Tag: Mushrooms

Casseroles · Chicken · Daily Thoughts · Holiday Fare · Meats · Starches · Uncategorized

Mushroom Chicken With Asparagus

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This evening I was wanting to make something that I had never made before. We ended up with this really great Italian dinner. Even Peter Pumpkin sat there saying, “this is really good and I even like the asparagus”. Will wonders never cease. He is not a huge fan of mushrooms or asparagus and so for him to ask for seconds made me so proud. It was so easy and actually a great dish for serving company during the holidays. Plus…it was pretty. A dear friend of mine, Reny gave me this dish years ago and it is still one of my favorites to serve Italian food.

Ingredients:
2 tables unsalted butter
1 tables olive oil
2 chicken breast, chopped into 1″ pieces
1/2 chopped sweet white onion, diced
8 oz fresh mushrooms
1 bunch of fresh asparagus (about 10-12), trimming and using just the tips.
2 cloves garlic or 1 teas garlic powder
1-2 cups bottled Alfredo Sauce (I used Classico Extra Creamy Alfredo)
1 cup pasta water
salt and pepper to taste.

3 cups cooked spaghetti (I used angel hair pasta)
1/2 cup fresh parmesan cheese, shredded
Fresh chopped parsley (opt)

Heat oil and butter in a large skillet. Add chopped onion and raw chicken pieces and fry until chicken is almost done. Add the cleaned mushrooms to skillet along with the asparagus tips. Add garlic and salt and pepper to mixture. Stir, cooking over medium heat until chicken is well cooked and mushrooms, onions and asparagus is beginning to get tender. Add the Alfredo sauce. Turn down heat to low and continue to cook while you cook the pasta. When pasta is done, and before draining, add 1 cup of the pasta water to the chicken mixture. Lightly grease a a baking dish with oil or butter. Place the cooked pasta in the baking dish and pour the chicken Alfredo mixture over the pasta. Sprinkle the parmesan cheese over the mixture and bake in preheated 350 oven for about 10-15 minutes or until cheese is melted and sauce is beginning to bubble. Serve with garlic bread and salad.

appetizers · Daily Thoughts · Holiday Fare · Vegetables

Stuffed Mushrooms

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These great little gems have now been placed in my “oh my gosh why haven’t I made these before? I only have maybe 20 years or so left to eat them” folder! Because we had some friends over last night for spaghetti & meatballs, I started thinking about the left over cornbread dressing from Thursday evening when I made stuffed zucchini. They were so good I had the leftovers today for lunch. They were easy, quick and will be a favorite for any fall/winter dinners that we have.

12 large white mushrooms, cleaned and stems taken out and chopped very fine (the stems, not the mushrooms)
1 cup frozen chopped spinach, thawed and drained very well. I just continued to squeeze the thawed spinach until I couldn’t get anymore moisture to squeeze out.
1 box of sage or herb Stovetop ( I can’t remember what the box said now) cornbread dressing, made according to directions.
1 stick unsalted butter
1 tables Worcestershire
2 tables red wine vinegar
1/2 teas onion powder
Black Pepper to your liking
Parmesan cheese for topping the mushrooms.

Prepare a baking dish by spraying with Pam, big enough for the mushrooms to fit.
Melt about 2 tablespoons of the unsalted butter in a medium frying pan. Add the finely chopped mushroom stems and sauce until they are cooked. About 3-4 minutes. Sprinkle the onion powder,and pepper to your liking.
Add as much of the drained spinach as you like. (I used about 2/3 cup.) Stir until well mixed. Add about 1 cup of the corn bread dressing to this mixture. Stir until well combined.
Place about a tablespoon of this mixture into each hollow mushroom cap and then place mushroom in baking dish.
Melt the rest of the butter in a microwave safe container. When butter is melted, add the Worcestershire sauce and the red wine vinegar. Pour over the tops and around the mushrooms. Sprinkle the Parmesan cheese over the tops of the mushrooms and bake in preheated 350 over for about 10-15 minutes or until stuffing is bubbly and mushrooms are tender. d
*Depending on the size of the mushrooms, you might not use all of the stuffing mixture. I had some left over and just spooned it around the mushrooms in the dish so I could eat it all….it’s that good.

appetizers · Daily Thoughts · Vegetables

Caesar Mushroom Caps

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Isn’t it great to receive those cooking magazines that all us to have wonderful evenings when we get to just sit and look through them for new ideas?
Because Fall is (hopefully for those of us who live in the Sun Belt, known as Arizona) right around the corner, it seems like those kind of evenings just come around a little more often than they did in the summer. Maybe it is because our hearts turn to cooking and baking, because after all, isn’t that what Fall is for? As I got out some old magazines last night, while watching Diners, Diners and Dives, this page called to me. Loving mushrooms and loving what great appetizers they always make, it got my attention.

12 large whole mushrooms
3/4 cup grated parmesan cheese
1 (8 oz) package cream cheese, softened
1 teas onion flakes
1 tables olive oil
1/4 teas ground cayenne pepper
3 tables Brianna’s Asiago Caesar salad dressing

Preheat oven to 350.
Spray a baking dish with cooking spray. Clean mushrooms with a damp paper towel. Careful break off stems. Chop stems extremely fine, discarding tough ends.

Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Salute until any moisture has disappeared and stems are tender. Set aside to cool.

Combine cream cheese, Caesar dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. Mixture should be very thick.
Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps in prepared baking dish. Sprinkle parmesan cheese over each mushroom.
Bake for 20 minutes in preheated oven or until the mushrooms are piping hot and the parmesan cheese is a golden brown.

Uncategorized

Savory Caesar Mushroom Caps

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Great appetizer from Paula Deen.

12 large whole mushrooms

1/4 cup grated Parmesan cheese

1 ( 8oz) cream cheese, softened

1 teas onion flakes

2 tables roasted pecans (chopped)

1 table olive oil

1/4 teas ground cayenne pepper

3 Tables Briannas Asiago Caesar Salad dressing

Preheat oven to 350. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stem. Chop stems extremely fine, discarding tough ends.

Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Saute until any moisture has disappeared and stems are tender. Set aside to cool.

Combine cream cheese, Asiago Caesar dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. Mixture should be very thick.

Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on prepared cookie sheet. Sprinkle Parmesan cheese on each mushroom top.

Bake for 20 min in the preheated oven, or until mushrooms are piping hot and the cheese is golden brown.

Breads · Casseroles · Holiday Fare · Starches

Wild Mushroom Bread Pudding

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I am in love with bread puddings of all kinds. In a new  BH&G Christmas book, this recipe jumped off the page. Well, not actually, but when I saw the picture of it, I wanted to jump in the kitchen and make it. A great meatless main dish or a wonderful side to any type of meat, this will knock your socks off.

3 cups sliced assorted fresh wild mushrooms (such as cremini, Portobello, chanterelle or stemmed shitake) (8 oz)

2 medium shallots, sliced (1/4 cup)

3 cloves garlic, minced

2 tables olive oil

1/4 cup dry sherry or dry white wine

8 oz rosemary or onion focaccia, cut into 1″  cubes (about 6 cups)

4 eggs, lightly beaten

2 cups half & half

1 cup shredded Gruyere cheese (4 oz)

1 tables snipped fresh thyme

1 tables snipped fresh rosemary

1/2 teas salt

1/2 teas coarsely ground black pepper

Grease eight (10 oz) individual casseroles (ramekins); set aside. In a large skillet, cook mushrooms, shallots and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia cubes.

In a medium bowl, combine eggs, half and half, cheese, thyme, rosemary, salt and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.

Divide pudding mixture between the prepared casseroles (ramekins, if using pyrex ramekins, will make probably 10 instead of 8).

 Cover and chill for 2 to 24 hours. Preheat oven to 325. Bake, uncovered for 35 to 40 minutes or until a knife inserted near the centers comes out clean. *If you used the Pyrex ramekins, you won’t need to bake them that long. Tests after 20-23 minutes for doneness.

Serves 8 to 10 depending on size of individual casseroles

Casseroles · Chicken

Chicken Portobello Stroganoff

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Taken from Taste of Home, this recipe is a winner. I did change using chicken chunks in places of the ground chicken.

1 lb of chicken, cut into bite size pieces

12 oz baby portobello mushrooms, or white mushrooms, halved

1 medium onion, chopped

1 tables olive oil

2 garlic cloves, minced

3 tables white wine or chicken broth

2 cups chicken broth (besides the previous amount)

1/2 cup heavy whipping cream

2 tables lemon juice

1/4 teas salt

1/8 teas pepper

1 cup sour cream

Hot cooked egg noodles or white rice

In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until the meat is done. Add garlic and cook another couple of minutes.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt & pepper. Bring to a boil; cook until liquid is reduced by half.

Reduce heat; gradually stir in sour cream, heat through (do not boil). Serve over noodles or rice. Serve with a salad and fresh asparagus.

Casseroles · Starches · Vegetables

Potato, Artichoke & Mushroom Saute

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Please, if you picked up the momma or daddy artichokes, put them down and back away, this recipe is only good with “baby artichokes”. If you will notice, this is now 3, count them, 3 days in a row I am posting a recipe that does not include sugar. What is wrong with me???? Maybe it is the new different color I had put on my nails yesterday.

As I am writing this with blue fingernail polish, yes, you heard me correctly, blue, actually Easter Egg blue, it has dawned on me that both you and I need to get out of our comfort zones and have something on the Easter Table next week besides, ham, baked beans, potato salad, deviled eggs and coconut cake for dessert. Let’s surprise our friends and family with some new dishes, served with love, with fingernails that have blue, green or yellow polish, which goes lovely with the dyed Easter eggs. This again, comes from the Food & Wine book. Randy told me that since he had to pay $29.99 for this recipe book, I had better use it quite a bit. So get ready, you are going to see some new fancy recipes for awhile, or at least until he forgets about me insisting on keeping it. I only have 30 days to try it for free, and since I cannot cook all the ones that sound amazing in 30 days, I told him I just had to keep it. This truly does sound delis and I am making it for Easter.

Since it won’t be Easter dinner without deviled eggs, go ahead and serve them alongside this dish and tell them that the Devil Egged You Do It!

3 medium red potatoes (about 1/2 pound) Sliced about 1/4″ thick

Salt

1 large can artichoke hearts, drained

1/2 lemon

4 tables unsalted butter

1/4 cup white dry wine

1/2 pound shitake mushrooms, stems discarded and caps quartered

1 medium shallot, minced (or white onion, if you cannot make yourself buy a shallot)

1 oz aged hard goat cheese, such as Gouda or Etude (I am going to be honest here, I have never heard of Etude, so will be using Gouda)

In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes until they are tender. Drain and cool.

Take the drained artichoke hearts and squeeze the lemon over them.

In a small skillet, melt 1 tables of the butter. Add artichokes to the skillet and cook a few minutes, stirring a few times. About 2 minutes. Add the white wine and bring to a boil.

Set aside. In a large skillet, melt 1 tables butter and add the mushrooms and season with salt. Cover and cook over medium heat, stirring occasionally until the mushrooms are browned and tender, about 4 min. Push the mushrooms to one side of the skillet and add the remaining 2 tables butter. Add the minced shallot (or onion) and cook until softened. Add potatoes, season with salt and turn to coat them with the butter. Cook until the potatoes are golden brown, (about 2 min per side) Gently fold in the mushrooms along with the artichokes and season with salt and pepper. Garnish with shaved cheese and serve.

Starches

Baby Bella Rice Pilaf

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If you like rice, you will love this recipe.

2 tables olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 (8 oz) package baby bella mushrooms, quartered

3 cups Texmati white, brown, wild and red rice blend

4 1/2 cups chicken broth

1 tables minced fresh parsley

1 teas lemon zest

In a large saucepan, heat olive oil over medium high heat. Add onion, bell pepper, and mushrooms, cook stirring frequently for 5 min. Add rice, and cook stirring constantly for 1 min. Add broth, and bring to a boil. Reduce heat, cover and simmer for 15 min or until rice is tender and liquid is absorbed. Remove from heat, and stir in parsley and lemon zest.

Casseroles · Daily Thoughts · Vegetables

Sauteed Brussels Sprouts & Mushrooms With Crispy Prosciutto

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Over the last 3 days I have been in such a baking mood. I have made 2 cakes, a big batch of chocolate/pistachio biscotti and a pecan pie. Over the holidays, the only dessert that I did not make, even though I couldn’t get the picture of it out of my head, was pecan pie. So I finally got a piece of homemade pecan pie. It was about 7 p.m. last night and because it was Fri night and we think that we cannot watch Shark Tank without sitting with a plate of a great dessert on our laps, I jumped up and knew that this was the night. I was not going to let another day go by without having my “once a year” piece of pecan pie. I don’t like it because of the pecans, in fact, I don’t put but about 1/2 cup of finely crushed pecans. I love it because of the gooey middle. I only put the small amount of pecans on it because I don’t want people to think that I’m crazy for saying I love pecan pie, when actually there would be no pecans in it. Last night was amazing….Shark Tank and pecan pie…..Randy reminded me that years ago, we described our nights as “amazing” because of something else, now it’s the dessert and fav tv shows that dictate how we rate the nights….Hum……well, maybe we will talk about that at another time. Now, for the recipe that I began to post. Pecan Pie is not my only love, I have come to truly appreciate and love Prosciutto..Because my oldest, Jason, taught me that fresh brussels sprouts were totally different than frozen ones, I use only the fresh now. This is a great accompaniment to any meat dish, or as a main dish with a salad and bread..

4 tables olive oil, divided

2 (3.5 oz) packages prosciutto, chopped

2 1/2 lbs fresh brussels sprouts, halved

2 (8 oz) packages baby portobello mushrooms

1/2 cup balsamic vinegar

1 tables minced garlic

1 tables sugar

1 teas onion powder

1 1/4 teas salt

1/2 teas pepper

In a large skillet, heat 2 tables olive oil over medium heat. Add prosciutto, cook for 12-14 min, stirring constantly, until browned and crispy. Remove from skillet and set aside, reserving drippings.

Increase heat to medium-high. To skillet, add remaining olive oil, sprouts, mushrooms, vinegar, garlic sugar, onion powder, salt and pepper. Cover and cook for 5 min. Remove cover and continue cooking for 10 min, stirring frequently. Stir in prosciutto. Serve hot.

*Recipe is taken from Southern Lady Magazine

appetizers · Salads

Yes, Another Mushroom Recipe

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I LOVE mushrooms. I don’t know if it is the flavor or the fact that you can eat a million of them without worrying about calories. Of course, depending on what you stuff them with or how you prepare the little angels, could quickly send you into Cholestrol Cardiac, but we won’t worry about that at Christmas. Let’s just enjoy them and come January, you can eat raw cauliflower till your hearts content and the cholesterol has been washed out of your system. This recipe certainly cannot be considered diet, but guess that’s what makes it so good. Great appetizer to take to those Christmas and New Years parties.

24 Large mushrooms, cleaned and stems removed

1/2 pound Italian bulk sausage (casing removed)

1 cup shredded Monterrey Jack Cheese

1/2 cup picante sauce

1/4 cup thinly sliced green onions (I bet already you are picturing these in your mind as “what a cute little Christmas looking appetizer with the red picante and green onions”)

Place mushroom caps in large shallow baking dish (sprayed with Pam)

Brown sausage in skillet, stirring to break up large pieces

Drain and mix with cheese. Fill mushrooms with sausage mixture. You can prepare to this point up to 1 day in advance and store in covered container in fridge.

Spoon picante sauce over mushrooms and bake at 375 for 15 min or until they are heated all the way through. Top with green onions before serving.