Magical breadcrumbs with mushrooms and scallions
The breadcrumbs are the star of this show, but don’t sleep on the mushrooms and scallions either. A simple, make-ahead side dish that’s fast, easy, and relatively healthy, but seems just the opposite!
First things first, we have to talk about these magical breadcrumbs. What could be so great about a humble breadcrumb, you might ask? I’ll tell you!
They’re crunchy, salty, briny, and aromatic and elevate anything they top. Using panko maximizes the crispiness while the anchovies add a salty, funky note and the garlic lends a spicy bite. We bathe everything in a little olive oil or butter to mildly tame the funk and the bite while increasing the crunch. The results: magical.
There are other fantastic things about these breadcrumbs too: Sub them in for breading or croutons and they make any dish lighter and easier to prepare. They also stay crispy in the fridge for up to 4 days, so make them in advance and top any side dish just before serving.
For this dish, I’ve used the breadcrumbs to top this umami bomb of mushrooms, scallions, butter, and soy sauce. Each time I’ve made these mushrooms, we’ve INHALED them. This dish is simple, quick, and tastes so much more complex than its humble ingredients would suggest.
A quick note: This is a relatively small recipe because I’m guessing (hoping, encouraging, BEGGING) that we’re all having small Thanksgiving meals this year, but if you’re cooking for a (socially distanced) crowd, definitely increase the mushroom portion of this recipe. You’ll have more than enough breadcrumbs with the measurements given.
Also: Be judicious with the salt in this recipe. We are SALT LOVERS in this house, but the anchovies are so salty that we didn’t really need much more than the big pinch of sea salt that I add while cooking the mushrooms. But you do you.
Magical breadcrumbs with mushrooms and scallions
Time: 10 minutes for the breadcrumbs, 12 minutes for the mushrooms, all active
Yield: About 1 1/2 cups of breadcrumbs (depending upon how “heaping” your cup of panko is), 3 adult side servings of mushrooms (but to be fair, I’ve eaten all of the mushrooms in one sitting topped with a runny egg for lunch)
Mushrooms and scallions:
2 Tbsp olive oil
8 oz mushrooms (any variety, about two containers)
Large pinch of salt
4 large scallions, roughly chopped
1 Tbsp butter
1/2-1 tsp soy sauce, to taste
1/4- 1/2 cup Magical breadcrumbs (recipe below), to taste
Flaky sea salt, to taste
Heat the olive oil over a medium flame. When hot, sear the mushrooms on one side and then shake the pan and sear the other side. Cook, shaking the pan occasionally, until the mushrooms turn a darker, golden color, about 5 minutes. If cooking too fast, turn down the heat. Season with a large pinch of salt.
Add the scallions and cook until they begin to wilt and soften, about 4-5 minutes.
If, during the cooking of the mushrooms and scallions, the pan feels too dry or the veggies start to stick, add a little bit more olive oil. But keep in mind that the mushrooms may release their juices as they cook more."**
**Depending on the type of mushrooms you use, they may release a lot of water. If this happens, you can either turn up the flame and cook, stirring frequently to avoid burning, until the liquid has evaporated. Or, if your mushrooms and scallions are nearly cooked and there’s still a lot of water in the pan, drain it before adding the butter.
When the mushrooms and scallions are cooked, turn the flame all the way down. Add the butter. When it’s melted, add the soy sauce and stir to coat. Turn off the flame. Taste and add more soy sauce if necessary.
Top with breadcrumbs (recipe below) and flaky sea salt if necessary, just before serving.
Magical breadcrumbs
2 Tbsp olive oil or butter
2 whole anchovy filets (or 4 1/2 filets depending on how your anchovies are canned)*
1 heaping cup panko
2 large garlic cloves, minced (about 2 Tbsp)
Heat olive oil in a large skillet over a medium-low flame. Add the anchovies and cook, breaking them up with a wooden spoon or spatula until they’re completely dissolved, about 3-4 minutes.
Add the panko and cook, stirring frequently, for 3-4 minutes. If the breadcrumbs start to darken, turn the flame down.
Add the garlic and stir well. Let the mixture cook, untouched for 2-3 minutes or until the bottom of the breadcrumbs start to turn golden. Turn off the flame and mix the breadcrumbs. Let cool for a few minutes in the pan before using.
If saving for later, let the breadcrumbs cool completely and then store, covered loosely, in the fridge for up to 4 days.
*A quick note about anchovies: Sometimes they’re cleaned and the two sides are left connected when they’re canned. I consider that a “whole” anchovy. If they two sides are separated, I consider that 1/2 of a filet)
Homemade granola base
Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much better than most of the commercially made stuff. Also, it makes your house smell amazing.
Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”
But granola is a great way to add some whole grains and make a more balanced snack.
I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.
This recipe is a base and you can feel free to customize with whatever fruits and nuts you like best.
Also, if making this for a nut-free school snack, skip the nuts and double the fruit, sub in seeds like sunflower or pepitas, OR toast the nuts separately and toss them into an individual portion at home.
A couple of notes:
If you have trouble finding millet, check the bulk sections of Whole Foods or any health food store.
When spreading the raw granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!
Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see significant browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add. Toasted dried fruit = hard as a rock!
Homemade granola base
Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)
2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup nuts (your choice!)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried fruit of choice
Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.
In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.
Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.
Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.
Let cool completely.
Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.
Store in an airtight container at room temperature for up to 3 weeks.
Almond and coconut baked doughnuts
A healthier baked doughnut that features whole grains, lower sugar, and my favorite flavor combination: Almond and coconut. YES, PLEASE.
I have bad news and good news: I was diagnosed last week with gestational diabetes. Luckily, I’m in my third trimester and don’t have much longer to go, so what’s a few weeks of monitoring my blood sugar and trying to eat really healthy foods?
I did eat half of one of these doughnuts and it didn’t send my blood sugar soaring (thanks whole grains, coconut sugar, and healthy fats!), so that was another piece of good news. Obviously, if you have diabetes of any kind, you know what works best for your body or are working with your doctor to figure that out, so not everyone will be able to say the same. But I was glad to know that at lease some treats aren’t off the table.
What has made this so hard isn’t the dietary restrictions or even the blood sugar monitoring.
What’s hardest is the added layer of scrutiny over my body when pregnancy already casts a harsh, glaring spotlight. Every routine thing you eat, drink, use on your skin, or take for a headache feels so consequential. And anyone who’s had disordered eating in the past can tell you that it takes a lot of work to STOP feeling like these minor choices are so meaningful.
Ugh. It just feel like I’ve lost myself a little more with this diagnosis. I resigned myself 8 months ago to making all of the changes you have to make when pregnant for the greater, temporary good and I wish it didn’t feel like ever day meant cutting out one more thing that brings me joy.
And now i’ll stop complaining. There are real problems in the world.
But! Lack of a delicious, healthier doughnut option doesn’t have to be one of them!
A couple of notes:
We’re aiming for a batter that is thicker than pancake batter, but thinner than cookie dough. Depending on how much liquid you get from your banana and egg, you may want to add more flour. Start with an extra Tbsp and keep adding until you’re happy with the density.
These doughnuts are okay without the topping, but the extra sugar, almonds, and coconut really take them to a new place. I really don’t recommend skipping them.
The brown sugar and coconut oil topping makes a pretty dense mixture and a lot of the topping will fall off. BUT, it’s delicious. If you’d like something a bit smoother and more glaze-like, you can swap in 6 Tbsp powdered sugar, enough water to make a thin glaze (start with ½ tsp and add slowly), and a few drops of almond extract.
Almond coconut doughnuts
Yield: 10-12 doughnuts
Time: about 35 minutes, mostly active
½ large, very ripe banana, thoroughly smooshed
½ cup milk (any type will do!)
3 Tbsp full-fat yogurt (Greek or otherwise)
1 large egg
¾ cup coconut sugar
½ tsp almond extract
3 Tbsp coconut oil, melted
1¼ + 1/4 (if needed) cups Whole Wheat pastry flour (regular whole wheat flour or white whole wheat flour work too, but the texture is slightly denser)
1¼ tsp baking powder
½ tsp salt
½ cup shredded unsweetened coconut
½ tsp cinnamon
¼ tsp cardamom
Topping:
3 Tbsp coconut oil
3 Tbsp brown sugar
½ cup toasted coconut slivers
½ cup toasted almond slivers
½ tsp cinnamon
Preheat oven to 375.
Grease your doughnuts pans with coconut or other neural oil and set aside
In a large bowl, smush the banana as much as possible. Add the rest of the wet ingredients except the coconut oil and whisk together.
Add 1¼ cups flour, baking powder, salt, shredded coconut, cinnamon, and cardamom. Mix well.
Add the coconut oil and mix well. If the mixture is too runny (if it looks like pancake batter), add the remaining ¼ cup of flour 1 Tbsp at a time and mix again.
Fill each doughnut tin about 2/3 full.
Cook both pans (if using 2 doughnut pans) in the same oven for 10-12 minutes, or until the doughnuts just spring back when poked lightly with a finger. Rotate and pans after 5 minutes to ensure even baking.
Let cool.
In a separate small bowl, combine the coconut oil (that should still be rather liquid) with the brown sugar and cinnamon and mix. If the mixture seems too liquid and not spreadable, chill it in the refrigerator until slightly more set.
On a baking sheet, combine the coconut flakes and the sliced almonds and let brown in the cooling oven, abut 6 minutes or until you begin to smell the nuts.
Spread a small amount of the sugar and coconut oil mixture on each doughnut and sprinkle the toasted nuts and coconut over the top, pressing lightly to get them to stick.