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Mushrooms

Mushroom Stew with Red Wine and Root Vegetables

October 24, 2018
Simple mushroom stew recipe made with root vegetables, red wine and beef stock. #mushroomrecipes #stewrecipes #comfortfood #fallfood #fallrecipes #winterfood #winterrecipes #easyrecipes

Beef stew has never been much of a go-to comfort food for me. It probably has a lot to do with the fact that I’m not a huge beef eater. The other components I’m all for – root veggies, a rich sauce, preferably made with red wine. Yes, those things I like. 

And mushrooms. I love mushrooms. So I decided to make a mushroom stew. Essentially a beef stew without the meat. 

I also cut out the all-day simmering in the oven. 

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Skillet Mushrooms in Rosemary Gravy and Smoked Ham and Olive Spread

November 18, 2015

These savory snacks make a great start to holiday meals. Their rich, earthy flavors are an ideal match for the Cabernet Franc I received from Cultivar Wine.

Skillet Mushrooms in Rosemary Gravy and Smoked Ham and Olive Spread | Holiday Snacks and Appetizers | Cultivar Wine Pairing on Fake Food Free #partner  
The idea of snacks for Thanksgiving day seems a little absurd. It’s not like we really need to include more food in the celebration. And having snacks around certainly isn’t because we need to satisfy hunger. If you are like me, hungry won’t even be a part of your vocabulary for at least 36 hours. 

Yet there is something about little bites to kick off the celebration that feels like a necessity. All that cooking makes you want to eat. Why not take things over the top? It is Thanksgiving after all.

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Beef Medallions with Spinach and Arugula Paired with Cultivar Wine

January 26, 2015

Special meals don’t have to be complicated. These beef medallions are quick and easy. They pair so well with the excellent 2012 Howell Mountain Cabernet Sauvignon I received from Cultivar Wine. 

Beef Medallions with Spinach and Arugula Paired with Cultivar Wine | Fake Food Free   

Fancy is not a word that I would use to describe my cooking. Most often from scratch, sometimes simple, other times complicated, but not exactly fancy. 

But every now and then I get the opportunity to make something a little special. Like when you receive an elegant, yet approachable bottle of fine wine. 

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Olive Stuffed Mushrooms Marinara Recipe

September 18, 2014

This recipe uses a gluten-free filling made with olives and almond meal. White button mushroom caps are stuffed with the filling, covered in an easy marinara and baked until tender. 

Olive Stuffed Mushrooms Marinara Recipe | Fake Food Free

Almond meal is my new bread crumb. I sprinkle it on as a topping, coat fish and chicken with it, and use it to make fillings and stuffings. It doesn’t get quite as crunchy as bread crumbs, but it does add a pleasant sweetness. It also makes a grain-free alternative, so if you want to reduce grains or add some protein, it will do the trick.

I picked up some white button mushrooms last week. Yes, I know. At first glance they seem boring, but they are one of my favorite varieties. They are easy to work with, cook quickly and stay tender. This batch was on the big side, as in about 2 1/2 to 3 inches in diameter for each mushroom. Perfect for stuffing.

I’ve been combining green olives with tomato sauces a lot lately. I love the saltiness of the olives with the sweetness of the tomatoes, so I kept that theme with these mushrooms by adding olives to the stuffing.

The almond meal works so well with these. There is enough moisture in the vegetables to create a stuffing you can mold easily, but if you find yours is a little dry, feel free to add a tablespoon or two of stock to get it to the right consistency.

If you use this as a side dish, it can easily serve 3 and maybe even 4. But if you serve it as a main course like I did, plan on 2, possibly 3. After your first helping you are going to want a few more, so plan accordingly!

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Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

September 4, 2013

Red wine adds rich flavor to this hearty mushroom and white bean soup. It’s easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

About one year ago, I made my first road trip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno, and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.

So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging, and exciting.

And of all the things I could have made to mark this anniversary, I picked soup?

Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!

To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.

 

Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

 

I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.

So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.

 
Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe
Serves 4
Red wine adds flavor to this hearty mushroom and white bean soup. It's easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.
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Ingredients
  1. 1 pound white button mushrooms, halved or sliced
  2. ½ medium yellow onion, sliced
  3. 3 cloves garlic, minced
  4. 1 quart chicken, beef or vegetable stock
  5. 1 cup red wine
  6. 1 ½ to 2 teaspoons fine sea salt
  7. ½ teaspoon ground black pepper
  8. 1 sprig rosemary
  9. 1 ½ cups (or 15-ounce can) cooked white kidney beans, rinsed and drained
Instructions
  1. Place the mushrooms, onions, garlic stock, wine ,and 1 cup of water in the bowl of the slow cooker. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the rosemary sprig in the bowl and stir.
  2. Cook on high for about 3 ½ hours, until the mushrooms are almost tender. Remove the rosemary and add the beans. Add an additional 1 to 2 teaspoons of salt and ¼ teaspoon of black pepper to taste. Let cook on high for 20 to 30 more minutes, and serve.
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Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round-up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Bacon and Oyster Mushroom Stuffed Squash Blossoms Recipe

June 11, 2013

It’s surprising that with all the squash plants I’ve grown, I’ve never tried cooking with squash blossoms. I always blamed it on bad timing.

Those pretty yellow flowers would appear in early summer and I would think – No way am I picking those. I want a squash out of that. What if the plant doesn’t produce much this year?

Then (as you know if you’ve grown squash) by mid to late summer when I was buried with summer squash up to my eyeballs, I wish I had used some of those blossoms. 

I no longer have my own squash plants, but I did spot some of those pretty blossoms at the Ferry Building Farmer’s Market last weekend. I wasn’t quite sure what I would do with them, but I had oyster mushrooms, bacon, bread and tomato sauce, too, so this is how it went. And when I have my own squash plants again someday, I will definitely be picking those blossoms.

Bacon and Oyster Mushroom Stuffed Squash Blossoms

1.5 ounces oyster mushrooms, chopped
2 slices bacon, chopped
2 tbsp finely chopped onion
1 clove garlic, minced
1/3 cup bread crumbs
3 leaves fresh basil, chopped
Salt and pepper to taste
12 small to medium squash blossoms
¾ cup your favorite marinara sauce
2 tbsp grated Parmesan cheese

Preheat the oven to 350 degrees F.

Preheat a deep skillet over medium-high, add the bacon and mushrooms. Cook for about 3 minutes. Add the onion and garlic. Continue to cook until the bacon is browned and the mushrooms are tender, about 3 to 4 minutes more.

Stir in the bread crumbs and the basil. Add salt and pepper to taste. Remove from the heat.
Fill each squash blossom with about a heaping tablespoon of the stuffing, depending on the size of the blossom. Twist the end of the flower to seal.

Pour the marinara in a baking dish and spread over the bottom of the dish. Arrange the blossoms in a single layer over the sauce. Top with the Parmesan cheese.

Bake for 20 minutes or until the blossoms become tender and the cheese begins to brown. Serves 2 to 3, if the squash blossoms are on the smaller side.

 

 Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

 

Beef Tenderloin Tips and Purple Potatoes

February 20, 2012

We’ve had about two pounds of beef tenderloin tips in the freezer for a few months now so we decided to serve them up last week for a very low-key Valentine’s Day dinner. If you are unfamiliar with the cut, it is a great option for getting a tender piece of high quality beef for a reasonable price. It is basically the tips from a larger piece of meat that turns into the very popular filet mignon.

I think this is one reason it took me so long to use it. I’m not exactly an excellent beef cook, unless a slow cooker decides to show up, and I didn’t want to ruin it. 
To ensure success, I used a recipe as opposed to creating one myself. And by I, I mean my husband. After dinner I told him his cooking with me was like the boy in the Google video on Valentine’s Day. He jumped rope with me, and that’s all I really wanted for the occasion.
We used a recipe for Tenderloin Tips with Mushrooms and Herbs from the Food & Wine section of the Seattle Times posted last year. We doubled the recipe due to the amount of meat, and we also doubled everything else except for the mustard and rum. We used rum instead of brandy.
Tenderloin Tips with Mushrooms and Herbs

The final result was tender pieces of meat in an amazing sauce with the sweetness of red wine, but the bite of dijon mustard. I rarely like a stew-type beef, but this one far exceeded my expectations.

The rest of the meal was plain and simple, but with a colorful twist. I found purple potatoes in Cincinnati last weekend! I’ve read a lot about their production and health benefit, and about the research being used in the evaluation of the crop so I was interested in trying them. They’re still rare in this area.

The color can’t help but make you happy in the kitchen. It is so deep and rich, and only intensifies when roasted. I chopped them up with some Fingerling potatoes, coated them in olive oil, sprinkled on some sea salt and dried rosemary from last summer’s herb garden. They were ready to go after roasting about 20 minutes at 425 degrees F.

I wouldn’t call myself a meat and potatoes person, but every now and then I can see why people love them so much.

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Vegetable Stir-fry with Orange Soy Glaze

March 3, 2011

I can think of few things easier to make than a hearty vegetable stir-fry. When the vegetable drawer needs a good cleansing, it is my go-to dish. Chop, cook, spoon on top of rice and you are done.

The only catch for me is that I need a little something extra for flavor. It can be as simple as a little crushed red pepper and tamari sauce, but I must go beyond vegetables, salt and pepper.

This orange soy glaze does the trick. It is full of orange zest which gives the vegetables a fresh, slightly sweet flavor.

Don’t feel confined to the vegetables included here. Use what you have and what you like. I like my vegetables with some texture so once the cauliflower is just barely tender, about 10 minutes, in goes the glaze and I take it off the heat.

Vegetable Stir-fry with Orange Soy Glaze

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 medium onion, sliced
10 white button mushrooms, sliced
3 stalks celery, sliced
2 medium carrots, peeled and sliced
2 cups cauliflower florets, sliced
2 cups broccoli florets, sliced
8 – 10 spears asparagus, cut into1 inch pieces
¼ cup unsalted, dry roasted peanuts
Juice and zest of one orange
¼ cup tamari
1 tbsp cornstarch or arrowroot
2 tsp mascavo sugar (or brown sugar)

Heat the oil in a wok or skillet over medium heat. Add the garlic and cook for about one minute. Add the onion, mushrooms, celery, carrots, cauliflower and broccoli. Increase the heat to medium high and cook, stirring often, until vegetables are tender, 10 to 20 minutes. About 3 minutes before vegetables are cooked to your preference, add the asparagus.

In a small bowl, combine the orange juice, zest, tamari, cornstarch and sugar. Add the peanuts to the stir-fry, and pour in the orange soy sauce.

Stir to coat the vegetables and cook for 1 to 2 minutes more, or until the sauce is slightly thickened. Eat by itself or with rice. Serves 4 to 6.

Hearty Tomato, Kale & Mushroom Sauce (Over Handmade Pasta)

January 6, 2011

Have you ever just thrown something together and it turned out great? I think I’m about 50/50 when it comes to experiment success. Sometimes I get ideas and begin throwing things in the skillet and the result in inedible. Other times, the cards seem to be stacked right and I end up with a great meal I can’t wait to make again.

Or in this case, a sauce.

We decided to close out 2010 with a homemade meal, and my husband and I tried making pasta for the first time. I put that part in parenthesis because a handmade pasta post will come later once I gather some good photos. I do have to say that it was so wonderful, I’d be willing to put in the effort on any busy week night to make pasta again.

But this post is about the sauce.

I love rich and hearty red sauces. The kind of sauce that is so good even a meat lover would forget that it is vegetarian.

This sauce is it. It was perfect for the pasta we made and I’m ready to try it with a different version like ravioli or lasagna.

Hearty Tomato, Kale and Mushroom Sauce

1 tbsp olive oil
2 medium tomatoes, peeled (I used thawed, frozen ones from the garden)
3 cloves garlic, minced
5 button mushrooms, chopped
2 cups kale, finely chopped
¼ cup water
1 tsp mascavo or brown sugar
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
½ tsp ground black pepper
¼ tsp crushed red pepper

Heat the oil in the skillet, add the garlic. If using a thawed, frozen tomatoes place them in the skillet and break up with your spoon. Otherwise, roughly chop the tomato and place in the skillet. Add the mushrooms and cook for 2 to 3 minutes over medium heat.

Add the kale, stir to coat with any oil and the other ingredients. Add the water, place a lid on the skillet. Simmer for 10 minutes stirring occasionally. The tomato should break down completely and the kale should be tender.

Remove lid and stir in the sugar, balsamic vinegar, basil, oregano, salt, black pepper and red pepper. Cook for 1 to 2 minutes more and serve over pasta. Makes 2 servings.

Wild Mushroom Mac and Cheese

November 17, 2010

It seems to be the battle of the carbs in our kitchen lately. I’m trying hard to keep my carb selections smart as I clean up my diet before we enjoy a Jamaica vacation filled with unlimited food and rum in just a few short weeks. Meanwhile, my husband will be running a challenging trail marathon the first weekend of December.

Now, you see my dilemma. Him – lots of carbs and calories in general. Me – not needing so many of either at this specific time of the year.

Over last weekend I came to the conclusion that he could use some mac and cheese, and I’ve been craving it. So I struck a deal with my craving – use whole grain, healthy ingredients, and quality ingredients with lots of flavor. I also paired it up with a side of broccoli, cauliflower and bok choy sautéed in virgin coconut oil.

I had some wild mushrooms left over from the Marx Foods Mushroom Recipe Challenge so I decided to use up the Lobster Mushrooms (my new favorite) and Matsutake. This turned out to be a great flavor combo with the sharp cheddar and sweet smoked Swiss cheese.

Now, I will admit. This isn’t a gooey, cheesy mac and cheese which I often prefer. It is more of a casserole, but it has definitely taken care of the craving and the “carbs wanted” sign around here.

Wild Mushroom Mac and Cheese

2 oz dried wild mushrooms
1 box (~14 oz.) whole wheat pasta
1 tbsp olive oil
¼ cup onion, diced
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp white whole wheat flour
2 cups milk
1 cup sharp cheddar cheese, finely shredded
¼ cup smoked Swiss, finely shredded
Salt and pepper to taste
¼ cup bread crumbs
1 tbsp butter

Place the mushrooms in a bowl and cover with 2 cups boiling water. Allow to soak for at least 20 minutes. Cook pasta according to package directions, drain and set aside.

Squeeze mushrooms and pat dry. Chop. Heat olive oil in a skillet over medium-high heat. Add the mushrooms, onion and garlic. Cook for about 5 minutes, or until the onions are translucent and browned. Set aside.

In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Slowly whisk in the milk. Whisk vigorously to avoid any clumps. Continue to cook and stir until the milk thickens slightly. Remove from heat. Reserve about 2 tbsp of cheese and stir the rest into the milk until melted. Stir in the mushrooms and onions, then salt and pepper to taste.

Preheat the oven to 375 degrees F. Grease a casserole dish with butter. Melt the 1 tbsp of butter and combine it with the bread crumbs for a topping.

Combine the pasta with the cheese sauce, stir well. Transfer the mixture to the baking dish. Top with the reserved cheese and bread crumbs. Cover the baking dish with a lid or foil, and bake for about 15 minutes. Remove the covering and bake for an additional 5 minutes until the toppings are browned. Makes 6 to 8 servings.

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