Featured Cookbook

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1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. Lemon Cloud

Book Description

In this major new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time) presents a sumptuously illustrated collection of over 200 irresistible and surprising recipes. Gracing the pages are 50 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating. Mollie Katzen's Vegetable Heaven will transport anyone who loves good eating into the realm of culinary paradise.

... (more)

Mollie Katzen's Vegetable Heaven: Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts

Authors: Mollie Katzen

Date: April 2000

ISBN: 0786884096

Publisher: Hyperion Books

Paperback

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Here's how to roll out of bed in the morning and have something wonderful to eat before your brain kicks in (or after work, when your brain has already checked out). Make the mushroom mixture the day before and store it in a tightly covered container in the refrigerator. The next morning/afternoon, all you need to do is heat the mushrooms in an ovenproof skillet, prepare and add the egg mixture, and bake. The popover will puff up, and turn golden and magnificent all on its own.

Yield:2 to 3 servings (easily doubled, if you have a second skillet)
Preparation time: 50 minutes (20 minutes of work, most of which can be done ahead)

• 1 tablespoon butter

• 1/2 cup finely minced onion

• 1/2 pound fresh domestic mushrooms, stemmed and thinly sliced

• 1/4 pound fresh shiitake mushrooms stemmed and minced

• 1 large clove garlic, minced

• 3/4 teaspoon salt

• 2 tablespoons dry sherry

• 3 large eggs

• 1 cup milk

• 1 cup unbleached white flour

1. Preheat the oven to 375 degrees F. Melt the butter in a 10-inch ovenproof skillet. Add the onion and sauté over medium heat for 5 minutes.

2. Stir in the mushrooms, garlic, and salt, and sauté for another 5 minutes. Add the sherry, and cook uncovered for 10 minutes longer.

3. Meanwhile, place the eggs, milk, and flour in a blender, and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.

4. Bake for 25 to 30 minutes, or until sset. Cut into wedges and serve hot or warm.

Serve the Giant Mushroom Popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.

More Mushroom Recipes

More From This Book:

1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. Lemon Cloud

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