Stuffed Mushrooms

Due to the fact that I could eat mushrooms everyday, I am shocked that it took me so long to make stuffed mushrooms.  This was my first attempt ever and they were DELICIOUS!  I changed the recipe I found and added one of the other favorite ingredients, bacon.  I had always thought that stuffed mushrooms were really time consuming and hard to make. Boy was I wrong.  It ended up taking about 30 minutes after cutting everything up and pulling out the food processor.  The work was well worth it.  I halved the recipe I found and still had a bunch of filling left over.

Ingredients:
20 mushrooms, about 2 inches in diameter
1/2 onion chopped
2 tablespoons olive oil
2 garlic cloves chopped
2 sliced of crispy bacon, chopped
3 slice white bread
1 teaspoon oregano
1 teaspoon parsley
2 tablespoons butter
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper


Remove stem from mushrooms and finely chop, set aside.  Put cubed bread slices into food processor and chop into bread crumbs.  Add in olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place in a baking pan and spread out.  Bake at 350 for about 6 minutes, allowing bread to dry out.  While bread is baking, saute chopped mushroom stems in butter for about 5 minutes.  Add in onion, bacon, garlic, oregano and remainder of salt & pepper.  Cook until onion is translucent and remove from heat.  Let the mixture cool and then add in bread crumbs, cheese and parsley.  

Place the mushroom caps stem side down in another baking dish.  Bake at 350 for around 10 minutes, or until the mushrooms start to loose water.  Remove from the oven and then stuff with mixture.  Bake at 350 for about 10 more minutes.

Steak Stroganoff

Original recipe from Comfort Food.

I love beef Stroganoff and had come across this recipe.  It is pretty good, the dill gives it a lot of flavor.  I haven't had the chance to use dill a lot in different recipes, so I can't decide if I like that flavor.  In the future, I will post my own beef stroganoff recipe that I just throw together every now and then.

Ingredients:
1 1/2 pound beef sirloin steak
Salt & Pepper
3/4 lb egg noodles
2 tablespoons Canola Oil
1 pound mushrooms, sliced
3 tablespoons unsalted butter
1 1/2 cups sour cream at room temperature
1 tablespoon dill minced, plus more for garnish

Cut the steak across the grain into slices about 1/4 inch thick and two inches long.  Season with salt and pepper.
Boil water for the egg noodles and cook according to directions to al dente.
While cooking the noodles, brown the steak.  Heat the oil over medium high heat in a frying pan, add the steak in batches and cooked until lightly brown and still rare.  Add more oil as needed for batches.  Transfer to a plate.
After steak is cooked, add the mushrooms and 2 tablespoons of butter to the frying pan and cook over medium high heat.  Stir frequently until the mushrooms are browned.Remove from heat and stir int eh steak, sour cream and dill.  Return to medium heat and allow to simmer, stir constantly until the sour cream is heated through.  Season with salt and pepper.
When noodles are ready, drain and return to pot.  Add the remaining 1 tablespoon of butter and toss to coat.  Divide noodles on plate and top with sauce.

Serves 4.

Chicken Pasta

 This is a recipe I threw together in a pinch.  It ended up tasting amazing and I would definitely make it again!

Ingredients:

3 chicken breasts cut into small squares
1 tablespoon extra virgin olive oil
2 large cans of diced tomatoes
1 tablespoon chopped garlic
1 teaspoon red pepper flakes (optional)
2 small cans of mushrooms
3 tablespoons shredded Parmesan cheese
parsley flakes
1 package thin spaghetti, cook as directed.

Serves 4

Heat olive oil in a frying pay, add garlic and red pepper flakes, saute.  Add chicken and cook thoroughly.  Add diced tomatoes and mushrooms.  Cook until heated.
Cook pasta as directed, drain and add 1 tablespoon of shredded Parmesan and a pinch of parsley.  Coat cooked noodles in cheese and parsley, stir until combined.

Top pasta with sauce.  Garnish with parsley and Parmesan.

Chicken Marsala

This is a recipe that I received from my mother-in-law and have made a couple of changes.  When I first started making it, I did not like Chicken Marsala at all, after adding more mushrooms(my favorite) I have come to like it a little bit more.  I really had no choice as this is my husband favorite dinner.

Ingredients:
3-4 chicken breasts
1 cup flour
1 teaspoon parsley

1 teaspoon Italian seasoning (you can also use a mixture of basil and oregano)
Salt & Pepper
4 tablespoons olive oil
1 12 oz bottle of Marsala Cooking Wine
1/2 cup water
3 tablespoons flour
about 3 cups mushrooms sliced (the amount is up to you, I use more like 4 cups)

Pound out chicken breasts and cut in half.  Mix flour, parsley, Italian seasoning, salt and pepper in a shallow round dish.  Dip and cover each piece of chicken breast with mixture.  Add olive oil to a frying pan on medium heat.  Once heated, add each piece of chicken breast.  Let this cook on each side for about 7 to 10 minutes, until browned.  The chicken should be fairly thin and will not take long to cook.  Add Marsala Wine and let it cook down, about 10 to 15 minutes.  Add mushrooms and cover for about 8 minutes.  Mix water and 3 tbsp. flour, slowly mix into frying pan, whisking as you pour to avoid lumps.  Stir until the sauce thickens.  Serve over mashed potatoes.