Posts Tagged ‘dinner’

Take Dinner to the Next Level with Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe from bell’alimento will help take your mushrooms to the next level.  

If you’re strapped for time but want to put dinner on the table, turn to mushrooms! This recipe takes 5 minutes to prepare (and less to devour). Button mushrooms quickly absorb the flavors of olive oil, red wine vinegar and robust seasonings – allowing the dish to stand on its own or compliment your main course.

Marinated Mushrooms 1

5-minute Marinated Mushrooms:

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.

In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste. Whisk to combine.

Add mushrooms and parsley. Toss to coat.

Combat the Cold with Johnny Rockets’ New Portobello Chicken Sandwich

This time of year, the weather outside is frightful – but inside a Johnny Rockets? Delightful! (Thanks to the latest addition to its menu, the Portobello Chicken Sandwich.)

JohnnyRockets-PortobelloChicken

Johnny Rockets is beating winter blues by offering the ultimate comfort—and quality—sandwich: all-natural, farm-raised, grilled chicken breast topped with juicy Portobello mushrooms, smoked Gouda cheese, fresh spring mix, Applewood smoked bacon and mayonnaise served on a brioche bun. A sizzling combination to warm you to the core!

Known for creating high quality, delicious and innovative foods, Johnny Rockets has us craving this new mouth-watering mushroom masterpiece. The sandwich is available for a limited time this winter, so fight the flurries and make your way to Johnny Rockets today!

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.

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.