Archive for December, 2011

Swedish Pancakes with Mushrooms from Stetted

This beautiful recipe is here just in time for holiday company. Elegant, straightforward and, above all, delicious, this warming recipe is the work of Megan from Stetted.

As I’ve gotten older I’ve been learning more about my heritage and the foods that go along with it. The largest percentage of my ancestors hail from Sweden, so it became a logical place to start. Many people view Swedish cooking as extremely humble fare. While that’s somewhat true, it doesn’t mean Swedish food is devoid of flavor. With a short growing season, Swedish cooking is often about using ingredients to their fullest potential.
These easy pancakes with mushroom filling pack a lot of flavor into a little bundle. Swedish pancakes are similar to French crepes, and can be filled with countless options. Here, garlic, onions, mushrooms, and chives combine with cream for a filling that makes you feel decadent even on a weeknight. The mushrooms rest on a bed of wilted spinach, ready to be wrapped in its pancake blanket.

The simplicity of the ingredients extends to the preparation. Quick meals are important to me, as my entire family is eager to eat as soon as we walk in the door after a long day. Once your ingredients are prepped, you can be serving these in 20 minutes. The pancakes do take a mindful eye, but after a practice pancake or two you’ll be churning them out quickly. As a bonus, any leftover pancakes can be filled with jam and eaten for dessert!

Swedish Pancakes with Mushrooms

For the pancakes

  • 3 eggs
  • 2 cups milk
  • 1 cup flour
  • 1 tablespoon sugar
  • Pinch salt
  • Butter, to cook

Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling

  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 cloves garlic, chopped
  • 8 ounces baby bella or button mushrooms
  • 1 teaspoon lemon zest
  • 1 cup cream
  • 2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
  • 1 pound fresh spinach
  • Olive oil

Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.
Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.
Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble:
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Serves 4

Mushroom Bruschetta from Chez Us

As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.

The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.

This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.

Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.

With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!

Mushroom Bruschetta

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic.  Using a pastry brush lightly coat each slice with some olive oil.  Toast in the oven until golden.  Remove and set aside.  Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned;  about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.  Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

What’s App-enin’? Seasons Eatings!

The holiday season is in full swing, which means festive gatherings with friends and family are too. Do yourself a favor and don’t get stressed over pulling off the perfect seasonal soiree; let the food do all the work! For casual get-togethers or fancy cocktail parties, serve up some delicious appetizers and drinks. Going to someone else’s party? Bring along some petite portable hors d’oeuvres – like fungi finger food! Mushroom appetizers give party-goers an array of seemingly indulgent bites that are surprisingly light and flavorful.

Mini Mushroom Quiche Caps

Many mushroom apps are easy to prepare, and they can be and budget-friendly, too.  Plus, they allow you to offer crowd-pleasing bites with different colors, flavors and textures. Serve ‘em on cocktail napkins for an easy clean up!

Stumped for ideas? Well, we’ve made a list and checked it twice. Serve one of these scrumptious ‘shroomy apps to bring holiday joy to all!

Stuffed Shrooms (Gluten-Free and Vegan) from Sassy Kitchen

Caramelized Onion, Mushroom & Gruyere Tartlets from Brown Eyed Baker

Mushroom and Goat Cheese Phyllo Bites from Kitchen Confidante

Caramelized Mushroom & Shallot Bruschetta from Shutterbean

Spaghetti Squash with Mushroom Alfredo Sauce from Eat Well with Janel

Here’s a light and lovely meal to help temper a calorie-heavy holiday season, all thanks to our resident dietitian Eat Well with Janel!

With the chilly days of winter upon us, most people look to their favorite comfort foods to warm them up. Usually these comfort foods are calorie laden and oozing with heavy ingredients like cream, butter, and oversized portions of carbohydrate containing foods. And while I fully support the mantra, “All things in moderation,” the dietitian in me likes to look for ways to take calorie-catastrophe dishes and turn them into lighter (but equally delicious) entrees. These dishes are like the younger siblings of the original version: while there are major ingredient differences, they still keep some of the traditional flavors intact.

I’m not going to try to convince you that this dish tastes exactly like the creamy mushroom alfredo sauce with thick fettuccini noodles you may be used to. It does, however, satisfy that craving for something comforting. The mushrooms in this Spaghetti Squash with Mushroom Alfredo Sauce give it a meaty texture that pairs well with fresh thyme, while the coconut milk gives you a creamy mouthfeel without the usual butter and cream.

You may be wondering about coconut milk, which is high in saturated fat (even though I use the light version). Research shows that while it may increase our bad cholesterol, it may also increase our good cholesterol. Also, because of its ability to withstand high heats, I like using it in moderation in my cooking. The nutritional yeast, found at health food stores, adds a cheesy flavor and keeps this dish dairy-free. While you can use this sauce on traditional pasta, I lightened up the dish even more by using spaghetti squash, which is high in fiber and nutrients, lower in calories and carbohydrates, and can be used just like spaghetti in meals.

Spaghetti Squash with Mushroom Alfredo Sauce
Serves 4


  • 1 whole spaghetti squash
  • 1 Tbsp olive oil
  • 1 14-oz package sliced white mushrooms
  • 1 medium white onion, diced
  • 1 1/2c light coconut milk (canned)
  • 2 Tbsp nutritional yeast
  • 2 tsp cornstarch plus 2 tsp water made into a slurry
  • 3-4 sprigs fresh thyme
  • Salt and pepper to taste

1. Begin by cooking the spaghetti squash. The easiest way to cook spaghetti squash is in the microwave. Split lengthwise and scoop out seeds. Place cut sides down in a glass dish (like a pie plate) with about 1/4 cup water. Cook 12 minutes on high, one half at a time. Let halves cool for about 10 minutes before using a fork to separate and scrape out the strands.

2. Sautee mushrooms and diced onion in olive oil for about 10 minutes, stirring frequently, on medium heat until the onions begin to brown. Then, pour in coconut milk. Bring to a simmer and add the nutritional yeast.

3. Prepare a slurry with the cornstarch and water in a separate bowl. Once well combined, slowly add it to the coconut milk mixture, stirring constantly. You will see the sauce start to thicken. Meanwhile, remove the tiny thyme leaves from their stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Add thyme to the coconut milk mixture.

4. Plate the spaghetti squash and top it with the alfredo sauce. Season to taste with salt and pepper.

Mushroom Smothered Steak from What's for Dinner Mom

I used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.

Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe

  • 16 ounce Rib Eye Steak
  • 1 pound button mushrooms, cleaned and stems cut off
  • salt and pepper
  • 2 TBSP butter divided
  • 1 TBSP white wine vinegar
  1. Place a large skillet over medium high heat, allowing the pan to get hot
  2. Add the steak in the hot pan (it should sizzle loudly)
  3. Pour the whole cleaned mushrooms over the steak
  4. Sprinkle a good pinch of salt over the top and a dash of pepper
  5. Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
  6. Re-cover with the mushrooms
  7. Sprinkle a good pinch of salt over the top and a dash of pepper
  8. Cook for another 2 minutes
  9. Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
  10. Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
  11. Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
  12. Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
  13. Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
  14. Serve with crusty bread to soak up the sauce