I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)

The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.

Mushroom Feta Quinoa Risotto (serves 4-6):

• 4-5 C low-sodium chicken broth
• 2 T olive oil
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
• 1 1/2 C quinoa
• 1/2 C dry white wine
• 4 oz. feta cheese, crumbled
• 2 C spinach

1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

With the chilly days of winter upon us, most people look to their favorite comfort foods to warm them up. Usually these comfort foods are calorie laden and oozing with heavy ingredients like cream, butter, and oversized portions of carbohydrate containing foods. And while I fully support the mantra, “All things in moderation,” the dietitian in me likes to look for ways to take calorie-catastrophe dishes and turn them into lighter (but equally delicious) entrees. These dishes are like the younger siblings of the original version: while there are major ingredient differences, they still keep some of the traditional flavors intact.

I’m not going to try to convince you that this dish tastes exactly like the creamy mushroom alfredo sauce with thick fettuccini noodles you may be used to. It does, however, satisfy that craving for something comforting. The mushrooms in this Spaghetti Squash with Mushroom Alfredo Sauce give it a meaty texture that pairs well with fresh thyme, while the coconut milk gives you a creamy mouthfeel without the usual butter and cream.

You may be wondering about coconut milk, which is high in saturated fat (even though I use the light version). Research shows that while it may increase our bad cholesterol, it may also increase our good cholesterol. Also, because of its ability to withstand high heats, I like using it in moderation in my cooking. The nutritional yeast, found at health food stores, adds a cheesy flavor and keeps this dish dairy-free. While you can use this sauce on traditional pasta, I lightened up the dish even more by using spaghetti squash, which is high in fiber and nutrients, lower in calories and carbohydrates, and can be used just like spaghetti in meals.

Spaghetti Squash with Mushroom Alfredo Sauce
Serves 4

Ingredients:

• 1 whole spaghetti squash
• 1 Tbsp olive oil
• 1 14-oz package sliced white mushrooms
• 1 medium white onion, diced
• 1 1/2c light coconut milk (canned)
• 2 Tbsp nutritional yeast
• 2 tsp cornstarch plus 2 tsp water made into a slurry
• 3-4 sprigs fresh thyme
• Salt and pepper to taste

1. Begin by cooking the spaghetti squash. The easiest way to cook spaghetti squash is in the microwave. Split lengthwise and scoop out seeds. Place cut sides down in a glass dish (like a pie plate) with about 1/4 cup water. Cook 12 minutes on high, one half at a time. Let halves cool for about 10 minutes before using a fork to separate and scrape out the strands.

2. Sautee mushrooms and diced onion in olive oil for about 10 minutes, stirring frequently, on medium heat until the onions begin to brown. Then, pour in coconut milk. Bring to a simmer and add the nutritional yeast.

3. Prepare a slurry with the cornstarch and water in a separate bowl. Once well combined, slowly add it to the coconut milk mixture, stirring constantly. You will see the sauce start to thicken. Meanwhile, remove the tiny thyme leaves from their stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Add thyme to the coconut milk mixture.

4. Plate the spaghetti squash and top it with the alfredo sauce. Season to taste with salt and pepper.

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.

If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.

There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.

Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.

Purple Potato and Mushroom Casserole

What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine

What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.

2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.

3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.

4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.

In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.

Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.

After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.

Leek and Mushroom Quinoa

• 1 cup quinoa
• 2 cups water
• 3 tablespoons butter
• 1 cup baby portabella mushrooms, sliced
• 1 leek, diced
• 3 tablespoons white wine
• ¼ cup blue cheese crumbles
• Salt and pepper

Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.

Makes 4 servings.

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

This delicious Columbus Day breakfast is brought to you by Denise Woodward of Chez Us.

Our friend the mushroom is often overlooked when it comes to breakfast;  and it should not be.  Earthy mushrooms really compliment creamy, morning time eggs.  If you are like us, you have a steady supply of mushrooms on hand, you can create last minute dishes that are filling, healthy and satisfying, such as this recipe.

One of our favorite weekend breakfast dishes is a simple scramble made with a medley of mushrooms.  For this particular dish I used brown cremini mushrooms, which are a great staple to have on hand.  Creminis are a smaller portabella mushroom and they add amazing depth to a dish, whether it is a breakfast dish or a savory dinner time meal.  I wanted a lot of flavor to our breakfast eggs, so I added fresh oyster mushrooms to the mix.  Since both mushrooms are really flavorful and can stand on their own, there was not much more that needed to be added to this recipe;  just a little butter, thyme and love.

Mushroom Scramble

Serves 1 hungry mushroom lover but could easily be doubled

• 3 eggs
• 1/4 cup cremini mushrooms, cleaned and sliced thinly
• 1/4 cup oyster mushrooms, cleaned and sliced thinly
• 3 tablespoons unsalted butter
• 1 tablespoon thyme
• kosher salt, to taste
• black pepper, to taste

1. In a small frying pan, heat 1 tablespoon of the butter, over low heat.
2. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes.
3. Add the oyster mushrooms, stir, and cook for 2 minutes.
4. Remove from the heat.
5. Sprinkle in the thyme, and stir.
6. Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs.
7. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.
8. Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.
9. In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.
10. Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes.
11. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.
12. Serve.  Eat.  Enjoy.

Another note: Your friendly Mushroom Channel editor tried this recipe with scrambled eggs incorporated this weekend and it was a hit- consider breakfast tacos!

While I could, of course, happily add mushrooms to most any dish you could imagine (except maybe ice cream… But maybe? Mushroom ice cream? Why not? I’m game), I’m fully aware that they’re consistently ignored in some major food groups. I consider Mexican food a major food group of mine and have recently realized that I rarely ever incorporate mushrooms into Mexican cuisine. Perhaps I’ll add them in a veggie quesadilla, but otherwise, I’m always leaving them out. How rude. So, I’m making a concerted effort to change that. Call it a movement, if you will.

I was inspired by Rick Bayless and his recipe for chorizo, mushroom, and potato tacos. The idea of mushrooms in tacos is basically a dream come true, especially when you mix them up with lots of spicy flavor-packed chorizo. You’ll never want a “typical” taco again. The other awesome thing about these tacos is that they’re super quick and easy. Just a tad bit of chopping, throwing everything in a pan, and serving it on a tortilla. And adding lots of delicious toppings, too, obviously. The addition of potatoes make it almost like a Mexican hash. With mushrooms. In a tortilla. Heaven has been found.

Ingredients:

• 12 oz. Mexican chorizo, casings removed and crumbled
• 1/2 C onion, chopped
• 6 oz. shiitake mushrooms, stemmed and sliced
• 1 medium potato, cut into small cubes
• 1 habanero pepper, finely chopped
• 1/2 t cumin
• Whole wheat tortillas, lightly toasted
• 1/4 C cilantro, finely chopped (for topping)
• 2 oz. cotija cheese (for topping)
• 1 avocado, diced (for topping)

Instructions:

Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

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

Portabellas are wonderful meaty and flavorful mushrooms. They’re perfect for those nights when you want something vegetarian and filling. This recipe can be grilled or broiled making it perfect year round. It’s also incredibly versatile. You can stuff them with just about anything your heart desires. Cherry tomatoes would be a fantastic addition.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

• 2 portabella mushrooms – stems removed
• 1 tablespoon extra virgin olive oil
• pepper
• 2 cloves garlic – minced
• firm goat cheese – 2 slices or enough to cover mushroom caps
• 1/4 cup Parmigano Reggiano – grated
• flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

Paula
bell’alimento
www.bellalimento.com