Ravioli with a Fresh Tomato Sauce

Tags

cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

• 1 lb lean ground beef
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tbsp bbq sauce
• 1 tsp dried thyme
• 1 tsp ground mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

• 2 cups fresh sliced mushrooms
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose
• 1 cup red wine
• 2 cups beef stock
• Dark soy sauce, to taste
• Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

Tapas Week Part 1: Wild Mushroom Pierogies

Tags

celebration, main dish, mushrooms, onions, pierogies, side dish, Super Bowl, tapas, vegetarian

It’s almost time for the Super Bowl. I am not really a sports fan. But who doesn’t love the delicious appetizers that are served at Super Bowl parties?!? I will watch any football game just to get to the goodies. I have one question though…. is it the game with the round ball or the pointy ball?

In honor of Super Bowl parties everywhere, AnnaShortcakes will have a week of posts embracing one of the best food traditions – tapas. Enjoy!

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I love the Smitten Kitchen. Deb’s recipes and writing style are so approachable. Comfortable. She seems like the neighbor in your apartment building that opens her front door for a quick chat, allowing delicious smells to waft under your nose. You want to be invited over for dinner, just to see what she will create next.

Wild Mushroom Pierogies (a slight variation of a recipe by the Smitten Kitchen)

For filling:

• 1 cup boiling water
• 2/3 oz dried shiitake mushrooms
• 1 medium onion, quartered
• 2 garlic cloves, crushed
• 6 oz cremini mushrooms, quartered
• 1 1/2 tbsp unsalted butter
• 1 tsbp finely chopped fresh flat-leaf parsley

For onion topping:

• 1 lb onions, chopped
• 1/2 stick (1/4 cup) unsalted butter

For the dough (makes enough for about 48 pierogies or 32 varenikis):

• 1 cup all-purpose flour plus additional for kneading and rolling
• 3/4 cup cake flour (not self-rising)
• 2 large eggs
• 3/4 tsp salt
• 1/4 cup water

Make the filling: Pour boiling water over shiitake in a small bowl and soak until softened, about 10 to 20 minutes. Drain and squeeze extra water from the mushrooms. Save their water for later.

Finely chop onion and garlic in a food processor, then add the mushrooms and continue to process until finely chopped.

Heat butter in a skillet over moderate heat until foam subsides. Add the mushroom mixture, stirring frequently until the mushrooms are dry (about 10 minutes). Add the reserved mushrooms liquid to the dry mushrooms. Continue cooking until the mixture is dry again (about 15 minutes). Add parsley, salt and pepper to taste. Set aside to cool.

Make the dough: Combine the two flours in a bowl. Make a well in flour and add eggs, salt, and water. Gently stir the eggs and water together, gradually incorporating the flour until a soft dough forms. Turn the dough out onto a floured surface. Knead until the dough is smooth, adding flour as needed to keep it from sticking. Cover with plastic wrap and allow to rest on the countertop for 30 minutes. Dough may be made about 2 hours ahead. Wrap well in plastic wrap and chilled. Bring to room temperature before using.

Roll out dough and fill pierogies: Cut the dough in half, wrapping the one piece in the plastic wrap to keep it moist. Roll out the other piece of dough on a lightly floured surface, about 1/8 inch thick or less. Cut into rounds with a 2.5 inch cookie cutter.  Place one teaspoon of filling in the center of each round. Moisten 1/2 of the edge of each round. Fold the dough round in half and pinch together- moist side to dry side.  Continue until all the dough and filling is used up.

Cook onions and pierogies: Saute onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper. Remove from skillet and set both aside.

Cook pierogies in a large pot of lightly salted boiling water until tender (about 12 to 15 minutes). Transfer with a slotted spoon into the onion skillet. Lightly brown each side of the pierogies in the butter that remains in the skillet. Toss the browned pierogies with the onions and serve with sour cream.

Do ahead: Filling can be made up to a week ahead and chilled. Stuffed pierogies can be frozen on a cookie sheet and then bagged for later use. They last for about a month, if you let them sit there long enough. Thaw before boiling.

 

Omelette Pie?!

Tags

bacon, breakfast, easy, eggs, food, lorraine, mushrooms, quiche, Southern

When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.

Quiche Lorraine

• 1 prepared pie crust
• 1/2 pound of bacon, fried and diced
• 6 oz fresh mushrooms, sliced
• 1/2 cup finely chopped onions
• Olive oil
• 1 cup milk
• 1/2 cup heavy cream
• 3 eggs
• Slat and pepper to taste
• 1/8 tsp ground nutmeg
• 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.

Mushrooms in Vermouth on French Bread

Tags

appetizer, food, main dish, mushrooms, Parmesan cheese, side dish, toasts, vegetarian, vermouth

I love mushrooms in almost every way I have ever had them prepared. This recipe is another way that they are delicious and easy to prepare. I made these as a side but they could be an appetizer or a vegetarian main dish.

Mushrooms in Vermouth on French Bread (a variation of this recipe)

• 4 cups fresh mushrooms: white, baby bello, and shiitake
• 2 tbspl butter
• 1 tbsp olive oil
• 4 slices sourdough French bread, toasted
• Splash of dry vermouth
• 1 clove garlic, microplaned
• Chopped chives
• Thin slices of Parmesan cheese

Slice the mushrooms. Add the olive oil and butter. When the butter is melted, add the mushrooms and brown on high heat for about 2 minutes. Reduce the heat and cook until they are nicely browned. Add about 3 tbsp of vermouth to the pan to deglaze; at the same time, add the garlic clove. Allow the alcohol to cook off (about 2 minutes). Remove from heat. Top each toasted slice of bread with mushrooms, then Parm, then the chives. Serves 2 large servings or 4 small servings. Consider serving these toasts with a salad or a light soup.

Zucchini and Mixed Mushoom Risotto

Tags

gluten free, Italian, main dish, mushrooms, risotto, vegetarian, zucchini

This dish is originally a Gordon Ramsey recipe featured on Red Online, a British women’s website. I was a little disappointed though. After all his online bluster about the perfect risotto, I had expected a more flavorful dish from Mr Ramsey. Perhaps it’s somewhat disappointing results can be chalked up to cooks error. I suspect it would taste better if prepared by his hands rather than mine.

Zucchini and Mixed Mushroom Risotto (a variation of this recipe)

• 2 small zucchini
• Sea salt and freshly ground black pepper
• 2 large garlic cloves, microplaned 
• A few basil sprigs, leaves only
• 2 to 3 tbsp olive oil, plus extra to drizzle
• A squeeze of lemon juice
• 2.5 cups chicken stock (GF if you want)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 3/4 cup wild mushrooms, cleaned and halved or sliced if large
• 2 to 3 tbsp freshly grated Parmesan

Preheat the oven to 400 degrees and line a large baking tray with foil. Halve the zucchini lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30–40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.

For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.

When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes. Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning. Divide the risotto among warm plates and sprinkle over the remaining Parmesan.

Smothered Chicken – A Healthier Version

Tags

chicken, grilled, mushrooms, onions, outdoors, peppers, smothered, spring, warm weather

It is warm and wonderful outside. If you are like me, you’re firing up the grill for two reasons- 1) you want to be outside to cook and 2) you don’t want to do dishes so you can stay outside longer. This chicken tastes decadent without adding too many calories… Just in time for your worrying about that bathing suit.

Smothered Chicken – A Healthier Version

• 1 lb boneless skinless chicken thighs, marinaded as desired
• 1 green bell pepper, quarted and cored
• 8 oz mushrooms,  sliced and in a foil packet with a bit of oil and garlic
• 1 large onion, peeled and thickly sliced
• Mozzarella cheese 

Prepare grill to medium heat. Grill meat, peppers, onions, and mushroom packet until all are done. Combine in a glass dish and top with cheese. Allow to melt before serving.

Chicken in Red Wine with Onions, Mushrooms, and Bacon by Julia Child

Tags

chicken, french, Julia Child, main dish, mushrooms, onions, red wine

Don’t be thrown off by the number of ingredients or what seems to be many steps in this recipe. It isn’t hard and the results are amazing. This recipe is one of the best chicken dishes I have tried in a while. The gravy is rich and delicious. The chicken is tender. The mushrooms and onions compliment the chicken amazingly. This may be French food but it isn’t the pretentious, tiny serving you would imagine. This is rustic, heart warming food. I served it with Yukon Gold Potatoes with Parsley and Spring Onions. If you make the effort to prepare this dish, you will be so happy you did. I promise!

Chicken in Red Wine with Onions, Mushrooms, and Bacon by Julia Child

• 3 to 4 oz chopped bacon
• 2 tbsp butter
• 2 1/2 to 3 lbs cut up frying chicken (I used boneless, skinless thighs)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup cognac
• 3 cups young, full bodied red wine such as Burgandy, Beaujolais, or Chianti
• 1 to 2 cups chicken stock
• 1/2 tbsp tomato paste
• 2 cloves mashed garlic
• 1/4 tsp thyme
• 1 bay leaf
• 1/2 lb sauteed mushrooms (see below)
• 12 to 24 brown braised onions (see below)
• Salt and pepper to taste
• 3 tbsp flour
• 2 tbsp butter
• Parsley to garnish

Cut the bacon into lardons. Saute in first 2 tbsp butter until lightly browned. Remove to a side dish. Dry chicken thoroughly and brown in the hot fat. Season the chicken and return the bacon to the casserole. Cover and cook slowly for 10 minutes, turning chicken once. Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside. Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes or until chicken is cooked through. Remove the chicken to a side dish. Simmer the chicken cooking liquid for a minute or two, skimming off the fat. Raise heat and boil the juices rapidly until they are reduced to 2 1/4 cups. Season to taste then remove bay leaf.

Blend together the 3 tbsp flour and 2 tbsp butter together to form a paste. Beat into the hot chicken liquid with a wire whisk. Reduce to a simmer and cook for 2 to 3 minutes. The sauce should be thick enough to coat a spoon lightly. Arrange the chicken, mushrooms and onions on a warmed platter and base with the sauce. Serves 4 to 6.

Sauteed Mushrooms by Julia Child

• 2 tbsp butter
• 1 tbsp oil
• 1/2 lb fresh mushrooms, whole if small, quartered if large
• 2 tbsp minced shallots
• Salt and pepper to taste

Place an enameled skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface and the mushrooms will begin to brown.  As soon as they have lightly browned add in the shallots. Saute for another 2 minutes and remove from heat.

Brown-Braised Onions by Julia Child

• 18 to 24 small peeled onions
• 1 1/2 tbsp butter
• 1 1/2 tbsp oil
• 1/2 cup beef stock or red wine
• Herb bouquet: 4 sprigs parsley, 1/2 bay leaf, 1/4 tsp thyme
• Salt and pepper to taste

In an enameled skillet, melt together the butter and the oil. Add onions and saute over medium heat for about 10 minutes, moving the onions about so they will brown evenly. Be careful not to break the skins. Pour in the beef stock, add herbs, and season to taste. Cover and simmer slowly for 40 to 50 minutes until onions are tender and the liquid has evaporated. Remove herb bouquet.

Mixed Mushroom and Brie Sliders with Balsamic Reduction

Tags

balsamic, brie, food, mushrooms, sandwiches, sliders, vegetarian, vinegar

These slicers came together only by accident. The mushrooms, brie, and rolls were all on sale at my local Kroger. They just seemed to be just too good a deal to pass up. And too good a combination to ignore.

Mixed Mushroom and Brie Sliders with Balsamic Reduction

• 8 oz mixed mushrooms (mine had oyster, shiitake, and criminis)
• 1 small onion, thinly sliced
• 2 or 3 slices of brie
• 1/4 cup balsamic vinegar
• 2 crusty dinner rolls

In a skillet, saute mushrooms to tenderness. Set aside and saute onion until browning but not burning. In the same skillet, reduce the vinegar to half. Split the dinner rolls and layer the mushrooms, onions, and brie. Dress each sandwich with the balsamic reduction. Serves 1.

Baked Brie with Mushrooms and Onions

Tags

appetizer, baked, brie, celebrate, food, holiday, mushrooms, new years, onions

I love brie. The umami flavor is one of my favorites. Combined with the mushrooms, onions, garlic and wine, this cheese appetizer is divine. I love that it does not include puff pastry or the like. With this recipe, the flavors shine through, unencumbered by extra breading.

Baked Brie with Mushrooms and Onions

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup white wine
• 1 small wheel of brie
• 1 baguette, sliced

Preheat oven to 400 degrees. Heat the oil in a pan. Saute onions until clear and starting to brown. Add mushrooms, garlic, thyme, salt and pepper. Saute until mushrooms are tender. Add wine and deglaze the pan. Cook until most of the juices are reduced. In a small oven safe dish, place the wheel of brie. Top with the mushrooms mixture. Bake for approx 10 minutes, until cheese is melted. Serve with slices of baguette.