I’ve been on a mushroom kick lately. Coming off a lull following a tomato kick, I’m enjoying having an obsession again.
I just started a second Masters degree, and I don’t have a lot of time and energy left for much else. I’m struggling with the creativity aspect of cooking, but having an obsession helps with that. I want to eat this food all the time; the real question is, how to I keep my husband from noticing? Boom. Creativity.
Looking for Vegan Truffle Oil Recipes? Scroll below!
Caramelized mushrooms and onions make such a great compliment to any meal, or just by themselves with a spoon out of the pan. The key is a few additives, namely vinegar, wine, and herbs, while you cook them down. And then, allowing them to cook until they crisp… it’s just divine.
The whole wheat gnocchi are GREAT too. I was concerned it would have too much of the wheat taste, but it was not very noticeable! Potato flour would be a great gluten free swap. Truffle oil is a must – it brings this whole dish together.
Enjoy! Inner peace and love to you.
Whole Wheat Gnocchi & Caramelized Mushrooms in Truffle OilPrint Recipe
- 16oz white button mushrooms, sliced
- 1 medium yellow onion, diced
- 2 tbsp balsamic vinegar
- 2 tbsp dry red wine
- 5-7 sprigs fresh thyme
- 1 medium potato (a little over 1 pound)
- 1/2 - 3/4 cup whole wheat pastry flour
- 2 tsp truffle oil
- Salt and pepper to taste
First, heat a large skillet over medium heat.
Peel the potatoes and cut into manageable chunks about half the size of a golf ball. Place into a small pot and cover with enough cold water so there is 1 inch of water above the potatoes. Cover and place over medium high heat. Check intermittently - when potatoes are fork tender strain from water and place in a large bowl.
Dice the onions. Add a little olive oil to the now hot pan, and then the onions. Salt. Sauté for 7-10 minutes until translucent.
Slice the mushrooms. Add 1 tbsp more olive oil to the pan and then the mushrooms. Salt. Sauté until mushrooms begin to juice. Add balsamic, wine and thyme sprigs and bring to a simmer. Summer until all juices have evaporated and then continue to cook until mushrooms and onions crisp up and caramelize. Salt and pepper to taste.
When the potatoes are fork tender, strain then and place in a large bowl. Using a pastry cutter or a potato ricer, Mash the potatoes thoroughly.
Add the flour gradually and work it into the potato completely before adding more. Continue kneading until all the flour is used up and you have a dough that isn't sticky but is still soft.
Cut the dough into 2 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the roll into 1 inch chunks. If desired, roll each piece down the back of a fork for marks.
Bring a large pot of heavily salted water (should be close to sea water!) to a boil and drop the gnocchi pieces into the water in small batches. When they float, remove them with a slotted spoon and place back into the large bowl with the finished mushrooms and onions. Toss everything with truffle oil. Serve with a sprinkling of nutritional yeast if desired.