This delicious snack is so quick and easy to make. You can serve it at parties or have it as a family meal.
All you’ll need is:
- 3-4 tablespoons olive oil
- 8 large mushrooms
- 2 links of italian sausage (casing removed) (Replace with paneer for vegetarian version)
- 3 garlic cloves (minced)
- 6 scallions (chopped)
- Some grated Parmigiano Reggiano
- Freshly chopped rosemary (keep some sprigs for garnishing)
- Salt and pepper as per taste
- Pre-heat the oven to 400 degrees F.
- Remove the stems from the mushroom and keep aside.
- In a skillet, heat the olive oil and add the minced garlic. Sauté it for a minute.
- Add the sausage and crumble it using a wooden spoon. Cook it till it turns brown and then add the scallions.
- Cook for another 2-3 minutes, add the chopped rosemary, mix well and finally turn off the heat.
- Fill each mushroom generously with this sausage mixture and sprinkle some freshly grated Parmigiano Reggiano on top.
- Season them with some salt and pepper and arrange them in a baking dish.
- Bake them for about 20-30 mins. Garnish with some fresh rosemary sprigs before serving.
The moment I came across this recipe online, I was eager to try it out myself. Both, me and my husband are always on a lookout for recipes which are ‘healthy and tasty’ at the same time. I used to believe that healthy and tasty don’t go together, but the notion was completely transformed by this amazing blog-http://loveandlentils.com/. It is full of great cooking ideas that force you to believe that vegan cooking can be interesting too…:)
I modified the recipe slightly to my taste. For the steak and kale you can follow this link. For the mushroom gravy, here’s my own recipe which is slightly spicy (the way I like it).
- 3-4 cloves minced garlic
- 1 medium sized onion sliced
- 2-3 dried red chiles
- 1 packet sliced white mushrooms (8 oz.)
- 2 tsp cornflour
- 2 tbsp milk
- 2 tsp red wine vinegar (optional)
- 1 tbsp olive oil
- ½ cup chopped coriander
- ½ cup chicken stock (Vegetarians can use vegetable stock instead)
- salt and pepper to taste
- Heat olive oil in a non-stick pan on low-medium heat. When warm, add the garlic and dried chiles and saute for a few seconds.
- Add the onions, saute for a minute and then add mushrooms turning the heat to high.
- Meanwhile, mix the cornflour and milk and keep ready. Once the mushrooms start shrivelling and leaving water, turn the heat to medium again and add the cornflour mix and chicken stock.
- Once the mix starts to thicken, add the red wine vinegar, salt, pepper ( I put a lot of pepper) and coriander.
- Stir well for 2 minutes, turn off the heat and let it stand for a couple of minutes before serving.
Now, layer the cauliflower steak with kale and pour a generous amount of mushroom gravy over it. Pour yourself a glass of wine and savor the dish…:)
This is a great side dish which can be served with drinks or can be had for breakfast as well.
For this you’ll need :
- 1 packet diced mushroom
- 1 loaf of Ciabatta garlic bread
- 1tbsp canola oil
- 2tsp minced Garlic
- 2 split green chilli
- 1 small onion thinly sliced
- 2tbsp chopped coriander leaves
- salt and pepper to taste
- Preheat the oven to 350°F. Heat the oil in a pan. When its hot, add green chillies and garlic and saute for 2 mins.
- Add the onions. Once the onions turn translucent, add mushrooms.
- Let the mushrooms cook till they start leaving water and shriveling up. Add salt and pepper and cook for another 5-6 mins.
- Turn off the heat, add coriander and mix well. Let it sit for 5 mins.
- Spread the mushroom mix evenly over the bread slices and bake them for 5-7 mins.
Your Mushroom Garlic Toast is ready..:)…
(P.S. : To make it more delicious, you could grate some cheese on top before putting the slices into the oven.)