Recipes for Cook

Showing posts with label mushrooms. Show all posts

Sunday, May 18, 2014

Pizza Mushrooms

If you can find a little oven space, these are an easy appetizer to make and very tasty. You can use other pizza-type toppings instead of the pepperoni if you like; maybe stuffed olives, chopped ham or green peppers.

36 large mushrooms
45 minutes - 15 minutes prep time

Pizza Mushrooms

36 large button mushrooms
200 grams (1/2 pound) cheddar or mozzarella cheese
1 cup tomato sauce
1 teaspoon oregano
100 grams (1/4 pound) pepperoni

Clean the mushrooms, and remove the stems. Reserve the stems for some other use. Set the mushrooms on a baking tray, gills up. Preheat the oven to 350°F.

Grate the cheese and mix it with the tomato and oregano. Chop up the pepperoni and mix it in as well. Spoon this mixture into the mushroom caps. Bake for 30 minutes. Serve hot.

They will exude a lot of juice as they bake, so make sure the baking tray has edges to prevent it from running off the edge.

Last year at this time I made Jerusalem Artichoke, Celeriac & Turnip Salad with Ginger-Orange Dressing.

Thursday, February 13, 2014

Gorgonzola Topped Filet Sauteed Mushrooms and Onions with Red Wine Gravy and Lemon Scented Broccoli

I spent the day sewing items for my Etsy Shop, (you can see a preview of my shop on the right side of blog, go take a look, particularly if you like table linens for holidays and special occassions) and when I got home, I was starving. I did not stop at the grocery store on the way home, so I only considered what I ingredients I already had on hand. Harkening back to the vegetable pizza from Saturday night, I knew there were still some mushrooms and broccoli remaining in the refrigerator. As I have said numerous times before, I am not a fan of cooked broccoli when not "hidden" in some other preparation (like pizza), but outweighing my distain for broccoli is my desire not to waste food. There is no greater waste, as far as I am concerned, then going to the store, spending money on food and then simply throwing it in the garbage because it spoiled before it was eaten. Utilizing the some common ingredients most have in the pantry/refrigerator on a regular basis, I prepared a healthy, delicious meal in less than half an hour and it was really easy, oh, and I didnt even mind the broccoli.

I preheated the oven to 400 degrees and set two saute pans over med heat on the stove. I seasoned the filet with hickory smoked salt (from my friend Charmanes company S.A.L.T., which you can find in the South Bend Farmers Market), fresh cracked pepper and some garlic powder. I seared the steak on both sides for 5-6 minutes, topped it with crumbled gorgonzola cheese and placed the saute pan it in the oven. The cheese melted nicely over the top of the steak and after 5 minutes, I removed it from the oven and placed the filet on a plate to rest.

Thinly slice 1 container of cremini mushrooms, 1/2 of a sweet onion and mince 1 clove of garlic. Saute in olive oil over med/high heat for about 10 minutes.

Meanwhile, making sure not to burn my hand on the hot handle like I have done at least a million time, I proceeded to make a gravy/sauce from the steak pan drippings. Add 1 teaspoon of flour to the same pan in which the steak was cooked and set back on the stove over medium heat and cook for just a minute. Add 1/2 cup of water (or beef stock) and bring to a boil stirring constantly to avoid lumps. Add the mushrooms and onions which were just sauteed directly to the the gravy and add a splash of red wine. Simmer for a few minutes before serving with the filet.

It goes without saying that I am not an expert cooker of broccoli, but, this turned out to be a really tasty broccoli side dish which I will definately make again. I cut about 1/4 head of broccoli into florets and par cooked them in a cover bowl in the microwave for 50 seconds. Just before it was time to eat, I tossed the broccoli in a hot sautee pan with a little olive oil, a sprinkling of hot pepper flakes, the zest of 1/2 lemon and salt and pepper for about 2-3 minutes. Turn off the heat and squeeze about 1 teaspoon of fresh lemon juice over the top. Serve immediately!

Tuesday, January 28, 2014

Quinoa Recipe Stuffed Portobello Mushrooms with Pine Nuts and Raisins

Quinoa stuffed mushrooms are gluten free and vegan

Quinoa stuffed portobello mushrooms are a lovely vegan nosh.

The stars are tuning their alignment in our favor. After eighteen months on the market (and more than once price reduction along the way) there are rumblings of a house sale. Negotiations are afoot. We are walking on Easter egg shells through the weekend. Monday will bring us definitive news. Send kind and generous thoughts to our buyer. Wish him luck with his bank.

We've been preparing for good news, sorting through books both old and new. Stripping away much of what we've accumulated since our last move. Lugging movies and art books and cookbooks off in recycled Whole Foods bags to the used book store in Santa Fe. Those things we carry.

Trading media for food.

We took the cash and bought wine, gluten-free flours, olive oil and boxes of tea. Not enough to last through May. On purpose.

Read more + get the recipe >>