Rachael Ray’s Veggie Meals
Going back, way back, to one of Rachael Ray’s first cookbooks, I revisited her Veggie Meals tonight. Rachael Ray is quite the prolific author, amassing 12 cookbooks so far, with another one coming out later this year. Considering her first book was only published in 1999, to say she’s been a little busy would be an understatement.
Veggie Meals is not just for vegetarians, or those of us that are crazy about vegetables. It is filled with tummy-warming soups, hearty main-course salads, pastas, snacks and more. It’s perfect for meat-eaters and meat free’rs alike. It’s 120 pages filled with recipes that fit nicely with any dinner theme, featuring everything from Red Pepper and Sun-Dried Tomato Spread, Sesame Green Beans and Creamy Cauliflower Soup to Pita Pit-zas, Artichoke Crema, Portobello Burgers and Veggie Lo Mein.
I pulled the cookbook off the bookshelf tonight in search of a recipe to make use of some mushrooms I had on hand. I settled on Wild Mushroom Spread. With The Husband detesting mushrooms and everything they stand for, this was a perfect small-batch recipe that I could manage devouring on my own (not in one sitting though!). Ready in 15 minutes, I paired it with a Pear Gorgonzola Butter Spread from Cooking Light and served it with crostini.
Check out the cookbook when you get a chance and discover some new veggie recipes perfect for you – dig in!
Wild Mushroom Spread
24 crimini mushrooms (baby portobellos)
12 fresh shiitake mushrooms
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 cloves of garlic, crushed
coarse salt and black pepper, to taste
1/2 cup dry sherry
handful of fresh flat-leaf parsley
Wipe mushrooms with damp paper towel and coarsely chop. Heat a skillet over medium to medium-high heat and add butter, olive oil, garlic mushrooms, salt and pepper. Cook mushrooms for 10 minutes, until tender and dark. Add sherry and allow liquid to reduce for 1 minute. Remove from heat and transfer to a food processor. Let mushrooms cool 5-10 minutes before adding parsley and pulse grinding into a paste. Serve with bruschetta.
