Feel like you don’t have enough fungus in your diet? This recipe, from Smitten Kitchen (a blog I recently discovered but love), will cram a whooooooole lot of it into your belly in one shot. I didn’t really use the exact recipe from the site, although looking back I really wish I would have remembered to add the sherry. Still, butter and garlic in a pan combined with mushrooms always yields a good result in my opinion. I used about 7 phyllo pastry sheets and rolled everything up into one big log, baked it for about half an hour in a 350˚F oven, and sliced it into 4 servings when I was done. I didn’t even use any fancy mushrooms; just your basic brown grocery store variety. Although I would love to get fancy and use a wild mushroom mix next time I make this.
Even my husband, a long-time mushroom hater, (“It’s a texture thing, sweetie…”) enjoyed this and said he would eat it if I made it again.
This might be my new favourite dish. My mother-in-law gave me 4 random cookbooks for Christmas 2 years ago. I flipped through them all once and nothing jumped out at me right away so they went untouched on a shelf. While moving last month, I figured I’d better use them or give them away. Upon closer inspection of the vegetarian book, a recipe for a simple tart with onions, apples and gruyère cheese looked pretty good.
There’s cheese both in the crust and the filling, which I think adds a nice touch. Other than that it’s just a basic pie dough, so if pastry scares you, you could just buy a pre-made crust and use that instead. The first time I made the tart, I used 2 Golden Delicious apples as directed, but found the resulting filling a tad too sweet, so when I made it again yesterday I used Granny Smiths. This time it wasn’t quite sweet enough, so I think to get it just right a combination of the two should be used. But if you eat nothing but Macs or Spartans then by all means use those. A soft apple is just fine in this recipe; it gets grated anyway so you don’t need to use a particularly firm apple that’s going to hold its shape. Continue reading