Posts Tagged ‘Side Dish’

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.

Broccolini Mushroom Salad

Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.

Broccolini Mushroom Salad by Bell'alimento

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Broccolini Mushroom Salad

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions:
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

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.

Arborio & Mushroom Fall Side Dish

Erin from $5 Dinners shares a recipe for an Arborio & Mushroom dish that will let your taste buds know it’s fall regardless of what the temperature says.

Arborio and Mushroom Salad by $5 Dinners

When the flavors of fall collide in one dish, all feels right in the world. While the crisp fall weather is here for some, it’s still doesn’t feel like fall for others. Those in the north don their fleeces and enjoy a cup of Pumpkin Spice Latte. However, those of us in the south wish there was an iced version of Pumpkin Spice Lattes and are still sweating through Saturday morning soccer games.

This side dish/lunch/vegetarian dinner hopes to bring harmony into the current mixtures of fall weather across the country. The people in southern Arizona can enjoy this dish at the same time as their friends in northern New Hampshire. It’s a fall flavored dish that can be served chilled or warm, allowing you to enjoy the taste of fall comfort whether you live north, south, east or west.

If you’re looking to make this dish heartier for a main course, don’t forget that you can add some diced chicken or turkey to make a simple 50/50 meat and mushroom blend.

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp. minced onion, or 1 small onion, finely chopped
  • 1 tsp. dried basil
  • 1 cup Arborio rice
  • 2 cups chicken broth (plus 1 cup water)
  • 1 tsp. olive oil
  • 8 oz. baby bella mushrooms, chopped
  • 10 oz. fresh spinach leaves
  • Salt and pepper
  • 1 sweet apple, such as honeycrisp, peeled and chopped

Directions

1. Heat the butter and olive oil to medium saucepan. Add the onion and basil and sauté for 2 minutes. Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice. Then add the 1 cup of water and continue cooking until it has been absorbed.

2. Meanwhile, sauté the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.

3. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.

4. Stir in the apple pieces.

5. Serve Arborio & Mushroom Fall Side Dish, warm with some chicken, or chilled for a quick lunch on the run.