Hearty Goodness for a Fall Dinner
I love autumn. The slight chill in the air. The exchanging of light summer clothes for warmer clothing and blankets. The preparation for Halloween , Thanksgiving, and Christmas. The aroma of soups and stews bubbling away in the kitchen. It is also a time when heartier meals are in order. One of those meals are are those that involve the great mature “CRIMINO” mushroom – a larger version of the little brown crimini mushroom. These beauties have a dense flavor giving way for both a “meaty” flavor and texture extremely satisfying to plant eaters and meat eaters alike. Which brings me to this dish:
Yes, I have an entire plate of protein here yet it’s filling, satisfying, and simply delicious. Now you can also make this Korean by adding a bowl a rice, a bowl of soup, more vegetables, sauces, and kimchi; then you have a really satisfying and exciting meal.
- 1 pound dried cannellini beans or 2 cans cannellini beans (drained and rinsed)
- 1 medium onion, diced and divided
- 6 cloves garlic, minced and divded
- 1 bay leaf
- 2 ribs celery, thinly sliced and divided
- 1 bunch kale, shredded
- 3 portobello mushroom caps, stems and gills removed
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- If using dried beans, sort through beans to eliminate stones and sticks. Rinse.
- Place beans in a pot and cover with at least 2 inches of water or 5 or 6 cups of water, 1/4 cup celery, 1/2 cup onions, 1 teaspoon garlic, and one bay leaf.
- Boil for at least 10 minutes, then lower heat and simmer for 1 1/2 or until tender.
- Remove bay leaf.
- If using canned, drain and rinse beans in a colander. Sauté 1/4 cup celery, 1/2 cup onions and 1 bay leaf in a pot until translucent. Add 2 cups of water or vegetable broth (if desired) and 1 teaspoon minced garlic.
- Bring to a gentle boil for 10 minutes, then lower heat and simmer for 30 minutes.
- Remove bay leaf.
- Rinse and take leaves off stem. You can dice the stem and sauté if you like.
- Sauté 1/4 cup celery, 1/4 cup onion, and kale. Add garlic and 1 cups water or vegetable broth (if desired). Cook on medium for 20 minutes.
- Take stems and gills off portobello mushrooms.
- Chop one of the three mushrooms,. Set aside.
- Add a teaspoon of olive oil or 1 tablespoon of water in with the portobello mushrooms in a skillet (to water sauté) until brown.
- Remove from skillet.
- Add remaining onions, and garlic to skillet with 1 tablespoon water scrapping all the bits in the skillet until onions are translucent.
- Add balsamic. Cook an additional 10 minutes.
- Place beans on plate.
- Top with kale.
- Add a portobello mushroom cap.
- Top with sauce.