Tag Archives | mushrooms

Chorizo-Stuffed Mushrooms

Chorizo-Stuffed Mushrooms

I’ve never been a huge mushroom fan, and I must admit I sigh a little when I see them coming in our Local Box. However, thanks to my persistence in cooking absolutely everything we get each week, I’ve been able to come up with recipes that make mushrooms more fun to eat.

Stuffing mushrooms is always a hit, and with large portobellos you can really go for a hefty topping. I had some Dai Due Wild Boar Chorizo on hand, and if you can get some I really recommend it for this dish, although regular Mexican-style chorizo will work as well.

Depending on the size of your mushrooms, you might have extra filling, but it makes for great breakfast tacos as well!

Chorizo-Stuffed Mushrooms

serves 2-4

4 portobello mushrooms, stems removed
1 tablespoon olive oil
Salt and pepper
8 ounces bulk chorizo
1/4 cup diced onion
3/4 cup diced tomato
2 cups torn greens, such as chard, kale, or spinach
1 cup shredded cheese (I used Kerrygold Skellig)

Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
While the mushrooms are cooking, heat a skillet over medium. Add the chorizo and cook until browned. Add in the mushrooms and tomatoes and cook until tomatoes are starting to break down. Stir in the greens and cook until wilted.
Divide the chorizo mixture among the mushrooms, piling it on top. (You might have extra filling.) Top each mushroom with shredded cheese.
Bake an additional 10 minutes.

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Mushroom Pesto Grilled Cheese

As a novice mushroom eater, I’m always looking for interesting ways to work mushrooms into my meals. Although I’ve managed to work my way up to eating whole mushrooms instead of picking out every tiny bit of ‘shroom from condensed soup, I don’t often get a craving for them. Of course, when many of your groceries are selected for you by the team at Greenling, you have to change your mind about what you want to eat, and make it what you want to eat.

I don’t remember how I thought of this combination of mushroom pesto and grilled cheese, but I know I love regular pesto with cheese and bread, so I couldn’t go much wrong.

Mushroom Pesto Grilled Cheese

For the pesto:

6 ounces button mushrooms
1/4 cup walnuts
1/2 cup fresh parsley
1/4 cup olive oil
1 large garlic clove
1/4 cup shredded parmesan cheese
1/4 teaspoon salt

Blitz everything in a blender or food processor until smooth.

For the grilled cheese:

Sourdough bread
Slices provolone cheese
Mushroom pesto

For each sandwich, butter two slices of bread on one side. Spread the pesto on the opposite side of one slice bread, add 1-2 slices of cheese, then top with the other slice of bread. Fry on the stove over medium heat for about 3 minutes a side, or until golden brown.

Leftover pesto can be used as a dip for veggies, a pasta sauce, or mixed into scrambled eggs. When storing in the fridge, add a thin layer of olive oil to the top to help prevent an unattractive browning of the pesto. If you forget, you can just scrape the darker portions off.

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Creamy Mushroom Sauce

This sauce is yummy on steak, chicken, or in the case of the picture, pork.  I recommend dredging chicken or pork in seasoned flour and browning first.  Set protein aside to make sauce then finish cooking in the sauce for smothered pork chops or chicken.

8 ounces mushrooms, cleaned and sliced

1/2 small onion, cut into thin slices

1 bay leaf

1 sprig thyme

1/4 cup dry white wine

1 cup milk

salt and pepper to taste

Use the pan you browned the meat in for maximum flavor.  You need about a tablespoon of oil in the brown to soften the vegetables.  Add the onions to the pan over medium heat.  Stir until translucent.  Add the sliced mushrooms to the pan.  Add bay leaf and thyme.  The mushrooms will give off water as they cook.  Continue stirring over medium heat until liquid is evaporated and mushrooms begin to brown.  Deglaze pan with wine and reduce by half.  Add milk.  If you are making smothered pork chops or chicken, add them back to the sauce at this point.  Simmer about 8 minutes or until liquid is reduced by half.  Season with salt and pepper to taste.  Remove bay leaf and thyme stem before serving.


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Homemade Veggie Bouillon

As a rare cold winter day hits Austin, my craving for a warm bowl of comforting soup heats up.  But who has time to spend all day chopping and simmering?  Fortunately, I have a secret weapon in my freezer I can reach for in times like these.  My homemade veggie bouillon has no msg or unpronounceable preservatives.  Just farm fresh veggies and salt.

Before you ask, yes, you really do need all the salt to preserve the vegetables.  You only use about 1 teaspoon of the bouillon per cup of water, so the overall salt content in the final soup is rather low.

Use the bouillon as the base for a homemade soup, to punch up a sauce, or mix with sour cream for a veggie dip.


Vegetable Bouillon

3 carrots,  scrubbed and peeled, cut in 1 inch pieces

3 celery ribs, cut in 1 inch pieces

1 leek, white part only, sliced

1 medium onion, peeled and quartered

12 sun dried tomato halves

8 ounces mushrooms (crimini, white button, portabla, whatever you like)

2 cloves garlic

1 bunch parsley, leaves and stems

7 ounces of salt

1 teaspoon black peppercorns

1 teaspoon pimenton or smoked paprika (optional)

Combine all ingredients in the bowl of a food processor and pulse until it forms a smooth paste.  Will store in fridge for about a week, store in freezer after that.  Use approximately 1 teaspoon per 1 cup of water.

Hints-  I have a smaller food processor, so I have to do this in 2 batches.  You can add as much as you can fit in the bowl and pulse it down to add more if you need to also.  This recipe is very versatile and you can use almost any vegetable you want.  Don’t like mushrooms?  Substitute parsnips.  Want a Mexican style soup? Use cilantro instead of parsley.  The sun dried tomatoes are pretty important to rounding out the flavor for me and fresh tomatoes would add too much liquid so I would not sub those out but experiment with your local box to find what works for you.


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Pasta with Chard and Chickpeas


This recipe is for starch lovers. In case you were wondering, I am definitely a starch lover. If I could figure out a way to make it work, I’d combine potatoes and pasta. If you have an athletic event coming up, this would be an awesome source of pre (as in, the day before) -workout fuel.

But anyway, this is another one of those versatile recipes to which you could add any combo of greens and/or veggies. I had chard and mushrooms, so I added those, but I could see this working with spinach or arugula as well. If you have leftovers, toss them with a little marinara sauce before reheating to keep them from being too dry.

Pasta with Chard and Chickpeas (adapted from Fat-Free Vegan)

1 pound whole wheat rotini
1 tbsp olive oil
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 onion, thinly sliced
8-10 cloves garlic, minced
4 ounces mushrooms, sliced
1/4 cup tomato paste
1/4 cup water
1 1/2 cups cooked chickpeas (1 can), rinsed and drained
salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.

While the pasta is cooking, heat oil in a large skillet. Add the onion and season with salt and pepper. Cook, stirring, until onion begins to brown. Add garlic and mushrooms and reduce heat. Cook, stirring, until mushrooms soften. Add tomato paste and water and stir to combine. Add chickpeas and simmer for five minutes.

Add reserved cooking liquid to chickpea mixture. Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta and add salt and pepper to taste.

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Kale-Arugula Quiche with Smoked Gouda


I served this for Easter brunch today. There’s a lot I like about this quiche, like the smoky gouda complimenting the strong-flavored greens and how easy it was to make. And, like many things I cook, it’s very adaptable. You could use pretty much any combo of greens you happen to have on hand. At the last minute, I remembered that I had some mushrooms in the fridge and threw in some of those, with no ill effects. There are no fancy spices here, just salt and pepper, but the quiche has a lot of flavor thanks to the flavorful ingredients.

Kale-Arugula Quiche with Smoked Gouda

1 refrigerated pie crust, for a 9-inch pie
2 tablespoons extra-virgin olive oil
1 leek, thinly sliced (white parts only)
6 oz kale and arugula mix, coarsely chopped (ribs removed from the kale)
Handful of white mushrooms, sliced (about 7 mushrooms)
1 cup skim milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
3 large eggs

Preheat oven to 350°.  Place pie crust into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

Heat oil in a large skillet over medium-high heat. Add leeks; sauté 5 minutes or until tender. Add greens and mushrooms, sauté 7-8 minutes or until greens have wilted quite a bit and the mushrooms have started to shrink and brown.

Combine milk and remaining ingredients in a bowl; stir well with a whisk. Stir in greens mixture. Pour filling into crust. Bake at 350° for 35 minutes.

- Stephanie

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