Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Thursday, June 29, 2017

Swiss Cheese and Mushroom Quiche @LucyBurdette #recipe

LUCY BURDETTE: At our local farmers market in Connecticut, one vendor sells all kinds of mushrooms. I confess that I am a white mushroom consumer, though I have started using baby Bellas to branch out a bit. But this man's mushrooms look so good that I decided to try a recipe that could use one of his more adventurous varieties. He recommended shiitakes. I found a recipe in the Moosewood cookbook for a mushroom Swiss cheese quiche, and then set about tweaking to taste.


One large onion
1/4 pound mushrooms of your choice
Herbs of your choice (I used dill and thyme from our garden)
Four eggs
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups Swiss cheese
1 teaspoon Dijon mustard 
 A couple shakes of Tabasco or cayenne
One crust 

Make the crust and set it aside. My father's recipe is pretty darn foolproof, but I tried the Moosewood version this time--cut 6 tablespoons of butter into a cup and a half of flour. Add water one tablespoon at a time until the mixture holds together in a mass. Roll out between two sheets of waxed paper and plop into the 9-inch pie plate. (Delicious, by the way--and not a grain of salt in it!)

Next up: Grate the cheese. Chop the onions and put these to sauté in a tablespoon of olive oil. Wipe the mushrooms down, slice them, and add them to the sauté pan. Cook until soft and slightly brown. Sprinkle in the herbs of your choice. 

Whisk together the milk, flour, and eggs and mustard – I used the food processor and it couldn't have been easier. Add a few drops of Tabasco sauce.

Layer the ingredients into the crust: Cheese, followed by vegetables and herbs, milk and egg mixture.

Bake at 375 until golden and the center is set.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Now a question, do you post reviews and photos of books you've read on Instagram? I hear it's quite a thing these days....

Friday, March 24, 2017

Lamb Fillet with Cabbage and Mushrooms

I know, it’s a week past St. Patrick’s Day, But it’s an Irish recipe! And I liked it!

I like lamb. My parents liked lamb. I grew up eating lamb chops about once a week, although we weren't much into leg of lamb or even lamb stew (which I now make regularly). I know there are people who don't like the taste of lamb, and it's hard to find in stores.

When I came across this very Irish recipe, it sounded good to me. Problem was, I have no idea what a lamb fillet is. However, my market has recently started carrying what they call a butterflied leg of lamb (no bone), which is about the right weight and size. It’s from Australia, don’t ask me why. But it’s a lovely piece to work with, nice and tender, and easy to cook.

Roast Fillet of Lamb with Cabbage and Mushrooms (suggested by Clare Connery in Irish Cooking, 1996)


1 lamb fillet, about one pound, 

trimmed of most of its fat
vegetable oil for frying
1 small green cabbage, cored and finely shredded
4 oz butter
4 oz unsmoked bacon, diced (I used salt pork)
6 oz mushrooms, cleaned and sliced (while wild mushrooms would be nice, there are quite a few interesting domestic varieties available in markets now—pick a flavorful variety, not the white kind)
2 oz red wine
2 Tblsp port or sherry
salt and pepper


Season the lamb fillet with salt and pepper.

Heat a small amount of oil in a roasting pan and sautee the meat (briefly) on all sides to sear it.

Finish cooking the lamb in an oven preheated to 425 degrees (hot!). Keep an eye on it. According to the original recipe, it should take 10-12 minutes to achieve medium-rare. That seemed kind of long to me, but it proved to be accurate for rare meat (which I like).

Remove the meat from the oven and keep warm.

Shredded (thank you, Cuisinart!)


Boil the shredded cabbage until it is tender (if you've removed the coarse bits and shredded it finely, this shouldn't take long). Drain it and toss in half the butter. Season with salt and pepper and keep warm.

In another pan, melt the remaining butter and fry the diced bacon until lightly browned. Add the sliced mushrooms and continue to cook until they release their juices. Keep warm. (I hope you have a big kitchen, because by now you have three pans you're supposed to be keeping warm.)

Deglazing the pan
Retrieve the roasting pan with the lamb. Set the lamb on a plate (and keep it warm!) and pour off the excess fat from the pan. Set the pan over medium-high heat and add the wine and port. Bring to a boil, stirring to scrape up any bits on the bottom of the pan. Add this to the other pan with the mushrooms and bacon. Taste the mixture for seasoning.

When you're ready to serve, warm your plates and divide the cabbage between them, making a pile in the center of each plate. You may cut the fillet of lamb into single chunks, or slice thinly and array over the cabbage pile (which is what I did). Scatter the mushrooms and bacon over the meat and cabbage, and pour the wine sauce over it all.

Eat quickly, while it's still warm! I added boiled potatoes to the plate as well.

With potatoes

I was pleasantly surprised by the results. I had my doubts about using bacon and lamb in the same dish, but everything worked well together. There are a lot of mushrooms, not just a scattering, and that worked too. I think this is a keeper, as long as I can find the lamb.

Only a week old! Cruel Winter, the fifth book of the County Cork Mysteries.

The snow has melted in Cork, I'm told, but there was a major snowstorm in County Carlow this past week, south of Dublin. My grandmother was born in a very small townland in Carlow.

Find Cruel Winter at Amazon (my apologies that the pub date of the ebook seems to keep migrating around there, but the print version is on sale!) and Barnes & Noble (likewise on sale there). 

And take a look at my updated website, which now includes a blog where I will ramble on about my Irish cottage when the spirit moves me.

Monday, March 20, 2017

Portobello Mushrooms Stuffed with Spinach

Contrary to popular belief, I do not live off cakes and comfort foods. Sometimes, I even eat something really healthy! This was a new recipe for me. Portobello mushrooms were on sale, so I nabbed some without the vaguest idea what I would do with them. Happily, I planned to cook shrimp for dinner.

All the recipes I looked at involved chopping shrimp to stuff the mushrooms. While that sounds very tasty, I had bought lovely super large shrimp, and I wasn't about to chop them to bits. While the large shrimp cost more, I have found we usually only eat ten of them, which makes them much more affordable.

I happened upon a Kraft recipe in which they used one of their salad dressings, so if you use a bottled oil and vinegar type of dressing, you could use that if you like. I made a simple dressing of my own. I also added olives to the stuffing, and a slice of cheese for the top. It's not much cheese, just enough to add a little flavor and break up all those veggies!

Portobello Mushrooms Stuffed with Spinach
(makes 2, double for 4)
Based on a recipe by Kraft.

2 tablespoons olive oil
1 teaspoon balsamic vinegar
dash of salt
1/4 teaspoon thyme
pinch of sage
2 portobello mushrooms
1 large garlic clove
12 large black olives
10 ounces (3 very large handfuls) of baby spinach
2 thin slices of cheese (I used smoked Gouda)

Preheat oven to 400. Grease a pan or line it with parchment paper.

Whisk together the olive oil, vinegar, salt, thyme, and sage. Remove the stems from the mushrooms and chop. Using a spoon, remove the gills from the mushrooms and discard.

Brush the tops and bottom of the mushrooms with the oil mixture. Pour the rest into a deep pan and heat.

Mince the garlic and chop the olives. Add the garlic, olives, and chopped mushroom stems to the pan. Cook 2-3 minutes. Add the spinach and cover. Cook about 2 minutes until it begins to wilt. Turn the spinach a bit. Cook another 2 minutes.

Fill the mushrooms with the spinach. Roast in oven 14 minutes, add one slice of cheese to each mushroom and roast another 4-6 minutes.

Mushroom on left has gills. Mushroom on right is after removal.
Chopped mushroom stems, garlic, and olives.
Brush caps with vinaigrette.
Add chopped items to remaining vinaigrette.
Add spinach.
I cooked my shrimp in the same pan.

Eat your veggies and have your shrimp, too!

Cover reveal! I'm so in love with this cover!

Thursday, February 23, 2017

Roasted French Beans, Mushrooms, and Onions with Panko #recipe by Linda Wiken, author, @LWiken

There aren't many vegetables I don't like, although there are some that I feel need to be dressed up before presenting at a meal.

Cauliflower is one, green beans is another. No offence meant to green bean or cauliflower lovers!

But the great news is that it's so easy these days to do just that. Even just roasting these veggies in olive oil, salt and pepper is so easy and transforms the taste.

But I found a recipe that sounded just right, although it added a few more steps to the roasting process. This is a recipe for guests, I decided. And, of course, I played around with it, because that's what we do. I'm not sure where it originated but my guess might be online at  Bon Appetit, one of my favorite sources.

I've switched out the green beans for French beans-- love the shape and size. The choice of onion was new, too, as were the mushrooms and cheese. I'm thinking this would work great for cauliflower, too!

What you need: (to serve four)

1 1/2 lbs. French beans
6 shallots, sliced into rings
8 oz. mushrooms
8 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
1 c. Panko
1/2 tsp. each freshly chopped rosemary, bay, sage, and tarragon
1/2 c. grated Asiago cheese
1 lemon, zest and juice

What to do:

Preheat over to 425 F.  Place French beans, mushrooms and onions in a large bowl and toss them with 3 tbsp. olive oil.  Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 30 to 35 min.

Heat the remaining 2 tbsp. olive oil in medium skillet over medium heat.  Add Panko and herbs, stirring constantly until golden brown, about  3 min. Remove from heat and stir in Asiago and lemon zest.

Squeeze some lemon juice over the roasted vegetables and top with the Panko mixture.


Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Friday, May 22, 2015

Pasta with Chanterelle Mushrooms

by Sheila Connolly

I’m still working my way through my Philadelphia mushrooms. Since they have a short shelf life, I’ve got to hurry!

The chanterelles

A long time ago, in a universe far, far away, my husband and I lived in the Berkeley area for a decade. He was getting a degree, and after a couple of years, I decided to get one too. Our daughter was born there. We bought our first house (and left before the earthquake!).

Berkeley was home to the Gourmet Ghetto—a collection of amazing restaurants, that of course we, as starving students, couldn’t afford. Among them was Chez Panisse. I used to park near the place, when I was working one of my three jobs, and would stop and read the menu. Would you believe that the prix fixe dinner was something like $14 then? Even so, we could rarely afford the indulgence. But we did take our daughter there to celebrate her first birthday. Since she’s something of a foodie herself now, maybe it made an impression.

A few years ago the mystery conference Bouchercon was held in San Francisco. I had not been back to California since we moved to the east coast in 1987, so of course I had to go. I arrived a day early, so I could indulge in a nostalgic trip to Berkeley—and lunch at Chez Panisse.

If Berkeley was a gourmet mecca thirty years ago, it’s more so now: I swear every other storefront housed some sort of restaurant or food vendor. But Chez Panisse hadn’t changed. Every dish was prepared with meticulous attention, and everything was delicious. I had a simple dish of pasta topped with chopped mushrooms and fresh herbs that was delightful.

That’s what I’ve tried to recreate here. This time my chanterelles were at the head of the queue, which is what I had at the restaurant. Combined with fresh green herbs, the orange mushrooms provide a pretty contrast to the pasta.

Fresh Chanterelles and Pasta

1/2 pound fresh chanterelle mushrooms
3 shallots
Sprigs of fresh thyme and parsley
2-3 Tblsp unsalted butter
Salt and pepper
1/2 cup chicken stock
3/4 cup heavy cream
Lemon juice

Spaghetti (or whatever you prefer)

Slice the chanterelles. Peel and dice the shallots. Pluck the leaves off the thyme sprigs. Finely chop the parsley.

Melt the butter in a pan over medium heat and sauté the mushrooms and shallots for a few minutes. Add the thyme, salt and pepper. 

Sauté briefly, then add the chicken stock and the cream. Simmer gently until the stock is reduced by about a third (but do not let it become too thick!). Taste for seasoning, and add a squeeze of lemon juice.

Cook the pasta according to instructions, then mix it into the sauce. When you serve it, sprinkle it with the chopped parsley.

Whilst it may be indelicate to speak of such matters after a fine meal, Privy to the Dead comes out on June 2nd!

Pennsylvania Antiquarian Society President Nell Pratt finds more than she expects in a deep hole in the basement of the century-old Society building--and a man dies because of it.

Available for pre-order at Amazon and Barnes and Noble.

Friday, January 23, 2015

Wild Mushroom and Farro Soup

by Sheila Connolly

Here’s another recipe from Ina Garten’s cookbook, Make It Ahead. Let’s start with that farro—what the heck is it? No, we’re not talking about the 17th-century French gambling card game. But nobody seems quite sure what it is. Here’s what Wikipedia has to say:

There is some confusion as to what farro is. Spelt (Triticum spelta), Emmer (Triticum dicoccum), and einkorn (Triticum monococcum), are called farro in Italy, sometimes (but not always) distinguished as farro grande, farro medio, and farro piccolo, respectively. Emmer grown in the Garfagnana region of Tuscany is known as farro, and can receive an IGP designation (Indicazione Geografica Protetta), which by law guarantees its geographic origin. Emmer is by far the most common variety grown in Italy, in certain mountain regions of Tuscany and Abruzzo. It is also considered to be of a higher quality for cooking than the other two grains and is sometimes called "true" farro.

Yeah, sure, okay (Ina, what have you gotten me into?). Simple solution for the rest of us cooks: go to your grocery store or health food store and buy a bag of the stuff, or order it on line. Bob’s Red Mill has it. (And I daresay you could substitute any of the other grains mentioned if you can’t find farro.)

Then there are the mushrooms. Ina wanted me to use dried crimini mushrooms. My local grocery lacks imagination, so they had only one kind of dried mushroom, and it was not crimini. So I used porcini mushrooms. They worked fine. Likewise, there was little choice in fresh mushrooms, so I used sliced shitake mushrooms. Use whatever sturdy mushrooms you can find at your own store (but not the more delicate ones like oyster mushrooms).

Dried porcini mushrooms

Mushroom and Farro Soup

1-1/2 oz dried wild mushrooms

3 Tblsp olive oil
4 oz pancetta, diced
3 cups chopped yellow onions
2 cups diced carrots

4 tsp minced garlic
3/4 cup farro (or other grain of the wheat family)
12 oz fresh mushrooms, stems discarded, sliced
4 cups beef broth
3 large sprigs fresh thyme
kosher salt and pepper

Cover the dried mushrooms with 6 cups water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes. Longer is fine.

Heat the olive oil in a large pot. Add the pancetta and let the fat render for a few minutes, over medium heat. Add the onions and sauté over medium heat for 10 minutes, stirring occasionally. Add the carrots, coat well with the oil, and continue to cook until the carrots are tender.

Add the garlic and the farro and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and cook for 5-7 minutes, until the mushrooms begin to release some liquid.

Strain the dried/soaked mushrooms through cheesecloth to remove any lingering grit (saving the liquid!). Chop them coarsely and add them to the pot, along with the strained liquid, the beef broth, thyme, 2 tsp salt and 1 tsp pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 45 minutes, until the farro is tender. Discard the thyme.

2 Tblsp flour
2 Tblsp unsalted butter, room temp
4 oz creme fraiche
1/4 cup minced parsley

In a small bowl, mash the flour and butter together to form a paste, then stir by spoonfuls into the hot soup. Simmer for 5 minutes (to cook the flour), then stir in the creme fraiche and taste for seasoning.

Serve hot.

The result is a very tasty soup, hearty but not heavy. Serve with a wholegrain bread and you’ll have a nice meal for a winter’s evening. (And this recipe makes plenty of leftovers!)

All right, I know I've told you more than once that the next book in my County Cork Mystery series is coming out soon (February 3rd! at bookstores everywhere!). I was trying to figure out an appropriate way to go from exotic mushrooms to Ireland--and then I realized that on one trip to West Cork I had taken a lot of mushroom pictures. I was there at the beginning of December, and there were still mushrooms everywhere--and here they are.

Yes, that first one really is purple!

And here's the book. In An Early Wake, Maura brings music back to Sullivan's, and someone dies. But the music lives on!