Recipes: Mushrooms megastar in 2 noodle dishes and a hearty vegetarian sandwich

Recipes: Mushrooms star in 2 noodle dishes and a hearty vegetarian sandwich

Those recipes are a part of a brand new partnership between Christopher Kimball and the chefs at Milk Boulevard and the Globe Mag’s Cooking column.

At Milk Boulevard, we like the savory intensity mushrooms can upload to a dish. Portobellos display up in a white wine-miso sauce for tagliatelle pasta. We stability all that richness with a dollop of whole-milk ricotta blended with chopped recent chives. In our Mexican torta, we prepare dinner thick slices of portobellos with skinny slices of poblano chilies, a mix this is meaty and scrumptious, specifically when paired with avocado and pepper jack cheese. For our Chinese language black bean noodles with red meat, we transfer to recent shiitake mushrooms, which might be cooked with flooring red meat, scallions, garlic, pink pepper, and a daring black bean-garlic sauce. Tossed with udon noodles and lightened through recent cucumber, the result’s richly gratifying.


Makes Four servings

Tagliatelle is an egg noodle equivalent in form to fettuccine, however with a finer texture and richer taste. We used dried tagliatelle, which is offered bundled in nests. Check with the package deal instructions for cooking occasions.

Don’t omit to scrape off the gills from the undersides of the mushroom caps. If left, the gills give the sauce a murky look.

1         cup whole-milk ricotta cheese

¼      cup finely chopped recent chives

Kosher salt and flooring black pepper

8        oz. dried tagliatelle

4        tablespoons (½ stick) salted butter, divided

2        kilos portobello mushroom caps, gills got rid of, quartered and sliced ¼-inch thick

2        medium shallots, halved and thinly sliced

1         cup dry white wine

3        tablespoons pink miso

½      cup recent tarragon leaves, finely chopped

Additional-virgin olive oil, to serve

In a small bowl, whisk in combination the ricotta, chives, and ¼ teaspoon each and every salt and pepper. Put aside. In a big pot, convey Four quarts of water to a boil. Upload the pasta and a couple of tablespoons salt and prepare dinner till al dente. Reserve 2 cups of the cooking water, drain the pasta, and go back it to the pot. Upload 1 tablespoon of the butter and ½ cup of the reserved cooking water and toss to coat.

In the meantime, in a 12-inch skillet over medium-high, warmth 2 tablespoons of the butter till foaming. Upload the mushrooms, shallots, and ¼ teaspoon each and every salt and pepper. Prepare dinner, stirring, till the mushrooms have launched their moisture and are neatly browned, about 10 mins. Pour within the wine, scrape up any browned bits, and simmer till nearly evaporated, about five mins.

Pour in the rest 1½ cups reserved cooking water, convey to a simmer, and prepare dinner over medium-high till the mix has thickened, about 10 mins. Off warmth, stir within the miso and final 1 tablespoon butter. Style and season with salt and pepper.

Upload the tarragon to the pasta and toss, then switch to a serving bowl. Spoon the mushroom aggregate over the pasta. Serve dolloped with the ricotta aggregate and drizzled with olive oil.


Makes 6 servings

We make a hearty vegetarian sandwich full of sautéed mushrooms and chilies, refried beans, mashed avocado, and cheese. You additionally may just upload lettuce, sliced tomatoes, and cilantro. A flattish roll referred to as a telera is used for making tortas, however you’ll use any form of spherical roll with a cushy inner and a skinny, frivolously crisp crust. Don’t use cushy, fluffy rolls, reminiscent of hamburger buns. They gained’t grasp up below the load of the fillings.

7        tablespoons extra-virgin olive oil, divided

8        oz. portobello mushrooms, stemmed, gills got rid of, caps sliced ¼-inch thick

2        poblano chilies, stemmed, seeded, quartered, and thinly sliced

1         medium yellow onion, halved and thinly sliced

Kosher salt and flooring black pepper

15½-ounce can pinto beans, tired, ¼ cup liquid reserved

2        teaspoons flooring coriander

¼      cup tired sliced pickled jalapeños, chopped, plus 1 tablespoon pickling liquid

2        ripe avocados, halved, pitted, and peeled

2        tablespoons lime juice

6        kaiser rolls

6        deli slices or Four oz. shredded pepper jack cheese

Warmth the oven to 450 levels with a rack within the heart place. Line a rimmed baking sheet with foil, then brush with 2 tablespoons of the oil. In a nonstick 12-inch skillet over medium, warmth 2 tablespoons of the rest oil till shimmering. Upload the mushrooms, chilies, onion, and 1 teaspoon salt. Prepare dinner, stirring, till the greens are mild golden brown and softened, about Eight mins. Switch to a medium bowl and tent with foil to stay heat.

Go back the skillet to medium-high, upload 2 tablespoons of the rest oil, and warmth till shimmering. Upload the beans and coriander and prepare dinner, mashing, till the mix bureaucracy a rough, dry puree and starts to brown on the edges, about Three mins. Stir within the bean liquid and prepare dinner, stirring continuously, till the beans are as soon as once more dry, about 1 minute. Off warmth, stir in ¼ teaspoon each and every salt and pepper, the pickled jalapeños, and the pickling liquid. Put aside.

In the meantime, in a medium bowl, mash the avocados with ½ teaspoon each and every salt and pepper and the lime juice. Put aside. Position the highest and backside halves of the rolls, minimize facet down, at the ready baking sheet. Brush with the rest 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Bake till crisp and golden brown, Three to five mins. Switch the tops to a big plate and switch the ground halves minimize facet up. Depart the oven on.

Divide the bean aggregate calmly a number of the backside halves of the rolls. Best with the mushroom aggregate, adopted through the pepper jack cheese. Bake till the cheese starts to soften, Three to five mins. Take away from the oven. Unfold the avocado aggregate at the minimize facets of the highest halves of the rolls, then position on best of the tortas.

 Mushroom, Poblano Chili,  and Refried Bean Tortas.

Connie Miller of CB Creatives

Mushroom, poblano chili, and refried bean tortas.

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Makes Four servings

This riff on Chinese language zha jiang mian — noodles with red meat and fermented bean sauce — substitutes ready black bean-garlic sauce for the normal and harder-to-find fermented yellow or brown bean paste. By itself, the sauce tastes intense, however its boldness is balanced through the impartial taste of the noodles and the freshness of the cucumber. You’ll discover it within the Asian aisle of maximum better grocery shops. You should definitely totally drain the noodles prior to portioning them; extra water clinging to them will dilute the sauce.

Don’t salt the water when cooking the noodles; the sauce supplies various salt for the dish. And don’t omit to order 1 cup of the cooking water prior to draining the noodles.

12      oz. dried broad, thick wheat noodles (reminiscent of udon)

2        tablespoons grape-seed or different impartial oil

8        oz. recent shiitake mushrooms, stemmed and finely chopped

12      oz. flooring red meat

4        scallions, white and lightweight inexperienced portions minced, darkish inexperienced tops thinly sliced

4        medium garlic cloves, minced

½      teaspoon pink pepper flakes

½      cup dry sherry

3        tablespoons black bean-garlic sauce

1         tablespoon hoisin sauce

1         tablespoon low-sodium soy sauce

2        tablespoons plus 1 teaspoon unseasoned rice vinegar, divided

½      English cucumber, thinly sliced at the diagonal, then minimize into matchsticks

In a big pot, convey Four quarts of water to a boil. Upload the noodles and prepare dinner till delicate, five to six mins. Reserve 1 cup of the cooking water, then drain the noodles and rinse below cool water till chilly. Drain neatly, then put aside within the colander.

In a 12-inch skillet over medium-high, warmth the oil till shimmering. Upload the mushrooms and sauté till softened and the bits clinging to the ground of the pan start to brown, about Three mins. Upload the red meat and prepare dinner till crispy and caramelized, about 6 mins.

Stir within the minced scallions, garlic, and pepper flakes, then prepare dinner till aromatic, about 1 minute. Upload the sherry and prepare dinner, scraping the pan, till evaporated. Stir within the reserved cooking water, black bean sauce, hoisin, and soy sauce. Carry to a simmer and prepare dinner over medium, stirring sometimes and breaking apart any huge bits of red meat, till the sauce has the consistency of skinny gravy, Four to five mins. Off warmth, stir in 2 tablespoons of the vinegar.

Whilst the sauce simmers, season the cucumbers with the rest 1 teaspoon vinegar. Divide the noodles amongst serving bowls, then spoon the sauce over them. Best with sliced scallion vegetables and cucumber.

Christopher Kimball is the founding father of Milk Boulevard, house to {a magazine}, college, and radio and tv presentations. Ship feedback to [email protected]. Christopher Kimball is the founding father of Milk Boulevard, house to {a magazine}, college, and radio and tv presentations. Globe readers get 12 weeks of entire virtual get entry to, plus two problems with Milk Boulevard print mag, for simply $1. Move to Ship feedback to [email protected].

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