{"id":11816,"date":"2017-02-25T22:43:31","date_gmt":"2017-02-25T22:43:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11816"},"modified":"2017-02-25T22:43:31","modified_gmt":"2017-02-25T22:43:31","slug":"mackerel-with-mushrooms-lemon-herb-fennel-cavolo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11816","title":{"rendered":"mackerel with mushrooms, lemon, herb, fennel; cavolo nero"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11817\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/mackerel_mushroom_cav_nero.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Mackerel and Mushrooms? It&#8217;s a dream dish if you add lemon, and then not much more is really needed. I found the base recipe <a href=\"http:\/\/dianesfavouriterecipes.blogspot.com\/p\/mackerel-and-mushrooms-serves-2-4.html\">here<\/a>; I&#8217;ve <a href=\"http:\/\/food.hoggardwagner.org\/?s=mackerel+mushrooms\">worked with it twice before<\/a>, once <a href=\"http:\/\/food.hoggardwagner.org\/?s=mackerel+mushrooms\">with sea bass<\/a>, and it&#8217;s been terrific each time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-11819\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/shiitake_mushrooms-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11820\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/Tuscan_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three\u00a0Boston mackerel fillets (a total of 15 ounces) from Pura Vida Fisheries, seasoned on both sides with salt and pepper, saut\u00e9ed fairly gently with butter and a little olive oil inside a large, thick oval copper pan, flesh side first, then turned after about 3 minutes and the other side cooked for about the same length of time, removed to 2 plates when done, covered to keep warm (or placed inside a just-warm oven), 2 tablespoons of butter added to the pan, and then about 6 ounces of medium-size Shiitake mushrooms (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Shiitake\"><em>lentinula edodes<\/em><\/a>) from\u00a0John D. Madura Farm,\u00a0cut in half, added\u00a0and saut\u00e9ed while stirring until lightly cooked, seasoned with salt, pepper, after which a mix of a couple tablespoons of chopped lovage from Two Guys from Woodbridge and\u00a0chopped parsley from Eataly, plus\u00a0about a tablespoon (or a little more) of lemon juice was added to the pan,\u00a0everything stirred\u00a0before the herbed mushrooms and\u00a0their juices were spooned on top of the mackerel, which was finished with a little fresh chopped lovage and parsley [in this case, after the picture was taken], garnished with some bronze micro fennel, again from Tow Guys from Woodbridge<\/li>\n<li><em>cavolo nero,\u00a0<\/em>aka<em>\u00a0<\/em>black kale, or Tuscan kale, from Norwich Meadows Farm, saut\u00e9ed until wilted inside a large enameled cast iron pot with olive oil in which 2\u00a0halved garlic cloves from Healthway Farms &amp; CSA had first been heated until beginning to color, seasoned and drizzled with olive oil<\/li>\n<li>the wine was an Italian (Puglia) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=35870&amp;searchtype=Contains\">Verdeca, Angiuli &#8211; 2015<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.wqxr.org\/#!\/series\/q2\/\">Q2 Music<\/a>, streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Mackerel and Mushrooms? It&#8217;s a dream dish if you add lemon, and then not much more is really needed. I found the base recipe here; I&#8217;ve worked with it twice before, once with sea bass, and it&#8217;s been terrific each time. three\u00a0Boston mackerel fillets (a total of 15 ounces) from Pura Vida Fisheries, seasoned on &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11816","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11816"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11816\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}