Archive for December, 2019

Dec 22

Mozzarella Bites

6 to 8 servings

1 cup neutral, for frying

Two (16-ounce) containers bocconcini

½ cup all-purpose flour

1 egg, lightly beaten

1½ cups bread crumbs

Kosher salt

3 tablespoons chopped fresh parsley, for garnishing

1 cup marinara sauce, warmed for dipping

 

1. Line a large plate with several layers of paper towels. In a small pot, heat the oil over medium heat until it reads 360°F to 370°F on a thermometer. (Note: This is a relatively high frying temperature, which gets the outside crust crispy before the inside cheese can melt too much. Keep an eye on the temperature of the oil, and if it gets too hot, turn off the heat.)

2. Drain the mozzarella balls and dry them well with paper towels. (It’s best to get them as dry as possible on the outside.) Place the flour in a medium bowl, the egg in a second medium bowl and the bread crumbs in a third medium bowl.

3. Working in batches, dredge the cheese balls in flour to coat, then in egg, then in bread crumbs. Repeat until all the cheese is breaded.

4. Fry the mozzarella in the preheated oil until golden brown on the outside, then remove from the oil with a slotted spoon and transfer to the prepared paper-towel-lined plate. Season immediately with salt.

5. To serve, garnish the mozzarella with parsley, then serve immediately with a side of warm marinara sauce.

 

https://www.purewow.com/recipes/Mozzarella-Bites

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Posted in Canape, Vegetarian

Dec 22

Mac and Cheese Bites with Bacon and Mushrooms

MAKES 12

 

  • Cooking spray, for coating the muffin pan
  • 3 slices applewood-smoked bacon, chopped
  • 1 heaping cup sliced cremini or button mushrooms
  • 1 tablespoon kosher salt
  • 1 cup dried whole-wheat macaroni or other small pasta shape
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup whole milk, warmed
  • 1 cup shredded sharp white cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 2 large eggs, beaten
  1. Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin pan with cooking spray.
  2. In a frying pan over medium heat, cook the bacon, stirring occasionally, until crisp. Using a slotted spoon, transfer it to paper towels to drain. Discard all but 1 tablespoon of the fat in the pan and add the mushrooms. Cook, stirring, until tender. Set aside.
  3. Bring a large saucepan filled with water to a boil over high heat. Add the salt and pasta, reduce the heat to medium, and cook until al dente, about 7 minutes or according to the package directions. Drain the pasta and set aside.
  4. In the same saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the reserved macaroni, bacon, and mushrooms to the cheese sauce and stir to combine. Stir in the egg and mix well.
  5. Spoon the pasta mixture into the prepared muffin wells, dividing it evenly and filling the wells. Bake the bites until they’re crisp and browned around the edges and bubbling, about 10 minutes. Allow them to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary).

STORE IT: Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze for up to 3 months.

https://www.chowhound.com/recipes/bacon-mushroom-mac-and-cheese-bites-31067

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Posted in Snack, Starter

Dec 22

Morel Mushroom Toasts

SERVES 4

  • 1 pound fresh morel mushrooms
  • 1 tablespoon extra-virgin olive oil, plus more for brushing on the bread
  • 3 medium garlic cloves, thinly sliced
  • 1 tablespoon finely chopped fresh thyme or savory leaves or a combination
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/4 cup finely chopped shallots (from about 2 medium shallots)
  • 1 tablespoon Cognac
  • 1 tablespoon champagne vinegar
  • 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
  • 1/4 cup crème fraîche
  • 4 (1/2-inch-thick) slices country bread, such as pain au levain
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Discard any moldy mushrooms, trim the bottoms of the stems, and cut away any discolored spots. Soak the mushrooms in several changes of cold water to remove any grit. Drain and pat dry with paper towels. Cut into 1/4-inch pieces and place in a large bowl.
  3. Add the measured oil, garlic, and herbs and season with salt and pepper. Transfer to 13-by-9-inch baking dish and spread in an even layer.
  4. Roast the mushrooms until tender, stirring halfway through the cooking time, about 20 minutes total. (Toward the end of the cooking time, the morels will release some of their juices.)
  5. Meanwhile, melt the butter in a small, nonreactive frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 3 to 4 minutes. Remove the pan from the heat and carefully add the Cognac. Return the pan to medium heat and simmer until the alcohol smell has cooked off, about 30 seconds.
  6. Remove the pan from the heat again, add the vinegar and lemon juice, and stir to combine. Stir in the crème fraîche, taste, and season with salt and pepper as needed; set the pan aside.
  7. When the mushrooms are ready, remove the baking dish from the oven, add the shallot–crème fraîche mixture, and stir to combine. Return to the oven and bake until the flavors have melded, about 5 minutes. Taste and season with salt and pepper as needed.
  8. Set the oven to broil. Arrange the bread slices in a single layer on a baking sheet. Using a pastry brush, lightly coat the slices with olive oil and season with salt and pepper. Broil until golden brown, about 2 to 3 minutes. Transfer the toasts to a serving dish and spoon all of the mushrooms and sauce over them. Serve immediately.

 

https://www.chowhound.com/recipes/morel-mushroom-toasts-29615

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Posted in Starter, Vegetarian

Dec 22

Easy Mushroom Farro Risotto

SERVES 3-4

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • ½ cup onion, chopped
  • Kosher salt
  • 3 cups wild mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ½ cups farro
  • ½ cup white wine
  • 4 cups chicken stock
  • 2 teaspoons thyme
  • ½ cup Parmesan cheese
  • ¼ cup butter
  • Parsley, chopped, for garnish
  1. In a large saute pan, melt butter with olive oil over medium-high heat. Add chopped onions and saute for 3 minutes or until translucent. Season with salt. Add in mushrooms and garlic. Saute until mixture is fragrant. Season with kosher salt and freshly ground black pepper.
  2. Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter. Add in white wine and cook for 2-3 minutes. Add chicken stock to saute pan 1 cup at a time. Stir occasionally with a wooden spoon and cook until liquid has been absorbed. Continue to add chicken stock 1 cup at a time until all the stock has been used.
  3. Add the thyme, Parmesan cheese, and butter. Mix together and season with kosher salt and freshly ground black pepper to taste.
  4. When risotto is done, garnish with chopped parsley. Serve immediately.

 

 

https://www.chowhound.com/recipes/easy-mushroom-farro-risotto-31787

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Posted in Italian, Main, Vegetarian

Dec 22

One-Pot Beef Stroganoff with Egg Noodles

SERVES 4-6

  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium yellow onion, small dice
  • 2 medium garlic cloves, finely chopped
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/4 cup dry white wine
  • 4 cups (1 quart) low-sodium beef broth or stock
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 8 ounces dried egg noodles
  • 3/4 cup sour cream
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
  2. Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper, and break the meat into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
  3. Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer.
  4. Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
  5. Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.

 

https://www.chowhound.com/recipes/one-pot-beef-stroganoff-with-egg-noodles-30939

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Posted in Main

Dec 22

Mixed Mushroom Casserole

SERVES 4-6

  • 1 ounce dried porcini mushrooms (about 1 cup), broken in half if large
  • 2 cups boiling water
  • 4 ounces French baguette, cut into 3/4-inch cubes (about 3 cups)
  • 3 tablespoons unsalted butter, plus more for coating the baking dish
  • 1 tablespoon olive oil
  • 8 ounces chanterelle mushrooms, stems trimmed and cut in half
  • 8 ounces cremini mushrooms, stems trimmed and cut in half or quartered if large
  • 1/3 cup small-dice shallot (from about 1 medium shallot)
  • 3/4 teaspoon finely chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • Kosher salt
  • Freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup heavy cream
  • 6 ounces Cambozola cheese, cut into small pieces (rind included)
  1. Heat the oven to 375°F and arrange a rack in the middle. Coat a shallow 2-quart baking dish with butter; set aside.
  2. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes.
  3. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside.
  4. Heat the measured butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes.
  5. Add the shallot and thyme, stir to combine, and cook for 1 minute. Using a slotted spoon, transfer the rehydrated porcinis to the pan (be careful not to disturb the gritty sediment at the bottom of the bowl) and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more.
  6. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed.
  7. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer; set aside.
  8. Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Taste and season with salt and pepper as needed. Pour the cheese sauce evenly over the mushrooms and bread. Bake until browned and bubbling, about 15 to 20 minutes. Serve immediately.

 

 

https://www.chowhound.com/recipes/mixed-mushroom-casserole-30495

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Posted in Main, Vegetarian

Dec 22

Creamy Chicken and Mushroom Spaghetti

  • 6 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 pound cremini or button mushrooms, sliced
  • 1/3 cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken
  • 1 cup freshly grated Parmesan, plus more for garnish
  • 1 pound spaghetti
  • Chopped fresh flat-leaf parsley for garnish
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, make the sauce. In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the onion, season with salt, and cook, stirring, until golden, about 5 minutes. Add the mushrooms and wine, then sprinkle with the thyme and a little more salt and pepper, and cook, stirring, until the mushrooms soften, about 8 minutes. Transfer the mixture to a bowl.
  3. Melt the remaining 4 tablespoons butter in the frying pan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes. Slowly add the broth, whisking constantly, then stir in the milk. Let simmer for 5 minutes.Add the chicken, reserved mushroom mixture, and 1 cup Parmesan, and stir until the cheese is melted and the mixture is slightly thickened to create a sauce, about 4 minutes. Remove from the heat and cover to keep warm.
  4. Cook the pasta to al dente according to package directions, then drain.
  5. Add the pasta to the pan and stir and toss to coat the pasta with the sauce and warm it through, about 3 minutes. Serve with a little more Parmesan and some parsley sprinkled over the top.

 

https://www.chowhound.com/recipes/creamy-chicken-mushroom-spaghetti-31387

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Posted in Chicken, Italian, Main

Dec 22

Mushroom and Wild Rice Chowder

  • 3 tablespoons unsalted butter
  • 4 ounces bacon, small dice (about 3/4 cup)
  • 8 ounces white mushrooms, stems trimmed and thinly sliced
  • 1 medium yellow onion, small dice
  • 3 medium garlic cloves, minced
  • Kosher salt
  • 1 medium carrot, peeled and small dice
  • 1 medium celery stalk, small dice
  • 1 medium russet potato, peeled and medium dice
  • 2 cups cooked wild rice
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 6 cups low-sodium chicken or vegetable broth
  • 1 1/2 cups half-and-half
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon freshly squeezed lemon juice, plus more as needed
  1. Melt 1 tablespoon of the butter in a large saucepan or Dutch oven over medium heat until foaming. Add the bacon and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside.
  2. Add the mushrooms to the saucepan, stir to coat in the bacon fat, and cook over medium heat, stirring rarely, until they begin to brown and the liquid they give off evaporates, about 8 minutes. Transfer to a small bowl; set aside.
  3. Melt the remaining 2 tablespoons butter in the saucepan over medium heat until foaming. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the carrot, celery, and potato, season with salt and pepper, and stir to combine. Cover with a tightfitting lid and cook, stirring occasionally, until the onions are tender, about 7 minutes.
  4. Add the rice and thyme to the saucepan and stir to combine. Sprinkle the mixture with the flour. Continue cooking, stirring constantly, until the flour is no longer raw-tasting and a film of cooked flour coats the bottom of the pan, about 2 minutes.
  5. Add the reserved mushrooms, bay leaf, and broth and stir to combine. Increase the heat to medium high and bring to a gentle boil. Reduce the heat to low and simmer until the vegetables are cooked through, about 15 minutes.
  6. Uncover the saucepan, stir in the half-and-half and the measured pepper, and let the chowder simmer, stirring occasionally, until slightly thickened and the flavors have combined, about 10 minutes. Stir in the lemon juice, taste, and season with more salt, pepper, and lemon juice as needed. Remove the bay leaf and serve garnished with the reserved bacon.

 

https://www.chowhound.com/recipes/mushroom-and-wild-rice-chowder-29469

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Posted in Soup, Vegetarian

Dec 22

Creamy Mushroom Gravy

  • 3 tablespoons unsalted butter
  • 6 ounces cremini mushrooms, stems trimmed and thinly sliced
  • 1 tablespoon finely chopped shallot
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup dry Marsala wine
  • 2 cups low-sodium beef broth or stock
  • 1/4 cup heavy cream
  1. Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushrooms and shallots and season with salt and pepper. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.
  2. Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms. Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 30 seconds.
  3. Slowly pour in the broth or stock and whisk until smooth. Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.
  4. Remove the pan from the heat and stir in the cream. Taste and season with salt and pepper as needed.

 

https://www.chowhound.com/recipes/creamy-mushroom-gravy-30890

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Posted in Dips/Sauces, Vegetarian

Dec 22

Creamy Mushroom Soup with Blue Cheese Toasts

  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 cup coarsely chopped yellow onion
  • 1/4 cup dry sherry
  • 2 medium garlic cloves, thinly sliced
  • 4 fresh thyme sprigs, leaves removed
  • 2 pounds white mushrooms, sliced (about 12 cups)
  • 4 cups mushroom broth or water
  • 3/4 cup heavy cream
  • 2 teaspoons freshly squeezed lemon juice
  • 10 to 15 thin baguette slices
  • 3 ounces blue cheese, crumbled (about 2/3 cup)
  1. Melt butter in a large saucepan over medium heat. When foaming subsides, add onion, season with salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Add sherry and cook until alcohol smell has dissipated, about 1 to 2 minutes. Add garlic, thyme leaves, and mushrooms and cook, stirring occasionally, until mushrooms are shrunken and nearly covered in liquid, about 20 minutes. Add broth or water and cook until flavors have melded, about 30 minutes.
  3. Process soup in a blender until smooth (you may have to do this in batches), then return to the pot over low heat. Add cream and bring to a simmer. Add lemon juice and season to taste with salt and freshly ground black pepper.
  4. Heat the broiler, top baguette slices with 1 to 2 teaspoons blue cheese each, and place on a baking sheet. Broil until cheese is bubbly and toast is crisp, about 1 to 2 minutes. Float 2 to 3 toasts in each bowl and serve.

 

https://www.chowhound.com/recipes/creamy-mushroom-soup-with-blue-cheese-toasts-27596

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Posted in Soup, Vegetarian

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