Teriyaki Snow Peas and Mushrooms

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I think if it weren’t for Mr. Meat Eater, I could cheerfully never eat meat again.  I crave veggies and I am always on the prowl for something new to do with them because I’m not a fan of “plain” veggies when I can have “fancier” veggies.

Super easy recipe and it’s easy enough to make at the last minute.  I think it works with just about any main dish.

Teriyaki Snow Peas and Mushrooms

1 tbsp vegetable oil
1/2 lb snow peas
8 ozs mushrooms, sliced ~ use your favorite
2 tbsps teriyaki sauce

Heat the oil in a skillet over medium-high heat. Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.

Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.

Makes 4 servings.

Happy Cooking!

Sausage Stuffed Mushrooms

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I am still stunned at myself for choosing to make a Sandra Lee recipe as she is not a favorite of mine and I usually don’t watch her show.  For some reason, I had the FN on before the holidays and Sandra made these mushrooms and since I am addicted to mushrooms,  I tried them.  They ARE good!  They take a bit of time to make but are easy to assemble.

The pictures are lousy because I didn’t get a chance to put them on a plate before they were scarfed up!  I had to elbow my way in to grab a couple pictures.

Stuffed Mushrooms

24 large stuffing mushrooms
olive oil
4 links sweet Italian sausage, removed from casing
1 1/2 cups diced leeks
1 cup cornbread stuffing
1/2 cup warmed chicken broth
1/2 tsp dried sage
1 tsp minced garlic
1/4 cup grated Parmesan cheese, divided

Preheat oven to 375º. Spray a cookie sheet with cooking spray and set aside.

Wipe mushrooms clean and remove stems but save the stems. Brush each cap with some olive oil.

Dice the stems.

In a large skillet over medium heat, add 2 tbsps olive oil. Add mushroom stems and cook for 1 minute. Add sausage; breaking up any clumps. Saute for 3 minutes. Add the diced leeks and saute for another 3 minutes or until the sausage is completely cooked through and the leeks are tender. Remove from the pan and set aside.

In a medium bowl, combine the stuffing and warmed broth. Let sit for a minute or two until the stuffing softens. Stir in sausage mixture, sage, garlic, and 2 tbsps Parmesan into stuffing.

Fill each mushrooms with some stuffing mixture and place on prepared cookie sheet. Sprinkle mushrooms with remaining 2 tbpsp of Parmesan.

Bake for 20-25 minutes.

Serve immediately.

Makes 6-8 servings.

Happy Cooking!

Warm Mushroom Salad and Some Blog Housekeeping

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Something else that I want to do this year is to make an index tab at the top of the page to make it easier to see what all is here.  That will take a bit of time so maybe in the next couple of months that will get done.

The printing issue continues to vex me so I found a neat little site that will take a page from here and put it into a printable form.  You will have to copy the URL of the page you are trying to copy, then go to Print Friendly, paste the URL in the bar and hit print preview.  From that page you can print, put it in a PDF, or email it.  It works, I’ve tried it.  I’ll be adding the button to my sidebar here shortly.  That’s about the best I can do until wordpress puts in a printer friendly function.

Now, the recipe.  This salad is the BOMB!!  I love mushrooms ~ I mean I REALLY love mushrooms.  I was in mushroom heaven eating this.  It’s super easy to make and I can’t see any reason why you can’t just use whatever mushrooms you like.

Remember I said I was going to cook from my cookbooks more?  This recipe is adapted  from one of my newer cookbooks ~ More Recipes Worth Sharing by Favorite Recipes Press.  Really delicious recipes in this book and well worth buying!

Warm Mushroom Salad

2 tbsps olive oil
2 shallots, sliced thinly
8 ozs white mushrooms, sliced
4 ozs shiiitake mushrooms, sliced
4 ozs baby bella mushrooms, sliced
2 tbsps olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
6 cups salad greens
2 tbsps olive oil
2 tsps balsamic vinegar
4 ozs crumbled Gorgonzola cheese

Heat 2 tbsps olive oil in large skillet over medium-high heat. Add shallots and saute until shallots begin to caramelize. Add all the mushrooms, 2 tbsps olive oil, sand salt and pepper and continue to saute until the mushrooms are tender. Stir in the 1 tbsp balsamic.

Toss the salad greens with 2 tbsps olive oil and 2 tsps balsamic and season with salt and pepper if desired. Arrange the salad greens on a platter and spoon the warm mushrooms mixture over the greens. Sprinkle the Gorgonzola over the top.

Serve warm.

Makes 6-8 servings.

Happy Cooking!

Mushroom Chicken

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This is another recipe I found on Food.com.  It was posted by Charlotte J.  I’ve made it a few times over the years and we love it.  There’s something about the combo of chicken, cheese and mushrooms that I just go crazy for.  This is very easy to make comfort food and I wouldn’t hesitate to make this for company.  It’s great served with mashed potatoes and a green vegetable.

Mushroom Chicken

4 boneless skinless chicken breasts
1/4 cup flour
3 tbsps butter
1 cup mushrooms, sliced ~ I used an 8 oz. box of mushrooms, sliced
1/2 cup chicken broth
salt and pepper to taste
1/3 cup mozzarella cheese ~ I used more
1/3 cup grated Parmesan ~ I used more
1/4 cup sliced, green onions ~ I didn’t use this time

Heat oven to 375º.

Flatten chicken if thick. Place in a ziplock bag and add the flour and shake to coat the chicken.

Melt butter in a large skillet and brown the chicken on both sides and place in a lightly greased baking pan.

Saute mushrooms in the same skillet until they are tender. Add broth, salt and pepper to taste and bring to a boil Continue boiling for 5 minutes to reduce the liquid.

Spoon or pour sauce over chicken and bake uncovered for about 15 minutes. Sprinkle with the cheeses and return to the oven to continue baking until the cheese has melted.

Makes 4 servings.

Happy Cooking!

Goat Cheese and Mushroom Tart

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This is such a simple appetizer but packs loads of flavor.  It was a huge hit at our party and with my family.  I made it again the next day so we could have a bigger piece.  It would be great as a light supper as well as an appetizer.

Goat Cheese and Mushroom Tart

Mushroom Filling:
8 ounces baby bella mushrooms
3/4 cup coarsely shopped onion
2 tbsps butter
salt to taste
1/2 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp mayonnaise
1/2 tsp Worcestershire sauce

Tart:
1 refrigerated pie crust
1/3 cup crumbled goat cheese
Leaves from 3 or 4 sprigs of fresh thyme

To make the spread:
Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.

Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.

Spoon into a small bowl and let it stand until cool. Add lemon juice, mayo and Worcestershire sauce and mix well.

This filling may be made 1 day ahead and refrigerated until needed.

For the tart:

Preheat the oven to 450º. Let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet.

Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go.

Bake for 10 minutes. Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.

Remove from oven and cool pan on wire rack for 10 minutes before serving.

Makes 6 servings.

Happy Cooking!

Not Your Mother’s Green Bean Casserole

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Or, rather, MOSTLY not your mother’s green bean casserole.  Paula Deen has taken one of our Thanksgiving must-haves and really turned it into a scrumptious casserole.  Even Mr. Meat Eater took seconds (that’s what I should have had a picture of).  I could have just eaten it and nothing else it was that good.

It’s very easy to make although a bit more time-consuming than the old Campbell’s Soup version.  It’s really delicious so give it a try!

Paula Deen’s Green Bean Casserole

1/3 cup butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 can cream of mushroom soup
1 (2.8 oz) can French-fried onion rings
pinch of salt, black pepper, and garlic powder
1 cup grated Cheddar cheese

Preheat oven to 350º.

Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.

Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.

Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish.

Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Makes 6 servings.

Happy Cooking!

Portobello Bake

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Mushrooms are one of my very favorite foods and I will eat them just about any way.  This recipe is easy and, of course, I tweaked it some from the original.  I found it on food.com posted by Dreamer in Ontario.

In the picture, I have sliced them into strips and I really think it looks like meat on my plate.  I served it with quinoa salad .

Portobello Bake

1/2 cup almonds
1/4 cup olive oil
1/4 cup soy sauce
1/2 cup water
2 tbsps balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
6 large portobello mushrooms, stems removed, wiped clean and gills removed if desired
1 small onion, diced

Preheat oven to 350º.

In a food processor, grind almonds until powdered. Add the oil, soy sauce, water, vinegar, garlic, oregano and process until well blended. I used my mini chopper with no problems.

Place mushrooms in a baking pan upside down (stem side up) in one layer. Sprinkle the onions over the mushrooms and pour the sauce over the top.

Bake, uncovered, for 30 to 35 minutes or until the mushrooms are tender.

To serve, slice into slices ~ one mushroom per person.

Makes 6 servings.

Happy Cooking!