Tonight we had an improvised almost-vegetarian version of Emeril Lagasse's poor man's beef Wellington. Basically, we ate the mushroom mixture over pierogi. It was quite delicious. Bella especially liked the mushrooms! I cooked extra mushrooms because sometime this week we're going to have mushroom ravioli with green pea puree. (Not a particularly appetizing name, but if you saw the Vegetarian Times photo, you'd want to try it.)
I'm playing the pantry game this week. (For info, check out Deanna's food blog, linked at left.) Basically, I'm trying to avoid buying groceries this week by using stuff we already have. Lunch today was leftover tomato-pesto soup with marinated mozzarella calzone. You already know about tonight's dinner and the upcoming mushroom ravioli. The rest of the week's menu: salmon-topped hash (from Cat Cora's Cooking from the Hip), rosemary white bean soup (Barefoot Contessa Cookbook) with ciabatta rolls, lasagna, and peas and cornbread. Hopefully that will get us to the weekend, when we will begin celebrating Mardi Gras!
Recipe links and notes:
http://foodnetwork.com/recipes/emeril-lagasse/poor-mans-beef-wellington-recipe/index.html
I cooked the chopped mushrooms in a mixture of olive oil and butter, with 2 cloves of pressed garlic and 1 chopped shallot. Sprinkle with salt, pepper, and chopped fresh thyme. When the mushrooms begin to brown, add a couple of turns of Worcestershire sauce and enough unsalted beef stock to cover bottom of skillet. Cook until most of the liquid has evaporated. While reducing the liquid, boil frozen potato and cheddar pierogi until they float. Place pierogi in baking dish; top with mushroom mixture and shredded cheddar. Bake until cheese is melted and bubbly.
The recipe that introduced me to, and made me a fan of frozen pierogi (although I don't use soy bacon... it's just gross):
http://vegetariantimes.com/recipes/10572?section=
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