Poached Maitake Mushrooms And Fava Beans In Parsnip Broth With Spanish Olive Oil And Epazote Recipes

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SOBA AND MAITAKE MUSHROOMS IN SOY BROTH



Soba and Maitake Mushrooms in Soy Broth image

This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Provided by Alison Roman

Categories     Soup/Stew     Mushroom     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Healthy     Noodle     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

Steps:

  • Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
  • Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10-12 minutes. Transfer to a large plate.
  • Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
  • Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA



Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 45

2 cups olive oil
2 cloves garlic, crushed
2 shallots, thinly sliced
1/2 teaspoon black peppercorns
4 slices lemon
3 sprigs fresh thyme
18 whole shrimp, cleaned and deveined
3 cups baby arugula
1 cup radishes, thinly sliced
1 cup watercress
1/4 cup assorted olives, cut in slivers
3 tablespoons olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper
Olive Tortillas, recipe follows
Cumin Scented Black Beans, recipe follows
Tomatillo Avocado Salsa, recipe follows
4 ounces queso fresco, crumbled
Lime Sour Cream, recipe follows
Fresh cilantro sprigs, for garnish
6 lime wedges, for garnish
2 1/2 cups all-purpose flour, plus more for rolling
1/2 cup vegetable shortening (3 1/2 ounces)
2 tablespoons pitted and finely chopped kalamata olives
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
2 teaspoons ground toasted cumin seeds
1/2 teaspoon hot red pepper flakes
8 ounces cooked black beans
Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced
8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
3 scallions, finely chopped
1 jalapeno pepper, seed and minced
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper
1 cup sour cream
Zest and juice of 1 lime
Salt and freshly ground black pepper

Steps:

  • For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
  • Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
  • Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
  • For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
  • To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
  • In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  • Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
  • Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
  • To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
  • In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
  • To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
  • Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
  • Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

FAVA BEANS WITH LEEKS & MUSHROOMS



Fava Beans With Leeks & Mushrooms image

I love Fava beans (also known as Broad Beans or Butter Beans). They are a bit of a workup but well worth it. To prepare the beans pop the pods and remove the beans - they will have a whitish skin on them. Bring a pot of water to a boil & put the beans in, boil for only a minute or two, drain. Place under cold water. Remove the white skin and the beans are ready to use. Use them now or pop them into your freezer

Provided by Bergy

Categories     Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups prepared fava beans
1 medium leek, white part only, cleaned and chopped
4 medium size mushrooms, chopped
1/4 teaspoon chili flakes
salt & pepper
2 garlic cloves, finely chopped (optional)
1 tablespoon butter or 1 tablespoon margarine
4 tablespoons water

Steps:

  • Heat the butter (margarine) in a skillet.medium heat.
  • Add the leeks, mushrooms, chili flakes and garlic.
  • Saute for 3 minutes.
  • Add the fava beans and water.
  • Season with salt and pepper.
  • Cover and cook for 5 minutes.
  • Stir once or twice.

Nutrition Facts : Calories 274, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 64, Carbohydrate 41.1, Fiber 10.4, Sugar 5.5, Protein 14.8

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