Archive for the ‘Fresh Mushrooms’ Category

Mushroom Marsala Chicken Pot Pie

Paula of bell’amimento gives us a delicious meal, Mushroom Marsala Chicken Pot Pie, to warm you up from the brisk cold.

Oh baby it’s cold outside! In my neck of the east coast woods it most definitely is. Cold to me means (well besides boots and seriously soft sweaters) comfort food is cooking in my kitchen at all times. I’ve always been a fan of our family’s chicken Marsala pot pie recipe. It warms me from tip to toe and is what I crave when the temperature drops and of course when I’m under the weather.

I’m not sure why before this month I never thought to add SHROOMS to our pot pie party. After all, mushrooms and Marsala go together like sha na na na na (you get the picture). Well let’s just say that this pot pie was pretty awesome before but after the addition of shrooms it’s kinda extraordinary.

We like to use leftover roasted chicken (hello take two meals) to make ours but if you can always roast one specifically for this or pick up one from your favorite market. Pie crust or puff pastry tops this off. Go with what you like!

Mushroom Marsala Chicken Pot Pie
Paula Jones – bell’alimento
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6

Ingredients:

  • 3 tablespoons unsalted butter
  • 1 medium onion – minced
  • 1 medium potato – peeled and diced
  • 2 stalks celery – diced
  • 3 carrots – peeled and diced
  • 2 cloves garlic – minced
  • 8 ounces baby portobella mushrooms – quartered
  • 1/4 teaspoon ground nutmeg
  • salt/pepper
  • 1/4 cup Marsala
  • 2-3 cups roasted herb chicken diced
  • 1/2 cup all purpose flour
  • 2 1/2 cups homemade chicken stock
  • 1 cup heavy whipping cream
  • 1 cup frozen English peas
  • 1 pie crust – thawed

Directions:

  1. Preheat oven to 425 degrees.
  2. Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.
  3. Add Marsala and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.
  4. Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.
  5. Place pie crust across top of dish /dishes. Crimp edges.
  6. Bake for 20-25 minutes OR until crust is flaky and golden.

The Best of the Holidays with Mushrooms

The holidays are coming to close and we can’t believe how many delicious dishes we had the pleasure of trying! To celebrate the close of 2014, we are excited to share of recap of our favorite holiday recipes from this holiday season.

Sauteed Mushroom and Brie Puff Pastry Bites 
Paula of Bell’amimento gives us a delicious appetizer, Sautéed Mushroom and Brie Puff Pastry Bites, to share at our gatherings this holiday season.

Brie and Cranberry Stuffed Mushroom Bites
Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Stuffed Portabella Mushrooms
Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

Creamy Tetrazzini With Mushroom-Turkey Meatballs
Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Garlic-Bacon Mushroom Bites
Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe.

2014 Was the Year of the Mushroom

This year mushrooms were everywhere! From schools and universities, to online communities and restaurants; 2014 was most certainly the year of the mushroom! Council Representative, Kathleen Pries, breaks down the four best mushroom highlights of 2014.


1. Mushrooms Get Noticed Online. It was a record breaking year for mushroom mentions online! Serious Eats featured seven posts showcasing blended recipes of chefs Linton Hopkins and Jehangir Mehta, the Mamavation weight loss community challenged their followers to incorporate the blend into their weight loss strategy, and Life of Dad hosted a #ShroomTember recipe challenge in September. Burger Business listed blended burgers as a trend to watch, Health revealed five surprising facts about mushrooms, and the Washington Post told us why the meat-mushroom blend makes sense. The humble mushroom is definitely getting noticed.


2. Mushrooms on the Menu.
Isn’t it incredible that over 80% of all restaurants serve mushrooms? In fact, mushrooms are one of the fastest growing items on the menu. And it’s no wonder why, mushrooms are not only delicious, but versatile, adding flavour and texture to any cuisine. Some of our favorite restaurants featured mushrooms on their menus this year; Atlanta’s king of burgers, restaurateur and chef Linton Hopkins menued his blend burger, while Seasons 52 developed a new mushroom duxelle for their Signature Burger. Gordon Biersch Brewery Restaurants realized the many benefits of the Blend and introduced a Turkey and Wild Mushroom Meatloaf, and Romano’s Macaroni Grill continues to menu their Veal Marsala Meatball, which is a half-pound blended meatball that combines veal and mushrooms.

The Better Burger Project also rolled through Boston’s Copley Square in September. Seven Boston chefs competed in the “Earth and Turf: The Better Burger Challenge” in an effort to make a delicious tasting burger by blending meat with finely chopped mushrooms. All participating chefs menued their “better burger” creations at their restaurants in October.


3. Mushrooms in Schools. Mushrooms were popping up on school menus across the country this year! From Cincinnati Public Schools to the University of Washington, students were introduced to many different types of mushroom menu items. Chef Jehangir Mehta treated the students at the University of Massachusetts to his famous blended “Graffiti” burger, while Food Network celebrity chef Maneet Chauhan showcased her favourite blend dishes at the University of North Texas. In July, the Mushroom Council introduced school foodservice director to the Blend while exhibiting at SNA ANC in Boston. Many directors and showed interest and agreed the Spicy Mushroom Meatballs were the perfect way to get kids to eat their mushrooms!


4. Mushrooms as a Superfood. 2014 was also a banner year for mushroom research. A first-of-its-kind sensory study on the Blend was conducted by the Culinary Institute of America and University of California-Davis proving the flavor and nutritional benefits of the blend. A Nutrition Today manuscript was published calling for mushrooms to be crowned as their own kingdom based on their distinct nutrient and culinary characteristics. More and more, mushrooms are being recognized for the superfood they are!

We are definitely looking forward to continued success in 2015!

Sauteed Mushroom and Brie Puff Pastry Bites

Paula of Bell’amimento gives us a delicious appetizer, Sauteed Mushroom and Brie Puff Pastry Bites, to share at our gatherings this holiday season.

Tis the holiday season. If you’re looking for a little something to serve at your soiree this year and don’t want to go the usual sausage balls, or little smokies route (not that we don’t love those because we do but sometimes you just want to jazz it up a bit), try these sauteed mushroom and brie puff pastry bites. They’re like the best mushroom pizza you’ve ever tasted but instead of a jeans and t-shirt presentation they’ve thrown on a hot pair of stilettos to go with those skinny jeans and added a dressy top with a little sparkle.

We’ve used baby portabellos because we love their earthy flavor and it pairs beautifully with the brie, but you could use any fresh mushroom variety (or a blend) that spins your top. These bites can be prepared in advance and popped into the fridge and then just pull out the tray before your guests arrive and bake them off so they’re warm and welcoming as soon as they’re in the door.

Use the rest of the wine in the recipe to serve alongside these sure to be a big hit appetizers!

Sauteed Mushroom and Brie Puff Pastry Bites
Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portobella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie
Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares.

Bake for approximately 20 minutes OR until pastry is golden. Serve warm.

Deck the Halls with Mushroom Appetizers

The holidays are in full swing and you know what that means…holiday parties! Planning for a party can be daunting, but mushrooms are here to help with bite-size portions of delight that are sure to be a hit at your party. Whether it’s a spread of stuffed mushrooms or a pairing with bacon, these appetizers are quick and easy to whip up and are even great for batch cooking. Let mushrooms be your guide through holiday parties this year!

Brie and Cranberry Stuffed Mushroom Bites: Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Bacon-Wrapped Rosemary Mushrooms: Salty bacon, earthy herbs and mushrooms. Delicious!

Chicken, Mushroom and Tofu Dumplings: Incredibly simple to make, dumplings are one of the most versatile foods – you can serve them individually as an amuse-bouche, or heaped on a plate for everyone to share!

Rosemary and Hazelnut Stuffed Mushrooms: These buttery stuffed mushrooms get their flavor from the marriage of creamy brie and toasty hazelnuts. Rosemary and cranberries add festive layers.