Entries Tagged as 'mushrooms'

Happy Thanksgiving! Remember to save those turkey bones!

For the Turkey and Wild Rice Soup of course! [Read more →]

Meat-a-balls-a! Or, Daaaaang that’s good.

What could be better than a meatball sub? [Read more →]

Shroomburgers with Bacon Mayo and Caramelized Onions

Oh my freakin gawd you guys!  Bacon! Mayo! I was reading a post by Mark Bittman recently that involved rendering the fat from bacon to make homemade mayo.  [Read more →]

Saucy Little Tarts!

hehehe I just couldn’t resist that title.  The other day I was over at Tony’s site, Olive Juice.  He had posted this incredible mushroom tart recipe.  My Gawd I could hardly stand it.  Sauteed mushrooms with wine, goat cheese and mascarpone all nestled in a puff pastry shell.  Can YOU stand it?  That’s like heaven right there. 

mushroom tartlettes

Who knew that Heaven came in bite sized tarts?  Well, I guess Tony did, since he came up with the concept.  Immediately, I was jotting down the ingredients for the next week’s shopping trip.  Luckily, my food store had the mascarpone this week (score!), so I didn’t even need to make a special trip anywhere else.  Lucky Lucky!    So, I took Tony’s idea and ran with it.  Ran and ran…the concept is similar, but I kind of reinvented it a little, and took some short cuts (Tony, if you’re reading, please avert your eyes lmao), such as purchasing the pastry.  I changed the technique a bit and the presentation is more rustic than his.  I must say, though, that they turned out pretty daaaaayumed good. :D So, thank you, Tony for the inspiration.  This is going to be one of those recipes that makes it on the party food list. :)


2 tablespoons butter
2 cloves garlic, minced
1 spring onion, finely chopped
10 large button mushrooms, sliced
1/4 cup white wine
1/2 pound (200 grams) purchased puff pastry
1/4 cup goat cheese (chevre)
1/4 cup mascarpone
salt and pepper to taste


First, saute the garlic in the butter until golden.
Add the white parts of the spring onion and continue to saute until soft.
Add mushroom slices and season with salt and pepper.
Cover and cook over medium heat until cooked through and beginning to brown.
Add wine and reduce just a bit.
Remove from heat and toss in the green part of the spring onion, and give it a good stir.

mushroom saute

Preheat oven to 400ºF/190ºC.
Lightly oil 9 ramekins.
Cut the puff pastry into 9 equally sized squares.
Place a square of pastry into each ramekin, and poke the bottom with a fork.
Add a bit of mushroom saute to each cup.

mushroom in cup

Mix the chevre and mascarpone in a bowl with some salt and pepper.
Top each mushroom cup with a little cheese mixture.

cheese on

Pinch the four corners together and sort of twist the tart closed, like this:

ready to bake

Place the ramekins on a baking sheet and bake for about 20-30 minutes, or until golden.
Serve hot or at room temp.

Tartaletas de Champiñones:


2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolleta, picada
10 champiñones grandes, en láminas
1/4 vaso de vino blanco
200 gramos hojaldre
1/4 vaso queso de cabra
1/4 vaso queso mascarpone
salt and pepper to taste


Primero, dorar el ajo en la mantequilla.
Añadir la parte blanca de la cebolleta y sofreir un poco.
Añadir los champiñones y salpimentar.
Tapar y cocinar a fuego medio hasta que estén tiernos los champiñones y están empezando a dorar.
Añadir un chorrito de vino y remover, dejándolo reducir un poquito.
Retirar del fuego, y añadir la parte verde de la cebolleta, y remover bien.
Calentar el horno a 190ºC.
Engrasar 9 flaneras con aceite de oliva.
Cortar el hojaldre en 9 cuadrados.
Poner una pieza de hojaldre en cada flanera y añadir un poco de champiñones.
En un bol pequeño, mezclar el queso de cabra y el mascarpone y salpimentar.
Poner un poquito de queso a cada tartaleta.
Cerrar cada tartaleta uniendo las esquinas y presionando un poco.
Hornear durante 20-30 minutos o hasta que estén doradas.
Servir caliente o a temperatura ambiente.

“French” Mushroom Soup

April is such a fickle month, isn’t it?  I mean sheesh!  A couple of weeks ago, temps were soaring into the 90′sF/30′sC, and this week we are back to cool and windy.  I was all set to buy a pool for the kids to hang out in on the weekends, and now, we’re back to soup and jackets.  I don’t mind the soup part (being a self professed soup junkie and all), but jackets?  I want summer dangit!  Since summer has taken another run for the hills, at least for now, I must console us with soups to warm the heart and soul.  That’s the part I like! lol  One of my best friends in the whole world, (and bratty girl) Lizzie shared her recipe for Drunken Mushroom Soup a few years ago.  It is such a great soup….and of course has my main pre-req’s for most of the recipes prepared in this house…quick, easy, and out of this world delicious.  All of Lizzie’s recipes are so elegant, and generally are light on the workload, but heavy on taste and heavy on ”wow” factor.  This recipe is exactly that…quick, easy, elegant, and WOW! that’s good!  Perfect for company or for everyday (you know I don’t save special foods for special occasions), this little bowl of goodness can be made ahead and simply reheated when needed.  Which for me is right now. lol  Since making this for the first time, I have gradually altered the ingredients and technique just a bit, which is why I’ve changed the name…I prepare this almost as if it were a French Onion Soup, with the addition of a couple of extras and a substitution or two for others. 

french mushroom soup


4 tablespoons butter
3-4 cloves garlic, minced
2 cups onion, minced
1 teaspoon thyme
1 bay leaf
1/4 teaspoon sugar
1 pound (400 grams) mushrooms, slice some and chop the rest
salt and freshly cracked black pepper to taste
1 cup white wine
1/4 cup flour
3 cups beef broth
1 teaspoon Kitchen Bouquet or Maggi
1 teaspoon Worcestershire Sauce
6-8 slices baguette
6-8 slices Dutch Gouda
garlic powder, sea salt and cracked black pepper to taste
chopped parsley to garnish


Melt butter in a 3 quart soup pot (or similar).
Lightly brown garlic, then add onions, sugar, thyme and bay and reduce heat to a simmer.
Simmer this mixture about a half an hour, or until beginning to turn golden.
Add mushrooms and season with salt and pepper.
Up the heat a bit, and saute mushrooms with onion mixture about 5 minutes or so.
Add wine and stir around, and let reduce just a bit.
This should take about 3-5 minutes.
Add flour and whisk to combine.
Add remaining ingredients up to baguettes.
Bring to a boil, then reduce heat and simmer 15 minutes, uncovered.
Meanwhile, prepare the baguettes.
Top each slice of bread with a slice of cheese, and season with garlic powder, salt and pepper.
Broil until bubbly, about 4-6 minutes.
Serve baguettes with soup.

Mushroom Stuffed Artichokes…OMG you haven’t lived til’ you’ve tried these.

Ok.  So here I am.  In the middle of a “winter” depression sort of wallowing state…and BAM!  Out comes the sun.  The warmth.  The joy of breathing the air that sustains us.  The little push I needed to get the fack out of my house and do something.  So of course, where *does* one go when one wants to get out and explore new territory?  Tread new ground and experience new sensations?  Well, the Central Market of course.  Duh.  *rolls eyes*  “What stuff is fresh and wonderful and juicy and succulent today?  What awaits my dear windowless, but filled with birdsong kitchen?” I ask.  The answer?  Artichokes.  And Mushrooms.  And a few other things to tantalize the senses.  You see…it’s artichoke season!  Being from Minnesota, up until recently, I had no idea wth an artichoke really even was in its original state, let alone how to prepare one.  But last year,I made it my bidnez to learn.  This year?  I made it my bidnez to look beyond the typical artichoke dips, and dipped artichokes for that matter and decided to stuff that puppy.  Well, it really wasn’t a puppy….I’m not *that* adventurous (or heartless), but it was hella good, let me tell you….the mushroom stuffing is almost like a paté, but not quite. 


This was a bit of a mistake at first, being all zealous with my food processor and stuff, but in the end, it wound up being better than I expected.  Yay!  All hail mini food processor! Woot!  Lookit what came of the adventure in veggie shopping—first, the ingredients:


BTW…if you’re not terribly familiar with fresh artichokes and how to choose them, here is a quick tip:  Be sure to choose heavy artichokes for their size.  The outer leaves should be a little tough, but not loose or soft.  If you can find them without the brown edges–even better.


6 artichokes
1 lemon, halved (half to lemon the artichokes, half to throw in the cooking water)
sea salt to taste
2 tablespoons butter
2 cloves garlic, minced
1 small onion, finely minced
1 cup minced mushrooms (fresh)
1/2 cup minced ham (omit for vegetarian)
1/4 cup cream
grated parmigiano to taste (about 2-3 tablespoons)
salt and pepper to taste
chopped chives to taste
2-3 tablespoons grated parmigiano
1 tablespoon bread crumbs


First, prepare the artichokes.
For instructions on how to do this, please consult this post, with the following exceptions:
First remove all tough outer “leaves.”
After having rubbed the chokes with lemon, remove the stalks and centers with a paring knife.
While the artichokes are boiling, prepare the filling.
Using your mini food processor, mince first the garlic, then the onions, then the mushrooms. (If you don’t have one, you can obviously do this by hand, but for me? I saved a huge chunk of time using the gadget. lol)
Heat butter over medium high heat.
Saute garlic first, then add onion and saute until translucent.
Add mushrooms and saute over medium heat until liquid has evaporated.
Season with salt and pepper.
Add in ham and stir.
Add in cream, stir around and reduce a bit.
Add in some grated parmigiano cheese.
Remove from heat and allow to cool.
When artichokes are finished cooking (it should take about 15 minutes, more or less…depending on the size of your chokes), drain and cool sufficiently to handle. (VERY important. I burned the crap out of my hand trying to stuff them while hot. *such* an idiot. :P )
Add chopped chives to filling mixture and stir.
Fill artichokes with mushroom filling.
Combine a bit more Parmigiano and the bread crumbs and top the chokes with this mixture.
Broil for about 5 minutes or until golden.


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