Archive for November, 2012

Blogger Ambassador Spotlight – Bell’alimento

Every week you can discover new mushroom recipes and tips, right here on the blog, thanks to our fantastic crew of mushroom blog ambassadors. With Thanksgiving prep looming, we’re pleased to highlight mushroom channel contributor, Bell’alimento, and her mouthwatering mushroom recipes.

Paula Jones, author of Bell’alimento, has always had a passion for Italian food and she decided to share her love through recipes. Bell’alimento means “beautiful food” and her personal motto is “beautiful food doesn’t have to be complicated.” In the glorious world of mushrooms, there couldn’t be a more truthful statement. Paula is a self-identified mushroom lover and with a few of her tasty mushroom inspired dishes, you can bring an Italian flair to your Thanksgiving table this year.

Appetizer

Stuffed mushrooms are always a great go-to for the appetizer table and this recipe for Spinach Stuffed Mushrooms is a great way to start the Thanksgiving feast on the right note.

Soup

Before you bring out the Turkey and fixings, warm everyone up from the inside and out with this hearty Italian Zuppa di Funghi (Mushroom Soup).

Side Dish

Put a spin on the traditional sides with this pairing of mushrooms and carrots, for a double dose of veggies. The vegetarian and meat lovers at the table will be fighting for the leftovers.

Leftovers

Look to less traditional Thanksgiving components for Thanksgiving leftover fixings. Take the onions and mushrooms you have left and whip up this Caramelized Onion Mushroom and Swiss Panini.

More of Paula’s tasty mushroom recipes can be found on her Pinterest account and the Mushroom Channel’s “Mushroom Love” board and she’s often found sharing her foodie goodness on Twitter.

Mushroom Cranberry Stuffing – Thanksgiving Side Dish

Erin from $5 Dinners puts a savory and sweet spin on traditional stuffing that will please every palate at your Thanksgiving feast. 

I love fruit in my stuffing. Whether it’s cranberries, apples or dried cherries, I love how the sweetness from the fruit brings out savory and salty flavors in the stuffing. Paired with the earthy and hearty texture of mushrooms, it’s a popular combination well beyond the Thanksgiving table.

I also like to add a little extra broth to my stuffing because I like to keep it moist – and I also like to leave it in the oven about 10 minutes longer than normal to achieve a crispy top. Every family does stuffing a little differently, but once you consider adding mushrooms, you’ll have a hard time saving it for the big day.

If you’ve got vegetarian guests, or are a vegetarian yourself, this stuffing is for you. All the delicious meatless flavors of Thanksgiving, packed into one baking dish. Enjoy!

Ingredients

  • 1 Tablespoon olive oil
  • 16 oz. sliced mushrooms
  • 1 small white onion, chopped
  • ¼ cup Marsala cooking wine
  • 12 oz. package herb cubed stuffing mix
  • 1 cup dried cranberries
  • 1 teaspoon celery salt
  • ½ teaspoon sage
  • ½ teaspoon pepper
  • 2 ½ cups vegetable broth

Directions

  1. Preheat oven to 350.
  2. Add the olive oil to a large skillet and then sauté the sliced mushrooms and chopped onion with the Marsala cooking wine. Let sauté for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
  3. In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper. Once the mushrooms have sautéed, add them to the stuffing mix and toss well.
  4. Stir the vegetable broth into the stuffing mix and gently turn into a 9×13-inch glass baking dish.
  5. Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time  if you want a crispy top.
  6. Serve warm as side dish.

Savoring the Holiday Season

Whether it’s getting your hands dirty with the cooking prep or mingling with guests over a stuffed mushroom bite, the kitchen is the prime hangout for any holiday event.

It’s the smell of cinnamon coming from the stove and brie and cranberries melting together right out of the oven that drives us to linger the kitchen for conversation and that first bite of the evening’s menu.

The main entrée often receives the majority of attention, but the holidays are when finger foods have their moment in the spotlight, too. Mushrooms are always ready to start a party on a delicious note with a nosh of bruschetta or a skewered meatball.

Mushroom Pine Nut Pinwheels

Using ingredients like frozen puff pastry dough is a great way to save time, so that you can focus on flavorful mushroom fillings.

Crimini and Pork Meatballs

Please your meat and veggie lovers with swapability meatballs that replace a portion of pork with crimini mushrooms. Even the kids will be swiping more than one of these.

Check out more festive mushroom finger foods that on Facebook and get inspired with our Stuffed Mushroom Mania Pinterest board.

Brie and Cranberry-Stuffed Mushroom Bites

Shaina from Food for My Family plans ahead for Thanksgiving with a stuffed mushroom appetizer that’s a tasty preview of the feast ahead.

My family gathers for Thanksgiving dinner each year, with aunts and uncles and cousins converging on the same house, each bearing gifts of food and stories of the summer. Appetizers are set out as the turkey continues to roast, the au gratin potatoes crust over, the green bean casserole bakes. Football fills the screen, and children play on the floor, setting up wooden train tracks and enjoying the company of long-lost cousins. We all linger a bit longer at the table, not rushing through the meal.

Alongside the shrimp dip and the crackers and cheese spread, these mushrooms find a cozy little space. Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside the turkey, and they will serve as a reminder of what’s to come.

Brie and Cranberry-Stuffed Mushrooms

Serves 12 -18

Ingredients

  • 2 tablespoons salted butter
  • 12-18 baby portabella mushrooms, washed and stems removed
  • 1 clove garlic
  • 3 shallots, thinly sliced
  • 2 tablespoons cranberry sauce
  • 2-3 ounces brie, rind removed
  • 1 tablespoon minced rosemary

Directions

  1. Preheat oven to 350º F. Melt the butter in a sauté pan. Add the mushroom caps to the butter and cook for 1 minute on each side, over medium heat. Remove the mushrooms from the pan and place in a pie plate or small baking dish, stem side up.
  2. Add the shallots to the pan. Cook until they start to caramelize, about 5-7 minutes. Add in the garlic and cook for one minute more. Spoon the garlic and shallots into the mushroom caps. Add a half teaspoon to each of the caps as well. Cut the brie into small cubes. Place one cube in each mushroom cap. Sprinkle rosemary over the top.
  3. Bake for 5-10 minutes, until brie is bubbly and the mushrooms are cooked through. Remove from oven, serve warm.

Sherried Mushrooms and Chorizo with Fried Eggs

Stacie Billis of One Hungry Mama shares a recipe for sherried mushrooms that will transform how you look at the humble 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.

Sherried mushrooms also pair well with a gently fried egg with a golden liquid yolk. It’s a great Meatless Monday combo. Though, the last time I made it was on a Tuesday, so I thought: Why not throw in some chorizo?!

Fresh chorizo*gives sherried mushrooms a super Spanish flair and the same big flavor you’d expect from a tapas joint in Barcelona. And it’s easy, too! In fact, this simple yet sophisticated meal can be on the table in barely 30 minutes.

* There are two kinds of chorizo: fresh and dried. The dried kind is cured and has a hard texture like salami. The fresh kind, on the other hand, is raw and soft, usually sold in casing. This recipe calls for the latter.

 

Sherried Mushrooms and Chorizo with Fried Eggs

Serves 4

Ingredients:

  • 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 cremini, 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)

Directions:

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.