Here are a mushroom dish and a side for National Mushroom Day. Enjoy!
Veal Medallions in Marsala Porcini Sauce
1 oz dried porcini mushrooms
1 oz dried chanterelle mushrooms
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1 clove garlic, crushed in garlic press
Sea salt and freshly ground black pepper
1 tsp minced fresh rosemary
1 veal roast, about 2 to 2 ½ lbs, roasted to rare, rested and cut into medallions
1 pound of fresh light whole wheat pasta
1 small red onion, finely chopped
¼ cup dry Marsala wine
2 ½ cup low sodium chicken broth
Boil 2 cups of the chicken broth and turn heat off. Steep the dried mushrooms in chicken broth for 30 minutes. Drain the mushrooms, reserving the liquid. Chop the mushrooms and set aside. Strain the mushroom broth into a clean bowl through a fine-mesh sieve lined with a paper towel or cheesecloth. Set aside.
In a large heavy skillet, melt the butter with the olive oil over medium-low heat. In a small bowl, combine the garlic, 1 teaspoon of salt, and the minced rosemary and mix into a paste. When the butter is melted and beginning to sizzle, add the garlic-rosemary paste to the pan and cook, until the garlic is fragrant, about 2 minutes. Arrange the veal medallions in the pan and raise the heat to medium-high. Season with freshly ground black pepper. Brown the medallions on both sides and transfer to a warm serving platter and cover loosely with foil to keep warm.
Add the onion to the pan an cook, stirring often, until the onions just begin to soften, about 3-4 minutes. Raise the heat to high and stir in the Marsala wine. Let the wine bubble for about 1 minute, then pour in the reserved mushroom broth and the remaining ½ cup of chicken broth. Cook at a lively simmer until the liquid has reduced by about a half, 3-5 minutes.
In boiling salted water cook the pasta until al dente. Drain and reserve ¼ cup of pasta water.
Mix the medallions with the pasta in the skillet on low heat. Add the pasta water and stir. Spoon the sauce over medallions and pasta and serve immediately.
Spicy Sauteed Kale and Chickpeas
(Courtesy of Rustic Italian, Domenica Marchetti)
3 large cloves garlic, thinly sliced
¼ cup extra-virgin olive oil
1 lb lacinato kale, tough bottom stems removed, leaves and stems coarsely shredded
1 can chickpeas, rinsed and drained
1 small fresh hot chile, seeded and minced, or a generous pinch of dried red pepper flakes
In a large heavy frying pan over medium-low heat, warm the garlic in the olive oil, stirring often, until softened but not browned, about 5 minutes. Put about half of the kale in the pan, or as much will fit without spilling. Cover and let wilt for about 2 minutes and uncover and add the remaining kale. Using tongs, turn the greens to coat with the oil and garlic. Cover the pan and cook until the kale is tender, 15 – 20 minutes.
Uncover and stir in the chickpeas, chile, and 1 teaspoon salt. Raise the heat to medium and sauté until the chickpeas are heated through, about 5 minutes.