East-West Shishito Pepper and Mushroom Saute

Shishito Pepper and Mushroom Saute packed with loads of veggies and bold umami taste - TheFitFork.com

Food science nerd alert – I’m talking about umami again. You know, our fifth taste receptor, the newfound “delicious essense” those Japanese waxed so poetically about in the 20th century.  It’s all about the high concentrations of glutamates and nucleotides found in certain foods and how combing these foods creates a meaty, savory crave factor that is just really hard to describe in words. In fact, research has shown that pairing up glutamate and nucleotide rich ingredients magnifies their joint umami effect up to 8 times as much.  I’ve found that using a few umami-rich ingredients in healthier recipes is an easy way to create an amazing and indulgent-seeming eating experience.

Live Fire Beef at the Salt Lick - TheFitFork.com

There was so much umami going on at the beef-centric Live Fire event I attended this week at with friends from BeefLovingTexans.com), I wish I could have taken all of you to this meat extravaganza at the famous Salt Lick in the Texas Hill Country.  Did what I had to do as a food blogger and made all the rounds to taste meaty, marvelous dishes from chefs from all over Texas. It’s amazing how versatile beef is – not only are there a zillion cuts to choose from (I even tried tongue), beef can be served up to conjure up a fond memories. Over the night, I felt like I had been at grandma’s house getting a hug from comfort food ( with the pimento cheese grits with burnt ends brisket) to being on an exotic vacation (with the Thai NY strip satay with green mango salad).

Essential Umami Ingredients to Stock your Pantry  - TheFitFork.comFind out more about umami from this past blog post, no need to rehash it all here. I’ve also curated a handy collection of essential umami pantry staples for Mode.com, check that out too! Some of the first foods people mention when asked about umami are steaks, mushrooms, red wine, fermented sauces and aged cheeses. It’s true, all these are delicious pairing. However, did you know that as far as vegetables go, mushrooms don’t have a monopoly on umami. Lot of other veggies are high in umami, including sea vegetables (like kelp), mushrooms, corn, peas, tomatoes, potatoes, peppers, winter squash, green beans, asparagus, Brussels sprouts, Swiss chard and kale.

Check out my vegetable-packed recipe for  East-West Shishito Pepper, Mushroom  and Corn Saute. Almost all the ingredient are umami-rich and it tastes super “meaty” just on it’s own – but I’ve used as a topping for brisket tacos and steak, and it was pure heaven.

Umami-Rich Mushrooms, Corn & Chile Pepper Saute - TheFitFork.com

Umami-Rich Mushrooms, Corn & Chile Pepper Saute - TheFitFork.com
East-West Shishito Pepper and Mushroom Saute
Print Recipe
This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Umami-Rich Mushrooms, Corn & Chile Pepper Saute - TheFitFork.com
East-West Shishito Pepper and Mushroom Saute
Print Recipe
This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in large skilled over medium-high heat.
  2. Add peppers and onion and saute for 2 minutes, or until softening.
  3. Add thawed corn and mushrooms to pepper mixture and continue to saute for another 3 minutes.
  4. Add soy sauce and stir until vegetables coated, cook for about 30 more seconds.
  5. Sprinkle with cilantro and serve as a side, on a salad, steak or taco.
Recipe Notes

This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.

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So Good! Slow-Roasted Balsamic Tomato Recipe

Slow-Roasted Balsamic Tomatoes - TheFitFork.comSo good, so good, you see! These slow-roasted balsamic tomatoes transform a simple salad, piece of crusty bread or unadorned eggs into a masterpiece of epic, mouthwatering proportions. You can also use them on pizzas, blend into sauce, serve on an anti-pasta platter or just pluck them right off the pan. Lust-worthy, luscious and loaded with flavor, these tomatoes are super easy to make — however, don’t rush the job, you’ll need at least an hour. The result of this patience is an intensified breadth and depth of flavor that is to die for. The other thing I love about this recipe is that nearly every type of tomato works beautifully, from Cherubs to Campari to Romas. Make a big batch, they keep well in the freezer!

Slow-Roasted Balsamic Tomatoes - TheFitFork.com

Use them on a salad!

Pan Seared Tenderloin Steak with Roasted Balsamic Tomatoes - TheFitFork.com

Use them on a steak!

Are you a tomato-phile or a tomato-phobe? Do you like little grape tomatoes or big beefsteak? Ever tried them slow-roasted?

Slow-Roasted Balsamic Tomatoes - TheFitFork.com
Slow-Roasted Balsamic Tomato Recipe
Print Recipe
This easy recipe is worth the wait -- roasting in the oven deepens the sweet, rich flavor of tomatoes.
Servings Prep Time
10 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
10 servings 10 minutes
Cook Time
1 hour
Slow-Roasted Balsamic Tomatoes - TheFitFork.com
Slow-Roasted Balsamic Tomato Recipe
Print Recipe
This easy recipe is worth the wait -- roasting in the oven deepens the sweet, rich flavor of tomatoes.
Servings Prep Time
10 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
10 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon --leave as much as the flesh as possible.
  2. Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Drizzle with the olive oil, balsamic vinegar and sprinkle with the thyme. Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 400 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized.
  3. Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.
Recipe Notes


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Batch o’ Hatch Green Chile Stuffed Mushrooms & Other Filled Fungi

mushroom loveI came to love mushrooms later in life. Why I avoided them for so long, I’ll never know. Well, actually I do know – I found these fungi that pop up from decomposing organic material to be disturbingly earthy. A playground friend reinforced my concerns by telling me that mushrooms grow in the spots where frogs pee (this is NOT true) and too many childhood stories ended with a sympathetic character dying at the hand of a poisonous mushroom.

SAMSUNG

But, now that I’m (ahem) more mature, my taste buds finally won out over my worries – although, you’ll still never find me foraging through the woods popping wild mushrooms in my mouth, willy-nilly.  What I do love about mushrooms, however, is their meatiness and amazing umami taste. Umami is our fifth taste receptor which sends off sirens of delicious, savory satisfaction when foods rich in naturally-occurring glutamates and ribonucleotides co-mingle (this is science, people). The reason why mushrooms, beef, red wine, Parmesean, blue cheese and Worcestershire sauce all go together wonderfully in one combination or another is that they get the umami action going exponentially.   Mushrooms are also like little sponges that soak up the flavor profile of any given recipe – mild and mellow, bright and lively, exotic and unexpected – you get the idea!

mushrooms stuffed with pepper jack, hatch green chile and kale

Today, I’m sharing an easy recipe for mushrooms stuffed with kale, pepper Jack cheese, green chiles and a sprinkling of queso fresca. It will be raining Hatch green chiles (from New Mexico) here in Austin for the remainder of August and my recipes for Hatch chiles keep popping up like (errr) mushrooms.  I originally made these Hatch Chile Stuffed Mushrooms to serve as a side with my Strip Steak with Roasted Hatch Relish – these little guys would also work well atop a salad or as appetizers. And, if you have leftovers (and that’s a big IF), chop them up and put in your omelet the next day!

Hatch Green Chile Stuffed Mushrooms Recipes

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
  • 1 large Hatch green chile, seeded and coarsely chopped (about ½ cup)
  • 1 cup packed chopped kale
  • 1 teaspoon minced garlic
  • ½ cup shredded pepper jack
  • ½ cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro

Preheat oven to 400°F.

  1. Pull stems from mushroom caps to create space for filling. Finely chop stems and set aside.
  2. In medium skillet, sauté chopped stems and Hatch green chiles over medium heat until softened, about 3-4 minutes. Add kale, garlic, salt and pepper and sauté together for another 2 – 3 minutes.   Cool for about 10 minutes and then toss with pepper jack cheese.
  3. Mound mushroom filling in mushroom caps, pressing gently to pack in as much as possible. Top with a sprinkle of queso fresco cheese. Bake in middle of oven until mushrooms are tender and cheese is bubbling, about 20 minutes. Garnish with fresh chopped cilantro.
  4.  Serves 8 (2 each)

thefitfork beef bluecheese mushrooms plated small text

Looking for some other stuffed mushroom ideas?

Check out my recipe for Beef and Blue Cheese Mushroom Buttons (left) or another favorite recipe hearty enough for an entree – Greek Beef and Kale Stuffed Portabella Mushrooms.

 

 

 

 

pepita-pesto-stuffed-mushrooms-ck-l

A stuffed mushroom recipe from Cooking Light that looks delish is Pepita Pesto Stuffed Mushrooms – it’s next up on my must-make mushroom list!