This week's Barefoot Bloggers recipe was chosen by Chelle of Brown-eyed Baker
Check out her blog for the recipe or click HERE for the original, creamy recipe.
I hate mushrooms. There, I said it. They are the one food that I do not like. I will eat them mixed in with other foods, but when they are the star of the show, hmmm, I seriously have a hard time.
But, I wanted to be a good sport, so I thought to myself, I will make this soup and surely someone will like it. I will pair it with something I know I will like on the side and it will be fine. I was shocked to find Portobello, Crimini, and Shitake mushrooms all at my grocery store. I had my half and half and milk ready to go.
But, when I saw the part about straining out the carrots, stems and onion, I just couldn't do it. I didn't want to waste those yummy vegetables.
So then I saw the stick of butter to cook the leeks in- nope, couldn't do it. If I am going to use a stick of butter and a cup of cream, I better be looking some sort of dessert in the face.
That is when this simply became Wild Mushroom soup- broth based. Maybe this one turned out to be a little more Mary Ann, and a little less Barefoot Contessa. Sorry, really I am.
Forgive me my fellow Barefoot bloggers, please. I ate a bowl of it, and it wasn't half bad. I got the mushrooms down and saved my calories for something later this week.
Now, on to the wraps. Absolutely fabulous. I love red lentils, so I was excited about these and they were wonderful. The salsa alone was great. That is how I like mushrooms, mixed into the filling, so you can't really tell. But, hey I attempted it and didn't just give up after seeing the title of the recipe. That has got to count for something!
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
2 tablespoons good olive oil1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh oregano plus 1 teaspoon minced oregano leaves, divided
Freshly ground black pepper
2 leeks, white and light green parts, chopped
2 cups vegetable stock
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat 1 Tbls olive oil in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
Meanwhile, in another large pot, heat 1 Tbls olive oil and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown, adding water if necessary to keep from burning. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
Add the vegetable stock and transfer leek/mushroom mixture to the mushroom stock pot.
Bring back to a boil and then simmer until ready to serve. Serve with fresh oregano leaves
Red Lentil and Portobello Wraps with Feta and Tomatillo Salsa adapted from Fitness Magazine
1/4 habanero pepper, stemmed and minced
1/2 scallion, chopped
1 onion, chopped
6 tomatillos, chopped
1 Tbls chopped fresh oregano
1 garlic clove, minced
2 Tbls chopped fresh cilantro
1/2 cup cooked, cubed zucchini
1/2 cup toasted fresh corn
juice of 1 lime
salt and pepper to taste
1 Tbls olive oil
1/2 onion, thinly sliced
1/2 cup diced red potatoes
1 cup sliced portobello mushrooms
2 garlic cloves, minced
1/2 cup red lentils
3 cups fresh spinach
2 Tbls chopped fresh oregano
1/4 tsp chili powder
1/2 cup feta cheese, cubed
whole wheat or multigrain tortillas
cilantro and radishes, for garnish
Place first 8 salsa ingredients in a food processor and pulse until chunky. Add remaining salsa ingredients and season with salt and pepper.
Heat 1 Tbls oil in a dutch oven over medium high heat. Saute the onion for 5 minutes. Add potatoes, garlic and mushrooms. Cook for 10 minutes, adding a little bit of vegetable stock to keep from getting too brown. Add lentils and rest of vegetable stock. Cook for 25 minutes. Remove from heat and stir in spinach, oregano, and chili powder. Add feta.
Preheat oven to 425 degrees F. Spoon 2-3 Tbls lentil mixture (you might have to do this with a slotted spoon, if too juicy) in the middle of a tortilla. Fold sides into middle and then other sides. Place seam down on a cooking sheet coated with cooking spray. Repeat with remaining tortillas and filling. Spray wraps with cooking spray and cook for 20 minutes, until crispy. Serve with salsa. Garnish with cilantro and radishes.