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Recipe of the Pod Cast:
Julia Child’s sautéed mushrooms in butter
INGREDIENTS
- 2 tablespoons butter
- 1 tablespoon oil
- 1⁄2lb fresh mushrooms (sliced)
- 2 tablespoons minced shallots
DIRECTIONS
- Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
- Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
- Add the shallots and saute over moderate heat for 2 more minutes. Serve.
Spaghetti Squash Crust Pizza
Ingredients
Crust:
- 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
- 1 large egg
- 3/4 cup finely shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese, not grated
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
Toppings:
- 1/3 cup tomato-basil marinara sauce, or pizza sauce
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
- Cut it open, remove the seeds and scrape the squash out with a fork.
- Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
- Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
- In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
