Blue Bacon Stuffed Mushrooms

 Prep Time:  5 minutes    Cook Time:  33 minutes    Total Time:  35 minutes

Serves 3

Yield: 6 mushrooms

3 strips bacon

6 large mushrooms

1 Tbsp butter

1/2 onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese

1/3 cup bread crumbs

1.  Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms.  Set caps aside, and chop stems.

2.  Add butter to skillet with bacon grease.  When melted, stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

3.  Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray.

4.  Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.

5.  Bake in preheated oven until bubbly and lightly browned, 10-15 minutes.

Mushroom Swiss Chicken Casserole

 2 chicken breasts, cooked and shredded

1 tsp onion powder

8 oz white mushrooms, cleaned and saute in 2 Tbsp butter

1 cup sour cream

14 oz can cream of chicken soup

1 tsp smoked paprika

1 1/2 tsp salt

1 cup Swiss cheese, shredded

Preheat oven to 350 degrees.  In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper.  Add in shredded chicken and sauteed mushrooms.  Mix well.  Fold in cheese.

Pour in a slightly greased 9x13 casserole dish.  Cover and bake 30 minutes. Uncover and bake another 10 minutes until the top is browned and bubbly.  Serve.

Mushroom RIce Pilaf

 1/2 Tbsp olive oil

1 small onion, diced

6 large mushrooms, chopped

3/4 cup brown rice

1 3/4 cups vegetable broth

salt and pepper, to taste

On medium heat add oil in a small sauce pan and onions; let onions cook until translucent.  Add mushrooms to the pot stirring occasionally, about 5 minutes.  Stir in rice and let it cook for 3 minutes.

Stir in vegetable broth, add salt and pepper and cover with lid; reduce heat to low and let cook for 25 -50 minutes or until the rice is tender.

Crab-Stuffed Mushrooms

 3.5 oz lump crab meat

2 oz part-skim mozzarella

1 clove garlic, minced

1 Tbsp green onions, finely diced

1 Tbsp red bell pepper, finely diced

1 Tbsp grated Parmesan cheese

1/4 tsp ground black pepper

1/4 tsp diried dill weed

1 1/4 cups mushroom caps

Preheat the oven to 375 degrees.  Remove stems from mushrooms and wash and dry the caps.  Place stem-side up in a rectangular glass dish that has been sprayed with Pam.

In a small bowl, combine crab meat, mozzrella, garlic, green onions, bell pepper, black pepper and dill weed in a small bowl.  Stir gently to combine, trying to avoid breaking up the lumps of crab as much as possible.  

Fill the mushroom caps with the mixture, pressing it firmly into the caps, and mounding it on top.  Sprinkle Parmesan cheese over the stuffed mushrooms.  Bake for 20-25 minutes in the preheated oven until the tops are lightly browned and the cheese has melted.

Pork Schnitzel

 4 boneless pork steaks (loin, shoulder or cutlets)

salt and pepper

1/2 cup all-purpose flour

2 larage eggs, beaten

3/4 cup plain bread crumbs

corn oil or other neutral cooking oil

fresh lemon slices

fresh parsley

mushroom sauce (recipe below)

Pound meat with a meat pallet to 1/4 inch thickness. (needs to be very thin). Season with salt and pepper.  Heat 1 inch of oil in a skillet to 330 degrees.  Take one piece of pork and dredge in flour, dip into the egg and then throughly coat with bread crumbs.  Bread one at a time, don't bread all the pieces at once.  Only bread adn add pieces that will all fit into your skillet.  

Fry about 3 minutes, flip and fry 3 minutes on the other side.  The schnitzel should be floating in the oil to achieve the pillowy crumb.  Remove from oil and drain on paper towels.  lat up and add 1 lemon slice to each schnitzel with a sprig or parsley.  Alternative serving idea is to top with a rich mushroom sauce (below)

Mushroom Sauce:

3 Tbsp salted butter 1 small onion, chopped 

1/2 lb sliced mushrooms

2 Tbsp flour

2 1/2 cups beef stock

black pepper, to taste

1/4 cup heavy cream, room temperature

Add butter to a skillet, melt and add the onion and mushrooms.  Saute for 8 minutes.  Add flour to make a roux, cook for 2 minutes, stirring occasionally.  Whisk in the beef broth and pepper to taste.  Let cook until thickened, about 5 minutes, swirl in the cream.  Remove from heat. Serve over Schnitzel.

German Cream Dressing for Salad:

1/2 cup heavy whipping cream

4 tsp fresh lemon juice

4 tsp granulated sugar

In a small dish combine the heavy cream, lemon juice and sugar, whisk to combine.  Drizzle over lettuce greens of your choice, romaine lettuce, butter lettuce and fresh garden tomato

Creamed Chicken

 3/4 cup sliced white or baby Bella mushrooms

1/4 cup finely chopped green bell pepper

1 Tbsp butter

2 cups cooked chicken, chopped

2 oz chopped pimientos, (optional)

1/4 cup butter (4 Tbsp)

1/4 cup all -purpose flour

2 cups chicken broth

1 tsp salt

1/2 to 1 tsp pepper, to taste

1 cup whipping cream or half n half

2 egg yolks

Saute mushrooms and green bell pepper in 1 Tbsp of butter until tender.  Stir in chicken; set aside.

In  a small saucepan, melt 1/4 cup butter over low heat.  Whisk in flour, salt and pepper until smooth and bubbly.  Gradually add the chicken broth while whisking.  Cook till thickened.  Combine the chicken mixture and sauce mixture.  Heat whipping cream (microwave 1 minute works great) and whisk in the egg yolks.  Stir into chicken mixture and heat throughly over low heat, but do not boil.  Simmer for a few minutes. 

Serve over rice, toast, biscuits or Mexican Cheese Scones.

Recipe: the farm stand

Fresh Fried Mushrooms

 10-12 mushrooms, cleaned

buttermilk

flour to coat

garlic powder

salt and pepper

paprika

 turmeric

In a bowl add all ingredients and mix until well coated.  Using a cast iron skillet with 1 inch deep oil fry the mushrooms until golden brown.  

Dipping Sauce:

2 Tbsp mayo

1-2 tsp horseradish

1-2 tsp buttermilk

1 tsp ranch dressing dip

 

Mix together in a small bowl and use to dip the fried mushrooms.

Recipe: Brenda Gantt

Stuffed Mushrooms

22 large button mushrooms, cleaned with a wet towel, take off the stems and separate into 2 bowls

3 celery stalks, peeled and finely chopped

1 onion, finely chopped

mushrooms stems, finely chopped ( after being boiled)

1/4 cup parsley, finely chopped

2-3 Tbsp olive oil

salt and pepper

1/3 cup seasoned breadcrumbs

1/2 cup Parmesan cheese

 

1.  In two separate pots, boil salted water. One for caps and the other for stems.  Boil for 2-3 minutes.  Drain the water and let them cool.  The stems in a colander and the caps on a paper towel to drain the water and dry. (caps side up) Set aside and prepare the filling mixture.

2.  In a skillet add the oil and heat.  Cook onions. When starting to brown add the celery and mushroom stems. Add salt and pepper and parsley. Cook until tender, about 10 minutes. Take off stove.

3.  Add the breadcrumbs and Parmesan cheese.  Mix all in the skillet off the heat. 

4.  Sprinkle olive oil on the bottom of a casserole dish.  Spoon the mixture into the mushroom caps, pressing into the caps.  Place into the prepared casserole dish.  

5.  Sprinkle the top of the mushrooms with a little Pecorino Romano cheese and a sprinkle of olive oil.

6.  Bake in a 375 degree oven for 30 minutes or until lightly browned on top.

Note:  You can prepare the day before. Keep in the refrigerator and when you need it bake it. 

Recipe:  Italian Grandma

  

 

Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen

Spinach Spaetzle with Mushroom Sauce

 Spinach Spaetzle:

10 oz box of frozen spinach, thawed

4 eggs

 1 tsp salt

1/3 cup cream

little flour

Thaw a box of frozen spinach and place in food processor with 4 eggs.  Blend well then put in a bowl and add salt and cream.  Add flour to make a thick batter.  Use a colander or spaetzle maker to push dough using the back of a spoon over boiling water in a large pot.  When they float they are done.

Mushroom Sauce:

olive oil

1 medium onion, diced

1 lb mini Bella mushrooms, sliced

3 clove garlic, minced

1/2 cup parsley, chopped fine

1 tsp Better than Bouillion Sauce

1/2 cup heavy cream

To make the mushroom sauce, saute an chopped onion in olive oil.  Add mushrooms and garlic.  When cooked add parsley, Better than Bouillion Sauce and heavy cream.  Cooked on medium-high heat to thicken a bit and serve over Spaetzle.  

*Note: You can add some diced ham to the mushroom sauce

Mushroom Risotto

 4 Tbsp butter

8 oz baby Bella muchrooms, cleaned and sliced

1/4 tsp salt

1/2 tsp garlic powder

4 cups water

4 Tbsp Better Tan Bouillon Seasone Vegetable Base or Vegetable broth w/o water added

1/2 cup arborio rice

 1 cup shredded Parmesan cheese

1 cup heavy cream

parsley, optional for garnish

1.  Add sliced mushrooms to a medium/large skillet over medium heat. 

2.  Season mushrooms with salt, garlic powder.

3.  Saute about 10 minutes until soft.  Pour mushrooms onto a plate and set aside, leaving leftover mushroom juices in the pan.

4.  Pour water into a small sauce pan and stir in Better than Bouillon Seasoned Vegetable Base.

5.  Place sauce pan onto the stove top over low heat just to warm it up.

6.  Add butter to skillet and melt.

7.  Once butter is melted, add in the arborio rice and stir.  Let it toast in the melted butter for about 3 minutes, stirring occasionally.

8.  Stir in one cup of the warm broth and stir.  Again, let the rice simmer while stirring until the liquid is gone.

10. Contiue this process until all of the broth has been added and absorbed.  This should take about 30 minutes.

11. Once the last cup of broth has almost been completely absorbed, stir in mushrooms.

12. Add in shredded Parmesan cheese and heavy cream.

13. Simmer for about 10 minutes while stirring.

14. Rice should be creamy with a slight bite to it.

15. Risotto should be served as soon as it is finished cooking.

16. Garnish with chopped parsley.

* Note: Instead of the water and Better Than Bouillon Seasoned Vegetable Base you can use 4 cups of vegetable broth.

Green Bean Casserole without canned soups

5 tsp butter, divided

2 cups onion, diced

salt and pepper

2 cups mushrooms, diced 

3 Tbsp all-purpose flour

3/4 cup milk

8 oz french onion dip

onion powder

2 (15 oz) frozen green beans ( already cooked in microwave following pkg directions)

2 cups cheddar cheese, shredded

6 oz container French fried onions

In a cast iron skillet saute onions, salt and pepper in 2 Tbsp butter for 5 minutes. Add mushroom until nicely carmalized.  Set aside on a plate.

 In cast iron skillet add 3 tbsp butter, flour and milk.  Mix well so there's no lumps. Add french onion dip, and onion powder, over medium heat. Stir together. Turn off the heat and add the green beans, cheddar cheese and 1/2 a container of  French fried onions. Mix well.  Top with a little more French fried onions.  Bake in the iron skillet in a 350 degree oven  for 30-35 minutes.  

Recipe: Mrs Happy Homemaker

 

Roasted Portobello Mushrooms

 4-6 portobello mushrooms, remove stems

1/4 cup melted butter

1/4 cup olive oil

1/2 tsp pink salt

1 tsp Worcestershire sauce

1/2 tsp thyme

1/2 tsp black pepper

1/2 tsp dried parsley

2 heaping tsp minced garlic

marinara sauce (optional)

Parmesan cheese

mozzarella cheese

 

 

Preheat oven to 400 degrees. Wash and dry mushrooms.  Mix seasoning in butter and olive oil in a small bowl.. Put foil on a baking sheet sprinkled with olive oil.  Top mushrooms evenly with butter seasonings.Roast in the oven for 15 to 30 minute. Larger mushrooms will take more time to cook. Liquid will come out from mushrooms.  

Top with marinara sauce (optional).  Top with Parmesan cheese and Mozzarella cheese.  Broil for 2-5 minutes until cheese melts and is golden brown.

Mushroom-Swiss Turkey Burger

 2 Tbsp extra virgin olive oil

1 clove garlic, minced

3/4 tsp ground pepper, divided

1/2 tsp salt, divided

8 Portobello mushroom caps, stems and gills removed

1 lb lean ground turkey

2 tsp Worcestershire sauce

1 tsp Dijon mustard

4 slices Swiss cheese

1 small tomato, thinly sliced

3 cups baby arugula

1.  Preheat grill to medium-high (400-450 degrees).  Combine oil, garlic and 1/4 tsp each pepper and salt in a small bowl.  Brush Portobello caps with the oil mixture; set aside to marinate at room temperature fora 10 minutes.

2.  Meanwhile, combine ground turkey, Worcestershire sauce, mustard and the remaining 1/2 tsp pepper and 1/4 tsp salt in a medium bowl.  Gently mix to incorporate.  (Do not over mix).  Shape into four 3/4 inch thick patties and set aside.

3.  Oil the grill rack.  Place the mushrooms, cap-side down, on the oiled grill rack.  Grill, covered, until just tender, about 4 minutes per side.  Transfer the mushrooms to a pate; cover to keep warm.  Oil the rack again; place the turkey patties on the oiled rack.  Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees, 4 to 5 minutes per side.  Place 1 cheese slice on each patty during the last minute of cooking.  Transfer the patties to a plate and let rest for 5 minutes.  ( If your grill is large enough, grill the Portobello caps and the patties at the same time.)

4.  Place each patty on the stem side of a Portobello cap; top evenly with tomato slices and arugula.  Cover with the remaining Portobello caps, stem-side down, and serve immediately.

 

Tips:

To prepare Portobello mushroom caps, gently twist off the stems of whole Portobellos.  Using a spoon, scrape off the brown gills from the underside of the mushroom caps.

Mushroom and Spinach Omelet

 olive oil

mushrooms, chopped

salt

3 whole garlic cloves

2 whole springs of thyme

handful of spinach

In a skillet add olive oil mushrooms and salt. Add garlic and thyme.  Cook for a few minutes to blend flavors.  Remove garlic and thyme and add spinach.  It will quickly wilt. Set aside.

 

Omelet:

3 eggs

1 Tbsp water (optional)

chives, fresh, minced small

tarragon, fresh minced small

parsley, fresh minced small

Whisk the eggs with 1 Tbsp water.  Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still.  Fold in thirds. 

*Note:  Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.

Garlic Mushrooms Cauliflower Skillet

4 Tbsp unsalted butter (or ghee)

1 Tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 lb mushrooms, cleaned

2 Tbsp low sodium vegetable stock

1 tsp fresh thyme leaves, chopped

2 Tbsp fresh parsley, chopped

4 cloves garlic, minced

salt and pepper to taste

 

Heat the butter and oil in a large skillet over medium-high heat.  Saute the onion until softenened (about 3 minutes)

Add the mushrooms and cook for about 4-5 minutes on all sides.  Make sure the mushrooms render as much moisture as possible.  Brown them a little more if necessary, to avoid the side dish becoming soggy at the end.  

Once mushrooms are well browned, add cauliflower florets.  Cook until golden and crispy on the edges, about 8-10 minutes.  Veggies must be well browned.

Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

Add thyme, 1 Tbsp of parsley, and garlic.  Cook the mushrooms and cauliflower for half a minute, until fragrant.  Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

Creamy Mushroom Soup

 16 oz mushrooms, chopped

butter

garlic, chopped

thyme

celery, chopped

onion, chopped

salt and pepper

2 Tbsp flour

1 box vegetable broth (4 cups)

1/2 cup heavy cream

dash of balsamic 

parsley, chopped

In a small pan saute 1 small amount of mushrooms in butter for garnish.

In a large pot add butter, garlic, thyme, celery, onion, mushrooms and salt and pepper.  Cook for 5 minutes. Stirring often.  Add flour to thicken.  Mix.

Add vegetable broth and simmer for 20 minutes. Using an immersion blender blend the soup.  Add the heavy cream and a bit of balsamic.  

To serve garnish with mushrooms and parsley.

Recipe:  Pioneer Woman

Fresh Fried Mushrooms

 mushroom (8 oz)

butter milk (just a bit)

self rising flour

tumeric

garlic powder

salt and pepper

paprika

In a bowl add above ingredients.  Stir to have enough to coat mushrooms.  Heat oil in a pan and drop mushrooms in hot oil until golden brown.

Dip:

2  Tbsp mayo

dash of buttermilk

1 tsp ranch dressing dip from pkg

2 tsp horseradish

 

Mix together in a small bowl and use for dipping the fried mushrooms.

Mushroom, Onion and Cheese Omelet

2-3 eggs

butter

4 mushrooms, sliced

1/3 cup onion, chopped

cheese

1.  In a small pan saute onion and mushrooms in butter.

2.  In a 6 inch skillet add stirred up eggs. Move each side to the middle and let the egg mixture fill in the space until set. (front, back, side, side)

3. Add mushroom, onions and sprinkle cheese on one side.  Fold over and cook for 1-2 minutes on each side.  Serve topped with more cheese, parsley, chives or salsa

Veggie Stuffed Mushrooms

 8 large cremini, or portobello mushrooms

1-2 Tbsps avocado oil, or olive oil

2 large shallots, small diced

1 red bell pepper, chopped very small

3 gresh garlic cloves, chopped

3 celery ribs, small diced

1 large carrot, peeled and small diced

2 Tbsp ghee or clarified butter

1 Tbsp fresh rosemary, finely chopped

1 Tbsp fresh thyme, finely chopped

sea salt and freshly ground black pepper, to taste, about 1/4 tsp each

1/4 cup freshly shredded Parmesan cheese

Preheat your oven to 350 degrees and line a large rimmed bakig sheet with parchment paper.

Clean your mushrooms, remove the stems, and pat dry.  Arrange the mushroom , on your prepared baking sheet very lightly brush with oil, then roast until tender, about 12-15 minutes, depending on their size.  Once ready, allow to cook for a minute or two, then lightly pat dry again , with a paper towel.

Meanwhile, small dice your ushroom stems, shallots, bell pepper, celery, carrot, and garlic.

Melt the ghee in a large skillet over medium heat.  Add in all your chopped veggies, fresh herbs, and sea salt and pepper to taste, then saute, stirring often, for about 5 minutes.

Divide your sauteed veggie mixture among mushroom caps and sprinkle with shredded Parmesan and a few extra herbs if desired.

You may place your stuffed mushrooms back in the oven for a minute or two, just to melt the cheese if desired.