Sautéed Asparagus and Mushrooms

A perfect light and flavourful spring side dish!  The addition of tahini gives it an earthy pungency, but if you prefer to not add tahini just increase the olive oil by 1 teaspoon.

Ingredients:

1/2 lb asparagus, cut in 2" lengths

1/2 lb mushrooms, sliced

1 tsp olive oil

2 tsps minced garlic

1 tsp tahini

1 tsp soy sauce

salt and pepper to taste

1/4 cup vegetable or chicken broth 

In a large skillet heat oil and tahini to medium heat. Add asparagus and sauté 4 minutes. Add the broth and heat for 2 minutes then add the mushrooms and soy. Sauté an additional 5 minutes before adding the garlic, salt and pepper for 1 more minute.

Serves 2-4

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Italian Roasted Mushrooms and Cauliflower

A variety of colourful vegetables are roasted together to make this deliciously simple side dish!

Ingredients:

1 lb button mushrooms

2 cups small cauliflower florets

2 cups cherry, grape or cocktail tomatoes 

3-4 tbsps minced garlic

2 tbsps olive oil

2 tsps dried oregano

1 tsp dried basil

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp fresh chopped parsley

 

First parboil the cauliflower florets in hot water for 2-3 minutes then plunge them into cold water and drain.

Preheat oven to 400°F and combine the olive oil, herbs, salt, pepper and garlic. Toss with the veggies and dump onto a lined baking sheet.
Roast for 20-30 minutes.

Garnish with fresh parsley.

Serves 6-8

Adapted from: jocooks.com

 

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Pork Chops in Mushroom Gravy

Smothered in a savory mushroom and onion gravy, these tender pork chops are cooked to perfection.

Ingredients:

4 bone-in pork chops 3/4" thick

1 tsp salt, divided

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp smoked paprika

3 tbsps vegetable oil, divided

3 tbsps butter

1 small onion, diced

2 cups sliced mushrooms

1/3 cup flour

2 cups chicken broth

1/4 cup 10% cream

2 tsps soya sauce

Pat the chops dry with a paper towel. Combine 1/4 tsp salt, garlic powder and pepper. Drizzle 1 tbsp oil on the meat and rub the seasoning in.

Heat 2 tbsps vegetable oil in a skillet to medium high. Brown the pork chops 2-2 1/2 minutes per side then remove to a plate. Reduce pan heat to medium, add the butter to melt. Next add the mushrooms and onion and brown lightly. Make a well in the center and add the flour. Pour the broth in and whisk until smooth. Stir together with the mushrooms and onion and add the cream, soya sauce and 3/4 tsp salt, pinch of pepper and smoked paprika. 

Return the chops to the pan, cover with gravy and simmer 8-10 minutes, turning after 5 minutes.

Serve with rice or mashed potatoes

Serves 4

Adapted from: theanthonykitchen.com

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Garlic Cauliflower and Mushrooms

Golden tender-crisp cauliflower and earthy, rich caramelized mushrooms. The perfect side to steak or pork chops!  

Ingredients:

1 lb mushrooms, whole or halved if large

1/2 cauliflower, cut in florets

1/4 cup butter

1 tbsp olive oil

1/2 cup chopped onion

2 tbsps beef broth

1 tsp fresh chopped rosemary

2 tbsps fresh chopped parsley

3 tsp minced garlic

salt and pepper to taste

Heat olive oil and butter in a large skillet and sauté onion on medium high heat for 2 minutes. Then add the mushrooms and cook 4-5 minutes or until golden brown.

Add the cauliflower florets to the pan and cook 8-10 minutes. Pour broth into the pan, cover and cook 2-3 minutes.

Add rosemary, garlic and 1 tbsp of parsley and toss for 1 minute. Salt and pepper to taste.

Serves 4 topped with remaining parsley.

Steakhouse Mushrooms

Delectable steakhouse mushrooms right in your own kitchen! 

Ingredients:

1/2 lb cremini mushrooms

2 tbsps capers

2 tbsps minced garlic

2 tbsps olive oil

2 tbsps butter

2 tsps fresh lemon juice

1/4 tsp lemon zest

2 tbsps balsamic vinegar

2 tbsps fresh chopped parsley

salt and pepper to taste

Mix the capers, garlic, olive oil, balsamic, salt and pepper together in a small to medium sized baking dish. Add the mushrooms and toss to coat. They can be whole or, if large, cut in half. Top with dabs of butter.

Roast in a 450°F oven for 15-20 minutes. Then stir in the lemon juice and zest and top with chopped parsley.

Delicious alongside this Flank Steak with Cherry Tomatoes! 😋

Recipe link here🠋

https://hotandcoldrunningmom.blogspot.com/2021/09/flank-steak-with-cherry-tomatoes.html

Cross Rib Steak with Garlic Sauce

Mouthwatering cross rib steak, sautéed mushrooms and a butter-rich garlic sauce will make you think you're eating at a nice steak house. (Oh covid, how I do miss eating at a restaurant once in awhile 😧)

Ingredients:

2 - 1" thick cross rib steaks (totalling 3/4 lb)

1 tbsp olive oil

2 tbsps avocado or vegetable oil

1 tsp salt

1 tsp pepper

1 tsp balsamic vinegar

2 tbsps butter

Garlic Sauce:

1/2 cup butter

2-4 tsps minced garlic, depending on your preference

2 tsps garlic powder

1/2 tsp salt

1 tbsp fresh squeezed lemon juice

2 tsps fresh chopped parsley

Fried Mushrooms:

2 cups thick sliced mushrooms

2 tbsps butter

steak spice

1 tbsp olive oil

To begin, rub the steaks with olive oil, balsamic, salt and pepper and leave on the counter about 1 hour or until they reach room temperature.

Prepare the sauce. Melt 1-2 tbsps butter in a saucepan. Add garlic for 30 seconds, making sure not to overcook it. Then on low heat add the rest of the butter, salt, and garlic powder. Add the lemon juice for 30 seconds before removing from heat. Then add the chopped parsley.

In a large skillet add the mushrooms, 2 tbsps butter, steak spice and olive oil. Heat on medium high temperature stirring occasionally until golden.

Heat avocado oil in a heavy skillet on high heat, then add the meat. Turn every minute using tongs.  After 3 minutes add 2 tbsps butter and spoon melting butter and any pan juices over the top. You could also add a spoonful of the garlic sauce to each steak.

The smaller steak cooked faster than this one 🠟 so was removed to a plate. The internal temperature should read 125°F. Then plate the meat and cover to keep warm.

Allow the meat to rest at least 5 minutes before slicing.

Serve with golden sautéed mushrooms...

then top it all off with garlic sauce.

And remember... one day the restaurants will open again!

Serves 3-4

Original recipe from: teamterryketo.com

Creamy Mussels and Mushroom Linguini

I never saw this before.....frozen mussel meat. The package says keep frozen until ready to use, so here goes.

340 g  (3/4 lb) frozen mussel meat
1/4 tsp each salt and pepper
4 tbsps olive oil
1 tbsp butter
2 cups mushrooms, thick sliced
1/2 tsp dry thyme
6 cloves garlic, chopped
1 cup chicken broth
1/3 cup 10% cream (or whipping cream)
12 oz linguini
1/4 cup parmesan cheese
2 tsp flour
reserved pasta cooking water

Heat 2 tbsps olive oil and 1 tbsp butter in a skillet.  Add 1/2 the garlic and cook until very lightly browned.  Add frozen mussel meat and sprinkle with thyme.

Cook for about 5 minutes. Remove from pan, cover and keep warm.

Cook pasta according to package directions.  

Add the remaining 2 tbsps olive oil and garlic to the skillet with the mushrooms.  Sprinkle with salt and pepper and fry until golden.

Whisk together the broth, cream and flour and add to the pan.

Heat until slightly thickened.  If using whipping cream you may want to use only 1 tsp of flour (or maybe even none at all).  Add 1/4 cup parmesan cheese to the sauce.  If you find your sauce too thick add some of the pasta water, a little at a time, until desired thickness.  I made my sauce with 10% cream and only 1 tsp flour with about 1 ladle full of reserved pasta water making a thin sauce great for mopping up with a nice crusty bread.  Toss your sauce with the drained linguini.

Serve with more parmesan cheese and freshly ground black pepper.

Pickled Mushrooms

If you like pickled mushrooms you'll probably like these. 
I don't like them but my husband tells me they're great.

1/4 cup lemon juice
2 cups water
3 cups mushrooms, small, halved or quartered
1/2 tsp salt
1 cup vinegar
1/4 tsp dried oregano
1/4 tsp dried basil
1-2 bay leaves
2 garlic cloves
3/4 cup canola oil

Combine lemon juice and water in a large saucepan.
Add mushrooms and salt and bring to a boil.

Simmer 5 minutes.
Drain and pour vinegar over.  Cover and let stand 5-6 hours.

Drain mushrooms and pack in sterilized jars.  I sterilize them by pouring boiling water in the jars and lids.  The knife prevents the jar from cracking from the heat.

Put bay leaves, oregano, basil and garlic buds in jar and cover with canola oil.  Keep in fridge.

If you want to store them on the shelf, process jars in a boiling water bath for 20 minutes.

This recipe makes 1 pint but it can be doubled.
When I tripled it (9 cups mushrooms) I filled 1 quart jar.

Roasted Garlic Mushrooms

These mushrooms are just like the ones you'd get in a good steakhouse.

I found the original recipe here 

http://authenticsuburbangourmet.blogspot.jp/2011/04/roasted-garlic-mushrooms.html

but made a little change in it. Next time you BBQ a steak, try these on the side.

Roasted Garlic Mushrooms

1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. dry red wine
¼ C. Flat-leaf parsley, chopped

Preheat oven to 450°F. Put capers and oil in a 1 ½ to 2-qt shallow baking dish. 

Add in the garlic,  wine and ½ teaspoon salt and several grinds of pepper 

Toss in the mushrooms and mix to coat.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. 

Serve immediately, with crusty bread on the side.

(You may substitute  white wine for red wine, or even red balsamic vinegar.  I like it best with red wine.  A teaspoon of dry oregano goes well too.)