French Onion Soup Stuffed Mushrooms

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8

Ingredients

■2 Tablespoons Butter
■2 whole Large Onions, Halved And Sliced Thin
■¼ cups Beef Broth
■7 dashes Worcestershire Sauce
■Splash Of Red Or White Wine
■½ cups Grated Gruyere Cheese (can Use Swiss)
■Kosher Salt
■24 whole White Or Crimini Mushrooms, Washed And Stems Removed
■Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

http://thepioneerwoman.com/cooking/2010/11/french-onion-soup-stuffed-mushrooms/

Mushrooms Stuffed with Brie

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8

Ingredients
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese
Preparation Instructions
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

http://thepioneerwoman.com/cooking/2009/11/mushrooms-stuffed-with-brie/

Coq au Vin

1 whole cut up fryer chicken (this is a whole chicken the butcher has cut into pieces.)
4 slices bacon, cut into small pieces
1/2 medium onion, diced
1/2 cup roughly chopped carrots, washed and unpeeled
5 cloves garlic, minced
2 tablespoons butter
1 pound sliced white mushrooms
2 cups Burgundy wine
1 pound pasta (egg noodles or fettuccine)
2 tablespoons butter
Fresh minced parsley
Salt and Pepper to taste

Sautee bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
Cook pasta until al dente. Drain and toss with 2 tablespoons butter.
Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Delicious!

http://thepioneerwoman.com/cooking/2009/08/coq-au-vin/

Stuffed Mushrooms, Baby

24 ounces white button mushrooms, washed and stems removed and finely chopped
1/3 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup dry white wine
Salt and pepper to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

http://thepioneerwoman.com/cooking/2009/08/stuffed-mushrooms-baby/

Mushroom Bacon Breakfast Strata

10 slices bacon, cut into 1/2 pieces
12 white mushrooms, sliced
8 eggs, beaten
1/2 cup half & half
salt and pepper to taste
4 ounces cream cheese
1/2 cup grated cheddar cheese
10 ounces Stacy’s Simply Naked Pita Chips

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet.
Add mushrooms to skillet (don’t clean skillet first) and cook until done.
Mix eggs, half & half, salt, and pepper.
Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten.
Tear pieces of cream cheese and evenly distribute over the top.
Distribute mushrooms and bacon over the top, followed by the cheddar cheese.
Pour egg mixture evenly over all ingredients.

Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set.

Cut into squares and serve immediately.

Enjoy!

http://thepioneerwoman.com/cooking/2009/06/mushroom-bacon-sausage-strata/

Pioneer Woman’s Spinach Salad

3 eggs
7 slices thick cut, peppered bacon
1 small red onion (or 1/2 large onion)
1 package white button mushrooms (about 12 mushrooms)
8 ounces baby spinach, washed, dried, and large stems removed
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
Dash of salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add’l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

PW’s Chicken Scallopine

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness.
Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

People will fall in love instantly.

They’ll like the pasta, too.

Enjoy!

Love,
P-Dub

http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/