Archive for the ‘Mushroom Recipe of the Week’ Category

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

Ingredients:

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

Stir-Fry:
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

Directions:
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

Ingredients:
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

Directions:
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

Ingredients:
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

Instructions:
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.

Creamy Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

I use to be more of a fair weather cook which meant I enjoyed the warmer seasons and took full advantage of summer’s bounty. Now, I have to admit that I am more of a cold weather home chef and enjoy nothing more than the comfort of a hearty soup or stew to warm up chilly evenings. The days and nights have finally begun to chill down in California, and I have begun taking advantage by making big pots of hearty soups. This recipe for Roasted Mushroom Parsnip Soup came about after a trip to London where I fell in love with a similar hearty recipe.

I am big on making creamy soups that do not require dairy to create that smooth, creamy texture. I achieve this indulgent bowl of soup, by using ingredients that are rich in flavor, cooking them long and slow, then pureeing in a food processor. Everyone is surprised at how flavorful the soups are without the added richness of cream or milk.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

The depth of this recipe comes from roasting the mushrooms and parsnips before simmering with the other ingredients. While I roast root vegetables all the time, I did not begin working on roasted mushroom recipes until recently. I LOVE the character that comes with roasting mushrooms, even more so than sautéing them. Roasting the mushrooms adds a crazy depth to an already delicious ingredient by bringing out the earthy flavor and creating a rich, caramelized color.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

Roasted Mushroom Parsnip Soup

What I love the most about this winter recipe is how easy it is to make, and how rich and flavorful it is.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed
1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

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

Ingredients:
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

Method:
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.