Tag: Vegetarian

STUFFED BAKED MUSHROOMS with Nepitella

On this occasion, I prepared stuffed, baked mushrooms (funghi ripieni or funghi farciti in Italian) with the herb called Nepitella.

Nepitella (calamint) is not very well known in Australia, but this aromatic herb is used in the regions of Tuscany and Lazio especially for the cooking of artichokes and mushrooms and other vegetable, but also eggs (surprising!).

This version of stuffed mushrooms was prepared for a gluten and dairy-free friend and I used crumbed gluten-free crackers. When not cooking for a gluten and dairy-free friend, I use breadcrumbs (any grain) and add grated Parmesan cheese to the stuffing mixture.

Apart from the crumbed cracker biscuits, these mushrooms are stuffed with the mushroom stalks, silver beet (or spinach), parsley, garlic, nutmeg, extra virgin olive oil and the herb Nepitella that I am growing on my balcony.

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I have used Nepitella to stuff  delicate tasting fish and I also like it with pork. A couple of months ago I was in Tuscany and I enjoyed collecting Nepitella (it grows wild).  

Marjoram or thyme also go well with mushrooms. The larger leaves in the photo below are young plants of Warrigal Greens.

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Nepitella -the small round leaves.

No need for quantities in this recipe…once again, you can estimate how much of each amount you wish to use for the stuffing.

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stuffing – cracker biscuits, parsley, walnuts, garlic, nutmeg grinder.

PROCEDURE

Preheat oven at 180˚C

Wipe the mushrooms clean. Remove the stalks and finely chop them. Slice and chop the silver beet or spinach leaves. Crumb the cracker biscuits (or use breadcrumbs). .

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Heat the oil in a pan add the chopped mushroom stalks and garlic. Cook for about 2 minutes until soft and golden. Remove from the stove.

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Mix in in the silver beet or spinach, walnuts, biscuit (or bread) crumbs, a dash of extra virgin olive oil, salt and pepper, herbs and nutmeg. Spoon the mixture onto the mushrooms.

Bake them until cooked throughout and browned on top. Mine were large mushrooms and I baked them for 15–20 minutes, I used baking paper with a little extra virgin olive oil.

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HERB-STUFFED MUSHROOMS: A CULINARY EXPERIMENT

STUFFED MUSHROOMS with pine nuts and fresh breadcrumbs – Funghi ripieni

FUNGHI AL FUNGHETTO (Braised mushrooms)

IN PRAISE OF SEASONAL VEGETABLES

I love eating vegetables and a meal without them is unimaginable. The photos in this post are of some of the produce I bought last Saturday at my regular vendors stall in The Queen Victoria Market. I did not bother to put in potatoes, celery, carrots, herbs and the other fruit that I bought – I wanted to show in the photos the seasonal produce I am buying now and very much enjoying.

Vegetables have always been an important part of the Italian diet. There may be several reasons for this and without going into too much detail, Here are a few of them.

Culturally Italians have cooked vegetables in interesting ways: braise, grill, fry, boil and dress, roast, etc. whereas Anglo-Australians tended to primarily boil, steam, roast.

Historically Italians have cultivated and eaten a large variety of vegetables. The following vegetables are relatively new in Australia: fennel, chicory, broccoli, zucchini, eggplants, peppers, leafy vegetables for salads e.g. radicchio, romaine lettuce.  When I arrived in Australia the only common vegetables were cauliflowers, cabbages, carrots, pumpkins, peas and string beans.

Italians are very health-conscious. The Romans learned a great deal from the Ancient Greeks. Illnesses and other health problems were treated with herbal remedies and there was an interest with what one ate and when, the combination of foods and its effects on the body. This interest has continued and Italians are still very particular about their health especially the digestive system.

Economically vegetables are cheaper to grow than meat, which means they are also cheaper to buy and many Italians in years gone by could not afford to eat large quantities of meat; although fish was cheaper, some could still not afford to eat fish, either. Australia is said to ‘have ridden on the sheep’s back’ – by the late 1830’s there were sheep in every colony and raising and eating meat is embedded in the Australian culinary culture.

Increasingly, ethical dilemmas and health concerns have caused many people to become vegetarians and I have many friends who are. I have had many conversations with people who are making an effort to eat less and less meat and I too, seem to be cooking meat less frequently – not that we have ever eaten very much meat in my house.

For a variety of reasons and perhaps coincidence being vegetarian is also getting some attention in the media and at events. As part of the Melbourne Food and Wine Festival, I attended an event at the Melbourne Town Hall where six speakers debated the topic Animals Should Be Off the Menu. For the proposition:  Peter Singer, Philip Wollen, Veronica Ridge. Against the proposition: Adrian Richardson, Fiona Chambers, Bruce McGregor. Those who attended were able to vote to decide the outcome of the debate and perhaps not surprisingly, the side arguing that animals should be off the menu, clearly won.

A few weeks after the debate Richard Cornish, a well-respected Melbourne journalist held in high esteem for his integrity, announced in The Age Epicure (Tuesday publication of The Age Melbourne newspaper) that he had given up eating flesh and had lost an incredible amount of weight. A photo of his healthy-looking face and beaming smile accompanied the article and said it all.

There are many posts on this blog about vegetables, how to clean and how to cook them, but far too many to list here.

Use the search buttons to find recipes for: artichokes, broad beans, cardoons, cavolo nero, chicory, cime di rape, celeriac, fennel, indivia (escarole, endives) kohlrabi, salad greens – frisée, also called curly endive, romaine, radicchio, radish etc.
Let’s not forget summer vegetables: eggplants, peppers, tomatoes, zucchini….

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