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

Monday, January 9th, 2012

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.

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Mushroom Bruschetta from Chez Us

Wednesday, December 21st, 2011

As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.

The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.

This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.

Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.

With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!

Mushroom Bruschetta

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic.  Using a pastry brush lightly coat each slice with some olive oil.  Toast in the oven until golden.  Remove and set aside.  Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned;  about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.  Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

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Mushroom Bread Pudding from Colleen of Foodie Tots

Wednesday, December 8th, 2010

This gorgeous recipe is brought to you by Mushroom Channel contributor Colleen Levine of the family-friendly food blog Foodie Tots.

I’m sure I’m not alone in appreciating Thanksgiving as a time to indulge in all the unhealthy side dishes we tend to shy away from the rest of the year – after all, most nights of the year it would be unthinkable to have two or more types of potatoes on the table. And I can’t remember the last time I had stuffing outside of a Thanksgiving meal. Though I will confess that during college, my roommates and I would make a chicken dinner, complete with mashed potatoes from a box, gravy from a mix, and Stove Top stuffing, when we were craving home-style comfort foods. Ever since the low-carb diet craze, it seems bread-laden side dishes have become regrettably scarce.

So I decided to bring stuffing back to the dinner table – in the form of a savory mushroom bread pudding. I used two types of mushrooms, maitake and shiitake, and my usual stuffing starters of celery, onion and prosciutto. It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding. I used an American parmesan-style cheese called BellaVitano – if you can’t find it, a blend of parmesan and asiago will do just fine. The finished pudding can be served as a dinner side dish, or make it the main course with a salad on the side. And it works equally as well as a brunch dish, too.

Now I’m not a fan of hiding vegetables from my son, but I have found that vegetables often meet with less resistance when served alongside something familiar. As many preschoolers would be content eating nothing but the bread for dinner, the comforting familiarity of the bread cubes in this just may make the mushrooms go down easier if your little ones are skeptical of them. No guarantees, of course.

Mushroom Bread Pudding

Ingredients:

  • 1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
  • 6 ounces mushrooms, sliced
  • 4 ounces prosciutto, diced
  • 1/2 yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon smoked paprika
  • 4 large eggs
  • 3 cups mushroom broth
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded asiago cheese

Instructions: Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set. Makes 8 servings.

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Torta Salata ai Funghi {Savory Mushroom Pie} from Bell’Alimento

Monday, November 22nd, 2010

Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.

Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.


It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.

This is perfect to make ahead of time and pop it into the oven when you come home!

Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts

1 egg – beaten
béchamel:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.

2. WHILE mushrooms are sautéing, prepare the béchamel sauce. 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. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.

3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.

4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.

5. Allow pie to cool before slicing.

Buon Appetito!

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Mushroom Tart a la Tartine by We Are Not Martha

Monday, November 15th, 2010

Today’s recipe comes to the Channel from Chelsee- one half of the dynamic We Are Not Martha duo.  Tartine is a mutually beloved spot in San Francisco’s Mission district. Looks like their cookbook is as good as their shiitake croque monsieur!

One of my favorite things about cooking is trying out a recipe for the first time and absolutely falling in love with it. Of course when in the kitchen, trying new things, and experimenting, not everything will always be perfect. But when it is perfect and you wouldn’t want to change a thing, that’s cause for big smiles and happy stomachs. To me, it’s the ultimate feeling of success when all five senses can be involved!


When I received my Tartine cookbook last week, I immediately sat down with it and decided since I’m not a big baker that my goal would be to learn as much as I can by recreating as many recipes from the book. Most of them are desserts, so when I stumbled across the savory Wild Mushroom Tart I thought, along with a nice salad, it would be a great dinner.

Who am I kidding? Breakfast or lunch, too!

Tartine’s Wild Mushroom Tart

Partially baked and cooled 9-inch Flaky Tart Dough tart shell (see recipe below)
1 lb Assorted fresh mushrooms (don’t need to be wild, just a variety)
3 tablespoons unsalted butter
1 packed cup shallots, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
lemon juice (from 1/2 lemon)
2 tablespoons water
1/4 teaspoon nutmeg, freshly grated
1 tablespoon fresh thyme, coarsely chopped
1 cup creme fraiche or heavy cream
3 large egg yolks

Wild Mushroom Tart recipe

Have tart shell ready for filling. Preheat oven to 350 degrees.

Prepare the mushrooms by removing stems if necessary. Slice mushrooms depending on shape and size and how large or small you’d like them to be.

In a heavy saucepan, melt butter over medium-high heat. Add shallots and saute for a few minutes until they start to color. Increase heat to high, add mushrooms, salt, and pepper, and saute until the mushrooms are soft, about 5-10 minutes. When the mushrooms are ready push them to one side of the saucepan, add lemon juice and water, and scrape up any brown bits from the pan. Remove from heat.

In a mixing bowl, whisk together the heavy cream and egg yolks until smooth. Add mushrooms and stir to combine. Gently pour the mixture into the tart shell.

Bake until the custard is barely firm in the center, about 20 minutes. Let cool on a wire rack. The tart will continue to set as it cools. You can serve warm or at room temperature, sprinkled with thyme and freshly cracked nutmeg.

Flaky Tart Dough (makes two 9-inch tarts. For the wild mushroom tart you only need one, so be sure to freeze the other for another time.)
1 teaspoon salt
2/3 cup water, very cold
3 cups + 2 tablespoons all-purpose flour
1 cup + 5 tablespoons unsalted butter, very cold

In a small bowl, add salt to the water and stir to dissolve. Keep cold until you’re ready to use.

Add flour to the bowl of a food processor. Cut the butter into 1-inch pieces and add to the flour. Pulse briefly until the mixture combines into large crumbs and some of the butter is still in pieces about the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball, but is not entirely smooth. Some chunks of butter should still be visible.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk that’s 1″ thick. Wrap well in plastic wrap and chill for about 30 minutes.

The wild mushroom tart calls for a partially baked crust, so preheat your oven to 375 degrees.

Place a disk of dough on a lightly floured surface and roll out to about 1/8″ thick, rolling from the center toward the edge in all directions. Add flour to surface to prevent the dough from sticking. Transfer dough to tart pan, easing it into the bottom and sides and pressing into place. Trim the dough even with the rim of the pan with a sharp knife. Bake until the crust looks dry and pale, about 20 minutes. If it rises in the center, gently poke with the tip of a knife (making sure not to create a large hole).

Let the crust completely cool on a cooling rack before filling.

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Mushroom Ravioli with Tomato Dipping Sauce from RhodeyGirl Tests

Monday, May 24th, 2010

This gorgeous tutorial comes to you from Sabrina- the blogger behind the healthy living (and eating!) blog RhodeyGirl Tests.  Welcome to the team, Sabrina!

Mushroom ravioli make a beautiful presentation for an appetizer, yet are hearty enough to make a full meal. The filling is so easy and simple, and leftovers can be eaten simply with some crunchy toasted bread. Wonton wrappers save you some time, and this recipe, from making the filling to cleaning up, takes only an hour. While it may not be ideal for a weeknight meal, it is ideal for your latest dinner party.

Mushroom Ravioli with a Tomato Dipping Sauce
Serves 4, makes 40-50 ravioli

Ingredients
2 tbs olive oil
1 tsp minced garlic
1 tbs unsalted butter
8 oz button mushrooms
8 oz baby bello mushrooms
2 shakes hot red pepper
dash of kosher salt & pepper
2 tbs parmigiano reggiano

1 egg, beaten

wonton wrappers

Directions

Heat 1 tbs of the olive oil over medium heat in a large nonstick pan and add the minced garlic. Meanwhile clean and chop your mushrooms. Do not worry about cutting them too small as they will all end up in the food processor anyway.

Add the mushrooms, butter, 2 shakes of hot red pepper, and kosher salt and pepper to the pan. Cook over medium heat, stirring now and again, until the mushroom mixture reduces, about 10 minutes. Take off the heat and add to the bowl of a food processor. Pulse until the mixture reaches the right consistency. You want the mixture to be in between coarse and smooth. Stir in the parmigiano reggiano.

Fill a large pot with water and place over high heat. Meanwhile, assemble your ravioli. Here is how:

1. Lay a wonton wrapper on a flat surface.

2. Brush with the egg.

3. Cut the wrapper in half.

4. Add a bit of filling to the bottom half of each wrapper.

5. Fold over and seal the edges with your finger.

7. Place on a floured cookie sheet and keep covered with a dishtowel until you all the ravioli are ready.

By the time you have assembled all of your ravioli, the water will be boiling. Heat a pan with the remaining oil. Add a handful of ravioli at a time to the boiling water and cook for 2 minutes. Remove with a slotted spoon and place immediately in the hot pan to crisp the edges. Flip after 1 minute. When both sides are crispy and golden brown remove and serve with your favorite sauce! I serve it simply with San Marzano crushed tomatoes.

A few tips:

  • The filling can be made a day ahead.
  • The ravioli can be made a few hours ahead of time. Just place the towel-covered cookie sheet directly into the fridge until needed.
  • Leftover crispy ravioli can be reheated in a toaster oven or microwave. The best advice I can give you for reheating this type of dish is doing what you would do to heat up leftover pizza. For me that means a few seconds in the microwave followed by a minute or two in the toaster oven.
  • If the small ravioli are too much trouble, you can also make giant ravioli, using 2 wonton wrappers per one.

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Mushroom Recipes of the Week: Healthy Competition from She Simmers and Gourmet Fury

Thursday, February 11th, 2010

Photo Credit: Battle Mushroom by Gourmet Fury

Words cannot properly relay the excitement I felt when I first read about Battle Mushroom, the 4th installment of She Simmers and Gourmet Fury’s monthly “Beet n Squash You” Food Fight.  Some of the most creative writers, photographers and recipe developers in the food blogosphere competing with mushrooms as their shared ingredient…can’t ask for much more than that.

Photo Credit: Gourmet Fury

Take the image above for example- Mushroom Cardamom Rice Pudding with Dulce de Leche.  I’ve been looking for mushroom desserts for awhile now and it’s become a bit of a personal quest.  This looks absolutely glorious so it comes as no surprise that it hails from Gourmet Fury, one of the competition’s founders.

Photo Credit: The Sugar Bar

Alas, another photo that took my breath away. Tortelloni made to look like little sunsets in a bowl contrasted with a rich medley of mushrooms. The Sugar Bar entered Beetroot Tortelloni with Wild Mushroom Medley into the competition. These are just entries…they aren’t even the winners.

This is why I’m sending you to two other sites today. Yes, I’m sending you away from the Mushroom Channel this one time because these entries are worth your time.  Your eyes will thank you for the inspiration, your appetite may drag you to the grocery store.

The Entries

The Winners

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