"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Thursday, May 15, 2014

Recipes–Baby Beets And Beet Tops With Assorted Mushrooms

As often happens, this recipe is a result of looking in the refrigerator, seeing two separate food items, and combining them.  I had bought a bunch of fresh baby beets from the farmers’ market and an assortment of fresh mushrooms of which I had used half for a mushroom omelet.  I thought the earthy taste of the beet tops, beetroots and the mushrooms would go well together….and they did.  I did a quick search on Google and did not find this recipe; so, maybe it is a sort-of original.

Baby Beets and Beet Tops with Chanterelle Mushrooms

* 1 bunch baby beets with beet leaves

* 10 (approx.) assorted mushrooms (e.g. chanterelles, enoki, crimini, oyster, and porcini), sliced

* 1 Tbsp. European-style unsalted butter

* 1/4 cup Amontillado sherry

- Cut the beet tops from the beets and wash the leaves thoroughly

- Steam the beet tops for approximately 10 minutes or until soft (not mushy)

- Boil the beets for about 45 min. to 1 hr. They are done when can be easily poked with a fork

- Chop the beet tops medium-well, peel the beets and cut them into halves or quarters (some may be very small)

- Sautee the sliced mushrooms in butter over high heat, browning slightly

- Turn the heat down and add the sherry.

- Stir until liquid is almost evaporated.

- Add the beet tops and beets, stir well with the mushrooms and cook for an additional 10 minutes

- Add salt to taste and ground black pepper

- Serve

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