Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Hongos y Ajo (Mushrooms & Garlic)

November 22nd, 2010 § 0 comments § permalink

Serves 4

Garlicky mushrooms make a simple yet elegant appetizer.

INGREDIENTS

1 pound crimini mushrooms, dirt brushed off
5 tablespoons Spanish olive oil
¼ teaspoon red chili flakes
5 cloves garlic, sliced
½ cup fresh parsley leaves, chopped
½ cup white wine
Juice of 1 lemon
Salt and pepper
Crusty bread for serving

PREPARATION

Brush the mushrooms clean, trim off long stems, and cut mushrooms in half if any of them are too big. In a large, heavy bottom sauté pan, heat the oil and chili flakes on medium high heat, add the garlic, and cook for about 3 minutes or until lightly browned. Next, add the mushrooms and sauté over high heat for about 5 minutes, making sure to stir the entire time. Add the parsley, wine, and lemon juice, and stir. Lower heat to simmer, and cook uncovered stirring occasionally for another 4 minutes. Season with salt and pepper, and serve over crusty warm bread.

Leek and Mushroom Frittata

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons olive oil
2 leeks, green part removed, chopped and cleaned
1 lb crimini mushrooms, stems removed and sliced
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
Salt
Freshly ground pepper

PREPARATION

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil, leeks and mushrooms and sauté until tender and golden, 10 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

Where Am I?

You are currently browsing entries tagged with crimini mushrooms at Recipes.