Breakfast Stuffed Mushrooms

• 4 large portobello mushroom caps
• 1 tablespoon olive oil
• 1 (7 oz) box Jones Dairy Farm All Natural Golden Brown Sausage Patties
• 4 large eggs, scrambled
• 1/4 cup diced basil
• 2 tablespoons diced chives
• Kosher salt and pepper, to taste
• 1/2 cup shredded sharp cheddar cheese

1. Remove stem and gills from underside of mushrooms. Make sure there is enough space to fill them up with eggs.

2. Rub inside of mushroom caps with olive oil and roast in oven for about 5-7 minutes. Just long enough to let mushrooms soften slightly, they still need to keep their shape.

3. While mushrooms are cooking start browning sausage, breaking up patties with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.

4. Once the eggs are fully cooked add egg mixture evenly among mushroom caps. Sprinkle each cap with 2 tablespoons shredded cheese and add back to oven for 5 minutes, or until cheese is melted

Serve immediately.

Herb crusted mushrooms

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs


Directions:

Preheat the oven to 400 degrees. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Breadcrumb Stuffed Mushrooms Recipe

Ingredients:2 lbs of Large Cremini Mushrooms or White Button Mushrooms, cleaned
1 ½ cups of Homemade Fresh Breadcrumbs
½ cup of Parmiggiano Reggiano
3 Cloves of Garlic, minced
3 Tbsp of Fresh Chopped Parsley
4 Tbsp of Olive Oil
Salt and Pepper to taste

Process,

1) Preheat the oven to 400 degrees.

2) In a large bowl, combine together the breadcrumbs, parmiggiano, parsley, garlic, olive oil and salt and pepper.

3) Hollow out the mushrooms with a small spoon and spoon in this mixture into the mushrooms and place them in an oiled baking dish on a single layer.

4) Drizzle a little more olive oil on top and bake them for about 1 mintues or until the tops are golden brown. 

http://www.laurainthekitchen.com/recipes/breadcrumb-stuffed-mushrooms/

Sweet Potatoes with Mushrooms, Onion, and Thyme

2 large sweet potatoes, peeled and cut into 1 inch cubes (about 1 lb)
1 large sweet onion, cut into 1/2 inch chunks (about 1/2 lb)
1 (10 ounce) package white button mushrooms, wiped clean and halved or quartered
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
salt & fresh ground pepper

1. Heat the oven to 400 degrees F.
2. Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
3. Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
4. Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
5. Serve immediately.


Read more: http://www.food.com/recipe/sweet-potatoes-with-mushrooms-onion-and-thyme-25234?oc=linkback

Sautéed Zucchini Recipe

1 medium unpeeled garlic clove
2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan cheese

1. Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.

2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Remove the garlic with a slotted spoon or tongs and discard (or save for another use).

3. Add the zucchini to the pan and toss until coated with oil. Let cook undisturbed until the bottoms of the matchsticks are golden brown, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper. Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately.

http://www.chow.com/recipes/29698-sauteed-zucchini

Stuffed Acorn Squash

1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
salt
fresh ground pepper
3 tablespoons olive oil, divided
1 (8 ounce) package mushrooms, sliced (and chopped, if desired)
1 medium yellow onion, chopped
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups chicken broth
1/2 cup parmesan cheese, grated

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.

 2. Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.

 3. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

 Read more: http://www.food.com/recipe/acorn-squash-stuffed-with-mushrooms-and-rice-494124?oc=linkback

Honey-Roasted Potatoes and Mushrooms

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
1/2 white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried sage
1/2 tablespoon beer mustard
1 pinch garlic powder
bacon salt to taste

1.  Preheat oven to 450 degrees F (230 degrees C). 
2. Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat. Bake in the preheated oven for 10 minutes. 
3. Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes. Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Oven Roasted Mushrooms Recipe

1 8oz Package of Mushrooms

2 Tbs Fresh Parsley, chopped

2 Tbs Fresh Lemon Juice

3 Tbs Olive Oil

3 Tbs Butter, cubed

3 Tbs Rice Wine

2 Cloves Garlic, chopped 

Preheat oven to 450 degrees.  Trip stems so they are flush with caps and half or quarter large ones so everything is uniform.  Toss mushrooms, olive oil, garlic, and wine together and add to a casserole dish.  Top with butter.  If using unsalted butter (recommended) add a pinch or two of sea salt.  Bake for 15 - 20 minutes or until mushrooms are tender and sauce is bubbly.  

Note: I added chunks of zucchini to the pan. Yum!

Roasted Mushrooms with Garlic-Anchovy Butter

From: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-mushrooms-with-garlic-anchovy-butter-recipe/index.html

12 cremini mushrooms
1 stick unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1 teaspoon anchovy paste
1 tablespoon extra-virgin olive oil
Finely grated fresh lemon zest, for sprinkling
Freshly ground pepper Crusty bread, for serving

1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.

 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top.

Serve with crusty bread. Nutrition Info Per Serving (does not include bread) Calories: 168 Total Fat: 18 grams Saturated Fat: 10 grams Total Carbohydrate: 2 grams Protein: 1 gram Sodium: 148 milligrams Cholesterol: 42 milligrams Fiber: 0.5 gram Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-mushrooms-with-garlic-anchovy-butter-recipe/index.html?oc=linkback

Smothered Chicken with Leeks and Mushrooms

3 tablespoons butter
2 tablespoons vegetable oil
One 3- to 3 1/2 pound chicken, cut into serving pieces
2 medium-size leeks (white part and about 1 inch of the green), washed well and cut into 1-inch thick rounds
3 tablespoons all-purpose flour
1/2 pound fresh mushrooms, sliced
1/8 teaspoon dried thyme, crumbled
Salt and black pepper to taste
1 1/2 cups chicken broth
1/2 cup half-and-half

1. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

2. In a large heavy skillet, heat the butter and oil together over moderate heat until the butter melts, then brown the chicken pieces on all sides and transfer to the prepared casserole.

3. Add the leeks to the skillet, cover, and sweat till softened, about 5 minutes. Sprinkle the flour over the top, stir for 1 minute, add the mushrooms and thyme, season with salt and pepper, and stir for 5 minutes. Add the broth and half-and-half and cook, stirring, till the mixture begins to thicken. Pour the mixture over the chicken, cover, and bake till the chicken is tender, about 1 hour.

Serves 4.

Crunchy Chicken, Mushroom, and Green Pea Casserole

6 tablespoons (3/4 stick) butter
1 pound boneless, skinless chicken breasts, cubed
1 medium-size leek (white part and some of the green), washed well, patted dry, and cut into pieces
1 pound fresh mushrooms, sliced
1 cup frozen green peas
2 cups sour cream
2 teaspoons Dijon mustard
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup soft bread crumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried tarragon, crumbled

1. Preheat the oven to 350 degrees.

2. In a flameproof 1 1/2-quart casserole, melt 2 tablespoons of the butter over moderate heat, then add the chicken and brown till just olden on all sides, 5 to 6 minutes. Add the leek and stir till softened, about 5 minutes. Add the mushrooms and peas and stir till the peas have thawed, about 3 minutes. Add the sour cream and mustard, season with salt and pepper, and remove from heat.

3. In a medium-size mixing bowl, combine the flour, oats, and the remaining 1/4 cup butter and work with a work till the mixture is mealy. Add the bread crumbs, cheese, and tarragon, stir till well blended, spoon evenly over top of the chicken, and bake till golden brown, 35-40 minutes.

Crusty Wild Mushroom Bake

2 tablespoons butter
8 scallions (white part only), finely chopped
1 garlic clove, minced
1 1/2 pounds wild mushrooms (shiitakes, chanterelles,  or morels), stems removed or tripped and caps cut into bite-size pieces
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup half-and-half
1/4 cup dry white wine
Sat and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2 quart casserole and set aside.

2. In a small skillet, melt the butter over moderate heat, add the scallions and garlic and cook, stirring, til softened, about 5 minutes.

3. Layer half the mushrooms in the prepared casserole, spoon half the scallions and garlic over the top, and sprinkle with half the parsley and half the thyme. Make another layer with the remaining mushrooms, scallions and garlic, parsley, and thyme.

4. In a small mixing bowl, beat together the half-and-half and wine and pour over the mushrooms. Season with salt and pepper and bake 15 minutes, covered.

5. Uncover, baste the mushrooms with the liquid, sprinke the cheese evenly over the top, and bake till crusty, 10 to 15 minutes.

Wild and Cultivated Mushrooms at the Farmers Market

Lovely blog from Portland's Farmers Market!

Breaking down types of mushrooms:

Shiitakes

maitake, the hen of the woods

Chanterelles

Morels. We used to hunt them in IN.
Only found them once in AR.