These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.
Ingredients
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
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- Tags: Eggs, French Recipes, Mushroom, Nonstick Muffin, Omelet, sausage
Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn’t splatter during frying.
Ingredients
14 ounces water-packed firm tofu, rinsed
1/2 teaspoon salt
2 tablespoons canola oil, divided
2 cloves garlic, smashed
2 scallions, trimmed and chopped
1 1/2 cups sliced white mushrooms (about 4 ounces)
Sichuan Sauce (recipe follows)
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Ingredients
2 Tbsp olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
6 cups chicken stock or low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice (about 13 ounces)
1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
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- Tags: Cooking, Italian, Italian Sausage, Mom's Kitchen, Mushroom, Risotto, sausage
