Featured Cookbook

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1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

Book Description

Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook.

... (more)

The Vegetable Dishes I Can't Live Without

Authors: Mollie Katzen

Date: October 2007

ISBN: 1401322328

Publisher: Hyperion

Hardcover

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Yield: About 2 1/2 cups

• 3 tablespoons unsalted butter

• 1 pound mushrooms, thinly sliced

• 6 medium-sized shiitake mushrooms, stemmed and thinly sliced (optional)

• 1/2 teaspoon salt (possibly more, to taste)

• 3 tablespoons brandy or dry sherry

• 3 tablespoons unbleached all-purpose flour

• 1 1/2 cups warmed milk*

• Freshly ground black pepper

1. Melt the butter in medium-sized skillet. Add all the mushrooms and the salt, and cook over medium heat for about 10 minutes, stirring occasionally.

2. Add the brandy or sherry, and cook for 5 minutes more.

3. Gradually sprinkle in the flour as you whisk the mushroom mixture. Whisk and cook for another 5 minutes over medium heat.

4. Stir in the warmed milk. Cook over low heat, stirring often, until thickened and smooth (about 5 more minutes). Season to taste with black pepper and additional salt, if desired. Serve hot.

*It's easiest to warm the milk directly in a measuring cup in a microwave oven.

More From This Book:

1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

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