Mushrooms
Beer Battered Fried Mushrooms

Beer Battered Fried Mushrooms

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It’s football watching weekend again.  This time the game food is Fried Mushrooms with a Horseradish Dipping Sauce.  Watch these disappear quickly as you serve them to your family and friends.

Ingredients

1 large package of button mushrooms

1 1/2 cups of self rising flour

1 tsp of cayenne pepper

1 Tbsp of salt

1 16oz bottle of dark beer

3 cups of vegetable oil

Horseradish dipping sauce (or sauce of your preference)

Directions:

In a large pot, heat oil to a temperature of 325 degrees.

Meanwhile, in a mixing bowl make the batter by combining flour, cayenne pepper, salt and beer.  Dredge mushrooms in the batter in small batches and then transfer to the hot oil.  Cook until golden.  Drain on a wire rack.

Serve with you favorite dipping sauce.

 

Lentil Vegetable Soup with Crispy Kale

Lentil Vegetable Soup with Crispy Kale

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If you like a hearty AND healthy soup, try this Lentil Vegetable Soup.  It’s loaded with fiber and flavor Instead of serving it with crackers, I make some quick salty kale chips.

Ingredients:

2 leeks, sliced, washed and chopped

4 carrots, peeled and diced

3 stalk of celery, diced

1 small container of button mushrooms, diced

1- 14.5 oz can of diced tomatoes

salt and pepper

1 Tbsp of cumin

1 Tbsp of thyme

8 cups of chicken broth

1 lb of dried lentils

3 stalks of kale, chopped and stems removed

Leeks take awhile to prepare, so begin this recipe by slicing, soaking, draining and chopping them.  (Or you can buy frozen leeks at Trader Joes and save yourself a few minutes.)

Over medium heat, add oil to a large pot.  Add leeks, carrots and celery.  Cook for 5 minutes, stirring occasionally.  Add in diced mushrooms.  Continue to cook for 2 more minutes.

Season with salt, pepper, cumin and thyme.  Add diced tomatoes.  Cook until all ingredients blend and warm together, about 3 more minutes.  Add chicken stock and lentils.  Turn heat up to high and wait until the soup begins to boil.  Once at a boiling point, stir, cover, and reduce heat to low.

Simmer 30 minutes.

Meanwhile.  spread kale on a cookie sheet.  Spray lightly with cooking spray and season with salt. Place in a 275 degree oven for 20 minutes.   Cook kale for 10 minutes and then add as a garnish to the soup when ready.