Mushrooms with Mustard and Nuts

A yummy warm appetizer, a few tasty bites with a lot of flavor.

These stuffed champignons can be prepared in advance, but it want to use them immediately remember to preheat the oven first.

Do not trash the stems, but use them for another recipe as for example my “Cheesy Vegetable Stew”.

Mushrooms with Mustard and Nuts

  • Servings: 3-6
  • Difficulty: easy
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You need:

  • 250 g champignons mushrooms, big or medium sized
  • 2 tablespoon Dijon mustard, if possible with whole grains
  • 1/2 teaspoon nutmeg
  • 2 tablespoons cream cheese
  • 1 cup croutons
  • Salt and black pepper to taste
  • ½ cup thinly sliced parmesan cheese
  • Walnuts, enough to top each mushroom

Procedure:

  1. Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
  2. Place the cups on an ovenproof mold (opening up).
  3. Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
  4. In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
  5. Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
  6. Top with the parmesan cheese.
  7. About 10 minutes before baking preheat the oven to 200°C/400°F.
  8. Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
  9. Optional: garnish with fresh herbs to serve.

Autor: https://artandkitchen.wordpress.com/

 

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Ravioli ai Porcini – Ravioli with Mushrooms

ravioli-ai-porcini-1

Crazy for ravioli? How many times we bought from the store „Ravioli ai Porcini“ and how many times we realize that they are not really tasty as they should be.

Here is the alternative: prepare these yourself for special events it’s fun, economic and the result is much better that whatever you can buy!

Don’t wait and try this recipe:

Ravioli ai Porcini – Ravioli with Mushrooms

  • Servings: 2-3
  • Difficulty: medium
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You need:ravioli-ai-porcini-1

Dough:

  • 1 cup flour
  • 1 egg
  • 2 pinches salt
  • 1 tablespoon olive oil
  • About 3-4 tablespoon water

Filling

  • 2-4 tablespoons dried porcini mushrooms
  • 1/3 cup broth, warm
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 150 g canned mushrooms, sliced
  • 4 tablespoons ricotta (alternative cream cheese or cottage cheese)
  • Dried rosemary powder, to taste
  • Pepper, to taste
  • Salt, dark or light soy sauce, to taste

Sauce

  • 2 tablespoon cream cheese with black pepper, more if desired
  • 1/4 cup heavy cream
  • 1 tablespoon brandy
  • Salt if needed

For cooking

  • 3 liters salted water, boiling
  • 2 tablespoons vegetal

Procedure

  1. Combine the ingredients for the dough in the food processor with half of the water. Pulse and more water an elastic and not to wet dough is formed. Remove from the food processor and wrap in foil.
  2. Place the porcini in the broth to rehydrate (soak).
  3. In a skillet fry the onion in the oil until soft and translucent.
  4. Add canned mushrooms and fry until the borders of the mushrooms turn light brown. Reserve a few beautiful pieces for decoration.
  5. Remove the porcini form the broth and chop them. Now add them with the soaking broth to the skillet. Cook until liquid is adsorbed.
  6. Place to cool down
  7. In the meantime roll out the dough on a floured to a thin sheet and cut out the shapes you with. For Valentine’s Day hearths are cute!
  8. Add cream cheese to the filling and season with rosemary, pepper and salt to taste.
  9. Place the filling over the first shape, Place some filling over this and cover with another shape and press well the borders. Transfer the ravioli to a towel dusted with flour.
  10. Proceed until all the ingredients are finished. Remaining filling or dough can be frozen and used for example for a soup.
  11. Heat salted water, add some oil sot that the ravioli don’t stick while cooking.
  12. Place the ingredients for the sauce in a small bowl and heat this in the microwave, stir and the sauce is ready! J (or perform this in a small saucepan).
  13. Cook ravioli in the salted water with oil. This will require only a few minutes!
  14. Serve this with the sauce and reserved mushrooms!

Autor: https://artandkitchen.wordpress.com/

Gnocchi di Zucca con Salsa ai Porcini

Gnocchi-di-Zucca-con-Salsa-ai-Porcini

Today’s inspiration was a small pumpkin from the garden but at the beginning I planned to prepare simply some spätzle as they are quick to be prepared.

To go with this I was not sure if I wanted to prepare my walnut sauce or a mushrooms sauce. At once I remembered I had some porcini mushrooms in the freezer and with an Italian sauce I found that Italian gnocchi would be better. Perhaps too much work for a weekday dinner, but I could already imagine how good it would be and went in the kitchen.

All together I had about 2 hours, as the boiling/baking time for the potatoes/pumpkin and then the cooling time took a lot of time. The final cooking for the gnocchi and the sauce was quick and the smell coming out of the oven was divine.

Some people may like little cheese as topping; in our case the sauce was so tasty that we really did not need this.

Note: for the sauce I opted for the baking method as frozen mushrooms could turn mush, which is not really attractive. If you have fresh ones (any kind!) you may prepare the sauce in the skillet.

For the best results I really suggest to use porcini mushrooms; I can remember that my grandmother fried dried porcini after soaking them in water, this is another option.

I friend of mine said that eggplants are similar to mushrooms, this would be a method to stretch porcini if you don’t have a lot of them (if you try this, please let me know!).

Gnocchi di Zucca

  • Servings: 4
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com

Gnocchi-di-zucca

For the pumpkin gnocchi you need:

  • 400 g pumpkin pulp, peeled, seed removed and sliced
  • 400 g potatoes, washed
  • 150 g flour, more if necessary
  • 2 teaspoons salt
  • 1 dash nutmeg
  • Four to dust
  • Salt for boiling water
  • 2-4 tablespoons vegetal oil for boiling water

Procedure:

  1. Place pumpkin on a baking tray. Bake at 200°C/400°F for about 30 minutes until soft and lightly roasted
  2. In the meantime boil the potatoes until soft. Time depends form the size
  3. When pumpkin is ready remove from the oven, place in a bowl and mush with the form, do the same with potatoes after peeling them.
  4. Flatten potatoes and pumpkin and let cool down until lukewarm.
  5. Add flour, salt and nutmeg, work with the fork in a big bowl until combined, if it is too wet add some more flour, the should be not to sticky and but still soft!
  6. Slice some of the dough, dust with flour (abundant) and roll it out, cut into 1.5 cm (1/2”) pieces and place on a floured baking tray with parchment paper.
  7. Bing a big pot with water to boil (about 3-4 liters), add salt and water.
  8. Transfer the gnocchi using the parchment paper to the boiling water.
  9. After about 5 minutes the gnocchi should rise, they are now ready.
  10. Use a colander and transfer them into a greased baking mold. Place into warm oven (about 150-180°C) until serving or keep warm if the sauce is not ready

Salsa ai Porcini

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.comSalsa-ai-Porcini

For the porcini sauce you need:

  • 300 g porcini mushrooms, frozen and diced
  • 1 tablespoons butter
  • 1 small onion, finely diced (or one shallot)
  • 2/3 cup white wine
  • 1 teaspoon flour
  • 1/3 cup water
  • 1 teaspoon broth granulate (beef, chicken or vegetables broth granulate)
  • 1/3 cup heavy cream
  • Pepper to taste
  • Salt or broth granulate to adjust
  • Parsley to sprinkle

Procedure:

  1. Preheat the oven to 220°C /450°F.
  2. Pour frozen mushrooms on a greased baking mold (mine was about 25 cm / 10 inch wide) and bake for about 5 minutes.
  3. Add onion and bake until the borders of the mushrooms begins to brown.
  4. Dissolve four in wine and water and add granulate.
  5. Pour this mixture over the mushrooms. Stir only once, gently.
  6. When sauce begins to thicken (after about 5 minutes) add heavy cream and pepper. Stir once gently.
  7. Adjust salt if necessary and bake for other 3 minutes.
  8. Remove from the oven, sprinkle with parsley and serve with the gnocchi or pasta.

Mini Mushrooms Quiches

Mini Mushrooms Quiches

This quiche is very similar to the bacon quiches I already posted, but the main point is the substitution of bacon with fresh mushrooms. The can be very well be replaced by rosemary, fresh and chopped or powdered dry one. Other herbs as thyme and sage could be great as well.

Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.

Inspired by: http://www.food.com/recipe/moosewood-swiss-cheese-and-mushroom-quiche-434271

Mini Mushrooms Quiches

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Mini Mushrooms Quiches

You need:

  • 1 sheet puff pastry, refrigerated
  • 1 small onion, chopped
  • 250 g white champignons mushrooms
  • 1 tablespoon flour
  • 1/4 teaspoon fresh savory (alternative rosemary)
  • 1⁄2 cup milk
  • 2 eggs
  • Salt and pepper
  • 1⁄2 cups cheddar cheese, shredded

Procedure:

  1. Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
  2. Preheat the oven to 190°C/375°F.
  3. In a non-sticky skillet fry onion until translucent, add mushrooms and fry until golden and liquid is adsorbed. Add flour and fry shortly and remove from heat
  4. In a small cup combine savory, milk, eggs and season with salt and pepper to taste and stir.
  5. Add mushrooms- onion mixture to the liquid and stir well.
  6. Spoon the mixture in the baking mold prepared with the puff pastry.
  7. Top with remaining cheese.
  8. Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
  9. Remove from the oven when golden brown, wait 5 minutes before removing from the mold.

Mushrooms Burgers

Mushrooms-Burgers

Are you looking for a vegetarian preparation for the BBQ or a grill party? What about some veggie burgers?

We have a suggestion for your, something that not only vegetarians will love!

For this preparation I used the mushrooms I found in the shop: white mushrooms and chanterelles but also cremini, shiitake, portabella, oyster, trumpet and many more would work as well.

I recommend not to chop the mushrooms with the food processor (or at least only shortly) as this would affect the structure.

This recipe makes a dozen of small burgers or 6 medium ones. I served them with a homemade BBQ sauce with yellow peppers addition.

Mushrooms Burgers

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Mushrooms-Burgers

You need

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 500 g white mushrooms, finely diced
  • 250 g chanterelles mushrooms, finely diced
  • 1 cup breadcrumbs
  • 1 eggs
  • 1 tablespoon flour
  • 1/4 cup Parmesan cheese, grated
  • 2 teaspoons BBQ spices (I recommend some Tex-Mex rub)
  • Salt and pepper to taste
  • Additional breadcrumbs as needed
  • Additional oil for your hand and for the frying pan if desired

Procedure

  1. The first step is to have your ingredients ready.
  2. Heat 1 tablespoon oil in a non-sticky skillet and fry the onions only until just translucent.
  3. Add the chopped mushrooms and fry until fragrant and all the liquid produced by the mushrooms is adsorbed and they look quite dry.
  4. Transfer the fried mushrooms and onions into a bowl and add all the ingredients except of the last two tablespoons olive oil. Combine well and adjust taste with salt and pepper.
  5. If the mix is too humid add some more breadcrumbs.
  6. At this point the mixture should hold its shape if pressed to flatten balls (patties). To do that grease your hand with little oil and spoon the mixture into your hand. This is the easiest way for me.
  7. Some people like them coated with additional breadcrumbs to form a crust, this makes them easier for grilling. For the frying pan I think that this is not necessary and the breadcrumbs would adsorb more oil.
  8. Let the patties rest in the fridge for about 30 minutes before grilling.
  9. Grill them on high heat for about 5 minutes per side until golden brown or spray a non-sticky skillet with oil and fry them on both sides.
  10. Use the burgers as filling for bread or serve them as they are on the dish with other side dishes or salads

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

Filet mignon are also called Chateaubriand, tournedos, filet de boeuf, tenderloin Steak, or fillet steak.

Some year ago my mother collected a newspaper article of a veal roast with the sauce I described in this post and I combined this tenderloin. I tried this recipe with whole beef tenderloin, with medaillons and both turned delicious.

I made and remade this dish, this year I prepared this for Easter adapting once more the recipe and it turned out so perfect that my mother told me these were the best medaillons I’ve ever prepared.

Suggestion: serve this with potatoes, egg noodles, mashed potatoes or with rice. I found out that with yellow saffron risotto this is perfect as well as the mushroom sauce goes perfect with the rice.

Variation 1: At home we have special oven which allows constant temperature around (80°C). In this case I roast the whole tenderloin in the pan for 4-5 minutes after rubbing it with salt, pepper and grill spices and I place it in in the preheated oven at 80°C. Quickly I prepare the sauce in the skillet were I roasted the meat and when ready I pour the sauce in the mold around the meat, this will keep the meat moist. Baking time at 80°C: about 2 hours for 2 pounds filet. Slice and serve with the sauce.

Variation 2: Preheat the oven to 250°C. Pat dry the tenderloin (about 2 kg) and place the beef on a baking sheet. Spread the butter on with your hands and season with salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove immediately from the oven, cover it tightly with aluminum foil and let rest at room temperature for 20 minutes. Remove the foil and slice the filet thickly.

Variation 3: Rub the tenderloin (about 1 -1 1/2 kg) with 3 tablespoon oil, pepper and thyme (or our favorite rub). Roost it in a very hot skillet all around. Then add some salt and roast on medium heat for other 5 minutes. Place the filet in a preheated oven at 160°C to cook for about 25 minutes. Wrap the meat in aluminum foil and place in the oven again (switch off the heat) for other 5-10 minutes. Remove quickly the filet from the oven and dissolve the dried juices with 200 ml heavy cream. Adjust the sauce with salt pepper and spices/herbs to taste (or the sauce given in this recipe). Unwrap the filet, slice it and serve it with the sauce.

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

  • Servings: 4
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

You need:

Sauce (double quantity if desired for example as extra sauce for egg noodles)

  • 30 g dried mushrooms (best porcini mushrooms of good quality)
  • 1 cup broth
  • 1 tablespoon butter (or margarine)
  • 1 onion, finely chopped
  • 1 teaspoon flour
  • 1/2 cup white wine
  • 1 spring rosemary
  • 1/2-2/3 cup dried tomatoes in oil with spices
  • 1/2 cup heavy cream
  • Salt and pepper

Meat:

  • 1-2 tablespoon vegetal oil
  • 4 slices beef tenderloin (about 2 cm thick)
  • Salt and pepper to taste

Procedure:

Sauce:

  1. Place mushrooms in to the warm broth to soak.
  2. Slice tomatoes into strips and set aside.
  3. Add 1 tablespoon butter to a sauce pot.
  4. Add onion and fry until translucent.
  5. Add flour and roast shortly.
  6. Add mushrooms with soaking broth taking care to leave the last spoons water in the cup (potential sandy or small stones sediment).
  7. Add wine and rosemary
  8. Add tomatoes.
  9. Add cream and bring to low simmer
  10. Stir well and adjust with salt and pepper.
  11. Set aside and keep warm.

Meat:

  1. Place a non-sticky skillet over medium high heat until hot (this takes about 4-5 minutes). Add 1-2 tablespoons of vegetal oil (or good margarine with los water content) and tilt it around to cover the pan.
  2. In the meantime rub the meat with salt and pepper.
  3. Place the medallions into the skillet and roast them for 2-3 minutes on the first side. Flip and roast the other side for another 2-3 minutes. This should give you medium-rare medallions.
  4. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter cover with foil and let them rest in a warm place for 5 min. before serving.

Finishing:

  1. While the meat is resting pour the mushroom sauce into the skillet to dissolve the fond. Bring to boil, remove rosemary and pour in a saucier (bowl for sauce).
  2. Serve the meat topped with the sauce.

Chicken Vol-Au-Vent with Mushrooms

Chicken Vol Au Vent with Mushrooms

This very versatile recipe is one of the favorites of my children. Feel free to adapt it to your ingredients.

To the filling you can add some vegetables (not only the mushrooms!) like carrots, peas or broccoli. An alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers – 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.

Note: For a vegetarian version skip the chicken and simply use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe.

You need

  • 8 (200 g) vol-au-vent cases
  • 1 tablespoon margarine
  • 1 small onion, finely chopped
  • 400 g chicken thigh fillets, in small cubes
  • 100 ml dry white wine
  • 1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence
  • 250 g fresh mushrooms or 150 g canned mushrooms, cleaned and cut into bite size
  • 2 teaspoons pink or green whole peppercorn, preserved in brine
  • 200 ml cream
  • 1 tablespoon cornstarch
  • 100 ml white wine
  • 100 ml water
  • Pepper to taste
  • soy sauce
  • Worcestershire sauce
  • 1/4 teaspoon salt or to taste

Procedure

  1. Preheat the oven at 160°C.
  2. Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
  3. Remove cover of vol au vents and keep all warm until filling is ready.
  4. Fry the onions in the margarine for 2 minutes until translucent.
  5. Add chicken and cook until golden, about 8 minutes.
  6. Add 100 ml wine, herbs, mushrooms, preserved pepper and cream.
  7. Combine corn starch with 100 ml water and the remaining 100 ml wine, then add it to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
  8. Season with pepper, soy sauce and Worcestershire at your taste. Adjust salt.
  9. Fill into the vol-au-vent cases top with covers and serve hot with some vegetables.