mushroom Archives - For the Love of Food

Wild Mushroom and Pesto Linguine | Home Chef Review

Nicole Hood — Thu, 17 Aug 2017 14:27:00 +0000

Whew! It is moving week here and boy are we busy! Luckily I had a great new meal delivery service, Home Chef, send us two delicious and easy to make recipes, with all the fresh ingredients included, straight to my door. That’s right- no grocery shopping, no planning my meals, just easy peasy meal delivery to make at home!

Each week, Home Chef sends you fresh, pre-portioned ingredients along with step-by-step instructions so you can make delicious, home-cooked meals.

All Home Chef meals are priced at $9.95 per serving. You can choose what meals you want each week from their menu selections and you can even add snacks and fruit baskets too!

Check out the Wild Mushroom and Pesto Linguine recipe from Home Chef below
and enter to win a week of Home Chef meals!

Wild Mushroom and Pesto Linguine

Makes 2 dinners

Ingredients

4 oz cremini mushrooms sliced
3 oz shiitake mushrooms destemmed and sliced
1 shallot thinly sliced
2 oz kale destemmed and chopped
5 oz linguine
1 oz sun dried tomatoes julienned
1/4 cup basil pesto
1 oz Asiago cheese shredded
2 tbsp olive oil for saute
1/2 tsp salt
1/4 tsp pepper

Instructions

Bring water to a boil in a large pot and add pasta and a pinch of salt.
Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil.
Cook until browned, about 5 minutes.
Add shallots and cook for another 2 minutes then season with salt and pepper.
Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
Combine pasta and pesto in the pan with the vegetables.
Add pasta to two plates and top with Asiago cheese.

Notes

Recipe from Home Chef.

I decided to choose a seafood dish and this vegetarian pasta dish this week on my Home Chef meal calendar. Both meals were hearty and flavorful, but also easy to make and a hit with my kids!

Heat a large skillet over medium heat and add mushrooms and olive oil.

Cook until browned, about 5 minutes.

Bring water to a boil in a large pot and add pasta and a pinch of salt.

Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.

While the mushrooms and pasta cook, destem and chop the shallot and kale.

Add shallots and cook for another 2 minutes.

Then season with salt and pepper.

Stir in kale…

and reserved pasta water…

and sun dried tomatoes and cook for one more minute.

Once the kale wilts, remove from heat.

Add pasta to the pan.

Now add pesto in the pan with the vegetables.

Toss everything together.

Add pasta to two plates and top with Asiago cheese.

Enter to Win a week of Home Chef!

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I received this product for free from Home Chef (homechef.com) in exchange
for an honest review on my blog.

The opinions posted are my own.

The post Wild Mushroom and Pesto Linguine | Home Chef Review appeared first on For the Love of Food.

Stuffed Portobello Mushroom Burger

Nicole Hood — Thu, 21 Aug 2014 01:18:00 +0000

This recipe would be a great Meatless Monday dish but I couldn’t wait until then to share it! This Stuffed Portobello Burger is a combination of two of my favorite things: stuffed mushrooms and juicy burgers. It takes 30 minutes or less to make and is one messy but good dish that will have you full but wanting more!

Stuffed Portobello Mushroom Burger

Ingredients

2 portobello mushrooms stems and gills removed
· ½ cup teriyaki sauce
· 1 tbsp plus 1 tsp olive oil
· ½ yellow onion diced
· 2 cloves garlic pressed
· 1 ½ cups baby spinach chopped
· 2 tbsp cream cheese spread
· ½ cup plus 1 tbsp Italian mix cheese shredded
· ¼ cup panko breadcrumbs
· Salt and cracked black pepper to taste
· Fresh baked Brioche Buns lightly toasted
· Spicy sauce I like Gochujang, Korean sweet and spicy sauce, optional

Instructions

Preheat oven to 350 degrees.
Place portobellos in a baking dish and top with teriyaki sauce, turning to coat.
Let sit and marinade in sauce while you cook the filling.
In a skillet over medium heat, add a swirl of olive oil and add onions and garlic.
Cook stirring until softened then season with salt and pepper.
Add cream cheese and ½ cup of the shredded cheese mix, stir until melted.
Finally add 1 cup chopped spinach and stir until wilted. Remove from heat.
Flip portobellos so they are facing up in the baking dish and scoop filling into the centers, packing it in.
Bake in the center of the oven for 20 minutes or until melted a bubbly.
Right before the mushrooms come out of the oven make the topping: In a small bowl, combine panko breadcrumbs, 1 tbsp shredded cheese, and 1 tsp olive oil. Mix to coat.
Remove mushrooms from oven, turn the oven to broiler.
Sprinkle breadcrumb topping on top of each mushroom then place under the broiler until golden, about 1 minute.
To plate: I like to use more baby spinach (kale is also tasty) on the bottom of my bun then top with a stuffed Portobello (cheese side up). This helps to keep the bread from getting soggy.
You don’t need many condiments since the Portobello and its filling is the star but I had a pop of flavor and spice with a drizzle of Gochujang sauce on the inside top bun. Sriracha mayo would also be delicious.
Top your portobello with the top bun and serve warm with a side of crispy potatoes or fresh steamed broccoli.

Marinating mushrooms gives them lots of extra flavor.

For this recipe I used teriyaki sauce but salad dressings, olive oil, soy sauce, and even wine work great too!

To plate my burger, I kept it simple with baby spinach leaves on the bottom and a drizzle of Gochujang (sweet and spicy Korean sauce) on top of a toasted bun.

I love using Portobello Mushrooms in my recipes! Check out my

Portobello, Onion, and Blue Cheese Garlic Butter Flatbread.

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Irish Steak and Mushroom Pie

Nicole Hood — Thu, 13 Mar 2014 15:22:00 +0000

Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie.

This recipe is from my favorite local restaurant back home, McGuire’s Irish Pub and was published in their cookbook: McGuire’s Irish Pub Cookbook.

I know I have mentioned it before but my favorite restaurant of all times is McGuires Irish Pub, from my hometown area in Pensacola and Destin, FL. I have featured McGuire’s recipes and reviews on my blog many times over the years including:

I have been visiting and eating at McGuire’s since I was a child and I even worked at McGuire’s in Pensacola for 2 years while I was in college. Whenever I make a trip home I always go there at least once (or twice!). Ava has been there quite a few times too and last year I was lucky to take her to visit on their most popular day: St Patrick’s Day! We signed a dollar bill to hang on the ceiling (they have a close to a million!!) and she even “kissed the moose”. I ordered one of my favorite meals: Steak and Mushroom Pie and had house brewed rootbeer to drink! Delicious meal as usual! I never get tired of eating at McGuires and I can’t wait to go back during my next visit to Florida.

Check out the recipe for McGuire’s Steak and Mushroom Pie below.

A few pics from my family’s visit to McGuire’s last St Patrick’s Day.

My Mom and Dad with their Irish Coffees and me rockin’ a festive hat!

Honey butter bread and Senate Bean Soup

Shepard’s Pie

Corned Beef and Cabbage

We added a dollar to the millions hanging from the ceiling!

Family Portrait!

Ava joined in on the festivities! Sipping a drink (just kidding!) and kissing the moose!

Steak and Mushroom Pie

Makes 4-6 servings

Ingredients

1/3 cup unsalted butter
1 cup chopped onion approx 1 onion
1/4 cup chopped red bell peppers approx 1/2 a pepper
2 tsp fresh minced garlic 2 cloves
2 lb beef tenderloin trimmed of fat and cut into 2 inch cubes
1/2 cup flour
16 oz sliced white mushrooms about 4 cups
1/3 cup dry red wine
1/4 cup dry sherry
1/4 cup chopped fresh parsley
2 tsp salt
10 turns fresh cracked black pepper
2 cups beef stock
1/2 lb frozen puff pastry thawed in refrigerator

For egg wash:

1 egg
1 1/2 tbsp water

Instructions

Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
Preheat oven to 375 degrees.
Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

Notes

Thaw pastry dough in the fridge and keep the dough cold. Handle as little as possible while you work on it, and don't allow it to sit at room temperature.

Recipe from McGuire's Irish Pub Cookbook

Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring

occasionally until vegetables are tender, about 5 minutes.

Trim beef of fat and cut into 2 inch cubes.

Add the beef, cook, shaking the pot and stirring occasionally,

until the meat browns all over, about 3 minutes.

Stir in the flour, coating the meat and onions,
and cook stirring often, until the flour starts to brown, about 2-3 minutes.

Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.

Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.

Remove from the heat and divide the meat mixture into 4-6 ramekins (I used mini loaf pans and large round ramekins) set on a baking sheet.

Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to
lay on top of each ramekin.

*Try not to keep the pastry at room temp or handle too much!

Optional: use leftover pastry and cut into
shapes with a cookie cutter (I used a shamrock).

Lay shapes on a baking sheet.

Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.

Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.

Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

Enjoy this St Patrick’s Day themed meal!

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Meatless Monday: Quinoa and Mushroom Vegetarian Chili

Nicole Hood — Tue, 22 Oct 2013 05:50:00 +0000

I am a DEVO Diva which means that every other month they send me sample of their olive oils and balsamic vinegars to try in my recipes. This month I decided to make my version of a Quinoa Chili recipe from Pinterest that I have made before. This time I used Wild Mushroom and Sage EVOO by DEVO Olive Oil Co. and added diced, earthy mushrooms.
This recipe is easy and packed full of great flavor! Just like my other Meatless Monday meals it’s hearty, tasty, and I promise you won’t even
miss the meat!

Quinoa and Mushroom Vegetarian Chili

Makes 6-8 servings

Ingredients

2 cups cooked quinoa 1/2 cup uncooked simmered with 1 cup water
2 Tbsp + 1 tsp Devo Wild Mushroom and Sage extra virgin olive oil
1 large yellow onion diced
8 oz mushrooms diced (I use a mix of baby bella and shiitake)
4 cloves garlic crushed
2 14.5 oz cans crushed tomatoes (or you can used diced)
1 15 oz can tomato sauce
1 1/2 cups vegetable broth
1 7 oz can diced green chiles
2 1/2 tbsp chili powder
2 tsp ground cumin
1/2 tsp ancho chili powder
1 tsp paprika
1/2 tsp sugar
1/2 tsp cayenne pepper
Salt and freshly ground black pepper to taste
2 15 oz cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 15 oz can black beans, drained and rinsed
Toppings: shredded cheese chopped green onions, and sour cream

Instructions

Heat olive oil in a large cast iron pot over medium heat.
Add onion and mushrooms and saute until tender, about 4 minutes, adding in
garlic during last 30 seconds of sauteing.
After cooking quinoa to your liking (I boil for 5 minutes then cover and let sit for 15), fluff with a fork and add 1 tsp olive oil.
Add in tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, and all spices.
Bring mixture just to a boil, then reduce heat to a simmer and stir in all the beans.
Cover pot and allow to simmer on low 30 minutes.
Serve with toppings like green onions, shredded cheese, and sour cream.

Notes

Recipe adapted from Cooking Classy

Start by heating two tbsp of olive oil in a deep pot and add diced onions and mushrooms.

Cook until softened, about four minutes.
Then add crushed garlic and cook for an additional 30 seconds or so.

Cook the quinoa and set aside.

Here’s how I cook it: 1/2 cup quinoa with 1 cup water.

Boil over medium for five minutes then remove from heat and let sit for 15 minutes.

Fluff quinoa with a fork and mix in 1 tsp of olive oil.

Now it’s time to mix in all the other ingredients!

Add vegetable broth, green chiles, tomato sauce, and crushed tomatoes.

Next mix in cooked quinoa and all the spices.

Mix all together (look at all those delicious mushrooms!)

and turn down the heat.

Add beans and cover and simmer for 30 minutes.

The quinoa and mushrooms add a delicious meaty, earthiness that is

unlike any other vegetarian chili I have ever had!

Packed full of ingredients and flavor!

Garnish with green onions, sour cream, and shredded cheese.

Happy Meatless Monday! You are gonna love this chili!

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The Melting Pot’s Spinach Mushroom Salad with Raspberry Vinaigrette

Nicole Hood — Wed, 20 Feb 2013 04:33:00 +0000

Continuing with out Melting Pot Fondue Week here is one of my favorite salads and homemade dressings from The Melting Pot.

Their Raspberry Vinaigrette is so popular they have bottled it and sell it at the restaurant!

This recipe was my #10 most popular recipe in 2013! View the Top 10 here

Makes 2 salads

Salad Ingredients:

4 cups baby spinach leaves
2 cups thinly sliced mushrooms (white or baby bella)
1/4 cup chopped cooked bacon
1/2 cup thinly sliced red onion
1/2 cup diced tomato
Raspberry Vinaigrette (recipe below)

Directions:

Mound equal amounts of the spinach on two salad plates.
Sprinkle with mushrooms and bacon.
Arrange the onion over the top.
Sprinkle the tomato around the edge of the salad.
Drizzle with the desired amount of Raspberry Vinaigrette.

Raspberry Walnut Vinaigrette Ingredients:

1 cup raspberry jam
1/4 cup cold water
1 tablespoon apple cider vinegar
1 teaspoon walnut oil
salt/pepper, to taste
1/4 cup canola oil

Directions:

Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well.
Add the canola oil slowly, whisking constantly until blended.
Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

*Recipes from The Melting Pot ‘Dip into Something Different’ Cookbook

I prefer to use a small food processor to mix the salad dressing ingredients

but you can easily whisk them in a medium bowl too.

One cup of Raspberry Jam adds a delicious tart sweetness and beautiful vibrate color to the salad!

This recipe calls for 2 cups of thinly sliced mushrooms.

It only took me 3-4 large white sliced mushrooms to get that amount!

Here’s a tip on saving time and money!

Buy Real Bacon Pieces or Bits instead of buying and cooking whole slices of bacon and then dicing it. They are great in salads and fondue!

Whenever we eat at The Melting Pot we top our salads with cracked black pepper and The Melting Pot’s own Garlic and Wine Seasoning.

You can purchase your own at any Melting Pot restaurant or on their website www.meltingpot.com

Enter to WIN here:

a Rafflecopter giveaway

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EOD Cellars Wine and Mushroom Risotto

Nicole Hood — Thu, 07 Feb 2013 15:26:00 +0000

Risotto is one of those dishes that has always intimidated me. Maybe it’s all the Top Chef episodes I’ve watched and the “curse of the risotto” on the show. Anyway, I finally tried making risotto and I realized it’s not as scary as I thought! Actually it’s pretty easy! As long as you give it lots of “love”. This isn’t a dish you can walk away from. You need to slowly add broth to the rice and continually stir. But the end result is worth it! Creamy and full of flavor, risotto is a lot like pasta- you can add pretty much any ingredients you would like from healthy mushrooms and spinach to savory bacon and Gorgonzola cheese!

I used EOD Cellars Basic Blaster Red for this recipe. It’s not only great to drink but also to cook with! I first heard of this wine back home at McGuire’s Irish Pub, when they hosted an EOD charity event. Since then I have ordered all the varietals of EOD Cellars wine as a present for my EOD husband. The company was started by Leon Tackitt, a retired Navy EOD soldier and is based in San Miguel, California.

The EOD Cellars wines are affordable, delicious, and the profits go to a great cause: the Wounded Warrior Foundation. Order EOD Cellars wine on their website, along with great gifts like shirts, hats and gift baskets. www.tackittfamilyvineyards.com

Also follow them on Facebook

Wine and Mushroom Risotto

Ingredients

1 1/4 cups arborio rice
2/3 cup red wine I used EOD Cellars, Basic Blaster Red 2009 Cabernet Sauvignon
3 cups reduced sodium beef broth or for a vegetarian meal: vegetable broth
2 tablespoons olive oil
1/2 yellow onion diced
1 lb mushrooms sliced (variety- I like shiitake and portobello)
1 cup tomato sauce
4 cups spinach
1 cup Italian mixed cheese shredded
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper

Instructions

Heat olive oil in a large saute pan. Add onions and mushrooms and cook over medium heat until cooked down, about 5-7 minutes
Stir in rice then add wine and cook until it all evaporates.
Turn heat down to medium low then add 1/2 cup broth and stir frequently until almost evaporated. Then add another 1/2 cup. Repeat process until all the broth is evaporated and rice is tender about 26-28 minutes.
Mix in tomato sauce, spinach, garlic powder, and black pepper.
Remove from heat and stir until spinach is wilted then add cheese.
Garnish with additional cheese if desired.

Don’t add salt when you are cooking the onions. The salt will draw out
all the water and they will not sweat out and caramelize. Add salt after the onions have cooked down.

I love using earthy shiitakes and meaty portobello mushrooms in a lot of my dishes.

Also try buying the exotic mushroom blend with oyster, shiitake, and baby bella mushrooms.

Add the red wine and arborio rice, then gradually add broth 1/2 cup at a time.

Give the risotto lots of love and stir frequently!

Risotto is like pasta: you can add pretty much any ingredient to it. So play around and have fun! There are so many delicious combinations you can come up with.

The final step: finely shredded Italian cheese! Cheese makes everything better!

My EOD husband loves supporting the Wounded Warrior Foundation and we were so excited to find the EOD Cellars wine by Tackitt Family Vineyards, which donates all the net profits from every bottle to the Wounded Warrior Foundation!

http://woundedeodwarrior.org/

This risotto dish is an impressive vegetarian meal and can be served for any occasion!

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