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Posts tagged “Mushrooms

Caramelized Onion Mushroom Gouda Soup

“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
~ Marge Kennedy

Caramelized Onion Mushroom Gouda Soup

The other day I was digging through my freezer trying to identify all the things that were too freezer burned to eat and I came across this “mystery” container with ugly brown stuff in it. I had NO idea what that was. I sniffed it. Poked it. Nope, couldn’t tell what it was. I set it in my pile of “things to discard” … and it wasn’t until morning that I realized it was MOREL mushrooms! Oh NO! my precious most favorite mushrooms in the whole world that my dad gave me … I just couldn’t let those go to waste! I quickly set my mind to thinking what to do with them …

Soup! Yes, mushroom soup. Something wonderfully creamy and cheesy … I originally thought I would puree this soup and make a rich cream of mushroom soup, but once I got it all done, I just didn’t want to do that to my soup. I wanted to savor the soft texture of the mushrooms and caramelized onions contrasted against the smooth creamy, cheesy broth. You can puree it if you prefer. I’m leaving mine with bits of mushroom and caramelized onion floating about in it.

I am SO glad I saved the mushrooms. I feel a bit super-hero-ish now. I have accomplished something most very worthwhile today.

Caramelized Onion Mushroom Gouda Soup

Caramelized Onion Mushroom Gouda Soup

This recipe makes about a quart of soup.

  • 1/2 Tablespoon butter
  • 1 1/2 cups thinly sliced onion
  • 1/4 cup white wine
  • 1/4 cup flour
  • 2 cups lowfat milk
  • 1 cup sauteed mushrooms (Measured after sauteeing … I used morels, but I think you could substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … )
  • 1 cup beef or vegetable broth
  • 3/4 cup shredded Gouda  cheese
  • Salt & Freshly ground pepper, to taste
  • For garnish: freshly grated cheese & snipped green onions

Directions:

  1. Heat a medium saucepan to medium and set the butter in to melt. Once it’s mostly melted, add the onions and sautee the onions in the butter. Cover and let cook for just a minute, then remove the lid and stir well. If the pan seems dry, add a little wine and stir well. Cover again and let cook, then remove the cover and stir. Keep repeating this process until the wine is gone and the onions are a lovely dark brown color.
  2. Stir the flour into the onions and stir to coat all the onions in a lovely jacket of flour, then add the milk, mushrooms, and broth and stir to mix well.
  3. Reduce heat to medium low and let cook, stirring frequently, until the soup starts to thicken a bit. Add the cheese and stir to mix. Cook until the cheese is melted and the soup is heated through. Try a small spoonful of the soup and add salt & pepper to taste. Serve immediately. Store any leftovers in a covered container in the fridge. I like to put my soup in a glass jar so I can gaze at it every time I open the fridge.

Caramelized Onion Mushroom Gouda Soup

This is an #OnionLove Post … Powered by Linky Tools

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This recipe was also shared at Show & Share WednesdayCast Party Wednesday, Everyday Mom’s MealsFull Plate Thursday, Share it Saturday, and Scrumptious Sunday.


Happiness & a Mushroom Tomato Skillet Frittata

Smoky Mushroom & Tomato Skillet Frittata

Last night my facebook page zoomed past 10,000 “likes” when I wasn’t looking. I was out having a glass of wine with my friend, talking out all the things we needed to talk about, sharing things we probably wouldn’t ever tell anyone else.

How did it zoom by without me so quickly? I think it’s because I’ve been doing an A-Z health challenge on my facebook page. Every day there is a letter, you choose one thing that starts with that letter and share the health benefits of your chosen thing. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. Yesterday was G and I chose Garlic. Somewhere along the way I invited my foodie friends to join in and share facts or recipes on my page. That’s when things really got fun. Suddenly I wasn’t talking to myself anymore … everyone was joining in and we had such a spread of beautiful recipes and wonderful conversations going on everywhere.

10,063 likes on facebook

Today is the letter H and because I’m so HAPPY, I’ve asked everyone to share what makes them happy. And I thought I better take a minute to share what makes me happy. Each and every one of you that comment, visit, or like me on facebook or Pinterest or twitter: you make me happy. You are what makes all of the time and effort I put into this blog worthwhile.

What makes me happy?

Snuggling, hugs, curling up with my cat, the many shades of green leaves on the trees, joking with my son, hearing my daughter sing, seeing her dance, visiting my parents, talking with my sisters, playing with my nieces and nephews, going for long walks and hikes in beautiful, natural spaces, a text or visit from a friend, yoga, a genuine smile. Art. Live music. Singing. Beautiful architecture. History and Books. Sunrise on the lake.

Beautiful morning at Big Stone Lake

Thunderstorms and rain, rainbows, blue sky, clouds, flowers, sunshine, seeing a deer or beautiful bird or a bat flying in the sky. Dragonflies and butterflies. Mountains. Plants. ANYTHING purple. Looking at the stars somewhere away from the city where you can see so many more of them. Riding on a boat, canoeing, sailing. Swimming. Camping. Dancing. The sound of waves and the feel of water and sand on my toes. Opening the windows and feeling a slight breeze through my house. Travelling. Meeting new people and seeing new things, trying new foods and seeing the world from a different perspective. Coming home. Breathing freely. Being healthy and so grateful to be alive.

A hot cup of chai on a chilly morning, dinner on the patio, a really good smooth dark chocolate. Having a drawer full of different wonderful cheeses, a bottle of wine and several lovely dark beers in my refrigerator. Picking berries, vegetables, herbs or flowers and eating them fresh. Hot soup and the smell of fresh bread baking on a cool or rainy day. Thai food. Or Mexican or Greek or anything funky and ethnic. Baking cinnamon rolls with my daughter, making up new recipes with my son. A beautiful salad. Little toasts! Pizza. Cold sweet ice cream on a hot day. Cooking. Having a handsome man cook for me and rub my back or my feet. Growing herbs. Foraging. Writing and reading and sharing with all of the wonderful foodies that have graced my life with their presence.

Smoky Mushroom & Tomato Skillet Frittata

Smoky Mushroom Tomato Skillet Frittata

Cheese is one of those things that send me into a happy oblivion. Dofino cheese noticed this and sent me a bunch of cheeses. One of the cheeses they sent me was this smoked havarti which is very creamy and has an intense smoky taste, which blends so well with mushroom, tomato and eggs and a bit of smoky bacon.

  • 1 teaspoon of butter
  • 2 cups mushrooms
  • 1/4  - 1/3 cup chopped onion
  • 1 medium tomato, chopped
  • 1 cup fresh spinach or swiss chard
  • A small handful of fresh herbs (basil, oregano, thyme)
  • 2 – 4 eggs (depending on how fluffy you want your frittata … I used 2, but it was a little flat)
  • 1 slice lean bacon, fried crisp, cooled and crumbled or chopped
  • 1 cup shredded cheese (sharp cheddar, smoked havarti, & asiago, mixed)

Directions:

  1. In a skillet pan, melt the butter, then add the mushrooms. Sautee for a few minutes, add the tomato & onion. Cover and cook for a few minutes, then uncover and sautee until the onions are soft. Add the spinach and sautee briefly until wilted.
  2. Put the vegies in a bowl, mix with the herbs, and set aside. Clean out the pan. In a small bowl, whisk the eggs with a spoonful of water for each egg. Sprinkle with Red Robin Seasoning (or just salt) and freshly ground pepper.
  3. Heat the skillet to medium heat and spray with cooking spray. Pour in the eggs and let them cook for just a moment to start setting up. Quickly spread the vegie mixture over the eggs, sprinkle with bacon and top with the shredded cheese. Reduce the heat to medium low, cover and let cook till the cheese is melted. Remove from heat and serve immediately in wedges.

Smoky Mushroom & Tomato Skillet Frittata

What makes you happy? I would love to know!

This recipe was shared at Share It SaturdaysScrumptious SundaysRecipe of the WeekKatherine Martinelli’s Tomato Bloghop and Everyday Mom’s Meals.


Wild Mushroom Grilled Pizza

Wild Mushroom Grilled Pizza

The last time I grilled pizza, I decided to do a simple wild mushroom ‘za. Just cuz I had some wild shrooms from my wonderful dad. Have I mentioned how much he spoils me? I am so so very lucky …

The mushrooms were fantastic, but really the best part about this pizza was the crust. The crust had such a wonderful flavor, probably because I used the liquid from cooking up the morel mushrooms along with some tomato juice for the liquid in the dough. Morel mushrooms are full of moisture. When you cook them up, the moisture releases and you end up with a sort of soupy mushroom mixture. You can keep cooking to reduce the juice, or you can save that delicious mushroom juice for soup … or pizza crust. I made two pizzas with this crust: this mushroom one for me, and a cheese one for my daughter. I still had some dough left, so I let it rise while I was cooking the pizzas, then baked it up as “flatbread” … my son gobbled those up in no time.

Wild Mushroom Grilled Pizza

Wild Mushroom Grilled Pizza

  • Pizza dough
  • Wild mushrooms (I used morels & shelf mushrooms, but others will work as well)
  • 1 teaspoon olive oil
  • 2 cloves of garlic, peeled and chopped fine
  • Red Robin Seasoning (or your favorite seasoned salt)
  • Your favorite pizza or pasta sauce
  • Mozzarella or Italian blend of cheeses
  • Fresh chives, garlic scapes, snipped, & fresh basil leaves

Heat a frying pan to medium high heat. Add the olive oil and swirl about in the pan, then add the mushrooms and garlic and sautee for a few minutes. Season to taste with Red Robin seasoning. If the mushrooms get dry, add some white wine and cover for a couple minutes till the mushrooms are soft and moist. Pour off any excess mushroom juice (or wine) to use in your pizza crust.

Make the dough for the pizza crust (see recipe below).

When the dough is ready, light up the coals on the grill, and when they are hot, pile the coals up on one side of the grill, leaving the other side empty to make a not-as-hot spot for the toppings to melt. (If you are using a gas grill, heat up one area to very hot and a lower heat area for melting the cheese.)

Arrange your mushrooms and cheese right next to the grill so you’re ready to top the pizza when the crust is ready.

Put the grate on the grill, and place a crust on the grill over the hot coals, cover and let it cook for 5-10 minutes, checking it periodically. The crust should start to bubble up a little and get brown on the bottom. Once it is nicely browned on the bottom, flip it over onto the cooler side of the grill, add the toppings and cover the grill again till the cheese is melted. (For some more pics showing how to grill pizza, see my Grilled Thai Chicken Pizza post.)

Top the pizza with chives, scapes and fresh basil, cut and enjoy!

Italian Mushroom Tomato Pizza Crust

  • 1 cup liquid (I used about 1/4 cup juice from cooking the mushrooms, 1/2 cup tomato juice, and filled the rest of the cup with water)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Cover and let rest until the grill is ready and you have all your ingredients prepped and ready. The trick to grilling pizza is to have all the toppings ready to add to the pizza quickly as soon as you flip the dough over.

Wild Mushroom Grilled Pizza

This recipe was shared at Weekend Potluck, Totally Tasty Tuesdays, and Thursday’s Treasures.


Balsamic Roasted Zucchini & Mushrooms

{Guest Post from Carrie’s Experimental Kitchen}

Balsamic Roasted Zucchini & Mushrooms

It’s Day 4 of my vacation and Carrie from Carrie’s Experimental Kitchen is such a sweetie … she is tending the kitchen here today. Carrie is a fantabulous cook and great “virtual” friend that I am so pleased to know. And did you know she’s publishing a cookbook? I’m so excited for her!!! This dish that she is sharing is right up my alley … I can’t wait for zucchini season now.

Anyway, without further adieu, here’s Carrie!

~~~~~~~~~~~~

Carrie-Farias-of-Carrie's-Experimental-KitchenHi everyone, I’m Carrie behind Carrie’s Experimental Kitchen and I am thrilled and honored to be a guest here today at Sumptuous Spoonfuls! I just LOVE Ann’s blog and the fact that she uses fresh ingredients in her dishes (just like me!), it truly does make the world of difference! I love looking around the kitchen, seeing what I have on hand and creating a meal that is simple yet delicious, whether or not your an experienced chef or a kitchen novice. I have been married for 17 years and am the mother of two girls, ages 15 and 10, who I lovingly refer to as my food testing “guinea pigs”. I reside in a small town in Northwestern NJ and graduated from Johnson & Wales University with a B.S. in Hotel/Restaurant Management. I am also awaiting the release of my first cookbook called “Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals”; which is scheduled to be released in the late summer, early fall of 2012.

And now for the recipe…

Two of my favorite vegetables combined together with garlic and balsamic vinegar make this a must try side dish the next time you’re looking to try something new and easy! I LOVE roasting just about anything, and this was no exception. Just look at the beautiful color and the taste was incredible!

Balsamic Roasted Zucchini & Mushrooms

  • 2 Zucchini, washed and sliced into 1/4″ thick slices
  • 8-10 Large Mushrooms, rinsed and quartered
  • 2 Cloves Garlic, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Balsamic Vinegar
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste

Add the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20 minutes, turning halfway. Serves 4.

*Nutritional Information: Calories 94, Carbs 7g, Fat 8g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Carrie Palladino Farias
Carrie’s Experimental Kitchen

Website: http://www.carriesexperimentalkitchen.blogspot.com
Facebook: www.facebook.com/CarriesExperimentalKitchen
Twitter: www.twitter.com/CarriesExpKtchn
Pinterest: CarriesExpKtchn


Chive Flower, Mushroom, White Bean & Walnut Salad

Chive Flower, Mushroom, White Bean & Walnut Salad

My chives are growing like crazy right now and they’re in full bloom with big, beautiful purple flowers. They’ve taken over a big chunk of my raised bed already … Mom warned me that they would, but I’ve never had anything grow like that here . Perhaps it’s because the deer eat everything … except for the daffodils and the chives.

Their loss! I love them. Besides that they are gorgeous, I think chives taste marvelous. And chive flowers even moreso. While chives add sort of a subtle onion taste to a dish, chive flowers are more intense, little bursts of flavor.

And Dad gave me some beautiful fresh shelf mushrooms he found … I thought they’d go perfect with the chive flowers.

Chive flower, mushroom, white bean and walnut salad

Chive Flower, Mushroom, White Bean & Walnut Salad

  • Mixed greens
  • Cooked white beans
  • Fresh mushrooms, sliced or torn into chunks
  • Fresh cut “shards” of parmesan cheese (thinly cut slices)
  • Toasted walnuts
  • Chive flowers
  • Avocado ranch salad dressing (recipe here)

Fill your bowl most of the way with greens, then toss on some beans, fresh mushrooms, parmesan, and walnuts. Tuck in the chive flowers and drizzle with avocado ranch.

Before you eat the salad, make sure you take a moment to savor the beauty of these flowers. Then dive into the taste of them … You might want to pull them apart and scatter them all over your salad.

Chive flower, mushroom, white bean and walnut salad

This recipe was shared at  Tastetastic ThursdaysFit & Fabulous Fridays, Weekend Potluck, and Manic Mondays.


Shrimp, Chicken & Asparagus Cellentani Pasta

in a Lowfat Garlic Parmesan Cream Sauce

Shrimp & Chicken Asparagus Mushroom Pasta with Lowfat Garlic Cream Sauce

This is how I lighten up Fettucini Alfredo … except without the fettucini … because I just adore the swirly, curly shape of this cellentani.

This pasta dish is a delicious & elegant meal, a great way to use leftover chicken, and if you take a few minutes to get everything prepped and have the meat pre-cooked, it comes together in about 30 to 45 minutes. Just make the lowfat creamy sauce, sautee some lovely vegetables and throw it all together with the cooked shrimp and chicken.

The chicken breast was one I had marinated in a garlic-buttermilk mixture, then cooked on the grill the other night. Use any leftover chicken … or just skip the chicken and add more shrimp (or vice versa)!  The shrimp were just some frozen little shrimps I had in my freezer. Bigger shrimp would of course be more fancy shmancy if you’re serving this to company.

Shrimp & Chicken Asparagus Mushroom Pasta with Lowfat Garlic Cream Sauce

Shrimp, Chicken & Asparagus Cellentani in a Lowfat Garlic Parmesan Cream Sauce

Makes 2 to 4 servings, depending on how hefty your eaters are.

  • 1 cup dry uncooked cellentani or cavatappi pasta (about 4 oz. … or use another shape … fettucine, linguini, ziti, or penne would all work too …)
  • 1 1/4 cups asparagus
  • 2 cups sliced fresh mushrooms
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 2 cloves garlic
  • 1/4 cup white wine
  • 1 tomato, chopped
  • 1 – 2  Tablespoons chopped fresh basil leaves
  • 4 oz. shrimp, pre-cooked
  • 1 cooked chicken breast, chopped
  • for garnish: freshly shredded parmesan, snipped chives and/or green onion and fresh basil leaves

Directions:

  1. First, make the garlic cream sauce (see below). You can make the sauce ahead of time to save steps at dinnertime –just keep it in the fridge in a covered container till you’re ready to use it.
  2. Start the water boiling to cook the pasta. While it’s heating up, chop and prep the vegetables, chicken and herbs and shred the cheese.
  3. When the water starts to boil, add the cellantani (or whatever pasta you are using).
  4. Heat a sautee pan over medium heat, spray with cooking spray, and add the asparagus, mushrooms, garlic and rosemary. Sautee just briefly, then add the wine. Sprinkle with Red Robin Seasoning (or your favorite seasoning mix–or just salt and pepper.) Cook for about 5 – 7 minutes or until the liquid from the wine and mushrooms has mostly evaporated, the mushrooms are tender and the asparagus is crisp tender.
  5. By this point, the pasta should be almost done. When it’s done, put it in a colander to drain out the water.
  6. To the sautee pan, add the sauce, shrimp, chicken, basil and tomato, then pour in the creamy sauce and the pasta. (You may not need all the sauce.) Stir everything together and cook until everything is hot and bubbly.
  7. Serve immediately, garnished with a bit of shredded parmesan, some basil leaves and snipped green onion and/or chives (I used both). A nice salad and some garlic toast on the side would be marvelous.

Lowfat Garlic Cream Sauce (Alfredo-ish)

  • 1/2 Tablespoon butter
  • 4 cloves of garlic, chopped
  • 2 Tablespoons flour
  • 1 cup low fat or skim milk
  • 1/4 cup freshly shredded parmesan cheese
  • 1 Tablespoon fresh basil leaves, chopped
  • 1/8 – 1/4 teaspoon nutmeg
  • Salt & freshly ground pepper, to taste

Directions:

In a skillet or cast iron pan over medium-high heat, melt the butter, then add the chopped garlic and sautee just for a minute or two to cook the garlic. Add the flour and stir to make a paste (or roux). Add the milk, lower the heat to medium, and whisk until the roux is dissolved in the milk and the sauce begins to thicken. Toss in the shredded parmesan, basil and nutmeg and stir, then add salt and pepper to taste.

Shrimp & Chicken Asparagus Mushroom Pasta with Lowfat Garlic Cream Sauce

This recipe was shared at Tastetastic ThursdaysFit & Fabulous Fridays, Weekend Potluck, Everyday Mom’s Meals and Mealtime Mondays.


Smoky Blue Cheese & Basil Stuffed Mushrooms

Smoky Blue Cheese & Basil Stuffed Mushrooms

Mushrooms are curious things. Some mushrooms are healthy and delicious and nutritious … and then other mushrooms are quite dangerous.

I have gone mushroom hunting several times. The little shrooms can be quite elusive, and then suddenly you’ll discover a whole field of them. Or not. It’s hard to tell with mushrooms. If you’re going to go hunting them in the wild, though, make sure only to pick the ones you KNOW are safe to eat. I’ve hunted morels, chanterelles, shaggy manes, and a few other stragglers. Morels are by far my favorite. There is nothing like them in the whole world. They are just exquisite.

These aren’t morels or anything I found growing wild. Just some huge mushrooms I saw at the grocery store that were screaming to be taken home and stuffed. They sat neglected in my vegetable drawer for a week, waiting for me to attend to them, pulling at my consciousness with little nags telling me they’re not going to wait forever. Sorry I kept you waiting so long, dear mushrooms. Here, have a nice cheesey-licious stuffing. And some basil.

Smoky Blue Cheese & Basil Stuffed Mushrooms

First you must make this funky cheese mixture. I used this same cheese filling in my Pepperoni Pull Apart Rolls.

Smoky Basil Cheese filling:

  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded smoked gouda cheese
  • 1/2 cup Italian blend shredded cheese
  • 1/2 teaspoon smoked paprika
  • A small handful of fresh basil leaves, chopped (about 2 Tablespoons)

Mix the ingredients up in a bowl. I know, it makes more than you’ll need for these mushrooms. Use it on toast or in a sandwich, or toss it into the cheese mixture for a lasagna or some stuffed pull apart rolls. It’s really tasty … I know you’ll find SOMETHING to do with it.

Smoky Blue Cheese & Basil Stuffed Mushrooms

  • 8 big mushrooms
  • 4 small cloves of garlic, peeled
  • 1/4 cup red onion, peeled
  • 1/4 cup white wine
  • 1 cup breadcrumbs
  • 2 tablespoons blue cheese
  • 2/3 cup smoky basil cheese filling
  • Fresh sprigs of basil, for garnish

Directions:

  1. Preheat the oven to 350 degrees.
  2. Carefully pull the stems out of the mushrooms and chop the stems and the garlic and onion into little bits.
  3. Spray a pan with cooking spray and sautee the onion, garlic, and mushroom stems briefly over medium high heat, then add the wine and cook until the wine has mostly evaporated.
  4. In a medium bowl, mix the sauteed vegies with the breadcrumbs, blue cheese, and smoky basil cheese filling.
  5. Stuff the mushroom caps with the cheesy crumb mixture. You can pile it on there a bit.
  6. Set the stuffed mushrooms on a baking pan and pour 1/4 cup white wine plus 1/4 cup water in the bottom of the pan.
  7. Bake the mushrooms at 350 for 15 – 25 minutes or until they are nice and hot all the way through.
  8. Garnish with basil leaves. You may have to use a toothpick to make a little hole in the stuffing to stick in the basil stems. (I did.) Serve them while they’re hot. You can make them ahead of time, store them in the fridge in a covered container, then pop them in the oven just before serving time if you like. You’d have to bake them a little longer, but not too much.

Smoky Blue Cheese & Basil Stuffed Mushrooms

This recipe was shared at Weekend Potluck.


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