Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, October 11, 2011

Multiple good uses for fresh Mushroom Brushetta topping

It was one of the last recipes remaining to be cooked from my “Celebrating a Healthy Harvest” book, which features two recipe ideas for almost every veggie and fruit around. I’ve checked off almost every item and blogged about them in this column. Very few untested ones remain. Yet I’d been unable to find an occasion for Mushroom Bruschetta, an appetizer.

But when I studied the recipe, I realized this mushroom dish, sautéed with onion and seasonings, could be just as good a topping for burgers or for chicken and rice as it would be spread on French or Italian bread, as the recipe specified. I decided to get some fresh mushrooms, cook them up, and just see where this topping landed.

Wow, was this a sensational dish! (courtesy Chickasaw Nutrition Services, which published the cookbook). Actually the topping landed on all of the above mentioned items except for burgers, but I promised myself that it would be a do-again next time I have some turkey burgers on the grill. The blending of the mushrooms and onions (I actually used red onions) along with the curry set the stage for a tremendous mixing of flavors. This grew better with each day it had “leftover” status. The picture above shows the topping on French bread slices that had been toasted in the oven before I added the mushroom spread. I certainly could see this as a party dish.

I was sorry I had held off trying Mushroom Bruschetta, but it had been worth the wait.

Mushroom Bruschetta

1 tablespoon cooking oil
1 teaspoon ground black pepper
2 teaspoons curry powder
1 pound button mushrooms, diced
1 medium onion, peeled and diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 tablespoons vinegar
1/2 cup fresh parsley (or 2 tablespoons dried parsley)
1 loaf Italian or French bread

Heat oil, pepper, and curry powder in a skillet over medium heat. Stir in the mushrooms, onions, garlic, and oregano. Cover and cook for 3 to 4 minutes or until desired doneness. Remove the pan from the heat; mix in the vinegar and parsley. Cut bread into 16 half-inch slices; toast. Place 2 rounded tablespoons of mushroom mixture on each toast slice; serve. Makes 12 appetizer servings.

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