Tag Archive for Mushrooms

Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.

Ingredients:

4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
Salt

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce

 

Grilled Side Dishes

Grilled Romaine Salad

To continue with our grilling series this week, today we have our favorite grilled side dishes! Please don’t think that the only side dishes you can make are grilled vegetables! Some of our favorites require a combination of using the grill and putting the finishing touches on in the kitchen. 

Green Tomato Caprese Salad

Grilled Mushrooms in Butter

Mexican Style Grilled Corn

Fire Roasted Tomatillo and Poblano Salsa

Grilled Romaine Salad with Tomato and Corn Tumble

Grilled Asparagus with Hollandaise

Grilled Polenta

Grilled Peaches

 

 

Grilled Appetizers

appetizer with prosciutto and ricotta

Grilled appetizers are some of the best appetizers that we make…and we make some pretty good ones!! Not only do we love the taste of these appetizers, but we also love that there is no mess in the kitchen from having to cook them. By the time the appetizers come off the grill, the “prep mess” is all cleaned up and the kitchen is ready for entertaining! Well….I guess that’s if you are a “clean as you go” kind of cook like I am! 

Here is a list of grilled appetizers that are always a hit with family and friends:

Pita with Tomato, Olives and Feta

Spinach, Tomato and Prosciutto Stuffed Mushrooms

Chicken Wings with Ranch

Peach Prosciutto and Ricotta Crostini

Beef Tenderloin Sliders

Zucchini Flatbread with Boursin Cheese

Bacon Wrapped Figs

 

 

 

 

 

Blackberry and Red Wine Braised Short Rib Pie

short ribs in puff pastry

Short ribs! I ADORE these little things. Amazing flavor can be imparted by braising them in a whole hose of different flavors. But, since one of our mystery challenge ingredients was blackberries, I opted to braise them with the short ribs and a bit of wine, then make it into a ‘pie’ using the puff pastry mystery ingredient. Oh my! Since there were not a ton of short ribs, I also added some baby portabella mushrooms to add some volume, texture and flavor. You’ll have to try this blackberry and red wine braised short rib pie!!

Level of Difficulty: Hard
Time Required: Prep Time – 30min; Cook Time ~ 4hours (2 1/2 hours for short ribs, 30 minutes to reduce sauce and 30 minutes to bake the pie).

If you have the time, braise the short ribs one day and make the pie the next. This gives the short ribs plenty of time to soak in the flavors and allows you to skim off the cooled fat as short ribs are a fatty piece of meat.

Ingredients:

2 1/2 lbs short ribs

2 carrots, diced small

1 onion, diced small

4 cloves garlic, minced

2 T flour

1 T tomato paste

1/2 bottle dry red wine

1/2 t thyme

1/2 t rosemary, chopped

1 bay leaf

1 pint blackberries

1 pint sliced baby bellas

18oz beef stock

Olive oil

Salt and Pepper

1 package of puff pastry, defrosted when ready to use

1 egg and 1 T water

Special Equipment and Other Items Needed:

Ceramic Dutch Oven – a must!

Wire mesh strainer

Glass Pie Dish

How to make blackberry and red wine braised short rib pie:

Preheat oven to 350 degrees.

Season short ribs generously with salt and pepper.

Blackberry and red wine braised short rib pie

Prepare the Dutch oven on the stove with olive oil over medium-high heat. Sear the short ribs on all sides (work in batches if necessary so as not to crowd the pan) until a deep golden brown. Remove from the Dutch oven and set aside.

Blackberry and red wine braised short rib pie

Add the diced onions and carrots to the pan and sauté until tender. Use a wooden spoon to scrape up the brown bits.

braising short ribs

Add 2 T flour and stir constantly for about 2 minutes. Then add 1 T tomato paste and stir for another minute. This adds a lot of flavor, really!

When ready, pour in 1/2 a bottle of dry red wine (Cabernet will do the trick), then pour a glass for yourself. Stir and scrape up anything from the bottom of the pan. Reduce by about half. It took mine about 8-10 minutes.

Blackberry and red wine braised short rib pie

Add the thyme, rosemary, garlic and bay leaf. Also add the blackberries, portabellas and beef stock. Bring back up to a simmer.

braised short ribs with blackberries

Add the short ribs back to the Dutch oven, cover and put in oven for 2 1/2 hours or until the short ribs easily shred.

Shred the short ribs, remove the bones and any excess fat or other chewy parts. Now, if you have the time, let the shredded short ribs cool in the braising liquid. They’ll soak it up and be amazing. 

Once cooled, place in fridge overnight. The next day, you can gently scrape up the congealed fat from the top. Then place all of the meat and sauce in a colander over Dutch oven and allow the sauce to come out. Since we are making a pie, we need the braising liquid reduced by a lot! Once you get all of the liquid out, simmer the liquid over medium heat until very thick (reduced by about 2/3). Then strain the sauce using a wire mesh strainer to remove the chunks of carrot and the blackberry seeds.

Preheat the oven to 400 degrees. Return the meat back to the reduced and strained sauce and warm. While it is warming, place 1/2 of the puff pastry in the bottom of a glass pie dish and trim to fit. Once the meat is warm, add to the pie dish and top with the other half of puff pastry. Again, trim to fit and crimp the edges to seal. Brush with the egg wash (1 beaten egg and 1T water).

egg wash on puff pastry

Bake in 400 degree oven for 20-25 minutes. Ready your taste buds for a flavor explosion and enjoy!

short ribs in puff pastry

Important Tips:

Season the short ribs well. Sear them well. Cook them at least 2 hours. Reduce the sauce. Strain the blackberry seeds (regardless of what Denise says!)

Meal Ideas:

I served this with the blue cheese and roasted rutabaga puree as a part of the McNack’s Mystery Challenge!

Got Leftovers?:

The pie was great 2 days later even when I reheated in the microwave!!

You lost me at “congealed fat”!! This really looks amazing, though. Please invite me over the next time you make it! ~ Denise

Well, I’d rather scoop out the congealed fat than eat it girlfriend! ~Melissa

Grilled Mushrooms in Butter

Ever since I ate at Chops for the first time about 22 years ago, I have thought a steak dinner wasn’t complete without a delicious side of sautéed mushrooms. When we decided to make beef tenderloin this week and everything on the grill, I knew I was going to have to sneak in some mushrooms somehow. Grilled mushrooms in butter it was!! Normally I sauté the shrooms in garlic and butter. However, they were just as outstanding on the grill!!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 5 -7 minutes

Ingredients:

Desired amount of mushrooms

1/4 c. melted butter

Salt and pepper to taste

Special Equipment and Other Items Needed:

Metal Skewers

Preparing Grilled Mushrooms in Butter:

Preheat grill to medium-high heat. Clean and de-stem the mushrooms.  Toss in a bowl of melted butter. Sprinkle with salt and pepper and mix well. Skewer the mushrooms. Place on grill for 5-7 minutes, turning every couple of minutes for even cooking. 

Grilled Mushrooms in Butter

Meal Ideas:

I love to serve mushrooms with a nice piece of grilled meat and a green vegetable to make a complete meal. 

Got Leftovers?:

If for some reason you have leftovers, they make a great topping for salads. 

I’ve got nothing to say for this one!~Melissa

Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in Garlic White Wine Sauce caught my eye for a couple of reasons. The first reason being obvious. Wine. The second is that it is a lower calorie meal which I found in the Cooking Light magazine about a year ago. It’s really not that hard to make, but it does require several steps. It’s not the kind of dish that you can just pop in the oven and walk away. It requires a little TLC, but it’s worth it! Think of it this way, stirring only requires one hand so your other will be free to drink some of the white wine that you bought for the meal!

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 25 minutes

Ingredients for 4 servings (only 350 Calories each):

4 oz. uncooked wide egg noodles

1 pound skinless, boneless chicken breast halves

2 T. all purpose flour, divided

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. olive oil, divided

1 T. minced garlic

8 oz. exotic mushrooms (shiitake, cremini, and oyster)

1/2 c. white wine

1/2 c. fat free chicken broth

1 tsp. freshly chopped tarragon

1 oz. shaved parmesan cheese

Preparing Chicken and Mushrooms in Garlic White Wine Sauce:

Cook noodles according to package, omitting any salt and fat. Drain and keep warm. Cut chicken into 1 inch pieces and place in a shallow dish. Combine 1 T. flour, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Sprinkle flour mixture over chicken. Toss to coat.

Heat a large non skillet over medium high heat. Add 1 T. oil to the pan. Swirl to coat. Add chicken and cook for 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 T. of oil to pan. Add garlic and mushrooms and cook for 3 minutes or until liquid evaporates. Add wine  and cook for 1 minute. Add remaining 1 T. flour, cook for 1 minute, stirring constantly. Add broth, remaining 1/4 tsp. salt and 1/8 tsp. pepper and cook until slightly thick, stirring frequently. 

Return chicken to pan; cover and simmer for 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook for 1 minute or until thoroughly heated. Place 1 1/2 cups of chicken mixture on each plate; top with 1 T. parmesan cheese. 

Chicken with Pasta and Mushrooms

Meal Ideas:

Serve with a simple salad like arugula with parmesan to round out the meal. 

Bourbon Stuffed Mushrooms

When I was looking for recipes for Bourbonfest, I wanted to make something that was not just a meat or dessert and came across Bourbon Stuffed Mushrooms from the Jim Beam website. Although it was a decent recipe, I will change it up the next time I decide to make them. Below is my new recipe!

Level of Difficulty: Moderate
Time Required: Prep Time – 15min; Cook Time – 25 min.

Ingredients:

24 medium to large mushrooms

1 c. melted butter

1/2 onion, minced

6 garlic cloves, minced

1/2 c. parsley, chopped

2 T. flour

1/2 c. breadcrumbs with Italian seasoning

1 c. sour cream

1 tsp. salt

1/2 tsp. pepper

1/4 c. shredded parmesan cheese

Bourbon

1/2-3/4 c. chicken broth

Preparing Bourbon Stuffed Mushrooms:

Preheat over to 375 Degrees. Clean mushrooms. Remove and finely chop the stems. In a medium mixing bowl, combine stems with butter, onion, garlic and parsley.  Mix well. Add flour, breadcrumbs, sour cream, salt and pepper. Put the mushroom caps in a shallow baking dish, hollow side up. Put a tiny bit of bourbon in the bottom of each cap. Add the stuffing. Sprinkle with parmesan cheese. Add enough chicken broth to cover the bottom of the baking dish.

Stuffed Mushrooms with Bourbon

 

Bake for 25 minutes. Let sit about 2-3 minutes before transferring them to platter.

Mushrooms stuffed with Bourbon

Important Tips:

Make sure you don’t put too much bourbon in the mushroom cap. Mushrooms are very porous so they soak it right up. Put the bourbon in a spray bottle and just mist the cap if you like!