Posts Tagged ‘holidays’

Kick Start Thanksgiving with Festive Mushroom Flavors

With the biggest food holiday of the year quickly approaching, it’s easy to get caught up in planning for the main event. Between thawing, prepping, and stuffing a turkey, accenting with a variety of side dishes and picking the perfect pie flavors for your family, a host’s holiday checklist is never-ending! Luckily, quick appetizers are a simple way to add a special touch to the holiday meal.

We’ve rounded up our favorite quick appetizers perfect for sharing with your guests before digging into the main event.  Holidays bring savory, decadent recipes to center stage and the umami-rich flavors in mushrooms make them a perfect way to prep your guests’ palate for Thanksgiving meal to come without adding intricate prep work to your schedule. Looking to save some time the day of? Whip up parts of the recipe ahead of time to make the day-of assembly of these recipes effortless:

  • Sausage Stuffed Mushrooms – bite sized and baked to perfection, these tasty bites are stuffed with an earthy blend of sausage and chopped portabellas
  • No-Bake Hummus Stuffed Mushrooms – coming together easily, the blend of flavors in this vegan and gluten-free appetizer are  sure to please any holiday guest
  • Mushroom Stuffed Pears with Gorgonzola – change up the traditional holiday flavors and put a twist on the ever-popular stuffed mushroom appetizer by stuffing fresh pears with a flavorful combo of gorgonzola and finely chopped mushrooms
  • Mushroom Pine Nut Pinwheels – puff pastry combined with a decadent mix of mushrooms, pine nuts and parmesan cheese make for an appetizer that can be made in advance and warmed in the oven before guests arrive
  • Caramelized Mushroom & Shallot Bruschetta – a spin on an Italian classic, ramp up a traditional passed appetizer with the bold flavor a combination goat cheese and mushrooms provide
  • Rosemary and Hazelnut Stuffed Mushrooms – a seasonal mix of rosemary, brie and toasty hazelnuts provide your party with a creamy, festive taste

What mushroom-filled recipe is your go to for a quick and savory appetizer?

 

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.

 

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.