Shiitake Stir Fry

In my house (and many of yours I would suspect as well) the move from summer to fall brings significant changes to my lifestyle. Instead of spending my weekends at the beach, working on a tan and letting the salty air wash away all the troubles from the past week, life moves a little slower after Labor Day. Sundays are spent with football and friends, and a big meal. I am excited to dive into new recipes that I have bookmarked, but would never dream to tackle during the week. I hope to share my favorites with you as the weather turns and we all long for that dish that will warm from the inside out.

That being said, there are still 4-5 days each week that dinner needs to come together fast. A slow-cooking stew is not going to cut it when I arrive home hungry and tired. I have found that after a busy day, cooking is actually an escape for my mind to wander, as I chop and sauté. As long as there are minimal directions to follow and no fussy sauce to send me into a panic, dinner is a wonderful accomplishment to end the day with. Simple is key here, and stir fry is one of my favorites. The one below is a recent addition to my collection, and definitely worth repeating, again and again.

Shiitake Stir Fry
adapted from Vegetarian Times . serves 2

1 t cornstarch
1 t water
2 T tamari
1 t sesame oil
2 t sriracha (Thai hot sauce)
3 T olive oil
3 garlic cloves, minced
3 t minced fresh ginger
2 cups sliced fresh shiitake mushrooms
3 c bok choy
1 red pepper, seeded and sliced thin
1 recipe baked tofu
3 scallions, chopped
1/4 c chopped cashews
 
In a small bowl, combine cornstarch, water, tamari, sesame oil and sriracha. Stir well and set aside.
 
Heat olive oil over medium high heat. Add garlic and ginger, and cook 2-3 minutes, stirring often, until garlic begins to brown. Stir in mushrooms, greens and pepper. Cook 3-4 minutes, until vegetables are almost tender. Add baked tofu and sauce. Stir well, and cook 2-3 minutes, until well coated. Remove from heat and stir in scallions and cashews, before serving.

Wild Rice Patties

When I think of wild rice and mushrooms, I undoubtedly think of the fall. In fact, my inspiration came from a recipe for Autumn Wild Rice Rissoles. Cranberries, nuts, sage—you know the drill. I liked the idea of using rice as a patty base. Almost as much as I liked the idea of turning one more thing into a patty.

And as luck should have it, spring brings quite a tasty mushroom, the morel. The food world goes gaga over these things. Is it the $20/lb+ price tag which screams “I’m so expensive I must be good”? For me, it is more about the thrill if the hunt and the intense interest of coming across something which has such a short growing span. Last May brought both morels and fiddlehead ferns into my sight. If you can find them, expanding your tastes is always fun. If not, substitute your favorite mushroom variety. This is a simple recipe, which can be taken in so many directions. However I’ll definitely be making again as is, because often times, simple is best.

Wild Rice Patties
makes 8 small patties

1 egg
2 c cooked wild rice, brought to room temperature (leftover rice works great)
1/4 c chopped mushrooms (about .25 lbs)
3 T finely chopped chives
2 T chopped mint
1 1/2 t salt
1/2 t pepper
3 T olive oil

In a large bowl, whisk egg. Add rice, mushrooms, chives, mint, salt and pepper. Stir well, and form into 8 patties. In a large sauté pan, heat olive oil over medium heat. Transfer patties to the pan, press down with a spatula, and cook 5-7 minutes, until golden brown. Flip patties over, press down with a spatula, and cook 5-7 minutes, until golden brown. Serve warm.

Mushroom & Swiss Chard Quesadillas

This is so simple, that I hesitated even sharing it here. But then I remembered a recent conversation with my friend Kelly about making quick, healthy meals. Kelly has just started her new career as a stay-at-home mom (congrats Kelly!) to two young boys, and one of her goals is to learn how to cook. I admire her efforts, as I imagine her days will be very busy! I often plan two or three meals each week that are I guess you would say are no-brainers. No recipe, no cookbook—just tired ol’ me, a few simple ingredients, and a goal of eating within a half hour. Let’s call it 30-Minute Meals-a-la Erin. Except I promise not to say yum-o.

Swiss chard is often overlooked for its flashier cousin spinach, but it is full of vitamins and I beg you to give it a try. I really enjoyed the flavors here, they all mellowed together into something quite nice, however the best thing about something like this is that it can be made to order. No mushrooms for picky eater no. 1, omit the habanero for your heat-sensitive other half or sneak a few extra vegis onto your more adventurous eater’s plate. There is something gratifying about spending hours in the kitchen preparing a meal that will be talked about for weeks. But on most days, dinner doesn’t have to take hours to be satisfying and healthy.

Mushroom & Swiss Chard Quesadillas
makes 4

3 c sliced mushrooms
1 large bunch swiss chard, chopped, tough stems discarded
1 habanero or jalapeno, chopped
4 scallions, chopped
1 small handful cilantro leaves, chopped
1/2 t salt
eight 8” tortillas
2 c shredded cheddar, cheese

Preheat oven to 400F. In a large sauté pan, add the mushrooms, swiss chard and habanero, over medium-high heat. Cook 3-5 minutes, until mushrooms begin to give off their juice. Stir in scallions, cilantro and salt. Allow to cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.

Arrange tortillas on two baking sheets. Divide cheese among each tortilla. Transfer to oven, and bake 2-3 minutes, until cheese begins to melt. Carefully remove from oven, and divide mushroom mixture among four tortillas. Top with the remaining four tortillas, and return to oven. Bake 4-5 minutes, until the edges turn golden brown. Enjoy topped with salsa and sour cream.