Tag Archives: green onion

Mushroom Duo

Spring is finally here … daffodils are the first flowers that bloom in my ‘garden’.

I didn’t grow up eating mushrooms. In fact, my first exposure to them came in the form of canned mushrooms which, texturally, didn’t appeal to me at all.

And then I discovered fresh mushrooms, especially the ubiquitous white, button mushrooms that are often found on sale. They used to be available loose in grocery stores but now, they’re usually packaged in half and full pound versions, sliced or whole.

BUYING TIPS for button mushrooms: If possible, buy them whole as they’ll last longer. Also, make sure that the mushrooms in the package are compact and white without the browning ‘gills’ being exposed. Gills are an indicator of maturing/mature mushrooms and the flavour is more intense. If you want a ‘cleaner’ presentation, stick to the young, solid white mushrooms. Size is not an indicator of maturity so don’t be fooled. There’s also less wastage if you buy young mushrooms since, as they mature, the stems become tough and ‘woody’ and you’ll want to discard them.

Bacon and Mushroom Quiche

I used one of the pre-baked shells from the coconut cream pie recipe. With the additional baking and the savoury filling the pastry was perfect, backing up my belief that under-baking was one reasons for the disappointing cream pie result.

Bacon and Mushroom Quiche – serves 1

1 5 1/2 inch pre-baked pie shell
1 large egg
1/3 cup milk
pinch of salt
pinch of ground nutmeg
2-3 strips crispy bacon, sliced
1-3 (depending on size) mushrooms, diced
2-3 tbsp grated cheddar cheese

Preheat the oven to 375 deg Fahrenheit.

Place the pie shell on a baking sheet to prevent spillage during transport. Spread the bacon and mushrooms over the base of the pie shell.  Sprinkle some of the cheese over the top.

In a medium sized bowl, whisk together the egg, milk, salt and nutmeg. Pour the custard mixture over the contents of the pie shell. Sprinkle the rest of the grated cheddar over the top.

Transfer the baking sheet and quiche into the oven and bake for 30-35 minutes or until the custard is set. Let cool and serve with a salad for a light lunch.

Mushroom and Shrimp Scampi

Mushroom and Shrimp Scampi – serves 2

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 pound white button mushrooms, sliced and diced
1 small red, orange or yellow sweet pepper, medium diced
9-12 large raw shrimp, peeled except for the tail
2-3 tbsp green onion tops for garnish
salt and white pepper to taste
1/4 tsp garlic powder

200 gm fettuccine or spaghetti, cooked according to package directions

In a small bowl, combine the raw shrimp, a pinch or two of salt and the garlic powder. Let sit for a few minutes.

In a large saute pan over medium-high heat, add the butter and olive oil. When hot, add the mushrooms. Sprinkle about 1/2 tsp of salt over the top and saute until most of the moisture is gone and the mushrooms are lightly golden. Add the diced peppers and saute for another couple of minute until barely tender.

Push the vegetables to one side and add the seasoned shrimp. Saute just until the start getting pink on one side and then turn and continue sauteing until the second side is also pink and the shrimp have started to curl up. Combine the shrimp and veggies, taste and add additional salt and pepper if needed.

Add the cooked pasta, stir through to coat with the butter and olive oil. Taste and adjust seasoning a final time.

Divide the pasta evenly onto two plates, sprinkle the green onion tops over the pasta and serve

BONUS: Tortilla pizzas topped with the last of the mushrooms in the veggie crisper.

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Green Onions … Take 2

You can often find those little bundles of green onions on sale … 2 for 99 cents …  in your grocery store.

But if, like me, you’re on your own, you may be hesitant to buy them, because they don’t keep their crisp texture long before they start to wilt from the outside in. And there’s a lot of wastage, even if you wrap the green onions in paper towels, bag them, and keep them in the vegetable crisper drawer of your fridge.

However, there ARE ways to extend the lifespan and usefulness of your green onions.

Options for using your green onions

1. Use immediately – Just trim off the roots, slice up the green tops and white bottoms and use.

a) saute just the white bottoms and use in place of 1-2 tbsp required by your recipe
b) use the pretty green tops as a garnish in place of fresh parsley, coriander, mint etc

2. Freeze – Place the leftover sliced onion (top and bottom) in an air tight container and freeze. Use a tbsp or more as required by your recipe. They may not be as pretty a garnish as the fresh thing but sprinkle some of the frozen pieces over the top of a bowl of hot chili, stew or soup. They will thaw quickly and you can stir them into your dish before eating.

3. Grow hydroponically – Cut off the green tops and one or more of the bottoms if required by your recipe. The rest of the bundle … place it into a large glass or small jar filled with water and place it on your windowsill. Replace the water every few days so the water and roots don’t get too slimy. The roots will produce new stems once, even twice.

NOTE: Harvest the green tops often or they’ll get top heavy and flop over. The older outer stalks will be thicker and chewier than the tender shoots in the center.

You can cut the green stalks down a bit farther than I did. As you may be able to see, the roots are getting quite big. I HAVE trimmed the roots back when they got too long but that can be a shock to the plants and they’re unlikely to be very productive from that point. This leads to your final option.

4. Replant – Plant the stubby bottoms in a pot of soil. Place in a sunny area in your house, if it’s winter, or outside in the spring/summer, and you’ll have your own green onion plants to use.

Sourdough Starter Green Onion/Scallion Pancake

ETA: Compare these to the ‘classic’ green onion/scallion pancakes here.

As a resource, YouTube is amazing. (And a huge way to fritter away a lot of free time … but that’s something we each have to deal with in our own way.)

Recently, I ran across an intriguingly titled video, “Never Ever Throw Away Your Sourdough Starter!” on Brothers Green Eats‘ channel and followed it to find one of the easiest SD recipes I’ve ever tried. And, it’s pretty tasty too.

Green Onion/Scallion Sourdough Pancake

 

Dipping Sauce for the Pancake – I use this same sauce for my pot stickers.

Dipping Sauce

1 teaspoon Asian chili sauce, Sriracha or sambal oelek**
1/4 cup soy sauce
2 teaspoon sesame oil (reduced to 1/2 tsp)
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

** What I used

Mix together until sugar dissolves. Sprinkle some sliced green onions and/sesame seeds on top just to make it look pretty. 🙂