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Posts Tagged ‘mushrooms’

Mushroom Grilled Cheese Sandwich

Ingredients:

– 1 tablespoon butter
– 1 tablespoon olive oil
– 1 small onion, sliced
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, chopped
– 1 teaspoon thyme, chopped
– 1/4 cup white wine or broth
– salt and pepper to taste
– 1 tablespoon parsley, chopped
– 1/2 teaspoon truffle oil (optional)
– 1 cup fontina or gruyere, shredded
– 1/4 cup parmigiano reggiano, grated
– 4 slices bread
– 2 tablespoon butter

Directions:

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

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Ingredients
1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips
2-1/2 cups sliced fresh shiitake mushrooms
1 medium onion, cut into wedges
3 dried hot chilies
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup reduced-sodium soy sauce
3 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 garlic cloves, minced
1-3/4 cups fresh snow peas
1 tablespoon grated orange zest
Hot cooked rice

Directions
Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.

Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice. Yield: 5 servings.

Recipe found here: Zesty Orange Beef

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Johnsonville® Sausage Stuffed Mushrooms

Ingredients
1 package (16 ounces) Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
1/2 cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

Directions
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.

Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.

Recipe found here: Johnsonville® Sausage Stuffed Mushrooms

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Artichoke & Mushroom Toasts

Ingredients
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.

In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.

Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.

Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Recipe found here: Artichoke & Mushroom Toasts

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hearty-portobello-linguine

Hearty Portobello Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Directions
Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes.

Drain linguine; add to pan and toss to coat. Serve with cheese. Yield: 4 servings.

Recipe found here: Hearty Portobello Linguine

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stir-fry-rice-bowl

Stir-Fry Rice Bowl

Ingredients
1 tablespoon canola oil
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup sliced baby portobello mushrooms
1 cup bean sprouts
1 cup fresh baby spinach
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili garlic sauce
4 large eggs
3 cups hot cooked brown rice
1 teaspoon sesame oil

Directions
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg. Yield: 4 servings.

Recipe found here: Stir-Fry Rice Bowl

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chicken-with-wine-sauce

Chicken with Wine Sauce

Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken. Yield: 4 servings.

Recipe found here: Chicken with Wine Sauce

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