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Posts Tagged ‘mushrooms’

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Ingredients
1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
2 cups low sodium chicken broth
4 large red, yellow, or orange bell peppers
2 teaspoons olive oil, divided
salt and ground black pepper
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , sliced on thin bias
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 ounces cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped

Directions
Prepare rice according to package directions substituting chicken broth for water.

Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.

Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.

Add onions and celery and continue to sauté 4 minutes.

Add mushrooms and cook until vegetables are tender.

Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.

Serve immediately.

Recipe found here: Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

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Thai Shrimp Linguine

Thai Shrimp Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

Directions
Cook linguine according to package directions, adding snow peas and linguine at the same time.

Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through.

Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.

Recipe found here: Thai Shrimp Linguine

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Mushroom Chicken Cacciatore

Mushroom Chicken Cacciatore

Ingredients
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1-1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

Directions
In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken.

Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti. Yield: 4 servings.

Recipe found here: Mushroom Chicken Cacciatore

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Homestyle Spinach and Mushrooms

Homestyle Spinach and Mushrooms

Ingredients
½ cup grated Parmesan cheese
1 cup crushed croutons for topping
1 cup mayonnaise
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup milk
20 ounces frozen, chopped spinach cooked, well drained
4½ ounces sliced mushrooms

Directions
In a medium bowl combine dressing mix with milk and mayonnaise. Mix well. Cover and refrigerate 30 minutes to thicken.

Combine dressing with spinach, mushrooms and cheese in a 9-inch baking dish. Top with croutons. Bake at 325°F for 25 minutes or until thoroughly heated.

Serves: 5 Prep Time: 25 min.Cook Time: 25 min.

Recipe found here: Homestyle Spinach and Mushrooms

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Beef & Mushroom Braised Stew

Beef & Mushroom Braised Stew

Ingredients
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons California Olive Ranch® Olive Oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

Directions
Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.

In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.

Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes. Yield: 6 servings.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Recipe found here: Beef & Mushroom Braised Stew

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Mouth-Watering Stuffed Mushrooms

Mouth-Watering Stuffed Mushrooms

Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Recipe found here: Mouth-Watering Stuffed Mushrooms

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Mushroom Risotto

Mushroom Risotto

Ingredients
2 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock* (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Directions
1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Recipe found here: Mushroom Risotto

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Mushroom Pork

Mushroom Pork

Ingredients
1 pork tenderloin (about 1 pound)
1 garlic clove, peeled
Paprika
2 tablespoons butter
1 cup sliced fresh mushrooms
2 to 3 teaspoons lemon juice
1/4 teaspoon dried marjoram
Salt and pepper to taste
1 tablespoon King Arthur Unbleached All-Purpose Flour
3/4 cup cold water
Hot cooked rice

Directions
Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.

In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice. Yield: 3 servings.

Recipe found here: Mushroom Pork

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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Ingredients
48 large fresh mushrooms
1 package (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links (or Ground Italian Sausage)
1/2 cup dry bread crumbs
1 package (8 ounce) cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup Kraft Grated Parmesan Cheese
2 tablespoons Bertolli® Extra Light in Taste Olive Oil

Directions

1 Preheat oven to 400ºF.

2 Remove mushroom stems and discard; set caps aside.

3 Place mushroom caps on foil-lined baking sheets; set aside.

4 Remove sausage casings.

5 In a skillet, heat Bertolli® Extra Light in Taste Olive Oil over medium heat and cook and crumble sausage until no longer pink; drain.

6 Remove from heat. Stir in bread crumbs and set aside.

7 In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

8 Combine cream cheese mixture and sausage.

9 Fill each cap with sausage and cream cheese mixture.

10 Sprinkle with Kraft Grated Parmesan cheese.

11 Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.

12 For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil.

Recipe found here: Sausage Stuffed Mushrooms

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Sauteed Wild Mushrooms

Sauteed Wild Mushrooms

Ingredients
2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Directions
Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 – inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Yield: 4 servings

Recipe found here: Sauteed Wild Mushrooms

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