Posts Tagged ‘Dine and Dish’

Creamy Three Bean Mushroom Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 11


16 ounces Fresh Mushrooms, sliced
1 small yellow onion, diced
1 stalk celery, diced
1/4 cup butter, cubed
1/2 cup all-purpose flour
48 ounces chicken broth (or vegetable broth)
1 teaspoon pepper
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/2 to 1 teaspoon Siracha
1 16 ounce can Bush’s Mayocoba beans, drained and washed
1 16 ounce can Bush’s Pinto Beans, drained and washed
1 16 ounce can Bush’s Kidney Beans, drained and washed
3 cups half-and-half cream
1 pinch salt


  1. In a large stock pot, sauté the mushrooms, onion and celery in butter until tender. Stir in flour until blended. Gradually add the broth and seasoning and Siracha. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the beans and simmer for 10 minutes. Slowly add the cream and a pinch of salt; heat through but do not boil.

Mushroom Cheesesteak Stir Fry

Kristen Doyle of Dine and Dish turns a sandwich staple into a stir fry meal perfect for a transition into fall comfort.


2 tablespoons vegetable oil
1 Vidalia Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
1 garlic clove, minced
2 cups fresh mushrooms, sliced
1 pound sirloin steak, thinly sliced
1/4 teaspoon season salt
4 ounces cream cheese
8 ounces Provolone cheese
1/4 cup milk
3 cups brown rice, cooked


  1. Heat oil in a large skillet or wok over medium heat. Add onion, bell pepper, garlic, and mushrooms. Stir fry for 3 minutes, or until vegetables become tender.
  2. Add sirloin steak to the skillet, sprinkle with season salt and cook for 3-5 minutes, or until cooked to desired doneness.
  3. In a separate saucepan, add cream cheese, provolone cheese and milk. Cook over medium heat, stirring continuously until heated through, melted and smooth.
  4. Place individual servings of brown rice on each plate. Top with steak and vegetable mixture. Spoon warm cheese sauce over steak and vegetable mixture. Serve hot.

Marinated Grilled Mushrooms

Kristen from Dine and Dish shares a recipe for Marinated Grilled Mushrooms that proves the most gourmet meal can be served right in your own home.


1 Tablespoon butter, diced
1 8oz packaged fresh whole mushrooms, cleaned and patted dry
1/2 cup reduced sodium soy sauce
1 Tablespoon minced garlic
1 teaspoon fresh ginger, grated
1/4 cup fresh Romano cheese, grated


  1. Whisk together soy sauce, garlic and ginger in a medium bowl. Add mushrooms and stir around. Cover and refrigerate for 30 minutes.
  2. Prepare a large piece of foil by spraying with cooking spray. Add diced butter.
  3. Remove marinated mushrooms from the bowl with a slotted spoon. Place mushrooms in the foil and fold the packet up and seal tightly.
  4. Grill over medium high heat, turning the foil packet twice, for 7-10 minutes or until mushrooms are tender.
  5. Carefully remove from foil packet and top the mushrooms with grated Romano cheese. Serve warm as an appetizer or side dish.
  6. For stovetop method, simply sauté marinated mushrooms in melted butter for 7-10 minutes over medium high heat.

Mushroom Lovers Pizza Dip

Kristen Doyle from Dine and Dish turned a comforting dish from her childhood into a mushroom rich dish her kids can’t get enough of.

Serves: 4-6


1 8-ounce package light cream cheese
1 cup light sour cream
1 cup pizza sauce (jarred or homemade)
1 ½ cup shredded mozzarella cheese
4 ounces fresh mushrooms, washed and chopped
4 ounces fresh mushrooms, washed and sliced


1. Preheat oven to 350°F
2. Blend together cream cheese and sour cream until smooth. Spread into a 9 inch pie dish.
3. Stir together the chopped mushrooms and pizza sauce. Pour over sour cream mixture.
4. Top with shredded cheese then finish with remaining sliced mushrooms.
5. Bake for 25-30 minutes or until mushrooms are tender and cheese is hot and bubbly.
6. Serve hot with tortilla chips

Mushroom and White Bean Tostada

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

Serves: 4-6


1 Tablespoon butter
1 Tablespoon olive oil
8 ounces sliced mushrooms, cleaned and patted dry
2 cloves garlic, minced
1 pinch Kosher salt
1 15.9 ounce can Great Northern Beans, drained and rinsed
1 cup romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup shredded Swiss cheese

For the tostada shells:

4-6 flour tortillas, fajita size
1/4 cup vegetable oil


  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.