Tag Archives: mushroom recipes

Farro Salad with Roasted Butternut Squash and Mushrooms

Farro, an ancient grain that is gaining in popularity. It has a nice nutty taste and chewy texture.  I think of using farro the same way I might use rice or couscous. It’s perfect in soups and salads. It’s a delicious side dish, along with any of your favorite proteins. I love it with a great roast chicken.  I love incorporating farro into my meals. This salad is easy and delicious using some of my favorite vegetables and flavors. Enjoy!

From by the bay, wishing you farro memories!!

Maryann

far-ro

noun

  1. is a type of ancient wheat grain. Triticum dicoccum or emmer wheat produces what is referred to as “true” Farro, Two other wheat species are also considered farro: spelt (Triticum spelto) and einkorn (Triticum monococcum). All three are whole grains husked from whole wheat.

Farro has several health benefits. Farro is considered a high fiber food and an excellent source of protein, fiber and nutrients like magnesium and iron. As an unprocessed whole grain farro added to your diet can assist in reducing risk of stroke, heart disease, type 2 diabetes and asthma. Farro is best used as you would other grains in salads or soups. It can often be used in in place of barley in recipes.

Farro Salad with Roasted Butternut Squash and Mushrooms

Serves 4 to 6

Ingredients

  • 3/4 cup pearled farro
  • 8 ounces mixed mushrooms, chopped
  • 8 ounces butternut squash, peeled, seeded and chopped in 1/2 inch cubes
  • 4 tablespoons olive oil
  • pinch red chili flakes
  • 2 tablespoons parmesan cheese
  • 1 teaspoon sherry wine vinegar
  • 2 tablespoons roasted and salted pumpkin seeds
  • fine sea salt and fresh ground black pepper to taste
  • parsley to garnish

Directions

Preheat oven to 400 degrees F. Toss mushrooms and butternut squash with 2 tablespoons olive oil and red chili flakes.  Season with salt and pepper. Place on a rimmed baking sheet in a single layer. Roast the vegetables in the oven until golden and tender, approximately 30 minutes. Let cool slightly. Place in a bowl. Meanwhile in a medium saucepan bring salted water to a boil. Cook the farro until al dente, approximately 20 minutes. Drain well and add the farro to the bowl with the vegetables.  To the bowl add the remaining olive oil, vinegar, cheese and pumpkin seeds and mix well. Adjust salt and pepper to taste. Garnish with parsley. Serve at room temperature.

 

Countdown to Thanksgiving-Whole Wheat, Roasted Mushroom and Walnut Dressing

No Thanksgiving meal is complete without a great stuffing and/or dressing recipe. You can use this recipe to either stuff your turkey or bake in a casserole and serve on the side. This is a delicious savory dressing recipe, using whole wheat gives the dish a hearty , robust taste. The mushrooms add an earthy taste enhanced by the roasting and it builds on the savory whole wheat.

From by the bay, wishing you savory food memories!

Maryann

blog-whole-wheat-stuffing

Whole Wheat, Roasted Mushroom and Walnut Dressing

Serves 8

8 cups good quality whole wheat bread, cut into ½ inch cubes with crust

2 pounds assorted mushrooms, such as baby bella and shiitake

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings ( approx. 3 cups chopped leeks)

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 cup walnuts, chopped

1 teaspoon fine sea salt

5 cups low sodium chicken stock  (or vegetable broth to serve your vegetarian guests)

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

1 tablespoon sherry vinegar

1/4 teaspoon red chili flakes

1 egg, slightly beaten

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In another baking tray lined with foil add the mushrooms and olive oil. Mix well. Roast in the oven until mushrooms start to brown and become tender about 30 minutes. Set aside to cool. In a large skillet melt butter and then add leeks, chili flakes, thyme and rosemary. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to a large mixing bowl. Add the toasted bread cube, mushrooms, walnuts, vinegar and parsley to the bowl. Add chicken stock. Mix the ingredients together and season with salt and pepper. Add egg. Mix well.  To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 400 degree F oven covered with foil for 30 minutes,  remove foil and bake another 20 minutes until dressing is heated through the top is golden brown. Remove from oven and serve warm.

My Five Favorite Recipes of 2015!

The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so  drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!

From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!

Maryann

blog parm crisps tray

Chili Parmesan Crisps

Ingredients

  • 5 ounces shredded parmesan cheese
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

blog mushroom quinoa

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the  parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

blog jalapeno slaw

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

blog zuchini pineapple salsa

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

blog lemon ice box 1

–

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Wild Mushroom Soup

To warm up on a fall chilly evening, you’ll love the light yet earthy taste of this wild mushroom soup! I love to use a mix of mushrooms depending on what’s available along with some dried porcini or chanterelle’s, a staple in my pantry. This is a soup you can prepare quickly. The earthy mushroom taste is brightened with some lemon zest and juice and there is a hint of heat from the red chili flakes. This dish is very versatile, whether you make it for a quick weeknight dinner or serve as a first course for a special dinner party. Enjoy!

From by the bay, wishing you earthy food memories!

Maryann

blog mush soup

Wild Mushroom Soup

Ingredients

2 ounces dried porcini and/or chanterelles
4 tablespoons unsalted butter
8 ounces mixed fresh wild mushrooms , clean and sliced
1/4 teaspoon red chili flakes
2  shallots , peeled and finely chopped about 1/2 cup
1 handful fresh thyme , leaves picked
sea salt
freshly ground black pepper
32 ounces organic low sodium chicken or vegetable stock
1/4 cup fresh flat-leaf parsley , leaves picked and roughly chopped
1 cup half and half
1 lemon (1/2 teaspoon zest and 1 teaspoon of juice)
Directions

Place the dried mushrooms in a small dish, add boiling water just to cover, and leave to soak. Heat a large stock pot pan, then add olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add chili flakes, shallots and thyme and a small amount of seasoning. Saute a minute add half of your porcini/chanterelles chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Cook for about 20 minutes until most of the moisture disappears. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup from the pan and purée  in a food processor then pour it back in stock pot. Add  the parsley, cream, lemon zest and juice. Adjust salt and pepper to taste and serve warm.

Kale, Garlic, Mushroom and Ricotta Salad

I know , what another kale salad ? Yes, because this is a great one., one that you will want to eat again and again…. using baby kale greens , sauteed mushrooms , crispy garlic and shredded ricotta salada. Healthy and delicious, it doesn’t get better than that!
From by the bay, wishing you yummy kale food memories!
Maryann
blog kale mush salad
Kale, Garlic, Mushroom and Ricotta Salad
Serves 4

Ingredients
Salad
5 ounces baby kale, spinach and mixed greens, cleaned
1 large garlic clove sliced in thin slivers
2 tablespoons olive oil
4 ounces mixed mushrooms
1 ounce ricotta salada, shredded
Dressing
4 tablespoons olive oil
2 tablespoons sherry vinegar
fine sea salt and fresh ground pepper to taste
Directions
Prepare dressing in a small bowl adding olive oil and vinegar. In a large bowl place greens and add dressing. Toss greens gently in dressing with hands. Season with salt and pepper and mix again. Place greens on a platter. In a small pan heat 2 tablespoons olive oil and saute the garlic. Fry until garlic is brown on one side and turn to brown on the other side. This will take less than 1 minute in total. Use tongs to remove from oil and drain on a paper towel.  Add the mushrooms to the same pan with oil and saute until soft about 2 -3 minutes.  Remove from heat and cool. Top salad with mushrooms, shredded ricotta and browned garlic. Serve immediately.

Mushroom Quinoa Risotto

This is a delicious, healthy and very easy dish to make. Such an infrequent grouping of adjectives. I love making my quinoa risotto , especially during the week when I’m looking to prepare something quickly after a long day at the office but not willing to compromise on the flavor. This mushroom quinoa risotto really delivers. This starts with a base of sweet leeks which is layered with an assortment of wild mushrooms and then quinoa. Red chili flakes add the right under note of heat and parmesan the proper balance of saltiness. The result is a dish that rivals the best risotto. Even better than risotto is that warmed leftovers are just as good the next time!

 

From by the bay, wishing you healthy quinoa food memories!

Maryann

blog mushroom quinoa

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the  parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Turkey Panini with Cranberry Mayonnaise and Turkey Hunter’s Stew

 

I think people fall into one of two categories at Thanksgiving – those who love leftovers and those who hate them. I fall into the love category. Although Thanksgiving lends to alot of  food in the house, I love the challenge of trying to make something new out of what is left. Many times I enjoy just reheating dinner from Thursday, but it’s more fun to fiddle around with the ingredients so that it becomes a dish you would just love to eat at any time of the year. The first recipe is my take on a post thanksgiving day sandwich. I use a nice sliced brioche bread and make a cranberry mayonnaise using leftover cranberry sauce. It’s layered up with turkey, pear slices, brie and proscuitto. The brie and proscuitto are leftover from my Thanksgiving cheese platter that I serve accompanied by fruit – including of course some pears. The second dish is Hunter Stew with turkey. This is a french stew that typically uses chicken. Instead, I made a stew of mushrooms using some of the leftover turkey gravy along with chicken stock and then add the cooked turkey at the end. You’ll love this dish. If you don’t have gravy leftover just add another cup of chicken stock along with 1/2 cup of white wine and increase the amount of flour by another two tablespoons. If you know any leftover haters, these recipes could convert them!

From by the bay wishing you the happiest thanksgiving and fond food memories!
Maryann

blog turkey sandwich

Turkey Panini with Cranberry Mayonnaise
Serves 1
2 slices brioche bread
1 tablespoon butter
1 tablespoon cranberry mayonnaise
2 slices turkey
2 thin slices pear
1 slice proscuitto ham
2 tablespoons softened brie cheese, no rind
Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Cranberry Mayonnaise
Makes 4 sandwiches

1/4 cup mayonnaise
2 tablespoons leftover cranberry sauce

Mix both ingreidents well.

blog turkey hunter stew

Turkey Hunter’s Stew
Serves 4-6
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon garlic, chopped
6 tablespoons shallots, chopped
2 tablespoons rosemary, chopped
12 ounces assorted mushrooms, sliced
1/4 cup flour
1 tablespoon tomato paste
2 cups chicken broth
1 1/2 cups chardonnay herb gravy ( or whatever turkey gravy you have leftover)
1 bay leave
2 springs thyme
4 cups cooked turkey cubed
1/4 cup chopped parsley
Directions
Heat in a dutch oven butter and olive oil. Add garlic, shallots and rosemary and saute for about 5 minutes until softened. Add the mushrooms and saute for another 8 to 10 minutes until mushrooms are also softened and brown. To this add the flour and stir, saute for another minute then add the tomato paste , gravy , broth, bay leave and thyme. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Add the turkey and cook long enough for the turkey to warm in the gravy. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately accompanied with egg noodles.

 

 

Porcini Mushroom and Chestnut Dressing

Once the holidays end, I think we forget how good a side dish dressings are during the winter. This dressing recipe is inspired by my mother. I tried to recreate one of her food memories from her childhood. My grandfather cooked with many Italian influences that he gathered from both his childhood and his days working at sea. This recipe is based on my mother’s memory combined with my own Italian food memories. The results is a delicious combination of ingredients featuring both porcini and baby bella mushrooms combined with chestnuts . It’s a perfect complement to roasted pork or poultry. This one is for you Mom with all my love !

From by the bay wishing you porcini food memories!

Maryann

 

 

blog chestnut stuffing

 

 

Porcini Mushroom and Chestnut Dressing

Serves 6 to 8

 

Ingredients

8 cups country bread, cut into ½ inch cubes with crust, approximately 1 loaf bread

1/2 cup olive oil, plus 3 tablespoons olive oil

1 ounce dried porcini mushrooms

4 ounces pancetta, cubed

8 ounces mushrooms such as Baby Bella, cleaned and sliced

1/2 teaspoon red chili flakes

2 leeks, cleaned and sliced in rings

2 teaspoons fresh thyme, minced

11/2 tablespoons fennel seed

1 jar whole roasted chestnuts, 14.8 ounces

1 cup grated parmesan cheese

1/2 teaspoon fine sea salt

2 cups low sodium chicken stock

1 cup porcini liquid

1/2 cup parsley, chopped

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

Directions

In a medium bowl add the dried porcini mushrooms and cover with 1 1/2 cups boiling water. Set aside. Preheat oven to 400 degree F. On two baking sheets toss the bread cubes  with 1/2 cup olive oil and then spread the bread in a single layer on two rimmed large baking sheets. Bake about 10-12 minutes until bread is golden brown. Set aside to cool, then place in a large mixing bowl. In a large skillet heat 2 tablespoons olive oil, add pancetta and cook until crisp, 3 to 5 minutes. Remove pancetta with a slotted spoon and place in the mixing bowl with the bread. To the same skillet used for the pancetta heat the remaining tablespoon olive oil over medium heat and then add the leeks. Saute until softened about 10 minutes, separating the leek rings, then add the Baby Bella sliced mushrooms and red chili flakes and saute until softened another 10 minutes. Remove from heat and add to the bowl with the bread and pancetta. To this bowl add the chestnuts crumbling them.  Add the cheese, thyme leaves, fennel seeds and parsley to the bowl.  Take the bowl with the porcini and remove the porcini mushrooms keeping the soaking liquid. Coarsely chop the porcini mushrooms and add to the bowl with the dressing.  Strain the soaking liquid to remove any dirt or grit at the bottom of the bowl and add one cup of this liquid to your dressing. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add some additional chicken stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

blog chestnut stuffing 2

Mushroom Stroganoff

blog mush stro
It’s my birthday week. In my family we grew up with lots of little traditions, many of which add a little enchantment to the ordinary. My mother prides herself on making birthdays really special and one of my favorites ways in which she did this was with a special birthday dinner. She would tell us, we could  have anything we wanted to eat for our birthday and then Mom would make it for the family celebration. For years I requested the same dish – beef stroganoff! I have no idea how I even came up with this as my birthday request year after year, but my memories are filled with wonderful birthday celebrations eating spoons of beef stroganoff. My taste have evolved quite a bit since then , but I still love the flavors from that dish and all the memories along with it. Today, I make the dish much lighter than the one mom made years ago – using mushrooms and creme fraiche. I’ve bumped up the flavors with Madeira, paprika and red chili flakes. The result if delicious. So this week, in celebration of my birthday, I’ll be enjoying some of my mushroom stroganoff…….hmm I can’t wait!
From by the bay, wishing you loving food memories!
Maryann
Mushroom Stroganoff
Serves 4
 
Ingredients
1 pound assorted mushrooms cleaned and sliced ( such as cremini, button and shiitake)
2 tablespoons olive oil
2 cloves garlic, chopped
1 small white onion, chopped
2 tablespoons butter
1 teaspoon sweet paprika
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
3 tablespoons Madeira or dry sherry
8 ounces creme fraiche
1/4 cup chopped parsley
Directions
Heat olive oil in a large saute pan. Add the onions and garlic and saute for a minute or two until the onions starts to soften.  Add the butter to the onion mixture and melt. Add the mushrooms to the pan and cover with a lid. Cook the mushrooms for about 15 minutes, stirring occassionally. Take the lid off and add the paprika, salt, red chili flakes, Madeira and cream fraiche. Stir the mixture and heat for about 5 minutes. Add the parsley and stir. Serve immediately over egg noodles or rice.
blog birthday