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Fast & Easy Dinner: Skillet Chicken-and-Mushroom Potpie

partysugar — Fri, 06 Feb 2009 09:15:26 -0800

Classic chicken pot pie gets a modern makeover in this delicious, uncomplicated dish. If you have a hard time working with difficult-to-roll-out pastry dough, you're in luck; this recipe eliminates the dough, instead topping the filling with white country bread.

Rotisserie chicken, pre-sliced mushrooms, and frozen peas are time-saving ingredients that make this variation a cinch. It's a comforting way to start the weekend - especially when served with a glass of vino. Get the recipe now and read more.

Skillet Chicken-and-Mushroom Potpie
From Food and Wine

Ingredients

4 tablespoons unsalted butter, softened
1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

Directions

Preheat the oven to 425°.
In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute.
Uncover and cook, stirring frequently, until lightly browned, about 5 minutes.
Stir in the flour and paprika and cook, stirring, for 1 minute.
Add the stock and Madeira and cook, stirring, until blended. Add the milk and bring to a gentle boil.
Stir in the chicken and peas and season with salt and pepper. Remove from the heat.
Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter.
Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.

Serves 6.

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Monday's Leftovers: Vegetarian Reubens

partysugar — Mon, 24 Mar 2008 09:13:31 -0700

Wondering what to do with the leftover spinach and mushrooms from last night? Put them in a sandwich! This variation of the Reuben pairs mushrooms and spinach with rye bread and swiss cheese. A quick homemade Russian dressing flavors the rye bread that is lightly grilled. To see how it's made, read more.

Vegetarian Reuben
From Eating Well

Ingredients

Russian dressing:
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish
Sandwiches:
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

Directions

Prepare Russian dressing: whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
To prepare sandwiches: heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes.
Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat.
Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Serves 2.

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Fast & Easy Dinner: Cheesy Mushroom Fish Bake

partysugar — Wed, 31 Oct 2007 07:18:51 -0700

Tonight is Halloween and you may not have time to prepare a complicated dinner. Instead of ordering out or skipping dinner altogether, I suggest you whip up this delicious fish bake. It's a simple recipe with almost no work involved. The fish is seasoned with zesty Italian dressing and baked in the oven. Top with pre-grated cheese and pre-sliced mushrooms for an easy, quick fix meal. While the fish bakes you have time to change into your costume or make a Halloween themed cocktail. Get the recipe, just read more

Cheesy Mushroom Fish Bake
From Kraft Foods

1 lb. frozen or fresh fish fillets, such as haddock, hailbut or cod
2 Tbsp. Zesty Italian Reduced Fat Dressing
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1 Tbsp. chopped fresh parsley

Preheat oven to 450°F.
Place fish in 13x9-inch baking dish; drizzle with dressing.
Bake 25 min. Top with mushrooms and cheese. Bake 5 min. or until cheese melts and fish flakes easily with fork. Sprinkle with parsley.

Serves 4.

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Fast & Easy Dinner: Mushroom & Zucchini Pizza

partysugar — Thu, 06 Sep 2007 10:03:31 -0700

Pizza how do I love thee! While many people turn to sandwiches or pasta for their favorite quick fix meal, I turn to my beloved pizza. Trader Joe's makes an excellent pizza dough that keeps for a few weeks in the freezer or fridge. Tonight's version is a classic veggie with sautéed mushrooms and zucchini. If you want pizza, but still feel like grilling, before topping the pie, grill the veggies instead of sauteeing them in a frying pan. Serve with a nice green salad or sliced, salted tomatoes. Pair it with a Rosé and you've got yourself a delicious almost weekend meal. Sound great? Get the recipe now, just read more

Mushroom, Zucchini, and Swiss-Cheese Pizza
From Food & Wine magazine
Image Source

2 pounds store-bought or homemade pizza dough
3 tablespoons olive oil
1 zucchini, halved lengthwise and cut crosswise into thin slices
1 pound mushrooms, sliced thin
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon dried thyme
1/2 cup dry white wine
1/2 pound Swiss cheese, grated (about 2 cups)
1/4 cup grated Parmesan

Heat the oven to 425°.
Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl.
Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.

Serves 4.

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Today's Special: Chicken, Mushroom, and Goat-Cheese Burritos

partysugar — Wed, 18 Apr 2007 07:58:31 -0700

Isn't it fabulous fun to think outside the box? Generally when making burritos I stick to the usual Tex-Mex inspired ingredients of beans, rice, and pepper jack cheese, but today I was in the mood to jazz things up a bit. Instead of using my usual chicken with tomato salsa and cilantro mixture, how about using mushrooms, green salsa, spinach, and goat cheese? Sound deliciously gourmet? Well it's made with store bought chicken making it easy and quick! I've never had goat cheese on a burrito before, but can imagine that it will be creamy and crumbly. The spinach will add a fresh crunch making this burrito a perfect on the go meal that you can scarf down before you meet the girls for cocktails. Get the recipe and read more

Chicken, Mushroom, and Goat-Cheese Burritos
From Martha Stewart

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

Serves 6.

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Fast & Easy Dinner: Beef Stroganoff

partysugar — Tue, 06 Feb 2007 08:58:27 -0800

I know you had to work all day and are tired and are looking for a dinner that is quick, easy, and healthy. Well look no further than my beef stroganoff. Think beef stroganoff is a slow cooked meal that takes several hours to make? Think again. Mine is quick: ready in the amount of time it takes to cook rice (20 minutes), easy: minimal chopping, especially if you purchase pre sliced mushrooms, and healthy: it has one starch, one meat, and one vegetable. So grab a pen and pad and make a grocery list. Thursday night's special is hearty, creamy beef stroganoff. For the recipe, read more

Beef Stroganoff
From Real Simple magazine

2 tablespoons olive oil
1 1/4 pounds New York or sirloin steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 pound button mushrooms, thinly sliced
1/2 cup dry sherry
1/4 cup low-sodium chicken broth
1/3 cup sour cream
2 cups cooked white rice
1/2 cup fresh flat-leaf parsley, roughly chopped

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.
Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.
Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes.
Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens.
Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.
Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.

Serves 4.

Substitution: substitute another fortified wine, such as Madeira, Marsala, or port for the sherry

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Twisted Side: Mushroom Panzanella

YumSugar — Sat, 06 Jan 2007 03:11:46 -0800

Panzanella is an Italian bread salad usually made with fresh tomatoes, basil, and day old bread. I enjoy this side in the summertime when the tomatoes are at their ripest. This recipe is a version of panzanella, that's made with wild mushrooms instead of tomatoes. Think a heavier salad with croutons meets classic stuffing. It's the perfect winter side for roast chicken, stuffed pork tenderloin or rack of lamb. To make mushroom panzanella, read more

Mushroom Panzanella
From Michael Chiarello

Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper
Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper
6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water
Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper
3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style
2 ounces baby arugula or spinach leaves
Grated Parmesan

For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.
In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.
Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.
Let cool. Croutons can be made 1 day ahead and stored in an airtight container.
For the dressing: Melt the butter in a small skillet over moderately low heat.
Add the yellow onion and saute until soft, about 15 minutes.
Season with salt and pepper.
Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.
Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.
Transfer to a bowl and season with salt and pepper.
For the salad: Heat a large skillet over high heat.
When hot, add 1/4 cup olive oil.
When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned.
Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.
Add the celery, red onion, and arugula or spinach and toss again gently.
Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Note: For the croutons: use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Grate the parmesan finely so that it will stick to the bread better.

Serves 8-10.

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Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.

Fast & Easy Dinner: Skillet Chicken Stew

partysugar — Fri, 13 Nov 2009 08:00:39 -0800

You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe, read more.

Skillet Chicken Stew
From Everyday With Rachael Ray

Ingredients

3 tablespoons flour
1 teaspoon sweet smoked paprika, plus more for seasoning
Salt and pepper
4 chicken leg quarters, split at the joint to separate legs
1 tablespoon butter
One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced separately
1 cup chicken broth
1/2 cup plain whole milk yogurt
Cooked rice, for serving

Directions

In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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