Mushroom Stroganoff

As you might know, we've been trying to eat more vegetarian meals lately (well, mostly vegetarian since I still use chicken broth instead of vegetable broth). One of our favorite dishes is beef stroganoff, so when Lishie posted a recipe for Mushroom Stroganoff I had a feeling it would be right up our alley. SP is a huge mushroom fan so this was destined to be a winner.

Overall I think the concept of this dish is good but the flavors were lacking. I went back to our favorite Skillet Beef Stroganoff recipe and decided to simply omit the beef from that version and reprint it here. Yes, that recipe uses both chicken and beef broth (two essential flavor components, in my opinion) so it isn't actually vegetarian but I think both the cooking method of boiling the noodles in the liquid and the flavor profile will yield better results. I can't wait to make this again using this version.

Mushroom Stroganoff
Adapted from America's Test Kitchen Easy Skillet Suppers

Salt and pepper
2 tablespoons vegetable oil
8 ounces white mushrooms, sliced thin
8 ounces baby bell mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat remaining 2 tablespoons oil in a skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy.

Stir noodles into mushroom mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.

Feta, Tomato & Basil Stuffed Portobello Mushrooms

Lately I've been obsessed with stuffed portobello mushrooms. They're a great vegetarian option that's hearty enough to serve as a main dish. Plus SP loves mushrooms so it's almost a foregone conclusion that he'll enjoy dinner. These Goat Cheese, Tomato & Basil Stuffed Portobello Mushrooms are another delicious recipe from Brianna over at Oiishi Food.

Just like the last time I made one of her stuffed portobello recipes, I modified the directions for the oven. We use a charcoal grill and it can be hard to control the heat of the fire.

I decided to change the cheese to feta because I needed some for another recipe later in the week. I would love to try these with goat cheese because I love the creaminess, but the feta worked very well. I also realized these were a lot like the Greek Pita Pizzas I made awhile back, which call for shredded mozzarella on top, so I added some to the mushrooms. I also wilted the spinach before adding it to the mushrooms because it tends to give off a lot of liquid and I didn't want to water them down.

These were hearty and delicious, served with crusty bread to sop up all the sauce from the balsamic, oil and tomatoes. Thanks for another winner, Brianna!

Feta, Tomato & Basil Stuffed Portobello Mushrooms
Modified from Oishii Food

4 portobello mushrooms
Balsamic vinegar
Extra virgin olive oil
Dried oregano
Kosher salt & freshly ground pepper
1 large tomato, chopped
2 garlic cloves, minced
4 tablespoons chopped fresh basil
1 teaspoon dried oregano
4oz feta cheese, crumbled
Cooking spray
1/2 bag baby spinach
4oz mozzarella, shredded

Preheat the oven to 425. Line a baking sheet with parchment paper.

Using a knife, scrape the brown gills out of the mushroom caps. Discard gills. Remove and discard stems. Place mushroom caps on a large plate and drizzle both sides with balsamic vinegar, olive oil, and season with dried oregano, salt and pepper.

In a small bowl, toss the chopped tomato with the garlic, fresh basil and oregano, crumbled feta and a little splash each of balsamic vinegar and olive oil. Season to taste with salt. Set aside.

Place the mushrooms, gill side facing down, on the baking sheet and roast for 10 minutes. Flip so the mushrooms are gill side up and roast for another 5 minutes.

While the mushrooms are cooking, spray a non-stick skillet with cooking spray. Heat over medium heat, then add the baby spinach. Toss until wilted. Allow to cool slightly.

Remove the mushrooms from the oven. Place a few pieces of wilted spinach in the caps, then top with a few spoonfuls of the tomato and feta mixture. Sprinkle with some shredded mozzarella cheese.

Return to the oven and cook until the mushrooms are tender and the filling is warmed, about 5-7 minutes.

Portabellos with Goat Cheese and Olive-Caper-Pepper Relish

After the success of the Spinach and Cheese Stuffed Portabellos I went searching for more ways to cook portabello mushrooms. I love stuffing/topping them with delicious ingredients and they make an excellent, hearty, vegetarian dinner. Brianna recently posted this recipe for Grilled Portabello Mushrooms with Goat Cheese & Caper-Olive-Red Pepper Relish, so I put it on the menu.

Brianna grilled hers but since it was threatening to storm I opted to do them in the oven. I've modified the directions below but if you want to do them on the grill click through to her blog. I knew SP would be skeptical because he isn't a big olive fan (the man doesn't really like Mediterranean/Greek flavors), but even he thought these were delicious. The topping is very tangy from the olives and capers, which I love. They took next to no time to prepare, mainly because I chopped everything for the relish the night before, as well as roasted the pepper. It was great to just scrape the mushrooms and bake them. Easy peasy!

Portabello Mushrooms with Goat Cheese & Caper-Olive-Red Pepper Relish
Slightly modified from Oishii

4 large portobello mushrooms
1 teaspoon + 2 tablespoons olive oil, divided use
Worcestershire sauce
Soy sauce
Salt & pepper
1/2 small red bell pepper or 1 roasted red pepper
1/4 cup roughly chopped kalamata olives
1/4 cup roughly chopped Spanish olives with pimentos
1 1/2 teaspoons minced capers
1 tablespoon minced fresh parsley
1 small garlic clove, minced
1/2 teaspoon dried oregano
4 oz. soft, fresh goat cheese, at room temperature

Preheat the oven to 425. Line a baking sheet with parchment paper.

Twist the stems off the portobello mushrooms and scrape the gills out using a butter knife or spoon, discarding stems and gills. Mix the 1 teaspoon oil, a splash of soy sauce, and a splash of Worcestershire in a small bowl. Brush the caps and inside with the mixture. Place the mushrooms, gill side facing down, on the baking sheet and roast for 10 minutes. Flip so the mushrooms are gill side up and roast for another 5 minutes.

In a medium bowl, toss together the olives, capers, parsley, garlic, oregano, and olive oil to combine. Remove the seeds and ribs from the bell pepper half. Char over a gas flame until the skin blisters, or broil in a toaster oven. Place in a bowl and cover with plastic wrap. Allow to steam for 10 minutes, then remove the blistered skin. Chop roughly. Add to olive-caper mixture.

Remove mushrooms from the oven. Carefully spoon some goat cheese into each mushroom cap and spread into a thin layer. Spoon the olive-caper-pepper relish on top of the goat cheese. Return to the oven and cook until the mushrooms are tender and the filling is warmed, about 5 minutes.

Tofu Parm with Spinach and Mushrooms

I have to say, I'm really starting to get into this whole vegetarian thing. Don't get me wrong, we aren't giving up meat entirely but I'm finding that I don't really miss it. We are eating mostly vegetarian meals during the week and tofu has become my new go-to. Not only is it cheap ($1.69 per block at my store), it's a blank canvas. I'm so happy my friend Mary Ellen has a variety of tofu recipes on her blog like this one for Tofu Parm with Spinach and Mushrooms. Otherwise I'd be stuck with stir-fries and that would get really old, really fast.

SP was a little skeptical of how healthy this is since I shallow-fried the tofu cubes in oil, but I figure the benefits of the tofu, mushrooms, spinach and homemade sauce helps to balance it out. Man, SP makes an incredible Sunday sauce, let me tell you. He simmered it all day and the house smelled amazing. I need to get him in the kitchen more often. This was a filling, delicious, flavorful meal that I can't wait to make it again. Even Baby Girl chowed down on the tofu (she skipped the spinach and mushrooms, oh well).

Tofu Parm with Spinach and Mushrooms
As seen on Mary Ellen's Cooking Creations

2 blocks extra firm tofu, pressed and drained
Canola oil
2 eggs, beaten with 2 tablespoons water
1 cup bread crumbs
1/2 teaspoon each - salt, pepper, garlic powder, oregano, onion powder, red pepper flakes
2 cups marinara
1 cup shredded mozzarella cheese
1 bag baby spinach
12 ounces chopped fresh mushrooms

Cut the pressed and drained tofu into 24 squares (each block into 12 squares). Heat enough oil to coat the bottom of a non-stick saute pan over medium heat. Add egg and water to one pie plate, breadcrumbs and seasonings to another. Dip tofu in egg, then coat in bread crumbs. Add tofu to the pan and fry until golden-brown, about 2 minutes per side. Transfer to a plate lined with paper towels.

Pour half of the sauce in the bottom of a 9 x 13" baking dish. Add tofu in a single layer, and top each piece with a bit of sauce and cheese.

Clean out the pan and add a touch more oil. Saute mushrooms 4-5 minutes. Sprinkle over tofu in baking dish. Saute the spinach until wilted. Spread over the tofu. Top everything with more cheese. Bake at 375 for 20 minutes until cheese melts.

Spinach and Cheese Stuffed Portabellos

I'm particularly proud of this recipe for a number of reasons, the main one being SP absolutely loved it. Now, I did kind of stack the deck with a stuffed mushroom because the man loves, loves, loves mushrooms, but it's still a vegetarian meal. Despite needing to eat less meat/eat healthier he's not exactly thrilled by all these changes to his diet.

The other reason I'm so proud is because I had to modify this recipe, the original being Lasagna-Stuffed Portabellos. I had half a container of ricotta in the fridge that I assumed would be OK. When I opened it, however, I realized it had gone rancid. Not a good smell. I decided to forge ahead by wilting the spinach I'd planned to serve on the side and add it to the filling. I was worried these would be too dry but they were perfect. I didn't even miss the ricotta, whose absence made this a much healthier meal. Score!

Spinach and Cheese Stuffed Portabellos
Inspired by Pink Parsley

4 cloves garlic, minced and divided
1/2 teaspoon Italian seasoning, divided
2 tablespoons olive oil
kosher salt and freshly ground black pepper
4 portabello mushroom caps
1 bag baby spinach
1/4 cup Parmesan, plus 2-3 tablespoons for sprinkling over mushrooms
4 oz. fresh mozzarella, divided
2 tablespoons chopped fresh basil
1/4 cup breadcrumbs
About 1 cup marinara sauce

Preheat the oven to 425 degrees. Use a butter knife to scrape the gills out of the mushroom caps.

In a small bowl, combine 1 clove minced garlic, 1/4 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste. Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes. If the mushroom gives off water, blot it up with a paper towel.

Meanwhile, heat a skillet over medium heat. Add 1 teaspoon oil and 2 cloves minced garlic. Once the garlic is fragrant, add the baby spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off the liquid.

in a medium bowl stir together 1 clove minced garlic, Italian seasoning, Parmesan, 3 ounces of mozzarella, basil, breadcrumbs and wilted spinach. Season with salt and pepper to taste.

Spoon about 2 teaspoons of the marinara into each mushroom cap, then stuff with the spinach mixture. Spoon about 1-2 teaspoons of sauce over the ricotta, then sprinkle the remaining Parmesan and mozzarella over the sauce.

Bake 10-15 minutes, or until the filling is heated through and the cheese has melted. Serve with additional marinara.

Corn and Mushrooms with Cilantro

Corn. Mushrooms. Cilantro. Three very simple ingredients that come together to make a side dish that we couldn't stop eating.


When my friend Melissa recommended the Chipotle Honey Lime Pork Tenderloin she insisted I serve it with White Corn and Mushrooms with Cilantro. I trust her advice completely so I went with it. After all, it contains two of SP's favorite things - corn and mushrooms. How could it be bad?


Since corn isn't in season yet I used frozen yellow corn. SP came home with regular white mushrooms instead of crimini, but they worked out just fine. I think the crimini would only make this better but aren't necessary. If you're using frozen corn this dish takes almost no time to prepare, which makes it a perfect weeknight side dish. Since I'm a spice wimp I used maybe 1/8 teaspoon of cayenne, but adjust to your spice preference.

SP was in love with this entire meal and told me I could make it again and again, whenever I wanted.

Corn and Mushrooms with Cilantro
Alosha's Kitchen

4 tablespoons butter, divided
8-12oz crimini mushrooms, stems removed and cut into a small dice
5 ears fresh white corn, husks removed and kernels cut from cobs (or 3 cups frozen)
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt
Cracked black pepper
1/2 cup chopped cilantro

In a medium, heavy-bottomed skillet, heat 2 tablespoons butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned.

Reduce heat to medium high. Add corn, the remaining 2 tablespoons of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Stir in cilantro.

Ravioli with Bacon Mushroom Cream Sauce

Lately I've been trying to use up things I have in the freezer and pantry, modifying recipes to make them work with what I already have on hand instead of buying new ingredients. It's going to be a long project since we have a ton of things stored in not just the freezer but the pantry and garage.

This recipe started out as Tortellini & Pancetta in Mushroom Walnut Sauce on my friend Melissa's blog, was modified into Tortellini & Pancetta in a Mushroom Cream Sauce on my friend Carrie's blog and ended up as Ravioli with Bacon Pesto Mushroom Cream Sauce on my friend Cassie's blog. I modified it further by leaving out the pesto because I didn't have any in the freezer and didn't want to buy it.


This was surprisingly light for including heavy cream. I added some chicken stock to stretch the sauce and cut the calories. I will definitely try it with pesto over the summer when my basil plant gets out of control, but this was delicious without it. A simple, light, easy dinner.

Ravioli with Bacon Mushroom Cream Sauce
Modified from Cassie Craves

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Parmesan or Romano cheese for serving

Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds. Reduce heat to medium and add heavy cream and chicken broth, stirring occasionally until sauce begins to thicken.

While sauce is thickening, cook ravioli according to package directions.

Add cooked bacon back to the pan. Taste sauce for seasoning and adjust as needed. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.

Chicken with Pesto Mushroom Cream Sauce

I need to keep dinner simple right now because of my big work conference next week so I was browsing Cassie's blog looking for inspiration. Cassie and I are very similar in our cooking styles and I knew she wouldn't steer me wrong. I did a search for mushrooms, since I had some in the fridge from last week, and came across this gem - Chicken with Pesto Mushroom Cream Sauce.


I modified it slightly, cutting up the chicken to make it easier and faster to cook, but that's the only change I made...well, besides doubling the sauce so I could serve it over spaghetti. SP loved it and he isn't a big pesto fan. Thanks Cassie. I knew I could count on you.

Chicken with Pesto Mushroom Cream Sauce
Very slightly modified from Cassie Craves

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces button mushrooms, sliced
6 garlic cloves, minced
2 cups heavy cream (or half & half)
1 cup chicken broth
1/2 cup prepared basil pesto
4 tablespoons lemon juice
Pasta of your choice

Cook pasta according to package directions.

Cut chicken into bite size pieces and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate.

Add 2 tablespoons butter to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low and simmer about 5 minutes.

Add cooked and drained pasta to the skillet and toss with the sauce. Off heat, stir in pesto and lemon juice and season with salt and pepper.

Recipe Swap - Portobello Parmesan

I love participating in recipe swaps but I have to admit I was nervous about doing the vegetarian-themed one. We are a meat and potatoes family and I was worried we'd end up with something involving a lot of ingredients I don't normally cook with. Imagine my relief when my recipe was for Portobello Parmesan, courtesy of Lishie over at DeLish!


As you know by now, SP is a serious mushroom fan so this was right up his alley. And it couldn't be easier to make. I think it took me 10 minutes from wiping the mushrooms to putting the casserole dish in the oven. I love meals like that! Thanks for a real winner, Lishie!

Portobello Parmesan
DeLish!

8 small OR 4 large portobello mushrooms, wiped, stems removed
olive oil
salt & pepper
3-4 cups marinara sauce
1/2 cup mozzarella, shredded
1/4 cup shredded parmesan

Pre-heat oven to 400 degrees.

Heat a large skillet or grill over medium heat. Brush the portobello caps with the olive oil on both sides. Salt and pepper each cap. Place in the skillet or grill about 5 minutes per side.

In an oiled baking dish, spread 1 cup marinara sauce. Place the mushroom caps, bottom facing up, on the sauce. Ladle more sauce into each cap. Place shredded mozzarella onto each cap, then top with shredded parmesan cheese.

Bake for 15-20 minutes or until cheese is melted, bubbling and browned

Chicken with Mushrooms

It's going to be slow going, but I'm determined to get back into food blogging. Here's a dish I made a few weeks ago - Chicken with Mushrooms.


I served it over pasta but the next time I made it I served it over rice and it was much better. The pasta wasn't able to soak up the sauce the same way the rice could.

Catching Up

I've been horrible about updating this blog lately. Ever since having Baby Girl I've lost my groove in the kitchen. Being a working mom with a child who goes to bed at 7pm every night, I don't have much time for cooking. Or desire, to be honest. Over the past few months I've been very sporadic about even photographing meals, let alone blogging. I've decided to try to get back into it, though, so here's a look at what we've eaten recently.

A cheesesteak hoagie:


Breaded chicken, rice pilaf, green beans and sliced fresh tomato with basil:


Takeout shrimp scampi over spaghetti (insanely delicious):


Panfried chicken with boxed scalloped potatoes and tomato and avocado salad:


Steak dinner with corn fritters, loaded baked potato salad and sliced tomatoes:


These corn fritters are SO amazing:

I made up my own recipe for loaded baked potato salad, which included bacon, scallions and cheddar cheese:

The next night I used leftover corn fritters as a bed for ham and fried eggs:

This recipe for cheesy chicken with mushrooms was simple and delicious:

The cheese-stuffed tomatoes were good, but not cheesy enough:

Rustic Chicken

I originally saw this recipe for Rustic Chicken on my friend Colleen's blog. It sounded great, but I never have luck with crockpot meals so I decided to improvise.





My version of the recipe is below. I loved it and even SP said it was delicious. If I remember correctly (I made this quite awhile ago) it was easy to make and a one-pot meal if you don't count the rice I served it over. Defintely a make-again meal.



Rustic Chicken

Modified from Sweat Tea in Texas




6 slices of bacon, chopped

1 onion, chopped

8 ounces fresh mushrooms, sliced

1 1/2 pounds chicken breasts cut in 1 inch strips

1 15 ounce can diced tomatoes, drained


1 15 ounce can artichoke hearts, quartered


1 packet dry chicken gravy mix


1/4 cup white wine

2 tablespoons Dijon mustard

1/2 cup stuffed green olives



Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and let drain on paper towels. Turn the heat to medium-high and add the onion. Cook until tender, then add the mushrooms. Push the mushrooms and onions to the side and add the chicken. Cook until the chicken browns, then mix together and add the rest of the ingredients. Cook until the chicken is fully cooked and the ingredients have had a chance to meld. Serve over pasta or rice.

Chicken Spaghetti - Updated

The last time I made this recipe for Chicken Spaghetti SP wasn't a fan. I made a few modifications and I think we're almost there.





This recipe made a ton of food so I froze half of it for a night when we need a quick dinner. Here's the recipe below with the modifications I've made and what I'll do differently next time (mainly add a 1/2 cup of wine for some kick).



Chicken Spaghetti

Modified from Pioneer Woman



4 chicken breasts, poached and shredded

1 lb spaghetti

2 cans Cream Of Mushroom soup

2 cups grated sharp cheddar cheese

1 small green pepper, diced

1 small onion, diced

12 ounces mushrooms, cut into chunks

1/2 cup white wine

1 jar pimentos, drained and diced

2 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

Salt And Pepper, to taste

1 cup additional grated cheddar cheese

4-5 pieces of white bread, torn

butter



Cook chicken breasts and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. While spaghetti cooks, saute green pepper, onion and mushrooms in a little butter or oil until soft. Deglaze pan with white wine, then add chicken to heat through. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.



Place mixture in casserole pan and top with remaining sharp cheddar. Pulse torn bread and butter in a food processor until you have coarse crumbs. Sprinkle over casserole. Bake at 350 degrees for 45 minutes until bubbly and the breadcrumbs are toasted.

Creamy Pasta with Mushrooms and Warm Spinach Salad

I had planned to make this meal during the week but it actually ended up being our Valentine's Day dinner - Creamy Pasta with Mushrooms:


... and Warm Spinach Salad:


The gorgonzola in the pasta was intense, a little too intense for our liking. This time I actually used a combination of mushrooms (since SP loves them so much) - shitakke, oyster and button mushrooms. This salad is one of our favorites. You really can't go wrong with spinach slightly wilted with bacon dressing, eggs, bacon bits and red onion. There was barely any leftover for lunches the next day.

Rigatoni Woodsman-Style

SP vaguely remembered this recipe from when I made it last year, and after a quick look through my blog he asked that I make it. I did a quick inventory of the freezer and pantry and realized we had everything I needed to make Rigatoni Woodsman-Style:


It was just as delicious as we remembered, with just a slight kick from the sausage. I don't know why this is so tasty, but it definitely is.