I do not have many dietary restrictions. I am not against eating animals. I like to try weird, or crazy sounding things. And I love vegetarian food. I regularly eat vegetarian meals. I am no stranger to tofu (in fact, I make it regularly) and paneer is one of my favorite foods. So, I’m not quite sure why I don’t post more of my vegetarian recipes. One of my new year’s resolutions will be to get better at that, especially for all my vegetarian friends out there.
If you are not a fan of vegetarian food, you just haven’t had any good vegetarian food yet. For all of you out there sneering at the idea of eating tofu or jeering at the thought of an entree that doesn’t bleed, lower those noses! Good vegetarian food is hearty and savory. In fact, I challenge you to think of how many things you eat regularly that are already vegetarian. I bet you would be surprised. I like to tout eating vegetarian at least one day a week, mainly because Americans eat WAY more meat than we need or should. Not only does this have implications for our own culture and way of life, but also for the rest of the world. If you don’t believe me, just read some Michael Pollan. But if you don’t care about that, eating vegetarian once or twice a week can also help your health.
At least, in theory. But if that’s what you’re doing . . . Don’t start with this dish. 🙂
I had bought a box of baby bella mushrooms a little while ago and they were sitting in the refrigerator just waiting to go bad. Rather than having that happen, I decided to create something delicious with them.
I have always wanted to roast mushrooms. I never used to like them, but I’ve become more accustomed to them now (and quite fond of wild mushrooms). I think properly roasting anything makes it taste amazing, so I thought for sure that roasting these lovely little mushrooms would bring out the earthy goodness of them. It did. However, there is one simple rule to preparing good roasted mushrooms. Make sure your mushrooms are clean. Whatever you do, do NOT submerge your mushrooms in water. That can damage their delicate form and make them mushy when cooked. Simply wipe them off with a damp cloth or paper towel.
Roasted Mushrooms on Creamy Pasta
For the mushrooms, adapted from the awesome Smitten Kitchen,
1 pound of your favorite mushrooms
3 large garlic cloves, minced
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley.
For the pasta sauce, this is a classic cream sauce with cheese that you can find right here on Delectable Endeavors! You can add any kind of cheese you would like. I used parmesan for this and it was lovely.