Archive for the ‘holidays’ 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.

Cheesy Mushroom Gourgeres

Paula of Bell’Alimento shares a cheesy good Gourgeres pastry recipe – a perfectly delicious bite-size appetizers for holiday guests!

Gourgeres are a fancy terms for cheesy pillows of goodness. Or at least that’s my translation. They are a wonderful addition to any and all holiday parties you might be planning. They come together quickly and the add-ins can be switched up at a moment’s notice. Today we’ve added a combination of blended mushrooms and thyme which are divine.

Speaking of switching it up, for instance, don’t have mozzarella on hand? Try adding grated Fontina or Edam cheese for a twist. We used a blend of button mushrooms and baby bella mushrooms but any blend of fresh mushrooms would be equally delicious.

It’s pretty much impossible to just eat one of these little beauties so it’s a good thing it makes about 32 little bites.

These are best eaten warm so save them to bake just before the guests arrive.

 

Cheesy Mushroom Gourgeres

Yield: 32

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

  • 8 ounces mushrooms (blended) – finely chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh thyme
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 8 ounces grated mozzarella cheese
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 425º F.
  2. In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.
  3. In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
  4. Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.
  5. Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
  6. Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
  7. Serve warm.

 

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.

 

Asian Mushroom Matzo Ball Soup

Amy from What Jew Wanna Eat puts a spin on this classic Passover staple with a bit of mushroom love.

Mushroom Matzo Ball Soup by What Jew Wanna Eat

Matzo ball soup is a traditional Passover dish made with a rich stock, tons of vegetables and hearty matzo dumplings. This Asian twist uses shitake mushrooms in the dumplings and soup, with fresh cilantro and a spicy kick from jalapeños. It’s still kosher for Passover thanks to a secret ingredient that mimics the flavor of soy sauce.

A fun addition to your Passover Seder, or a light lunch on its own, this dish can easily be vegetarian. I recommend homemade stock, but store bought works in a pinch! Feel free to leave out the jalapenos for the kids, and season to taste to amp up the flavor!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 6

Ingredients

  • 10 cups stock
  • 3 eggs
  • 1 cup matzo meal
  • ¼ cup green onions, plus more for garnish
  • ¼ cup shitake mushrooms, minced
  • ¼ cup cilantro, minced, plus more for garnish
  • ¼ teaspoon black pepper, plus more to taste
  • ¼ teaspoon salt, plus more to taste
  • 3 tablespoons olive oil
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons balsamic vinegar
  • ½ cup carrots, julienne
  • ½ cup shitake mushrooms, sliced
  • 2 jalapenos, sliced
  • 6 lime wedges

Instructions

  1. First, make your matzo balls. In a medium bowl, whisk ½ cup of stock with eggs. Then mix in matzo meal, green onions, minced shitake mushrooms, minced cilantro, garlic, olive oil, salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes.
  2. When you are ready to cook, form matzo meal concoction into about 14 1-inch balls.
  3. Now, make your soup. Bring a large stockpot of water to a boil. Lower to a simmer and add matzo balls. Cover and cook for 20-30 minutes until matzo balls puff up and are cooked through.
  4. In a separate stockpot, add remaining broth, ginger, balsamic vinegar, carrots and mushrooms and simmer for 10-15 minutes until flavors meld and carrots and mushrooms are cooked. Add matzo balls to the soup and serve with jalapeno, cilantro, green onions and lime as garnish!