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.

 

 

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Ingredients

  • 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

Instructions

    Cannellini Beans
  1. If using dried beans, sort through beans to eliminate stones and sticks. Rinse.
  2. 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.
  3. Boil for at least 10 minutes, then lower heat and simmer for 1 1/2 or until tender.
  4. Remove bay leaf.
  5. 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.
  6. Bring to a gentle boil for 10 minutes, then lower heat and simmer for 30 minutes.
  7. Remove bay leaf.
  8. Kale
  9. Rinse and take leaves off stem. You can dice the stem and sauté if you like.
  10. 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.
  11. Portobello Mushrooms
  12. Take stems and gills off portobello mushrooms.
  13. Chop one of the three mushrooms,. Set aside.
  14. Add a teaspoon of olive oil or 1 tablespoon of water in with the portobello mushrooms in a skillet (to water sauté) until brown.
  15. Remove from skillet.
  16. Add remaining onions, and garlic to skillet with 1 tablespoon water scrapping all the bits in the skillet until onions are translucent.
  17. Add balsamic. Cook an additional 10 minutes.
  18. Presentation
  19. Place beans on plate.
  20. Top with kale.
  21. Add a portobello mushroom cap.
  22. Top with sauce.
  23. Serve.
http://www.beyondnfinity.com/portobello-mushroom-filets-with-kale-and-cannellini-beans/

 

 

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