Mushroom
My Non-Toxic Mushroom-Barley Soup
Whether you’ve foraged for the mushrooms or picked them up at the market, they’ll contribute to a hearty and satisfying soup.
Golden Beet and Mushroom Salad
The writer used beets and shallots, which grow deep in the earth, to create a recipe that reflected themes of life and death.
A Freaky Fungus Called ‘Jew's Ear’
The term ‘Jew’s ear’ might make you feel funny, but it was not intended to be anti-Semitic.
Yid.Dish: Nettle Mushroom Soup
Despite their sting, nettles are a great thing to eat (once you cook them, the sting goes away). Nettles have been a staple of traditional medicines for centuries, but they’re also amazingly (for a vegetable) high in protein, and a delicious way to get some greens in your diet during the winter.
Yid.Dish: Cut Fat and Cholesterol out of Pesach
My family makes Passover a week of fresh veggies, but most of my friends will be filling up on meats and sweets and thus eating more fat, salt, sugar and cholesterol than usual. Here are some tips on lowering the fat and cholesterol in your own recipes, as well as two recipes of my own for which I reduce the amount of unhealthy ingredients.
Yid.Dish: Mushroom Soup with Walnut Bread Croutons
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms.
Yid.Dish: Mushroom Soup with Chives
This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine.
Yid.Dish: Savory Hamantaschen with Mushroom Filling
Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour, mixing until incorporated.