A bizarre yet yummy meal: Stuffed mushrooms with papaya
salsa and last minute curried rice. Please, don't ask me how I came up
with this combination, because I've been questioning this myself!
Stuffed Mushrooms
Stuffer sized button mushrooms
Boxed Falafel mix (such as Fantastic Foods)
Diced onions
Minced Garlic
Extra virgin olive oil
Make falafel mixture according to package directions
(which only requires adding water), and set aside. The mixture has to
sit for about 15 minutes. Preheat oven to 350 degrees.
Wash the mushrooms and break out the stems, leaving the
cap in tact. Scoop out any extra if you want more room for the filling.
Chop and smash the stem parts, squeezing these bits in paper towel to
extract as much liquid as possible and place in a bowl. Add diced onion
and garlic to taste and place in bowl. Add about an equal part of
falafel mix to what's in the bowl and mix well; using your freshly
washed hands is the easiest. Wipe the mushroom caps with olive oil, and
stuff them with the mixture, packing it down, making the stuffing level
with the top of the mushroom. Either grill or brown the mushroom tops
(meaning stuffing side UP!) in a pan. Transfer the mushrooms when golden
brown to a baking sheet and place in the oven for about 45 minutes,
lightly brushing the top of the stuffing with olive oil.
Remove mushrooms when the tops are browned and the
falafel mixture looks kind of crunchy.
Papaya Salsa
Diced papaya
Diced sweet white onions
Minced garlic
Minced jalapenos
Chopped fresh cilantro
Red wine vinegar
Squeeze of fresh limes
Cumin or chili powder
Pinch of salt
All of this is to taste, and you could coarsely chop all
but the papaya in a food processor. The salsa should be very chunky and
not like liquid. This salsa should be good refrigerated for a day or
two.
Last minute curried rice
Leftover white rice
Olive oil
Water or veggie broth
Curry powder
Parsley
Chopped green onions
Raisins
Put a little olive oil in a preheated pan. Add all
ingredients (again, to taste) except raisins, making sure you don't dump
too much broth in so you don't have mush. Saut� for about 10 minutes or
so until it seems the flavors and liquid have been absorbed. Basically,
think of the texture of fried rice, and that's pretty much what you're
aiming for. Add raisins, mix, and then transfer to a bowl, sprinkling
more green onions on top.
Serve each plate with a mound of the rice placing 2 or 3
mushrooms on top of the rice. Put a generous portion of salsa on top of
the mushrooms, and Voila! This can be served with either a side of green
vegetables such as spinach, chard, etc. with balsamic vinegar or a
salad.
Bon Apetit!
Go on to Procter &
Gamble Buys Iams and Eukanuba
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