2 lb (1 kg) sweet potatoes, peeled and cubed
1 1/2 Tbsp (30 ml) butter
1 1/2 Tbsp (30 ml) pure maple syrup
1 tsp (5 ml) cumin
1 tsp (5 ml) ground ginger
Salt and pepper, to taste
3 tsp (15 ml) butter
4 cups (1 L) white button mushrooms, sliced
1/3 cup (80 ml) dry red wine
2 - 5.6 oz (160 g) tins wild salmon
1/2 cup (125 ml) rolled oats
1 large egg
1/2 red capsicum, finely diced
1 shallot, finely diced
2 tsp (10 ml) curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
3 tsp (15 ml) extra-virgin olive oil
Potatoes: On stovetop steam sweet potatoes until very tender. In large bowl mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt and pepper.
Mushrooms: Melt butter in pan over medium heat; add sliced mushrooms and sauté for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.
Salmon Patties: In large bowl flake tinned salmon with a fork. Mix in oats, egg, capsicum, shallot, curry powder, lemon juice and black pepper. Form into 4 equal-sized patties.
Heat olive oil over medium heat in pan and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.
Each serving contains:
2324 kilojoules; 28 g protein; 20 g total fat (7 g sat. fat, 0 g trans fat); 64 g carbohydrates; 9 g fibre; 437 mg salt
source: "8 Sniffle-Busting Foods", alive Australia, Winter 2012
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
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