GARDEIN "CHICKEN" SCALOPPINI WITH SHIITAKE SAKE SAUCE, PEA SHOOTS, AND UDON NOODLE CAKES
This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. "Scaloppini" refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that's a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for traditional button mushrooms. The udon noodle cakes and pea shoots are another Asian touch, but the overall complexity and lushness of the dish give it a French feel.
Provided by Tal Ronnen
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- 1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
- 2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
- 3. Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
- 4. Make the chicken: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
- 5. Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
- 6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
- 7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
- 8. Make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
- 9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
- 10. Assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
SCALOPPINE OF WHITE MEAT WITH SHIITAKE AND COGNAC SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
- Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
- At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
- Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SPINACH AND SHIITAKES
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
- Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.
SHIITAKE SCALLOPINE
Delicious vegan version of the classic dish.
Provided by POPINKI
Categories Pasta Main Dishes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
- Pour mushroom mixture over pasta and serve.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 51.2 g, Fat 13.2 g, Fiber 6.5 g, Protein 10.4 g, SaturatedFat 1 g, Sodium 562.3 mg, Sugar 3.6 g
SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY
Provided by Molly O'Neill
Categories lunch, one pot, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 3 grams, TransFat 0 grams
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