Archive for the ‘Mushrooms’ Category

Go Day-to-Night with Firebirds’ Winter Features

Firebirds Winter Features are available now through January 3, 2017 – don’t miss out!

Firebirds Wood Fired Grill just launched their Winter Features, which means you’ve got some delicious decisions to make.

Keep it day-time casual and stop by for a drool-worthy Bleu Cheese Burger – pepper crusted and topped with bleu cheese sauce and port wine-sautéed portabella mushrooms.

Firebirds Winter Features Bleu Cheese Burger

Or, do date-night right with delectable Wood Grilled Twin Filets – topped with port wine-sautéed portabella mushrooms and served with roasted Brussels sprouts, squash and sweet potatoes.

Firebirds Winter Features Twin Medallion Filets

Lucky for you, there’s time for both: Firebirds Winter Features run through January 3, 2017. Find a Firebirds near you.

Savor the Flavors of the Season with Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try Chef Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor. 

Sausage and Mushroom Stuffed Acorn Squash Overhead

I often say I love summer produce the best with its abundance of vine fruits and vegetables, until I sink my teeth into root winter vegetables like this acorn squash – stuffed with sausage and mushrooms.  Whether it’s that delicious savory nutty flavor from fall squashes or the heartiness of root vegetables, there’s something about winter produce that really has helped me appreciate the season.  Regardless of which seasonal produce you prefer, there is no doubt that mushrooms can help enhance the flavor.  The best part about this recipe is that you could use shiitake mushrooms, portabella mushrooms or buttons, like I did, and it will still be delicious due to mushrooms’ versatility.

Stuffing acorn squashes is nothing new, but changing up the stuffing to your desire is.  I’ve seen meat sauces with meatballs, ground turkey, you name it!  I wanted to create something that represented fall with tons of balanced flavor.  The combo I came up with is Italian sausage, apples, brown rice, finely minced button mushrooms, bread crumbs and herbs.  You’ve got salty from the sausage, savory from the herbs, a little sweet and tart from the apples and, of course, umami from the mushrooms.  Not to mention all of that goodness is stuffed up in an acorn squash half and baked in a brown sage butter sauce.

When finely mincing the mushrooms, you can either do it with a knife or put them in a food processor and process until they are to the minced consistency.  I prefer the latter, as it saves a ton of time so you can focus on everything else.  Once the mushrooms are finely minced, mix them in a bowl with the other ingredients.  Now before you stuff up the squash, be sure to scoop out the seeds and season the inside with salt and pepper.

Once they were stuffed up, I added a few more panko crumbs to the top and then off to the oven.  While they were baking, I cooked some butter in a small pot until the milk fats were cooked off and turned the butter slightly brown, making brown butter.  Browning butter makes for a really tasty nutty flavor which I thought would be perfect to drizzle on top of the stuffed squash.  Once the butter is brown, I seasoned it with salt and pepper and added in some fresh chopped sage.  Super delicious!!  This Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter is as simple as it gets and is absolutely loaded with flavor!!

Sausage and Mushroom Stuffed Acorn Squash Cut Open

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

Serves 6

Ingredients

1 pint domestic mushrooms, brushed free of any dirt
1 pound loose Italian sausage
2 cups cooked brown rice
1 peeled and small diced Granny Smith apple
1 peeled and small diced Fuji apple
¾ cup panko bread crumbs + more to top off
3 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick unsalted butter
Kosher salt and fresh cracked pepper to taste

Procedures

1. Preheat the oven to 375°.

2. Using a knife or food processor, finely mince the mushrooms to match the consistency of the sausage.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, salt and pepper until combined.

4. Place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper. Evenly divide the sausage-mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

5. In a small pot, add the butter and cook over low heat until the milk fat solids are cooked and the butter begins to turn light brown. Remove from the heat, season with salt, pepper and remaining sage and drizzle it over the cooked stuffed squash. Enjoy!

3 “Souper” Ways to Include Mushrooms this Season

Elevate soup season with fresh, umami-rich mushroom soups.

Warm up these cooler days with fresh mushrooms. Whether you’re cooking a weeknight dinner or prepping for a holiday party, incorporating umami-rich mushrooms into your favorite comfort foods is the perfect way to sneak in an extra serving of vegetables – and a boost of flavor – this season.

Adding vitamin D into our diets this time of year is essential to coping with shorter days and longer nights. Thankfully, mushrooms, such as maitake are packed with vitamin D, which helps the body absorb calcium and maintain bone strength.

Check out three of our favorite and “souper” versatile recipes fit for the season:

Vegetarian? Toss your favorite mushrooms into this Creamy Mushroom & 3 Bean Soup. The protein and fiber from the beans will keep you full and focused for hours.

Creamy Three Bean Mushroom Soups

Recipe Courtesy of Dine and Dish

Fall Cream of Mushroom Soup: Take this comfort classic up a notch by adding fresh button, baby portabella, shiitake and oyster mushrooms into the mix.

Creamy Mushrooms Soups

Recipe courtesy of Chef Billy Parisi

Whip up a batch of this rich, non-dairy Roasted Mushroom Parsnip Soup for dinner and savor the flavor of sweet parsnips and herbaceous thyme.

Roasted Parsnip Mushroom Soups

Recipe courtesy of Chez Us

 

WATCH: Tailgate with Billy’s Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

stuffed-shrooms-video-still

Football is in full effect and I couldn’t be any happier.  I love all things tailgating and comfort food, so what better to serve up than these Italian Sausage Stuffed Bacon Wrapped Mushrooms. They are incredibly easy to make, absolutely delicious and are sure to be the hit at your next tailgate. I’m all about packing a ton of flavor into little bites, and these stuffed up mushrooms do exactly that. They truly deliver a lot of flavor in just one bite.

You’ve got mushrooms, you’ve got bacon, you’ve got Italian sausage, how on earth could any of this go wrong? Not to mention, bacon and mushrooms are bursting with delicious umami flavor – forcing you to go back for more to quench your taste buds. I love this recipe and not just because it’s easy but also because I get to use the whole mushroom. Once the stems are removed, I like to process them in a food processor until they are finely chopped, and then fold them into the loose Italian sausage for a more mushroomy flavor.

From here on out, it’s all about stuffing up the mushrooms. Just as a note, you won’t need as much Italian sausage as you might think, so don’t go overboard buying pounds of it. Once you’ve added a small amount to the mushroom caps, top off with some boursin cream cheese and sprinkle on some bread crumbs. Honestly, these guys would be a hit just like this, but wrap’em up in bacon just because!

Cook the mushrooms until the bacon is nice and crispy, which takes about 30 minutes or so at 400°. Once they’re done do your best not to eat all of them! Let me know how you like ’em!

 

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Makes 22 stuffed mushrooms

  • 22 domestic mushrooms
  • 4 tablespoons of extra virgin olive oil
  • ½ pound of loose Italian sausage
  • ½ cup of boursin cream cheese
  • 1 cup of bread crumbs
  • 11 strips of bacon, cut in half
  • Kosher salt and fresh cracked pepper to taste

Procedures:

  1. Preheat the oven to 400°.
  2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
  3. Fold the chopped steams in with the Italian sausage until combined.
  4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
  5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
  6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
  7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
  8. Serve hot!

Mexican Mushroom Meatball Soup for the Win!

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup from Chez Us.

chez-us-mexican-mushroom-soup

One of the most exciting things about switching seasons from summer to fall is that it is officially soup season!  The weather is beginning to cool off, I start to unpack big wooly sweaters and blankets for the house, and comfort food – particularly soup – creeps into my mind.  We eat a lot of soup around our house once the temperatures cool off, and nothings say comfort like a big bowl of this Mexican Meatball Soup.

This recipe is not lacking in flavor or mushrooms.  Blended meatballs are made with a mixture of ground beef, pork and finely chopped mushrooms using The Blend, and then flavored with our favorite dried taco seasoning.  The broth is loaded with more mushrooms as well as heat from jalapeños.  Simmering the meatballs in the broth not only cooks them but adds so much more flavor.  All that is left is some garnish of fresh cilantro, avocado, and cheese.

Save an extra bowl for yourself to enjoy the next day at lunch, as this soup gets better over night!

 

Mexican Meatball Soup Recipe

Serves 6 – 8

Ingredients:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound of cremini mushrooms, finely chopped
  • 1/3 cup panko
  • 1 egg
  • 2 tablespoons of your favorite powdered taco seasoning
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely chopped
  • 3 garlic cloves, smashed
  • 1/2 jalapeño, no seeds and finely chopped
  • 1/2 pound of sliced cremini mushrooms
  • 1 14.5 ounce can diced tomatoes
  • 8 cups beef stock
  • 1 cup frozen corn, thawed out
  • 1 14.5 ounce can kidney beans
  • 1/2 bunch of cilantro
  • a large avocado, cut into dice
  • 1/2 cup cotija cheese, crumbled
  • cilantro, garnish
  • 1 lime, cut into wedges
  • kosher salt
  • black pepper

How To:

  • In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well.
  • Form into medium-sized meatballs and set aside.
  • Place a large pot over medium heat and add the olive oil and onion.  Stir and cook for 3 minutes.
  • Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
  • Add the tomatoes, stock, corn and kidney beans and stir.  Season to taste with salt and pepper.
  • Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth.  Cover with a lid and cook for 15 minutes.
  • Turn off the heat, then tear the 1/2 bunch of cilantro into the soup.  Stir.
  • Place soup into a serving bowl, top with some cheese, avocado and cilantro.  Squeeze a wedge of lime into the soup.
  • Serve.
  • Eat.