Crispy Shiitakes

Makes 1 cup  | Prep time: 5 minutes | Cook time: 20 minutes

I swear people mistake these for bacon all the time, which isn’t really as strange as it sounds. Mushrooms are loaded with savory umami taste, as is bacon, and baking shiitakes leaves them crispy, just like you know what. The smell of the shiitakes baking is absolutely intoxicating. Make sure that they’re lined up single-file on the baking sheet and not piled on top of each other. Otherwise, they’ll steam instead of bake.

1 pound shiitake mushrooms, stems removed and thinly sliced
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon smoked paprika

Preheat the oven to 375°F. Line a baking sheet with parchment.

Place the shiitakes in a bowl and drizzle with the olive oil, salt, and paprika, tossing until evenly coated. Arrange the mushrooms in a single layer on the prepared sheet and roast until crisp and browned, about 20 minutes. Store in an airtight container for 2 days.

Reprinted with permissions from Clean Soups, copyright © 2016 by Rebecca Katz with Mat Edelson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Celeriac Soup with Crispy Shiitakes

Makes 6 servings | Prep time: 15 minutes | Cook time: 40 minutes

Sometimes I wonder who was the first brave soul to tear apart a celery root and cook with it. To look at a celery root (or celeriac) and see promise is the definition of an optimist; it’s knobby, hairy covering gives no hint of the delicacy within, but it’s there, all the same. Sautéed with garlic, leek, and fennel, it yields a very pleasant taste that just cries out for a little spice--in this case, shaved nutmeg--to take this soup right over the top.

3 tablespoons extra-virgin olive oil
1 large leek, white part only, rinsed and diced
2 celery stalks, diced
Sea salt
2 cloves garlic, minced
2 pounds celery root (celeriac), peeled and diced
1 fennel bulb, diced
6 cups Magic Mineral Broth
1 tablespoon freshly squeezed lemon juice
¼ teaspoon Grade B maple syrup
1 cup Crispy Shiitakes, for garnish

Heat the olive oil in a soup pot over medium heat, then add the leek, celery, and ¼ teaspoon salt. Sauté until the vegetables begin to get tender, about 6 minutes. Add the garlic and cook for another 30 seconds, then stir in the celery root, fennel, and another ¼ teaspoon salt. Sauté about 5 minutes more, stirring often. Pour in ½ cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

Add the remaining 5½ cups of broth and another ¼ teaspoon salt. Bring the soup to a boil, then reduce the heat to medium, cover, and simmer until the vegetables are tender, about 20 to 25 minutes.

In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the celery root mixture, and adding additional liquid, as needed. Pour the soup back into the pot, heat gently, and stir in the lemon juice. Taste; you may want to add a pinch more salt. Serve garnished with the mushrooms or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Reprinted with permissions from Clean Soups, copyright © 2016 by Rebecca Katz with Mat Edelson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Basic Roasted Cauliflower

Ingredients: 1 head of cauliflower, extra-virgin olive oil, and sea salt

  1. Preheat the oven to 425º

  2. Cut the cauliflower into roughly equal sized florets.

  3. Toss florets with 1 to 2 tablespoons of extra-virgin olive oil and sprinkle with ½ teaspoon of sea salt.

  4. Spread evenly on the baking sheet and bake for 25 to 35 minutes until golden brown.

  5. Serve warm or room temp.

Want more flavor? Try one of these variations.

  • Finish with a squeeze of fresh lemon juice and a little chopped parsley or cilantro

  • Finish with a dollop of Toasted Cumin Citrus Vinaigrette or Parsley Mint Drizzle.

  • With step 3, add 1 clove garlic and 1 small clove shallot, minced.

  • With step 3, add 1 clove garlic, minced, 1 to 2 teaspoons curry powder, a few grinds black pepper. Finish with a squeeze of lemon juice.

Basic Sautéed Greens

Ingredients: 2 to 4 cups greens (beet greens, chard, kale, collards, mizuna, bok choy or other leafy greens), extra-virgin olive oil, and sea salt

  1. Wash, strip and rip or cut the stems from your greens, then tear or cut the leaves.

  2. Heat your frying pan.

  3. Add a tablespoon of olive oil.

  4. Add flavorings, such as onions (saute for a minute or two) before adding garlic or spices (sauté for 30 seconds to a minute).

  5. Add the greens and a pinch or two of salt. Sauté until they wilt/soften and their color begins to darken. You may need to add a little splash of water or stock and cover for greens that take longer to cook, such as mustard greens or collard greens.

  6. Serve warm.

Cook notes:

  • Do the greens taste bitter? Try finishing them with a little acidity, such as a spritz of lemon, vinegar or mustard or with a little sweet, such as a few drops of real maple syrup, a few raisins or grapes. Read up on the Power of YUM.

  • Want more flavor? Try one of these variations:

    • With step 3, add a pinch or two of chili pepper flakes and finish with a squeeze of lemon juice.

    • Try the Garlicky Leafy Greens.

    • With step 3, add 1 clove garlic, minced, and a teaspoon of freshly grated ginger. Just before done, stir in 1 tablespoon tamari or soy sauce and 1 teaspoon toasted sesame oil.

    • With step 4, add yellow or red onion slices (about 1 cup) and sauté for 15-20 minutes to allow sugars to caramelize.

    • Finish with 1 or 2 tablespoons of raisins or chopped dates and pine nuts or toasted almonds.