Guru Rabbit

Turn a new leaf (and EAT it)

Old Love, New Form April 7, 2013

Filed under: Recipes — rabbit @ 11:05 am
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For a long, long, long… long time…

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I’ve had an adoration of mushrooms.

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They’re my first thought for toppings when ordering pizza.

Raw, stuffed, curried, grilled…

Deep fried at my Kingshead Pub

In a quiche, in a crepe?  Oui, s’il vous plaît.

Wild mushroom risotto?  The only time I will consider ordering a bowl of rice.

Portobello sandwiches, all the way.

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Or…  Something I’ve never done…

We can caramelize them with onions in Marsala wine.

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Everyonething is better with wine.

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And then we get fancies.

Marsala Mushroom Pate

This recipe is inspired by my passion for shrooms.  And by Homestyle Vegetarian.  I veganized it, as well as incorporated the Marsala wine.  Because that’s what I do, I dunno.

Ingredients:

3/4 cup Marsala wine

1 garlic clove, finely chopped

1/2 a small onion, sliced

1 lb fresh mushrooms (white button or baby portobellos), quartered

1/2 cup raw hazelnuts

1/2 cup raw almonds

2-3 Tbsp sherry or balsamic vinegar

herbs/spices of your choice (such as rosemary, thyme, sage, etc.)

salt and pepper to taste

1) Pour the wine into a large pan.  Add the garlic and onion and simmer until the onion starts to become translucent.  Then add the mushrooms, and cook, stirring frequently, until the liquid is gone.  Allow to cool.

2) While the mushrooms are cooling, you can skin the hazelnuts if desired.  Just place them on a baking sheet lined with foil, and toast them at about 300°F for 5-10 minutes, or until the skin comes off easily.  Then immediately throw them into a dish towel, wrap them up well, and rub around to loosen the skins.  This step is probably not necessary, but it the skin may darken the color of the pate.

3) In a food processor, finely chop the hazelnuts and almonds.  Then add the caramelized mushrooms and process until smooth.  Scrape down occasionally, and add the vinegar to smooth it out.  You can also use a little extra wine, vinegar, or olive oil to help with the texture.  Then add herbs, spices, salt and pepper to your liking.

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(Yep.  Looks like cat food.)

For variation… You can use another type of dessert wine, such as sherry or port.  You can also substitute different types of nuts– walnuts, macadamias, pine nuts, cashews, etc.  This pate can be used on crostini as an appetizer, an accompaniment to some grilled vegetables and tofu, stuffed into ravioli, spread on sandwiches, etc.

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But I’ve no problems just eating it with a spoon…

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My Brain vs. Reality March 27, 2013

Filed under: Random,Recipes — rabbit @ 7:14 am
Tags: , , , , , ,

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I wish you could see the recipe ideas I have in my noggin, the list of inspirations sitting in my laptop that have yet to be attempted.

I wish you could be there when the light bulb over my head brightens, and I start getting all food-geek on whoever’s next to me.

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It’s frustrating when you have all these sparks going off in your head…

But you lack the ingredients, time, money, energy, or motivation.

To.  Just.  Focus.

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Fortunately, other things still happen.  Everything just kinda falls into place…

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Much like other things in life.

Millet & Black Bean Stuffed Poblanos

This recipe is an impromptu result of seeing poblano peppers on sale at the farmer’s market.  The Mexican in me cannot resist.  Everything else I had on hand, but at the end of the recipe I shall offer variation depending on what you have.

Ingredients:

4 medium poblano peppers

1/2 cup finely chopped carrots

1/2 cup finely chopped mushrooms

1/2 cup diced onion

1 garlic clove, minced

1/2 cup millet

1 tsp cumin

1 tsp paprika

1/2 tsp coriander

1/2 tsp cinnamon

1/2 tsp dried thyme

1 cup cooked black beans

a handful of chopped fresh cilantro

1) Preheat the oven to 350°F.  Brush the peppers with olive oil and sprinkle with salt and pepper.  Place on a baking sheet lined with parchment paper, and roast until the skins become wrinkly and tender.

2) While the peppers are roasting, heat a couple tablespoons of olive oil in a medium saucepan.  Add the carrots, mushrooms, onion and garlic.  Cook over medium-low heat until most of the liquid has evaporated.  Add the millet and spices (cumin through thyme).  Stir the mixture around to toast the millet and distribute the spices.  Add 3/4 cup water, lower the heat to a simmer, and cover.  After 20-30 minutes, all the water should be absorbed and the millet fluffy.  It’s like cooking rice, don’t freak out.  Once the millet is done, remove from heat, and add the black beans, cilantro and salt and pepper to taste.  Set aside.

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3) The annoying part:  once the poblano peppers are cool enough to handle, cut out the stems, and slice the peppers almost in half lengthwise,  leaving some connection so that they resemble wings.  Use your fingers to scrape out the seeds.

4) Generously fill one half of each pepper with the millet mixture, fold over the other half, and place in a baking dish.  Repeat until all the peppers are stuffed.

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At this point, you can refrigerate the peppers until you are ready to heat and serve.  Otherwise, pop them in the oven until hot.  Any temperature between 350°F and 450°F  should be fine.

Variations: Millet is a wonderful, relatively inexpensive grain I finally tried, but rice, quinoa, barley, etc. can be substituted.  Just check the water and time requirement for cooking.  Any type of cooked bean, peas or lentils can also replace the black beans.  And if poblanos are too hot for you (though they’re fairly mild), you can use bell peppers which have no heat at all; the only issue is that bell peppers tend to be larger, so you may need to make more filling

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Ideas on how to serve…

Melted cheese.  Avocado or guacamole.  Hot sauce.  Salsa.  Sour cream…

Y’know. Whatever you got.

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Sharing is Yummy January 20, 2013

Filed under: Recipes — rabbit @ 9:44 am
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I like to provide things when I can.  I try to be helpful, generous, solution-giving, etc.  I like to produce.

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So when someone asks for a recipe, because they so adored the dish when I first served it

2013-01-17 18.46.04   Damn right I’m gonna supply.

So yeah.  I made this Shepherd’s Pie for Thanksgiving.  And I kinda winged it, and didn’t record the recipe.

The “meat” portion is based on/inspired by my awesomely awesome chili.

The texture of the finely chopped veggies, legumes, and the wonderful blend of spices makes a great alternative to ground beef.

Lots of flavor going on, people.

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Then there’s mashedly mashed potatoes.

I boiled the tah-toes with their own skins, plenty of salt, and some peppercorns.

Can’t hurt to add a little extras when you boil something…

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(Can you see my reflection in the wonderful Professional Kitchenaid Mixer, Tia Malena??)

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Green things = chives.  Because everyone likes chives, right?

Yellow cube things: buttah.  Because, damnit.

Vegetarian Shepherd’s Pie

Ingredients:

for the filling-

1 medium carrot

1 pint mushrooms

1 medium tomato

1 small onion (or half medium

1-2 garlic cloves, depending on your liking for garlic

1/2 cup red lentils (you can use other types of lentils, but they may require longer cooking time)

1 tsp cumin

1 tsp paprika

1/2 tsp cinnamon

1/2 tsp coriander

approx 1 cup liquid (broth, beer, water, etc.)

drizzle of soy sauce or tamari

salt and pepper to taste

for the mashed potatoes-

3 large Russet potatoes

2 tsp salt

1 tsp pepper or peppercorns (optional)

1 1/4 cup sour cream (maybe a little more if necessary)

1/4 cup (4 Tbsp) butter

1 bunch of chives, finely chopped

salt and pepper to taste

1) Make the filling.  Finely chop the carrot, mushrooms, tomato, onion and garlic.  Drizzle some olive oil in large pot and turn the heat to medium-high.  Now throw in all the veggies and lentils.  When things start to get hot, lower the heat to medium, and cover the pot partially.  Stir occasionally as the liquid from the shrooms and tomatoes evaporates.  Meanwhile, combine the spices in a small bowl.  When the mixture has lost most of its liquid, stir in the spices, then add the broth, or whatever you’re using (I used a combination of hard cider and water).  Also add the soy sauce.  Bonus: I had some fresh thyme and sage from my new patio garden and threw that in.  Allow to cook until the mixture has a chili-like consistency and the lentils are done.  Add salt and pepper to your liking.  Spread filling into a 9-inch pie plate, or an 8×8 inch baking dish (or something equivalent).  Set aside.

2) Make the mashed potatoes.  Peel the potatoes, and combine them with their skins, salt, and pepper (if using) in a large pot.  (The skin adds a bit of flavor).  Add enough water to cover the potatoes and put to boil for about half an hour, or until they are tender.  Once done, transfer the hot potatoes to a large bowl.  Reserve the water they were boiled in.  Break them up with a knife or large fork, then start mashing with either a mixer or potato masher.  Add the butter, and mix/mash it in until it’s melted.  Now mix in the sour cream, then the reserved cooking water as necessary until it’s smooth, creamy and fluffy.  Gradually add chives, salt and pepper to taste, and more sour cream if you feel it’s needed.

3) Spread the potatoes over the filling.  Make it fluffy!!  If you’re like me, more salt and pepper over the top.  Then we’re gonna be bad… and dot some little cubes of butter all over before this baby hits the oven.  And bake at 350°F, though you can turn the temperature higher if you’re lacking patience…  Until the potatoes are lightly browned…  And that butter has melted and adorned the crevices like rivers running through mountains…

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You can serve this right away.  Maybe along a nice salad like this one.

Or this one.

And for dessert, maybe some Cranberry Orange Banana Bread?

And/or irresistible Pumpkin Blondies?

Some notes…  This recipe can be adjusted in various ways.  For one, you can use different veggies than listed.  Just keep texture in mind.  You don’t want a mushy filling, so different types of mushrooms, root veggies, lentils, corn, quinoa, etc, are good options.  Second, you can use different types of potatoes, but some are more waxy versus starchy like Russets, so do your research and see what will be good for mashing.  Third, want to make this a little healthier?  Use Greek yogurt mixed with the juice of one lemon instead of sour cream.  And olive oil instead of butter?  Totally okay.  FOURTH!  Want to make it vegan?  There are plenty of vegan substitutes for butter and sour cream.  But if you have trouble getting them near you, just ask, I’ll help you out with what you got.

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And finally… Share =)

 

The Geese Are Smarter Than Us May 27, 2012

Filed under: Random,Recipes — rabbit @ 2:15 pm
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My week:

– Cracked an egg with twin yolks at work.  What if that egg had been allowed to fully develop??

– Simultaneously shredded and burned the roof of my mouth via a tempura mushroom.  Eating and drinking anything hurt for a few days.

– For the first time in my life, heard a South African speak in person.  I love that accent.

– Saw a kitty that looked just like mine, with two exceptions: this one had gray spotting instead of orange (although same pattern), and the tip of its ear was chipped.  Sooo cute.

– Finally started watching Mad Men.  (I don’t have a TV in my room, so my viewing habits are generally limited to Netflix and Hulu.)  It makes me want whiskey and cigarettes.

– Witnessed my dad run a red light.  Senior moment.  It’s okay, he’s allowed because he’s killed a bunch of people.

– Watched a family of four geese use a crosswalk.  If only my camera phone weren’t so slow…

Taking crappy pictures of food is difficult enough.

Start with fresh mushrooms and chickpeas.

(I had no appropriate segue for this.  Screw that, it’s my blog.  Banana.)

Soy sauce, honey, caraway seeds, salt and pepper.  Toss to coat.  Simple, yes?

Put them in the oven.  Walk away.

Come back to stir.  Walk away.

Take them out of the oven.

If your brother comes to visit and you’re in the bathroom, he will eat a third of the dish while it’s cooling.

That’s just how things are.

Meaty Mushrooms and Chickpeas

Ingredients:

a couple handfuls of fresh mushrooms (cremini, portobello, white button, shiitake, whatever you fancy)

2 cups drained chickpeas

3 Tbsp soy sauce

2 Tbsp honey, agave, or maple syrup

1/2 tsp caraway seeds

salt and pepper to taste (remember, even low sodium soy sauce is pretty salty, so go light on salt here)

Optional additions include: minced garlic, sliced onions, a drizzle of sesame or olive oil, and any other herbs or spices you’d like to try.

Preheat oven to 400 °F.  Toss everything together in a bowl, and transfer to an oiled baking dish.  Bake for half an hour, stirring once halfway through.  Alternatively, heat a bit of oil in a large saucepan and cook over medium-high heat until mushrooms are done.  Allow to cool slightly before serving, lest one of the juicy mushrooms scald your mouth and haunt you in your dreams.

This dish is hearty, loaded with umami flavor, and a great source of protein, so it makes a fantastical vegetarian substitute for meat dishes.  You can serve it with wild rice and sauteed greens, inside a pita with yogurt sauce, alongside mashed potatoes, or chilled on top of spring mix for an entree salad.

Not the most interesting tidbit of my week, but certainly one of the tastier ones.

 

Beggars Can’t Be Choosers March 16, 2012

Filed under: Recipes — rabbit @ 7:19 pm
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I’ve got a big ol’ soft spot for Irish culture.  It goes back to when I read Angela’s Ashes in high school.  One of my favorite books.  Ever.  Frank McCourt’s writing is, to choose an umbrella term, saturating– Irish and American history, culture, religion, tragedy, hilarity, humility, and grayness.  Lots of gray.  Because, well, it is Ireland, and it rains a lot there.  Which would explain my term for McCourt’s style…

His brother Malachy wrote a memoir as well, and I met him at a Borders’ where he was giving a lecture and promoting his book.  Granted, in the shadow of his brother Frank, but hey, at least he was there.  I was at the bookstore randomly when I saw the poster ad for his appearance that afternoon.  I freaked out and decided I’d stick around.  All I remember about Malachy McCourt’s speech was that Rosie O’Donnell would’ve been a more appropriate match to play his mother in the movie adaptation of Angela’s Ashes (versus Emily Watson), and the part where I raised my hand and said something in regards to the Catholic upbringing.  Whatever I said made me feel proud because Mr. McCourt remarked that I was very bright. I think I was about 17.   At the end of the very low key event, he bought me his own book since I didn’t have it.  And signed it, of course.

How often does a writer buy his own book for you?

This Irish-inspired dish has no potatoes.  No cabbage.  No beef or bacon, naturally.  Not even whiskey or Guinness.  (Well, it does have stout, but an American one.)  Because, as Angela McCourt would say to her sons Frank and Malachy, Beggars can’t be choosers. 

I didn’t have any traditional St. Paddy’s Day ingredients on hand (well, carrots and onions kinda count), but thought I should still crank something out.  What is Irish about this recipe is that it’s simple, comforting, resourceful, and Praise the Lard, it’s got beer in-it.

This is one of those non-recipe recipes.  It doesn’t require exact ingredients, measurements, or fancy technique.  So here’s the gist of it.

Vegan Irish-ish Stew

1) Take a veggie protein of your choice.  I had extra firm tofu.  Tempeh or seitan would be extra awesome.  Slice it into stew-appropriate sizes.  Then mix together some some molasses, vegan worcesteshire sauce, and apple cider vinegar.  Taste test your marinade before adding the protein.

2) Then roughly chop some other vegetables.  Whatever you got.  Potatoes (white or sweet), parsnips, beets, leeks, eggplant, butternut squash, leafy greens, etc.  As you can see in the second photo, I used carrots, onions, tomatoes and mushrooms.  Beans would also be good in this stew.

3) Brown your marinated stuffs in olive oil over medium-high heat.  Don’t worry about the marinade sticking to the bottom of the pot.  If you’re using mushrooms, add these after your tofu/tempeh/seitan/whatever has browned, and let those cook.

4) Now it’s time to deglaze.  Beer is actually pretty important to this recipe.  Use a stout.  Henry’s a loser and never finished this one.  It’s a pretty big bottle, and it was about half full.  A regular 12 oz bottle should be enough.  Anywho, pour it in, and start scraping the brown bits from the bottom.  Then add your other veggies, a bay leaf, a bit of thyme, salt and pepper.  If you got some other herbs or spices you wanna use, be my guest.

Let the stew simmer until all the vegetables are tender, about half an hour to forty-five minutes.  Taste and adjust.  Perhaps it’s the work of the marinade, the beer, both, or fairies… but this broth tasted impressively beefy.

If you want to thicken things up, add some starch dissolved in a bit of cold water.  Or, after you’ve browned your protein, stir in a spoonful or two of flour before adding the beer.  If you use potatoes, that will help too.  You can also use a combination of stout and wine for a fruitier flavor.

Enjoy with an Irish beverage, some soda bread, and watch the Secret of Kells.  That movie is awesome.  It has a kitty.  (You could watch Angela’s Ashes, but then you’d get depressed).

Happy St. Patrick’s Day, and don’t drink green beer.  That’s for frat boys.  Plus, it’s probably Budweiser, Coors, or Natural Ice.  Ew.

 

No Cookies. Yet. December 8, 2011

Filed under: Recipes — rabbit @ 2:21 pm
Tags: , , ,

So that was a nice little hiatus from here after Thanksgiving.

I’m lying, I missed you.  I just didn’t have the opportunity to get on here.

I’m lying, I totally did.  I  just didn’t make anything, didn’t think of anything to entertain you with at the moment.  Oh, I’ve got ideas.  TONS.  And I mean, I could’ve made some holiday cookies.  ‘Tis the season, after all.

Buuuuut I didn’t feel like it.  I’ve been battling sugar recently.  And it’s only December 8th!  There’s still 23 days of cookies, pies, cakes, chocolate and booze…  Yay<3

In light of that, here’s something to eat when you want to avoid a sugar coma and not feel all bloaty and stuff.  It’s a vegetarian ceviche, something I came up with for the Drunken Doughnut.  It fuses Peruvian cuisine with a few Japanese ingredients.  Barbara and I served it at the Boca Raton Food & Wine Festival, which I don’t have pictures of because the event was so crappily organized that we didn’t have time, proper lighting, nor electricity to catalog our glory.  But anywho, people liked my ceviche, so I made another version for you.

This recipe is almost completely raw.  It’s the marinade that’s not raw, because it’s mostly a handful of condiments mixed together.  Even the mushrooms I chose not to cook this time, as the marinade will ease them up for digestion.  If you want to, you can cook the mushrooms any way you like before adding the marinade, though I would suggest sauteeing them in sesame oil.

Wild Mushroom Ceviche

Ingredients:

approx. 1 lb wild mushrooms (Go for a variety if you can.  I used shiitake and enoki here.  For the Drunken Doughnut, I used shiitake, enoki, golden enoki, wood ear, and king oyster.  It was crazy!)

1 15-oz can palm hearts

1 small bunch of cilantro

For the Marinade:

1 large ripe tomato

2 cloves garlic

and the rest according to your taste preference…

ketchup (I know, I’m not supposed to like ketchup, but it’s a convenience here!)

lime juice

lemon juice

Peruvian yellow pepper paste

Peruvian red pepper paste

worcesteshire sauce (I used a vegan one, but you can use regular if you want)

rice vinegar

mirin (optional)

salt & pepper

 

These are shiitake mushrooms.  They’re great meat substitute shrooms because they have a deep, earthy flavor.  Remove the stems and slice the caps.  You can save the stems to make soup stock.

Then there’s enoki, which I first discovered at my faaaavorite Pan-Asian restaurant.  These little ones are delicate, and slightly sweet.  Enoki mushrooms really don’t need prior cooking, but if you must, make sure it’s brief.  They don’t like to be abused.

But you definitely want to trim off that dirty bottom.

Your best bet for crazy mushrooms is an Asian or international grocery store.  You could find some at Whole Foods, but they’ll probably be way more expensive.  So there.

And here you have mushrooms, sliced hearts of palm, and a handful of cilantro.  If you’re anti-cilantro, you can use parsley, but then we can’t be friends.

For the marinade, roughly chop the tomato and garlic.  Throw them in the food processor and hit puree.  As the processor runs, add a few tablespoons of ketchup, lime, and lemon juice.  Then a teaspoon each of the pepper pastes and worcesteshire sauce.  Maybe a little extra of the yellow pepper paste.  That one tastes awesome.

After that, a few drizzles of rice vinegar and mirin.  From there, taste the marinade and decide where you want to go with it.  If you want it to be more sweet, add more ketchup.  More tangy, more lime and vinegar.  More heat, more pepper paste.  Mo’ money, mo’ problems.  Et cetera.

Again, you can find these specialty ingredients for cheap at international grocery stores.  Except for the vegan worcesteshire sauce, which you will have to get at Whole Foods, or some other hippie haven.  Fyi, traditional worcesteshire sauce has anchovies in it, which is why it is not exactly vegetarian.  The anchovies provide that umami flavor that we are so in love with.  This vegan brand hits the spot by using apple cider vinegar, fermented soybeans, and a plethora of spices.  Ees veddy nice.

Don’t forget salt and pepper in your marinade.  That’d be ridiculous.

Then pour the marinade over the mushrooms and palm hearts.  Mix it up and refrigerate for at least a few hours, preferably overnight.  When you’re ready to serve the ceviche, slice or dice up some avocado, which you can use strictly as garnish, or toss with the rest of the mixture.  It’s way more awesome to toss the avocado into the ceviche, but I was trying to make it pretty for you…

Serve with some corn chips or rice crackers, and be awesome.

This dish will make you feel good about yourself.  This dish is a yummy excuse to bombard the dessert table.

To mix things up, you can incorporate other ingredients– sweet peppers, broccoli, cauliflower, olives, beans, corn, artichoke hearts, peas, tofu, cashews, etc.  I can even imagine sprinkling on some farmer’s cheese.  Hmm.

And yes, there will soon be dessert recipes.  I know you need them.  Like crack.

 

High School Chem, Bad. Casserole, Good. November 21, 2011

Filed under: Recipes — rabbit @ 9:09 am
Tags: , ,

I got rid of my TV when I moved recently.  The last time I had used it was months ago, and it’s not like I was trying to catch a particular show, I was just bored.  Nowadays, it’s generally a task for me to follow TV.  I can deal with Hulu and Netflix, or listening in on old Seinfeld episodes when my dad watches.  Buuuut that’s about it.  I think I was last into current television when I was trying to learn how to be a serious cook.  Not surprisingly, I watched a lot of Food Network.  Some stuff was useful, some not so much.  Some stuff made me hungry, and Paula Deen just annoyed the hell out of me.  My favorite show was Alton Brown’s Good Eats.  Because he helped me finally understand chemistry (to an extent).  Unlike my high school chem teacher, Alton made me feel validated.  Plus, he didn’t give me a C on my report card.  Or a D.  Whatever that bitch gave me…

One Good Eats episode I was particularly fond of was “Bean Stalker”, in which he made the classic green bean casserole from scratch.  Obviously, I like from-scratch food, not just for the better flavor and nutrition, but for the labor of love that goes into it.  As a vegetable-lover, it kills me to see a green bean casserole made the Campbell’s way– with limp, flavorless green beans and condensed mushroom soup that barely has any mushrooms in it.  The French fried onions are not even onions, but I consider those a guilty pleasure.

I’ve actually never made Alton’s recipe to the T.  But I’ve been inspired by it, and done a couple of my own versions.  Vegan, of course.  I depend mostly on his method of making the crispy onion topping, as well as the mushroom sauce.  As for the green beans, I like to change it up.  I like green beans, but when it comes to green veggies, they don’t quite grab my attention the way collard greens, Swiss chard, or even broccoli would.  So I encourage you to do as you please as well.  I think it’s good to be flexible.  Unlike my high school chemistry teacher…

Shrooms & Greens Casserole

Ingredients:

1 pint mushrooms

2 to 3 cloves of garlic

3 Tbsp olive oil

a few dashes each of salt, pepper, nutmeg, and any other additional herbs or spices you’d like to try

1 Tbsp all-purpose flour*

a bottle of white wine**

1 lb green vegetables (fresh green beans, collard or mustard greens, kale, spinach, broccoli, etc.), cooked***

1 small onion

1/4 cup all-purpose flour or tapioca starch for gluten-free

1/4 cup cornflour

salt & pepper

1) Slice the mushrooms and mince the garlic.  Heat the olive oil in a pan and throw in the shrooms and garlic.  Saute for a few minutes until the mushrooms start to give off their liquid.

2) As the shroom juice evaporates, add your spices.  I added a bit of dill, which may sound like an odd combination with nutmeg, but it’s quite nice.  You can try sage, thyme, basil, cumin, coriander, cloves.  Surprise yourself.

3) Once the shroom juice is all gone, sprinkle on the flour, and stir the mushrooms around to get them coated.

4) Now comes the fun part.  Pour in the wine.

Yeah, about that much.  Enough to flood the mushrooms.  This will not only deglaze the bits that are stuck to the pan, the liquid will bind with the flour and begin to thicken, creating a gravy-like sauce.

Stir it around for a few minutes and let the alcohol cook out.  Taste it occasionally to track where it’s at.  Adjust seasonings if needed.  At the very end, I added an extra schtickle of olive oil (because here’s a secret kids: fat makes stuff taste better).

5) Time for the green part.  You can either add your green veggies straight to the mushroom sauce, or layer them in your casserole dish with the sauce on top.  I used spinach and mixed it up with the mushrooms.  Set this aside.

6) For the crispy onion topping, slice the onion thinly.  To keep yourself from crying, chill the onion well.  This will at least hold back some of the sulfur so if you do cry, it will be minimal.  Or get a scuba mask.

7) Combine the flour, corn flour, and a few dashes of salt and pepper in a medium bowl.  Add the onion slices and toss them around to coat.  Spread on a baking tray lined with parchment paper.  Bake at 475°F for 30 minutes.  Stir them around to keep them from burning.

And there you have crispy onions.  Made with real onions.  How nice.

8) Finally, throw the onions on top of the casserole, and bake in the oven until hot, bubbly, and delicious.  350-400°F is good, though any temperature will do, I’m sure you’ll have other stuff in there (like a turkey carcass…).   You can prepare the three components the day before and just put them together and heat before dinner time.  How convenient.

Mushrooms, white wine, crisp onions… Yes, ma’am!

*If you’re doing the gluten-free thing, you can try arrowroot, tapioca, or potato starch.  I imagine other gluten-free flours and starches will work as well, but I think those are your best bets.  I would also recommend first dissolving them in cold water before adding to the pan.  Some starches will clump up if added directly to heat.

**Any white wine should do here, and I would stay clear of reds (though I may go crazy and try it one day).  I used the White Zinfandel I had leftover from my cranberry sauce.  If you don’t want to use booze in here, feel free to substitute vegetable broth.

 ***Keep in mind, not all greens cook equally.  Fresh spinach can be added straight to the hot mushroom sauce, while other leafy greens, broccoli, and fresh green beans should be blanched, steamed, or sauteed.  If you’re not sure, just ask me.  And make sure to treat them with salt and pepper.