Posts Tagged ‘Blogger Recipe’

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.

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.

Mushroom Pâté

This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini, shallots and garlic that are caramelized and pureed until smooth.

Ingredients:

5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste

Serving:

small pickles
capers
red onion, finely minced
water crackers

Directions:

In a small bowl place the porcini with the hot water. Let sit for 15 minutes. Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme. Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container. Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.

Serve. Eat.

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.

Tagliatelle Pasta with a Light Mushroom Sauce

This recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

serves 4

Ingredients

1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese

Directions

Thinly slice the mushrooms and set aside.

In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove. Stir in the thyme and chili flakes, then remove from the heat.

Cook the pasta according to package directions. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.

Season to taste with salt and pepper. Grate cheese over the top. Serve.

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.

Mushroom Beef and Swiss Burgers

If you are on the hunt for the ultimate burger look no further. This burger is full of flavor, is ultra moist, as well as drip down your chin juicy.

Ingredients:

1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
lettuce
extra swiss cheese
mayonnaise
dijon mustard
** can also add tomatoes and pickles if you like

Directions

  1. Finely chop 1/2 pound of the mushrooms using a food processor.
  2. Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
  3. Equally divide the meat into 4 balls.
  4. Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
  5. Thinly slice the remaining mushrooms.
  6. Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
  7. Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
  8. Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
  9. Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
  10. If you want more cheese on your burger, add to the top after flipping the burgers.
  11. Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
  12. Serve.
  13. Eat.

Roasted Mushrooms, Brussels Sprouts and Bacon Hash

Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.

Yield: 2-4 (depending on serving size)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
kosher salt/pepper
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional

Directions:

Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened. Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.

Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.

Top with optional sunny side up egg.

Spaghetti with Mushroom Meatballs

Spaghetti and meatballs makes just about everyone happy.. It’s a meal that’s simple and satisfying and comes together in just 20 minutes! We’ve added a little something special to our meatball recipe by blending in one of our favorite ingredients – mushrooms!

Yield: 40 meatballs | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

12 ounces ground Italian sausage
8 ounces baby bella mushrooms – pulsed finely
1 egg
3/4 cup panko bread crumbs
1/4 cup whole milk
1 teaspoon dried oregano
1 pound spaghetti
1 recipe tomato sauce

Directions:

Preheat oven to 350 degrees.

Into a large bowl add: sausage, mushrooms, egg, panko, milk and oregano. Mix to combine. Mixture will seem wet.
Using a small/medium size cookie scoop, portion out meat mixture onto a non-stick rimmed baking sheet. Bake for approximately 20 minutes.

Add meatballs to cooked tomato sauce. Serve over spaghetti (cooked according to package directions until al dente).

Spicy Sloppy Mushroom Sliders

Debbie, of the Mountain Kitchen, makes-over her original Sloppy Joe recipe with mushrooms, for a great vegetarian alternative.

Servings: 8

Time: 45 minutes

Ingredients:

2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
1 ½ tbsp pickled jalapenos, diced
2 tbsp tomato paste
1 lb Portabella mushrooms, chopped (half finely chopped and half coarsely chopped)
2 tsp pickled jalapeno juice
1 (15 oz) can tomato sauce
1 tbsp red wine vinegar
1 tbsp molasses
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tbsp prepared mustard
Kosher salt & freshly ground black pepper to taste
Slider rolls

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add garlic to oil and heat until fragrant (do NOT brown), about 30 seconds. Add onion and red bell pepper to the skillet and sauté until onions and bell pepper are tender, about 5-8 minutes. Add the jalapenos and tomato paste. Cook 2-3 minutes more, stirring occasionally, allowing the paste to brown in the bottom of the pan. Add mushrooms to the skillet and allow them to cook about 2-3 minutes. Stir in the rest of the ingredients, reduce heat to low and simmer for 20-30 minutes.

Meanwhile, warm rolls in the oven for about 5-10 minutes, then slice open and spoon the spicy sloppy mushroom mixture onto each bun and serve.