Lidias Stuffed Mushrooms Food

LIDIA'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

LIDIA'S POT ROASTED HERB SCENTED PORK LOIN

Steps:

• Put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl.
• Process until you have a fairly smooth paste.
• Lay out the pork loin fat side down.
• Cut along the top side of the"tail" and into the eye of the roast.
• Continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness.
• Spread the entire top surface of the pork evenly with the herb paste.
• Starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it.
• Tie the roast at 1-inch intervals with kitchen twine.
• Season generously with salt and pepper.
• Set the meat into a round 5-quart casserole dish.
• Add the remaining rosemary sprigs, sage leaves, garlic and bay leaf.
• Pour in just enough water to cover the meat.
• Season the water lightly with salt and pepper.
• Bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours.
• Skim any foam off of the surface as needed.
• Pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil.
• Adjust the heat to very low.
• Cook, turning often, until the pork has a caramelized golden brown crust, 15 to 30 minutes.
• Let the meat rest for 20 minutes and then slice into 1/4" thick slices.