Posts Tagged ‘stetted’

Swedish Pancakes with Mushrooms from Stetted

This beautiful recipe is here just in time for holiday company. Elegant, straightforward and, above all, delicious, this warming recipe is the work of Megan from Stetted.

As I’ve gotten older I’ve been learning more about my heritage and the foods that go along with it. The largest percentage of my ancestors hail from Sweden, so it became a logical place to start. Many people view Swedish cooking as extremely humble fare. While that’s somewhat true, it doesn’t mean Swedish food is devoid of flavor. With a short growing season, Swedish cooking is often about using ingredients to their fullest potential.
These easy pancakes with mushroom filling pack a lot of flavor into a little bundle. Swedish pancakes are similar to French crepes, and can be filled with countless options. Here, garlic, onions, mushrooms, and chives combine with cream for a filling that makes you feel decadent even on a weeknight. The mushrooms rest on a bed of wilted spinach, ready to be wrapped in its pancake blanket.

The simplicity of the ingredients extends to the preparation. Quick meals are important to me, as my entire family is eager to eat as soon as we walk in the door after a long day. Once your ingredients are prepped, you can be serving these in 20 minutes. The pancakes do take a mindful eye, but after a practice pancake or two you’ll be churning them out quickly. As a bonus, any leftover pancakes can be filled with jam and eaten for dessert!

Swedish Pancakes with Mushrooms

For the pancakes

  • 3 eggs
  • 2 cups milk
  • 1 cup flour
  • 1 tablespoon sugar
  • Pinch salt
  • Butter, to cook

Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling

  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 cloves garlic, chopped
  • 8 ounces baby bella or button mushrooms
  • 1 teaspoon lemon zest
  • 1 cup cream
  • 2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
  • 1 pound fresh spinach
  • Olive oil

Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.
Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.
Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble:
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Serves 4

Mushroom Sage Focaccia from Stetted

This warm loaf of love is being shared with you courtesy of Megan of the beautiful Austin food blog Stetted. If you’re looking for a fresh take on the breaking of bread this Thanksgiving, Shiitake Sage Foccacia is a simple, delicious idea for you!

I’ve often said that I am a breadatarian. I could never give up carbs, because bread is just too darn delicious. Comforting and convenient, it’s hard to resist a warm slice of fresh bread. When in England at 15, our small group would buy small boules to snack on as we toured small villages. Granted, this was partially due to thrift and picky taste buds, but looking back on it I realize that we were enchanted by the idea of a shop devoted solely to bread.

These days bakeries aren’t so few, but now I’ve moved on to the enchantment of baking my own bread, and my family happily imbibes my offerings. My current obsession is throwing all sorts of different ingredients into dough and seeing what happens. One of the best vehicles for this is foccacia, a versatile bread that can take on anything, from meat to grapes.

With the holidays upon us one of my favorite flavors has been taking center stage: sage. This odiferous herb pairs wonderfully with a number of ingredients, and mushrooms are a great example. I chose shiitake mushrooms to help create this savory focaccia, sauteing them for a few minutes with shallot and sage to really bring out the flavors before adding them to the top of the unbaked dough. Once baked, the flavor permeates through the bread, making it a lovely accompaniment to soup, salad, pasta, or grilled meats.

Mushroom Sage Focaccia

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon yeast
  • 1 1/4 teaspoons salt, divided
  • 2 tablespoons olive oil, divided
  • ½ cup water
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon diced shallot
  • 1 tablespoon fresh chopped sage

Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

Welcome Summer! Stuffed Mushrooms from Stetted

This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive.  No surprise there!

We’ve made it through winter, and it’s time to grill!

Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.

These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.

Stuffed Mushrooms

  • 1 pound button or baby portabella mushrooms
  • 4 ounces cream cheese, softened
  • 1 small avocado
  • 1/8 cup chopped jalapeno
  • Lemon juice
  • Panko bread crumbs

If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.

2011 Mushroom Channel Contributors

We fungi friends at the Mushroom Channel cannot thank you enough for the truly spectacular submissions. To have so many people wanting to share their passion for mushrooms is both heart-warming and an excellent way source dinner ideas. We are all very grateful and hope you will all continue to keep us informed of your recipes via Twitter and Facebook.

Speaking of being very grateful, we owe a standing ovation to our 2010 team who shared some truly beautiful and creative work.

Without further ado, we are ecstatic to announce the 10 contributing writers who will be sharing their recipes here over the next year. Welcome to the team!