Category: mushroom

Categories
chicken dinner mushroom

Garlic Mushroom Chicken Thighs

Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles! 

Servings: 6 people

Ingredients
For The Chicken:
  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:
  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
Instructions

  1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  3. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.


For full instructions kindly visit cafedelites.com.

Categories
dinner mushroom Vegan

Vegetable Stuffed Portabella Mushrooms

These stuffed mushrooms are everyone’s favorite! Use a vegetarian Parmesan to keep them strictly vegetarian or use vegan shreds for a vegan option.

Serves: 4

Ingredients
  • 4 large portabella mushrooms wiped with a damp paper towel
  • 2 tablespoons olive oil plus more for coating the mushrooms
  • 1 large sweet onion diced
  • 2 medium zucchini diced
  • 1 roasted red pepper diced
  • 4 – 6 sun dried tomatoes chopped
  • 2 – 3 cloves garlic minced
  • 1 large handful of spinach
  • 1 pinch dried oregano crushed between your fingers
  • dash of crushed red pepper flakes
  • freshly ground black pepper to taste
  • 1/4 cup dried breadcrumbs see notes to make this gluten free
  • 1/4 cup grated Parmesan see notes to make this vegetarian/vegan
  • 1/4 cup shredded mozzarella cheese see notes to make this vegan

Instructions
  1. Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
  2. Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
  3. Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
  4. In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
  5. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
  6. Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
  7. Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

For full information kindly visit tasteloveandnourish.com.
Categories
mushroom spinach

BAKED SPINACH MUSHROOM QUESADILLAS

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

Servings : 4

INGREDIENTS
  • 4 tortillas (8 inch)
  • olive oil (enough to lightly coat the tortillas)
  • 8 ounces sliced mushrooms
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 3 cups roughly chopped spinach

INSTRUCTIONS
  1. Preheat the oven to 400 degrees F.
  2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
  3. Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
  4. Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
  5. Bake the tortilla for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

For full information kindly visit dizzybusyandhungry.com.
Categories
appetizer mushroom

Crab Stuffed Mushrooms

These easy peasy crab stuffed mushrooms make an awesome holiday appetizer; perfect for your next party!

Servings : 25 Mushrooms

Ingredients
  • 24 oz button mushrooms (around 25-35 mushrooms)
  • ¼ cup minced red bell pepper
  • ¼ cup minced celery
  • ¼ cup minced yellow onion
  • 3 cloves garlic smashed + minced
  • ½ TBSP butter
  • ½ tsp Old Bay Seasoning
  • ¼ tsp garlic powder
  • ¼ tsp salt or to taste
  • ¼ tsp paprika plus extra for topping
  • 4 oz fresh crab meat lump or claw
  • ½ cup grated gouda cheese plus extra for topping
  • ¼ cup panko breadcrumbs

Instructions
  1. Pre-heat oven to 350 degrees F and line a rimmed baking sheet with foil.
  2. Drizzle foil with a little olive oil or use butter for extra oomph.
  3. I alternate between the two and it’s great either way. Alternatively you can skip the baking sheet altogether and use your favorite cast iron skillet to do the job. Make sure you use a little butter or oil for either option and you’re good to go!
  4. Remove the stems from your mushrooms and arrange mushrooms on the baking sheet/skillet.
  5. Finely dice your veggies and, with a ½ TBSP of butter, saute the celery, onion, and red pepper.
  6. Towards the end, add your garlic and continue to saute until onions and celery are translucent and tender.
  7. Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
  8. Add your crab and cheese, then mix.
  9. Depending on preference, you can add the panko to the stuffing mixture along with the crab and cheese or save it as a crispy topping. I love them both ways, choose your favorite!
  10. Spoon mixture into mushroom caps and sprinkle with paprika.
  11. Toss your panko breadcrumbs with a little melted butter (or oil) and press gently on top of the filling to overstuff each mushroom.
  12. Bake for 15-20 minutes or until mushrooms are tender and panko is golden.
  13. Grab a fork and attack!

For full information kindly visit peasandcrayons.com.
Categories
beef dinner mushroom

Asian Beef with Mushrooms & Snow Peas

Asian Beef with Mushrooms and Snow Peas – simple dinner that uses basic ingredients! Tender mushrooms, crisp snow peas, and thinly sliced sirloin steak are sautéed with garlic.  Your family will love this easy weeknight dinner!

Servings: 4 servings

Ingredients
Homemade Asian Sauce:
  • 1/2 cup tamari or low-sodium soy sauce
  • 5 tablespoons brown sugar
  • 6 garlic cloves minced
  • 1/2 teaspoon ginger
  • 2 teaspoons rice vinegar

Beef:
  • 10 oz snow peas
  • 4 tablespoons olive oil
  • 10 oz mushrooms sliced thinly
  • 1 pound beef thinly sliced (sirloin steak strips, flank steak, or any other steak)

Instructions
Prepare Asian sauce ingredients:
  1. Combine all the sauce ingredients in a bowl – whisk to combine. Set aside.

How to cook snow peas:
  1. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

How to cook mushrooms:
  1. Heat a large skillet until hot, add 2 tablespoons olive oil – it should sizzle. 
  2. Immediately add thinly sliced mushrooms – cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, just a little bit.  Do not add too much salt, as you will be adding tamari sauce later. 
  3. Remove mushrooms to a bowl.

How to sear beef:

  1. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. 
  2. Note: You might want to do this in 2 batches.  You will want each slice of beef to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that beef will brown on high heat. 
  3. Cook beef on one side until it browns nicely. 
  4. Turn over all beef slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. 
  5. Add the second batch of beef, and repeat.

Final assembly:
  1. Return all of the cooked beef slices back to the skillet. 
  2. Add the snow peas and cooked mushrooms, then the Asian sauce. 
  3. Stir everything to combine on high heat, for about 1 minute. Turn off heat. Cover the skillet with a lid.

For full information kindly visit juliasalbum.com.
Categories
italian food mushroom pasta

Pesto Shrimp Mushroom Pasta


Pesto Shrimp Mushroom Pasta – fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!

Servings: 4 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 pound shrimp large, peeled, deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms sliced
  • 1/4 teaspoon salt
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 8 oz spiral pasta
  • chopped fresh basil

Instructions
  1. Heat large skillet on medium-high heat until hot. Add olive oil – it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  2. Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
  3. Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.

For full information kindly visit juliasalbum.com.
Categories
dinner fettuccine italian food lunch mushroom

CREAMY MUSHROOM FETTUCCINE

The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!

yield: 4 servings

INGREDIENTS:
  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup half and half, or more, as needed*
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
  4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
  5. Stir in pasta and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.

For full information kindly visit damndelicious.net.
Categories
chicken dinner mushroom soup

CREAMY CHICKEN AND MUSHROOM SOUP

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

yield: 6 Servings

INGREDIENTS:
  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary

DIRECTIONS:
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.

For full information kindly visit damndelicious.net.
Categories
beef mushroom pie

Epic Chunky Beef and Mushroom Pie

Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient – Dried Porcini Mushrooms! They add a savoury earthiness that can’t be replicated and takes this pie to the next level.

Servings : 6

Ingredients

  • 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
  • 1 ¼ cups / 312 ml boiled water
  • 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
  • 1 – 2 tbsp vegetable oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 1 celery , finely chopped
  • 1 carrot , finely chopped
  • 3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
  • 1/3 cup flour (any)
  • 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
  • 2 cups / 500 ml beef stock
  • 3 sprigs thyme or 1 tsp dried thyme leaves
  • 2 bay leaves , fresh or dried
  • 200 g / 7 oz bacon , diced
  • 300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
  • 1 – 2 sheets puff pastry (enough to cover pie)
  • 1 egg yolk

Instructions

  1. Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
  2. Sprinkle beef with salt and pepper.
  3. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
  4. Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
  5. Add flour and stir through.
  6. Add ale, beef stock, and stir to dissolve the flour.
  7. Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
  8. Cook for 1 hr 45 minutes or until beef is tender. (See video)
  9. Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
  10. Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

For full instructions kindly visit recipetineats.com

Categories
maindish meal mushroom

Easy Creamy Mushrooms

The easiest, creamiest mushrooms you will ever have – it’s so good, you’ll want to skip the main dish and make this a meal instead!

yield: 4 SERVINGS

INGREDIENTS:
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 1/3 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
  1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
  3. Serve immediately, garnished with parsley, if desired.

For the nutrition facts kindly visit damndelicious.net.