Archive for the ‘Holiday’ Category

WATCH: Mushroom Crepes with Gruyere Béchamel Sauce for Mother’s Day

Special thanks to Chez Uz for helping us cook up crepes for Mom this weekend. Rich and inviting, Mom won’t be able to resist the comfort that comes with each flavorful bite. 

Mushroom Crepes-1

This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood.  The original recipe is made with sliced mushrooms, broccoli, and canned mushroom soup–a rich and comforting dish.  While my memory reminds me that it was a great recipe, I wanted this new version to be even better by using more mushrooms, and no broccoli or canned soup. Still rich in flavor, as well as inviting and comforting with each bite.

I doubled the amount of the mushrooms used in the original recipe by adding blended mushrooms with sliced mushrooms into the filling.  Blending in mushrooms is one of my favorite ways to incorporate more flavor and moisture into dishes.  For this recipe, I also decided not to use canned soup, and I made an easy Gruyere Béchamel sauce, which compliments mushrooms very well.

This recipe would be wonderful served during Mother’s Day brunch or as a light entree during dinner.

Recipe: Mushroom Crepes with Gruyere Béchamel Sauce

Serves:  4


  • 2 tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 2 fresh garlic cloves finely minced
  • 1 1/2 pounds cremini mushrooms
  • 1 teaspoon dried thyme
  • 4 cups packed spinach, washed and dried
  • 1/4 cup salted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 cup shredded gruyere cheese
  • kosher salt
  • fresh cracked black pepper
  • 8 crepes – your favorite recipe or they can be found pre-made at the grocery store
  • fresh thyme sprigs as garnish – optional


Place a large frying pan over medium-low heat and add the olive oil.  Once slightly warmed add the yellow onion.  Stir and cook until soft; about 3 minutes.

Add the garlic and dried thyme.  Stir again.  Lower heat to the lowest setting on your stove.

Place 3/4 of the mushrooms into a food processor and finely chop.

Slice the remaining 1/4 of the mushrooms.

Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.

Add the spinach and cook just until wilted over medium-low heat. Remove from the heat and set aside.

Heat the oven to 425 degrees Fahrenheit.

Place the butter into a medium saucepan over low heat and melt.

Whisk in the flour, then slowly pour in the milk.  Stir over medium-low heat until slightly thickened.

Add the cheese, continue whisking until melted.  Season with salt and pepper.  Remove from the heat and set aside.

Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat.  You can place the crepes into individual baking dishes as I did in the video or a large baking dish.

Drizzle with some the Gruyere Béchamel sauce.

Optional: garnish with a sprig of fresh thyme.

Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden.



Hearty and Comforting Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

Coq Au Blanc Chef Billy Parisi

I’ve learned to appreciate the winter months over the last few years, because it really paves way to hearty delicious comforting dishes. You can really put all of those root vegetables to work when it comes to making stews, and the same goes for this Coq Au Blanc. It’s a bit of a twist up from the traditional Coq Au Vin which uses red wine, but I decided it was a white kind of day :).

Coq Au Blanc Searing Chicken

This Coq Au Vin is really a 1 pot meal, and starts with rendering some bacon fat and then searing off the chicken. Doing this really helps the chicken to take on more flavor because the bacon fat is simply loaded with it.

Coq Au Blanc Vegetables

Once the chicken is seared to a delicious golden brown, set it aside and roast of your vegetables. I used onions (cippolinis actually), celery and carrots as the base along with some baby bellas and button mushrooms. While the traditional recipe calls for just buttons I wanted an earthier flavor to this recipe since we are using a lighter crisper white wine instead of red, hence I added the baby bellas. Now is also a great time to add in some fresh herbs, bay leaves, thyme and parsley!

Coq Au Blanc Roasting Vegetables

I like to roasted up the vegetables a bit so they can get a light brown on them before adding in the flour, and then the Pinot Grigio and chicken stock. Bring the liquid to a boil, season it very well with salt and pepper and then add back in the seared chicken and crispy bacon! From there it’s all oven for the next 90 minutes on 375°.

Coq Au Blanc White Wine

The thing I love about this dish is that is so ridiculously flavorful and everything is big. For instance, the mushrooms are whole, the carrots and celery are big cuts, it just makes for a hearty more delicious meal, in my opinion. The big cuts also help them stay intact while in the oven for that amount of time. If you go too small they will break down and be mushy…

Coq Au Blanc One Pot Meal

Coq Au Blanc

8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings.
20 peeled cippolini onions
5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*.
9. Serve hot!

Thanksgiving Leftover Stuffing Mushroom Strata

We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!

The day after Thanksgiving, I want something easy to make as well as nourishing. Weeks that go into preparing for a turkey dinner feast can be exhausting, and I usually want to linger over coffee while enjoying the last few bites of the previous evening during breakfast. While I am not normally a leftover gal, I cannot get enough of the leftover stuffing or this Thanksgiving Leftover Stuffing Mushroom Strata.

I love nothing more than a savory breakfast, and often at our house it involves mushrooms. I always have a stash in the fridge that usually ends up in some impromptu breakfast recipes such as a scramble, baked egg dish or even breakfast tacos. Last Thanksgiving when a bowl of leftover Thanksgiving stuffing presented itself to me, I immediately began working on a hearty breakfast strata to feed us leftover turkey guests. It was a hit with the family, and I have been waiting for a reason to make it again.

Thanksgiving Leftover Stuffing Mushroom Strata by Chez Us

Post-Thanksgiving morning, I grabbed the stash of mushrooms that I had hidden in the back of the fridge and began working on my strata recipe. I wanted this recipe to be a sort of morning eggs with toast and bacon. So, I lightly cooked pancetta until lightly golden; then I added sliced mushrooms, and cooked until barely soft. I mixed leftover stuffing along with some minced parsley, half and half to add some moisture, and then I folded in the mushroom mixture. The strata is baked until lightly golden; then I cracked eggs over the top to create a baked egg strata.

This recipe has all the flavors of Thanksgiving with the kiss of morning eggs added to it. A great way to begin the day, while relishing in memories from Thanksgiving past. I have a feeling it will become a Thanksgiving tradition at our home, and hopefully yours.

Thanksgiving Leftover Stuffing Mushroom Strata by Chez Us

Thanksgiving Leftover Stuffing Mushroom Strata

Yield: serves 4

4 cups leftover stuffing
1/4 cup half and half
4 ounce pancetta, diced
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/3 cup Italian parsley, finely minced
4 large eggs
1 tablespoon butter

1. Preheat the oven to 375.
2. Butter a glass baking dish.
3. Place the leftover stuffing into a large mixing bowl and drizzle the half and half over the top. Stir.
4. Cook the pancetta for 4 minutes over medium low heat.
5. Add the mushrooms, stir and cook for another 4 minutes over medium low heat.
6. Pour the mixture into the leftover stuff and stir in the parsley.
7. Pour the mixture into the glass baking dish.
8. Place into the oven and bake for 15 minutes.
9. Remove from the oven and crack the eggs over the top. Cover with foil and place back into the oven for another 10 – 15 minute until the eggs are set but still slightly soft.
10. Serve.
11. Eat.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

If you’re looking for the perfect appetizer for your Thanksgiving feast (or any holiday party for that matter) look no further. This savory baked brie topped with crispy mushrooms served over toasted baguette slices is just what you’re looking for. It’s unexpected and amazing. Even better? It’s super simple to pull together.

Savory Baked Brie with Crispy Portabellas by Bellalimento

You’ll want to be sure to take the brie out of the refrigerator and set it on the counter about 30 minutes BEFORE you’re ready to bake it. Then you’ll simply saute sliced portabella mushrooms with a mixture of butter, onions, garlic and herbs until they’re brown and crispy. Nothing bad about that combo right?

All that’s left is to pop the brie into the oven and bake it until it begins to soften enough so that once you top it with it’s brown tiara of crispy mushrooms it will ooze out onto the platter when you cut into it. You can even toast the baguette at the same time you’re baking the brie! Happy Entertaining!

Savory Baked Brie with Crispy Mushrooms

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie
toasted baguette – sliced

NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

With Thanksgiving just around the corner, followed quickly by Christmas and New Years, having a simple side dish recipe that everyone absolutely loves is always a plus!

Simple Mushrooms with Long Grain and Wild Rice

Mushrooms with Long Grain and Wild Rice

This simple mushrooms with long grain and wild rice recipe is always a favorite and couldn’t be much quicker or easier! I love that even as easy as it is to prepare, it always makes an elegant side dish that works perfectly for any holiday meal!

2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.