Miso Mushroom Haddock is marvelously tasty. It’s one of those winter comfort dishes full of umami flavor. This dish is chocked full of flavor, yet surprisingly easy dish to make. You’ve got to give this recipe a try.
Miso Mushroom Haddock
Mushroom Truffle Wild Rice
Mushroom Truffle Wild Rice is a marvelous side dish. A combination of wild rice, mushrooms (including chanterelle) fried chickpeas and truffle oil. If you want to be real fancy and open to spending some of your well-earned, you can buy a whole black truffle or truffle slices. You can shave a few slices into this dish or use the more easily found preserved truffle slices in lieu of truffle oil. Either would be delish!
Mushroom Ricotta Pappardelle
Finding meat free dishes that I enjoy is not always easy. I am a true meat lover, but I do like to take a day off from eating meat once in a while. So I worked on a pasta dish so that I would have something hearty to eat on those days I wanted to avoid meat. It’s mushroom ricotta pappardelle, a fantastic meat free meal. It’s hearty, extremely flavorful, and full of texture. I love it, and you’re going to love it too.
Brussels Sprouts Salad
If you’re looking for a hearty salad with just four ingredient plus dressing, try this brussels sprouts salad. All you’ll need is brussels sprouts leaves, leaks, mushrooms and chorizo for the salad, and for the buttermilk dressing you’ll need, buttermilk, mayo, olive oil and freshly ground black pepper.
Chilean Sea Bass
Chilean sea bass is a marvelous fish, its a treat yourself to something nice fish, a celebration of a meal fish, and maybe even an impress your date, boss or mother fish. If you plan on making this a celebratory meal I think you should pair it with a New Zealand Sauvignon Blanc or a French Chardonnay, you’ll need a robust character of a wine to complement this meal.
I’ve been experimenting with dried ingredients recently, so I purchased a tub of dried porcini and added them to this dish. They pack a real nutty punch, and they do a good job on complementing the Chilean sea bass. No need to go crazy and add too many flavors, salt, scallions, rice wine vinegar and a little garlic is all that is required. You can serve with some wilted spinach or if carbs are desired, some steamed rice or sautéed potatoes.
As you can see I included a generous amount of sauce, your fish will be swimming in nuttiness and look how pretty it looks…
