Posts Tagged ‘entertaining’

Buffalo and Blue Cheese-Stuffed Button Mushrooms

These nontraditional stuffed mushrooms are filled with creamy blue cheese and tangy Buffalo sauce. They’re sure to be a hit amongst lovers of hot wings.

Yield: 5 servings

Serving Size:


olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tablespoons butter
1/2 lb mild blue cheese, crumbled
1/4 cup Frank’s RedHot Sauce
1/2 cup + 1/4 cup panko, divided
additional Frank’s RedHot Sauce for serving


Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.  Serve with additional hot sauce.

Nutrition Facts

Calories: 280; Total Fat: 18g; Saturated Fat: 11g; Cholesterol: 45mg; Sodium: 1230mg; Protein: 13g; Carbohydrate: 17g; Dietary Fiber: 1g

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes


4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed


Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.


Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g

Warm Mushroom Dip with Baked Pita Crisps

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container – so make a big batch.

Yield: 1 cup or 16 servings

Preparation Time: 8 minutes

Cooking Time: 10 minutes


2 tbsp butter or vegetable oil
1 lb fresh Mushrooms, finely chopped
2 tsp lemon juice 1 medium onion, finely chopped
2 cloves garlic, minced
1 cup light sour cream
2 tsp dried dill weed 2tsp dried paprika
½ tsp salt ¼ tsp pepper
2 whole wheat pita breads


In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes. Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.

Serve warm with pita crisps, multigrain, low fat crackers or breadsticks

Tip: Substitute 2 tbsp fresh minced dill for the dried and garnish with fresh dill sprigs.

Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF for 8-10 minutes or until lightly browned.

Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.


Calories: 60; Total Fat: 3g; Saturated Fat: 1.5g; Cholesterol: 10mg; Sodium: 140mg; Protein: 3g; Total Carbohydrate: 7g; Dietary Fiber: 1g

Provencal Poached Salmon Dinner with Mushrooms

Mushrooms, tomatoes and herbes de Provence add flavor to the poaching sauce for salmon fillets.

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes


1 tbsp olive oil
5 cups mixed mushrooms (crimini, white, shiitake), thickly sliced
½ cup chopped onion
½ cup dry white wine or chicken
2 medium tomatoes, chopped
¼ tsp each salt and pepper
1½ tsp herbes de Provence*
4 salmon fillets (5 oz each)
2 cups mashed potatoes (see below)
Chopped parsley or pea sprouts (optional)


In large 12-inch (30 cm) non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown.  Add broth, tomatoes, salt,  pepper and ½ tsp (2 mL) herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp ( 5 mL) herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce over all.  Sprinkle with chopped parsley or pea sprouts if desired.

Tip: Herbes de Provence is a mixture of rosemary, marjoram, thyme, savory, and basil. If desired, substitute ½ tsp each crumbled dried thyme and dried rosemary leaves for herbes de Provence.

Mashed Potatoes: Peel and quarter 4-5 medium Yukon Gold potatoes (1½ lbs). Place in 1½ qt. microwave bowl with about ¼ cup water.  Cover and microwave on high, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with ¼ cup light sour cream; mix well. Season to taste with salt and pepper.


Per serving: Calories: 550; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 90mg; Sodium: 240mg; Protein: 38g; Total Carbohydrate: 45g; Dietary Fiber: 4g

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavor instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Yield: 4 servings

Preparation Time: 12 minutes

Cooking Time: 25 minutes


2 tbsp olive oil
6 cups sliced assorted fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
¼ tsp nutmeg, ground
¼ tsp pepper, ground
4 slices French bread, toasted (½ inch thick)
4 oz Swiss cheese, grated or sliced
2 tbsp Parmesan cheese, grated (optional)


In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation: Add ½ cup dry white wine with the chicken broth.


Calories: 450; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 65mg; Sodium: 1110mg; Protein: 27g; Total Carbohydrate: 43g; Dietary Fiber: 3g

Roasted Wild Striped Bass with Sweet and Sour Smoked Bacon–Mushroom Broth

Yield: 24 servings


Mushroom Broth
1 cup unsalted butter
1 pound smoked slab bacon, cut into chunks
4 pounds mixed mushrooms and trimmings
16 cloves garlic, crushed
2 ounces fresh peeled ginger, crushed
2 pounds shallots, sliced
1/4 cup cracked coriander seed
1/2 cup honey
1/2 cup soy sauce
1 gallon chicken stock
Salt and pepper
2/3 cup sherry vinegar

24 4 ounce portions wild striped bass
Olive oil
1 1/2 cups unsalted butter
6 pounds mixed maitake, oyster and baby shiitake mushrooms
Pea sprouts, for garnish


To make Mushroom Broth: Melt butter and brown bacon along with garlic, ginger, shallots and mushrooms. Season with salt and pepper. When lightly browned, add coriander, honey, soy sauce and stock. Gently simmer for 1 hour. Strain through a chinois and reserve bacon. Add vinegar, adjust flavor as needed. Dice bacon for later use.

For each serving, to order: Season portion of fish, then sear in olive oil. Roast until cooked through. In a sauté pan, brown 1 tablespoon butter along with 1 tablespoon reserved diced bacon. Add 4 ounces mixed mushrooms and brown. Add 1/2 cup of Mushroom Broth, bring to a simmer, adjust seasoning. Spoon mushrooms and Mushroom Broth into warm bowl. Place roasted fish on top and garnish with pea sprouts.

Portobello Mushroom Wrap

Yield: 24 portions


6 Red onions, quartered in rings
3 ounces port wine
1 1/2 ounces balsamic vinegar
24 Bell peppers (red, yellow, green)
2 pounds large garlic cloves (skin on)
Olive oil as needed
24 Portabella mushrooms, stemmed and gillsremoved
8 Shallots, thinly sliced
12 ounces balsamic vinegar
3/4 cup minced fresh thyme
3/4 cup minced fresh chives
1 cup plus 2 tablespoons minced fresh basil, divided
6 Egg yolks
48 ounces mascarpone cheese
24 Large spinach tortillas
1 1/2 pounds fresh mozzarella cheese, grated


Combine the onion rings (keeping them intact), port, and balsamic and refrigerate overnight. The next day, drain off the marinade and grill the onions until softened.

Toss the peppers and garlic with olive oil to coat and roast in a 350-degree oven until the pepper skins have begun to blacken and the garlic is tender. Slip the garlic from the skins into a food processor. Peel and seed the peppers.

Combine 2 cups olive oil, the shallots, 12 ounces balsamic, the thyme, chives, and 3/4 cup of the basil. Season with salt and pepper and gently toss the mixture with the mushrooms. Place the mushrooms, upside down, on a sheet pan lined with parchment or aluminum foil. Put the shallots and herbs in the mushrooms, but reserve any liquid left in the bowl. Roast until the mushrooms are tender. Return them to the remaining marinade to cool slightly.

Put 6 roasted red peppers in a food processor with the garlic. Add the yolks and remaining 6 tablespoons of the basil. Puree until fairly smooth, then add the mascarpone 4 ounces at a time and puree until smooth. Season to taste with salt and pepper.

For each serving to order: Warm a tortilla and spread it with 2 tablespoons of the red pepper mascarpone. Slice and lay 1 mushroom on top and add several pepper strips. Top with 1/4 onion, separating the rings. Sprinkle 1 ounce of mozzarella evenly over the vegetables. Melt the cheese. Slide the hot tortilla onto a plate.

Goat Cheese Pierogi with Sauteed Mushrooms

Yield: 24 portions


Mushroom Jus
6 ounces unsalted butter
6 Large onions, diced
6 Large carrots, finely chopped
12 Stalks celery, finely chopped
6 pounds chopped button mushrooms
3 quarts chicken or vegetable stock
6 tablespoons herbes de Provence
1 teaspoon black peppercorns
4 to 6 Bay leaves

Pierogi Dough
5 pounds 4 ounces sifted all-purpose flour
2 tablespoons baking soda
2 tablespoons salt
1 1/2 pounds unsalted butter, cold and cubed
12 Large eggs
1 1/2 quarts sour cream

Filling and Base
6 pounds French goat cheese
1 1/2 pounds unsalted butter, melted
18 pounds assorted mushrooms (Portabella, shiitake, oyster, etc.)
3/4 cup coriander seeds, cracked
3/4 cup chopped fresh chives


For the mushroom jus: In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and saute until soft. Add the mushrooms, stock, herbes, peppercorns, and bay leaves and simmer over low heat, partially covered, for 1 to 1 1/2 hours, until the jus is flavorful. Drain the jus into a clean pot, and reduce by half. Set aside and keep warm.

For the pierogi dough: Mix the flour, baking soda, and salt together. Cut in the butter until it is the size of small peas. Whisk the eggs with the sour cream and add it to the flour mixture. Mix until well blended. Knead the dough on a lightly floured surface until fairly smooth; divide into 4 to 6 portions, wrap in plastic wrap, and chill for 30 minutes.

On a lightly floured surface, roll out 1 portion of the pierogi dough at a time to 1/8 inch thick. Use a 3 ½-inch biscuit cutter to stamp out 192 rounds total. Lightly moisten the edges of each round with water. Place 1 tablespoon of goat cheese on 1 side of each round. Fold the dough over the cheese to create half moons. Firmly pinch the edges together to seal. Set the pierogi in a single layer on a baking sheet lined with parchment. Cover and refrigerate until service. (Note: Don’t make these more than 1 day ahead, or the dough will turn grey.)

Melt 12 ounces of the butter in a large skillet. Add the assorted mushrooms. Cover and sauté for 5 to 10 minutes, until just tender. Season with salt and pepper to taste. Set aside.

For each serving to order: Bring a large pot of salted water to a boil. Cook 4 pierogi in the water until tender, 6 to 8 minutes. Drain well and toss them with 1 1/2 teaspoons melted butter and salt to taste. Plate about 1 cup of the sautéed mushrooms and top with the pierogi. Drizzle with 2 tablespoons of the mushroom jus. Sprinkle with 1 1/2 teaspoons each coriander seeds and chives. Serve immediately.

Mushroom Tamales

Yield: 24 servings


2 pounds fresh masa for tamales
1/2 cup lard, softened
1/2 cup chicken stock

2 cloves garlic, minced
2 ounces white onion, diced
6 ounces button mushrooms, sliced
6 ounces shiitake mushrooms, sliced
1/2 ounce fresh parsley, chopped
Salt and pepper, as needed
24 corn leaves, soaked in hot water


To make Masa: Combine fresh masa with lard and stock in mixer using paddle attachment. Mix on medium speed for about 20 minutes. Season with salt to taste.

To make Filling: Heat oil in large sauté pan. Sauté garlic, onion, and mushrooms until just tender. Mix in parsley and salt and pepper to taste. Set aside.

Drain corn leaves. Working one at a time, lay out a leaf with pointed end facing you. Scoop 1 1/2 ounces Masa onto leaf and spread, forming a rectangle lengthwise 3/4 inch from top and 1 inch from each side. Masa should only extend halfway down leaf. Spoon 1 tablespoon Filling on top. Roll one side of leaf over Filling, roll over the other side to enclose it. Fold up bottom and tie tamale closed with a strip torn from another corn leaf.

To cook: Place tamales vertically in steamer, with open ends facing up. Steam, covered, for 30 minutes, until they fluff up and become somewhat firm. Serve immediately, or cool and refrigerate. Resteam briefly to reheat.

Veal Flat Iron with Exotic Mushroom Demi-Glace

Yield: 12


2 tablespoons fresh lemon juice
2 tablespoons Tabasco Chipotle Pepper Sauce
3 each crushed garlic cloves
1 teaspoon freshly grated lemon peel
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 1/2 cups olive oil
6 pounds Veal Flat Iron Steaks

Haricot Vert
2 pounds haricot vert, trimmed

Potato Pancakes
1 1/2 cups minced yellow onions
4 each eggs
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 cups Idaho russet potatoes, peeled, grated
3/4 cup vegetable oil

Exotic Mushroom Demi-Glace
3/4 cup finely chopped shallots
2 tablespoons unsalted butter
4 cups coarsely chopped assorted exotic mushrooms
3 cups veal demi-glace
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
8 tablespoons unsalted butter
1 cup slivered almonds, toasted
Salt, as needed
Pepper, as needed
3/4 cup Alouette Crème de Brie Cheese Spread


For Marinade: Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.

Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.

For Haricot Vert: Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.

For Potato Pancakes: Combine onions, eggs, thyme, salt and pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.

Heat 1 oz oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.

For Exotic Mushroom Demi-Glace:
Heat 4-qt saucepan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.

Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium (160°F) doneness. Set aside.

Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.

Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.

Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.

Baked Mushroom-Topped Brie

Yield: 12 servings

Preparation Time: 7 minutes

Cooking Time: 20 minutes


½ lb fresh sliced mushrooms (white or crimini)
½ cup coarsely chopped onions
¼ cup finely chopped walnuts
1 large clove garlic, sliced
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried pepper
1 tbsp olive oil
1 tbsp balsamic vinegar
1 (200g) wheel cold brie cheese
2 tbsp finely minced fresh parsley or chives (optional)


Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.

Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.

At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF oven for about 8-10 minutes or until cheese is beginning to melt.  Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

Variation: To barbecue, place cheese on presoaked cedar plank and barbecue, covered over medium –high heat for 8-10 minutes.

Tip: For smaller groups, bake and top one half of the cheese at a time; wrap the other half securely in plastic wrap and refrigerate.


Calories 90
Calories from Fat 70
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 15mg
Sodium 105mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 4g
Vitamin D 1%
Vitamin A 4%
Vitamin C 2%
Calcium 4%
Iron 2%
Potassium 4%
Selenium 6%

Mushroom Arancini with Farro

Yield: 40 servings


Mushroom Ragu
1 tablespoon olive oil
1 pound crimini mushrooms, diced
1/4 pound king trumpet mushrooms, diced
1/4 cup carrots, peeled and finely diced
1/2 cup onion, peeled and finely diced
2 tablespoons celery, finely diced
1 clove garlic
1 cup chicken stock

Faro/Rice Mixture

1/4 cup faro
1/2 bulb large onion, peeled and finely diced
1 cup Arborio rice
4 cups chicken stock
1/4 cup Parmesan cheese, grated
Lemon juice, to taste

2  eggs, whisked with an equal amount of water
All-purpose flour, as needed
Panko bread crumbs, as needed
Canola oil, as needed, enough to cover arancini when frying


For Mushroom Ragu: Heat the olive oil over medium high heat. Add the mushrooms and cook until they start to lightly brown. Add the carrots, onion and celery and cook until lightly wilted, stirring often. Add the garlic and stir for a few seconds. Add the chicken stock. Reduce until all of the liquid is gone. Season with salt and pepper

For Faro/Rice Mixture: Cook faro in salted water until al dente, about 5 to 7 minutes. Drain and reserve. Heat chicken stock to a boil. Heat large pan over medium high heat, add a little olive oil and onion. Cook until onion softens and add rice. Cook until it starts to stick on the bottom of the pan. dd just enough stock to cover and cook rice until it dries out, stirring constantly. Let it really dry out then add more stock. Keep repeating until the rice is al dente. Remove from the heat and add the Mushroom Fagu, faro and parmesan cheese. Season to taste with lemon juice, salt and pepper.

For each serving, to order: Prepare separate dishes with each of the Breading ingredients. Scoop the Faro/Rice Mixture into 1 tablespoon portions. Dip hands in water and roll arancini into balls. Lightly coat in flour, then egg, then bread crumbs. Add enough canola oil in a deep pot to cover arancini. Heat to 350 degrees and keep temperature constant. Drop three arancini into oil at a time and cook until golden brown. Remove with a strainer and place on paper towels to drain. Serve immediately.