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Saucy Mushrooms

Saucy Mushrooms


1 cup dried mushrooms, broken in pieces, stems removed

2 cups boiling water

1 large onion, chopped

2 bouillon cubes or 2 teaspoons bouillon granules

1/2 cup water

1 pound fresh mushrooms, cut in bite-size pieces

1 red bell pepper, cut in 1/2” pieces

1 cup dry red wine

2 tablespoons Dijon-style mustard

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon soy sauce

1 teaspoon or more freshly ground black pepper

1 12-ounce package tofu, cut in small cubes

Cooked wild rice or other whole grains of your choice

Chopped flat parsley or cilantro for garnish

Soak the dried mushrooms in the boiling water until softened, about 10 minutes.

Place the onion, bouillon paste and the 1/2 cup of water in a large pot and bring to a boil. Reduce the heat and cook until the onion is softened, about 5 minutes. Stir in the dried mushrooms and their soaking liquid, fresh mushrooms, red bell pepper, wine and seasonings. Return to boiling, mixing well. Reduce the heat and stir in the tofu. Simmer gently, uncovered, 30-40 minutes. Serve over whole grains, garnished with chopped parsley or cilantro.

4-6 servings

Givetch (Roumanian Vegetable Casserole)

2 onions, halved lengthwise, then sliced

1 clove garlic, minced

1 red bell pepper, cut in bite-size strips

1 green pepper, cut in bite-size strips

1 eggplant, cut in cubes

1 pound green beans, cut or broken in 2” pieces

2 carrots, sliced

4 medium red potatoes, cut in cubes

2 cups bouillon

1/4 cup tomato paste

2 tablespoons sweet paprika

generous pincy cayenne, to taste

1 teaspoon thyme

Salt and freshly ground black pepper to taste

Cooked whole grains of your choice

Choose Your Cooking Method:

On the stovetop

Put everything but the whole grains in a large pot, bring to a boil, reduce the heat to low, cover and simmer 30-45 minutes.

In the oven

Preheat to 375º, place everything but the whole grains in a covered casserole and bake about 1 hour.

In a slow cooker

Follow your unit’s directions; cook 6-8 hours on low.

Cook until all of the vegetables are tender. Stir occasionally if you wish. Adjust the seasonings and serve over cooked whole grains (I add salt and black pepper at the table.)

You can add or subtract vegetables any way you wish. Add a can of kidney beans or chick peas for a heartier casserole. Good cold, too.

6-8 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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