Posts Tagged ‘Add a Pinch’

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

Ingredients:
2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Instructions:
Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced 1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat. 3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Grilled Mushroom Kabobs

A favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble and marinated, then tossed onto the
grill for a few minutes to let the grill work its magic!

Ingredients

Mushroom Kabobs
1 pint whole mushrooms, portabella or white
1 green pepper, deseeded and cut into 2-inch pieces
1 yellow pepper, deseeded and cut into 2-inch pieces
1 onion, cut into 2-inch pieces
1 pint grape tomatoes

Marinade
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt

Directions

Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

Cheesy Mushroom Sausage Pasta Recipe

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
1 pint portabella mushrooms, cut into quarters
1 (14.5-ounce) can diced tomatoes with peppers
1 cup chicken stock
3/4 cup heavy cream
10 ounces twirl, ribbon, or elbow pasta
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste
fresh parsley, optional

Directions:

Add olive oil and butter to a large, 12-inch skillet over medium heat.

Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.

Stir in tomatoes, chicken stock and heavy cream.

Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.

Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Mushroom Lettuce Wraps

Robyn from Add a Pinch shares a perfect recipe for a salad you can eat with your hands.

Serves: 4-6

Ingredients:

1 tablespoon olive oil
1 pound sliced portabella mushrooms
1 (10-ounce) can cannelini beans
1/2 medium sweet onion, diced
1/4 cup diced bell pepper (green, red, yellow, or orange)
1 medium tomato, diced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
8-12 Boston or Bibb lettuce leaves

Directions:

  1. Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.
  2. As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.
  3. Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup

Ingredients:

  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar

Directions:

  1. Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Ingredients

4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
2 cups crab meat
1 (8-ounce) package cream cheese, softened
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs

Directions

  1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  2. Place mushrooms onto a rimmed baking sheet.
  3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.
  4. Top each mushroom cap with bread crumbs.
  5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.
  6. Serve warm.

I hope you enjoy this recipe as much as my family does!

Simple Sauteed Mushrooms

Robyn from Add a Pinch realized that turning picky eaters into mushroom lovers is as simple as involving them in the cooking process. Try this simple mushroom sauté at your next family meal.

Serves 6

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
2 shallots, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
1/4 cup chicken stock
salt and pepper, to taste

Instructions

1)  Melt butter along with olive oil in a large skillet over medium heat.
2)  Add garlic, shallot, and mushrooms, and chicken stock.
3)  Sauté until tender, about 15 minutes.
4)  Remove from heat and serve immediately.

Mushroom Risotto with Bacon and Peas

Robyn from Add a Pinch understands that the key to getting the family around the table is through delicious meals, and her Mushroom Risotto with Bacon and Peas never fails.

Serves: 6 to 8

Ingredients

1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving

Directions

1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.