VEGETARIAN CHILI FROM THE GENE AUTRY MUSEUM OF WESTERN HERITAGE
Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.
Provided by lynnski LA
Categories Stew
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
- Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
- Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
Nutrition Facts : Calories 255.8, Fat 4.3, SaturatedFat 0.7, Sodium 645.8, Carbohydrate 39, Fiber 11.3, Sugar 8.5, Protein 10
GENE AUTRY MUSEUM'S STUFFED MUSHROOMS
Years ago in the gaslamp district of San Diego, I had a fabulous appetizer in an Italian restaurant. It was a portobello or other large mushroom stuffed with a melty pale yellow cheese, onions and white wine. I have never found a recipe that duplicated that one, but this is in the ballpark so I'm posting it for safekeeping. This recipe was published in the L.A. Times, from the restaurant of the Gene Autry Western Museum.
Provided by coconutty
Categories Vegetable
Time 50m
Yield 24 mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Remove stems from mushrooms. Finely mince them; set aside.
- Place mushroom caps on baking sheet. Brush with melted butter; season with salt and pepper. Set aside.
- Cook onions and shallots in oil (and any remaining butter) in skillet over medium heat until tender but NOT browned, 3-4 minutes.
- Add mushroom stems to onion mix. Raise heat to high; saute until liquid is absorbed, 4-5 minutes.
- Add Madeira; bring to boil. Boil until liquid evaporates. Cool.
- Add bread crumbs, cheeses, parsley and cream to mix. Adjust seasoning.
- Spoon stuffing into mushroom caps on baking sheets. Bake until hot and bubbly, 10 - 12 minutes.
Nutrition Facts : Calories 91.6, Fat 6.8, SaturatedFat 3.3, Cholesterol 15.4, Sodium 86.8, Carbohydrate 3.8, Fiber 0.4, Sugar 0.8, Protein 3.2
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