Posts Tagged ‘laura sampson’

Bacon Blue Cheese Stuffed Mushrooms from Hey! What's for Dinner Mom?

Oh my.  Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season.  So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.

Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.

Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!

Bacon Blue Cheese Stuffed Mushrooms

  • 24 medium to large mushrooms-cleaned and stems removed
  • 8 ounces of cream cheese, softened
  • 4 ounces of good blue cheese
  • 2 teaspoons horseradish
  • 2 teaspoons milk
  • 1 garlic clove, minced or 1 teaspoon garlic powder
  • 8 ounces of good bacon, cooked and minced
  • 1/2 cup bread crumbs
  1. Preheat oven to 350˚
  2. Line a baking tray with parchment paper
  3. Lay out your mushrooms, stem side up
  4. In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
  5. Add the garlic and bacon mixing well
  6. Divide the cream cheese mixture evenly between the mushrooms
  7. Sprinkle the bread crumbs evenly over the mushrooms
  8. Bake in a 350˚ oven for 18-20 minutes or until tops are browned
  9. Let them rest 5 minutes before eating

Triple Mushroom Strata from Hey What’s for Dinner Mom

The team had the pleasure of sitting in on Mushroom Channel contributor Laura Sampson’s panel at BlogHer last week,   Our Food Future: Kids, Cooking, and Health. I can’t tell you how proud we were to have her voice included as a strong POV on insisting families have access to whole foods while encouraging persistence for parents frustrated by picky eaters. We’re all in this together.

I happen to think a Strata is a perfect summertime food, assemble in the cool of the evening, refrigerate and then bake in the morning before it gets hot. A perfect solution to summer heat woes and the hot kitchen. If you enjoy breakfast parties this is the ultimate in easy entertaining, make ahead then relax before your guests arrive. Three different mushrooms give this super delicious dish a deep and earthy flavor everyone will enjoy.

Triple Mushroom and Cheese Strata*

*needs to refrigerate over night

  • 2 TBSP butter
  • 2 portabella mushrooms-cleaned
  • 1/2 pound of shitake mushrooms-cleaned
  • 1/2 pound white button mushrooms-cleaned
  • loaf of french bread
  • soft butter amount will vary as to your particular buttering style I went light
  • 1 cup shredded sharp cheese
  • 6 eggs
  • 1 1/2 cups milk or half n half
  1. Melt the butter in a large skillet over medium heat
  2. Remove the stems from all the mushrooms and slice into strips
  3. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minutes
  4. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes
  5. Trim all the crust off the loaf of bread
  6. cut in slices and butter each slice before cubing
  7. Place a layer of cubes in a 3 quart oven-safe pan
  8. Cover with 1/2 the cheese
  9. Sprinkle on half the cooked mushrooms
  10. Repeat layers
  11. Mix the eggs and milk together
  12. Pour over other ingredients
  13. Cover and refrigerate over night
  14. Bake for 35-45 minutes in a 350 degree oven

Pickled Mushrooms from Hey What's for Dinner Mom

Today’s post comes to us from Laura Sampson of the fabulous family food blog Hey What’s for Dinner, Mom? If this is her answer to that perennial question, we’ll be coming over for supper as well!

I’m always looking for ways to keep and preserve food in our 3 pantries, I live in Alaska, it’s what we do. The dry pantry, the cold pantry and the frozen pantry are continually being pressed into service to hold some sort of pickled, smoked or canned delicacy.

Gravlax, caviar, hand dug clams, beet relish, spiced crabapple jelly, homemade sauerkraut, smoked salmon, fresh halibut, moose hot dogs and ginger ale are a few of the favorites that have graced our shelves. When I was plotting my first post for the Mushroom Channel I knew I wanted to make something that I could make ahead and pulled out later. Something along the lines of “oh yes THESE ARE homemade….no, not hard to make at all!”, I guess spectacularly easy was the goal.

Obviously this had to be the humble pickled mushroom. A seemingly simple recipe with delightful results. Mushrooms are cleaned, cooked lightly in pickling solution and refrigerated for a week to be infused with spices, garlic and herbs. The recipe can easily be adapted to what herbs you have on hand or can be made spicy hot by the addition of a sliced pepper or two.  No question about it, this little appetizer bite is easily homemade and it is fabulous. I think you’ll agree.

Pickled Mushrooms


  • 1 pound button mushrooms, petite if possible
  • 1 1/2 cups white wine vinegar
  • 1 3/4 cups water
  • 2 1/2 Tablespoons of sugar
  • 1 bay leaf
  • pinch or dried chili flakes
  • 3 whole cloves
  • 1 garlic clove, peeled and smashed
  • one good pinch of salt

you will also need

2 pint jars, lids and rings, washed well

  1. Wash and pat the mushrooms dry
  2. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock
  3. In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat
  4. When boiling reduce heat to a simmer and add the mushrooms
  5. Cook the mushrooms for 5-6 minutes
  6. Remove from heat
  7. Lift the mushrooms out of the vinegar solution
  8. Cool the mushrooms and vinegar separately
  9. Once cool, divide the mushrooms between the two pint jars
  10. Cap and store in the refrigerator for up to a week

they can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be

These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.