Crepe Stack with Mushroom Sauce

SONY DSC

Crepe Stack with Mushroom Sauce
 
Crepe Stack with Mushroom Sauce This is a very savory rich dish that will delight your taste buds. The idea of crepes stacked is genius. Thank you Mr Brown for your creativity. Be sure to start the crepe batter an hour before your ready to assemble the stack.
Author:
Recipe type: Breakfast
Ingredients
  • 1 cup diced yellow onions
  • 3 tablespoons butter
  • ⅔ pound shiitakes, stemmed and sliced thinly
  • ⅓ pound creminis, ½ thinly sliced, ½ fine diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 4 ounces milk
  • ½ cup mild white cheese, mozzarella or provolone, shredded
  • Savory crepes, recipe follows
  • 2 tablespoons chives, thinly sliced
  • ¼ cup Parmesan, shredded
  • Savory Crepes:
  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • ¼ teaspoon salt
  • ¼ cup chopped herbs, spinach, or sun-dried tomatoes
  • Butter, for coating the pan
Instructions
  1. In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie.
  2. On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.
  3. For the Crepes
  4. In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  5. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling.
  6. Tip: make the mushroom sauce before cooking the crepes. As you cook the crepes, start to assemble the stack with the filling one at a time.

 

Mushroom Chestnut Soup with Truffle Oil

mushroom-truffle-soup

Mushroom Chestnut Soup with Truffle Oil
 
Prep time
Cook time
Total time
 
Mushroom Chestnut Soup with truffle oil My husband loves all things mushroom. For his birthday a made this soup adapted by Jennifer Joyce for a starter and it was wonderful. It is very rich in flavor so a small bowl is just enough. Prep time 20 minutes Cooking time 28 minutes Serves 8 cups
Author:
Recipe type: Appetizer
Ingredients
  • 1 oz dried porcini mushrooms
  • 6 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • ½ teaspoon each salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 lbs white button or Portobello mushrooms, with stems trimmed and finely chopped
  • 3 oz vacuum packed chestnuts, finely chopped
  • 2 ½ cups chicken or vegetable stock
  • ½ cup half and half
  • Juice of ½ lemon
  • Chives, chopped for garnish
  • Truffle oil, to garnish
Instructions
  1. Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes. Put the olive oil in a medium sized saucepan, heat to medium high, and add the onion, salt and pepper. Sauté for 4 minutes, then add the garlic. Reduce the heat to medium and sauté; for 2 minutes. Add the fresh mushrooms and chestnuts, and sauté for an additional minute before adding the stock.
  2. Drain the porcini, reserving the liquid. Rinse, chop finely and add to the soup. Strain the liquid through paper towels to catch any remaining grit or dirt, pour the strained liquid into the soup and cook for 20 minutes. Stir in the cream and lemon juice, season to taste, then transfer to a blender and puree. Return to the saucepan to warm through. Serve in cups or bowls, garnished with chopped chives and drizzle of truffle oil.
Notes
The soup can be made 2 days before, refrigerated and reheated. I may also be frozen for up to 4 weeks.

 

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms

artichoke-sundried-tomato-cheese-chicken-breasts

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms
 
Stuffed Chicken Breast, Artichoke, Sun-Dried Tomato Mushroom I love to stuff chicken breast with anything! All these ingredients make a great combination to what could have been another boring chicken breast meal.
Author:
Recipe type: Main
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • ¾ cup chopped marinated artichoke hearts
  • ½ cup chopped marinated sun-dried tomatoes
  • ½ cup mushrooms chopped
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 2 tablespoons chopped garlic
  • ½ cup cooking sherry
  • 1 tablespoons butter, divided
  • ½ cup grated Parmesan
  • 2 tablespoon finely chopped Italian parsley leaves
  • 4 boneless, skinless chicken breasts
Instructions
  1. In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the mushrooms salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with ¼ cup of the cooking sherry. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Let it reduce down.
  2. Remove from the heat and allow cooling before stuffing the chicken breast.
  3. Rinse, trim and pound out chicken breasts to about ¼-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  4. Put ¼ of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with twine. (much easier to work with then toothpicks) Repeat with remaining chicken breasts and stuffing.
  5. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining cooking sherry.
  6. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 155 degrees F on an instant-read thermometer, about 10 minutes. Let rest for about 5 minutes before slicing.
  7. Remove the chicken to a cutting board and cut off the twine. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

 

 

Grilled Chicken with Creamy Grits and Mushroom Sauce

grilled-chicken-grits-mushrooms

Grilled Chicken with Creamy Grits and Mushroom Sauce
 
Grilled Chicken with Creamy Grits and Mushroom sauce. This dish is delish! Taking cooking classes at the “Wooden Spoon” is helping me to created meals my husband keeps asking for. I personally like to let the chicken marinate all day to help bring out the rosemary flavor.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For the chicken, get this going early!
  • ½ cup olive oil
  • 4 tbsp chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 4 skinless chicken breasts
  • For the sauce;
  • 2 cups beef stock or canned beef broth
  • 2 cups chickens stock or canned low –salt chicken broth
  • 5 ounces thinly sliced pancetta, cut into matchstick-size strips (about 1 cup)
  • 8 ounces fresh white button mushroom, stemmed, sliced (about 3 cups)
  • For the Creamy Grits;
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 4 tbsp (1/2 stick) butter
  • 2 cups quick-cooking grits
Instructions
  1. Make chicken
  2. Mix oil, garlic and rosemary in 13 x 9 dish. Sprinkle chicken with salt and pepper. Add oil to mixture; turn to coat. Cover and refrigerate chicken at least ½ hour, turning once.
  3. Bring stock, cream and butter to simmer in heavy saucepan over medium heat. Gradually, whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
  4. Sauce:
  5. Boil both stocks in heavy medium saucepan until reduce to 1 cup, about 15 minutes. Remove from heat.
  6. Cook pancetta in a 10” cast iron skillet over medium-high heat until crisp and golden about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and sauté until golden about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 15 minutes. Mix in pancetta and sage.
  7. Meanwhile prepare stovetop grill, both at medium high heat. Remove chicken from marinade. Pat dry. Grill until cooked through, Turing occasionally, about 10 minutes.
  8. Place grits on plate. Place chicken on top of grits. Spoon sauce over chicken and grits.
  9. Serves 4.

 

Raw Zucchini Lasagna

raw-zucchini-lasagna

Raw Zucchini Lasagna
 
This is a very delicious and easy raw dish. I suggest making it a day in advance to allow it to set and seal in the flavors. Use a 8 X 8 casserole dish with lid to serve 1 to 2 people.
Author:
Recipe type: Main
Ingredients
  • 5-6 Large Zucchinis Peeled and Sliced thin long ways
  • 2 to 3 Cups sliced Portabellas or Baby Bella’s Mushrooms
  • 2 Cups Filtered Water
  • Juice of 1 lemon
  • ¼ Cup of Olive Oil
  • 1c Raw Goat Cheese or regular goat cheese if unable to get unpasteurized
  • 2T Chopped Fresh Flat Leaf Parsley
  • 1T Chopped Fresh Oregano
  • 1T Chopped Fresh Basil
  • 3 Cups Raw Marinara Sauce (see marinara sauce recipe)
  • Add chopped tomatoes and fresh sliced basil for garnish.
  • Cheesecloth
Instructions
  1. Thinly slice the zucchini the long way. This can be done by hand or with a mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice along with the sliced mushrooms. This will help the zucchini to be more flexible. You will need enough slices to completely cover the bottom of the pan two times (you can marinate longer if you want). Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.
  2. When Ready to assemble lasagna, in a small bowl, combine cheese, parsley, oregano, basil and pinch of celtic salt. Allow these ingredients to warm to room temperature, then stir well until smooth and easy to spread.
  3. Assemble the lasagna:
  4. STEP ONE: Don't forget to lay the cheesecloth down first, it is very important. Pat dry the marinated zucchini slices then lay slices of Zucchini so that they are overlapping each on the bottom of pan. Cover bottom.
  5. STEP TWO: Spread a thin layer of the cheese. I drop spoonfuls around and carefully spread while holding down on the zucchini with my other hand till bottom layer is covered.
  6. STEP THREE: Spread out a layer of mushrooms over the cheese spread.
  7. STEP FOUR: Pour a layer of the marinara sauce and spread over till completely covered.
  8. Repeat the steps two more times or more if desired.
  9. Zucchini slices
  10. Cheese spread
  11. Mushrooms
  12. Marinara sauce
  13. Stop with the remaining marinara- you can also add some chopped tomato and sliced fresh basil to the top to make it look real pretty!
  14. Then pull up on the cheesecloth to tighten it up and then cover tightly with plastic wrap and refrigerate.
  15. Serving the lasagne:
  16. The vegetables and marinara sauce will have released a lot of liquid overnight in the refrigerator.
  17. Using the ends of the cheesecloth, carefully lift out the lasagna (it may take 2 people). Drain the lasagna for a few moments (hold it up and allow to drip, pat the bottom of the cheesecloth on top of a towel or paper towel)
  18. After draining the lasagna and draining and drying the the pan, put the lasagna back into the pan.
  19. Slice and Serve