Tag: Baby Bella

Slow Cooker Beef Ramen

So I’ve been feeling pretty crummy for the past few days. And I’ve been craving soups like crazy. One of my favorite options when I want a comforting meal is ramen, specifically Shio-style from Nom Nom Ramen in center city Philadelphia.

When I saw Betsy Life did a version of Ramen in her slow cooker, I knew I wanted to try as well!

Ramen is typically made with pork belly, but I couldn’t find any in my supermarket so I went with beef. So this Slow Cooker Beef Ramen is definitely not a traditional style ramen.

This recipe is adapted from BetsyLife.com

 

Ingredients:

  • 3 lbs beef chunk roast
  • 32 oz container low sodium beef broth, plus 1/4 cup, divided
  • ¼ cup low sodium soy sauce — if not it will be too salty
  • ¼ cup rice wine vinegar
  • 1 tablespoon fresh ginger
  • 1 tablespoon chili garlic paste
  • The juice of 1 lime
  • ¼ cup brown sugar
  • 2 cups sliced mushrooms (I used 1 cup shiitake caps and 1 cup baby bella)
  • 1 pack Chinese-style noodles (Chuka Soba)
  • Cilantro, sliced green onions, jalapeños, lime wedges, nori (seaweed), etc. for garnish

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Mushroom and Sausage Ragu with Creamy Polenta

With the weather starting to cool off a bit, I had a hankering for something a little more hearty that I could still prepare on a weeknight. This recipe from Cooking Light incorporates mushrooms and turkey sausage into a tomato sauce to make a filling but lighter meal. The polenta is kicked up a notch with the addition of some cream cheese to add some decadence to the whole dish. I kept this recipe mostly in tact and just messed with some of the amounts for the ingredients. To see the original recipe, click here. Ingredients:

  • 1 1/2 tablespoons olive oil, divided
  • 8 ounces hot turkey Italian sausage
  • 3/4 cup chopped onion
  • 20 oz sliced baby bella mushrooms
  • 2 large (or 4 small) garlic cloves, minced
  • 1/4 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut aminos (or soy sauce if not gluten-free)
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup cornmeal
  • 3 ounces 1/3-less-fat cream cheese
  • 1 tablespoon butter

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Wild Mushroom Truffled Pizza Topped with Runny Eggs

.Pizzas are a great weeknight meal option; it’s easy to make it out of products in your pantry and can be customized for whatever you’re in the mood to eat that night (or what you need to clean out of the fridge!) There is a pizza place near me in Philly called Nomad Pizza that has one of my favorite pizzas: their Truffle Pecorino pizza. The pizza is topped with cheese, garlic, shiitake mushrooms, truffle oil, and a runny egg.

I wanted to try out a version of this pizza for myself. I used a mixture of baby bella, maitake, and shiitake mushroom caps and made a quick garlic truffle oil to drizzle on for extra flavor to make this recipe for Wild Mushroom Truffled Pizza Topped with Runny Eggs.

Ingredients:

  • 1 store bought pizza dough
  • 1/4 cup olive oil, plus 1 tablespoon, divided
  • 2 garlic cloves crushed
  • a drizzle of white truffle oil
  • 1 package of sliced shiitake mushroom caps
  • 1 package of sliced baby bella mushrooms
  • 1/4 cup maitake mushrooms (or any wild mushroom you prefer)
  • salt and pepper, to taste
  • 4 oz ricotta
  • 2 tablespoons grated Parmesan cheese
  • 4 oz shredded mozzarella cheese
  • 4-6 oz brie (I used Champignon German Brie with mushrooms)
  • 2-4 oz Boschetto al Tartufo (Boschetto with Truffles) – you can also just use any mild cow cheese you’d like
  • 2 eggs

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Champagne-Browned Butter Chicken

My CSA share this week came with the most beautiful carrots. I am not the biggest fan of carrots but I don’t mind them mixed into a dish. These were too pretty to not use! Cooking Light had a recipe in its latest issue that sounded really intriguing: Champagne-Browned Butter Chicken. The dish is pretty simple to make, although it takes a good hour and a half so this is not a weeknight meal. But the presentation is definitely snazzy enough for company!
Ingredients (serves 2 heartily, or up to 4):
  • 2 slices center-cut bacon
  • 1/2 cup all-purpose flour
  • 2 bone-in chicken thighs
  • 2 bone-in chicken drumsticks
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons canola oil, divided
  • 1/3 pound potatoes, cut into equal pieces
  • 1/2 poundbaby bella mushrooms, halved
  • 1/4 cup brandy
  • 2 shallots, halved
  • 3/4 cup no-salt-added chicken broth
  • 1 tablespoon black peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/2 bunch fresh flat-leaf parsley
  • 6 baby carrots with tops
  • 1 cup Champagne
  • 3 tablespoons butter
  • 1 teaspoon all-purpose flour
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
Continue reading Champagne-Browned Butter Chicken

Potato and Wild Mushroom Soup

This past weekend was one of my favorite September events: the Kennett Square Mushroom Festival. That’s right, an entire festival dedicated to fungi. And it’s amazing. Kennett Square’s main street (State Street) shuts down to accommodate blocks of vendors, there are cooking demonstrations, soup contests, and mushroom eating contests. There is even pumpkin mushroom ice cream. All in celebration of the mushroom. (Fun fact: Kennett Square is considered the Mushroom Capital of the world).
Naturally, I picked up a bunch of mushrooms which I will now be using to cook all week. mmm. Because today was the first “fall” feeling day, I decided to use some of the mushrooms to make a soup. I wanted to stay away from a creamy soup so I used potatoes to thicken it up. I found the inspiration for this soup in The Flavor Thesaurus by Niki Segnit (one of my favorite books for food pairings).
Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 yellow onion, chopped
  • 1/2 lb wild mushrooms, chopped
  • 3 cups vegetable stock (or chicken or beef stock)
  • 1-2 potatoes, peeled and chopped
  • 1 teaspoon rosemary
  • Salt and pepper, to taste

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Crab Stuffed Mushrooms

Who honestly doesn’t love crab stuffed mushrooms? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch of theses crab stuffed mushrooms to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning!
 
Ingredients:
  • 1 medium tomato, seeded and diced
  • 1/2 cup panko bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon Old Bay
  • 1 can (8 ounces) crabmeat, drained, flaked and cartilage removed 
  • 2 containers of fresh baby bella mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese 
  • Cooking spray

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Green Bean Casserole with Mushrooms

My goodness, can you really believe that Thanksgiving is in ten days? Thanksgiving is (not surprisingly) my favorite holiday of the year: it’s about coming together with the people you love for one absolutely fantastic meal. I do love turkey, but I always find the sides to be the best part of any Thanksgiving meal. In case you’re like me and you’ve begun testing recipes for the big day, I wanted to share this lightened up version of Green Bean Casserole with Mushrooms from Cooking Light. Although usually made with cream of mushroom soup, this version packs enough flavor that you won’t miss the lack of cream. And don’t worry, the fried onions are still there.

Ingredients
For the fried onions:

  • 1 medium sized yellow onion, thinly sliced
  • 1 cup flour
  • 1 teaspoon paprika
  • Salt & Pepper to taste
  • 1/2 cup milk
  • Canola Oil

 

For Green Beans:

  • 1 1/2 pounds green beans, trimmed and halved crosswise
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 2 teaspoons dried oregano
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 1 (8-ounce) package presliced baby bella mushrooms
  • 1/3 cup dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

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Mashed Potatoes with Mushroom Sauce

I love mashed potatoes. I love them so much that my Aunt and Uncle usually ask me to come over the day before Thanksgiving to help peel all of the potatoes so that there are enough for me (I could probably eat  just a bowl of mashed potatoes on Thanksgiving and be happy.) I found a new method of making mashed potatoes on MyRecipes, but modified it a bit and added a mushroom sauce to make this vegetarian recipe for Mashed Potatoes with Mushroom Sauce.
Ingredients:
  • 8 medium-size red potatoes, peeled and quartered
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley

Mushroom Sauce:

  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 1 container of  sliced cremini (baby bella) mushrooms
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon low-sodium soy sauce (or coconut aminos to make gluten free)
  • Salt and pepper, to taste

Continue reading Mashed Potatoes with Mushroom Sauce

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