Mushrooms | Good Dinner Mrs Mellen

Tag: Mushrooms
- Mushroom and Asparagus Sheet Pan Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 17th
  Mushroom and Asparagus Sheet Pan Quiche
  
  Sheet pan meals are all the rage now in the magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
  You can use any combination of veggies and herbs. Experiment and have fun!
  
  1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
  
  8 large eggs
  
  1/2 cup heavy cream
  
  1(3.5-ounce) package shiitake mushrooms
  
  1 cup shredded Gruyere cheese
  
  4 ounce goat cheese, crumbled
  
  2 cloves garlic, minced
  
  2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  
  1 teaspoon sea salt
  
  1/2 teaspoon ground black pepper
  
  6 stalks asparagus, trimmed and shaved
  
  Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet wit cooking spray.
  
  On lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as need, and crimp as desired.
  
  In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
  
  Bake until filling is set 30-40 minutes. Let cool slightly before serving.
  
  Enjoy!
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  Posted in Baking, Food, Hearty Meal, Main Dish, Main Meal, One Pan Meals, quiche | Tagged goat cheese, Mushrooms, one pan meal, Pillsbury Pie crust, quiche, shiitake
- Baby Bela Garlic Mushroom Soup with Brown Rice
  
  Posted at 10:30 am by Good Dinner Mrs Mellen
  
  Nov 8th
  Soup has a special place in my heart! My mother made the most flavorful homemade soups. She would have hot soup ready for us when we came home, frozen from playing in the snow or ice skating on the pond near our home. And she had a variety of frozen soups ready for an after school snack to hold us over to dinner. My father didn’t return home from work until six or seven o’clock, and we waited for him to eat together as a family.
  
  Those cherished memories return to me when I make soup for my family. Maybe that is why I enjoy making soups. I am transported to my childhood sitting on a stool in the kitchen, watching my mother make magic. My repertoire of soups is extensive for so many reasons. Soups, first, are delicious, easy to make ahead, and by limiting fat and salt, very healthy!
  
  A favorite ingredient I use often is mushrooms. I love their earthy taste and nutritional benefit. And the variety is of mushrooms is considerable. I like to use portabella mushrooms, dark and earthy, complementing the brown rice melody. My mushroom-rice soup is healthy and flavorful; I added four cloves of garlic. The aroma of sauteing garlic is so delightful!
  
  Baby Bela Garlic Mushroom Soup with Brown Rice
  
  2 tablespoon olive oil
  4 cloves garlic, minced
  8 oz baby Bela mushrooms, chopped
  32 oz low salt vegetable stock
  1/4 teaspoon pepper
  1/2 teaspoon sea salt
  2 teaspoons Herbs de Provence
  1/4 cup brown rice, I used Trader Joe’s, Brown Rice Melody
  
  Rinse mushrooms well and pat dry—heat olive oil in a medium saucepan over medium heat. Add garlic sauteing for 5 minutes on low heat. Don’t let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in the stock and bring to a boil. Add pepper, salt, herbs, and rice; cover and simmer on low for 30 minutes.
  
  Enjoy
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  Posted in Easy recipes, family meals, Food, Healthy, Soup, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, garlic, Heathy, Mushrooms, Trader Joe's, Wildrice melody, Winter soup
- Slow Cooked Chicken Casserole
  
  Posted at 1:36 pm by Good Dinner Mrs Mellen
  
  Sep 27th
  SLOW COOKED CHICKEN CASSEROLE
  
  September is here and fall is in the air in New England. Mornings are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low oven and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone, melting in your mouth!
  
  6 pounds of mixed chicken pieces, breasts, legs, and thighs.
  
  2 tablespoon olive oil
  
  1 large onion chopped
  
  4 cloves garlic minced
  
  8 ounces sliced mushrooms
  
  1 tablespoon minced rosemary
  
  1 tablespoon minced thyme
  
  1 teaspoon kosher salt
  
  1/2 teaspoon fresh ground pepper
  
  1 cup dry white wine
  
  2 tablespoon flour
  
  Preheat over to 275 F. Heat oil in a pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le Creuset from France. Expensive yet so worth the price as they cook food beautifully and last forever. Cook onion in the pan until translucent. Add garlic; cook for a few minutes then add mushrooms stirring until juices evaporate. Add rosemary, thyme, salt and pepper combine for a minute before adding wine. Bring to boil then simmer adding flour mixture to thicken the sauce. Pour over chicken in the dutch oven and slow cook for two and a half hours.
  
  You can make this ahead the day before and warm up to eat.
  
  Serve with rice or butter noodles.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Casserole, Chicken, Easy recipes, family meals, Food, Hearty Meal, Main Dish, Main Meal, slow cooker, Weeknight dinner | Tagged chicken. casserole, Easy recipes, family meal, le creuset, Mushrooms
- Chicken, Mushroom and Wine Casserole
  
  Posted at 1:18 pm by Good Dinner Mrs Mellen
  
  May 20th
  Chicken, Mushroom and Wine Casserole
  
  I love to make ahead meals that can be easily heated to have a home-cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying as you dip crusty fresh bread into the wine sauce.
  
  3 pounds of split chicken breast
  
  salt and pepper
  
  2 tablespoons olive oil
  
  8-ounce sliced mushrooms
  
  1 leek, thinly sliced, white part only
  
  1 shallot, chopped
  
  2 cloves, chopped
  
  1 cup wine
  
  2 cup chicken broth
  
  2 sprigs fresh parsley, chopped
  
  1 dry bay leaf, crushed
  
  2 springs fresh thyme, finely chopped
  
  Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot, and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf, and thyme. Remove casserole from the stove and place it in over baking for 30 minutes. Garnish with more thyme.
  
  Serve over Arborio rice.
  
  Enjoy!
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  Posted in Casserole, Chicken, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal | Tagged chicken. casserole, easy, le creuset, Mushrooms, wine
- Chicken with Wine and Mushroom
  
  Posted at 7:13 pm by Good Dinner Mrs Mellen
  
  Dec 26th
  Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channeling my mother remembering my special time spent with her so long ago.
  
  One of my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the oven for an hour and a half the flavors are perfectly combined with the chicken so tender breaking away from the bone.
  
  Chicken with Wine and Mushroom
  
  4 lbs. cut-up chicken, 8 pieces
  
  2 tablespoon olive oil
  
  8 oz sliced mushrooms
  
  1 shallot, chopped
  
  4 cloves garlic, minced
  
  8 oz. sliced mushroom. I like to use baby portobello
  
  1/4 cup flour
  
  2 cups white wine
  
  2 cups chicken broth, low salt
  
  2 teaspoon dried rosemary, crushed
  
  1 teaspoon salt
  
  1/2 teaspoon pepper
  
  Preheat oven to 350F. Heat oil in a pan. Brown chicken in large sautéing pan or frying pan about 10 minutes on each side. Remove as pieces brown placing on a paper towel cover plate. Drain oil from pan leaving just one tablespoon. Add shallot and garlic sautéing until translucent do not brown. Add mushrooms cooking for another 5 minutes. Place chicken in dutch over, top with shallot, garlic, and mushrooms. Sprinkle with rosemary, salt, and pepper. Set aside why making the sauce. In sautéing pan add flour to drippings cooking to combine for a few minutes. Add wine and chicken broth bring to a boil. Lower heat simmer until thick. Remove from heat pour over sauce over Chicken. Bake for 1hour and 30 minutes. I like to serve over 1 lb. fettuccine tossed with olive oil or you can try egg noddles, rice, couscous. Saves 4-6.
  
  Enjoy!
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  Posted in Chicken, Easy recipes, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken, chicken stew, family meal, Mushrooms, wine
- Easy sauteed fresh vegetables
  
  Posted at 2:17 pm by Good Dinner Mrs Mellen
  
  Jul 26th
  Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
  
  Sauteed Fresh Vegetables over Greens
  
  2 tablespoons olive oil
  
  2 cloves garlic, minced
  
  1 large shallot, chopped
  
  Two red peppers, chopped
  
  8 oz fresh sliced mushrooms, I like baby portabella
  
  1 cup sliced grape tomatoes
  
  1 can chick peas, drained and rinsed
  
  2 teaspoon capers
  
  1/4 cup sliced kalamata olives
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  Fresh greens, I used a combination of kale and baby spinach
  
  Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, light dinner, vegan, Vegetables, Vegetarian, Weeknight dinner | Tagged Mushrooms, olive, peppers, tomatoes
- Tuscan White Bean Soup with Murshooms and Fennel
  
  Posted at 4:48 am by Good Dinner Mrs Mellen
  
  Jan 6th
  Growing up of Italian heritage I have wonderful memories of my mother making all kinds of soup with beans, white beans, black beans, lentils, all different varieties. My mother taught me to layer my soups, you could say marry the different ingredients that just compliment each other for a deliciously flavorful satisfying soup. When I wanted to make a vegetarian white bean soup I added fennel and mushrooms to complement the beans, shallots, and garlic for flavor, plus giving more substance to the soup making it a nice light meal. This soup is perfect for a cold winter day, filling and warming!
  
  Tuscan White Bean Soup with Mushroom and Fennel
  2 tablespoon olive oil
  2 shallots, chopped
  4 cloves garlic, chopped
  1/2 bulb fennel, chopped
  8 oz white button mushrooms, chopped
  1 sage leaf
  3 (15-ounce) cans cannellini beans drained and rinsed
  4 cups low-sodium vegetable broth
  1/2 cup dry white wine
  1 vegetable bouillon cube
  1 cup of water
  1/2 teaspoon freshly ground black pepper
  6 slices French baguette
  Extra olive oil, for drizzling
  
  Place a medium, heavy soup pot over medium heat. Add olive oil, garlic, and shallot. Cook, stirring occasionally until they are softened, about 5 minutes. Add fennel and mushrooms cook for an additional 5 minutes. Add the sage and beans: stir to combine. Add the stock, wine, vegetable bouillon cube and water bring the mixture to a simmer. Continue to simmer for 20 minutes. Keep warm, covered, over very low heat.
  Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes on each side. Serve the soup in bowls with the grilled bread alongside.
  
  Enjoy!
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  Posted in Uncategorized | Tagged Fennel, Mushrooms, Soup, Tuscan White Bean Soup, White Bean
- Croissant Breakfast Casserole with Mushrooms and Asparagus
  
  Posted at 6:15 pm by Good Dinner Mrs Mellen
  
  Dec 7th
  This sinfully rich Croissant Breakfast Casserole is a family favorite. A wonderful brunch star especially perfect for Christmas morning as it is assembled the night before.
  
  8 plain croissants
  
  2 tablespoon butter
  
  2 cups sliced fresh mushrooms
  
  1/4 cup sliced green onion
  
  2 cups chopped asparagus
  
  8 eggs
  
  2 cups half and half
  
  2 teaspoon french thyme
  
  1 teaspoon pepper
  
  2 cup shredded Swiss cheese
  
  2 cup shredded mozzarella cheese
  
  1/2 cup Parmesan cheese
  
  Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
  
  Melt butter in a frypan.
  
  Saute mushrooms, green onion, and asparagus until tender and liquids have evaporated.
  
  Set aside.
  
  Beat together eggs and half and half.
  
  Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over the remaining liquid.
  
  Position croissant tops over the bottoms cut side down.
  
  Let stand overnight in the refrigerator.
  
  Bake at 350*F for 25 to 30 minutes or until set.
  
  Position croissant tops over the bottoms cut side down.
  
  Let stand overnight in the refrigerator.
  
  Bake at 350*F for 25 to 30 minutes or until set.
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  Posted in Uncategorized | Tagged Brunch, Christmas, Croissant, Make ahead, Mushrooms