Bourbon Mushrooms

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My love for cooking with bourbon is well known around here and when I see it in the title of a recipe, chances are I will try it.  Bourbon really gives some recipes a great flavor.  I cannot stand to drink it but I love cooking with it.

I’ve made a few mushroom recipes over the past few weeks and these were one of our favorites.  Of course I served them with steaks I marinated in…bourbon!  Mushrooms can really take on the flavor of whatever they are cooked it (at least in my opinion) and these were very good.

I used plain old button mushrooms but I think using creminis would be good as well. I also think using fresh herbs instead of dried would be great.

Bourbon Mushrooms

Bourbon Mushrooms

1/4 cup butter
1/4 cup olive oil
2 lbs mushrooms ~ I quartered mine
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup bourbon ~ I used Jim Beam
3 garlic cloves, minced
2 tsps dried parsley
2 tsps dried thyme

In a large skillet over medium heat, melt the butter and olive oil together. Add quartered mushrooms, salt and pepper. Cook until the mushrooms are tender and most of the liquid has been evaporated ~ about 15 minutes. Add the bourbon and cook for 3 minutes more.

Turn heat to low and add the garlic and herbs. Cook for 2 to 3 more minutes.

Serve hot.

Source:  Plain Chicken

Happy Cooking!

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Cremini, Bacon and Shallot Crustless Quiche

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This quiche was the most popular dish at the couples shower.   I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time.  I found the recipe on the Food Network site and it’s from the Food Network Kitchens.

Gruyere cheese is really expensive but is worth it in this recipe.  I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment!  I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.

Please forgive the really lousy picture.  As you can see, I was following around behind people to try and get pictures.

VIEW PRINTABLE RECIPE HERE!

Cremini, Bacon and Shallot Crustless Quiche

8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives

Preheat oven to 350º.

Cook the bacon over medium-high heat until crisp. Drain on paper towels.

Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.

Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.

Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.

Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.

Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.

Makes about 8 or 9 servings depending on the type of pan you use.

Happy Cooking!

Panko Mushrooms

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I found this recipe on Pinterest and my daughter tried it and loved it so I tried it as well.  It’s so good!

I took my daughter’s advice and added some grated Parmesan cheese to the Panko and I think I would do that from now on.   They are easy to make and I think they would be good for a party and are a great way to use up mushrooms that are starting to look a little sad.

Originally, the recipe came from Food & Wine.

***Adding here that The Low Fat Chick tried this recipe and baked them which is a GREAT option ~ here is the link to how she did it ~ Chives and Asiago Mushrooms.  She has an awesome blog so I hope you will check it out!

Panko Mushrooms

VIEW PRINTABLE RECIPE HERE!

2 eggs, beaten
2 cups Panko
12 large mushrooms, cleaned and stems discarded
Vegetable oil for frying

In a skillet, heat the oil until it starts to shimmer.

Put the Panko (and Parmesan, if using) onto a plate and beaten eggs into a bowl. Dip the mushrooms into the egg, then the Panko.

Fry the mushrooms until golden, over medium high heat being careful not to let them burn. They only take a minute or two to cook. Make sure you roll them over so all sides get brown.

Drain on paper towels and season with salt.

Serve right away.

Makes 4 servings

Happy Cooking!

Really Good, Really Easy Slow Cooker Spaghetti Sauce

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Thank you all for the nice comments and messages regarding Mr. Meat Eater.   The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news.  We will hear for sure what the problem is on the 22nd.  I will drive myself nuts until then of course.

In the meantime, I will get back to blogging.

I really, really love this sauce.  It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not.  If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.

It is great just served with pasta and would be equally good used for lasagna or ziti or whatever.   You can use Italian sausage instead of the ground beef if you prefer.  The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.

I found the recipe on the Betty Crocker website originally.

Really Good, Really Easy Slow Cooker Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)

Spray 5-quart slow cooker with cooking spray.

In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.

Spoon sausage or beef mixture into slow cooker.

Stir in all remaining ingredients.

Cook on LOW for 8-9 hours.

Serve over your favorite pasta.

Makes 24 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Roasted Mushroom Green Beans

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I am just starting to play catch-up with the recipes I made right before my gout attack and this is one of them.

I found this recipe on Pinterest although it was pinned from Kalyns Kitchen and it is WONDERFUL!!  It’s easy to make and would go well with almost any main dish.  I made it as the recipe stated except I went heavy on the Parmesan because I love it.

Roasted Mushroom Green Beans

8 oz. mushrooms, sliced in 1/2 inch slices ~ I used Baby Bellas
1 lb. fresh green beans, thin ones are preferred ~ I used Haricot Verts
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese ~ I used much more

Preheat oven to 450º. Clean mushrooms with a damp cloth and slice. Wash and trim green beans if needed. Cut green beans in half although I did not do this since mine were not long.

Put green beans and mushrooms into a Ziploc bag. Stir together olive oil and balsamic vinegar and pour over, then smoosh the bag or so all the beans and mushrooms are lightly coated with the mixture.

Arrange green beans and mushrooms on a large cookie sheet, spreading them out so the beans and mushrooms are not crowded. Roast for 20-30 minutes and check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans and mushrooms with salt and pepper to taste and then sprinkle grated Parmesan over the top and serve hot.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Here’s to a New Year!

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I always love the new year.  This year we have my daughter’s wedding in June to look forward to.  We are all very excited about it!

On my Facebook page for A Recipe A Day, I said that I don’t like resolutions.  In fact, I hate the word.  It sets me up for failure.  I usually make goals and my goals for this year are more cooking, more blogging, more reading, more crocheting, teach myself to knit, and work on that household organizing that always seems to get away from me.   What are your goals for this year?

I decided to start the new Gooseberry Patch giveaway tomorrow instead of today since it’s a busy day.  We are taking down the few decorations I put up this year and watching football and basically sitting on our butts.

Last night, Mr. Meat Eater and I stayed home and grilled steaks and watched movies.  I made garlic mushroom steak which is one of my favorite recipes.  It’s super easy, can be used on any cut of steak, and is delicious!

I got this recipe off a now non-existent message board on AOL years ago.

Garlic Mushroom Steak

Steak:
1/4 cup steak sauce
1 small onion, chopped
1 tbsp brown sugar, packed (use more if you want it sweeter)
3 New York strip steaks (use your favorite cut)

Mushrooms:
2 (8 ounce) pkgs mushrooms, sliced
2 tbsps olive oil
2 tbsps soy sauce
2 tsps steak sauce
3 cloves garlic, minced
2 tbsps chopped fresh parsley

Steak: Mix the steak sauce, onion, and brown sugar in a ziplock bag, add the steaks, and smoosh it around (after closing the bag) to make sure all the steak is covered. Marinate at least 30 minutes in the refrigerator. I usually marinate about 5-6 hours.

Mushrooms: Mix the sliced mushrooms with all the ingredients except the parsley in a baking dish. Cover with foil and bake at 350º for 10 minutes, uncover and stir, return to oven for another 8-10 minutes.  You can also put this all in some heavy-duty aluminum foil and toss on the grill with the steaks.

Remove the steaks from the marinade (throw away any leftover marinade) and grill to your desired degree of doneness.

Makes 3 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Brunch Mushroom Frittata

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I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!