These are few ingredients as flavorful and forgiving as the mushroom – that fungal friend of any home cook or professional chef. It brings a lush texture to savory meals and even has the kitchen-focused power to stand on its own as a main dish. Mushrooms are mighty and magical at the same time.
One “numbers guy” turned chef is using mushrooms as part of his work as a recipe writer and advocate for Kosher cooking. Author Kenneth M. Horwitz recently finished “Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style,” a cookbook that he hopes will encourage people of every background or religion to try Kosher food.
Horwitz said he wants “Deep Flavors” to make people love cooking if they’re Jewish, if they’re new chefs or if they’re vegetarian. He highlights a variety of foods and recipes across many parts of a well-balanced meal, including appetizers, main courses and desserts. Horwitz also worked diligently to include recipes highlighting many cultures, plus helpful tips ranging from how to source ingredients to proper ingredient preparation.
“Cooking is worth some effort and attention to detail,” Horwitz said. “The positive reactions from family or guests, as well as your own enjoyment, will make it worthwhile.”
One of the things he really worked on in the cookbook is making recipes like his Texas State Fair Blue Ribbon-winning Spinach and Mushroom Lasagna easy for the everyday cook. He uses the cookbook to break down steps into easy-to-follow stages of prep, cooking and serving.
Horwitz, an attorney and CPA by trade, has long said his approach to cooking is “really an extension of what I do in my professional practice.” If he wants to eat Kosher and try new recipes, he has to get creative. And after five decades of cooking, he wanted to share what he learned through this cookbook.
If you want mushrooms and savory noodles, you need look no further than Ima, one of Metro Detroit’s most reliable places for a bowl of tastiness. Its Forest Udon features porcini broth, roasted tofu, smoked trumpet mushrooms, rosemary and garlic oil. Ima also serves a House Pickle Plate with classic and white kimchi, cucumbers, shiitake mushrooms and seasonal veggies.
There are multiple pizza pies to choose from if you want mushrooms on your plate from Supino Pizza. Try the Jess, which is a vegetarian pie that has no cheese and features a red sauce, kalamata olive, spinach, baby portabella mushroom, chili oil and basil. Another tasty option is the Funghi with baby portabella mushroom, flat parsley, fresh mozzarella, smoked gouda and fresh basil.
Everyone is raving about this newcomer to the Metro Detroit food scene with its regional Chinese cooking. Try the Jade Mushrooms, a vegetarian dish with Baby Bok Choy and shiitake mushrooms. There’s also the Yangzhou Fried Rice with pork belly, shrimp and mushrooms. Another option is the Wood Ear Mushroom salad and cilantro, a mushroom salad dressed with mild chilis and garlic.
You don’t need a reason to explore the many fine flavors and wild combinations of ingredients in these nontraditional pierogies. But the mushroom options may make you want to order a dzone or more. One great suggestion is the Kapusta King Pierogi, which is made with Mushrooms, Sauerkraut and seasonings.