Recipes by Gertrude Treadaway
PHOTO BY KATIE WILCOX
Pressure Cooker Beef Stroganoff
- 1 pound cubed beef stew meat
- 2 tablespoons olive oil
- 1 pound sliced portobello mushrooms
- 2 tablespoons butter
- 1/2 cup minced onion
- 1 can beef consommé
- 1 minced garlic clove
- 3 tablespoons flour
- 1 cup sour cream
- Salt and pepper
- Egg noodles
Season beef with salt and pepper. Add oil to a pressure cooker. Sauté beef using the sauté function, just until browned. Put on the pressure cooker lid and cook on high for 25 minutes. Meanwhile, sauté garlic, onions, and mushrooms in butter. Set aside.
Once beef is done, do a quick release. Stir together the flour and beef consommé. Pour into the pressure cooker with the beef. Pour in mushroom mixture. Bring to a low boil to heat everything through. Turn down heat to warm and fold in sour cream. Serve over cooked egg noodles.
- 1 pound assorted mushrooms, cleaned and thinly sliced
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of crushed red pepper
- Fresh Parmigiano-Reggiano cheese
In a salad bowl, mix together mushrooms and parsley. In a small bowl, whisk together oil, lemon juice, salt, pepper and crushed red pepper.
Add the oil mixture to the salad bowl. Toss until all ingredients are coated. Use a vegetable peeler to shave the Parmigiano-Reggiano cheese on top before serving.
Rigatoni with Mushroom Sauce
- 1 pound rigatoni, cooked
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 pound portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup stock (chicken, vegetable, or beef)
- 1 cup heavy cream
- 1/4 cup parsley, chopped
- 2 tablespoons chives, minced
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Crushed red pepper
In a large saucepan, heat the butter and olive oil over medium-high heat until they begin to simmer. Add the mushrooms and sauté until golden brown, about 5 to 7 minutes. Add the garlic and cook for 2 minutes.
Add the wine to the pan with the mushrooms. Simmer until the wine has reduced slightly more than half its volume. Add the chicken stock and simmer until it has reduced to half its volume.
Slowly add the cream and Parmesan cheese. Stir until combined. Simmer the sauce for 2 to 3 minutes, until it comes together. Stir in the chives and parsley. Season with salt and pepper, adjusting to taste. Serve sauce over rigatoni. Garnish with crushed red pepper.
Russian Mushroom & Potato Soup
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 1 teaspoon dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots. Cook for 5 minutes. Pour in broth. Season with dill, salt, and pepper. Mix in potatoes. Cover and cook 20 minutes, or until potatoes are tender but firm.
Add half and half. Mix with an immersion blender until slightly thickened. If you don’t have an immersion blender, ladle some soup into a blender, blend, then pour back into the saucepan.
Melt the remaining butter in a skillet over medium heat. Sauté mushrooms for 5 minutes, until lightly browned. Stir into the soup.
- 1/2 pound portobello mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 8-ounce package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 green onion, finely chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Heat oven to 400 F. Line a baking sheet with aluminum foil.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine.
Heat oil in a large skillet over medium heat. Add garlic and chopped stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is cool, stir in cream cheese, Parmesan cheese, green onion, black pepper, onion powder, and cayenne pepper. Mixture should be thick. Using a spoon, fill as many mushroom caps as possible with a generous amount of stuffing.
Arrange the mushroom caps on the prepared baking sheet. Sprinkle each cap with more Parmesan cheese, if desired.
Bake for 20 minutes.