Category Archives: mushrooms

Grilled Portabella Veggie "Pizzas"

What a great way to substitute the dough in pizza!  These “pizzas” were super easy to make and you could put anything you want on them really.  I followed this recipe but added my own toppings.  I could not find the Laughing Cow cheese recommended in this recipe so i just used shredded mozzarella cheese. In the frying pan I added garlic, onion and yellow pepper to top the cheese, then I mixed up freshly diced tomatoes and fresh basil. The notes in the recipe are not mine but the creator of this recipe that I found on Twitter. (@NicoleHCook)  

2 large portabella mushroom caps
2 cloves of garlic, chopped (or minced)
2 teaspoons of extra virgin olive oil (you really don’t need much)
4 wedges of Laughing Cow – Light Garlic & Herb cheese
1 cup red peppers, chopped
1 cup green peppers, chopped
1/2 cup onion, chopped
1 cup baby kale, chopped

1. In a large saucepan on your stove, heat the olive oil on low.
2. Pop your portabella mushrooms in there and saute for 1-2 minutes.  Flip them over and saute the other side for about 1-2 minutes or just until they are slightly softened.  Remove the mushrooms to a baking pan lined with tin foil.
3. Add the garlic, onions, kale and both peppers to the oil.
4. Saute for a few minutes or until the onions are translucent.  Stir around frequently.  I also added a dash of salt and pepper but it’s definitely not needed.
5. Remove from heat when done.
6. Add two wedges of Laughing Cow Light Garlic and Herb cheese to each portabella cap. Kinda smoosh it down in there.
7. Divide the veggies from the saucepan between the two portabella mushrooms.
8. Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don’t walk away so you don’t burn anything).

Chicken Chasseur

I love the sauce on this chicken!   This recipe is taken from Food & Wine Magazine’s Quick from Scratch Chicken Cookbook. 

1 Tablespoon cooking oil
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
6 Tablespoons dry vermouth or dry white wine
2/3 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley

1.  In a large, deep frying pan, heat the oil over moderately high heat.  Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan.  Cook until browned, turning, about 8 minutes in all.  Remove.  Pour off all but 1 tablespoon fat from the pan.
2. Add the butter to the pan and reduce the heat to moderately low.  Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  Raise the heat to moderately high.  Add the mushrooms, garlic, and 1/4 teaspoon of the salt.  Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
3.  Add the flour and cook, stirring, for 30 seconds.  Stir in the vermouth and bring back to a simmer.  Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.  Add the chicken and any accumulated juices.  Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.  Stir in the parsley and the remaining 1/4 teaspoon pepper. 

Assorted Mushrooms with Chunky Tomatoes

I used this as a cold antipasto for my dinner party, but you can use this as a hot sauce on pasta. This recipe is taken from “The Italian Way – Cooking with the Deluca’s”.

1 28-ounce can plum tomatoes, plus the juice
3 tablespoons extra virgin olive oil
2 garlic cloves, coarsely chopped
2 pounds assorted mushrooms, such as champignons, chanterelles, shiitakes, and oyster mushrooms
1/4 red bell pepper, chopped
1/4 teaspoon red chili pepper flakes
Salt to taste
1 tablespoon Italian flat-leaf parsley, finely chopped
4-5 fresh basil leaves, torn into pieces
1/4 teaspoon oregano
1/2 cup pepato Sicillian (peppercorn) cheese, grated

1. Seed and chop the tomatoes and set aside. In a skillet, heat the oil over medium-high heat and add the garlic. Sauté for 5-10 seconds, turn up the heat to high, and add the mushrooms, bell peppers, chili flakes, and salt. Cook for 3-4 minutes and add the parsley, basil, oregano, tomatoes, and their juice. Turn the heat down to medium and cook uncovered for 15-20 minutes or until the sauce thickens. Serve hot or cold as an antipasto with slices of Tuscan bread or as a sauce on pasta. Sprinkle with spicy peppercorn cheese before serving.
Serves 4

Stuffed Mushrooms

These were a big hit at the dinner party I hosted last night. They are super easy to make. The recipe asks for pecorino cheese (which I found out is a Romano cheese). Pecorino cheese is available at Deluca’s. I used Kraft Parmesan for the 1/2 cup Parmesan and freshly grated Parmesan to replace the 1/4 cup of pecorino with great results. This recipe is taken from “The Italian Way – Cooking with the Deluca’s”.

12 large button mushrooms
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
2 tablespoons Italian flat-leaf parsley
1 tablespoon dried oregano
1/4 teaspoon red chili pepper flakes
1/2 cup Parmesan cheese
1/4 cup pecorino cheese
1/4 cup mozzarella cheeses, grated and then chopped fine, either by hand or with a food processor

1. Wash and dry the mushrooms and remove the stems. Using a paring knife, cut away some of the mushroom cap to form a larger cavity. Set aside. (Mushrooms can be cleaned and refrigerated in an air-tight container for up to two days before use).

2. Melt the butter over low heat in a saucepan and add the oil, garlic, salt, pepper, parsley, oregano, and chili pepper. Let the spices steep in the liquid for 5 minutes. Meanwhile, combine the three cheeses in a small bowl.

3. Place the mushroom caps in a baking dish. Spoon the butter and oil mixture evenly into the mushroom caps and fill with the cheese mixture. Broil the mushrooms until cheese is golden, about 8-10 minutes. Serve hot.

Serves 4-6

Mushroom and Provolone Patty Melts

Ths recipe is from Cooking Light magazine October 2010. I used butter on the rye bread and I did not use light cheese. I also used 1/4 cup beef broth in place of the 1/4 cup beer. The mushroom filling made enough for 3 sandwiches.

1 pound ground sirloin
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark beer (such as porter)
8 slices rye bread
4 slices reduced-fat provolone cheese

1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
3. When patties are done, remove from large skillet. Wipe clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-forth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned. Yield: 4 servings.

Hearty Vegetable Stew

This recipe was so flavourful for a vegetable stew. My husband thought next time I should throw in some chicken. I guess you could, but the vegetables alone make a nice filling meal. The portobello mushrooms add a nice meaty flavour. It is necessary to remove the gills on the underside of each portobello cap, as the flavour and color of the stew will turn muddy. This recipe was taken from Cook’s Illustrated – The Best Light Recipe.

2 medium onions, minced
1 medium celery rib, minced
1 medium carrot, peeled and minced, plus 4 large carrots (about 1 pound), peeled, halved lengthwise, and cut into 1-inch lengths
1 teaspoon olive oil
9 medium portobello mushrooms (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary
1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
4 cups low-sodium vegetable broth
1 1/2 to 2 cups water
1 (14.5 ounce)can diced tomatoes
2 bay leaves
1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 cup frozen peas, thawed
1/4 cup minced fresh parsley
1 tablespoon balsamic vinegar
Ground black pepper

1. Combine the onions, celery, carrot, oil and 1/2 teaspoon salt in a large Dutch oven.  cover and cook over medium-low heat, stirring often, until vegetables are softened, 8 to 10 minutes.
2.  Add the portobello and white mushrooms.  Increase the heat to medium-high and cook until all the liquid they release has evaporated, about 10 minutes.  Stir in the garlic, rosemary, and thyme and cook until fragrant, about 30 seconds.  Stir in the wine, scraping up any browned bits; cook until the wine has reduced by half, about 2 minutes.
3.  Add the broth, 1 1/2 cups of the water, tomatoes with their juices, bay leaves, and potatoes.  Bring to a boil over medium-high heat; partially cover, reduce the heat to medium-low, and simmer until the stew is thickened and flavorful, about 1 hour.  If the stew seems too thick, add the remaining 1/2 cup water. 
4.  Off the heat, stir in the peas; cover let stand until the peas are hot, about 4 minutes.  Stir in the parsley and vinegar, and discard the bay leaves.  Season with salt and pepper to taste.  Serve immediately. 

Asian Style Chicken and Rice Pot with Spicy Citrus sauce

This recipe was taken from Food and Drink magazine, Autumn 2004.  The picture i took was my son’s bowl and I didn’t add the cilantro.  I do highly suggest you do though.

1 lb boneless, skinless chicken thighs
2 tbsp finely chopped shallots
2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
2 tbsp soy sauce
3 tbsp vegetable oil
Salt and freshly ground pepper
8 large shiitake mushrooms, stems removed, cut in half
1 1/2 cups Thai jasmine rice, rinsed
1 1/2 cups chicken broth or water
1 tsp Asian hot chili sauce
1 cup green peas
1/2 cup finely chopped green onions
1 tbsp chopped coriander

1. Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
2. Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
3. Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
4. Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce. (recipe follows)

Spicy Citrus Sauce
This sauce enhances the flavour of the chicken and rice. It should be served in a sauce boat allowing each diner to drizzle some over their plate. The grocery store did not have mint that is why you don’t see it in the picture. 

1 tsp grated ginger
1 tsp Asian chili sauce
1 tbsp fish sauce
1/4 cup water
2 tbsp lemon juice
2 tbsp lime juice
1 tbsp brown sugar
2 tbsp chopped fresh mint

1. Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.
Makes about 1/2 cup.

Chicken in Wine

I have made this recipe with white wine, but since we are red wine drinkers I often use apple juice instead with no difference in taste. I have served this with rice but to switch it up I have used egg noodles and both are good.  This recipe was taken from The Best of Bridge – The Best of the Best and More.

3 lb. cut-up chicken pieces
1/2 cup seasoned flour
6 Tbsp. oil
2 cups sliced fresh mushrooms
1 Tbsp. butter
1 – 10 oz. can mushroom soup
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup dry white wine (or vermouth)
1 Tbsp. brown sugar
1/2 tsp. salt
4 carrots, sliced

Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.

Beef or Chicken Lo Mein

This recipe is so easy and super yummy.  It is taken from the cookbook Cooking with WOW!  This recipe is taken from the restaurant Hu’s on First.

Beef or Chicken Lo Mein
2 Tbsp sesame oil
12 oz sliced beef or chicken
1 small red onion, chopped
1 cup broccoli florets
1/2 cup sliced shiitake mushrooms
2 tsp chopped ginger
2 tsp chopped garlic
1 Tbsp water
1 lb fresh, cooked egg noodles
Lo mein sauce (see recipe below)
1/4 cup cornstarch
1/4 cup water

Lo Mein Sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/2 cup chicken stock
In a bowl, combine soy sauce, hoisin sauce, oyster sauce and chicken stock.  Set aside.

1. In a wok, over high heat, add sesame oil, then add meat, cook until brown.  Remove meat from wok and set aside.  Add vegetables, ginger and garlic to hot wok for 1-2 minutes, add water to steam broccoli.  Cook out water.  Add meat and sauce to wok, bring to a boil, then add noodles.  In a bowl, combine cornstarch and water to create a slurry, add to boiling sauce 1 tablespoon at a time to achieve desired thickness.  

Viva Las Veggies

This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski.  Viva Las Veggies makes a great side dish to anything.  I seed my tomatoes before adding to this dish.  I find if you do not, it gets watery.  I also scrape and discard the gills from the underside of the portobello mushrooms as well.


4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped 
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme

1. Spray a 9×13-inch baking dish with cooking spray.  Add tomatoes, zucchini, mushrooms, onion, and garlic.  Mix well (using your hands works best).  Add olive olive, vinegar, herbs , salt and pepper.  Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes.  while vegetables are roasting, prepare topping.  combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven.  Sprinkle crumb mixture evenly over vegetables.  Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings