Posts Tagged ‘Blogger Recipe’

Mushroom, Mozzarella, and Cherry Tomato Pizza

White button, cremini or a mix of wild mushrooms brings excitement to this pizza, making every bite a little bit different.  Add a layer of color with a blend of cherry tomatoes, while the smoked mozzarella echoes the earthiness of the sautéed mushrooms.

Serves 4 to 6

Ingredients

1 tablespoon olive oil
8 ounces sliced and cleaned mixed mushrooms
Kosher salt and freshly ground pepper to taste
12 ounces pound pizza dough, at room temperature (see Note)
About 1 tablespoon cornmeal or all-purpose flour
1/3 cup jarred pizza or tomato sauce
1 cup shredded fresh mozzarella
1/2 cup shredded smoked mozzarella
1 pint cherry or grape tomatoes, halved
1/2 teaspoon dried oregano leaves

Directions

1. Place a baking sheet in the oven and preheat it to 450°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
3. Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle.
4. Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
5. Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
5. Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.

 

Note: You can use any store-bought pizza dough, which is available at many supermarkets, and also can be bought at a pizzeria. If you can find the super-convenient type that is rolled up in a tube on parchment paper in the dairy aisle, that saves you a bit of stretching and pulling, and that can be rolled out right on a baking sheet.

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.

Tater Tot Casserole

Any night is a good night for comfort food and an easy recipe you can serve up for the family! This is one of those dinners with only 6 ingredients and very little prep work, and gets gobbled up in no time at all.

Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Serves: 6

Ingredients

1 1/2 lbs ground turkey
1/2 yellow onion, chopped
3/4 cup mushrooms, finely diced
1 can cream of mushroom soup
frozen tater tots
1 cup shredded cheese

Instructions

1. Preheat oven to 350°.
2. In a large frying pan, saute turkey, onion and mushrooms until meat is cooked through and vegetables are tender. Toss in can of soup and stir.
3.Pour meat mixture into the bottom of a 3qt casserole dish. Top with frozen tater tots (as much as you’d like). Sprinkle cheese over the top.
4.Bake for 35 minutes, or until tater tots are golden.

Philly Cheesesteak Skillet Dip

Ingredients

1/2 lb. extra lean ground beef
1 c. diced portobello mushrooms
1/2 c. diced green bell pepper
1/2 c. diced white or yellow onion
2-3 T. Worcestershire sauce
Salt and pepper
8 oz. reduced-fat cream cheese
1 c. plain, non-fat Greek yogurt
1 c. shredded Monterrey Jack Cheese

Instructions

1. Preheat oven to low broil (about 500F).
2. Brown meat in a cast iron skillet.
3. Drain most of the fat and return to skillet.
4. Add in mushrooms, green pepper, and onion.
5. Cook until vegetables are soft.
6. Stir in desired amount of Worcestershire sauce and season with salt and pepper.
7. Reduce heat to low, and stir in cream cheese and Greek yogurt.
8. Stir until melted and combined.
9. Top with shredded cheese.
10. Broil for about 3 minutes, or until melted.
11. Serve with sliced baguette for dipping.

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms

Ingredients

22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

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.

Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed 1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

Ingredients:
8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings
20 peeled cippolini onions 5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

Directions:
1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*. 9. Serve hot!

Leftover Stuffing Mushroom Strata

We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!

Yield: serves 4

Ingredients:
4 cups leftover stuffing
1/4 cup half and half
4 ounce pancetta, diced
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/3 cup Italian parsley, finely minced
4 large eggs
1 tablespoon butter

Method:
1. Preheat the oven to 375.
2. Butter a glass baking dish.
3. Place the leftover stuffing into a large mixing bowl and drizzle the half and half over the top. Stir.
4. Cook the pancetta for 4 minutes over medium low heat.
5. Add the mushrooms, stir and cook for another 4 minutes over medium low heat.
6. Pour the mixture into the leftover stuff and stir in the parsley.
7. Pour the mixture into the glass baking dish.
8. Place into the oven and bake for 15 minutes.
9. Remove from the oven and crack the eggs over the top. Cover with foil and place back into the oven for another 10 – 15 minute until the eggs are set but still slightly soft.
10. Serve.

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.

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.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.