Posts Tagged ‘creamy mushroom sauce’

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Mushroom Hand Pies

October 4, 2016

We love portable dinner. It is perfect for the beach, a picnic, or for eating one-handed while entertaining a baby. These are hearty and full of earthy mushrooms. We loved adding crispy bacon, but you could leave it out for a vegetarian version.

You will need:

  • 4 oz bacon
  • 8 oz baby bella mushrooms, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 t oregano
  • Pinch of crushed red pepper flakes
  • 1/2 c white wine
  • 1/2 c heavy cream
  • 4 oz shredded Gruyere or swiss
  • Salt and pepper, to taste
  • 1 package puff pastry sheets
  • 1 egg
  • 1 T water

Then you will…

  1. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3-5 minutes per side.
  2. Remove the bacon and set aside on a paper towel-lined plate.
  3. Once cool, crumble the bacon. Set aside.
  4. Dispose of all but 2 tablespoons of the rendered bacon fat.
  5. Saute the mushrooms in the rendered bacon fat until most of their liquid is cooked off.
  6. Stir in the garlic, oregano, and red pepper flakes. Saute until fragrant, about 2 minutes.
  7. Stir in the wine and saute until it is cooked off.
  8. Stir in the cream and allow to simmer until the sauce thickens. You want it to resemble a thick gravy.
  9. Stir in the shredded cheese. Season with salt and pepper to taste.
  10. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
  11. Roll out the puff pastry until each sheet is roughly square.
  12. Cut each sheet into 4 squares.
  13. Place a spoonful of mushroom filling a little to one side of the middle of each square. You will want roughly a 1/2 inch margin of dough on the edges.
  14. Sprinkle with some of the bacon.
  15. In a small bowl, whisk together the egg and water to make an egg wash.
  16. Brush the edges of the dough lightly with the egg wash.
  17. Fold the other half of the dough over the filling, either in squares or triangles (or both).
  18. Use a fork to crimp the edges of the pastry shut.
  19. Place the pastries on the prepared baking sheets.
  20. Brush the tops with the egg wash.
  21. Lightly sprinkle with pepper.
  22. Cut three small slits in the top of each pastry to allow steam to escape.
  23. Bake 20-30 minutes or until the pastries are golden and baked through.
  24. Remove from the oven and allow to cool on a rack at least 15 minutes before serving.

20160809-mushroom-pies-03

 

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Creamy Onion, Mushroom and Spinach Pasta Sauce

August 5, 2014

This is a very hearty sauce that D and I made one night recently. It includes lots of our favorite things: caramelized onions, mushrooms, and fresh spinach. We ate it with some homemade ravioli, but I think it would be even better with a longer noodle like fettuccine. That type of pasta would stand up to the meatiness of the sauce. It is also a little richer than most of the sauces we make, so it is definitely something to serve as a treat.

20140720 Mushroom Spinacb Sauce

You will need:

  • 3 T unsalted butter, divided
  • 1 large sweet onion, cut into thin slices
  • 3 cloves garlic, minced
  • 8 oz baby Bella mushrooms, sliced
  • 8 oz Shiitake mushrooms, stems removed and the tops sliced
  • 1/4 c sherry (or Marsala or other preferred wine) – optional
  • 14.5 oz (1 can) diced fire-roasted tomatoes
  • 5 oz fresh baby spinach
  • 1 c light cream
  • 3/4 c grated hard Italian cheeses (I used a three cheese blend of Asiago, Romano and Parmesan)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, melt half of the butter over medium-low heat.
  2. Add the onion slices and stir to coat with the melted butter.
  3. Pile the onions together in the middle and allow to caramelize slowly, stirring infrequently, about 15-20 minutes.
  4. Stir in the garlic and allow to cook until fragrant.
  5. Remove from the pan and reserve in a bowl on the side.
  6. Melt the remaining butter over medium heat in the same pan.
  7. Add the mushrooms and stir to coat.
  8. Allow to cook through until the liquid is mostly evaporated.
  9. Mix in the sherry to the mushrooms and allow to cook off.
  10. Add the onion-garlic mixture back into the pan.
  11. Stir in the can of diced tomatoes with their juices.
  12. Simmer over medium heat, allow to cook until the tomatoes are heated through and able to be slightly broken down with a spoon.
  13. Mix in the cream and the grated cheese. Stir gently until the cheese is melted and well integrated in the sauce.
  14. Season generously with freshly ground pepper (and salt to taste).
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