Posts Tagged ‘Bell’Alimento’

5-minute Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe will help take your mushrooms to the next level.

Ingredients

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Directions

1. Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.
2. In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste.
3. Add mushrooms and parsley. Toss to coat.

Steak with Herb Sautéed Mushrooms

Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant.

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients

3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
2 fillets
kosher salt/black pepper

Directions

Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary. WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides.

Continue cooking until the internal temperature reaches 145 for medium.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Evenly distribute sauteed mushrooms over fillets.

Broccolini Mushroom Salad

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions

Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.

Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie toasted baguette – sliced

Directions:

NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced kosher salt/black pepper
1/4 cup extra virgin olive oil 1 small onion – minced
2 cups arborio rice 6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

Directions:
1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.
2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.
3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}.
4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.
5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Vegetable Noodle Bowl with Mushrooms

Vegetable Noodle Bowl with Mushrooms is a quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!

Yield: 4
Cook Time: 10 – 15 minutes
Prep Time: 5 minutes

Ingredients:

1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Directions:

Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.

Cook ramen according to package directions (note: do not use included seasoning packet). Drain.

WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.

Add sauce to pan and toss to combine. Add cooked ramen, toss to combine. Garnish with green onion.

Pesto Portobello Pizzas

When you’re wanting a “lighter” pizza option this one will fit that bill perfectly. Our personal pesto portobello pizzas are the perfect portion for a light lunch or even can be served as an hors de vors for all your summer entertaining.

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients:

2 large portobello mushrooms – cleaned and gills removed
2 teaspoons pesto
1/2 -3/4 cup grated mozzarella cheese
3-4 cherry tomatoes – halved
kosher salt/pepper
fresh basil leaves

Directions:

1. Preheat oven to broil.
2. Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.
3. Equally divide pesto between mushroom caps. Using a silicone brush, spread pesto on inside of mushroom caps.
4. Equally divide cheese between mushroom caps.
5. Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.
6. Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted.
7. Garnish with fresh basil.

Mushroom Bacon Butter Burgers

The mushrooms are pulsed to a perfect consistency and then are blended in with our ground beef. Add a few slices of bacon and the cheese of your choice and you’re all set to serve up a this divine burger worthy of any of your summer grill fests.

Yield 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

1.75 pounds ground beef
4 ounces fresh mushrooms – pulsed
kosher salt/black pepper
2 tablespoons unsalted butter – cut into 6 equal portions
6 slices cooked bacon
6 slices cheese
6 hamburger buns

Directions

Into a large mixing bowl add: ground beef, mushrooms. Season with salt and pepper. Mix to combine.

Freeform 6 equal sized hamburger patties. Press 1 cube of cut butter into the middle of each patty. Set aside.

Preheat a grill pan over medium -high heat. Place patties onto grill pan (working in batches if necessary). Grill until at desired doneness. Flipping half way through.

Top patties with cheese during last minute of cooking and cover with pan with lid so that cheese melts. Prior to serving top with a slice of bacon.

Cheesy Mushroom Tart

Tarts are easy and elegant and come together lickety split. They’re incredibly versatile. You can enjoy them for brunches, light lunches or even dinner.

Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients:

1 puff pastry crust – thawed
2 tablespoons unsalted butter
1/2 onion – minced
2 cloves garlic – minced
8 ounces mushrooms – sliced, divided
4 sprigs fresh thyme
1/4 cup white wine kosher salt/pepper
4 ounces cream cheese – room temperature
4 ounces mascarpone – room temperature

Directions:

  1. Preheat oven to 400 degrees.
  2. Spray a rectangular tart pan with non-stick cooking spray. Unroll pastry and form to fit pan. Using the tines of a fork poke holes throughout. Bake for 10 minutes.
  3. WHILE crust is baking, into a large skillet heat butter over medium heat. Add onion and garlic and cook until softened. Add 7 ounces of mushrooms, thyme and wine. Continue cooking until mushrooms have softened. Season with salt and pepper.
  4. Add cheeses to mixture and stir until combined. Check for seasoning. Adjust if necessary.
  5. Pour cheese mixture into crust and spread evenly. Top with reserved mushrooms. Bake for additional 10-15 minutes until golden.
  6. Let tart cool and then cut into slices. Garnish with additional thyme if desired.

Sauteed Mushroom and Brie Puff Pastry Bites

Baby portabellas pair beautifully with the brie, or use a blend to top these delicious puff pastry bites.

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portabella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie

Directions:

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares. Bake for approximately 20 minutes OR until pastry is golden.

Serve warm

Mushroom Marsala Chicken Pot Pie

In this pot pie, use leftover roasted chicken and other tradition ingredients, then add mushrooms to make it extraordinary. Use a pie crust or puff pastry to top it off.

Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6

Ingredients:

3 tablespoons unsalted butter
1 medium onion – minced
1 medium potato – peeled and diced
2 stalks celery – diced
3 carrots – peeled and diced
2 cloves garlic – minced
8 ounces baby portobella mushrooms – quartered
1/4 teaspoon ground nutmeg
salt/pepper
1/4 cup Marsala
2-3 cups roasted herb chicken diced
1/2 cup all purpose flour
2 1/2 cups homemade chicken stock
1 cup heavy whipping cream
1 cup frozen English peas
1 pie crust – thawed

Directions:

Preheat oven to 425 degrees.

Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.

Add Marsala and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.

Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.

Place pie crust across top of dish /dishes. Crimp edges.

Bake for 20-25 minutes OR until crust is flaky and golden.

Pasta with Creamy Mushroom Sauce

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’alimento.

Serves 4

Ingredients:

1 pound pappardelle pasta
salt
3 tablespoons olive oil
2 tablespoons unsalted butter
½ onion – minced
1 clove garlic – smashed
8 ounces whole baby bella mushrooms – stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese – grated

Directions:

  1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  5. Garnish with additional cheese if desired.