Posts Tagged ‘winter recipes’

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.

chicken-and-dumplings-with-mushrooms

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.

Savor the Flavors of the Season with Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try Chef Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor. 

Sausage and Mushroom Stuffed Acorn Squash Overhead

I often say I love summer produce the best with its abundance of vine fruits and vegetables, until I sink my teeth into root winter vegetables like this acorn squash – stuffed with sausage and mushrooms.  Whether it’s that delicious savory nutty flavor from fall squashes or the heartiness of root vegetables, there’s something about winter produce that really has helped me appreciate the season.  Regardless of which seasonal produce you prefer, there is no doubt that mushrooms can help enhance the flavor.  The best part about this recipe is that you could use shiitake mushrooms, portabella mushrooms or buttons, like I did, and it will still be delicious due to mushrooms’ versatility.

Stuffing acorn squashes is nothing new, but changing up the stuffing to your desire is.  I’ve seen meat sauces with meatballs, ground turkey, you name it!  I wanted to create something that represented fall with tons of balanced flavor.  The combo I came up with is Italian sausage, apples, brown rice, finely minced button mushrooms, bread crumbs and herbs.  You’ve got salty from the sausage, savory from the herbs, a little sweet and tart from the apples and, of course, umami from the mushrooms.  Not to mention all of that goodness is stuffed up in an acorn squash half and baked in a brown sage butter sauce.

When finely mincing the mushrooms, you can either do it with a knife or put them in a food processor and process until they are to the minced consistency.  I prefer the latter, as it saves a ton of time so you can focus on everything else.  Once the mushrooms are finely minced, mix them in a bowl with the other ingredients.  Now before you stuff up the squash, be sure to scoop out the seeds and season the inside with salt and pepper.

Once they were stuffed up, I added a few more panko crumbs to the top and then off to the oven.  While they were baking, I cooked some butter in a small pot until the milk fats were cooked off and turned the butter slightly brown, making brown butter.  Browning butter makes for a really tasty nutty flavor which I thought would be perfect to drizzle on top of the stuffed squash.  Once the butter is brown, I seasoned it with salt and pepper and added in some fresh chopped sage.  Super delicious!!  This Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter is as simple as it gets and is absolutely loaded with flavor!!

Sausage and Mushroom Stuffed Acorn Squash Cut Open

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

Serves 6

Ingredients

1 pint domestic mushrooms, brushed free of any dirt
1 pound loose Italian sausage
2 cups cooked brown rice
1 peeled and small diced Granny Smith apple
1 peeled and small diced Fuji apple
¾ cup panko bread crumbs + more to top off
3 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick unsalted butter
Kosher salt and fresh cracked pepper to taste

Procedures

1. Preheat the oven to 375°.

2. Using a knife or food processor, finely mince the mushrooms to match the consistency of the sausage.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, salt and pepper until combined.

4. Place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper. Evenly divide the sausage-mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

5. In a small pot, add the butter and cook over low heat until the milk fat solids are cooked and the butter begins to turn light brown. Remove from the heat, season with salt, pepper and remaining sage and drizzle it over the cooked stuffed squash. Enjoy!

Mushroom Bread Pudding from Colleen of Foodie Tots

This gorgeous recipe is brought to you by Mushroom Channel contributor Colleen Levine of the family-friendly food blog Foodie Tots.

I’m sure I’m not alone in appreciating Thanksgiving as a time to indulge in all the unhealthy side dishes we tend to shy away from the rest of the year – after all, most nights of the year it would be unthinkable to have two or more types of potatoes on the table. And I can’t remember the last time I had stuffing outside of a Thanksgiving meal. Though I will confess that during college, my roommates and I would make a chicken dinner, complete with mashed potatoes from a box, gravy from a mix, and Stove Top stuffing, when we were craving home-style comfort foods. Ever since the low-carb diet craze, it seems bread-laden side dishes have become regrettably scarce.

So I decided to bring stuffing back to the dinner table – in the form of a savory mushroom bread pudding. I used two types of mushrooms, maitake and shiitake, and my usual stuffing starters of celery, onion and prosciutto. It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding. I used an American parmesan-style cheese called BellaVitano – if you can’t find it, a blend of parmesan and asiago will do just fine. The finished pudding can be served as a dinner side dish, or make it the main course with a salad on the side. And it works equally as well as a brunch dish, too.

Now I’m not a fan of hiding vegetables from my son, but I have found that vegetables often meet with less resistance when served alongside something familiar. As many preschoolers would be content eating nothing but the bread for dinner, the comforting familiarity of the bread cubes in this just may make the mushrooms go down easier if your little ones are skeptical of them. No guarantees, of course.

Mushroom Bread Pudding

Ingredients:

  • 1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
  • 6 ounces mushrooms, sliced
  • 4 ounces prosciutto, diced
  • 1/2 yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon smoked paprika
  • 4 large eggs
  • 3 cups mushroom broth
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded asiago cheese

Instructions: Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set. Makes 8 servings.