Tag Archives: mushroom

Recipe: Mushroom Steak Topper (or Stuffed Mushroom Caps)

Bryan and I have worked on this recipe for a while. We’ve tried several different wines and think that Shiraz pairs with the Sharp Cheddar the best. As for the cheese, the sharper, the better! Garlic, butter, wine, and cheese: always a winner!

Ingredients:

  • 2 Tbsp. butter
  • 2-3 cloves garlic, minced
  • 8-16 oz. White Button Mushrooms or Baby Portabella Mushrooms (for steak topper, quarter whole mushroom; for caps, carefully remove stems)
  • 1/4-1/2 c. Shiraz Wine (feel free to use your favorite wine)
  • 4-8 oz. Extra Sharp White Cheddar Cheese (for steak topper, shred; for caps, cube enough for one square to fit inside each cap)
  • Salt and pepper to taste

Instructions:

First, clean your mushrooms gently with a brush or soft towel (note: you should not use water on mushrooms, as it makes them spongy; I recommend organic, to be on the safe side). If you are making Mushroom Caps, gently remove the stems and discard or sautée on the side; if you are making the Steak Topper, quarter each mushroom, including the stems.

Melt butter in a large skillet over medium low heat and add minced garlic. Add mushrooms to the skillet and brown (for caps, place top side down and flip half way through cooking). Sprinkle with salt and pepper as desired. Once the mushrooms are golden brown, add the wine to the bottom of the pan, cover and simmer for 15-20 minutes. Once most of the wine has reduced, top with cheese and continue to cook covered for 3-4 minutes.

Mushroom Caps are an excellent appetizer or side dish. We typically end up making them as a steak topper, as it’s a less time consuming process in the long run. The mushrooms also make an excellent baked potato topper! Bon Appetit!

Recipe: Organic Veggie Omelet

Organic Veggie Omelet with Homemade Hearty Sourdough Toast

Serves 2.

Ingredients:

  • organic olive oil (mist or about 1 tsp.)
  • 1 medium organic carrot, thinly sliced
  • 1/4 c. organic red onion, diced
  • 2 large organic silver mushrooms, chopped
  • 8-10 organic grape tomatoes, halved or quartered (depending on size)
  • 5 organic eggs
  • 1/4 c. organic whole milk
  • salt, pepper to taste
  • 2 oz. of your favorite cheese (we used gouda with mustard seed)
  • 2-4 Tbsp. fresh organic parsley leaves, chopped
  • 2-4 Tbsp. fresh organic cilantro leaves, chopped

Instructions:

  1. Spray omelet pan with organic olive oil. Heat to medium heat.
  2. Add chopped veggies and sautee for 5-7 minutes.
  3. Meanwhile, beat eggs and milk together with salt and pepper.
  4. Reduce heat to medium low and pour eggs over veggies.
  5. Add cheese and let cook through for 5-7 minutes. (Tip: Run your spatula along the outside edge of the pan to release eggs from edges of pan; tilt pan towards released edge so the liquid egg on top runs under the portion your loosening.)
  6. Fold in half or scramble.
  7. Top with freshly chopped cilantro and parsley.
  8. Serve hot.

Not seen: Fresh hot coffee and my friend Shannah! So good to hang out with her! When I plated our breakfast, Shannah remarked, “Yum! That looks like something I’d see on a blog I read.” She was referring to my blog. So, of course, I had to take a picture. 🙂

After our brunch, I met my friend Jan at the gym for her first post-baby workout! She was so excited to finally be released to workout and I was so excited to have my workout buddy back! 🙂 Now for some chicken and black bean chili in a leftover sourdough bread bowl and off to run Saturday errands before Bryan wakes up for our evening meal.

Whole Wheat Mushroom Apple Smoked Gouda Pierogies from Simply Life Blog

Simply Life's Whole Wheat Pierogies

I found this recipe on one of my favorite blogs: Simply Life. My first experience with pierogies was actually in Poland! After college graduation, I packed my bags and went on a two month Baltic Musical Missions Team to Poland and Latvia with a group of friends. Living out of a duffle for two months and sleeping on the floor is quite the experience – one everyone should have at some point in their lives, in my opinion. We did concerts two or three nights a week, played music on street corners while passing out tracts and concert invitations, and did sports clubs and children’s Bible clubs too. It was a blast! I think I need to pull out my European scrapbook and reminisce tonight.

Anyway, back to pierogies! Pierogies is one of my favorite dishes. It’s basically a dough pocket filled with your favorite things: meat, cheese, fruit, whatever. One of my favorites is blueberry filling. Another is filled with mashed potatoes, spinach, and feta. I came across this recipe today and can’t wait to try it. For the full picture illustrations on how to make these, check out Simply Life’s blog. Okay, here it is:

Whole Wheat Mushroom Apple Smoked Gouda Pierogies

Ingredients:

For the Pierogi Dough:

  • 1/4 cup smooth applesauce, plus more for serving (optional)
  • 1 tbs. olive oil, plus more for cooking
  • Salt
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour

For the Filling:

  • 1 tbs. olive oil
  • About 6 oz. button mushrooms, sliced
  • Salt
  • 1 small onion, chopped
  • Thyme, fresh or dried, to taste
  • Paprika, to taste
  • 1 cup smooth or chunky applesauce
  • About 1/3 cup smoked gouda, shredded or chopped into small pieces

Directions:

1. Make the pierogi dough by whisking the applesauce, 1 tbs. olive oil, 1/2 tsp. salt, 1 egg and 1/2 cup warm water in a bowl. Place the flour in another bowl and slowly stir in the applesauce mixture.

2. Place the dough onto a floured surface and knead 1 to 2 minutes, until smooth, dusting with flour as needed. Cover with plastic wrap and set aside about 30 minutes.

3. Make the filling by heating 1 tbs. olive oil in a large skillet over medium heat. Add the mushrooms, season with salt and cook until browned, about 4-6 minutes. Add the onion and cook until tender, about 4 minutes. Season with salt to taste.

4. Roll out 1/2 the dough to less than 1/8 inch thick, keeping the other 1/2 covered with plastic wrap. Cut the dough into rounds using a drinking glass or cookie cutter. Meanwhile bring a large pot of salted water to a boil. Beat the remaining egg in a small bowl and set aside.

5. Stir in the thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring mixture to a simmer. Cover and cook about 5 minutes. Then uncover and cook until thickened, about 4-8 minutes.

6. Top each round with 1 tbs. of the mushroom filling (it may not seem like a lot but if you put too much it won’t seal up properly). Sprinkle with a touch of smoked gouda cheese. Brush the edges of the dough with the beaten egg and fold in half. Seal by gently pushing down with a fork along the edges. Repeat with the remaining dough and filling.

7. Heat about 2 tbs. olive oil in a medium skillet over medium heat. Boil the pierogies in batches (I did about 5 at a time), for about 5 minutes each, then transfer to the heated skillet. Cook until browned, about 3-5 minutes. Serve with applesauce, if desired, and enjoy!

Recipe: Spinach Bacon Mushroom Quiche

Ingredients:

  • 5 oz. (or 1/2 bag) of frozen chopped organic spinach
  • 5 oz. (or 1/2 bag) of frozen mixed organic mushrooms
  • 1/2 lb. all-natural bacon (2 slices whole for decoration on top of the quiche; cut the rest into small pieces with kitchen shears before frying)
  • 4 all-natural large eggs
  • 2 c. organic 2% milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1 1/4 c. shredded Farmer’s cheese (or your favorite cheese: Swiss, Cheddar or Mozzarella would also be good)
  • 1/2 recipe of perfect, flaky pie crust (find recipe here)

Instructions:

  1. Make dough. You make this ahead and chill it if you want, then roll it out when you’re ready to bake. I had 1/2 recipe left from making my chicken pot pie earlier this week, so I pulled that out of the fridge and cut it in half. I rolled out 1/2 into a 10″ round for my 9″ pie plate. Then I took the last portion and divided it into 6 equal parts, rolled them into little balls, and flattened out into about 3″ circles. I put these into a 6 muffin baking dish. (You can do this while your bacon fries, as long as you don’t have the heat up too high where it cooks too quickly.) No need to grease your pans! There’s enough grease in the dough that it won’t stick!
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Thaw spinach and mushrooms. Squeeze out excess water (I used a paper towel and strainer for this; you could use cheesecloth if you have it around).
  4. Meanwhile, cook bacon over medium heat. Don’t get it too crispy, since it will be cooked a little more as the quiche bakes. Drain on paper towel lined plate.
  5. Shred cheese (or your favorite cheese: swiss, mozzarella, or cheddar would also be nice).
  6. Whisk milk, eggs, salt, pepper, and thyme together.
  7. Assemble and bake:
  • Combine spinach, mushrooms, bacon, and cheese and disperse in each pie shell.

Shells with spinach, bacon, mushroom, and cheese (egg mixture to the side)

A Closer Look at the Filling

  • Pour egg mixture over top.

Ready for the oven!

  • Just before baking, place 2 whole pieces of bacon in a criss-cross on top of quiche.
  • Bake at 350F. The muffin pan took about 40 minutes, where as the larger quiche took 50-60 minutes. (I started the timer at 30 minutes and kept adding 5 minutes until the tops were golden brown.)

Finished Products!

  • Let cool slightly before eating.

Spinach Bacon Mushroom Quiche

I served mine with coffee, fresh strawberries and blueberries. Yum!

Waiting on the coffee... 3 place settings because my brother is in town for the weekend (he was shocked when I brought him breakfast in bed)!

Breakfast is served! My sister gave me these adorable antique tea services, perfect for today!

Bon Appetit!

Mushroom Mac ‘n’ Cheese (Feb. 8, 2010)

Ingredients

2 Tbsp. butter

1/3 c. flour

1 clove garlic, minced

1 tsp. salt

1 tsp. pepper

8 medium mushrooms, quartered

3 oz. swiss cheese, shredded

1 c. part skim ricotta cheese

1/2 c. 99% fat free chicken broth

1/2 c. fat free milk (or Lactaid)

1 c. whole wheat noodles

Directions

Cook noodles according to package directions.

Meanwhile, saute mushrooms and garlic in 1 Tbsp. unsalted butter. Season with salt and pepper.

In a separate pan, melt 1 Tbsp. butter over Medium heat. Slowly whisk in flour till a thick consistency. Whisk in chicken broth and milk till smooth. Add shredded cheese. Stir occasionally till thoroughly mixed and creamy. Add mushrooms.

Drain pasta and add to sauce. Serve.

For another twist, add 1 c. cubed cooked chicken or 4-8 slices of deli ham, chopped into small pieces.

Number of Servings: 4