Posts Tagged ‘holidays’

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

Ingredients:
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

Directions:
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!

Ingredients:
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

Instructions:
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.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish
shredded Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Eat, Drink & Be Thankful with Mushrooms

Eat-Drink-Be-Thankful-TWITTER

With Thanksgiving just around the corner it’s time to start planning your holiday meal. Whether you’re hosting a quiet dinner at home with close loved ones, or inviting the whole extended family over to wow them with your festive table, versatile mushrooms are sure to make an appearance on your menu this Thanksgiving. From appetizers to the main event, mushrooms make for an unforgettable holiday meal!

See our diverse collection of cold weather and festive favorites at MushroomInfo.com.

blended-meatloaf

Bacon Wrapped BBQ Meatloaf
Billy Parisi shares his blend meatloaf recipe with a surprise appearance from bacon!

stuffed-acorn-squash

Mushroom, Apple and Walnut Stuffed Acorn Squash
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.

mushroom-asparagus-tart

Mushroom, Asparagus and Goat Cheese Tart
A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

mushroom-ravioli

Easy Ground Chicken Ravioli with Mushroom Sauce
This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly.

mushroom-sausage-polenta

Mushroom and Sausage Polenta Bruschetta
White button mushrooms, lightly spiced Italian sausage, with a sprinkle of fresh Parmesan make for an absolutely amazing flavor combination atop polenta bruschetta. Serve as a main dish, or as an appetizer.

Thai-chicken-soup

Thai-Style Coconut Chicken Soup
Coconut milk tames the heat and combines deliciously with mushrooms and shredded chicken breast in this hearty soup.

The Best of the Holidays with Mushrooms

The holidays are coming to close and we can’t believe how many delicious dishes we had the pleasure of trying! To celebrate the close of 2014, we are excited to share of recap of our favorite holiday recipes from this holiday season.

Sauteed Mushroom and Brie Puff Pastry Bites 
Paula of Bell’amimento gives us a delicious appetizer, Sautéed Mushroom and Brie Puff Pastry Bites, to share at our gatherings this holiday season.

Brie and Cranberry Stuffed Mushroom Bites
Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Stuffed Portabella Mushrooms
Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

Creamy Tetrazzini With Mushroom-Turkey Meatballs
Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Garlic-Bacon Mushroom Bites
Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe.