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.

Panini are Italian pressed sandwiches that come filled with just about anything your heart desires. This vegetarian version will satisfy even the biggest of appetites.  It’s filled with creamy caramelized onions and baby bella mushrooms that have been sautéed to perfection in an herb butter. It’s oozing with Swiss cheese and has a big crunchy exterior thanks to the Pan Bigio bread. It’s a stellar lunch or light dinner when accompanied with a hearty bowl of soup!

What you’ll need: (Makes 2 panini)

Caramelized Onions:
2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
salt/pepper
1 tablespoon sugar

Mushrooms:
2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced

4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional

What to do:
1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions.  Season with salt/pepper.  Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.

2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat.  Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.

3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.

4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.

TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.

Mini Mushroom Quiche Caps

Many mushroom apps are easy to prepare, and they can be and budget-friendly, too.  Plus, they allow you to offer crowd-pleasing bites with different colors, flavors and textures. Serve ‘em on cocktail napkins for an easy clean up!

Stumped for ideas? Well, we’ve made a list and checked it twice. Serve one of these scrumptious ‘shroomy apps to bring holiday joy to all!

Stuffed Shrooms (Gluten-Free and Vegan) from Sassy Kitchen

Caramelized Onion, Mushroom & Gruyere Tartlets from Brown Eyed Baker

Mushroom and Goat Cheese Phyllo Bites from Kitchen Confidante

Caramelized Mushroom & Shallot Bruschetta from Shutterbean

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 used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.

Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe

• 16 ounce Rib Eye Steak
• 1 pound button mushrooms, cleaned and stems cut off
• salt and pepper
• 2 TBSP butter divided
• 1 TBSP white wine vinegar

1. Place a large skillet over medium high heat, allowing the pan to get hot
2. Add the steak in the hot pan (it should sizzle loudly)
3. Pour the whole cleaned mushrooms over the steak
4. Sprinkle a good pinch of salt over the top and a dash of pepper
5. Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
6. Re-cover with the mushrooms
7. Sprinkle a good pinch of salt over the top and a dash of pepper
8. Cook for another 2 minutes
9. Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
10. Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
11. Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
12. Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
13. Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
14. Serve with crusty bread to soak up the sauce

–
http://www.heywhatsfordinnermom.blogspot.com/

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.

Two weeks from today, many of this country’s citizens will still be recovering from what is traditionally the heaviest feast day of the American calendar year- Thanksgiving. Now I could never knock a holiday built around food (let’s be honest, most holidays are built around food so far as I’m concerned) but the Mushroom Channel would love to help you avoid that overstuffed food hangover that sets the stage for the kind of winter layer we can’t pull off like a wool sweater once the heat kicks on.

Mushrooms are a key ingredient to filling your feast with a lot of beloved fall flavors, minus the big time calories. For the next two weeks, we’ll be highlighting a few recipes per post that would make for a meal the whole family can enjoy- including the vegans or vegetarians at the table (or in the kitchen, for that matter).

The goal is simple: providing options so that no one feels like they need to skip their favorite dishes to keep from feeling like they swallowed Plymouth rock for days afterward. Do you have a favorite Thanksgiving dish you think we should feature? Leave us a link in the comments!

Leek Pear and Chanterelle starter from Happy Yolks

Sauteed Mushrooms with Caramelized Shallots side from Eating Well

Vegetarian Thanksgiving Stir Fry from the New York Times Eating Well blog

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.

This is not a fancy kind of post. We can definitely dress it up around here (thanks to a phenomenal crew of contributors) but this is,essentially, the “favorite pair of sweatpants” sort of post. I’m talking about making breakfast for dinner. Any other fans out there?

As someone who has been on a personal quest for healthy menu planning in the last six months, I made a discovery this week that I think might make some of you pretty happy as well.  I was looking in my fridge, totally perplexed, one weeknight after work and a workout and had a Eureka! moment.

I, as an adult and mistress of my own menu, can absolutely have scrambled eggs for dinner but in my mind, plain scrambled eggs would be a sacrilege. Eggs are vehicles for other great food in my book. I think you know where this is going.

I had an 8 oz (pink!) till of sliced mushrooms and I wanted all of them. I sauteed that entire package with half of a jalapeno and a little red onion. Once we were good and browned, I added two fresh eggs scrambled with about a tablespoon of water and I turned the heat way down to medium-low, stirring constantly from the bottom.

What I ended up with was a creamy pile of light yellow fluff, filled with an entire container of mushrooms and some heat from that jalapeno. As with anything I intend to eat more than the recommended serving size of, I checked the packaging. The results were significantly more fun to consider than say, an entire pint of Cookies n’ Cream (ahem, not that I have any experience with that…).

I got 3 grams of fiber and a nice selection of nutrients, including well over 100% of my daily vitamin D, for all of 50 calories in mushrooms. This could vary depending on which mushrooms you pick up but raw mushrooms are always a low calorie option. Topped with a pillow of shredded sharp cheddar, it was one of the best dinners of the week and is officially on a regular rotation.

When it comes to croissants, I tend to think of buttery, golden browned, flaky pastry treats, warm out of the oven. Perfection. And while there’s no need to mess with a good thing, I thought I’d take croissants to the next level by adding some mushrooms into the mix.

Usually I top my croissants with a light dollop of fruit jam, but making the switch from sweet topping to savory filling was a delicious change. Of course, I love anything with mushrooms, but wasn’t sure how well they’d be received with others. I brought over a batch of just-out-of-the-oven Mushroom Sage Croissants to our friends’ house for a football watching party and they were gobbled up in no time. They made the perfect game-watching finger food, and would be a hit at any holiday party or as an accompaniment to a savory breakfast spread.

Ingredients:

[Makes 8 croissants]

• 1 8-ounce container sliced baby bella mushrooms
• 1 8-ounce tube of refrigerated ready to use croissant rolls
• 10 fresh sage leaves, cut into thin strips
• 1 Tbsp canola oil
• Salt to taste

Heat oil in a skillet. Sautee mushrooms and sage over medium-high heat for about ten minutes, stirring regularly. Add salt to taste.

Drop about a tablespoon of mushrooms on the widest part of the rolled out croissant top. Roll croissant from wide part down to fold mushroom mixture into the croissant.

Bake croissants on a parchment paper lined cookie sheet according to package directions until they turn golden brown. Let cool slightly before eating.