Posts Tagged ‘mushroom recipe’
Wednesday, March 21st, 2012
It’s finally spring! This time of year always makes me itch for a fun getaway. Since there is no spring break vacation on my calendar this year I decided to give myself a staycation, complete with my favorite vacation food…fajitas!
Fajitas have always been a favorite of mine because they are tasty no matter what I’m craving – beef, chicken or even veggie. This time I settled on using steak. It’s the perfect complement to the medley of crisp-tender spring veggies like onions, bell peppers and mushrooms. And besides, who doesn’t love the flavor-packed combo of steak and mushrooms?
This recipe was a total breeze to put together. While the steak marinated, I chopped all of my veggies and preheated the grill. In less than 15 minutes, I was ready to savor the flavors of vacation without having to leave my backyard!
If you share my love for fajitas and appreciate leisurely meal preparation, then you’re going to enjoy this Mushroom Steak Fajita recipe.
Mushroom Steak Fajitas (serves four)
Ingredients
- 12 oz sirloin or other boneless steak, about ¾-inch thick
- 1 tablespoon no-salt fiesta lime seasoning (Like Mrs. Dash), divided
- 1 tablespoon olive oil
- 3 cups sliced crimini mushrooms
- 1 medium green bell pepper, sliced into strips
- 1 medium red bell pepper, sliced into strips
- 1 medium yellow or white onion, sliced into strips
- 8- 6-inch whole wheat tortillas
- 1 medium tomato, diced
- 2 cups shredded iceberg lettuce
- 4 tablespoons non-fat sour cream
Directions
- Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.
- Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
- Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.
- Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Tags: Dinner Tonight, grilling recipes, Mushroom News, mushroom recipe, Party Ideas, recipes, swapability
Posted in Dinner Tonight, Kitchen Swap, Mushroom Masters, Mushroom News, Mushroom Recipe of the Week, Party Ideas, swapability | No Comments »
Thursday, March 15th, 2012
This unseasonably warm weather has had me thinking spring for weeks! I don’t know about you, but when the temperature starts to tick up, I can’t help but get into the mood for grilling. As luck would have it, this goad to grill gave me an excellent opportunity to experiment with the whole “swapability” notion of substituting a portion of a higher-calorie ingredient, like meat, with a portion of mushrooms instead. I’ve been tinkering with it in the kitchen and find it’s an easy way to get an extra serving of veggies on my plate and an extra tasty meal in my stomach.
After searching for mushroom recipes that could easily be made on the grill, I settled on this tasty little number… burgers, of course! I decided to put together a batch of meaty Mushroom Burger Wraps. The original recipe is made in a skillet, but when the weather is this beautiful, you have to hit the grill. I’m telling you, these bad boys are so tasty, you may not ever make a full beef burger again! Of course, for all you turkey fans out there, this is a delicious swap for you, too.
In addition to swapping mushrooms within the burger wraps, I also marinated some sliced portobellos in a balsamic vinaigrette and threw them on the grill alongside the burgers for a complete lean, mean dinner that had me thinking summery thoughts in the middle of March. Not too shabby!
Mushroom Burger Wraps (serves four)
Ingredients
- 6 ounces white button mushrooms
- 6 ounces cremini mushrooms
- 2 teaspoons plus 2 tablespoons canola oil
- 1/2 cup low-fat ricotta cheese
- 8 ounces 93% lean ground beef
- 1 large egg, lightly beaten
- 1/2 cup seasoned breadcrumbs
- 2 teaspoons dried basil or 1/4 cup chopped fresh basil
- 4 2-ounce whole-wheat tortillas
- freshly ground black pepper
Directions
1. Chop mushrooms into ¼-inch pieces. Heat a medium skillet over medium-high heat. Add 2 teaspoons canola oil. Place mushrooms in pan and sauté for 3 to 5 minutes. Drain. Return mushrooms to pan and season with freshly ground black pepper.
2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve in tortilla.
Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.
Tags: 80/20, antioxidants, B vitamins, burgers, dinner, dinner recipes, Featured Contributor, grilling, Mushroom Channel, Mushroom Masters, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, Portobello, potassium, recipes, swapability
Posted in Uncategorized | 2 Comments »
Monday, March 12th, 2012
Turn your Meatless Monday meal into a comfort food feast with this Mushroom Lasagna recipe from Denise of Chez Us!
I recently had the chance to tag along on a mushroom foraging excursion with an expert from Northern California. It was fascinating what I learned about my favorite food! Besides learning that mushrooms are primarily composed of water, I also learned that mushrooms shouldn’t be consumed raw since they contain chitin, a material that needs to be cooked in order to break down and become edible. Also, thanks to their high water content, you don’t need much cooking liquid when preparing mushrooms.
Luckily, mushrooms are also packed with nutrients and vitamins! They are a great source of B vitamins, especially niacin and riboflavin and happen to be protein powerhouses. I found it interesting that dried mushrooms have almost as much protein as a piece of veal. I could go on and on, but will save for that for another time! I mean, you’re probably hungry by now, right?
This mushroom lasagna is my go-to recipe for vegetarian meals. Since mushrooms are a great source of protein, this recipe is very filling. I lightly saute a mixture of brown crimini, portobellos and shiitakes with a little olive oil. Thanks to their high water content, there’s no need to add more liquid! Here and there, I’ll add golden chanterelles and oyster mushrooms to the mushroom blend. I love the meaty texture of the chanterelles mixed with delicate oyster mushrooms.
To balance all of the earthy goodness in this recipe, I use three cheeses: fresh mozzarella, mascarpone and ricotta. I also use an abundance of fresh herbs to round out the flavors. Yes, it is rather decadent, but it is so worth it! Instead of a traditional red sauce, I use a creamy béchamel. When béchamel bakes with the three cheeses it makes a delicious, creamy base that mixes perfectly with the earthy mushrooms and fresh herbs.
This recipe takes a bit of time to prepare, but it worth it. When you take the bubbly lasagna out of the oven, your dinner guests are going to be WOWED from start to finish. I’ll let you in on a little secret… we prefer this recipe over meat lasagna. It’s THAT good! Try it for yourself and let us know what you think.
Mushroom Lasagna
Mushroom Filling
Note: if omitting chanterelle and oyster mushrooms, use an additional 8 oz. of crimini, portobello, or a blend of the two.
- 1 lb. of crimini brown mushrooms
- 1 lb. portobello mushrooms
- 4 ounces oyster mushrooms (optional)
- 4 ounces chanterelle mushrooms (optional)
- 1 yellow onion, minced finely
- 3 cloves garlic, minced finely
- 1 tablespoon olive oil
- kosher salt to taste
- black pepper to taste
To make: In a dutch oven, heat the olive oil over medium-low, add the onion, stir and cook until soft, about 4 minutes. Add the garlic, stir, and lower heat to low, cook for 7 minutes, stirring occasionally. Add all of the mushrooms except the oyster mushrooms. Stir the mixture and cook over low heat for 12 minutes. Add the oyster mushrooms (if using), stir and turn off the heat. Set aside
Cheese Filling
- ricotta
- mascarpone cheese
- 1/2 cup Italian parsley, roughly chopped
- 1/2 cup fresh oregano, roughly chopped
- 1 egg
- pinch of kosher salt and black pepper
To make: In a large mixing bowl add all of the ingredients and stir with a spoon. Set aside.
Béchamel
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- kosher salt
- black pepper
To make: In a medium saucepan, melt the butter over low heat (about a 4) until melted. Do not let the butter burn. Add the flour and whisk until smooth. Continue cooking over low heat until light and golden in color, about 5 minutes. Add the milk to the butter mixture, slowly, whisking the entire time. Raise the heat to a medium (about a 6), cook for 5 minutes, whisking the entire time. Remove from the heat. Season with salt and pepper. Set aside.
Lasagna
- 1pound fresh or dried lasagna noodles
- 1 pound fresh mozzarella
To make: Heat oven to 350. Butter a large glass baking dish. Ladle a spoonful of béchamel over the bottom of the dish and spread about. Cover the bottom of the dish with some of the pasta. Smooth a third of the cheese filling over the pasta, add a third of the mushroom mixture, and then ladle 1/3 of the béchamel over the top. Tear a 1/3 of the mozzarella into small pieces and scatter over the béchamel. Continue the process; you should have three layers. You will have three layers built up with cheese and mushrooms. Cover the third layer with pasta and pour the remaining of the béchamel over the top of the pasta. Sprinkle with mozzarella. Bake for 50 – 60 minutes, until golden and bubbly. Serve. Eat.
Tags: antioxidants, B vitamins, chez us, Cremini, dinner, dinner recipes, Featured Contributor, immunity, meatless monday, Mushroom, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, Portobello, potassium, vegetarian, vitamin d
Posted in Dinner Tonight, Featured Contributor, Mushroom Recipe of the Week, vegetarian | No Comments »
Monday, March 5th, 2012
Who needs beef when you can eat savory, crispy, filling patties chockfull of hearty quinoa and mushrooms? Laura of Hey What’s For Dinner Mom? has put together Quinoa Mushroom Patties that will surely get added to your Meatless Monday recipe repository!
Quinoa Mushrooms Patties are a tasty protein-packed choice for a Meatless Monday (or everyday vegetarian) dinner or lunch. These patties, bursting with sautéed mushrooms and zucchini, crisp up in a pan in a flash. Try topping them with shredded cheese, pizza sauce or salsa to add exciting flavors to these versatile patties. Keep pre-cooked quinoa on hand to make this meal in a matter of minutes! (Besides, they’re so delicious, you’ll want to prepare them whenever the craving strikes!)
Quinoa Mushroom Patties
Makes 10-16 patties, depending on size
What you’ll need:
- 3 cups cooked quinoa, cooled
- 1 Tablespoon butter
- 2 zucchini, quartered and slices
- 8 baby bella mushrooms, cleaned, stem removed and diced
- 8 white button mushrooms, cleaned, stem removed and sliced
- 1 teaspoon salt
- 1 minced garlic clove or use garlic powder, I do I’m allergic to raw onions and garlic
- 2 tablespoon minced cilantro
- 3 eggs
- 1 cup bread crumbs
- oil for frying 1-2 Tablespoons
How to make it:
Heat butter in a medium skillet until melted, add the zucchini and mushrooms. Saute for 10 minutes, remove from heat and set aside.
Mix the cooled quinoa with the salt, garlic, cilantro, eggs, bread crumbs and the mushrooms and zucchini mixture. Form patties
Heat oil in a large skillet over medium heat. Add 2-3 patties to the pan, cook for 6 minutes, or until browned. While cooking, use spatula to press each pattie down.
Flip and brown the other side. Repeat with remaining patties.
Enjoy!
Tags: antioxidants, appetizers, B vitamins, Breakfast, dinner, dinner recipes, Featured Contributor, Food Photography, La Fuji Mama, lunch, meatless monday, Mushroom, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, potassium, recipes
Posted in Dinner Tonight, Featured Contributor, Mushroom Recipe of the Week, vegetarian | 2 Comments »
Thursday, March 1st, 2012
A true product of the good old Midwest, I find myself relying heavily on meat-centric meals during the cold winter months. But it’s National Nutrition Month – time to start lightening up my favorite meals and eating more vegetables.
Luckily, we are working closely with registered dietitian Elizabeth Ward who shared this healthy Almost Lasagna recipe with us. Here at the Channel, we are no strangers to adding mushrooms to dishes to up the nutritional content and we jump at the chance to ‘shroom up meals that usually don’t get enough mushroom love. Judging by the pantry-friendly ingredient list of this recipe and the fact that it calls for swapping a portion of beef with mushrooms, I thought it might deliver the perfect trifecta of easy, tasty and filling. (And fourth: healthy, but what is that… a quadfecta?)
Traditional lasagna feels so labor-intensive, but this recipe came together with minimal effort.
- Chop mushrooms to look like meat? Check.
- Cook ‘em like you would the beef? Easy-peasy (And a bit surprising because they really do look just like ground beef!)
- Combine the cooked mushrooms and beef and add ‘em to the recipe? 1-2-3 and done.
Is there anything more comforting than freshly-made tomato sauce enveloping tender pasta and morsels of beefy mushrooms? I think not!
This time around, I followed the recipe pretty close to the letter. Granted, I love spicy food, so I added a pinch (or three) of red pepper flakes to punch up the flavors. While I’m partial to ground beef, this dish would be just as tasty with ground turkey or chicken or tofu if that’s more your flavor. You can even use no meat and all mushrooms! We’d love to hear how you adjust a recipe to suit your tastes.
Stay tuned for more “swapability” adventures as we amp up the nutrition of other favorite meals!
Recipe for Almost Lasagna (serves six)
Ingredients
- 1 pound long fusilli pasta or linguine
- 8 ounces white button mushrooms
- 8 ounces cremini mushrooms
- 1 tablespoon olive oil
- 1 small carrot, diced
- 1 small sweet onion, diced
- 2 cloves garlic, peeled and diced
- 8 ounces 93% lean ground beef
- 1 28-oune can no-salt-added crushed tomatoes, drained
- 1 cup low-sodium beef broth
- 1/3 cup fresh basil leaves, torn
- 1/2 cup low-fat ricotta cheese
- 1/3 cup chopped flat-leaf parsley, or 2 teaspoons dried parsley
- 2 tablespoons trans-fat free margarine
- Freshly ground black pepper, to taste
Directions
- Bring a large pot of water to a boil, add the pasta, and cook according to package directions.
- Chop mushrooms in ¼-inch pieces. Reserve.
- Heat olive oil in a large skillet over medium heat. Add mushrooms, carrot, onion and garlic. Sauté until onions are translucent, about 5 minutes. Remove from pan and reserve.
- Place ground beef in pan and cook over medium-high heat, breaking meat into very small bits. Season with freshly ground black pepper.
- Add the vegetable mixture to the beef in the skillet. Stir in the tomatoes, broth and basil; simmer for 5 minutes.
- In a small bowl, combine the ricotta cheese and parsley. Toss hot pasta with the margarine and return to skillet. Mix with meat sauce. To serve, scoop equal amounts of the ricotta into shallow bowls, top with pasta/sauce mixture.
Tip: Substitute firm tofu or 100% ground turkey breast meat for ground beef.
Tags: antioxidants, dinner, dinner recipes, Featured Contributor, immunity, meatless monday, Mushroom, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, potassium, selenium, vegetarian, vitamin d, weight loss
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Tuesday, February 21st, 2012
Denise from Chez Us has a hearty vegetarian meal that is as comforting as it is easy to make! Read on to learn more about her delicious Mushroom Ragout with Taleggio Polenta and Gremolata recipe.
I love serving this Mushroom Ragout served with Taleggio Polenta and Gremolata when I’m craving a light but satisfying vegetarian meal. Cremini and portobello mushrooms are great “meaty” mushrooms and are a staple in our house. I just happened to have some shiitake and oyster mushrooms on hand, so I added them to this recipe. Really, this recipe features a medley of mushrooms, so feel free to add whatever types you like; just be sure to include a few of meaty types to fill it out.
When choosing mushrooms at the market, I tend to prefer smaller and tighter mushrooms that have firm flesh. Yes, I am that annoying person at the market picking through the mushroom bins. When buying shiitake and oyster mushrooms, I like to find small ones that can be used whole in recipes, which saves time and makes the dish look great. Don’t buy a mushrooms with a slimy film over the top; most likely they have been sitting in that bin a little too long.
The seasoning for the simple mushroom ragout requires a little shallot, olive oil and salt and pepper. I wanted the ragout to be seasoned lightly to enhance the earthiness of the mushrooms. The tangy polenta and fresh gremolata really tie the flavors of this dish together. Instead of incorporating olive oil into the gremolata, I like to drizzle a high quality olive oil over the top of this dish just prior to serving.
To make a complete meal serve this with a simple salad and warm bread. This recipe is comfort food taken up a notch!
Recipe: Mushroom Ragout served with Taleggio Polenta and Gremolata
serves 4
- 7 ounces crimini mushrooms
- 2 ounces shiitake
- 2 ounces portobello
- 2 ounces oyster mushrooms
- 2 tablespoons olive oil
- 1 small shallot minced finely
- kosher salt to taste
- black pepper to taste
- 1/4 cup vegetable stock
- high quality olive oil
Gremolata
- 1 tablespoon lemon zest, I like to use Meyer Lemons
- 4 tablespoons italian parsley
- 1 garlic clove, peeled
Taleggio Polenta
- 2 cups vegetable stock
- 1/2 cup polenta
- 1 teaspoon salt
- 2 tablespoons butter
- 2 ounces Taleggio cheese, rind removed and cubed
For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat.
For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.
For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.
To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!
Tags: antioxidants, chez us, Cremini, dinner, dinner recipes, Featured Contributor, Food Photography, immunity, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, Portobello, recipes, vegetarian, vitamin d
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Monday, January 9th, 2012
Whether you need a filling, warm lunch or a comforting sandwich to pair with dinner, this panini, packed with baby bella mushrooms, gooey cheese, and sweet sauteed onions is a superb sandwich choice! Read on for the recipe from Paula from bell’alimento.
Panini are Italian pressed sandwiches that come filled with just about anything your heart desires. This vegetarian version will satisfy even the biggest of appetites. It’s filled with creamy caramelized onions and baby bella mushrooms that have been sautéed to perfection in an herb butter. It’s oozing with Swiss cheese and has a big crunchy exterior thanks to the Pan Bigio bread. It’s a stellar lunch or light dinner when accompanied with a hearty bowl of soup!
What you’ll need: (Makes 2 panini)
Caramelized Onions:
2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
salt/pepper
1 tablespoon sugar
Mushrooms:
2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced
4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional
What to do:
1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions. Season with salt/pepper. Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.
2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat. Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.
3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.
4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.
TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.
Tags: baby bella, Bell'Alimento, caramelized onions, dinner, dinner recipes, grilled cheese, italian, lunch, meatless monday, Mushroom Channel, mushroom recipe, Mushroom Recipes, Mushrooms, panini, Portabella, Portobello, swiss cheese, vegetarian
Posted in Cooking Tips, Dinner Tonight, Portabella, Uncategorized | 1 Comment »
Wednesday, December 21st, 2011
As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.
The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.
This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.
Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.
With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!
Mushroom Bruschetta
1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
Tags: appetizers, bruschetta, chez us, easy, Entertaining, fast, Mushroom, mushroom bruschetta, mushroom recipe, Mushrooms, oyster mushrooms, portobella, quick, recipe
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Wednesday, December 8th, 2010
This gorgeous recipe is brought to you by Mushroom Channel contributor Colleen Levine of the family-friendly food blog Foodie Tots.
I’m sure I’m not alone in appreciating Thanksgiving as a time to indulge in all the unhealthy side dishes we tend to shy away from the rest of the year – after all, most nights of the year it would be unthinkable to have two or more types of potatoes on the table. And I can’t remember the last time I had stuffing outside of a Thanksgiving meal. Though I will confess that during college, my roommates and I would make a chicken dinner, complete with mashed potatoes from a box, gravy from a mix, and Stove Top stuffing, when we were craving home-style comfort foods. Ever since the low-carb diet craze, it seems bread-laden side dishes have become regrettably scarce.
So I decided to bring stuffing back to the dinner table – in the form of a savory mushroom bread pudding. I used two types of mushrooms, maitake and shiitake, and my usual stuffing starters of celery, onion and prosciutto. It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding. I used an American parmesan-style cheese called BellaVitano – if you can’t find it, a blend of parmesan and asiago will do just fine. The finished pudding can be served as a dinner side dish, or make it the main course with a salad on the side. And it works equally as well as a brunch dish, too.
Now I’m not a fan of hiding vegetables from my son, but I have found that vegetables often meet with less resistance when served alongside something familiar. As many preschoolers would be content eating nothing but the bread for dinner, the comforting familiarity of the bread cubes in this just may make the mushrooms go down easier if your little ones are skeptical of them. No guarantees, of course.
Mushroom Bread Pudding
Ingredients:
- 1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
- 6 ounces mushrooms, sliced
- 4 ounces prosciutto, diced
- 1/2 yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 4 large eggs
- 3 cups mushroom broth
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded asiago cheese
Instructions: Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.
In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set. Makes 8 servings.
Tags: bread pudding, colleen levine, dinner recipes, egg recipes, Foodie Tots, leftover bread recipe, Leftovers, mushroom bread pudding, mushroom recipe, rustic cooking, rustic recipes, savory bread pudding recipe, winter recipes
Posted in Dinner Tonight, Featured Contributor | 1 Comment »
Monday, November 22nd, 2010
Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.
Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.
It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.
This is perfect to make ahead of time and pop it into the oven when you come home!
Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts
1 egg – beaten
béchamel:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt
What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.
2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.
3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.
4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.
5. Allow pie to cool before slicing.
Buon Appetito!
Tags: Bell'Alimento, dinner, italian cooking, Italian mushroom recipes, italian recipe, Mushroom Pie, mushroom pot pie recipe, mushroom recipe, puff pastry recipes, savory mushroom pie
Posted in Dinner Tonight, Featured Contributor, Party Ideas | No Comments »
