Tag Archives: mushrooms

Creamed Mushrooms over Toast

I know a lot of people that have been out mushroom hunting lately, specifically for Morel Mushrooms. If you happen to hunt for them like my family does, you end up with so many of them that you run out of ideas on how to use them all up! I found a great recipe to use them in and it’s reminiscent of my childhood (we used to eat creamed beef on toast) which makes it even more enjoyable to eat!

creamed mushroom toast

Ingredients

Creamy Sauce

1 tablespoon extra-virgin olive oil (or Grapeseed oil)
1 cup finely chopped onion (yellow or white)
2/3 cup white rice (or quinoa)
5 cups reduced-sodium chicken broth or vegetable broth
1 cup dry white wine
1/4 teaspoon salt, or more to taste
Freshly ground pepper, preferably white

Mushroom Toasts

1 ounce dried mushrooms
1 cup warm water
16 1/4-inch-thick slices baguette  (whole-wheat)
2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided (or Grapeseed oil)
1/4 teaspoon salt plus 1/8 teaspoon, divided
Freshly ground pepper to taste
12 ounces fresh wild mushrooms, such as morels, cleaned
3 tablespoons minced green onion
1 cup Creamy Sauce
2 teaspoons Dijon mustard
1 tablespoon dry sherry, or to taste
Fresh basil

Directions

  1. Preheat oven to 400F.
  2. To make cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, about 2 minutes. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  3. Transfer the mixture to a blender and puree, in batches if necessary, until smooth (or you could puree in the pot with an immersion blender if you have one…if not, consider picking one up, they’re handy for times like these). The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper (use white pepper if you have it).
  4. Place dried mushrooms in a bowl and add warm water and let soak for about 20 minutes to re-hydrate.
  5. Meanwhile, brush baguette slices with 2 teaspoons oil and season with 1/4 teaspoon salt and pepper to taste. Place on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Set aside on the baking sheet until ready to serve.
  6. Cut fresh mushrooms into 1-inch pieces. Line a strainer with a paper towel, place over a bowl and strain the dried mushrooms; reserve the liquid. Squeeze the (re-hydrated) dried mushrooms to remove excess water, then chop into 1/2-inch pieces.
  7. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add green onion and cook, stirring, for 1 minute. Add all the mushrooms and cook, stirring, until they begin to brown and the moisture has evaporated, about 5 minutes. (Add a few tablespoons of the mushroom-soaking liquid if the mushrooms start sticking.) Transfer the mushrooms to a bowl. Add 1/2 cup of the reserved soaking liquid, 1 cup of the Cream Sauce, mustard and sherry to the pan. Heat, stirring, just until the mixture starts to bubble. Return the mushrooms to the pan, season with the remaining 1/8 teaspoon salt and pepper to taste and gently stir until heated through.
  8. To serve, top each toast with about 2 1/2 tablespoons of the mushroom mixture and garnish with basil, if desired.

Nutritional Information

per serving (makes 8 servings, 2 toasts with sauce per serving)

171 calories

6 g fat ( 1 g sat , 4 g mono )

0 mg cholesterol

26 g carbohydrates

1 g added sugars

5 g protein

2 g fiber

413 mg sodium

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Chicken Pot Pie

Ingredients:

Olive oil cooking spray

1 1/4 cups white whole-wheat flour plus 1 Tbsp. for kneading, divided

1 1/4 tsp baking powder

1/4 tsp sea salt plus additional, to taste

3 tsp vegetable oil, divided

2 carrots, diced

1 white onion, chopped

2 tsp chopped garlic

8 oz. button mushrooms, stemmed and sliced

1 1/2 lb. boneless, skinless chicken breast, cut into 3/4 inch chunks

1 tsp Italian seasoning

1 cup low sodium chicken broth

1 1/2 cups 2% milk, divided

1 cup frozen peas

1/4 cup plus 1 Tbsp chopped fresh parsley, divided

2 Tbsp fresh lemon juice

fresh ground pepper, to taste

3 Tbsp butter

Directions:

Preheat oven to 400F and mist a 2 quart baking dish with cooking spray. In a large bowl, whisk together 1 cup flour, baking powder and salt, set aside.

In a large nonstick skillet on med-high, heat 1 tsp. oil. Add carrots and onion and cook, stirring occasionally, until carrots are tender-crisp and onion is translucent, about 8 to 10 minutes. Add garlic and cook, stirring constantly for 1 minute. Transfer mixture to a bowl. Mist skillet with cooking spray and return to med-high heat. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, about 8 to 10 minutes. Add to bowl.

In the same skillet, heat the remaining 2 tsp oil on med-high heat. Add chicken and Italian seasoning and cook, stirring occasionally, until chicken is no longer pink in the center. Return veggies to skillet and stir to combine. Sprinkle with 1/4 cups flour and stir until chicken and veggies are well coated and flour is no longer white, about two minutes. Add broth and stir to combine. Bring to a simmer, then stir in 1 cup of milk. Bring to a gentle simmer, stirring frequently, then immediately reduce heat to med-low and stir until slightly thickened, about 1 minute. Stir in peas and cook til heated through. Stir in 1/4 cup parsley and lemon juice. Season with salt and pepper to taste and transfer to a baking dish.

Cut butter into 1/4 to 1/2 inch cubes and add to reserved flour mixture. With a pastry blender or fork, incorporate butter into flour until mixture comes together into pea sized bits. Add remaining 1/2 cup milk and stir until flour is just moist. Lightly flour the counter with remaining 1 Tbsp flour and quickly knead the dough into a ball with floured hands. Divide into 6 equal pieces and lightly pat each into a 2 1/2 inch wide, 1/2 inch thick disk. Place disks on top of chicken mixture, spaced apart evenly. Bake until liquid is bubbly and biscuits are lightly browned and cooked through, about 25 minutes. Let stand for 5 minutes, sprinkle with remaining parsley and serve warm.

serves 6 (1 serving = 1 biscuit and 1 cup chicken mixture)

Nutritional Information (per serving)

Calories: 380

total fat: 11 g

sat. fat: 5 g

carbs: 33 g

fiber: 5 g

sugars: 5 g

protein: 35 g

sodium: 231 mg

cholesterol: 86 mg

from Eating Well

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Balsamic Roasted Green Beans with Mushrooms, Onions and Parmesan

 

Ingredients:

8 oz. mushrooms, sliced in 1/2 inch slices
1 lb. fresh green beans
1 large onion, chopped
1 1/2 T olive or grapeseed oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese

Instructions:

Preheat oven to 450F. Wash mushrooms and let drain on paper towels (or spin dry in salad spinner) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms and onions into slices that are roughly 1/2 inch thick.Place cut beans, onions and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, check after 20 minutes and give more time if needed. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve warm.

Nutritional Information per serving (serves 4)

  Calories 97.1
  Total Fat 6.0 g
  Saturated Fat 1.2 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 4.0 g
  Cholesterol 2.0 mg
  Sodium 55.3 mg
  Potassium 294.3 mg
  Total Carbohydrate 9.2 g
  Dietary Fiber 4.1 g
  Sugars 0.3 g
  Protein 3.6 g

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Mushroom and Cheddar Stuffed Onions

Ingredients

1 large sweet onion (about 1 pound)
1 tablespoon unsalted butter
1/4 cup finely chopped shallots
1 tablespoon minced garlic
8 ounces cremini mushrooms, very finely chopped
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1/4 cup dry sherry or dry white wine
4 teaspoons chopped fresh sage, divided
3/4 cup shredded extra-sharp Cheddar
3/4 cup coarse fresh breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
2 teaspoons extra-virgin olive oil

Directions

  1. Preheat oven to 425°F. Spray an 8-inch-square baking dish with cooking spray.
  2. Bring a large pot of slightly salted water to a boil. Trim the ends off the onion and cut in half lengthwise; peel. Cook the onion halves in the boiling water for 2 minutes. When cool enough to handle, remove the 4 largest outer layers from each half. Return the remaining pieces to the pot and boil for 5 minutes more to cook through. Set aside. Using tongs, return the 8 onion layers to the boiling water and cook until soft and pliable, 1 to 4 minutes, pulling each layer out as it’s done. Set aside on a plate.
  3. Heat butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper. Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes. Stir in 2 teaspoons sage; cook 30 seconds more. Transfer the mixture to a medium bowl; stir in cheese, breadcrumbs, parsley, Worcestershire and Tabasco. Finely chop the reserved onion core; add to the bowl.
  4. To stuff an onion layer, hold it with the curved side cupped in your hand. Spoon 4 to 5 tablespoons of stuffing into the center and gently form it into a football-shaped packet. Lay the packet seam-side down in the baking dish and repeat with the remaining layers. Brush the packets with oil and sprinkle with the remaining 2 teaspoons sage and 1/8 teaspoon each salt and pepper. Cover the dish with foil.
  5. Bake until the onions are bubbling, 15 to 25 minutes. Serve hot or warm.

Nutritional Information

per serving (makes 4 servings, 2 onions each):

Per serving: 265 calories; 13 g fat ( 7 g sat , 5 g mono ); 30 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 393 mg sodium; 489 mg potassium.

from Eating Well

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Filed under Appetizers and Sides, Vegetables and Vegetarian Dishes

Hamburger Healthier

I must admit, I have a soft spot in my heart tummy for hamburger helper, but it’s not exactly the healthiest thing to eat. I love this recipe because you have control over the amount of sodium that goes into it, as well as all the fresh veggies that help make the sauce! And the best part about the veggies in it (in case you have picky veggie eaters at home) is that they get pureed in a food processor and mixed with all the other stuff, so you can’t even tell they’re in there!

Servings: 6

Serving Size: 1 1/3 cups

Ingredients

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
1 celery stalk, chopped
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces dry elbow noodles (use protein enriched or gluten free if needed) (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour (or gluten free all purpose flour)
1/2 cup reduced-fat sour cream or Greek yogurt
1 tablespoon chopped fresh parsley, or chives for garnish

Directions

  1. In a food processor, process the garlic, carrots, celery and mushrooms until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
  2. Cook beef in a large skillet or Dutch oven over medium-high heat, until no longer pink. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, about 5 to 7 minutes.
  3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, about 8 to 10 minutes.
  4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Nutritional Information

Per serving: 326 calories; 10 g fat ( 4 g sat , 3 g mono ); 54 mg cholesterol; 38 g carbohydrates; 23 g protein; 4 g fiber; 431 mg sodium; 644 mg potassium.

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