Posts Tagged ‘One Hungry Mama’

Roasted Poblanos with Mushrooms

The traditional Mexican preparation of poblano peppers and mushrooms makes for a complex, filling and delicious vegetarian meal.

Servings: 6

Serving Size: 1/2 cup prepared recipe


8 poblano peppers
4 tablespoons salted butter, divided
1 cup chopped shallots
24 ounces cremini mushrooms, wiped, trimmed and sliced
3/4 cup Mexican crema (you can substitute sour cream)
1/2 cup shredded sharp cheddar cheese
Salt and pepper


Begin by roasting the poblano peppers. If you have a grill, set it to high and place peppers on the rack; close the grill and allow the down side to blacken. Turn peppers and repeat. Continue until the peppers are completely charred on all sides. (You can also do this on a gas stovetop, using the open flame to char the peppers.)

Put blackened peppers in a brown paper bag or in Tupperware and seal shut; allow peppers to cool, about 5-10 minutes. Remove peppers from bag or container and peel off the blackened skin—it should come right off leaving you with soft flesh. Remove the stem and seeds, and cut the flesh into ½-inch wide strips. Set aside.

Heat 2 tablespoons of butter in a large frying pan set over medium-high heat. Once melted, add shallots and sauté until caramelized. Add mushrooms and sauté for about 4 minutes, stirring occasionally, at which point the mushrooms will shrink and release their liquid. Continue cooking until the liquid evaporates, another 2-3 minutes.

Add remaining butter and roasted peppers; cook for 2 minutes. Add crema and cheese. Stir and cook for a minute or so, just until the cheese melts and the flavors come together. Be careful not to overcook or it will get gummy. Season with salt and pepper to taste. Serve warm with warmed tortillas or scrambled eggs.

Nutrition Facts

Calories: 250; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 40mg; Sodium: 230mg; Protein: 9g; Total Carbohydrate: 22g; Dietary Fiber: 6g

“Risotto of the Woods” with Blueberries and Mushrooms

Mushrooms and blueberries—yes!—an unexpected pair of two great superfood ingredients.

Serves: 6 as a first course, 4 as a main course


6 cups vegetable or chicken broth, plus more as necessary
2 tablespoons butter
2 tablespoon olive oil
1¼ cup finely chopped shallot or onion
8 ounces cleaned mushrooms, sliced (I used a combo of baby bellas & shiitake)
2 tablespoons chopped fresh thyme
2 cups aborio rice
¼ cup dry white wine (optional)
1 cup grated Parmesan cheese
3 tablespoons mascarpone
Salt and pepper
1½ cups washed, fresh blueberries


1. Heat stock to a simmer over medium heat. Reduce heat to low, cover and keep broth warm.
2. Melt butter with oil in a large saucepan set over medium heat. Add shallots or onion and sauté until tender and translucent, about 2 minutes. Add mushrooms and thyme. Sauté until mushrooms soften, another 3-4 minutes.
3. Add rice, stir to coat all of the grains of rice and cook until for about 1 minute.
4. Add wine. Cook until most of the liquid is absorbed.
5. Begin adding broth, ½ cup at a time. Stir constantly, waiting for each batch of broth to absorb before adding the next ½ cup. Risotto is done when the rice is al dente—is should be cooked through but still be a little toothsome—and the overall dish has a creamy texture.
6. When the risotto is done, take it off of the heat and stir in the Parmesan, mascarpone, salt and pepper. Fold in blueberries last. Do this with only a few, gentle stirs—you want them to get warm, but don’t want them to break. Taste and adjust seasoning. Serve immediately.

Sherried Mushrooms and Chorizo with Fried Egg

Sherried mushrooms are one of my favorite ways to enjoy mushrooms. Charged with garlic and spiked with a splash of warm sherry, the combination turns a simple sautéed vegetable into a luxurious layer for serving over toast, under meat or cuddled around noodles.

Serves: 4


2 teaspoons olive oil, plus more as necessary
1 lb. fresh chorizo
2 cloves garlic, minced
12 ounces (3/4 lb.) fresh, mushrooms, mixed or crimini, sliced ¼” thick
¼ cup dry sherry
¼ cup chicken broth
2 tablespoons butter
Salt and freshly ground pepper
Fresh chopped parsley, for garnish (optional)
Butter, for frying eggs
4-8 large eggs, depending on how many eggs you want to serve per person
Crusty toast brushed with butter or olive oil, for serving (optional)


1. Heat olive oil in a large skillet set over medium heat. Remove chorizo from casing and add to pan, using a wooden spoon break the meat into small pieces. Fry sausage until cooked through with some crispy bits. Using a slotted spoon, remove sausage from pan, leaving the rendered pork fat in the pan; return pan to heat.

2. Add garlic to pan and cook until fragrant, about 2 minutes. Add mushrooms and toss to coat with garlic and oil. (The sausage should have let off enough fat to carry you through to this point. If it hasn’t or the fat has cooked off, add a drizzle of olive oil either before adding the garlic and/or before adding the mushrooms.) Cook for another 2 minutes before adding sherry. Sauté until nearly all of the sherry has cooked off.

3. Return sausage to pan and stir to incorporate well. Add broth and butter. Season with salt and pepper. Continue cooking until a sauce forms and coats the mushrooms well. The sauce should be thin, but not watery. Turn off the heat and toss in some chopped parsley. Transfer mixture to a serving bowl and set aside.

4. Wipe out the pan and use it to melt butter over medium-high heat. You need just enough to cover the bottom of the pan each time you fry a batch of eggs. Crack eggs in pan and fry over easy. Cook as many eggs as fit in your pan, being careful not to overcrowd them. Season with salt and pepper.

5. Scoop one serving of mushrooms and chorizo onto a plate. Top with 1-2 fried eggs and serve warm. If you like, you can layer a piece of crusty toast under the mushrooms and chorizo.

Shiitake, Mushroom and Chive Clafoutis

Stacie Billis from One Hungry Mama transforms a traditional dessert into a savory dinnertime dish that will quickly become a family favorite.


Unsalted butter, for greasing baking dish
3 eggs
1¼ cups whole milk
½ cup all-purpose flour, plus more for dusting
¼ teaspoon salt
Pinch of nutmeg
3.5-ounces of shiitake mushrooms, cleaned, trimmed and sliced
½ cup fresh corn kernels, cut off of the cob
3 tablespoons chopped chive
¼ cup grated Parmesan


1. Preheat oven to 400 degrees. Butter a 10″ flame-proof, ceramic baking dish and lightly dust with flour, tapping out excess; set aside.
2. Combine eggs, milk, flour, salt, and nutmeg in a blender or food processor and combine until smooth. Pour a thin layer of batter into the prepared dish and set it on a burner over low heat. Heat until batter sets evenly across the bottom.
3. Remove the dish from heat. Sprinkle mushrooms, corn and chives over the set batter. Pour remaining batter over the veggies, and then sprinkle the top of the batter with Parmesan. Bake for about 35 minutes until clafoutis sets. It’s done when it’s puffed and golden brown. (You can check by sticking a knife or toothpick into the center—it should come out clean.) Allow the clafoutis to cool before slicing into wedges.

Mushroom and Corn Tart

Serves 6 as a first course, 4 as a main course


2 tablespoons olive oil
1 1/2 medium onions, halved and thinly sliced
2 tablespoons fresh thyme
2 fryer peppers, trimmed and cut into 1-inch thick strips
1 8-oz package mushrooms, your favorite kind
4 cobs of corn
2 tablespoons sour cream
Salt & freshly ground pepper
2 sheets frozen puff pastry, thawed*
Basil, for garnish (optional)
Crème fraiche, for garnish (optional)


1. Preheat oven to 350 degrees. Line a 15×9 cookie sheet with parchment; set aside. Heat olive oil in a large dutch oven set over medium heat. Add onions and thyme. Cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add peppers and cook for another 15 minutes. Add mushrooms and cook for another 5 minutes or so, until their liquid cooks off and the vegetables are caramelized.
2. In the meantime, cut kernels off of the cobs. Add them to the onions, peppers and mushroom and cook for 3-5 minutes, allowing the flavors to come together. Remove from heat.
(You can do steps 1 and 2 up to three days ahead of time. Store cooled vegetables in an airtight container in the fridge until you’re ready to use.
3. Stir sour cream into veggies and season with salt and pepper to taste.
4. Lay one whole sheet of puff pastry and 2/3 of the second puff pastry sheet* on the prepped cookie sheet. Press to close the seams. Make a rim by folding the edges in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.
5. Top the dough with veggies, spreading evenly across the surface. Bake in preheated oven for 40-45 minutes until the edges are puffed and golden brown. Garnish with leaves of basil and dollops of crème fraiche. Serve warm.

*Note: You’ll only need 2/3’s of the second sheet. Save the leftover puff pastry in the fridge for as long as indicated on the package.