Best Ethiopian Peppers And Portabella Recipes

ETHIOPIAN PEPPERS AND PORTABELLA

Steps:

• Preheat oven to 400°F.
• Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
• Place bell peppers and mushrooms in a glass baking dish and cover with puree.
• Cover with foil; bake for 20 minutes.
• Remove foil, stir, and cook for 20 more minutes.
• Serve over rice.

ROASTED RED PEPPER PORTABELLA MUSHROOMS

Steps:

• whisk together oil, vinegar, salt, pepper, thyme.
• add garlic and red pepper.
• place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.

ROASTED RED PEPPER AND PORTABELLA LASAGNA

Steps:

• Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
• Add tomatoes and tomato paste and bring to boil.
• Reduce heat and simmer stirring often for about 30 minutes.
• Cool and puree in blender or food processor til smooth.
• Cool completely.
• Preheat oven to 450 degrees.
• Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
• Roast in a single layer about 10 minutes and let cool.
• Pat roasted red peppers with paper towel and set aside.
• For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
• Grease a 9"x13" baking dish.
• Spread 1 cup sauce in bottom of pan.
• Put layer of noodles on sauce.
• Add another layer of sauce.
• Add a layer of half the mushrooms and half the red peppers.
• Sprinkle about 1/3 of the cheese on next.
• Add another layer of noodles and spread ricotta chees mixture on top.
• Add another layer of noodles and spread sauce over.
• Put the rest of the mushrooms and red peppers for next layer.
• Top with remaining noodles and top with remaining shredded cheese.
• Cover with plastic wrap and refrigerate for about 1 hour.
• To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
• Uncover and bake for about 15 minutes longer.
• Let stand for about 10 minutes before cutting.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
• Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
• In a large bowl, stir together the mushrooms and roasted peppers.
• In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
• (Per serving)
• Calories: 12
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Calcium: 3mg
• Potassium: 101mg
• Free

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

Steps:

• In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
• Stir constantly until they are heated through and then remove from the pan.
• Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
• I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
• Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
• Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
• Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
• Transfer the spice paste to a jar and pack it in tightly.
• Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
• Cover with plastic wrap and refrigerate until ready to use.
• If you keep it covered with oil, the paste will last in the fridge for 5-6 months.

VEGETARIAN DEMI GLACE SAUCE

Steps:

• Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
• Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
• add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
• strain through a fine sieve, cool and refrigerate until needed.

GREEN BEAN AND PORTABELLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place bacon in a large skillet over medium-high heat, and fry until crisp.
• Remove from the skillet to drain on paper towels.
• Pour olive oil into the skillet, and reduce heat to medium.
• When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
• Add garlic, and fry for a couple of minutes, just until fragrant.
• Stir in the mushroom soup and almonds, and bring to a boil.
• Season with white pepper and paprika, and crumble in the bacon.
• Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven.
• Remove from the oven, and sprinkle Cheddar cheese over the top.
• Return to the oven for 5 minutes, or until cheese is melted.
• Let stand 5 minutes before serving.

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Steps:

• Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.