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!

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!

Mushroom Noodles

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These noodles are an excellent side dish for just about any meal.  They are easy to make and taste delicious.  Adding chicken, ham or shrimp would make this a complete one-dish meal.  I got the recipe years ago from a community cookbook.

Mushroom Noodles

Mushroom Noodles

3 cups uncooked egg noodles
2 cups quartered fresh mushrooms
1/2 cup green bell pepper, diced
1/4 cup green onion, sliced
3 tbsps butter, divided
1/2 tsp garlic salt
1 tbsp flour
2/3 cup milk
1/2 tsp seasoned salt
1/3 cup dry white wine
2 cups grated Monterey Jack cheese

Cook noodles as directed on package. Drain and set aside.

Saute mushrooms, bell pepper and green onion in 2 tbsps of the butter in a large skillet. Sprinkle with garlic salt. Remove veggies and set aside.

Combine 1 tbsp butter and flour in the skillet and let the flour cook for a minute to get rid of the flour taste. Gradually add the milk, stirring and cooking until smooth and thick. Blend in seasoned salt, wine and 1 cup cheese. Cook until cheese melts, stirring constantly. Stir in noodles and veggies.

Spoon mixture into a lightly greased 1 1/2 quart casserole. Top with remaining cheese. Bake at 350º for 20 minutes.

Makes 4-6 servings.

Happy Cooking!

My Signature

Stuffed Portobellos

3 Comments

This recipe is delicious!  When I was having trouble eating, I made it a few times.  There is a bit of prep time but other than that, it is a very easy recipe. I found the recipe in BH&G over the summer.

Stuffed Portobellos

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!

My Signature

Pesto Stuffed Mushrooms

6 Comments

I found this recipe on the internet (cdkitchen, I think) quite awhile ago and it’s been sitting in my “to-try” pile.  I had some pesto in the fridge that I needed to use up so I finally tried the recipe.  It’s delicious!  It’s easy to make and would be perfect for a party or to have as a side dish like we did. I cut the recipe in half.

Pesto Musrooms Added

Pesto Stuffed Mushrooms

24 large mushrooms, cleaned and stems removed and saved for the stuffing
melted butter (a couple of tbsps should be enough)
additional 3 tbsps butter
2 tbsps minced onions
1 clove garlic, minced
3/4 cup pesto
1/4 cup breadcrumbs
melted butter (a couple of tbsps should be enough)
Parmesan cheese, optional

After removing stems from caps, brush mushrooms with the melted butter and place in a lightly greased pie plates or baking dish.

Mince the stems.

In a skillet, melt the butter and saute the stems, onions, and garlic until softened. Combine this mixture with the pesto and breadcrumbs, mixing well. Spoon the mixture into the caps, mounding it. Sprinkle with grated cheese if desired.

Bake at 400º for 10 to 15 minutes until tender and lightly browned. Serve immediately.

Makes 12 servings of 2 caps per serving.

Pesto Mushrooms 2 Added

Happy Cooking!

My Signature

Cheesy Mushroom Appetizers

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These are so good.  The recipe is easily doubled and would be perfect for any party.

cheesy-mushroom-appetizers-added

Cheesy Mushroom Appetizers

1 (8 ounce) refrigerated crescent rolls
1 (8 ounce) pkg. cream cheese, softened
1 (6 ounce) can mushroom pieces and stems, drained and chopped
3/4 tsp garlic powder
1/4 tsp Cajun seasoning
1 egg
1 tbsp water
2 tbsps grated parmesan cheese

Unroll the dough into 2 long rectangles, sealing seams and perforations.

In a bowl, combine the cream cheese, mushrooms, garlic powder and Cajun seasoning. Spread over the dough to within 1 inch of the edges.

Roll up, jelly-roll style, starting with the long side. Seal the edges as best you can. Place seam side down on a lightly greased baking sheet.

Beat egg with water and brush over dough. Sprinkle with cheese.

Bake at 375º for 20-25 minutes or until golden brown.

Cut into slices and serve.

Makes at least 8 appetizers.

Happy Cooking!

my-signature19

Recipes from Blog Challenge Pick #4

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I am woefully behind, I think, in my challenge so I’ll just add a new one every as often as I can instead of every week.

This pick comes from Sister Cooks which has allergy free recipes.  The recipe is Pasta with Mushroom Garlic Sauce and it is fantastic!  I made it as a side dish to go along with baked chicken drumsticks.  Everyone here loved it and I am looking forward to the few leftovers for lunch.  It’s very easy to make and you could easily use it as a main dish instead of a side.  Next time I make it, I am going to add a pinch or two of red pepper flakes for a little heat.

I hope you’ll give this recipe and try and check out the other recipes on the blog.

mushroom-pasta-added

Happy Cooking!

my-signature10

Easy Skillet Chicken and Mushrooms

3 Comments

I tried this recipe for the first time last night and it was very good.  I used an 8 ounce package of mushrooms and a whole bunch of green onions.  I also just eye-balled the lemon juice and Marsala so I probably ended up using more.

skillet-chicken-with-mushrooms-006

Easy Skillet Chicken and Mushrooms

4 boneless, skinless chicken breast halves
1/3 cup flour
1/8 tsp freshly ground pepper
1/2 tsp garlic powder
1/4 tsp paprika
2 tbsps olive oil
1 tbsp butter
4 ounces fresh sliced musrooms
4 green onions, thinly sliced
2 tbsps Marsala wine
2 tbsps fresh lemon juice

Place chicken breasts between sheets of plastic wrap and gently pound until they are a thin, even thickness.

Combine flour, pepper, garlic powder and paprika on a plate and coat chicken breasts.

In a large skillet, heat olive oil and butter over medium heat and saute chicken until thoroughly cooked. Remove from pan and place on a plate and set aside.

Add mushrooms and green onions to the skillet, adding a little more butter if needed and saute until tender. Add the Marsala and lemon juice and simmer for 1 minute. Put chicken back in the skillet and simmer for a few minutes.

Makes 4 servings

skillet-chicken-with-mushrooms-004

Happy Cooking!

my-signature10

Parmesan Stuffed Mushrooms

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Well, I am getting ready for Hurricane Hanna (or is it still a tropical storm?) today. I am really not doing much ~ checking batteries, getting ice and some dog food, and bringing a few things in from outdoors. The last time we had a tropical storm roll through, we ended up with a tree falling on our house and no power for 10 days. So, I just make sure we have the basics and that’s it. It’s probably NOT the way to go about it but it works for us. Now that I’ve said that, we’ll probably get creamed, LOL! If I don’t update this blog for a few days, it’s only because we have no power!

Today’s recipe is delicious. I love mushrooms and I think I could eat them every day. The recipe is easy and goes well with almost any main dish that you serve. Personally, I like them with Italian meals and meats from the grill.

This recipe makes alot of stuffing ~ probably enough for 24-30 mushrooms or more. If you only want to make 12 mushrooms, you can easily halve the ingredients for the stuffing.

Parmesan Stuffed Mushrooms

12 large stuffing mushrooms
1/4 cup olive oil
1 tablespoon butter
1 cup fresh breadcrumb
3/4 cup freshly grated parmesan cheese
1 tablespoon Italian parsley, finely chopped
1/2 teaspoon oregano
1-2 garlic cloves, finely chopped
melted butter

Remove stems from mushroom caps and chop. Cook in 1 tablespoons butter until liquid is evaporated.
Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.

Dip cap in melted butter and stuff with Parmesan mixture. Arrange in a baking dish.

Bake in a preheated 350º oven. Bake for 20 minutes or until golden.

Makes 12 mushrooms

Happy Cooking!

Mushroom Frittata

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Frittatas are so easy to make and are a great choice for a simple lunch or dinner ~ not to mention breakfast. In this recipe, I use baby bella mushrooms and I typically like cheddar cheese in my frittatas and that’s what I used here ~ just use your favorite type of mushrooms and cheese.

Mushroom Cheese Frittata

2 tsps butter
6 ounces fresh mushrooms, sliced
4 large eggs
2 green onions, sliced
2 slices swiss cheese
salt and pepper

Melt the butter in a 10 inch skillet. Add the mushrooms and saute until they are golden brown, about 8 minutes.

Beat eggs and onions in a small bowl and season to your liking with salt and pepper. Pour this mixture over the mushrooms in the skillet and stir to combine.

Let the eggs begin to set around the edges. Preheat your broiler. Let the egg/mushroom mixture cook on the stovetop until the eggs are almost set but still moist. Place cheese slices on top (I use grated cheese here and just sprinkle it on the top).

Broil until cheese melts and eggs are set ~ it will puff somewhat.

Slide the frittata onto a plate and serve or you can serve straight from the pan.

Serves 2-3

Happy Cooking!