Lazarus Restaurant* Broccoli Mushroom Chowder

 Ingredients:

1 pound fresh broccoli

8 oz. fresh mushrooms

8 oz. butter

1 Cup sifted flour

1 quart chicken stock ( I used homemade)

1 quart of half and half ( I used 1 can of evaporated milk, use the rest of whole milk or half and half to get the quart)

1 teaspoon kosher salt

1/8 teaspoon pepper 

1/4 teaspoon tarragon leaves crushed**

Directions:

Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.

Rinse and slice mushrooms

Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.

Heat but do not boil

** I don't like tarragon and subbed thyme

This was another recipe that the mushrooms I bought were meant for something else. I'm so glad I made this one. It's excellent. Will make again.

Added note: the flowers were pop outs. I was wondering what they were like and Nancy sent them to me for Mothers Day

* copycat recipe

Mushroom & Lentil Veggie Burgers

 

Ingredients:

3 T olive oil, divided

8 oz. mushrooms, chopped finely (I used my food processor)

1 small onion, diced

1 clove garlic, minced

1 tsp Worcestershire sauce

1 cup cooked lentils

1 cup bread crumbs

1 egg, lightly beaten

1 tsp salt

1/2 tsp pepper

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium heat.  Add mushrooms, onion and garlic and sauté for roughly 7 minutes, until vegetables are tender and onions are translucent.  Stir in Worcestershire sauce, and let cool briefly.  In a large bowl, stir together mushroom mixture, lentils, bread crumbs, egg and salt and pepper.  Form into four patties, and refrigerate for 30 minutes.  When ready to cook, heat remaining olive oil in skillet over medium-high heat.  Add burger patties, and cook for 5-7 minutes per side, until nice and crispy. 

I liked this and wanted to make it again but didn't have any lentils. I used quinoa and it came out great!

Creamy French Lentils with Mushrooms & Kale

 Ingredients:

¾ cup French green lentils, rinsed

1 tablespoon olive oil

1 small onion

1 pound mixed mushrooms, stemmed and sliced

sea salt and ground black pepper, to taste

2 cloves of garlic, minced

2 teaspoons fresh thyme leaves, minced ( used dried)

2 tablespoons white wine*

2 teaspoons low sodium soy sauce

1 ½ cups vegetable stock

⅓ cup half and half

3-4 kale stalks, stems removed and leaves sliced (1 ½ packed cups of sliced kale)

Directions:

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.

In a  medium soup pot, heat the olive oil over medium heat. Add the onions to the pot and stir. Cook the onions until slightly softened and translucent, about 3-4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms and season with pepper. Let the mushrooms sit in the pot for about a minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine to the pot. Stir the mushrooms. Add the drained lentils, half and half to the pot. Stir and bring the mixture to a boil.

Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..

Serve the creamy French lentils hot with toasts or other accompaniments of your choosing.

* I didn't add

No No's Restaurant Cocktail Mushrooms

 Ingredients:

16 ounces medium fresh mushrooms

1 cup white vinegar

1 1/4 cups sugar

1 1/2 tablespoon garlic salt

2 tablespoons Worcestershire sauce

4 "good shakes" of Tabasco sauce

Directions:

Blanch mushrooms for 1 minute. 

Drain well.

Place in a quart jar or other container with a cover

Mix vinegar, sugar, garlic salt and Worcestershire and tabasco.

Bring to a boil.

Simmer until sugar dissolves. Pour over mushrooms.

Refrigerate for at least one day

Recipe from-Wisconsin Supper Club Cookbook: Iconic Fare and Nostalgia from Landmark Restaurant's  

We both liked this!

Copykat Longhorn Steakhouse Mushroom Truffle Bisque

 

Ingredients:

2 tablespoons butter

4 ounces white button mushrooms sliced

4 ounces baby portobello mushroom sliced

1/2 cup white onion chopped

1/2 teaspoon salt

1 teaspoon chopped garlic

2 cups low sodium chicken broth

1 cup heavy cream

1 1/2 teaspoon truffle oil ( I used EVOO)

Directions:

Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and sauté for 1 to 2 minutes. In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add EVOO just before serving. 

It's not a true copycat because I didn't use the Truffle oil. I did like it and will make it again

MUSHROOM PÂTÉ

 INGREDIENTS:

 2 tablespoons olive oil

 1 pound mushrooms, I used cremini, roughly chopped

 1 shallot, finely chopped ( I used a small one)

 1 garlic clove, grated

 1/4 teaspoon salt

 1/4 teaspoon freshly ground black pepper

 1 sprig fresh rosemary, finely chopped

 8 ounces ricotta

Directions:

To a large sauté pan over medium heat, add the oil. Add the mushrooms and cook until they start to brown, stirring.  Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garlic, rosemary, salt and pepper stir and cook for 2 minutes. Set aside to cool for 10 minutes.

Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning. 

 Refrigerate for 30 minutes until set.

I bought ricotta to use for another recipe. As usual I never got to it and the container sat until I looked and it needed to be used asap.

This is really good! Will make it again.

CHEESY BAKED BROCCOLI MUSHROOM FRITTERS

 Ingredients:

1 teaspoon butter

About 1 lb. mushrooms

2 – 3 cloves of garlic, peeled and chopped

About 2 cups fresh broccoli florets

2 eggs

1/2 teaspoon  salt

1 cup oat flour

1/2 cup shredded sharp, flavorful cheese 

1/3 cup reduced fat shredded cheddar cheese

Directions:

Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.

Clean the mushrooms, then chop roughly. Heat a medium frying pan over medium heat, melt the butter in the pan, then add the mushrooms and garlic and saute for a few minutes until the mushrooms are tender. If the mushrooms get dry during the saute, add a splash of wine. Remove from heat and press lightly with a clean towel to remove some of the moisture.

Meanwhile, steam the broccoli until it’s just turned bright green and is still fairly crisp (not crisp tender yet). Remove from heat and dump out onto a flat surface, using a clean towel to remove any excess moisture. Chop the broccoli into small bits.

In a medium mixing bowl, whisk the eggs and seasoning until frothy, then add the breadcrumbs and the cheeses. Stir in the chopped broccoli and mushrooms. Shape into 8 patties and put them on the baking sheet, allowing a little breathing space between your fritters.

Bake for 15 minutes on one side, then flip the fritters and bake for 15 minutes on the other side. Serve warm.

Aunt Anne's Cream Of Mushroom Soup

 

Ingredients:

2 tablespoons olive oil- divided

2 pounds mushrooms- sliced

2 medium onions- finely chopped

3 cloves garlic- finely chopped

1 15 ounce can chick peas ( original recipe called for cannellini)

4 cups vegetable broth

2 tablespoons balsamic vinegar

Kosher salt and pepper to taste

chopped parsley for garnish

Directions:

Heat 1 tablespoon oil in a Dutch oven on medium to high heat. Add mushrooms and cook for about 4 minutes. Toss and continue to cook stirring occasionally until mushrooms release their liquid and is nearly evaporated. This may take about 15 minutes . Set aside 3 tablespoons of the mushrooms.

Add remaining olive oil ( 1 tablespoon). Add onion, garlic to the mushroom mixture and stir. Add beans and broth and simmer 5 minutes.

Remove from heat. Use a immersion blender to puree soup. Leave pieces of the mushroom for texture.

Stir in vinegar and salt and pepper.

Serve with reserve mushroom and parsley.

It's another cold day here in Florida. Frost warning last night and tonight. Good day to try another new soup recipe.

VERY GOOD! A make again 😀

Mushroom Burgers

Ingredients:

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split


Directions
1. In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties.

2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce.

People are scared due to Covid 19. Some stores have meat and the ones that do, prices have gone up quite a bit. Trying new meatless recipes.

I couldn't get any rolls thus I took a photo without.

Gabe will always be the meat eater in the family and I have no problems switching to just veggies.

VEGAN MUSHROOMS & CARROTS

Not the best photo but it was very good.


Ingredients:

2 tablespoons of olive oil
2 16 ounce packages of mushrooms- sliced
6 large carrots – peeled and sliced into one inch pieces
1 large yellow onion – peeled and diced
1 large shallot – peeled and sliced thin
2 cloves of garlic – peeled and minced
2 cups of vegetable broth
1 and 1/2 cups of red wine
1 tablespoon of tomato paste
2 teaspoons of ground sea salt
2 tablespoons of fresh thyme leaves
2 teaspoons of dried Italian seasoning
Black pepper to taste
1 tablespoon + 1 teaspoon of all purpose flour ( you can use cornstarch to make it gluten free)
1/3 of a cup of water

1 package of fettucine

Directions:

Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for about ten minutes . Remove from the pan and set aside.

Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until  browned and caramelized. Add the garlic and cook for one minute

 Deglaze the pan with vegetable broth and wine. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it's well combined. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for about twenty minutes.
Mix the flour  and water together until the flour. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. 

Black Bean & Mushroom "Meatballs"

These are SO good! 

Ingredients:

1 15 ounce can of black beans, drained and rinsed
8 ounces of mushrooms, finely chopped
1/2 cup bread crumbs or panko
1 teaspoon finely chopped garlic
1 egg

salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees.
Place black beans, mushrooms, bread crumbs, egg, garlic, salt, pepper and seasonings into large bowl.
Mash all ingredients together until thoroughly combined. 
Line baking pan with foil and spray lightly  
Roll mixture into appropriate size balls, place on sheet 
Bake for approximately 12-15, being careful not to let them dry out. 

Remove from oven and serve along with your choice of marinara sauce. 


source

Featured 8/13 on Jay's Tried and True

Featured 8/14 on Cooking and Crafting with J&J

Balsamic Glazed Mushrooms and Onions

To store mushrooms I usually put them in a brown paper lunch bag  and add the bag to crisper. Additional tips can be found HERE.

 Recipe from Culinary Hill .

Ingredients:

2 T. olive oil
1 lb. white button mushrooms, halved
1/2 medium onion, sliced
1/2 tsp. salt
2 T. balsamic vinegar

Directions:

Heat the oil in a medium size saucepan over medium-high heat.

Add mushrooms and onion; sprinkle with salt and stir. Mix well,

Lower the heat to medium then cover and cook until liquid is gone from mushrooms. Takes about about 5 – 7 minutes. Remove the cover and continue to cook until liquid has evaporated and mushrooms and onions are soft and brown, about 3 -5 minutes.

Add balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.

 I served this with  chicken and Gabe loved it!

Featured 10/28/15 on Healthy Living Link Party

Mushroom Roll-Ups

This recipe is from the early 80's. I was working with Beth Kemp in Westhampton Beach. She said her Mom made this recipe and everyone really liked it. You know I had to have  the recipe and have made it many times.

I had one can of cream of mushroom soup in the cabinet and next time when I make this I'm going to make the cream of mushroom soup from scratch.


Ingredients:

1/2 pound of butter ( you may need a little more)
1 medium size onion- finely chopped
1 pound fresh mushrooms- finely chopped
1 clove garlic- finely minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
3/4 of a can (  of Cream of Mushroom soup
1 large loaf fresh sandwich bread ( I used a white buttery bread)
Paprika for sprinkling

Directions:

In a large pan melt 1/4 pound of butter and saute the onions until soft- about 8-10 minutes.

Add the mushrooms and the seasonings to the onions and cook for about 10-12 minutes.

Add the soup and continue to cook 5 minutes more.

Remove the crust from the bread and flatten the bread with a rolling pin. Spread the mushroom mixture onto the flatten slice of bread. With a butter knife smooth the mushroom mixture on the slice covering it and roll up. You want to roll the slice lengthwise.

Melt 1/4 pound of butter and dip or spread the melted butter on each roll

Place the mushroom rolls which have been dipped in butter  on a large baking sheet .

Sprinkle rolls with paprika

In a 350 degree oven bake for 20 minutes.

Sometimes I put them under the broiler for a few minutes to "brown" them up.

You can freeze the rolls before baking. If so, remove from freezer and thaw 2 hours before baking.