Posts Tagged ‘Mushrooms’

Snuggle up to Chicken ‘n’ Dumplings with Mushrooms this Winter

Snuggle up to comfort food this season with a hearty Chicken ‘n’ Dumplings with Mushrooms! Thanks, Paula of bell’alimento for the recipe and inspiration.

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Chicken and dumplings is classic Southern comfort food that’s perfect to consume all winter long. This one starts by sautéing bacon until crispy. Anything that starts out with bacon is going to be good in my book. Next, we’ll fry the chicken (we’re using dark meat which is more flavorful than white meat) in the bacon grease.

We’re building levels of flavor here: onions, garlic, fresh herbs and white wine join the party. Into the hot tub of comfort, we’ll add chicken stock and simmer until the chicken is falling off the bones.

Typically, you don’t find mushrooms in chicken and dumplings, and I’m not sure why. To change this, we’ve used a mix of fresh mushrooms for extra flavor. You can, as always, use your favorite fresh mushrooms. I would recommend sautéing the mushrooms by themselves, and then add them to the pot after the dumplings come in.

You might also think about adding yeast rolls to sop up the thick flavorful sauce. This is one dish that will be in our regular rotation this winter and I hope it will be in yours too!

Chicken ‘n’ Dumplings with Mushrooms Recipe

Yield 6 servings
Prep Time: 30 min
Cook Time: 2 hours

Ingredients:

1 tablespoon vegetable oil
6 ounces thick bacon – diced
¼ cup all-purpose flour
2.5 pounds chicken legs
Kosher salt and freshly ground black pepper
1 medium onion – minced
2 cloves garlic – minced
1/2 cup dry white wine
6 sprigs fresh thyme
2 bay leaves
8 cups chicken broth
frozen flat dumplings
2 tablespoons unsalted butter
12 ounces mixed mushrooms

Directions:
In a large Dutch oven, heat oil over medium heat. Add bacon and cook until crisp. Transfer to a paper towel lined plate and set aside.

WHILE bacon is cooking, season chicken with salt and pepper.

Place flour into a shallow bowl. Dredge chicken in flour making sure it’s lightly coated on all sides.

Place chicken into Dutch oven and cook for approximately 20-25 minutes until golden and crispy, turning as necessary. Transfer to a plate. Set aside.

In Dutch oven, add onion and garlic. Sauté until softened, stirring as necessary. Add wine to deglaze and cook until reduced by half.

Return chicken to Dutch oven. Add thyme, bay leaves, and chicken broth. Bring to a boil. Reduce and cook for 1 hour or until chicken is tender and falling off bone.

Five minutes prior to end of cook time, in a sauté pan add butter and heat over medium heat. Add mushrooms and cook until softened.

WHILE mushrooms are cooking, add desired amount of frozen dumplings to Dutch oven and stir.

Prior to serving, add mushrooms and bacon to Dutch oven. Check for seasoning and adjust if necessary.

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

 

Event Recap: FEAST Smoked!

The pouring rain and soggy grass didn’t stop Portlanders from wanting a taste of Chef Hugh Acheson’s blended burger at FEAST Smoked! this year. Smoked!, the only FEAST event to solely focus on grilled meats and vegetables, is a foodie dream. Some of the best chefs from Portland and beyond set up shop at The Fields Park in The Pearl District for the northwest’s famous culinary event. Featuring everything from smoked sweet breads and duck-heart kebabs to goat tacos, there was no shortage of adventurous eats.

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The crowd favorite? The Top Chef Judge’s Cremini-Lamb Burger with charred scallions, Boursin Cheese, pickles and fresh tomato. The line was wrapped around the corner as Hugh and his team busily served the freshly-made burgers to hungry patrons. One bite of this juicy, umami-packed burger and they were hooked.hugh-2

Big thanks to Hugh Acheson and his team for making this an event to remember!

Didn’t get enough of the Cremini-Lamb Burger at FEAST? Click here for the recipe!

Chef Spotlight: Michael Gottlieb, Wood’s Kitchen

Meet Michael Gottlieb, co-chef at Wood’s Kitchen in Bloomingdale, GA and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is a part of our Chef Spotlight series, which offers a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Born into a food family that’s been operating in Georgia since 1870, Chef Michael Gottlieb and his brother, Laurence Gottlieb are co-chefs at Wood’s Kitchen, a southern-rooted BBQ restaurant with Gullah and Cajun/Creole inspirations.

His motivation for participating in this year’s James Beard Foundation’s Blended Burger Project? “It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” They had a great experience right out if the gate and really loved how their community supported them and their blended burger from start to finish.

Their blended burger is a mouth-watering Worcestershire Glazed Double Mushroom Burger with Charred Vidalia Onions served on a Mushroom Salted Brioche Bun. The burger uses Hunter Cattle “Wood’s Blend” ground beef, a rich earthy local beef, and cremini mushrooms.

Michael and his brother enjoy cooking with mushrooms given the flavor and textures differ from variety to variety. “We love cooking with chanterelle, morels, and Hen of the Woods – but they are all so good it’s hard to pick a favorite.”

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Turn Up the Heat: Mushroom & Cheese Stuffed Jalapenos

Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.

Mushroom and Cheese Stuffed Jalapenos

 

If you’re looking for a quick and easy appetizer that’s perfect for fall and football season, look no further. These mushroom stuffed jalapenos will disappear faster than you can make them.

We’ve used white button mushrooms but feel free to use any fresh mushrooms you’d like.

When selecting your jalapenos, try to get them as close to the same size as possible so that they cook at the same rate. To save time you could even make the mushroom/cheese mixture in advance, stuff the jalapenos and then bake them just before you’re ready to get your nosh fest on.

Although we’ve listed the crispy prosciutto and chives as optional, they are highly recommended.

Mushroom and Cheese Stuffed Jalapenos

Yield: 24
Prep Time:  15 minutes
Cook Time: 20-25 minutes

Ingredients: 

12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper

optional:
2 slices prosciutto, crisped
chives

Directions:
Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.

Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.

Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.

Garnish with prosciutto and chives if desired.