Friday, March 23
Yesterday I shared my friend Natalee’s apple ham panini with you. Now it’s time to talk about the second panini flavor she shared with me, which was equally delicious.
Enter the spinach mushroom panini with feta. This is a nice vegetarian option that is full of flavor. There’s a little prep work involved, but it’s still easy, I promise! And the flavors are all just so yummy together. Mmmmmm. Natalee made these paninis for our friend Ana, who is a total foodie. Ana said it was the best panini she ever had. Now that I’ve set your expectations really high…whoops…here is the recipe!Spinach Mushroom Panini with FetaFrom my friend NataleeAuthor: Jane MaynardRecipe type: Main Dish, PaniniIngredients
- around 2 tablespoons of olive oil
- Sliced mushrooms (8 or 10 ounce package)
- Small bag of spinach (6-10 ounces or so)
- Crumbled feta cheese
- Salt and Pepper
- Sliced bread of your choice
- Sautee the mushrooms in olive oil in a large sautee pan, until moisture is released and mushrooms are cooked through. Add spinach, tearing up the leaves a bit as you add them to the pan (if you feel like you need another swig of olive oil added to the pan, go ahead and add it). Cook until spinach has wilted, then add feta to taste – we found adding a lot of feta was better. Sprinkle evenly with salt and pepper, to taste, and stir.
- Use mushroom mixture as filling for the panini and cook paninis as you normally do, in a press or with two frying pans.
Posted by Jane Maynard at 7:55 am 6 Comments
Categories: eat less meat, Eat Well. Heal the Planet., featured recipes, main dishes, Recipes Tags: feta, main dish, mushroom, panini, quick and easy dinner, spinach |
Friday, October 16
I know, I know…another soup recipe! Apparently there is a theme to my cooking lately…an unplanned theme, but a good one nonetheless. Tonight I made cream of mushroom soup. This is one of my favorite kinds of soup, and this recipe was perfect.
Quick note, all of the soups I shared this week can easily be made vegetarian by substituting in vegetable broth.
Anyway, I’m sure you want the recipe, so here goes! I found it on Simply Recipes…Elise is one of my blogging buddies whom I have had the pleasure of actually spending some time with. She’s a gem. And so is her soup.Cream of Mushroom SoupModified from a recipe by Elise Bauer on Simply Recipes – I modified based on what I had in the kitchen tonight, but it was really yummy so wanted to document exactly what I didAuthor: Jane MaynardRecipe type: Main Dish, SoupIngredients
- 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)
- 1 tablespoon lemon juice
- 1tablespoon butter
- 2 finely chopped shallots (the recipe only called for 2 TBSP…I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme (I only had about ¼ tsp of thyme left in my shaker, but the soup still tasted great!)
- ½ bay leaf
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 cups heavy cream
- 1½ cups chicken broth
- 4 tsp Wondra (or flour could work) dissolved in 2 Tbsp water
- Coarsely chop mushrooms and lemon juice in a food processor.
- Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
- Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
- Add flour slurry and simmer for 10 minutes, stirring constantly.