Posts Tagged ‘fall recipes’

Bacon Blue Cheese Stuffed Mushrooms from Hey! What's for Dinner Mom?

Oh my.  Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season.  So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.

Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.


Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!

Bacon Blue Cheese Stuffed Mushrooms

  • 24 medium to large mushrooms-cleaned and stems removed
  • 8 ounces of cream cheese, softened
  • 4 ounces of good blue cheese
  • 2 teaspoons horseradish
  • 2 teaspoons milk
  • 1 garlic clove, minced or 1 teaspoon garlic powder
  • 8 ounces of good bacon, cooked and minced
  • 1/2 cup bread crumbs
  1. Preheat oven to 350˚
  2. Line a baking tray with parchment paper
  3. Lay out your mushrooms, stem side up
  4. In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
  5. Add the garlic and bacon mixing well
  6. Divide the cream cheese mixture evenly between the mushrooms
  7. Sprinkle the bread crumbs evenly over the mushrooms
  8. Bake in a 350˚ oven for 18-20 minutes or until tops are browned
  9. Let them rest 5 minutes before eating

A Very Fall Friday Post

I am intentionally writing this at the very end of the day on Friday. That’s how much we care about preserving your productivity. I say that because once you know Pinterest, it’s easy to be fully sucked in by the visual bookmarking glory. Never again will you forgot where you saw that beautiful recipe for Portabella Benedict  or Mushroom Stroganoff.

Now you easily find those photos among your pins and click through to the recipes themselves….all while sharing with a community of like-minded (err like-appetited) friends.

We’ve been collecting mushroom recipes via Pinterest for awhile now and would like to share three of our favorite fall finds for you to try out this weekend!

Mushrooms and Kale Hash from our friends over at Tastespotting:

Mushroom Pesto Lasagna from Italian Food Forever:

Mushroom Stroganoff from The Svelte Gourmet (wonder how it compares to ours?):

Portabella Pizette for Fall from Eat Live Travel Write

These perfect pizettes come to you from Mardi of Eat. Live. Travel. Write.

I’ve been a little overwhelmed with produce from our organic box lately and with Canadian Thanksgiving just gone, our fridge has been inundated with leftovers. What to do?  Make a seasonal pizzete, of course, starring portabella mushrooms!

These are fine with or without turkey so you can make them according to what your guests prefer. Two would make a great meal on its own with a green salad or you could serve a single one as a starter.  However you serve them they are tasty and pretty and speak to fall flavours so beautifully!

Ingredients

Serves 3 main course, 6 starters

Sweet Potato Mash “Sauce” Ingredients:

  • 2 medium sweet potatoes, peeled and parboiled
  • mashed with:
  • ¼ cup heavy cream
  • 2 tablespoons butter

Pizza Ingredients

  • 6 portabella mushroom caps (stems removed, cleaned if necessary)
  • 6 heaping tablespoons cranberry sauce
  • about ½ cup shredded cooked turkey or rotisserie chicken
  • about ½ cup shredded cheese such at Emmenthal
  • Chopped flat-leaf parsley for serving

Directions

1.     Grill the portabella caps in a heavy grilling pan (or if you’re lucky enough for the weather to still be warm enough to grill, you could totally do these on the barbecue).

2.     Spread the sweet potato mash over the portabella caps.

3.     Top with the cranberry sauce, turkey (if you are using it) and cheese.

4.     Place under a pre-heated broiler (high) for a couple of minutes until the cheese starts to bubble and turn golden.  Sprinkle with chopped parsley and serve!

I can’t think of a better use for fall produce or Thanksgiving leftovers than these pizzas. After all that indulgence over our Thanksgiving, these were a perfect light meal on their own.  Do try them, they’re easy and pretty!

Mushroom Soup with Red Wine and Brie from Healthy Delicious

This week’s featured contributor is Lauren- the voice behind Healthy Delicious and the mind behind combining three great things in one delicious dish for this week’s recipe.

The leaves are changing in the northeast. The air is cold and crisp. It’s dark out by the time dinner is ready to be served. Lazy nights drinking wine on the patio have quickly been traded for evenings spent indoors, looking for ways to keep warm that don’t involve turning the heat on.

It’s in weather like this that I always start going through my soup recipes,  searching for options that are warm and comforting but that aren’t too heavy an wintery. This mushroom soup is one of my favorites. Earthy mushrooms are balanced out by a rich broth that gets an added layer of flavor from a hefty dose of red wine – any red you have open will work, but I like to use something slightly sweet like a zinfandel. A surprise portion of baguette and creamy Brie hidden in the bottom of the bowl melts into the soup and adds a touch of creaminess and an oh-so-French flair. With soup like this to look forward to, I almost don’t mind the end of summer.

Mushroom Soup with Red Wine and Brie

  • 2 Tbs butter
  • 2 Tbs olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 6 oz crimini mushrooms, quartered
  • 4 oz oyster mushrooms, sliced
  • 4 cups beef stock
  • 1 cup red wine, such as Zinfandel
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 4 oz baguette, cut into 8 slices
  • 4 oz Brie cheese
  • Salt and Pepper

Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.

Serves 4.

Roasted Mushrooms & Kabocha Squash by La Fuji Mama

Editor’s Note: Rachael is the inventive home chef behind La Fuji Mama. Now a mother of two, many of her dishes take inspiration from the time she spent living in Japan.  Check out her recipe below but make the jump over to her main site when you’re done!

I love when the weather starts to turn cooler and the late summer/early fall produce starts showing up at my farmer’s market.  Mushrooms are wonderful additions to roasted vegetable dishes for a fall dinner.  One of my favorite foods shows up at this time of year—kabocha squash (pronounced “kah-bow-cha”), sometimes called Japanese pumpkin or Japanese squash.

Kabocha has hard, knobbly green skin and bright golden orange-yellow flesh and, like mushrooms, is very popular in Japan.  When cooked, the flesh is rich, creamy, and slightly sweet.  It’s a bit like butternut squash, but even better in my opinion.  Kabocha is rich in beta carotene, iron, potassium, and vitamin C.  Pairing mushrooms with kabocha creates a dish that gives a fantastic nutritional punch.

I washed and sliced my first Kabocha of the season into thin 1/4-inch slices.  I chose to leave the rind on, as this is often done in Japanese cuisine.  When it is cooked, the rind softens and is delicious, so I find that removing it takes more effort than it’s worth.  Plus, I think the rich green color adds nice contrast to the dish.

I tossed the slices in olive oil and baked them for 25 minutes.  Then I added fresh sliced Shiitake and baby bella mushrooms, garlic, and fresh basil and put it back into the oven to continue roasting.  When the kabocha was nice and tender, I sprinkled some panko breadcrumbs over the top (you can use regular breadcrumbs, but I love the texture of panko), baked it for another 10 minutes, and then it was done!  The creamy sweetness of the kabocha was delicious with the meaty, juicy mushrooms.

I garnished the dish with a bit of shichimi togarashi (Japanese 7-spice) to add some flavor and heat, and served it with a simple roasted chicken.  This dish is a perfect addition to a fall meal.  Not only is it rich in nutrition, but it’s delicious and adds some beautiful autumn color to the table.

Roasted Mushrooms & Kabocha Squash

Makes 6 to 8 servings

2 pounds kabocha squash
6 tablespoons olive oil
about 8 ounces fresh Shiitake mushrooms, sliced
about 6 ounces fresh baby bella mushrooms, sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh basil
1 teaspoon salt
1/3 cup panko breadcrumbs
1 teaspoon fresh ground black pepper
Salt and Pepper, to taste
Shichimi togarashi (Japanese 7-spice) or cayenne pepper, to garnish (optional)

1. Preheat the oven to 350 degrees Fahrenheit.  Wash the outside of the kabocha, cut it in half, remove the seeds, and cut the flesh into 1/4-inch slices (leaving the rind on).

2. Drizzle about 1 tablespoon of the olive oil into the bottom of a 13×9-inch baking dish.  Add the slices of squash, then drizzle with the rest of the olive oil.  Carefully turn the slices of squash in the pan to coat them evenly in the oil.  Bake for 25 minutes.

3. Remove from the oven and add the mushrooms, garlic, basil, salt and pepper.  Carefully mix everything together, then spread everything out evenly in the baking dish (so that it will cook evenly).  Add 1 to 2 tablespoons more olive oil if the squash is looking dry already, or if the added ingredients do not appear to have been coated in any residual olive oil.

4. Return to the oven and bake for an additional 30 to 40 minutes, until the squash is tender.  Scatter the panko breadcrumbs over the top and bake for another 10 minutes.  Serve warm or even at room temperature, sprinkled with a tiny bit of shichimi togarashi or cayenne pepper.

* Variations: If you cannot find kabocha, you can substitute the same amount of butternut or acorn squash.  If you do this, remove the rind and carefully watch the cooking time, as it will vary slightly.  You can substitute your favorite fresh herbs for the basil.  A bit of sage or rosemary would be especially delicious.  You can mix 1 tablespoon of melted butter with the breadcrumbs before adding them to make more of a crust, or use fresh grated parmesan cheese in place of the breadcrumbs.