Mushrooms with Onions: Warm Food on Shabbat
It is customary for observant Jews to eat something warm on Shabbat; this is because even though we have the prohibition not to cook or to light a fire, we should still show don’t need to eat cold food. Or sit in the dark. The traditional warm Shabbat food that Ashkenazi Jews eat is chulent (see Ilana-Davita‘s and Lion of Zion‘s posts); Sephardim (Jews that were originally in Spain) eat dafina or chamin.
I prefer not to eat chulent, as I find it too heavy a food. So I have a tendency to make lots of salads, and I greatly enjoy those. However, in the middle of this winter I noticed that the food that we had warm on Shabbat was mostly chulent and potato kugel, neither of which are my favorite food. I do sometimes eat a bit of chicken warm. So I started warming up beans cooked with turmeric and other curried flavors. But I really wasn’t in the mood for the beans.
Back to my discussion with Klara: Klara felt that in keeping with macrobiotic teaching, food on Shabbat should be warm. I think there is a conflict here, as macrobiotics seem to suggest food should be eaten warm AND right away (not left on a blech or warming tray for 4 hours). And I wonder how many nutrients a salad-like food such as kale has after 4 hours of re-warming.
My conversation with Klara did spur me on to find this one dish that I liked re-warmed on Shabbat. It is simply mushrooms, onions and something green sauteed in a bit of olive oil.
- 1 tsp. olive oil
- 1 onion
- 2 boxes of mushrooms, preferably baby bella because they are “meaty”
- a green: parsley, basil, kale, collards, thyme, sage – I used a bit of broccoli rabe
Warm a bit of olive oil. Chop the onion, mushrooms (into slices) and greens (into bits). Saute the onion until translucent. Add the mushrooms. When the mushrooms begin to soften, add your chopped greens. If you don’t add the chopped greens, the recipe will be fine without it. Put it in a small casserole dish (covered) so it can be reheated on Shabbat.
Alternative: use Ilana-Davita’s mushroom recipe. She suggests serving it cold, but if you are in the mood for a warm mushroom dish for your Shabbat meal, this one might work.