cheese get mixed in

mushrooms and scallion (whites) cook off their juices

I think that covers all the ingredients in this quiche, besides the eggs and milk — and a basic pastry crust. If pastry-making is your foe, keep in mind that with single-crust pies such as a quiche, no rolling pin is necessary(!). I like to pat my butter pastry dough directly into the pie pan, evening it out by touch with my fingertips. It leaves a thumbprint-patterned bottom crust, but it gets filled with your egg mixture anyway. And making such a small portion of dough from scratch seems less daunting anyway. Just remember, don’t overwork it or it’ll be tough. I think that’s a pretty good reminder for life, actually.

Wild Mushroom Quiche with Pecorino & Lemon Zest
(makes one 9-inch quiche, or 8 servings)

for the crust:
8 tablespoons (1 stick) cold unsalted butter, cut to small cubes
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water
for the filling:
6 large eggs, beaten
1/2 cup whole milk or half-and-half
about 2 cups oyster, shiitake or other wild mushrooms, roughly chopped if desired
2 scallions, both white and green parts, chopped
1/2 cup finely grated Pecorino Romano
finely grated zest of 1 lemon
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 tablespoon butter

To make the crust, combine flour with salt in a large bowl. Cut in the butter cubes using your fingers or a pastry cutter, until butter chunks are no larger than a pea. Do not overwork process should take no longer than 5 minutes. Add a tablespoon of cold water at a time just until dough comes together to form a ball. Cover with plastic wrap and refrigerate for at least 20 minutes or overnight.

Preheat oven to 350 degrees. Heat the 1/2 tablespoon butter in a saute pan and once it begins to bubble, add the chopped white parts of the scallions only. Cook, stirring and seasoning with salt and pepper, for about 1 minute. Add the mushrooms and cook, stirring and seasoning with salt and pepper, for 4-5 minutes, or until juices have released and mostly cooked. Let stand to cool.

Beat the eggs and milk until frothy. Add the Pecorino, lemon zest, salt, pepper and green scallion parts. Press the dough into a 9-inch pie pan, so that its surface is covered in an even layer of dough (you may also roll out the dough and transfer it to the bottom of the pan). Crimp edges at a height of at least 1 inch above the bottom the pan (so that the egg mixture can fit without spilling over). Pour in the egg mixture. Bake at 350 degrees about 30 minutes, or until a toothpick inserted into the center of the egg mixture comes out clean. Let cool a few moments and serve.

Cost Calculator
(for about 8 servings)

6 eggs (at $4/dozen): $2.00
1/2 cup milk: $1.00
1 stick butter: $1.25
1 1/4 cups flour: .40
2 cups oyster mushrooms (at $16/.25 lb): $5.00
2 scallions: .50
zest of 1 lemon: .25
1/4 cup grated Pecorino: .80
salt, pepper, 1 Tb butter: .25

Health Factor
/> /> /> /> /> />Six brownie points: I love a good savory quiche, but it’s not the most health-driven meal, any way you slice it. I try to keep things light by adding milk instead of cream to the egg mixture, and go easy on cheese by choosing one with lots of flavor. Fresh vegetables are key, and with mushrooms you’ll get potassium, selenium, Vitamin D, B-vitamins, folate and few calories. The eggs provide plenty of protein, as well as not-so-great cholesterol, also in the buttery crust.

Green Factor
Seven maple leaves: It’s almost spring, but for the time being, there’s few signs of it at the market. Pretty soon, young scallions will be shooting up, but these were grabbed at the corner deli from California for now. That’s about the only ingredient besides the lemon and imported cheese in this dish that wasn’t sourced locally some of the eggs, even, were from our own hens.

Pecorino recipes

Most pecorino is made in Sardinia, but there are fantastic PDO-protected pecorinos produced in Tuscany, Sicily, Basilicata and Calabria too, all with subtle differences in flavour. Look out for these when you're buying, and peruse our collection of pecorino recipes for more inspiration.

When we think of pecorino, we typically think of pecorino romano, a harder, older pecorino that lends itself well to strong cheesy sauces and being grated over pasta . Any sheep's cheese made in Italy can be called a pecorino, but cheeses vary hugely depending on how long they've been aged. Young pecorinos (called pecorino fresco in Italian) have a softer texture and mild, creamier taste compared to old – or stagionato – cheeses, which are rich, crumbly and nutty, with more depth of flavour.

As one of Italy's oldest foods, pecorino is an essential part of classic Italian dishes, like Pasta alla Genovese and Basil pesto. Still, that hasn't stopped some of Italy's more forward-thinking chefs getting creative. Riccardo Camanini's take on the classic Cacio e pepe serves the pasta inside a pig's bladder, whilst Francesco Sposito's Pecorino-stuffed artichokes with guanciale and black truffle and Luigi Sartini's Passatelli pie with chard, broad beans and pecorino are both exciting takes on classic flavour combinations.

Nutritional benefits

At an average grocery store you can typically find button, crimini, portobello and even shiitake mushrooms. More upscale markets are going to offer a variety of unique types of mushrooms such as oyster, morels, chanterelles, royal trumpet and hedgehog mushrooms.

Mushrooms, while off-putting to some, might seem more appealing when their nutritional benefits are considered, with vitamins and minerals such as vitamin D, potassium, fiber, selenium, folate and magnesium.

The mushroom trend has even moved into the coffee world, with companies like Four Sigmatic mixing ground mushrooms into coffee and tea, claiming nutritional benefits and enhanced focus throughout the day.

Go ahead and start becoming obsessed with mushrooms. I can tell you from experience that it’s a fun fixation that is not only delicious but also beneficial.

Rebecca White of Plano blogs at

Vegetable Pita Pizzas

This is a perfect recipe to cook with kids, either as a simple lunch for one or at a party with a large group. Kids can safely cut the vegetables and cheese with plastic knives (with supervision) and layer the ingredients onto the pita themselves. Like so many of our recipes, this one is infinitely customizable. Other great vegetable choices are baby spinach and blanched broccoli.

SERVES 4 | Prep Time: 15 minutes | Cook Time: 10 minutes


½ pound mozzarella cheese, cut in ¼-inch cubes, or shredded 1 large tomato, sliced thin

¼ medium green bell pepper, sliced thin

4 shiitake mushrooms, stems removed and sliced thin

¼ medium onion, peeled and sliced thin

8 leaves fresh basil, finely cut

2 Tbsp. extra-virgin olive oil


Evenly layer ingredients on each pita in the following order: half of cheese, tomato slices, other vegetables, remaining cheese, and finally top with basil.

Evenly distribute oil, oregano, salt, and pepper over top of pizzas.

Place pitas on a sheet tray lined with parchment paper. If making for a large group, write each person’s name on the parchment next to their pita pizza.

Bake 10 minutes until edges of pitas are browned and cheese is melted.

Nutritional Information Per Serving

Make It Baby-Friendly

This recipe is appropriate for children over 2 years of age or for younger babies with adequate chewing skills. For babies still on purées, cook shiitake mushrooms in a bit of olive oil and purée with breastmilk or formula.

Mushroom and Garlic Spaghetti Dinner

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 417
  • Fat 12.2 g (18.8%)
  • Saturated 6.1 g (30.4%)
  • Carbs 61.5 g (20.5%)
  • Fiber 3.1 g (12.4%)
  • Sugars 3.4 g
  • Protein 15.6 g (31.2%)
  • Sodium 168.9 mg (7.0%)


Freshly ground black pepper

red pepper flakes (optional)

grated Pecorino Romano cheese, plus more for serving

coarsely chopped fresh parsley leaves


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Meanwhile, cook the mushrooms.

Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and remaining 2 tablespoons butter and sauté for 1 minute more.

When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Primary Sidebar

About Mary Knight

I have always been passionate about food and its origin, all things France and Julia Child. Travel tugs at my heart, luring me to new places where I can feast my eyes and senses, taste local foods .

My Favorites

Wednesday, August 4, 2010

Artichoke Griddle Cakes

From Everyday Greens, by Annie Somerville

I am in love, love, love with Greens Restaurant in San Francisco. It is a vegetarian's dream. The first time I went, it was our one-year wedding anniversary, and I was feeling only slightly guilty my husband had sacrificed yet another night of eating meat to go to a vegetarian place- until I had the best caprise salad of my life (ridiculous tomatoes! amazing balsamic! where did they find this stuff?!), followed by an out-of-this world fresh-corn filled crepe with tons of veggies. followed by the best lemon dessert in the world. seriously, I cannot gush enough about the food at Greens. The second time we went, it was even better, and my parents AND my husband (none of whom are vegetarians) were all blown away by the freshness, the flavors, the overall just plain delicious food. I actually savored eat bite, literally- and when was the last time you really remembered doing that?

Hmm. so I may have built up this dish a little too high then. My point is, Greens is awesome, so I was inspired to get one of Annie Somerville's cookbooks. I'm certain she would do a much better job than I did at making these tasty little griddle cakes, but it's worth trying your hand at them.

  • 1/2 Tbsp extra-virgin olive oil
  • 2 medium leeks, white parts only, thinly sliced and washed (about 1 cup)
  • Salt and pepper
  • 1 tsp minced garlic
  • 1/4 white wine. optional: plus a glass or two for yourself while you're cooking :-)
  • 2 lbs of SMALL artichokes, trimmed (3 and 1/2 to 4 cups)
  • 1 cup water
  • 1/2 lb whole milk ricotta cheese (about 1 cup)
  • 3 large eggs, separated (keep both the yolk and the white, in separate bowls)
  • 2-3 ounces Gruyere cheese, grated (about 1/2 cup)
  • 1/2 ounce fresh Parmesan cheese, grated (about 2-3 Tbsp)
  • 1/3 cup milk
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley
  • 1/2 tsp minced lemon zest
  • 1 tsp fresh lemon juice
  • 1/3 cup all purpose flour
  • 1 tsp baking powder
  • Vegetable oil for the pan
  1. Prep the little artichokes: Little artichokes are side shoots of the artichoke that are too young to develop a choke inside, so you just need to trim the top and bottom and peel off the tough outer leaves. This can be done ahead of time: just store them in lemon water in the fridge.
  2. Heat the oil in a large saute pan over medium heat and add the leeks, 1/2 tsp salt, and a pinch of pepper. Cook until they begin to soften, about 2-3min. Add the garlic and cook 1 min more.
  3. Pour the wine into the pan with leeks & garlic and cook until pan is nearly dry, about 3min. Add the artichokes and water. Simmer until the artichokes are completely tender, about 10 min. Drain off any excess liquid and set aside to cool.
  4. Once cooled, coarsely chop the artichoke mixture.
  5. Combine the ricotta, egg yolks, cheeses, milk, herbs, lemon zest, and juice in a large bowl. Stir in the artichoke mixture, flour, baking powder, 1/4 tsp salt, and a pinch of pepper.
  6. Whisk the egg whites with a pinch of salt until they form stiff peaks and gently fold them into the batter.
  7. Coat a skillet with vegetable oil. Over medium-high heat, spoon the batter into the pan, allowing about 1/4 cup per cake. Cook for about 3min on each side, until the cakes are lightly browned. Add fresh oil to the pan between batches of cakes.

Annie has a nice description of how to prep the artichokes in her book (step 1 summarizes her tips). I'm excited to try more recipes from this cookbook (but wary of the culinary skills and ingredients that might be required. )


1.Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.

2.Preheat the oven to 350°. Rub the eggplants with oil set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.

3.Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender transfer to a bowl. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes add to the mushrooms.

4.Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.

5.Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.

6.Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.