Posts Tagged ‘Chez Us’

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.

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

• 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.

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

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

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.

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.


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


small pickles
red onion, finely minced
water crackers


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.

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


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


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.

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.


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
extra swiss cheese
dijon mustard
** can also add tomatoes and pickles if you like


  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.

Mushroom Chicken Alfredo Lasagna

This recipe is a healthy, hearty meal that can last a few days or can go from freezer to oven to table, which is perfect for a busy work week.


1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 small cloves garlic, finely minced
1 1/2 pounds ground chicken ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
2 pounds cremini mushrooms, stem removed and dirt brushed off
1 tablespoon fresh rosemary, finely minced
kosher salt to taste
black pepper to taste
1 stick butter
2 cups heavy cream
10 ounces grated parmesan
nutmeg to taste
lasagna noodles – either fresh or no boil ones


Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices. If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound. Then skip the cooking chicken part of this recipe.

In a large frying pan add the olive oil and thinly sliced onion. Place over medium heat, stir, lower heat to low. Cook the onions until lightly caramelized, stirring very often. This will take about 15 minutes – 20 minutes. Add the garlic, stir and cook for 1 minute. Remove from the heat and place the mixture into a small bowl.
Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces. Cook over low heat for 7 minutes. Add the minced mushrooms, stir, and cook for 3 minutes. Add the sliced mushrooms, stir and cook for 5 minutes. Add the onion mixture, stir and cook for 1 minute. Remove from the heat. Season to taste with salt and pepper. Stir in the rosemary. Set aside

Place the butter and heavy cream into a large saucepan over medium heat. Bring to a boil. Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth. Add a generous pinch of nutmeg to taste. Whisk. Set aside.

Lightly oil a baking dish with a little olive oil. Pour about 1/4 cup of the alfredo sauce on the bottom. Layer with lasagna noodles, my pan fit four across the bottom. Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top. Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles. I had 3 layers, ending with noodles. Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.

Preheat oven to 350. Bake 30 minutes or until bubbly and lightly golden. Let sit for 5 minutes.

Minced Chicken and Mushrooms with Lettuce Cups

Chez Us creates a light summer dinner dish in which the flavors mingle like crazy with highlights from fresh ingredients such as lime zest, ginger, onions, garlic and Thai chilies. The garnish is a cool cilantro avocado cream that wraps all of the flavors together.


11 medium white button mushrooms, cleaned and stems removed, cut in half
1/2 yellow onion
3 cloves garlic
1 tablespoon canola oil
1 lb ground chicken
2 teaspoons fresh ginger
1/2 Thai chili, finely minced (*can use serrano)
1 small lime
2 tablespoons soy sauce
1/2 cup minced orange or red pepper
8 ounces water chestnuts, minced
1 cup cilantro, washed and dried
1 avocado
1 teaspoon sour cream
1 teaspoon lime juice
kosher salt, to taste
black pepper, to taste
lettuce leaves
chili paste, use your favorite kind
2 green onions, finely minced


  1. In a food processor add the mushrooms and chop finely.  Set aside
  2. Throw the onion and garlic into the food processor and finely chop.
  3. Heat the canola oil in a large frying pan over medium heat.  Add the onion mixture.  Stir and cook until soft, about 3 minutes.
  4. Add the chicken to the onion mixture.  Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks.  Cook for 8 minutes.
  5. Using a microplane, grate some fresh ginger to make 2 teaspoons.  Then zest the lime.
  6. Add the ginger, Thai chili, lime and soy sauce to the chicken mixture.  Stir, and cook for 2 minutes.
  7. Taste and season with salt and pepper.  If you want more heat add more of the Thai pepper.
  8. Add the pepper and water chestnuts.  Stir, and cook for another 3 minutes, just until the peppers slightly wilt.  (I like the peppers and water chestnuts to have some crunch.)
  9. Remove from the heat and set aside.
  10. In a clean food processor add the cilantro and chop finely.  Add the avocados, sour cream and lime juice.  Process until smooth and creamy.  Season with kosher salt.
  11. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste.

Mushroom Ragout served with Taleggio Polenta and Gremolata

A mix of meaty sautéed mushrooms tops tangy polenta in this meatless meal.

Yield: 4 servings

Serving Size: 1/2 cup polenta with 1/4 cup prepared mushrooms


Mushroom Ragout
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
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!

Nutrition Facts:

Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Sodium: 1030mg; Protein: 15g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared 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.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Mushroom Scramble

A medley of earthy mushrooms compliment creamy, morning time eggs in this satisfying vegetarian dish.

Yield: 1 serving

Serving Size: 3 eggs and 1/2 cup prepared mushrooms


3 eggs
1/4 cup crimini mushrooms, cleaned and sliced thinly
1/4 cup oyster mushrooms, cleaned and sliced thinly
3 tablespoons unsalted butter
1 tablespoon thyme
kosher salt, to taste
black pepper, to taste


In a small frying pan, heat 1 tablespoon of the butter, over low heat. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes. Add the oyster mushrooms, stir, and cook for 2 minutes. Remove from the heat. Sprinkle in the thyme, and stir.

Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.

In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.

Serve.  Eat.  Enjoy.

Nutrition Facts

Calories: 300; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 650mg; Sodium: 220mg; Protein: 20g; Total Carbohydrate: 3g; Dietary Fiber: 0g

Cream of Mushroom Soup

Yields: 4 to 6


3 tablespoons olive oil
1/2 yellow onion
1 large garlic clove, minced
1 pound cremini  mushrooms, cleaned and sliced
1 medium portabella, cleaned and sliced
4 springs thyme, leaves only
1 teaspoon Basque paprika or other spicy paprika
4 cups stock, your choice
1 cup half and half
2 tablespoons potato starch or flour
1 tablespoon butter
handful minced parsley
kosher salt to taste
black pepper to taste


In a large dutch oven or sauce pan, heat the olive oil, over medium heat. Add the onions, lower heat to a low medium, and cook until soft; about 10 minutes. Add the garlic, thyme, and cook for 5 minutes. Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the beef stock, lower the heat to a low simmer; cook for 20 minutes.

Remove from heat, and let cool for 10 minutes. Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and half and the starch or flour. Give it a couple whirls until the mushrooms are broken up, and the mixture is fairly lump free. Put the mixture back into the stock pot, with the remaining stock and mushrooms.

Gently reheat, over low heat. Stir in the butter. Season with salt and pepper. Serve. Eat.

Campfire Mushrooms

A medley of sautéed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.

Yield: 4 servings

1 Serving: 1 cup prepared mushrooms


1 pound brown crimini mushrooms, cleaned and cut into thirds
¼ pound portabella mushroom, cleaned and cut into thick slices
¼ pound morels, cut the very end off;  leave whole
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 spring fresh rosemary
½ lemon juiced
drizzle of red wine or beef stock (about ¼ cup)


Start your campfire using wood;  the smoky flavor will add depth to your mushroom dish.  Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top;  add the olive oil and butter.  Heat until melted.

Add the shallots, stir, and cook for a minute.  Add the garlic and rosemary, stir. Add the brown crimini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add the portabella mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute.  Add the wine and cook down for about 5 minutes.  Stir in the morels, and lightly heat for 3 minutes.

Serve over grilled steaks.

Nutrition Facts:

Calories: 200; Total Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 25 mg; Sodium: 20 mg; Carbohydrate: 9 g; Dietary fiber: 2 g; Protein: 5 g