Posts Tagged ‘holiday recipes’

Sausage & Mushroom Stuffing

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.

Yield: Makes 4-6 servings

Ingredients

2 tablespoons unsalted butter
1 portobello cap
1 large or 2-3 small shiitake caps
3 shallots, diced
2 celery stalks, diced
1 medium carrot, diced
1/2 pound ground mild Italian sausage
1/2 cup raisins
4 cups cubed sourdough bread
2 1/4 cups low sodium chicken stock
salt and black pepper
2 tablespoons thyme leaves, chopped
1 tablespoon fresh flat leaf parsley, chopped

Directions

1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.
2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.
5. Add the sausage and cook until brown, breaking up the meat as it cooks.
6. Add the raisins and cook for 1 minute.
7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.
8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.
9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.
10. Before serving, sprinkle the stuffing with fresh parsley.

Caramelized Onion, Mushroom and Goat Cheese Tart

Combine sweet, caramelized onions, decadent mushrooms and rich goat cheese in this delicious tart appetizer – perfect for holiday entertaining.

Ingredients:

1 tablespoon extra-virgin olive oil
2 large or 3 small yellow onions, sliced thin
6 ounces mushrooms (I used baby bellas), coarsely chopped
1 spring thyme
1 tablespoon balsamic vinegar
1 sheet puff pastry
1/4 cup goat cheese, crumbled
1/4 teaspoon kosher salt
1 egg, beaten

Directions:

Heat 1 tablespoon of olive oil on low in a large skillet. Have a measuring cup full of water on standby. Add the onions to the skillet along with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.

Clean the skillet and place back on the stovetop. Add the mushrooms, thyme leaves and a pinch of salt. Heat the mushrooms over low heat until they begin to release water. Turn the heat up to medium-low and cook the mushrooms, stirring frequently, until the water has mostly evaporated. Add the balsamic vinegar and continue stirring for another 2 minutes. Set the mushrooms aside.

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry sheet to approximately 9×10 inches. Use a fork to poke several holes throughout the dough (this will help prevent air bubbles). Spread the caramelized onions evenly on top of the dough, leaving a small border around the ends. Top with the mushrooms, followed by the goat cheese. Sprinkle the salt on top.

Use a pastry brush to add egg wash to the border of the tart (it will give the dough some color). Place the tart in the oven and bake for 20-25 minutes, until the puff pastry is cooked through. Check the tart periodically while it’s cooking to make sure air bubbles are not forming. If one appears, carefully use the tip of a knife or fork to deflate the dough, then allow it to finish cooking.

Allow to cool for several minutes, and then cut and serve.

Sautéed Mushroom Asparagus Puffs

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

1 sheet puff pastry – thawed
2 tablespoons unsalted butter
1 shallot – minced
8 ounces baby bella mushrooms – sliced
2-3 sprigs fresh thyme
kosher salt/black pepper
1/4 cup dry white wine
1/2 bunch fresh asparagus – trimmed

Directions:

Preheat oven to 400 degrees.

Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone mat. Set aside.

Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.

Using a slotted spoon, equally divide mushrooms between puff pastry portions.

To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.

Bake for approximately 20 minute OR until puff pastry is golden and cooked through.