Archive for the ‘Dinner’ Category

Burgundy Mushrooms

Robyn of Add a Pinch shares a quick and simple yet unforgettably delicious burgundy mushrooms recipe just in time for the holiday season. 

I love recipes that are simple to pull together, yet seem like I’ve been working away in the kitchen preparing them all day! Make it a dish that elevates everything you serve them with to a whole new level and one that everyone raves over and you better believe they are on my menu time and time again.

These burgundy mushrooms do all of those things and make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make ahead a day or two ahead of time and then reheat on the day of your party.

While this recipe serves four to six people, it can easily be increased for larger parties.

 

Burgundy Mushrooms

Yield: 4 to 6 servings

Ingredients:

  • 1 pound whole white or Portabella mushrooms
  • 1 tablespoon olive oil
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried onion powder
  • pinch cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 3 cups Burgundy or other dry red wine
  • salt, to taste

Directions:

  1. Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat.
  2. Add mushrooms, garlic powder, onion powder, and cayenne pepper.
  3. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated.
  4. Add in the Worcestershire sauce, broth and wine to the large stockpot.
  5. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.
  6. Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
  7. Add salt to taste and serve warm.

 

Lighten the Holiday Table with Mushrooms for Good Nutrition Month

From juicy, roasted turkey to candied sweet potato soufflé, the delicious dishes of the holidays make it hard to believe November is Good Nutrition Month! But celebrating doesn’t require resisting the urge to fill your bellies – adding mushrooms to those staple family dishes you love adds flavor and nutritional value that everyone around the table can be thankful for.

Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide amazing umami flavor and can blend in with nearly any dish, making them the perfect addition to the holiday dinner table. Add mushrooms to grandma’s famous stuffing or mom’s one-of-a-kind turkey gravy.

Try a few of these mushroom dishes to help your family add rich flavor and nutrients to the menu this holiday season in celebration of Good Nutrition Month:

Sweet Potato Pancakes with Balsamic Maple Mushrooms – Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner.

Baked Mushroom Mac ‘n’ Cheese – Good as a holiday side dish, this mac ‘N’ cheese bursts with flavor and adds vegetables to a family favorite.

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate – This “meaty” portabella creates a festive mushroom entrée that is perfect for a holiday feast.

Mushroom Stuffing with Mushroom Gravy – This mushroom-packed stuffing recipe adds vegetables and bold flavors to a holiday staple.

Sausage Stuffed Mushrooms

Denise from Chez Us shows us how to easily make bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.

During the hustle and bustle of the holiday season, I am always on the lookout for quick but elegant appetizers to serve when entertaining or if impromptu guests stop by for some pre-holiday bubbles. One of my favorite ingredients that I always have on hand is a stash of mushrooms, as they can mingle during breakfast all the way through dinner. This recipe for sausage stuffed mushrooms does exactly that; mingles well in the kitchen and with my guests.

I am a big fan of simple, fast and delicious appetizers that can be made at moment’s notice.  Using the Blendability Method makes this recipe very approachable, and it makes a great go to appetizer recipe to have on hand.  I simply add sausage along with the chopped portabellas to help “beef” up the filling.  The earthiness of the portabella mushroom goes well with either a mild or spicy Italian sausage.  I prefer to use a mild sausage, but go crazy if you dare.

These stuffed mushrooms are loaded with mushroom goodness, and the fresh rosemary (which I think is the perfect holiday herb) and fontina cheese pairs really well with the earthy mushrooms as well as the sausage.  Light enough to enjoy before dinner or as a light meal on a busy night during the hustle and bustle of the holidays.

 

Sausage Stuffed Mushrooms

Ingredients:

  • 16 medium sized cremini (brown) mushrooms, slightly firm
  • 2 small portabella mushrooms
  • 1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
  • 1 large shallot
  • 1 large garlic clove
  • 3 tablespoons olive oil
  • 1 cup panko
  • 1 tablespoon rosemary, minced
  • kosher salt, to taste
  • 1/2 cup grated fontina cheese
  • extra rosemary and cheese for garnish

Directions:

  1. Preheat the oven to 400.
  2. Using a paper towel or mushroom brush clean the mushrooms.
  3. Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom.  Set the cremini mushrooms onto a baking sheet.
  4. Cut the portabella mushroom into pieces then place in the food processor.  Chop until it resembles ground meat.
  5. Heat the olive oil in a large frying pan over medium heat.
  6. Add the onion and garlic, stir and cook for 2 minutes.
  7. Stir in the chopped mushrooms, and cook for 2 minutes.  Then crumble in the sausage, stir and cook for 2 minutes over low heat.  No need to cook the meat all the way through as it will continue to cook in the oven.  Using a tablespoon remove any oil that has collected in the pan.
  8. Place the mixture into a large mixing bowl.
  9. Add the panko, rosemary, salt to taste, and the fontina cheese.  Stir to mix well.
  10. Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil.
  11. Slide into the oven and bake for 20 – 25 minutes.  The mushrooms are done when lightly golden and slightly soft.
  12. Remove from the oven, and place the mushrooms on a serving platter.  Sprinkle with some grated cheese and minced rosemary as a garnish.
  13. Serve.
  14. Eat.

 

Mushrooms Take a World Tour at Epcot Food & Wine Festival

You know it’s Fall when the Epcot Food and & Wine Festival takes over Disney. From celebrity chef demos and tasting seminars to 25 international marketplaces, delicious surprises can be found across the park. Council Representative, Steve Solomon, spent the day at Epcot experiencing all the festival has to offer… and even found a few mushrooms along the way!

Mushrooms embarked on their first culinary adventure at Epcot’s International Food & Wine Festival; a 60+ day event attended by more than 100,000 people. With 25 countries representing 6 continents, fresh mushrooms popped up in Africa, Italy and New Zealand, just to name a few.

Celebrity Chef Jehangir Mehta made a special guest appearance at the festival’s Party for the Senses, demoing a Mushroom & Tuna Tartare and his famous mushroom blended Graffiti Burger. The crowds “oohed and awed” over the fact that the burger was made using Angus beef and a blend of portabella, king trumpet, and button mushrooms. Other Disney chefs, including Pam Smith, Jenny Sly, and Brian Knox, took the blendability challenge during their culinary demonstrations blending fresh mushrooms with duck, turkey and beef.

Outside of the culinary demos and special events, country specific kiosks served up fresh mushrooms in many different forms. Italy served a Filetto di Pollo, con Funghi al Marsala, Canada served a Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce, and France served a Gratin de Crozet de Savoie. Most impressive was the South African Bobotie at the Africa kiosk. This traditional South African dish (reminiscent of a quiche) blended ground turkey with finely chopped mushrooms to give it a flavor that’s completely unique.

The Epcot Food & Wine Festival runs until November 10th, so if you are craving some culinary fun, excitement and maybe even some mushrooms, this festival should not be missed.

 

Pot Roast with Balsamic Mushroom Gravy

Bring tradition back to the family dinner table with this rich and savory Pot Roast recipe from Paula of Bell’Alimento - featuring a hearty and meaty balsamic mushroom gravy!  

There’s nothing more comforting in the fall/winter than a nice home-cooked pot roast. It’s a hearty stick to your ribs kind of meal. You only have about 15 minutes of prep time and then your oven does the rest of the work. Low maintenance cooking. There’s absolutely nothing fussy about this meal.

We’ve bumped up the flavors by adding balsamic vinegar that makes the gravy zing. We’ve also added (you guessed it) mushrooms. They’re the perfect complement to the beef and gravy and will make you wonder why you’ve never added them before.

We like our pot roast served with mashed potatoes so we don’t add new potatoes to ours during the cooking process. IF you’d like to add new potatoes to yours, simply add them at the stage you add the carrots and mushrooms and adjust cooking time until potatoes are tender.

 

Pot Roast with Balsamic Mushroom Gravy

Yield: 6

Prep Time: 15 minutes

Cook Time: 3.5 hours

Ingredients:

  • 3-4 pound chuck roast
  • 2 tablespoons vegetable (or canola) oil
  • kosher salt/ground pepper
  • 1 large onion – chopped
  • 1/3 cup balsamic vinegar
  • 2 1/2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh rosemary
  • 1 pound carrots
  • 8 ounces button mushrooms – quartered
  • 1 tablespoon cornstarch

Directions:

  1. Preheat oven to 300 degrees.
  2. Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.
  3. Add onion and cook until softened. Add vinegar and reduce by half.
  4. Combine broth and Dijon and pour over beef. Add rosemary. Cover. Transfer to oven and cook for 3 hours OR until meat is tender.
  5. 30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.
  6. Remove beef, carrots and mushrooms. Transfer to serving dish.
  7. Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine. Cook until mixture thickens and reduces to desired gravy consistency. Check for seasoning and add if necessary.