Posts Tagged ‘mushroom’

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Roast Beef Tenderloin with Mushroom Madeira Sauce

January 5, 2016

This is a special entree that we served for the holidays. The garlic, rosemary and mushrooms make it extra special.

You will need:

  • 4 lb beef roast tenderloin
  • 4 cloves garlic, peeled
  • 2 T rosemary, finely chopped
  • 1 t thyme, finely chopped
  • 1 t pepper
  • 1/2 t salt
  • 1 lemon, juiced and zested
  • 8 T butter
  • 1/2 c shallot, chopped
  • 1 1/2 c Madeira wine
  • 8 T flour
  • 24 oz beef stock

20151225 Roast Beef

Then you will…

  1. Preheat your oven to 550 degrees.
  2. Rub two cloves of garlic over the beef roast. Discard the pieces.
  3. Cut the remaining two garlic cloves into 8 pieces. Insert into the roast on the fatty side.
  4. In a small bowl, mix together the rosemary, thyme, salt and pepper.
  5. Rub the seasoning into the roast.
  6. Place the beef in a roasting pan, fat side up. Put in oven and reduce temperature to 350 degrees. Roast until medium done (~20 to 35 minutes per pound; 155 degrees on the inside), basting every 30 minutes. Allow to rest at least 15 minutes before serving.
  7. In a large nonstick skillet, melt two tablespoons of the butter.
  8. Saute the mushrooms with the lemon juice and zest until they are golden. Set aside.
  9. In the same skillet, melt two tablespoons of the butter and saute the shallot until golden and soft.
  10. Toss with the flour. Allow to cook for 1-2 minutes.
  11. Mix in one cup of the Madeira wine and cook until reduced by half.
  12. Add the beef stock and simmer until thickened as desired. (I mixed about a half cup of the stock with some of the roast’s drippings, after draining off the fat, to pick up more flavor from the roast. Then I poured this into the sauce).
  13. Stir in the mushrooms.
  14. Add the remaining butter and 1/2 cup of the Madeira. Heat through.
  15. Season to taste.

20151225 Madeira Gravy

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Cheesy Broccoli and Mushroom Casserole

November 25, 2015

20151114 Broccoli Casserole

I made this as a side dish for our Friendsgiving feast this year. I loved that you could make it ahead of time and pop it back into the oven while the turkey rests. This meant less fuss, mess and stress when our friends were all here. Plus, who doesn’t like broccoli and cheese?

You will need:

  • 11 T unsalted butter (or olive oil), divided
  • 8 oz baby bella mushrooms, washed and sliced
  • 1 yellow onion, chopped
  • 1.5 lb broccoli, cut into florets
  • 1 c panko bread crumbs
  • 1 T + 1 1/2 t garlic powder, divided
  • 1 T + 2 t oregano, divided
  • 3 t paprika, divided
  • 4 c shredded cheese, divided (I used a cheddar and jack blend)5 T flour
  • 4 c milk
  • 2 T Dijon mustard
  • 1 t dried thyme
  • 1/2 t cayenne pepper
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray.
  2. In a large skillet, melt 2 tablespoons of butter (or use olive oil) over medium heat.
  3. Add the mushrooms and onion, and saute 3-5 minutes until the onions start to soften.
  4. Stir in the broccoli. Saute for another 4 minutes. Remove from heat.
  5. In a small mixing bowl, combine the panko with 1 1/2 teaspoons garlic powder, 2 teaspoons oregano, and 1 teaspoon paprika.
  6. Melt 4 tablespoons of the butter (or use olive oil). Stir into the crumb mixture.
  7. Stir in 1/2 cup of the cheese to the crumb mixture. Set aside.
  8. In a large sauce pan, melt the remaining 5 tablespoons of butter (or use olive oil) over medium heat.
  9. Stir in the flour and cook 2 minutes.
  10. Slowly whisk in the milk until combined and smooth.
  11. Whisk in the mustard, 1 T garlic powder, 1 T oregano, 2 teaspoons paprika, 1 t dried thyme and the cayenne pepper.
  12. Allow to thicken until sauce clings to the back of a spoon, whisking frequently.
  13. Whisk in the remaining 3 1/2 cups of cheese until melted and smooth.
  14. Season with salt and pepper to taste.
  15. In a large mixing bowl, combine the vegetables with the cheese sauce.
  16. Spread the mixture into the prepared baking dish.
  17. Sprinkle with the crumb mixture.
  18. Bake 30-40 minutes or until the crumbs are golden and the dish is hot and bubbly.

NOTE: if preparing in advance, you can partially cook it or just wait until the day of your meal to cook it all the way. Whatever is easiest for your planning!

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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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Hamburger Stroganoff

October 26, 2015

This is a quick and hearty fall dinner option. We like it due to its rich mushroom flavor and the fact that you can serve it over noodles or mashed potatoes. While it doesn’t photograph all that great, I promise your taste buds will enjoy it.

You will need:

  • 1 lb hamburger
  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 8 oz baby bella mushrooms, washed and sliced into 1/4-inch slices
  • 1 1/2 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 11 oz cream of mushroom soup
  • 2 c beef broth
  • 1 c water
  • 1 T parsley
  • 1 c sour cream

20141024 Hamburger Stroganoff

Then you will…

  1. In a large nonstick skillet, break up the hamburger and cook until starting to brown over medium heat.
  2. Add the olive oil and onion. Saute for 5 minutes.
  3. Add the mushrooms. Saute until the mushrooms are golden.
  4. Season with pepper, salt and garlic powder.
  5. Mix in the soup, broth and water.
  6. Allow to simmer for 30 minutes until the sauce is reduced by two-thirds.
  7. Stir in the parsley and sour cream. Allow to heat through until the sauce returns to a low bubble.
  8. Serve over noodles or mashed potatoes.
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Sundried Tomato and Chicken Pasta

October 2, 2015

Sundried tomatoes are delicious. This pasta dish combines sundried tomatoes, mushrooms and chicken with a mix of cheeses.

You will need:

  • 3 T unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 oz sundried tomatoes in oil, drained with 2 T of the oil reserved and tomatoes chopped
  • 1 lb chicken breast, chopped into bite-sized pieces
  • 1 t salt
  • 1 t paprika
  • 1 T dried basil
  • 1/2 t crushed red pepper flakes
  • 1 c light cream
  • 1 c Parmesan cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 8 oz pasta
  • 1/2 c reserved cooked pasta water

20150731 Sundried Tomato Pasta 02

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the box, removing from the water 1 minute early.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and saute until the juices cook off.
  3. Add the garlic, sundried tomatoes, sundried tomato oil, and the chicken.
  4. Mix in the salt, paprika, basil and red pepper flakes.
  5. Saute until the chicken is cooked through and lightly browned.
  6. Add the cheeses and the cream. Stir to combine thoroughly.
  7. Bring to a gentle boil. Reduce to a simmer. The cheese should melt into the sauce.
  8. Mix in the cooked pasta and reserved pasta water.
  9. Season with salt and pepper to taste, as needed.
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Rosemary-Mushroom Pasta Sauce with Chicken

June 10, 2015

This sauce was inspired by a recent trip to Eastern Market. We had a few friends in town from Chicago and lucked out with simply gorgeous weather, so we decided to walk around food stalls, artist stands and flea market tents. It was lovely. We spotted some amazing mushrooms and couldn’t resist a visit to our favorite fresh pasta vendor. This dinner was the result!

20150418 Mushroom Pasta

You will need:

  • 3 T olive oil, divided
  • 1/2 lb chicken breast, chopped
  • 2 shallots, finely chopped
  • 16 oz assorted mushrooms, cleaned and chopped (we used crimini, oyster, and shitaake)
  • 5 sprigs fresh rosemary, chopped
  • 1/4 c dry white wine (optional)
  • 1/2 c stock (we used chicken)
  • 2 T Dijon mustard
  • 6 oz creme fraiche
  • 1/3 c light cream
  • 1 lb pasta (we used fresh egg bucatini)
  • 1/2 c pasta water, reserved
  • Salt and pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the directions, straining 1-2 minutes before recommended cooking time. Be sure to reserve 1/2 cup of the pasta water for the sauce. The pasta will continue cooking when you add it to the sauce.
  2. In a large nonstick skillet, heat two tablespoons of olive oil over medium heat.
  3. Add the chicken and saute until cooked through and golden. Transfer the chicken to a plate.
  4. Heat the remaining olive oil in the same skillet over medium heat.
  5. Add the shallots, mushrooms and rosemary.
  6. Saute until the mushrooms release their juices and start to turn golden.
  7. Add the wine (if using) and stock, scraping up any browned bits into the sauce.
  8. Stir in the mustard.
  9. Allow to simmer until reduced by half.
  10. Return the chicken to the skillet.
  11. Stir in the creme fraiche, cream and reserved pasta water. Heat through.
  12. Season to taste with salt and pepper.
  13. Add the pasta to the sauce and toss until evenly coated.
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Tomato and Mushroom Soup with Barley

November 16, 2014

This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!

20141116 Mushroom Barley Soup 01

You will need:

  • 2 T unsalted butter
  • 2 T olive oil
  • 1 large sweet onion, sliced thin
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 1 T dried thyme
  • 1/2 c sherry (or white wine)
  • 1 can (6 oz) tomato paste
  • 4 T miso paste
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (14.5 oz) white beans, rinsed and drained
  • 4 c beef stock (or whatever stock makes you happiest)
  • 1/2 c barley
  • Salt and pepper, to taste

Then you will…

  1. In a large soup pot, melt the butter with the olive oil over medium-low heat.
  2. Add the onion and garlic, stirring to coat.
  3. Allow to soften about 5 minutes.
  4. Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
  5. De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
  6. Mix in the tomato paste, miso, and the vinegars.
  7. Stir in the diced tomatoes and beans.
  8. Add the stock and bring to a bubble.
  9. Season with salt and pepper to taste.
  10. Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
  11. Serve with warm, crusty bread.
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