Mushroom casserole

Spring is coming to Michigan.  At least I am hopeful.  Soon all types of mushrooms will be available at the market.  So this is a perfect time to share my recipe for a mushroom casserole.  If you are searching for a great side dish or something for a meatless Monday, I recommend this casserole.  Any kind of mushroom would work and I have made this dish with a variety of types of mushrooms as well.  This is a great recipe that can be doubled as well to make a larger casserole for guests.

Recently, I used these ingredients: 1/2 package of egg noodles, 1/2 box white mushrooms plus 1 jar of sliced mushrooms, 3 Tablespoons margarine, salt and pepper to taste, and one 8 ounce block Swiss cheese, grated.

To make the casserole:

Cook the noodles according to the package and drain.  Saute mushrooms in the margarine in an open skillet.  Prepare a ceramic baking dish with a Pam spray.  Divide one-third of the noodles into the dish and season them to taste with salt and pepper.  Add 1/2 of the Swiss cheese and one-third of the mushrooms.  Repeat the layers and bake in a pre-heated 350 degree oven for 30 minutes or until the cheese is melted. Serve alongside chicken, fish or by itself with a side salad. Quite tasty.

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Zoodles with a spiral slicer

I finally purchased a Paderno spiralizer slicer and it has been a wonderful addition to my kitchen tool collection.  My three blade slicer is able to cut vegetables very quickly into angel hair noodles, shoestrings and even spiral cut strands.  My first attempt at using the tool was extremely successful, as I made zucchini noodles in place of pasta one evening for dinner.

I sautéed the zoodles with some sliced mushrooms, seasoned with black pepper and parsley flakes in one tablespoon olive oil. I cooked the zucchini noodles until soft and served with pasta sauce.  The noodles were extremely tasty, and confirm the recent enthusiasm from many chefs for using this spiral slicer.

I will be experimenting with apples, potatoes, carrots and cucumbers in the coming months. The slicer is an interesting way to prepare and cut these foods for appealing presentation and to increase food excitement.

For more information on this slicer, it can be purchased online at Williams Sonoma cookware.

Stuffed Portobellos

One of my favorite hot appetizer “go-to’s” is always stuffed mushrooms.  I have posted a few ideas on this blog in years past of those recipes.  This recipe, however, is a dinner entrée recipe that is wonderful for a Meatless Monday menu plan. Made with larger mushrooms, this recipe is terrific served with a side salad for a complete meal.

Here is how I made this delicious dinner.  Select larger Portobello mushrooms, one per guest. Wash well and remove the stem.  Clean out the black scales and wash again.  Place on a baking sheet or in a baking dish.  I poured about 1/2 cup of White Zinfindel wine in the pan for added flavor and moisture to the dish while cooking.

In a skillet, melt 1 tablespoon margarine and saute 2 stalks chopped celery, 1/3 chopped red onion, and 2 ounces of crumbled bacon.  I used crumbled bacon in a bag.  Season with salt and pepper while cooking.

When the vegetables are soft, remove them from the stove top. In a bowl, mix in 1/2 cup Panko crumbs and 1 cup shredded Fontina cheese. Add the sauteed ingredients to the bowl.  Add enough light mayonnaise, about 1/2 cup, just to pull together the mixture.

Stuff the mushrooms and bake in a preheated 350 degree oven for 30 minutes.  This recipe can also be placed in a casserole dish and baked to serve with crackers as an appetizer.

Additional cheese can always be put on top of this casserole or the mushrooms prior to baking for an extra cheesy taste.  This recipe will fill four large mushrooms.

Chicken Cacciatore

Easy one pot meals or rustic stews are perfect for cold winter nights.  I look for hearty soup recipes and other meals with shrimp or chicken to help warm us in the early months of the year. This recipe comes from Martha Stewart and is another hit in our home.  Very easy to prepare and in under one hour, your family will enjoy a delicious and healthy dinner.

Here is how I prepared this meal.  First, gather these ingredients:  2 boneless chicken breasts, ground pepper, 1 tablespoon olive oil, 1/2 large box white mushrooms, 1 can stewed tomatoes/14.5 ounces, dried oregano

Using the olive oil in my Staub pot, I heated it first and then added the two chicken breasts.  Season with pepper.  Cook for about 5 minutes, turning over to brown both sides.  Remove from the pot and cook the mushrooms.  Cover during the cooking process, stirring half way after 3 minutes.  Cook until soft and moist.  Add tomatoes and season with oregano.  Reduce the heat and cook on medium until tomatoes are in small pieces, and flavors have blended.  I keep the cover on the pot for about 10 minutes during this phase of cooking.

Then, return the chicken to the pot and cook until the chicken is fully cooked and heated. Serve with rice, mashed potatoes or other starch. Or, for a lower carbohydrate meal, omit the starches. This dish has great flavor and is very satisfying.

Chicken Scaloppine

Do you struggle with easy weeknight meals? Over the years, I seem to have found a variety of recipes that are “go-to” delicious meals that come together very easily and taste great too. I look for recipes that are low in fat, but nutritious and satisfying. Chicken dishes seem to adapt well to various tastes and flavors which allow the protein to appear very different based on seasonings and cooking methods.

Here is a recipe for a lemon flavored chicken which is excellent.  The way I made the recipe, the flavor profile was subtle, so I would increase the lemon ingredients for a more bold flavor if desired.

Gather these ingredients:  3 tablespoons margarine, about 10 white mushrooms-sliced, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2/3 cup chicken broth, 1 pound chicken thighs or breasts, salt and pepper to taste, dried parsley, 1/2 cup white wine.

Using an electric skillet, melt the margarine.  Start with the mushrooms, lemon zest and juice.  Simmer to soften the mushrooms.

Add broth and bring up to temperature.  Next, cook the chicken breasts in the skillet. This step may take 8 minutes.  Then, add the wine and parsley.  Finish the dish and serve.

 

Mushroom stuffing

Perfect to serve for the holidays or for special meals, this mushroom stuffing recipe is second to none.  I adapted the recipe that was printed in Rachel Ray’s magazine last year, and customized it for my own family.  As with any stuffing or dressing recipe, this one has several steps that can become your own based on personal preferences.

Here is how I made this recipe which can be served with chicken, turkey, pork or even a beef roast.  Gather these ingredients first:  A box of stuffing cubes or mix, 4 stalks of celery-chopped, 1 stick of margarine, 1 chopped white onion, 1 box of white mushrooms-sliced, coarse salt to taste, poultry seasoning to taste, 1 beaten egg, and 2 tablespoons broth.

Preheat the oven to 350 degrees. In a large deep skillet, melt the margarine and cook the celery, onion and sliced mushrooms until soft.  Season as desired, adding ground black pepper as well to taste.  In a large bowl, mix the bread cubes with the egg and then add the warmed vegetables stirring to mix very well.  Spoon into a prepared ceramic casserole dish and bake for 35 to 40 minutes until nicely browned on top.  I prepare my casserole dishes with spray Pam prior to cooking.

Serve warm as a perfect side dish and refrigerate leftovers to use in delicious sandwiches with turkey or chicken.

 

 

Mushroom rice

Are you looking for a great side dish to accompany fish or chicken?  Here is a great tasting make at home rice that is simply delicious. It takes less than 30 minutes to prepare, so it will work perfectly for that timed roasting dish in the oven.

Ingredients to assemble:  1/4 cup margarine, 1 cup rice, 1/2 cup chopped onion, 2 1/2 cups chicken broth, 3/4 cup sliced mushrooms, 1/2 cup white wine, 1/2 teaspoon salt, ground black pepper to taste and 2 Tablespoons Parmesan cheese.

Melt margarine in a large open skillet that is oven safe.  Soften and brown onions slightly. Add mushrooms and wine next and cook for several minutes.  Season with salt and pepper. Next, add uncooked rice and cook for another few minutes.  Pour in broth, and cover. Bake in a pre-heated 350 degree oven for about 25-27 minutes until rice is firm.  Remove from the oven and add Parmesan cheese. Serve hot.

This recipe could also be made with vegetable or beef broth if desired.