Posts Tagged ‘crimini mushrooms’

I have not made this soup before and after taking a look at recipes I got a basic idea of how to make this soup. One of the things that I noticed was that a lot of the recipes called for using frozen broccoli. While freezer veges are good for some things, for this cream of broccoli soup I will be using fresh. I also love the flavor of mushrooms and love a good cream of mushroom soup, so I thought that I should combine the two. Below is the recipe that I created.

10 oz. crimini mushrooms
2 TBS butter
5 cloves of garlic finely chopped
3 TBS butter
1/2 large onion, chopped
3 large broccoli crowns, cut into small pieces
1/2 cup flour
4 TBS butter
4 cups low sodium chicken broth
2 cups heavy cream
1 tsp dill weed
salt and pepper

Gather your ingredients

In a skillet melt the 2 TBS butter, then add the garlic and mushrooms.

Saute the mushrooms and garlic

Cook down the mushrooms until golden brown. Remove from the pan and set aside. Next, in the same pan, add the 3 TBS of butter. Melt and then add the onions and broccoli. Cook until the broccoli is a brilliant green and soft.

Cook the broccoli and onions

Move this to a bowl to cool. In the same pan, melt the remaining butter, and turning the heat to low, slowly add the flour. You will end up with a huge lump of the cooked flour. Turn the heat off. Then slowly add about one and a half cups of broth to the flour mixture, adding the broth slowly so as to avoid lumps.

The flour mixture with the addition of the broth

Set aside. Using a blender or food processor, in batches, add the broth, mushrooms and some of the broccoli mixture and puree. Add the pureed mixture to the pot with the flour, stirring to blend.

Pureed broccoli, mushroom, onions and garlic added to the flour broth mixture

Turning the soup pot to medium high, slowly add in the cream.

Slowly add the cream

Then add the dill, salt and pepper to taste and bring to a simmer.

Bring the soup to a simmer

Cook for about 10 minutes and serve with a warm crusty bread.

Soup is on!

Sit back and enjoy!

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I found this recipe back in 1998 when it was published by Bon Appetit Magazine. The credit for the recipe goes to Russell Ito from San Mateo, CA. The flavors in this are quite lovely. There is the delicate flavors of the shallots, mushrooms and spinach, and the cohesiveness of the mozzarella with a kick from crushed red peppers!

3 TBS extra virgin olive oil
3/4 # Aidell’s Sun Dried Tomato Sausage, cut into thick rounds
3/4 # crimini mushrooms
3/4 cup of chopped shallots
5 cloves of garlic, minced
1/2 tsp dried crushed red pepper flakes
1 10 oz. package of ready to use baby spinach leaves
1 1/4 cups of low sodium chicken broth
3/4 # cooked Penne pasta
2 cups of grated mozzarella cheese

Main ingredients

Heat the oil in a large pan over medium high heat. Add the sausages, mushrooms, shallots, garlic and red pepper flakes.

Sausage, mushrooms, shallots, garlic and red chili flakes

Saute these until the mushrooms begin to brown, about 10 minutes.

Mushrooms are browned enough to add the broth and cheese

Add the spinach

Add the spinach and broth

and the chicken broth. Toss until the spinach wilts, about 2 minutes. Then add the pasta and the cheese.

The pasta and the cheese...

Toss until the cheese melts and the sauce coats the pasta, about 3 minutes. Then season with salt and pepper to your liking. Then serve!

Dinner is served!

You can also try this with fully cooked pork sausage, or try it with a turkey sausage. I like the flavors in the sausage I use in this recipe the best!

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I love a dinner that is easy to make, tastes good, and that makes the house smell so good that you just can’t wait to eat it! This is one of those dishes!

3 pound pork shoulder roast, boned and wrapped in a sleeve
Onion powder
Garlic powder
Parsley flakes
Salt and pepper
Extra virgin olive oil
1 small onion, chopped
5 cloves of garlic, chopped finely
1 cup of chicken broth
14 Baby carrots, halved
2 good sized yukon gold potatoes, cut into good size chunks
1/2 pound of crimini mushrooms, sliced thickly
12 ounces of quartered artichoke hearts
1/2 cup frozen baby peas
Sonoma Gourmet roasted garlic rosemary oil
Parsley flakes

Take the roast out of the refrigerator about an hour before cooking and rub with thyme, the onion and garlic powders, parsley flakes and some salt and pepper.

Rub the herbs and spices into the meat

After an hour,preheat the oven to 350, and heat the oil in a large skillet and brown the meat on all sides.

Brown the roast on all sides

In the same pan, add the onions and garlic and caramelize.

Caramelize the onions and garlic

Then add the broth to the pan. Make sure to scrape up the browned bits!

Add broth to the pan and scrape up all the bits stuck to the pan

Pour over the meat, cover with foil and place this in the oven.

While this is cooking get your vegetables ready. Put them in a bowl with the Sonoma Gourmet Dip and Toss, and add additional thyme and parsley flakes.

Get your vegetables ready

After the roast has cooked 30 minutes, remove it from the oven, remove the foil and toss. Place the vegetables around the roast.

Lay the vegetables around the partially cooked roast

Return the pan to the oven and cook for about an hour or until the temperature of the roast hits 140 degrees. Remove the pan from the oven, and take the roast out of the pan, set aside and cover.

Roast is removed from the oven, and the veges go back in while the roast sits

The roast will still cook for a bit so the temperature will come up to the safe temperature of at least 145 degrees. Return the pan to the oven for 15 minutes. After 15 minutes, remove the vegetables from the oven. Slice up the meat,

Slice the pork

and serve it with your roasted veges!

Dinner is served!

Try this with a Mourvedre or a Petite Sirah!

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So, I made this great dinner last night, and the question is what does one do with leftover prime rib? Well, sandwiches are always good, but the first question I had to ask myself is what do I have in the house? Certainly, there is the beef, and I have mushrooms. Sounds good. And, I also have some onion, and there is already garlic and pepper on the prime rib…Hmmm…Wait a minute! Wait a minute! I also have Tillamook Medium Cheddar Cheese! I love it when things come together!

Well, I created this concoction before, and I have to say that is really pretty darned good and it is easy to make!

Leftover prime rib
1/2 # crimini mushrooms
1/2 of an onion
8 oz. of grated cheddar cheese

Start by cutting up the leftover slices of prime rib into 1/2″ chunks.

Prime rib cut in chunks

Coarsely chop up the mushrooms and the onions. Place 2 TBS of butter into a large skillet and add the onion.

Onions and butter are ready to cook

Heat this up and when the onions start to get translucent, add the mushrooms. When the mushrooms start to cook down and their juices come out into the pan, add the beef.

Meat, mushrooms and onions...yummy!

Cover the pan, and turn down the heat, and let it cook for about 5 minutes. Then remove the cover and stir. Let this sit covered for another 5 minutes. Stir again, and then add the cheddar cheese. Stir until the cheese melts

Cheese is added and dinner is ready!

and serve! Not very pretty, but it sure tastes good!

Tonight I will be serving this with some fresh steamed green beans, and what leftover Petite Sirah we had from last night! Try a good warm crusty bread with this. La Brea Bakery makes a really good Tuscan Bread, and this is perfect to go with this dish!

Another way to do this is to cut the meat in thin strips, and cook the same and then serve it on a really good sourdough roll with a really good Stout beer!

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Sauteed Mushrooms

There is nothing like the smell of garlic cooking in butter…and when you add a good mushroom to the mix, the aroma definitely gets the mouth watering! A simple saute of mushrooms in butter with garlic can be used a number of ways. Serve them over steak; or mix them into steamed vegetables; or use them in a soup!

Crimini Mushrooms
Fresh Ground Pepper

Start with the mushrooms and slice them, or rough chop like I have done here.

Crimini Mushrooms

Then finely chop up the garlic and add them to your saute pan along with some butter.

4 cloves of garlic with 2 TBS butter

Set your pan over medium high heat and get the butter and garlic going. When the aroma of the garlic rises, add in the mushrooms and some fresh ground pepper.

Midway through cooking

Stir it up occasionally until lightly browned and garlic is cooked through.Then serve it up!

Serve these puppies up!

What do you do with sauteed mushrooms?

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