Recently in mushrooms Category

Buckwheat Crepes with Mushrooms & Swiss We've made these delicious crepes for dinner at least 4 times now, so it's time they are properly recorded. A perfect light summer dinner with a green salad on the side, these crepes cook up quickly with ingredients that are easy to have on hand. One of my favorite vegetarian meals. Crepes:
3 large eggs
3/4 cup all-purpose flour
1/2 cup buckwheat flour
2 cups milk
1 tablespoon sugar
1/4 teaspoon salt
1.5-3 tablespoons unsalted butter, melted

Filling:
1 tsp. olive oil
16 oz. mushrooms, sliced
one sweet or yellow onion, chopped roughly
1/4 c. sweet Marsala wine or other white wine
thyme, salt, and pepper to taste
Swiss cheese, sliced or shredded

Sauce:
apricot jam + spicy brown mustard

For the crepes:
In a medium bowl, lightly whisk the eggs. Then whisk in all of the remaining ingredients. Cover bowl and chill overnight (or 15-30min at room temp).
Set the batter out to come to room temperature for an hour before cooking. Preheat a large 10” skillet over medium-high heat. Add a small pat of butter and use a paper towel to quickly spread the butter around the pan. Add 1/4 cup of batter and tilt the pan so that the batter spreads into a circle. Cook each side for 1 – 2 minutes, or until golden brown. Unused crepes can easily be stored wrapped in the fridge for a couple of days, or frozen for several months.

For the filling:
Heat the oil in a pan without nonstick coating. Add onions, season with salt, and cook until softened. Add mushrooms. Cook until mushrooms have shrunk and begun to turn golden. De-glaze pan with the wine and add seasoning.

Makes 20 or so crepes. The recipe halves well.
Original recipe
IMG_6349.JPGBeing from the south, I was raised on cornbread dressing, but this Cummings' family tradition is pretty tasty I must admit. Savory additions of corn, mushrooms and sliced black olives are well balanced by the sweet rose wine scented broth. Daniel calls this dressing " one element of the perfect trifecta of Thanksgiving flavors," the other two being turkey and mashed potatoes of course.

1 large onion, chopped small
5 stalks celery, chopped small
8 oz white button mushrooms, roughly chopped
1/2 T. butter

2 c. rose wine
3 c. chicken broth
2 T. butter
1/2 tsp sage

1 package Pepperidge Farm herb dressing (cubed)
1 package Pepperidge Farm herb dressing (crumbs)
1 1/2 cans yellow corn
1 can black olives, sliced

Preheat the oven to 350 degrees.

Heat 1/2 tbs butter in a skillet, add onion, celery, and mushrooms. Lightly salt and pepper the vegetables and saute until onions begin to brown.

Meanwhile, heat broth, wine, 2 tbs butter, and ~1/2 tsp dried sage in medium saucepan until butter is melted.

Mix onion mixture with remaining dry ingredients (stuffing, corn, olives) in large bowl. Add broth/wine over until mixture is moist, mix gently. Pour into 9x13" baking dish. Bake ~1 hour or until top is browned.

eggplant_mushroombake_sm.jpgThis dish was a huge surprise. The ingredients seem simple, but the combination of broiled eggplant, browned mushrooms and onions, simple tomato sauce, and melted cheese is outstanding. It has all the great flavor of really good authentic Italian food, but without swimming in olive oil. As my one-and-only critic said, "I would go to a restaurant just to order this." Definitely one of my favorite dishes of the year. Serve over pasta.

1  peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1  cup  chopped onion
1/2 tbs fresh oregano and 1/2 tsp dried basil or 1 tsp Italian seasoning
2  garlic cloves, chopped
8 oz white mushrooms, sliced
1  (8-ounce) can no-salt-added tomato sauce, divided
2/3  cup  (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4  cup  (1 ounce) grated fresh Parmesan cheese
Salt, pepper
Olive oil cooking spray

Pasta, cooked according to directions

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with olive oil cooking spray, spray the tops as well and sprinkle lightly with coarse ground salt and pepper; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Salt lightly. Cook until onions are browned, and mushrooms are turning golden, stirring mixture occasionally (about 10 minutes).

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray (I used a cake pan). Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 40 minutes to 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Serve over pasta.

yield: 4 servings
Per serving (not including pasta)
Calories:168 (30% from fat)
Fat: 5.6g (sat 3.2g,mono 1.5g,poly 0.5g)
Original recipe

mapleporkstew_sm.jpgA warm and hearty stew with German-inspired flavors of beer, mustard, and red wine vinegar, sweetened with a little maple syrup. On the whole a seasonal and satisfying dish, best with served with a rustic-style bread. I would probably add a chopped apple next time for a sweeter variation.

1  tablespoon  olive oil
1  (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2  cups  diced onion
1  (8-ounce) package mushrooms, quartered
1 3/4  cups  (1/8-inch) diagonally sliced carrot
3/4  cup  diced red bell pepper
2  tablespoons  maple syrup
1  teaspoon  dried rubbed sage
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (16-ounce) can fat-free, less-sodium chicken broth
1  (12-ounce) bottle beer
2  tablespoons  cornstarch
1  tablespoon  red wine vinegar
1  tablespoon  country-style Dijon mustard
Sage sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Original recipe

creamy_pasta_sm.jpgA simple, hearty, all-in-one pasta dish with main flavors of sausage, garlic, and fresh pepper. Mushrooms, onion, and wilted greens round out the vegetables. Feel free to use whichever dark leafy green you like. Could easily be a good vegetarian meal or side dish if you omit the meat.

1 pound whole wheat pasta, like penne or farfalle
1 large onion, diced
8 ounces button (or portabella) mushrooms, sliced
greens: 1 bunch chard (about 1 pound), stems removed and diced, leaves cut into ribbons
            OR 1 bunch kale, stems removed and discarded, leaves chopped
            OR 1 bunch rapini, stalks removed and discarded, leaves and florets chopped
2 sausage links (8 ounces), sliced, or chopped ham (optional)
4-5 garlic cloves, minced
3 ounces cream cheese, marscapone, or other soft creamy cheese
1/2 cup pasta water, saved from cooking pasta
kosher salt
freshly cracked black pepper
optional: red pepper flakes

Cook the pasta in a large amount of boiling water with a good palm-ful of salt. Just before draining, use a measuring cup to dip out about a half cup of the starchy pasta water, and set this aside.

If using meat, saute it over medium-high heat until brown and crispy, set aside.

Heat a teaspoon of olive oil in a large skillet or dutch oven over medium-high heat . Add the onion with a pinch of salt and cook until the onion is softened and translucent. Add the mushrooms and another pinch of salt. Cook until the mushrooms have released their liquid, the liquid has boiled away, and the mushrooms are turning golden. Stir in the diced chard stems and the sausage. Cook until the stems are softened and the sausage is warmed through.

Clear a space in the middle of the pan and add the garlic. Cook just until the garlic is fragrant, then stir it into the rest of the vegetables. Lower the heat to medium and stir in the chard leaves. Continue stirring frequently until the leaves are bright green and wilted.

Stir in the cooked pasta and the cream cheese. When the cheese has melted, pour in half of the reserved cooking water to make a creamy sauce. If the sauce seems too thick, pour in the remaining pasta water a little at a time.

Grind the fresh pepper right over the pasta. Don't be shy! Taste as you go to gauge how peppery the pasta has become and how you like it. Season with additional salt, if desired.

Leftovers will keep refrigerated for up to one week.

Original recipe


One of Daniel's easy improvised recipes. Comfort food fast and simple.

1 small onion, chopped
1 package portobello mushroom caps, chopped
1/2 lb. ground beef
2 cans diced tomatoes with oregano
2 boxes wild rice mix (Uncle Ben's)
Italian seasoning
Cook rice according to directions. Meanwhile saute onion and mushrooms a few minutes until soft. Add beef and cook until browned. Add canned tomatoes, simmer until rice is done. Add rice, mix, and serve.

There are few fried foods that are truly worth the fat and calories to me. This is one of them. The filling can be made ahead of time for convenience, assembly is best done with multiple helpers. Serve with soy sauce and/or apricot jam for dipping.

1 lb. ground pork
1 pkg. shitake and/or portabella mushrooms, chopped
½ c. diced water chestnuts
1 ½ c. bamboo shoots
2 c. napa cabbage-add last
chives
shredded carrot
garlic
2 tbs. soy sauce
1 tbs. cornstarch
1 tsp. salt
½ tsp. pepper
1 pkg. eggroll skins
1 egg
vegetable oil
Cook pork, drain. Add onion, chives, veggies, spices, cornstarch towards the end of cooking.
Use 2 tbs. filling per eggroll, roll up, seal with beaten egg. Fry in hot oil and drain
This tangy caponata forms a kind of vegetarian sloppy joe, best topped with fresh mozzarella and basil.

1-2 Tb olive oil
1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)
1/2 of a green bell pepper, diced
1 small onion (or 1/2 of a large one), diced
4 ounces mushrooms (about 5 medium), chopped
3 cloves garlic, minced
1/2 cup pitted, black olives, chopped
1 6-ounce can of tomato paste
3 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon oregano
salt and pepper
baguette or ciabatta bread
fresh mozzarella (2 thick slices per sandwich)
fresh basil leaves (optional)

Heat oil over medium heat and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.

Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.

Allow caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.

Original recipe
Creamy chicken and rice soup made easy with boxed wild rice mix and precooked chicken. Garnish with fresh parsley and herbs.

1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 1/2 cups)
Nutritional Information
Calories: 246 (22% from fat)
Fat: 6g (sat 1.9g,mono 2.6g,poly 0.9g)

Original recipe

Ultimate crock-pot convenience: put all the ingredients in and just let it cook till you're ready to eat.

1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. salt
½ tsp. pepper
1 can whole or chopped tomatoes (14.5 oz)
1 can tomato sauce
1 can tomato paste (6 oz.)
1 ½ lb. chicken breasts, cut into 1" cubes
½ lb. sliced mushrooms
½ c. celery, chopped

Combine all ingredients, cook in crock-pot on high 4 hours. Serve with noodles.
<< 1 2