Tag Archives: mushrooms

Sautéed Celery and Leeks with Mushrooms

This savory herb-flecked sauté tastes just like stuffing, but without the bread—goodbye carbs! It embraces celery’s crisp texture and distinctive flavor. Found in a decade-old issue of Fine Cooking Magazine, it intrigued us enough to include as a side dish for our Smothered Chicken with Bourbon and Miso.

One rarely thinks of cooked celery as the star of a side dish. It typically takes a back burner as a mix-in to salads, additive to soups, or an accompaniment to hot wings. But here it shines and surprises. We have now added the recipe to our favorites and plan to serve to guests, especially those who are vegetarian.

Sautéed Celery and Leeks with Mushrooms

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium leek, rinsed, halved lengthwise and thinly sliced crosswise (white and light green parts only)
  • 6 stalks celery, cut in a diagonal in 1/2″ slices
  • Kosher salt
  • 8 oz. cremini mushrooms, quartered
  • 1 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely chopped fresh rosemary
  • 1 tsp. chopped fresh sage
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 Tbsp. chicken broth or water

Directions

  1. Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook stirring often, until just tender, 3 to 4 minutes.
  2. Add the mushrooms and another pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes.
  3. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.
  4. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan.
  5. Stir in the rosemary and sage and cook until fragrant, about 1 minute.
  6. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl.
  7. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let this liquid reduce by half and then pour over the celery.
  8. Serve immediately.

http://www.lynnandruss.com

Compliments of Melissa Pellegrino

Double Mushroom and Sherry Meatloaf with a Companion Gravy

The beauty of this meatloaf and gravy is that they share several essential ingredients: mushrooms, dry sherry and garlic. While this recipe uses just ground pork and veal, if all you can get your hands on is the meatloaf mix combo, go ahead, the flavor profile won’t be too heavily altered.

Soaking the bread in the milk gives the meatloaf its tender texture. The bread should be wet but not drenched, so squeeze it gently to remove excess liquid. Then chop it all up into very small pieces. You don’t want big hunks of bread marring the perfect loaf.

A bed of garlicky mashed potatoes and steamed broccolini rounded out our meal.

Double Mushroom and Sherry Meatloaf

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2 large eggs, lightly beaten
  • 1 Tbsp. Worcestershire sauce
  • 2 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup dried porcini mushrooms, rehydrated and chopped (save the hydration water for the gravy, if making)
  • 4 oz. sliced medium-coarse white bread such as Italian, French or sourdough
  • 1 cup whole milk
  • 2 Tbsp. canola or olive oil
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1 cup fresh cremini mushrooms, coarsely chopped
  • 3/4 cup dry sherry (do not use cooking sherry)
  • 2 Tbsp. fresh sage, finely chopped
  • 2 Tbsp. fresh thyme, finely chopped

Directions

  1. Preheat oven to 375°F. Line the bottom of a 9″ x 13″ rimmed baking sheet with parchment.
  2. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not drenched, 5 to 10 minutes depending on your bread type.
  3. Heat oil in a 12″ skillet over medium-low heat. Cook the onion, garlic and fresh mushrooms, stirring frequently, until softened and just beginning to brown, about 4-5 minutes.
  4. Add the sherry and simmer briskly until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  5. Lightly squeeze a handful of bread at a time to remove some of the milk. Finely chop and add to the bowl of cooked aromatics.
  6. Add the ground pork and veal, eggs, Worcestershire sauce, salt and pepper to the bowl. Use you hands to gently combine the meat mixture without overworking it.
  7. Transfer the meatloaf mixture to the prepared baking sheet and form into a 10″ x 4″ rectangle.
  8. Bake until an instant read thermometer registers 160°, 55 to 60 minutes. Let rest for 10 minutes. Cover with foil if the meatloaf won’t be sliced until the gravy is ready.
  9. Slice into 3/4″ to 1″ slabs.

http://www.lynnandruss.com

Mushroom Gravy with Sherry and Thyme

This ridiculously flavorful vegetarian gravy will satisfy even the heartiest meat-eaters. Along with sherry and tomato paste, dried porcini mushrooms (available in the produce sections of large supermarkets) replicate the savory flavor of drippings. It has to be up there as one of the best gravies we’ve ever had!

Mushroom Gravy with Sherry and Thyme

  • Servings: Yields 3 cups
  • Difficulty: easy
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Ingredients

  • 8 Tbsp. butter, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. tomato paste
  • ⅔ cup dry sherry (do not use cooking sherry)
  • 3 cups vegetable or mushroom broth
  • ½ oz. dried porcini mushrooms, see below*
  • *1 cup porcini soaking liquid from rehydrating above mushrooms
  • 3 large thyme sprigs
  • 6 Tbsp. all-purpose flour
  • Freshly ground black pepper

Directions

  1. Rehydrate porcini mushrooms by pouring 1 cup of boiling water over them in a heat-proof bowl. Let soak 15 minutes. Drain liquid into 1 cup measure, squeezing porcinis over container to remove all liquid. Strain through a very fine sieve to remove any grit from liquid, and set aside. (Add more water if necessary to equal 1 full cup.)
  2. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  3. Add onion; cook, stirring occasionally, until softened but not browned, about 5 minutes.
  4. Add garlic; cook 1 minute more.
  5. Add tomato paste; cook, stirring until color deepens, about 2 minutes.
  6. Add sherry; bring to a boil. Reduce heat and simmer until reduced slightly, about 3 minutes.
  7. Add broth, strained mushroom liquid, rehydrated mushrooms and thyme sprigs; bring to a boil. Simmer 15 minutes.
  8. Strain again through a fine-mesh sieve into a bowl, pressing on solids (discard solids). Do not wash pan.
  9. Melt remaining 6 tablespoons butter in the same saucepan over medium heat. Add flour; cook, whisking, 1 to 2 minutes (don’t let flour brown).
  10. Add about 1/2 cup of the hot broth, whisking to blend. Add remaining broth a bit at a time, whisking until mixture is smooth. Season with pepper.

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Gravy source: MidwestLiving.com

Spiced Chicken with Corn, Mushrooms and Zucchini

Although summer produce season was nearing its end, we easily scored some fresh corn and zucchini to make this flavorful Spiced Chicken with Corn, Mushrooms and Zucchini. It’s a one pan meal that’s ready in a total of 45 minutes. Cooked in a skillet, the spiced chicken takes on a brick-red hue with a moderately spicy kick. (You can adjust the amount of heat by adding or eliminating the amount of cayenne.)

Here gochugaru—Korean red chile flakes—imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. But don’t fret if you can’t find gochugaru, just substitute ancho chile powder, regular chili powder or chipotle chile powder (or choice) for a delicious but different taste profile. Add more cayenne or eliminate it to adjust the level of heat, which is moderate as written. (Gochugaru can be found at Asian markets, well stocked supermarkets or online.)

I got carried away and pounded the chicken breasts down to a 1/4″ instead of the indicated 1/2″. Not a problem as long as the meat is not overcooked and dried out. Adjust the cooking time so that the poultry registers 160°, then move to a plate and cover with foil.

The amount of chicken we made was over 1 1/2 pounds, which when hammered down made 4 large cutlets, and therefore had to be cooked in 2 batches. Once the veggies are done, pour the accumulated chicken juices into the pan and stir to distribute.

Yes, you can make this meal with frozen corn, but you will suffer from a loss of flavor. This summer was THE BEST corn season we’ve experienced in a long time. And this last batch in particular was astoundingly sweet and juicy!

Spiced Chicken with Corn, Mushrooms and Zucchini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. gochugaru (Korean chile flakes; may substitute ancho chile powder, regular chili powder or chipotle chile powder)
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. granulated garlic
  • 1/8 tsp. cayenne pepper, or to taste
  • 1 1/4 lbs. boneless skinless chicken breast, pounded to 1/2-inch thick
  • 2 Tbsp. canola oil or another neutral oil, divided
  • 8 oz. fresh shiitake mushrooms or a mix of mushrooms such as shiitake, oyster and/or cremini, sliced
  • 2 to 3 Tbsp. water, plus more as needed
  • 1/4 cup thinly sliced scallions, white and light green parts, plus dark greens for garnish
  • 1 Tbsp. minced or finely grated fresh ginger
  • 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
  • 3-4 ears of corn, kernels sliced from cob

Directions

  1. In a small bowl, combine the gochugaru, 1/4 teaspoon salt, the granulated garlic and cayenne pepper. Sprinkle the spice mixture onto both sides of the chicken, rubbing it in a little with your fingers.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the chicken to the pan, reduce the heat to medium and cook until cooked through, 4 to 5 minutes per side. Transfer the chicken to a plate.
  3. Add the remaining 1 tablespoon oil to the pan, followed by the mushrooms and 1/4 teaspoon salt. Add the water if the pan seems dry, and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, about 5 minutes.
  4. Stir in the scallions and ginger and cook until they soften, about 1 minute.
  5. Add the zucchini, corn and the remaining 1/4 teaspoon salt and cook until the vegetables are tender, 3 to 5 minutes. If the pan seems dry, add more water as needed, a couple of tablespoons at a time.
  6. Pour any accumulated juices from the chicken into the pan with the vegetables, and then slice the chicken into strips.
  7. Serve the vegetables with the sliced chicken on top or on the side.

http://www.lynnandruss.com

Loosely adapted from a recipe by Laura Chase de Formigny for The Washington Post

Funghi Ragoût with Mushroom Agnolotti

Mushroom lovers unite! Not only is the pasta filled with the fleshy and edible fruit bodies of macrofungi (OK, maybe a little too scientific sounding), but the mushroom is the star of the show in the topping. Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms.

Luscious Mushrooms

My inspiration recipe from Fine Cooking used cheese ravioli, but mushrooms were the name of the game for me, so I chose agnolotti. It is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables—in this case, mushrooms.

Funghi Ragoût with Mushroom Agnolotti

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Kosher salt
  • 2-1/2 to 3 Tbs. extra-virgin olive oil; more as needed
  • 12 oz. cremini mushrooms (or mixed wild), sliced about 1/4 inch thick
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. tomato paste
  • 1-1/2 tsp. all-purpose flour
  • 1-1/2 tsp. chopped fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 1/4 cup dry red wine
  • 1/4 cup lower-salt vegetable or chicken broth
  • 10 oz. fresh or frozen mushroom stuffed agnolotti
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Grated Parmigiano-Reggiano or Grana Padano

Directions

  1. Bring a large pot of well-salted water to a boil.
  2. Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes.
  3. Stir and continue to cook until well browned all over and any liquid has evaporated, about 3 minutes. (if the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate.
  4. Add 1 Tbs. of the remaining oil in the same pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
  5. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.
  6. Return the mushrooms and any liquid to the pan. Add the flour, thyme, and pepper flakes, and cook, stirring frequently, for 1 to 2 minutes.
  7. Add the wine, and stir until thickened. Add the broth, and simmer until the liquid reduces to a light sauce. Season to taste with salt and pepper.
  8. Meanwhile, cook the pasta in the boiling water according to package directions until al dente, drain, and add to the skillet with the mushrooms. Stir to coat over low heat. Serve topped with the parsley and cheese.

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Original recipe by Lynne Curry from Fine Cooking