Archive for the ‘Mushroom Recipe of the Week’ Category

Baked Sausage and Mushroom Frittata Muffins

Incorporate The Blend into your morning – or brunch – routine starting with these baked sausage and mushroom frittata muffins from Aggie’s Kitchen.

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen

I started making baked frittata muffins for my family about a year ago and we are officially hooked! They are so simple to put together and the variety of fillings are endless, making them even more appealing in my opinion. What I love about frittata muffins is that they are portion controlled, making them perfect for a light breakfast, snack or for offering at brunch where other foods will be served. A dozen of these savory Baked Sausage & Mushroom Frittata Muffins would round out a brunch menu quite nicely if you ask me. My favorite part of a brunch menu is the opportunity to try a little bit of several things, so these muffin-sized frittatas will fit right in.

Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrificing texture or flavor. I used baby bella mushrooms in this recipe, but white button mushrooms would be great as well. Enjoy!

Baked Sausage and Mushroom Frittata Muffins


2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 0z whole baby bella mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
9 eggs
1/4 cup whole milk
1 cup shredded mozzarella
cooking spray


Heat oven to 400 degrees. Spray a 12-cup muffin pan liberally with cooking spray.

In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.

In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.

Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.

Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen

Steak with Herb Sauteed Mushrooms

If you’re planning a romantic dinner for two this month,  you can’t go wrong with this classic steak and mushroom dish from Bell’alimento

Steak and Sauteed Mushrooms by Bellalimento

Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant. 

You start out with button mushrooms. I like to shave off the stem so that it’s flush with the caps. You can absolutely remove the stem if you prefer or leave it on completely. Then they’re sauteed simply in a few tablespoons of herb butter. That’s all there is to it. You can buy herb butter already prepared or make your own.

Cook your steaks while the mushrooms are sauteing. Remember to let the steak rest before serving/slicing. Top the steaks with the mushrooms and don’t forget the butter in the pan.

Steak with Herb Sauteed Mushrooms

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
2 fillets
kosher salt/black pepper

Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary.

WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides. Continue cooking until the internal temperature reaches 145 for medium.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.

Evenly distribute sauteed mushrooms over fillets.

Steak and Sauteed Mushrooms by Bellalimento

Enoki Mushroom Stir-Fry

After over-indulging during the holidays it feels great to cook up a weeknight dinner that is easy and healthy. This fast and flavorful stir-fry from A Cozy Kitchen fits the bill and is sure to please!

My favorite thing to do in the New Year is to take a small break from all the sugar and carbs that consume my diet throughout the month of November and December. This is Enoki Mushroom Stir-Fry is a good start. Brown rice is spiked with a bit of mirin resulting in rice that is super flavorful. The stir-fry itself consists of green Swiss chard, freshly grated ginger, spicy jalapeño and earthy enoki mushrooms.

Enoki Mushroom Stir-Fry by A Cozy Kitchen

The stir-fry is cooked with a good amount of soy sauce and lime juice resulting in something bright and delicious. I love topping this whole thing with a lightly fried egg and then mixing it all together.

Enoki Mushroom Stir-Fry

Serves: 2


1 teaspoon olive oil
1/4 cup brown rice
1/2 cup water
1 teaspoon mirin

2 teaspoons sesame oil or olive oil
3 leaves of swiss chard, leaves removed from the stems and stems chopped
3 green onions, trimmed and sliced
2 cloves of garlic, minced
1/2 teaspoon freshly grated ginger
1/2 fresno or jalapeño pepper, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon mirin
1 bunch of enoki mushrooms (feel free to substitute)
2 teaspoons sesame seeds
1/4 lime
1 large egg

1. In a medium pot, set over medium heat, add a teaspoon of olive oil, swirling it around to coat the bottom. Pour in the rice, along with the water, salt and the mirin. Bring to a simmer and then immediately turn the heat to low and cover slightly. Cook the rice for about 10 to 12 minutes, until the water is completely evaporated.

2. To a medium sauté pan, set over medium heat, heat the sesame oil. When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes. Mix in the minced garlic, grated ginger, jalapeño pepper and cook for an additional minute, until the garlic is fragrant—it should start to smell awesome. Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened. Squeeze in the lime juice, turn the heat down to low and cover.

3.In a small saute pan, fry up an egg or two. Serve stir-fry on brown rice and top with the fried egg.

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Risotto is the perfect fall/winter dish. It will warm you from head to toe with its creamy goodness. It’s strong enough to be the main course or it’s a spectacular supporting side dish. Mushroom risotto is a classic. It’s typically made by mixing in the mushrooms during the stirring process, but we’ve taken the liberty of shaking things up a bit by crisping (browning) sliced Portobello mushrooms in a bath of sautéed butter first and then adding it to the top of the finished risotto. I think this gives it even more mushroom flavor, which of course is the goal.

Creamy Mushroom Risotto by Bellalimento

You can use a chicken stock or go with a vegetable (or mushroom stock) to make it vegetarian. IF you’re lucky enough to have any leftovers, you can always make Arancini!

Risotto with Crispy Mushrooms

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced
kosher salt/black pepper
1/4 cup extra virgin olive oil
1 small onion – minced
2 cups arborio rice
6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.

2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.

3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}

4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.

5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

These mushroom pinwheels are so easy to make and are so delicious! Made of puff pastry, mushrooms, onions, garlic, and cheese, these pinwheels are always a favorite as an appetizer or for a light lunch or snack!

To make these pinwheels, sauté mushrooms, onion, and garlic in a little olive oil and then spread onto thawed puff pastry. Then, top with shredded cheeses, salt and pepper, slice, and bake until golden brown.

Easy Cheesy Mushroom Pinwheels

Easy Cheesy Mushroom Pinwheels

1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced
1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese
salt and pepper, to taste

1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat.
3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.