Posts Tagged ‘white buttons’

Triple-Mushroom au Gratin Potatoes

Yield: 10 servings

Ingredients

1/2  pound each sliced shiitake, crimini and small white button mushrooms
6    tablespoons butter, divided
1    tablespoon sherry, optional
5    tablespoons all-purpose flour
3    cups half-and-half cream
3    tablespoons minced fresh rosemary
1-1/2     teaspoons salt
1    teaspoon pepper
2    cups (8 ounces) shredded Gruyere cheese
2    pounds red potatoes, thinly sliced
1/2  teaspoon paprika

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter and sherry if desired until liquid is absorbed. Remove from the heat and set aside.

In a large saucepan, melt the remaining butter. Whisk in flour until smooth; gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the rosemary, salt and pepper. Gradually add cheese; stir until cheese is melted. Remove from the heat.

Arrange the potatoes in a greased 13-in. x 9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until golden brown and bubbly. Let stand for 15 minutes before serving.

Nutrition Facts: 3/4 cup (calculated without sherry) equals 442 calories, 29 g fat (18 g saturated fat), 104 mg cholesterol, 599 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

 

Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Serving Size: 4 Stuffed Mushrooms

Ingredients

1 (1 pound) package white button mushrooms
8 ounces goat cheese (or make my Homemade Goat Cheese)
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt

Directions

Gently wipe mushrooms with a paper towel. Remove stems and place mushrooms on a parchment paper lined baking sheet.

Place goat cheese, parsley, chives, garlic and salt in a food processor. Process until mixture is well blended and tinted green. Scoop mixture 1 teaspoon at a time into mushrooms.

Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned. Cool and serve.

Nutrition Facts

Calories: 120; Total Fat: 8g; Saturated Fat: 6g; Cholesterol: 15mg; Sodium: 260mg; Protein: 8g; Carbohydrate: 3g; Dietary Fiber: 8g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Marsala Mushroom Cream Sauce over Beer Braised Beef

Yields: 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients

Beer Braised Beef (recipe below)
Buttermilk Mashed Potatoes (recipe below)
Marsala Mushroom Cream Sauce (recipe below)
Fresh Thyme Sprigs (garnish)

Directions

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beer Braised Beef

Ingredients

1 (2-1/2 pound) boneless beef chuck roast
Kosher salt and ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12-ounces) bottles lager beef, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary

Directions

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients

2 pounds Yukon gold potatoes, washed and quartered
1/2 cup (1 stick) butter, sliced
3/4 cup buttermilk
salt and pepper

Directions

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
8 ounces sliced crimini mushrooms
8 ounces sliced white button mushroom
3/4 cup Marsala wine
1/2 cup Heavy Cream
3 sprigs fresh thyme
salt and pepper

Directions

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

Hungarian Mushroom Soup

Ingredients
2 tsp olive oil
2 cups sweet yellow onion, diced
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 tsp dill weed
1 tbsp paprika
1 tbsp soy sauce
2 tbsp butter
3 tbsp flour
1 cup of 2% milk
2 cups of vegetable or chicken stock (divided)
2 tsp fresh lemon juice
1/2 cup sour cream
Sea salt and freshly cracked pepper, to taste
Parsley for garnish

Directions

Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.

Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!

Pickled Mushrooms

Yields: 2 pints

Ingredients

1 pound button mushrooms, petite if possible
1 1/2 cups white wine vinegar
1 3/4 cups water
2 1/2 Tablespoons of sugar
1 bay leaf
pinch or dried chili flakes
3 whole cloves
1 garlic clove, peeled and smashed
one good pinch of salt

You will also need: 2 pint jars, lids and rings, washed well

Directions

Wash and pat the mushrooms dry. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock.

In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat. When boiling reduce heat to a simmer and add the mushrooms. Cook the mushrooms for 5-6 minutes.

Remove from heat. Lift the mushrooms out of the vinegar solution. Cool the mushrooms and vinegar separately.

Once cool, divide the mushrooms between the two pint jars. Cap and store in the refrigerator for up to a week. They can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be.

NOTE: These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.

Mushroom Chilaquiles (Foodservice Portion)

Why leave home for brunch? Cook a dish like a professional chef with this vegetarian chilaquiles recipe.

Yields 24 servings

Serving Size: 2 eggs with 1/2 cup vegetables

Ingredients

10 ½ lbs. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
Salt
3 lbs. tortilla chips
18 oz. thinly sliced button mushrooms
6 oz. thinly sliced bell peppers
12 oz. grated pepper Jack cheese
48 eggs
2 cups sour cream
1 ½ cups finely chopped fresh cilantro

Directions

In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.

In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.

In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.

For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.

Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

Nutrition Facts

Calories: 740; Total Fat: 48g; Saturated Fat: 15g; Cholesterol: 365mg; Sodium: 1320mg; Protein: 23g; Total Carbohydrate: 54g; Dietary Fiber: 7g

Fresh Mushroom Three-Bean Salad

This easy-to-make vegetarian bean salad is perfect for a side dish at any summer grilling event.

Yield: 4 portions

Serving Size: 2 cups prepared salad

Ingredients

10 ounces (about 3 cups) fresh white mushrooms, quartered
1 jar (about 7 ounces; about 3/4 cup) Roasted red peppers, drained, cut in strips
1 can (15 ounces) white beans (cannellini), 50% less sodium , drained
1 can (15 ounces) red kidney beans (cannellini), 50% less sodium , drained
1 can (15 ounces) Black beans, rinsed and drained
2 Celery ribs, sliced
1 cup Parmesan cheese, coarsely shredded, divided
3 cup Italian salad dressing, no salt added, homemade or prepared
1 cup chopped fresh parsley

Directions

In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese. Variations: To make this a main dish, add cooked chicken, sliced pepperoni, kielbasa or ham.

NUTRITION FACTS

Calories: 520; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 2040mg; Protein: 40g; Total Carbohydrate: 78g; Dietary Fiber: 19g

Quick Chicken and Mushroom Indian Curry

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yields: 5 servings

Serving size: 1 soup serving

Ingredients

2 tbsp vegetable oil
1 medium onion, cut in thin wedges
1 lb sliced fresh mushrooms (white or crimini)
2 cloves garlic, minced
3-4 tbsp mild Indian curry paste
1 tsp cinnamon
1 lb skinless, boneless chicken thighs, cut into quarters
1 can (28 oz) diced tomatoes
3 cups small broccoli or cauliflower florets
1 can (19 oz) lentils, drained and rinsed
½ cup chopped fresh coriander
½ cup plain low fat yogurt

Directions

In large deep non- stick saucepan heat oil over medium-high heat. Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, 3 tbsp curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired. Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp and tender. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
  • To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Foodservice portion