Posts Tagged ‘We Are Not Martha’

Mushroom Feta Quinoa Risotto from We are not Martha

Warm, creamy, and rich… just the flavors we’re looking for to forget the winter cold. This Mushroom Feta Quinoa Risotto from We are not Martha, packed with hearty flavors and filling quinoa, is just the ticket…

I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)

Mushroom Feta Quinoa Risotto Mushrooms

The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.

Mushroom Feta Quinoa Risotto (serves 4-6):

  • 4-5 C low-sodium chicken broth
  • 2 T olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
  • 1 1/2 C quinoa
  • 1/2 C dry white wine
  • 4 oz. feta cheese, crumbled
  • 2 C spinach

1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Mushroom and Chorizo Tacos from We Are Not Martha

Another delicious post from the ladies of We Are Not Martha.  We understand they were celebrating a birthday this week so I would recommend popping by to see how they celebrated.

Another note: Your friendly Mushroom Channel editor tried this recipe with scrambled eggs incorporated this weekend and it was a hit- consider breakfast tacos!

While I could, of course, happily add mushrooms to most any dish you could imagine (except maybe ice cream… But maybe? Mushroom ice cream? Why not? I’m game), I’m fully aware that they’re consistently ignored in some major food groups. I consider Mexican food a major food group of mine and have recently realized that I rarely ever incorporate mushrooms into Mexican cuisine. Perhaps I’ll add them in a veggie quesadilla, but otherwise, I’m always leaving them out. How rude. So, I’m making a concerted effort to change that. Call it a movement, if you will.

I was inspired by Rick Bayless and his recipe for chorizo, mushroom, and potato tacos. The idea of mushrooms in tacos is basically a dream come true, especially when you mix them up with lots of spicy flavor-packed chorizo. You’ll never want a “typical” taco again. The other awesome thing about these tacos is that they’re super quick and easy. Just a tad bit of chopping, throwing everything in a pan, and serving it on a tortilla. And adding lots of delicious toppings, too, obviously. The addition of potatoes make it almost like a Mexican hash. With mushrooms. In a tortilla. Heaven has been found.


  • 12 oz. Mexican chorizo, casings removed and crumbled
  • 1/2 C onion, chopped
  • 6 oz. shiitake mushrooms, stemmed and sliced
  • 1 medium potato, cut into small cubes
  • 1 habanero pepper, finely chopped
  • 1/2 t cumin
  • Whole wheat tortillas, lightly toasted
  • 1/4 C cilantro, finely chopped (for topping)
  • 2 oz. cotija cheese (for topping)
  • 1 avocado, diced (for topping)


Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Beef, Shiitake and Snow Pea Stir Fry from We Are Not Martha

This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.

The summer months are always go, go, go. Work all day only to run home just to head back out to enjoy the last bits of daylight before the sun goes down. I find myself always searching for quick dinners to make in between all of the welcome-chaos that the summertime brings. It’s so easy to find yourself in an unhealthy slump when you get busy so I find that cooking quick dinners from scratch is the perfect remedy. And stir-fry is always a great option when I’m looking for something fast but delicious. Plus, it typically provides a generous amount of leftovers, so you’ll have lunch or dinner for the following day!

The chili-garlic sauce provides the right amount of heat while the hoisin sauce adds a special touch of sweetness and stickiness. I also imagine enjoying this stir-fry with a heaping bowl of rice… Delicious!

Beef, Shiitake, and Snow Pea Stir-Fry

(adapted from

Serves 4


  • 1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 tabelspoon minced peeled fresh ginger
  • 8 ounces shiitake mushrooms, stemmed, thickly sliced
  • 8 ounces snow peas
  • 1 bunch green onions, sliced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce

Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.

2011 Mushroom Channel Contributors

We fungi friends at the Mushroom Channel cannot thank you enough for the truly spectacular submissions. To have so many people wanting to share their passion for mushrooms is both heart-warming and an excellent way source dinner ideas. We are all very grateful and hope you will all continue to keep us informed of your recipes via Twitter and Facebook.

Speaking of being very grateful, we owe a standing ovation to our 2010 team who shared some truly beautiful and creative work.

Without further ado, we are ecstatic to announce the 10 contributing writers who will be sharing their recipes here over the next year. Welcome to the team!

Mushroom Tart a la Tartine by We Are Not Martha

Today’s recipe comes to the Channel from Chelsee- one half of the dynamic We Are Not Martha duo.  Tartine is a mutually beloved spot in San Francisco’s Mission district. Looks like their cookbook is as good as their shiitake croque monsieur!

One of my favorite things about cooking is trying out a recipe for the first time and absolutely falling in love with it. Of course when in the kitchen, trying new things, and experimenting, not everything will always be perfect. But when it is perfect and you wouldn’t want to change a thing, that’s cause for big smiles and happy stomachs. To me, it’s the ultimate feeling of success when all five senses can be involved!

When I received my Tartine cookbook last week, I immediately sat down with it and decided since I’m not a big baker that my goal would be to learn as much as I can by recreating as many recipes from the book. Most of them are desserts, so when I stumbled across the savory Wild Mushroom Tart I thought, along with a nice salad, it would be a great dinner.

Who am I kidding? Breakfast or lunch, too!

Tartine’s Wild Mushroom Tart

Partially baked and cooled 9-inch Flaky Tart Dough tart shell (see recipe below)
1 lb Assorted fresh mushrooms (don’t need to be wild, just a variety)
3 tablespoons unsalted butter
1 packed cup shallots, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
lemon juice (from 1/2 lemon)
2 tablespoons water
1/4 teaspoon nutmeg, freshly grated
1 tablespoon fresh thyme, coarsely chopped
1 cup creme fraiche or heavy cream
3 large egg yolks

Wild Mushroom Tart recipe

Have tart shell ready for filling. Preheat oven to 350 degrees.

Prepare the mushrooms by removing stems if necessary. Slice mushrooms depending on shape and size and how large or small you’d like them to be.

In a heavy saucepan, melt butter over medium-high heat. Add shallots and saute for a few minutes until they start to color. Increase heat to high, add mushrooms, salt, and pepper, and saute until the mushrooms are soft, about 5-10 minutes. When the mushrooms are ready push them to one side of the saucepan, add lemon juice and water, and scrape up any brown bits from the pan. Remove from heat.

In a mixing bowl, whisk together the heavy cream and egg yolks until smooth. Add mushrooms and stir to combine. Gently pour the mixture into the tart shell.

Bake until the custard is barely firm in the center, about 20 minutes. Let cool on a wire rack. The tart will continue to set as it cools. You can serve warm or at room temperature, sprinkled with thyme and freshly cracked nutmeg.

Flaky Tart Dough (makes two 9-inch tarts. For the wild mushroom tart you only need one, so be sure to freeze the other for another time.)
1 teaspoon salt
2/3 cup water, very cold
3 cups + 2 tablespoons all-purpose flour
1 cup + 5 tablespoons unsalted butter, very cold

In a small bowl, add salt to the water and stir to dissolve. Keep cold until you’re ready to use.

Add flour to the bowl of a food processor. Cut the butter into 1-inch pieces and add to the flour. Pulse briefly until the mixture combines into large crumbs and some of the butter is still in pieces about the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball, but is not entirely smooth. Some chunks of butter should still be visible.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk that’s 1″ thick. Wrap well in plastic wrap and chill for about 30 minutes.

The wild mushroom tart calls for a partially baked crust, so preheat your oven to 375 degrees.

Place a disk of dough on a lightly floured surface and roll out to about 1/8″ thick, rolling from the center toward the edge in all directions. Add flour to surface to prevent the dough from sticking. Transfer dough to tart pan, easing it into the bottom and sides and pressing into place. Trim the dough even with the rim of the pan with a sharp knife. Bake until the crust looks dry and pale, about 20 minutes. If it rises in the center, gently poke with the tip of a knife (making sure not to create a large hole).

Let the crust completely cool on a cooling rack before filling.