Posts Tagged ‘Healthy Delicious’

Mushroom Soup with Red Wine and Brie

Yield: 4 servings


2 Tbs butter

2 Tbs olive oil

2 onions, sliced

4 cloves garlic, minced

6 oz crimini mushrooms, quartered

4 oz oyster mushrooms, sliced

4 cups beef stock

1 cup red wine, such as Zinfandel

2 bay leaves

1 small bunch fresh thyme

4 oz baguette, cut into 8 slices

4 oz Brie cheese

Salt and Pepper


Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.

Sautéed Mushrooms on Mixed Salad Greens

Yield: 6


1 pound white button mushrooms
4 ounces shitake mushrooms
6 tablespoons olive oil, divided
1/4 cup cider or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups (about 8 ounces) mixed salad greens including arugula, radicchio and endive


Trim and slice white button mushrooms. Remove and discard shitake stems; slice caps.
To prepare dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, sugar, salt and pepper; set aside.

Just before serving: In a large skillet, over low heat, heat 1 tablespoon of the oil. Add half of the mushrooms; cook and stir until golden, about 5 minutes; remove to a bowl.

Repeat with remaining oil and mushrooms; return cooked mushrooms to skillet; heat until hot. Stir in reserved dressing. Spoon over salad greens. Garnish with Parmesan curls or shredded Parmesan cheese, if desired.

Mushroom & Brie Quesadillas with Mango & Papaya Chutney

Yield: 4


8 ounces Brie cheese, cold
2 tablespoons Olive Oil
1 pound mixed mushrooms, thinly sliced (whites, crimini, shiitakes)
1 can (4.5 ounce) mild green chilies, chopped
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 6 inch flour tortillas
2 tablespoons fresh cilantro leaves, chopped

Mango & Papaya Chutney
1 cup fresh mango, diced
1 cup fresh papaya, diced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh jalapeno, finely chopped
1/4 teaspoon salt


Cut Brie in 1/4 inch thick slices; set aside.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.

In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney.

Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

Fresh Mango & Papaya Salsa: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.