Archive for the ‘Party Ideas’ Category

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.

 

Caramelized Onion, Mushroom and Goat Cheese Tart

Jennifer of Savory Simple combines sweet, caramelized onions, decadent mushrooms and rich goat cheese in this delicious tart appetizer – perfect for holiday entertaining.  

Savory tarts are a perfect party appetizer that I especially love to serve around the holidays. People love them! This caramelized onion, mushroom and goat cheese tart is a favorite of mine because it can be mostly prepared in advance. The mushrooms and onions can be cooked up to 3 days before using so that on the day of the event, all you need to do is roll out the dough, assemble the tart and bake it. It takes very little time to come together and it’s always a crowd pleaser!

 

Caramelized Onion, Mushroom and Goat Cheese Tart

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 large or 3 small yellow onions, sliced thin
  • 6 ounces mushrooms (I used baby bellas), coarsely chopped
  • 1 spring thyme
  • 1 tablespoon balsamic vinegar
  • 1 sheet puff pastry
  • 1/4 cup goat cheese, crumbled
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten

Directions:

  1. Heat 1 tablespoon of olive oil on low in a large skillet. Have a measuring cup full of water on standby. Add the onions to the skillet along with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
  2. Clean the skillet and place back on the stovetop. Add the mushrooms, thyme leaves and a pinch of salt. Heat the mushrooms over low heat until they begin to release water. Turn the heat up to medium-low and cook the mushrooms, stirring frequently, until the water has mostly evaporated. Add the balsamic vinegar and continue stirring for another 2 minutes. Set the mushrooms aside.
  3. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll the puff pastry sheet to approximately 9×10 inches. Use a fork to poke several holes throughout the dough (this will help prevent air bubbles). Spread the caramelized onions evenly on top of the dough, leaving a small border around the ends. Top with the mushrooms, followed by the goat cheese. Sprinkle the salt on top.
  5. Use a pastry brush to add egg wash to the border of the tart (it will give the dough some color). Place the tart in the oven and bake for 20-25 minutes, until the puff pastry is cooked through. Check the tart periodically while it’s cooking to make sure air bubbles are not forming. If one appears, carefully use the tip of a knife or fork to deflate the dough, then allow it to finish cooking.
  6. Allow to cool for several minutes, and then cut and serve.

Mushroom Duxelle Crostini

Jennifer from Savory Simple shares a light, crunchy snack perfect for a night of patio entertaining with these Mushroom Duxelle Crostinis.

Mushroom Duxelle Crostini by Savory Simple

Summer is all about fun get togethers with friends and family. I don’t know about you but when I have company over for a casual gathering I want to keep things as simple as possible. I don’t want to make fancy food or have to run in and out of the kitchen. My preference is for finger food that is eye catching and has a lot of flavor in each bite. In my opinion, there is no better party appetizer than crostini.

This mushroom duxelle crostini is impressive and flavorful but so easy. If you want to make it in advance of a gathering, all you need to do is prepare the components separately and then build the crostini at the last second. Toast the baguette, chop the parsley, shave the gruyere and have them neatly lined up and ready to go. The mushroom duxelle mixture can be prepared up to three days in advance. There truly is no better party appetizer. Enjoy!

 

Mushroom Duxelle Crostini

Yield: 20-30 crostini

Ingredients:

  • 1 French baguette, sliced on the bias
  • extra virgin olive oil
  • 3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
  • 1/2 teaspoon kosher salt
  • 1 cup shallots (approximately 3 medium shallots), chopped
  • 1 clove garlic, minced
  • 2 tablespoons port wine
  • 2 tablespoons lemon juice
  • gruyere cheese, shaved
  • fresh parsley, coarsely chopped

Directions:

  1. Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
  2. Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
  3. Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
  4. Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

 

T.G.I.F. – Add Mushrooms to Your Weekend Entertaining

With all the hustle and bustle of the week – from morning meetings to camp carpools – the weekends make way for rest and relaxation amid warm temperatures, cozy patios and, most delicious of all – outdoor cuisine! Weekends are the perfect time to take a break and gather family and friends in the yard for fun conversation, cool drinks and light, summer appetizers. The versatility of mushrooms makes them easy to blend in your outdoor menu no matter what your bite-size fix may be.

Stuff meaty, baby portabellas with your favorite creamy summer dip for a pop-able treat – or revamp a classic bruschetta recipe by topping it with a savory sautéed mushroom medley to add some crunch to the evening. No matter the approach, mushrooms make for great guests at any summer gathering – Here are a few quick and easy recipes sure to be a weekend hit:

Spinach and Artichoke Dip Stuffed Mushrooms – combine two classic holiday appetizers into one delicious bite with these stuffed portabellas.

Mushroom Pine Nut Pinwheels – Always a hit with a crowd, they are a cinch to make in advance – these Pinwheels hit all the right notes for amazing summer appetizers.

Mushroom Bruschetta – Spicy sautéed mushrooms and melted cheese bruschetta can transform casual dining fare to backyard summer must-haves.

Crimini and Pork Meatballs – Everyone loves a meatball, but give them a healthy twist with this juicy mushroom, ground meat blend.

Mushroom Stuffed Pears with Gorgonzola – Turn stuffed mushrooms inside out, and stuff pears with a savory blend of mushrooms spiked with creamy gorgonzola.

Shaved Vegetable Pizza – Enjoy mushrooms, red onions and zucchini sliced thin and roasted on flatbread beneath a layer of three melted cheeses!

Which bite-size recipes will you be whipping up for your summer party?

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.