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!

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!

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!

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!