Tag Archives: Mushrooms

Creamy Mushroom Basil Spaghetti Squash Casserole

10 Oct

Creamy mushroom basil spaghetti squashWe have been receiving quite a few spaghetti squash from Derek’s Aunt Verna and Uncle Glen.  I am always looking for new recipes and have found a few winners this fall.  I like the creamy, toasty crunch that this one packs.

Ingredients:

  • 2 small to medium spaghetti squash
  • olive oil for sauteeing
  • 1 medium onion, diced
  • 8 oz. fresh, sliced mushrooms
  • 1 tsp dried basil
  • 3/4 cup sour cream
  • 3/4 cup shredded parmesan cheese
  • 1 cup seasoned panko bread crumbs
  • 3 T butter, melted

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds, then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place strands in a greased casserole dish, discarding shell.  Do not turn off oven.

While squash is baking, heat oil over medium heat and saute onion, mushroom, and basil until vegetables are just tender.  Stir sour cream and onion mixture into squash.  Gently mix in the parmesan cheese.  Combine the panko and melted butter and top casserole evenly with buttered crumbs.

Bake uncovered for 15 minutes.  Serve hot, creamy, and toasty!

Recipe inspired by allrecipes.com.

Photo by me, MyLittleFoodSpot.com

Creamy Spinach Mushroom Orzo

10 Dec
creamy spinach mushroom orzo 4
I buy huge tubs of spinach at Sam’s and can never get through it fresh before it starts to get oh so slimy.  I’m always looking for ways, other than a basic sautee, to serve it, and found a winner here.  But don’t take my word for it.    IMG_8693-001
IMG_8695-001
Ingredients
  • 12 ounces orzo
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup onion, chopped
  • 1 tablespoon fresh thyme
  • 4 cups fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • freshly grated parmesan cheese
Cook orzo according to package directions.  In a large skillet over med-high heat, cook garlic, onion & thyme in oil for about a minute.
Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
creamy spinach mushroom orzo
Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to a boil, stirring constantly for about 3 minutes, or until the sauce thickens.  Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
creamy spinach mushroom orzo 2
Serve sauce over pasta & grate fresh parmesan cheese over individual servings.
creamy spinach mushroom orzo 3
Recipe inspired by Moody on food.com
Photos by me, My Little Food Spot

Cottage Pie

14 Nov

I’m not sure where this recipe came from but I know for a fact that the extra tablespoon of melted butter on top was MY idea.  It gets the potatoes to a nice golden, buttery brown.  You will want seconds.

Ingredients

  • 1 pound russet potatoes, peeled, cut in half
  • 6 T unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 T all-purpose flour
  • 3/4 cup canned beef gravy
  • 1/4 cup chopped fresh parsley
  • 1 medium carrot, sliced
  • 1 T Worcestershire sauce
  • 1/2 tsp dried marjoram

Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.

Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top and drizzle with remaining tablespoon of melted butter. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.

Photos by me, My Little Food Spot

Chicken with Wild Mushroom and Balsamic Cream Sauce

3 Oct

Ingredients

  • Salt
  • 1/2 pound orzo pasta
  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 4 boneless, skinless chicken breasts, 6 ounces
  • Pepper
  • 2 tablespoons butter
  • 2 pounds white mushrooms, sliced
  • 2 large cloves garlic, chopped
  • 1 tablespoon thyme leaves, a couple of sprigs, chopped or 1 tsp. dried
  • 1 onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 tablespoon balsamic vinegar, eyeball it
  • 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
  • 1/4 cup chopped flat-leaf parsley, a generous handful, or 1 tsp. dried

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Recipe inspired by Rachael Ray

Photo by me, My Little Food Spot

What is a relish tray?

7 Sep

I was recently asked to bring a relish tray to a family event.  I immediately assumed the hostess was envisioning a veggie tray until Derek asked me what a relish tray was.  Maybe it’s not so simple.  My general impression, in this part of the country, is that the term relish tray can be used interchangeably with veggie tray, but I also kind of pictured a relish tray as possessing a combination of fresh and pickled vegetables.  I did a little internet research and gathered that “relish” and “crudites (CREW-dee-tay)” trays are the same thing and that they can be any type of appetizer tray, including, but not limited to, cheese and crackers, salamis and other cured and deli meats, fresh and pickled vegetables, and an array of dips.  I didn’t think my hostess probably really cared what I brought so I put together a tray of dill pickles, an assortment of olives, carrots, celery with and without a pimiento/cheese spread, fresh mushrooms and a dill ranch dip.

The celery with pimiento-spread went quickly and I received many inquiries as to what was on the celery.  The mushrooms, pickles, and olives were gone by the end of the day, although I’m pretty sure I and Derek’s Aunts Kay and Verna are the only ones who ate any olives.  The two most common components of a veggie tray, baby carrots and plain celery, were the only items left.

There doesn’t appear to be a right or wrong, so, bottom line, if you think your hosts have a specific idea in mind, ask them.

And now I put that question to you, my probably one lone reader, what would you put on a relish tray?  Don’t be intimidated by being the first to leave a comment.  You may be the only one to respond and make my day :0)

 

Recipe dependent upon who you ask.

Photo by me, My Little Food Spot.

Chicken-Mushroom Quesadillas

7 Mar

My typical version of quesadilla is shredded cheese microwaved between two tortillas.  Good for an easy snack, but not five star quality.  Now this recipe on the other hand…great flavor, great crunchy, lightly fried texture, cheesy and chewy center.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast(1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 (10-inch) flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with a drizzle of olive oil over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with any desired toppings.

recipe by Ellie Krieger

photo by mylittlefoodspot

Hungarian Portabella Paprikash

14 Jan

A great vegetarian dish packed with smoky flavor.  The roasted peppers and smoked paprika are the stars of this dish, in my opinion.  It was too mushroom-y for Derek, who doesn’t think any meal is complete without meat, and my mom agreed it would be better with the addition of some beef tri-tips.  But don’t let that steer you away (steer, get it?). What else would I expect; I married a rancher’s son.  If you enjoy mushrooms (and I would like to add that portabellas are a good source of protein) then you may just love this.  I do actually think it tasted better on day #2 so entirely support making it ahead.  When the lady who recommended the tri-tip addition ate some as left-overs, she all but raved about it.

Ingredients

  • 2 large red bell peppers
  • 1/4 cup extra-virgin olive oil
  • 6 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
  • 2 chile peppers, thinly sliced
  • 1 large onion, chopped
  • 1 carrot, peeled and grated
  • 4 large cloves garlic, sliced
  • 2 tablespoons smoked sweet paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 8 ounces kluski noodles
  • 2 tablespoons butter
  • 1/4 cup chopped fresh chives, parsley, or dill, or dried equivalent
  • Sour cream, as needed

Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.

Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the chile peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.

Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.

Reheat the mushrooms and sauce over medium heat, stirring occasionally.

In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.

If desired, stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Recipe by Rachael Ray

Photo by mylittlefoodspot

Mushroom Croustades

9 Dec

I first made these in high school for a murder-mystery party I hosted.  I remember thinking they were so time-consuming with foreign ingredient combinations.  Now that I’ve been cooking for 14+ more years, I think they’re rather easy to make.  I do admit that a food processor, which I did not have back then, does reduce the preparation time.  Derek and I just had them last week for dinner during one of our snacky moods.  They sure are tasty.  And here they are without the sour cream and chives.

Ingredients

  • 24 slices white bread
  • 3 T chopped onion
  • 1/4 cup butter or margarine
  • 8 oz mushrooms, finely chopped
  • 2 T flour
  • 1 cup whipping cream
  • 2 T chives
  • 1 T fresh parsley, finely chopped
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp ground red and black pepper
  • 2 T parmesan cheese
  • sour cream and snipped chives

Decrust bread into 3-4 inch diameter rounds and press to flatten. Bake in muffin cups for 10 minutes @400.

In saucepan: sauté onions in butter for about 4 minutes. Add mushrooms and sauté another 15 minutes or until liquid evaporates. Add flour and whipping cream. Cook till thick and bubbly. Cook and stir 1 minute more; remove from heat.

Stir in chives, parsley, lemon juice, salt and peppers. Place bread cups in shallow baking pan. Add filling, sprinkle with parmesan cheese and bake 15 minutes @350. Top with sour cream and chives.

Double Mushroom and Marsala Cream Fettucine

31 Jan

mushroom-fettucine[1]

The marsala and sage give this dish its excellent flavor.  Marsala is a sweet dessert wine available in a sweet or dry form.  We chose the cheapest bottle which did not specify sweet or dry but I would assume for cooking you’re more likely to want the dry version.  Derek tried a glass of it with dinner but it was so syrupy sweet that he threw most of it out.

I also made a few changes to the recipe based upon my frugality and my supermarket’s selection.  I purchased only white mushrooms so skipped the whole simmering of porcinis with the chicken stock step.  To correct for this, I sauteed all of the mushrooms together and then removed half of them to be finely chopped and then returned them to the pan to simmer with the marsala.  And as usual I used my trusty frozen container of shredded parmesan in place of the pecorino-romano.

I always run into this issue with heavy cream, but my sauce never gets very thick.  I let it boil twice as long as the recipe suggests and if it was any thicker I think it probably had to do with the fact that most of the liquid had evaporated.  I’m going to have to figure this little problem out.

Despite all of these cheap fixes it was delicious.

Ingredients:

  • 3 cups chicken stock
  • 1 ounce dried porcini mushrooms (a generous handful)
  • Salt and pepper
  • 1 pound fettuccine pasta
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 pound cremini mushrooms, thinly sliced
  • 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
  • 1/2 cup marsala wine
  • 1/2 cup heavy cream (eyeball it)
  • 1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions:

  1. In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  3. While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.
  4. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.

Recipe and photo from Rachael Ray

Chicken Cobbler Casserole

18 Jan

We’re big on leftovers, and while this is ok reheated, it is best right out of
the oven while the croutons are hot and buttery crispy.

Ingredients

  • 6  tablespoons melted butter, divided
  • 4  cups  cubed sourdough rolls
  • 1/3  cup  grated Parmesan cheese
  • 2  tablespoons  chopped fresh parsley
  • 2  medium-size sweet onions, sliced
  • 1  (8-ounce) package sliced fresh mushrooms
  • 1  cup  white wine
  • 1  (10 3/4-ounce) can cream of mushroom soup
  • 1/2  cup  drained and chopped jarred roasted red bell peppers
  • 2 1/2  cups  shredded cooked chicken

 

  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  2. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown.  Add mushrooms, and sauté 5 minutes.  Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly.
  3. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.  Bake at 400° for 15 minutes or until golden brown.