Mushroom Recipes of the Week

You have been busy. And yes, I mean “you” in the collective sense.  We have also been busy.  Busy reporting back on two of the big adventures we took in October (FNCE and IFEC). My oh my though, we missed one week of Recipe of the Week posts and suddenly your delicious (and might I say attractive?) posts have popped up like…well, like mushrooms.

With that in mind, it’s time to dig in because there’s a lot of appetite to get through today!

First up we have Burgundy Buttons from Heather at Home Ec 101. For something that’s relatively easy to put together, this is a versatile one.  Served on steaks, in baked potatoes or even on pasta, this is four ingredients to a relative umami bomb. One of our featured contributors, Rachel,  pointed these out to us and then made them for her own family that same night!

Next up we have a new face in the crowd. I was combing through food blogs tonight (favorite pasttime, don’t you know) when I came across this beautiful site.  I thought I had my post all sealed up but when I saw this photo series, the recipe looked too good not to feature. Go say hello to Sprouted Kitchen and her Stuffed Portabellas with Herb Sauce.  Your eyes will be glad you did. Though you may need to answer to your appetite later.

Do you see the picture above? Of course you do. And you saw the one before it? This is us proving a point. When you’ve seen one stuffed portabella, you’ve not seen them all. Not even close.  Aside from being an all-around gorgeous shot, this is everything I want in my dinner tonight. It’s hard for me to believe but I already have everything in this masterpiece on hand and there’s a good chance you do too. Frozen spinach, can of artichoke hearts, sundried tomatoes, goat cheese, an onion and a portabella mushroom…the things happy kitchens are made of. This Stuffed Portabella with Balsamic Reduction from Love and Olive Oil is most certainly what a happy kitchen is made of.

Next up we have Stuffed Mushrooms with Sundried Tomatoes from That’s the Way the Cookie Crumbles.  Now to be fair, this was originally posted a couple weeks ago but we’re officially past Halloween now and into the high season of party-planning and I don’t think these could be more perfect.  Elegant, appealing and can be assembled ahead of time- the ideal passed poppable. And just to keep things current (and because, when asked to choose between things I like,  I prefer “both” ), I encourage you to check out her Pumpkin Porcini Soup as well.

Last but most certainly not least, we have our favorite rancher to bring this week’s highlights home. We love The Pioneer Woman and not just because she loves us back.  Because she very simply loves food and loves to share it. Photos like this don’t hurt the cause but I can’t imagine many folks hear mushrooms, brie and garlic in a recipe without taking a look. This is another great candidate for party poppables although a completely different flavor profile. Mushrooms Stuffed with Brie from The Pioneer Woman, because it sounds like a good idea and it is.

Tags: appetizers, balsamic reduction, Home Ec 101, Love and Olive Oil, party food, Recipe of the Week, Sprouted Kitchen, stuffed mushrooms, stuffed portabellas, The Pioneer Woman, The Way the Cookie Crumbles, white button mushrooms

This entry was posted on Thursday, November 5th, 2009 at 6:49 pm and is filed under Mushroom Recipe of the Week, Party Ideas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.