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Rice Pilaf with Peas & Mushrooms

Published by: Sarah

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1 lg. Shallot, chopped EVOO 2 c. Minute Brown Rice 1 3/4 c. Chicken Stock 1 (6 oz.) can sliced Mushrooms 1 c. frozen Petite Peas 3 T Butter Drain the mushrooms & pat dry with paper towels. Heat oil in a pan. Add the shallot & cook until softened. Add the rice & saute […]

1 lg. Shallot, chopped
EVOO
2 c. Minute Brown Rice
1 3/4 c. Chicken Stock
1 (6 oz.) can sliced Mushrooms
1 c. frozen Petite Peas
3 T Butter

Drain the mushrooms & pat dry with paper towels.
Heat oil in a pan.
Add the shallot & cook until softened.
Add the rice & saute 3 minutes.
Add the stock, mushrooms & peas.
Cover & simmer 8 minutes.
Uncover & cook until liquid is evaporated.
Finish with butter.

Categories: Recipes

Mini Spinach & Mushroom Panini

Published by: Sarah

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We had this years ago & then again recently under the big top for Cirque du Soleil. Good Olive Oil 4 c. Fresh Baby Spinach 1 lb. Crimini Mushrooms, diced Good Grating of Fresh Nutmeg Salt & Pepper 2 loaves Cubano Bread, cut into ½” thick slices Saute the mushrooms in about 2 T oil until […]

We had this years ago & then again recently under the big top for Cirque du Soleil.

Good Olive Oil
4 c. Fresh Baby Spinach
1 lb. Crimini Mushrooms, diced
Good Grating of Fresh Nutmeg
Salt & Pepper
2 loaves Cubano Bread, cut into ½” thick slices

Saute the mushrooms in about 2 T oil until liquid is almost gone.
Season with salt & pepper.
Add the spinach & render until wilted.
Season with nutmeg.
Taste & add salt & pepper if needed.
Preheat panini press.
Brush one side of the bread with oil.
Place on the a plate oil side down.
Top with a little mushroom mixture.
Top with another slice of bread & dab with oil.

Categories: Recipes

Creamy Pasta with Mushroom Sauce

Published by: Sarah

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EVOO 3 c. Mushrooms, sliced (a mix of shitaki, button & portobella) 1 Shallot, chopped Salt & Pepper ½ c. White Wine ½ c. Chicken Stock 1 c. Mascarpone Cheese ½ c. Parmigiano Reggiano Cheese, freshly grated 1# Rigatoni Pasta Fresh Chives, chopped for garnish Cook pasta to al dente while making mushroom sauce. Heat […]

EVOO
3 c. Mushrooms, sliced (a mix of shitaki, button & portobella)
1 Shallot, chopped
Salt & Pepper
½ c. White Wine
½ c. Chicken Stock
1 c. Mascarpone Cheese
½ c. Parmigiano Reggiano Cheese, freshly grated
1# Rigatoni Pasta
Fresh Chives, chopped for garnish

Cook pasta to al dente while making mushroom sauce.
Heat oil in a pan & add mushrooms & shallots.
Season with salt & pepper.
Add the wine & cook 5 minutes.
Add the stock & cook another few minutes.
Add mascarpone & stir until creamy.
Add pasta straight from the cooking pot.
Add Parmigiano.
Mix well.
Garnish with chopped chives.

Categories: Recipes

Sherried Mushroom Bisque

Published by: Sarah

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4 T Butter or Margarine ½ c Onion, chopped 16 oz. Fresh Crimini Mushrooms, sliced ½ c Cream Sherry 3 c Chicken Broth 1 (4.5 – 5 oz.) container Garlic & Herb Spreadable Cheese (such as Alouette or Rondele) 2 c ½ & ½ 1/8 tsp Salt 1/8 tsp Pepper Cornstarch Water Chopped Fresh Chive & […]

4 T Butter or Margarine
½ c Onion, chopped
16 oz. Fresh Crimini Mushrooms, sliced
½ c Cream Sherry
3 c Chicken Broth
1 (4.5 – 5 oz.) container Garlic & Herb Spreadable Cheese (such as Alouette or Rondele)
2 c ½ & ½
1/8 tsp Salt
1/8 tsp Pepper
Cornstarch
Water
Chopped Fresh Chive & Garlic Croutons for garnish

Melt butter over med. high heat and add onion.
Cook to translucent (3 – 5 min.).
Turn heat to high & add mushrooms & sherry.
Cook & stir to reduce liquid by half.
Stir in broth & bring to a boil.
Add cheese, ½ & ½, salt & pepper.
Cook & stir until cheese is melted.
IF BISQUE IS NOT THICKENED TO YOUR LIKING:
Combine 2 T cornstarch with 4 T cold water and whisk together until smooth.
Whisk into soup pot.
Keep doing this process until desired thickness is achieved.

Categories: Recipes

Mediterranean Style Stuffed Portobello

Published by: Sarah

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This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice. 4 Portobello Mushroom Caps, stems removed & wiped clean 10 oz. Frozen Chopped Spinach, thawed & squeezed dry 1 (15 oz.) can Artichoke Hearts, drained & quartered 1/4 c. Parmesan […]

This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice.

4 Portobello Mushroom Caps, stems removed & wiped clean
10 oz. Frozen Chopped Spinach, thawed & squeezed dry
1 (15 oz.) can Artichoke Hearts, drained & quartered
1/4 c. Parmesan Cheese, grated
1/2 c. Feta Cheese, crumbled
1/2 c. Whole Wheat Bread Crumbs
1 palm full Dried Oregano
Salt & Pepper
EVOO
Oil Packed Sun Dried Tomatoes
4 slices Provolone Cheese.
Cooked Brown Rice

Preheat oven to 350 degrees.
Combine spinach, artichokes, cheese & bread crumbs in a bowl.
Crush in oregano and add salt & pepper.
Drizzle with some of the oil from the sun dried tomatoes to moisten.
Blend well.
Remove the fins from the mushrooms.
Drizzle mushrooms with EVOO & season with salt & pepper.
Fill each cap with the spinach mixture.
Top each mushroom with 3-4 tomatoes.
Top with a slice of cheese.
Bake 15 minutes.
Serve over cooked rice.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Rice Pilaf with Peas & Mushrooms

Mini Spinach & Mushroom Panini

Creamy Pasta with Mushroom Sauce

Sherried Mushroom Bisque

Mediterranean Style Stuffed Portobello

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