What Did You Eat?

WHB: Mushroom Balls (Look Ma, No Meat!)

It's no secret that I love meatballs.  Barely a month goes by without a new recipe.  But, I'm aware that many of my blogging friends are vegetarians and can't experience the joy of popping a savory orb into their mouths.   Monday, I saw a large bag of mushrooms in my fridge that needed rescue before they became slime.  Then it hit me, mushroom balls.   So, I made duxelles (thank God for food processors) with the mushrooms, added feta cheese, parsley, onion, and an egg.  I intended to add bread crumbs, but discovered there was nary a crumb to be found in my pantry or freezer.  How did that happen?  Nevermind, they weren't necessary, as it turned out. The meatless balls were delicious, if I do say so myself. And I do.  They looked meaty, but tasted like concentrated mushrooms.  The only drawback is that without bread crumbs, the mushrooms mixture didn't go very far. I only wound up with six medium sized balls. So, I think a person would need a lot of funghi to make enough for a crowd.  Adding bread does seem like a good idea next time.

These lovely balls ( I keep thinking of Alec Baldwin in the classic Shweaty Balls skit on Saturday Night Live) are meant for all vegetarians, but especially Shannon and Anne .  But, you don't have to be a vegetarian to love these things.
 

PPN: Pappardelle With Wild Mushrooms, Asparagus, And Pistachios

Zing went the strings of my heart today, when I saw that the price of asparagus had dropped dramatically at my grocery store.  Can it be that asparagus season is finally here?   I certainly hope so.  I scooped some up, along with a package of beautiful wild mushrooms. In truth, the mushrooms are a wild variety grown in a snug greenhouse in the Bay Area.  No matter.  They look so adorable, as if they jumped from the pages of Alice In Wonderland. I used them and the asparagus in an adaption of a recipe I found in this month's Food & Wine magazine.  The recipe also called for pistachios, which was very cool.  The whole dish was satisfying, and looked smashing. 

This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world.  So, do stop by and check it out.

Also, if my writing seems rather cursory, it's due to my bum knee, which has turned me into quite a crank.  Does anyone remember Gunsmoke, with Dennis Weaver hobbling around on his gimpy leg, yelling, "Mr. Dillon, Mr. Dillon"? Well, that me lately. It hurts ferociously when I walk, sit, or lie down. Now, that's hardly fair, is it?

Bratwurst With Sauteed Mushrooms And Garlic

There's not much work involved in this meal.  The bratwurst sort of takes care of itself, cooked on my grill pan, plopped on a whole wheat bun, and slathered with mustard.  I had an hankering for some sauteed mushrooms,and that was where my real interest was focused.  I can't remember exactly when I first had mushrooms fixed this way, but I do remember that I loved them. It's just mushrooms, sauteed with a lot of garlic, in olive oil, and tossed with chopped parsley.  I do get carried away with the garlic, but it tastes so wonderful with the mushrooms.

WHB: Poblano And Cheddar Stuffed Portobello Mushrooms

I love looking at portobello mushrooms. They remind me of the mushrooms from Alice In Wonderland, almost big enough to sit on.  Almost.  And they're a great substitute for meat, delicious grilled and served on a hamburger bun.  But, I love best to stuff them.  This recipe was quite easy to make, but I didn't expect to like the stuffing as much as I did.  It was very good, with a light and savory "green" taste.  I know that may seem odd, but I immediately had that thought as I ate my behemoth fungi. It's a simple recipe made from poblano (or pasilla) peppers, onions, baby spinach, rice, cheddar cheese, and my favorite herb, cilantro. 

Most of us know that some people can't tolerate cilantro.  It has a very special taste, and is hated as much as it's adored.  I'm clearly one of the people adoring it, but if you're a hater, don't feel bad.  It's not your fault.  It's genetic.  Feel free to substitute some other herb if you wish.   Since this recipe does feature the Favorite Herb Winner Of Weekend Herb Blogging, it's perfect for this week's WHB.  As we all know, WHB was created by the marvelous Kalyn of Kalyn's Kitchen and is being hosted this week by one of my favorite bloggers, Astrid at Paulchen's Food Blog.  She will get lots of help from Othello and Kashim, no doubt. Make yourself some stuffed mushrooms and eat them as you read the Roundup at her site.