Grilled Cheese with Smoked Gouda, Roasted Mushooms and Onions

Tags

gouda, grilled cheese, mushroom, onion, roasted, sandwich, smoked, vegetarian

These little sandwiches are pretty dang tasty. Umami overload. My favorite. Next time I will add roast beef or pastrami. A delicious meal with very little effort.

• Servings: 2
• Time: 35 minutes
• Difficulty: easy
• Print

• 8 oz mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 tbsp butter
• 4 slices good bread
• 1 cup smoked gouda, shredded

Preheat oven to 400°F. On a baking sheet,  toss sliced mushrooms and onion in olive oil, salt and pepper. Roast the veggies for 20 to 25 minutes, until lightly browning around the edges.

In a non-stick skillet, melt the butter. Take the four slices and dip them in the melted butter. Be sure that the butter is evenly coating the four sides. Remove the skillet from the heat. Assemble the sandwiches in skillet in this order- bread (butter side down), 1/4 of the cheese, roasted onions and mushrooms, 1/4 of the cheese, bread (butter side up). Lightly press together to help things settle. Grill over medium heat until each side is lightly browned and the cheese is melty. Inspired by this recipe.

 

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Fontina and Mushroom Pizza with Bacon and Onions

Tags

bacon, cheese, fontina, food, Italian, mushroom, onion, pizza

Studies show that people who eat more veggies and less meat have lower cholesterol. Not to mention 16 oz of mushrooms is cheaper than 16 oz of steak. But I couldn’t do without the meat… so I added the bacon. I just can’t give up the bacon 🙂

Fontina and Mushroom Pizza with Bacon and Onions

• 1 prepared pizza crust
• 16 oz mixed mushrooms, sliced
• 3 cloves garlic
• 1 tsp dried thyme
• Olive oil
• Salt and pepper to taste
• 5 slices of fried bacon, crumbled
• 1/2 onion, thinly sliced
• 6 oz grated fontina cheese

In a skilled, saute mushrooms, garlic, thyme, olive oil, salt and pepper together until wilted. Preheat oven to 400 degrees. Spread dough out onto your pizza pan and bake until very very lightly browned. Top the crust with the sauteed mushrooms, the bacon crumbles, the onion slices, and the fontina cheese. Bake for about 15 minutes or until the cheese is beginning to brown. Serves 2 to 3.

Mushroom Bourguignon

Tags

bourguignon, french, main dish, mushroom, onions, vegetarian

My love affair with The Smitten Kitchen Cookbook continues… This bourguignon may be vegetarian but you won’t miss the meat. It has depth of flavor and good texture. It’s perfect for a dinner party with your favorite vegetarian…

Mushroom Bourguignon (from the Smitten Kitchen Cookbook)

• 2 tbsp plive oil
• 2 tbsp butter, softened
• 2 lbs baby portobello mushrooms, quartered
• 1 cup pearl onions, thawed if frozen
• 1/2 carrot, finely diced
• 1 small yellow onion, diced
• 1 tsp fresh thyme leaves
• Salt and freshly ground pepper
• 2 garlic cloves, minced
• 1 cup full bodied red wine
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 1/2 tbsp all purpose flour
• Egg noodles, cooked for serving
• Sour cream and chopped parsley or chives for garnish (optional)

Heat 1 tablespoon olive oil and 1 tablespoon butter over high heat in a large heavy bottomed sauce pan or Dutch oven. Sear the mushrooms and pearl onions until they take on a little color but the mushrooms have not yet released any liquid, about 3 to 4 minutes. Remove them from the pan and set aside.

Lower the heat to medium and add the second tablespoon of olive oil. Add in carrots, onion, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic and cook for 1 more minute. Add more salt and pepper if needed.

Add the wine to the pot, scraping the stuck bits off the bottom. Turn the heat up to high and reduce the liquid by half. Stir in the tomato past and stock. Add the mushrooms and pearl onions back to the mix along with any juices that have collected. Bring to a boil then reduce to a simmer. Simmer for 10 to 15 minutes or until the mushrooms are very tender.

Combine the flour and the remaining butter with a fork. Stir this mixture into the stew. Lower the heat and simmer for 10 more minutes. This will allow the gravy to thicken up. To serve, spoon over egg noodles and garnish with sour cream, chopped chives or chopped parsley. Serves 4.

Rigatoni with Wild Mushroom Cream Sauce

Tags

cheese, Italian, Kentucky Proud, main dish, morel, mushroom, parmesan, umami, vegetarian

This lovely dish is a great way to use those morel mushrooms I mentioned in my previous post. At the time that I prepared this dish, morels had not yet popped up from the ground. I know that they would be wonderful in this recipe because their fantastic umami quality.

Rigatoni with Wild Mushroom Cream Sauce (from Spoon, Fork, Bacon)

• 1 lb. mezzi rigatoni
• 2 1/2 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, microplaned
• 2 sprigs thyme, minced
• 1 lb morel mushrooms
• 1 cup red wine
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper to taste

Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook until al dente. Drain into a colander and toss with a dash of olive oil. Set aside.

In a large skillet over medium-high heat, sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes. Season with salt and pepper. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3. Lower heat to medium-low and stir in cream and butter, if using. Add pasta and stir together until well coated. Top with Parmesan and fold together. Adjust seasonings. Top each plate with extra Parmesan and cracked black pepper and serve.

 

Mountain Mushroom Festival 2013

Tags

festival, food, fungi, Kentucky, Kentucky Proud, morel, mushroom, wild

These are morel mushrooms.

They are a special culinary delicacy, going for as much as $50 per pound fresh. As a child, my family and I used to hunt for these special woodland gems. Each family has it’s own secret tricks. In an old apple orchard. In an elm stand, a cedar grove. My grandfather insists that you must place the mushrooms in an old paper sugar sack so they don’t sweat or break down.

The City of Irvine hosts the annual Mountain Mushroom Festival each spring. I went with my good friends, David and Kathryn, and met up with some of their friends. We walked through the booths and looked for goodies.

Gotta love the cheese dip on the chin!

We discovered the typical fair concession food, including corn dogs, cheese steak sandwiches, and lemonade. And some locally ground grits and cornmeal…. We saw some interestingly dressed people. And a llama. Emu eggs. Random junk sold as treasure.

The Mushroom Festival also featured an Agate Hunt/Gem & Mineral Show. (For those who don’t know what agates are, check out this link.) Aren’t they just lovely?

It was a wonderful little weekend trip. It was great to spend time with some awesome people celebrating an equally awesome fungi. (Recipes using morels to follow later this week).

Kathryn and I in front of a giant wooden morel.

*The first and fourth photos taken by Kathryn. The rest by me.

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

Tags

bacon, breakfast, cheese, eggs, food, mushroom, parmesan, portabello, spinach

As I go back to work (I was on vacation for 11 days), I amazed by just how good I feel when I am at home. It is so wonderful to have time to plan meals, exercise, and do some relaxing activities. I have been sleeping well, reconnecting with friends, and reading a long anticipated book. I have been able to catch up on my blogging and plan a couple of posts in advance. I wish I could be on vacation forever!

This recipe was just something I threw together but from the first bite I was in love! It is quick enough to fix before work but tasty enough to satisfy. Omit bacon and add tofu if you want to go vegetarian. You really should try this recipe!

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

• 1 portabello mushroom cap
• 1 slice bacon
• 1 cup fresh baby spinach
• 1 clove garlic, microplaned
• 1 egg
• Salt and pepper
• Parmesan cheese

Preheat oven to 400 degrees. Season your mushroom cap as you desire. Bake for 10 minutes or until mushroom is tender. In a skillet, fry your slice of bacon. When done, drain on a paper towel. In the remaining grease, add the garlic and spinach. Cook until spinach is just wilted; remove. In same skillet, fry the egg over easy; the runny yolk makes a decadent gravy. On a plate, top the mushroom cap with the spinach, bacon, and egg. Top with a bit of freshly grated Parmesan cheese. Season with salt and pepper.

Mushroom Stroganoff

Tags

food, mushroom, noodles, stroganoff, vegetarian

One of my favorite vegetables in the world is mushrooms. Mushrooms of all kinds. That earthy flavor and tender texture is divine. I use mushrooms in almost anything that can take them- in chili, soup, stews, pastas, salads, on sandwiches, raw or cooked. I don’t understand people who don’t like them. Who are those people and what is wrong with them?!?

Mushroom Stroganoff

• 6 tbsp unsalted butter
• 1/4 cup onion, diced
• 2 garlic cloves, microplaned
• 2 lb. mixed fresh mushrooms, sliced (I used shiitake, crimini, and button)
• 2 tbsp all-purpose flour
• 1 cup dry white wine
• 1 cup chicken or vegetable broth
• 1 dash Worchestershire sauce
• 1/4 tsp beef bullion base
• 3/4 cup sour cream
• 2 tbsp minced fresh parsley
• Salt and freshly ground pepper, to taste
• Cooked egg noodles

In a large skillet over medium-high heat, melt the butter. Add the onion and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook until they have softened and reduced by at least half. Add the flour and stir. Add in the wine, broth, and Worchestershire sauce. cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream and the parsley. Season with salt and pepper. Serve over the egg noodles. Serves 4.

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza

Tags

bacon, blue cheese, Italian, kale, mushroom, onion, pesto, pizza

Shew! What a long name for such a great recipe. But how to shorten it?!? If you remove any of the title, you would remove such a key ingredient the reader would no longer have any idea of the true flavor palate or the recipe. So here it is… the whole long title….

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza 

The Crust:

• 4 cups all-purpose flour
• 1 tsp sugar
• 1 package of yeast
• 2 tsp salt
• 1 1/2 cups beer heated to 110 degrees F (I used my candy thermometer to make sure it wasn’t too hot)
• 2 tbsp olive oil
• Dashes of red pepper flakes
• 1/4 tsp garlic powder

The Toppings:

• 8 strips of bacon
• 1 medium red onion, sliced thinly
• 1 bunch of kale, ribs removed and roughly chopped
• 5 button mushrooms, sliced
• 3 oz crumbled blue cheese
• 8 oz grated mozzarella cheese
• 1/4 cup prepared pesto
• Salt and pepper to taste

In a glass measuring cup, warm in the microwave your favorite beer to 105 to 110 degrees. Pour in yeast, and let stand for 10 minutes to activate. In a greased large bowl, combine flour, sugar, salt, garlic, and hot pepper flakes. When proofed, add the liquid to the flour mix. Slowly work it in until it forms a ball. On a floured surface, knead the dough until smooth. Add more flour if the mix is too wet. Form into a ball and rub olive oil over the dough ball’s outer skin. Place back in the bowl, cover, and allow to rise for 1 hour.

Preheat the oven to 450 F and place a pizza stone (if you have one) inside.

In a skillet, saute the onions in the olive oil until softened and brown, about 20 minutes. Set aside and cool.

In the same skillet, fry the bacon until crispy. Drain and set aside to cool.

In the same skillet, saute the kale until slightly wilty. Add a few tablespoons of water and cover, if necessary.

In the same skillet, saute the mushrooms until the moisture has been rendered.

Sprinkle cornmeal on the heated stone. Carefully spread the dough onto the stone. Spoon pesto on to the dough and spread evenly with the back of a spoon. Sprinkle the bacon, onions, mushrooms, and kale over the dough. Top with blue cheese and mozzarella. Bake in the oven for 12 to 15 minutes or until the cheese is melted and slightly browning. Remove from the oven and allow to cool for 5 minutes. Slice and enjoy!

Recipe loosely based on this recipe from Melting Pot.

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

Tags

food, gluten free, main dish, meat, mushroom, pecan, pork chops, vermouth

These pork chops look and taste fancy but are super easy to prepare. I spent a total of 30 minutes max on this dish. It is definately for when company comes unexpectedly. I will definately be making this on a regular basis, even if company is not coming.

 

 

 

 

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

• 3 thick cut pork loin chops
• Salt and freshly ground black pepper
• 1/2 onion, minced
• 1 garlic clove
• 6 ounces fresh mushrooms, sliced
• 1/4 cup pecans, chopped
• 2 tbsp roughly chopped fresh Italian parsley leaves
• 1/2 cup dry vermouth
• 1 tablespoon unsalted butter
• Olive oil

In a small skillet, saute mushrooms, pecans, onions, garlic in the oil until mushrooms are tender. While they are sauteing, use a sharp knife to make pockets into the chops. When mushroom mixture is done, stir in parsley and allow to cool. When cool enough to handle, stuff into pork chops. Season each side with salt and pepper.

In heavy bottomed, non-stick skillet, add olive oil to skillet. Fry stuffed chops until brown on each side and cooked through. Add butter and vermouth to the pan and deglaze. Continue to cook until the liquids in the pan begin to thicken a bit, approx 2 minutes. Be sure to serve the chops with the pan gravy. It is tasty!!!!

Creamy Mushroom Soup with Blue Cheese and Scallion Toasts

Tags

blue cheese, crimini mushrooms, fall, food, mushroom, soup, vegetarian

The Presidential campaign has gotten on everyone’s nerves. The end is in sight, though I suspect there will be hours of talking heads tonight, hashing and rehashing every minor, mind-numbing detail. To fortify yourself against the barrage, prepare this tasty soup that is full of flavor and easy to prepare. This recipe makes enough soup to have leftovers; you know you will need them tomorrow night when you are exhausted from staying up all night screaming at the pundits.

Creamy Mushroom Soup (inspired by this and this)

• 1 lb crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 tbsp fresh thyme leaves, finely minced.
• 4 cups vegetable or chicken broth
• 1 package cream cheese
• 1 tbsp butter
• Salt and pepper to taste

In a Dutch oven or heavy bottom pot, saute the onion, garlic, thyme, and crimini mushrooms in a bit of olive oil. Saute until the mushrooms release their juices, about 5 to 7 minutes. Blitz the mixture in a food processor or with immersion blender until mushrooms are the size you desire. I did half of mine the size of pencil erasers and the other half twice that size. I want to be able to see those pieces, plus the texture is better with bigger chunks. Add mushrooms back to pan and add in broth and cream cheese. Bring to a simmer and allow cheese to melt. Simmer for another 5 minutes. In a separate skillet, saute the shiitakes in the butter until tender. Add a couple or three to each bowl. Serve with Blue Cheese Toasts below…

Blue Cheese and Scallion Toasts

• 2 oz. blue cheese, at room temperature
• 1 1/2 tsp. unsalted butter, at room temperature
• Salt and freshly ground pepper, to taste
• 6 baguette slices
• 1 scallion, thinly sliced

In a small bowl, smoosh together the blue cheese and butter with the back of a spoon. Season with salt and pepper. Spread the cheese on the bread slices. Place on an un-greased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with scallions.