Posts Tagged ‘Bell’Alimento’

Baby Bella, Caramelized Onion & Swiss Panini from bell'alimento

Whether you need a filling, warm lunch or a comforting sandwich to pair with dinner, this panini, packed with baby bella mushrooms, gooey cheese, and sweet sauteed onions is a superb sandwich choice! Read on for the recipe from Paula from bell’alimento.

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.

Purple Potato and Mushroom Casserole from Bell'Alimento

If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.

There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.

Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.

Purple Potato and Mushroom Casserole

What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine

What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.

2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.

3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.

4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Rustic Mushroom Tart from Bell'Alimento

We are just so happy to be kicking off Mushroom Month with another beautiful post from Mushroom Channel contributor Paula of the positively bella Italian food blog Bell’Alimento. We think this would be the perfect addition to Labor Day brunch. Enjoy the long weekend!

This is a simple savory mushroom tart that you can put together quickly. It’s stunning as an appetizer when sliced and served with wine or is hearty enough as a full meal.  It starts off with a flaky layer of crust and then you taste the creamy béchamel which leads way to the scrumptiously sautéed herbed mushrooms

Feel free to substitute puffed pastry dough for the pie crust if you like even more flakiness.  To up the mushroom ante you can even mix in a variety of mushrooms.

Rustic Mushroom Tart
Serves: 4 – Prep Time: 10 minutes – Start – Finish Time:  40 minutes


Ingredients:
1-2 tablespoons extra virgin olive oil
½ onion – minced
8 ounces button mushrooms – sliced
salt/pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
¼ cup prepared béchamel sauce {see below}
1 egg – beaten


Directions:
1. Add olive oil to a medium sauté pan. Heat  over medium –high.  Add onion and sauté until softened. Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.

2. Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.

3. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.  Brush top of pie crust with beaten egg.

4. Bake for approximately 30 minutes OR until crust is golden.

Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt
Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. 

Portabella Mushrooms filled with Goat Cheese from bell'alimento

Portabellas are wonderful meaty and flavorful mushrooms. They’re perfect for those nights when you want something vegetarian and filling. This recipe can be grilled or broiled making it perfect year round. It’s also incredibly versatile. You can stuff them with just about anything your heart desires. Cherry tomatoes would be a fantastic addition.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

Paula
bell’alimento
www.bellalimento.com

Vegetarian Mushroom Calzones from Bell Alimento

This week’s recipe post comes to the Mushroom Channel from Paula of the positively bellissima blog bell’alimento. If your family is looking for tasty ways to cut down on meat during the week, this recipe would be an excellent choice for Meatless Monday (or Tuesday, Wednesday, Thursday…you get the idea).

Vegetarian Mushroom Calzones are a quick and easy meal that you can pull together in about 30 minutes tops. It’s quick because we’ve taken a short cut and used refrigerated pizza dough. If you want to make your own pizza dough, you can find my pizza dough recipe HERE.

The filling is a classic mushroom mixture that starts by sautéing the mushrooms with butter, garlic, and parsley. A quick note: you’ll want to be sure your mushroom mixture is cool before adding it to the dough and topping with the cheese mixture. Then the assembly comes together in a snap: dough, cheeses, mushrooms, fold, seal and pop into the oven!

You can serve this with pizza sauce for dipping if desired. This recipe makes 2 very generous calzones, but can easily be doubled if necessary!

Vegetarian Mushroom Calzones
Ingredients: {Makes 2 large calzones}

  • 3 tablespoons unsalted butter
  • 8 ounces mushrooms – sliced
  • 1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
  • 2 cloves garlic – minced
  • cornmeal
  • 13.08 ounces of refrigerated classic pizza crust
  • 1/2 cup ricotta cheese – divided
  • 1/2 cup mozzarella cheese – divided
  • salt/pepper
  • extra virgin olive oil – enough to brush on calzones

Directions:
1. Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.

2. WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.

3. Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.

4. To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.

5. Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.

6. Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.