September is National Mushroom Month. So in honor of that here's a few of my favorite mushroom recipes.
Portobello Florentine
4 Portobello Mushrooms (about 5" in diameter)
1/2 cup Basil Pesto (homemade or store bought), divided use
5 oz frozen chopped Spinach thawed and well drained
1/2 cup Ricotta Cheese
2 medium Roma Tomatoes, chopped
Remove stems from mushrooms. Spread stem side of mushroom with 1/4 cup of the pesto. Place caps stem side up in a shallow baking pan. In a small bowl combine remaining pesto, spinach and ricotta cheese. Divide mixture among mushroom caps. Bake uncovered at 350 for 20 minutes or until mushrooms are tender and filling is heated through. Sprinkle with chopped tomatoes.
Shelly's Crab Stuffed Mushrooms
12 fresh Mushrooms, large (I use Crimini)
1 Tablespoon Butter
1 small Yellow Onion, chopped fine
2 Green Onions, diced
2 cloves Garlic, minced
1 6 oz. can Crab Meat
1/3 cup Mayonnaise
1 Tablespoon Prepared Horseradish
1/4 cup Parmesan Cheese
1/4 cup Italian Blend Cheese, shredded
1/4 cup Italian Breadcrumbs
Salt/Pepper to taste
Olive Oil
Remove the mushroom stems and chop, set the mushroom caps aside. In a skillet, melt the butter and add the onions and cook till golden. Add the garlic and chopped mushroom stems. Saute' for a few minutes. Mix onion mixture with crab and allow to cool for a few minutes. Add mayonnaise, horseradish, cheeses, and bread crumbs. Mix well and season with salt and pepper as needed. Spoon the mixture into the mushroom caps and place them on a baking dish. Drizzle with olive oil and bake at 350 degrees F for 25-30 minutes.
Shelly’s Mushroom-Prosciutto Frittata
1 T Olive Oil
1 large Onion, coarsely chopped
1 cup sliced Brown or White (or combination) Mushrooms
1 medium Red Bell Pepper, coarsely chopped
8 large Eggs
2 oz. Prosciutto, chopped into 1/2 inch pieces
3/4 c. shredded Parmesan
1/8 t. freshly ground Black Pepper
Adjust broiler rack to within 4 inches of broiler element. Turn on broiler. Heat oil in 12 in. oven safe skillet over medium heat. Add onion. Raise heat to med-hi and add mushrooms. Add bell pepper. Continue to cook until mushrooms are golden and peppers are soft, about 4 minutes, stirring occasionally. Beat eggs with a whisk until foamy. Add prosciutto, parmesan and black pepper; mix well. Reduce heat to medium and pour egg mixture into the skillet. Be sure to distribute the veggies, meat and cheese throughout the skillet. Cook, without stirring, until just the surface is runny, about 7 min. Place the skillet under the broiler and cook until surface is set but not brown, about 2 min. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges.
Shelly's Chicken Marsala
1/2 Yellow Onion, diced
4-5 sliced Crimini Mushrooms
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Marjoram
3 tablespoons Flour
4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness
1 tablespoon Olive Oil
1/2 cup Chicken Broth
1 tablespoon Lemon Juice
1/4 cup Marsala
1 Green Onion, diced
Saute onion and mushroom till golden. Remove from pan set aside. Combine the salt, pepper, marjoram and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Add onion and mushroom back to pan. Add green onion. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken.
Steak Topper Button Mushrooms
3 tablespoons extra-virgin Olive Oil
1 1/2 pounds whole small Button Mushrooms, wiped clean
2 tablespoons Butter
Kosher Salt
1 tablespoon minced Garlic
1 1/2 teaspoons fresh Thyme, chopped
2 tablespoons Lemon Juice
1/2 cup White Wine
1 tablespoon chopped Parsley
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately with a nice steak.
Random Mushroom Facts:
* There are over 38,000 mushroom varieties. Many are poisonous.
* a Portobello mushroom has more potassium than a banana.
* Pennsylvania produces 61% of the total of all U.S. mushroom production.
* Some famous victims of mushroom poisoning: The Great Buddha, the Roman Emperors Tiberius and Claudius, banquet guests of the Emperor Nero, Alexander I of Russia, Pope Clement II, King Charles V of France.
