Tag Archives: mushrooms

Goat cheese and mushroom Tart

 

Goat cheese and mushroom tart

Goat cheese and mushroom tart

Goat cheese and mushrooms are two of my very favourite ingredients. I like them anytime, anywhere, in almost any combination. I love them so much that I’m actually a little surprised that I haven’t posted a recipe using them together, before now.

In my post last week, I mentioned that we had spent a week relaxing at our family cabin. Since the entire idea behind a vacation at the cabin is to relax, I usually spend some of my time working on a new recipe or two. That might sound odd to some people, but for me, being in the kitchen, creating something new and yummy is one of my favourite ways to relax. Especially with some music playing and my husband occupying the kids. Oh, and how could I forget, a glass of wine to sip on while I work away.

As far as wine goes, I tend to be a red wine kinda girl. In this case, however, I felt like this recipe was a bit too rich for red. I chose instead to sip on a delightful Sauvignon Blanc from Serendipity Winery. It was fresh and light, which was perfect for balancing out the richness of this goat cheese and mushroom tart.

Serendipity Winery 2013 Sauvignon Blanc

Serendipity Winery 2013 Sauvignon Blanc

All in all, I would say this recipe completely sums up my idea of a perfect, relaxing day. I hope you enjoy it!

397g package of frozen puff pastry, thawed

2 oz cream cheese, softened

2 oz goat cheese

1 tbsp garlic chives

1 tbsp butter

1 tbsp extra virgin olive oil

1 (14g) package of dried porcini mushrooms

1 Cup portabello mushrooms, sliced and then halved

1 large shallot, minced

4 pieces of asparagus, trimmed

salt to taste

Preheat the oven to 400 degrees Fahrenheit.

 

Start by re-hydrating the porcini mushrooms according to their package directions.

While the mushrooms are re-hydrating, roll out the puff pastry to form a rectangle that’s about 10″x12″. Place it on a baking sheet lined with parchment paper and set aside.

Blend together the cream cheese, goat cheese and chives. Gently spread the mixture evenly over the puff pastry.

Once the porcinis are ready, heat the butter and olive oil together in a skillet over medium heat. Add the shallots and cook for 1 – 2 minutes, until just starting to sweat. Add the portobello mushrooms, cook for a just a few minutes, then add in the porcinis. Continue cooking for a couple minutes longer until the mushrooms are tender. Season with salt.

Evenly spread the mushroom mixture over the cheese and pastry. Top with the asparagus, cutting it into smaller pieces if you like.

Bake for 20 – 25 minutes until the crust is golden and flaky.

 

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Valentine’s Day dinner

Valentine's Day dinner

Mushroom thyme risotto with pan roasted chicken and port and fig reduction

 

Valentine’s day is just a couple of days away now and I’m working on my menu for the evening. Β My husband and I don’t usually go out for dinner on Valentine’s Day. Instead, we’ll go out for dinner on a different night and then spend Valentine’s at home making a special dinner. Date night dinners at our house often include risotto. It’s my ultimate favourite dish. It’s creamy, delicious, comforting and it can be made several different ways. For Valentine’s Day this year I’m making a mushroom thyme risotto and pan roasted chicken with a port and fig reduction. This is a recipe I tried out a few weeks ago. I enjoyed it so much that I’ve decided that I need to make it again. It takes a bit of time, about an hour and a half from start to finish, but it’s entirely worth it. Continue reading

Stuffed Mushroom Caps

 

With Christmas only a few weeks away, the month of December is full of celebrations. We’re always entertaining or going to someone else’s house to be entertained with an appy or treats to share. I love appetizers and would eat most of my meals this way if I could. One of my favourites has always been stuffed mushrooms. I have a few variations that I’ve made in the past, usually seafood or veggie based, but this time I decided to play around with a meatier version and used italian sausage. I used the mild variety but you could use hot italian sausage if you like things a bit spicier.

Most of the timeΒ I like having my kids help me in the kitchen, but if I’m playing around with a new recipe idea I like to work on it when my kids are at school. It makes it a bit easier to focus on what I’m doing. Let’s face it, this whole baby brain thing doesn’t seem to ever fully go away. If I don’t act on a thought quickly, it could be lost forever. For this recipe that meant I had to uncork a bottle of red at 10:30 am since my daughter gets home from preschool at 11:30. I’m not shy around wine (obviously, given the name of my blog), but it did feel really weird opening a bottle of red wine that early in the day. Maybe it’s just that it felt odd to cook with it while not being able to drink it. In any case it might be time to change things a bit and start cooking later in the day.

Mushroom caps with italian sausage stuffing

 

24 mushrooms, stems removed

1 lbs Italian sausage

1 Cup onion, diced small

2 garlic cloves, minced

1 Cup fennel, diced small

1/2 Cup red wine

1/2 Cup roasted red peppers, diced

1/4 – 1/2 Cup bread crumbs

1/4 Cup fresh parsley, chopped

1/4 Cup fresh basil, chopped

1/2 Cup parmesan cheese

Preheat the oven to 375 degrees Farenheit.

In a large skillet heat 1 tbsp extra virgin olive oil. Remove the sausage from the casing and add it to the skillet with the onions, garlic and fennel. Continue cooking, breaking the sausage up as you go, until the sausage is cooked through and the vegetables have softened. Stir in the roasted red peppers and then add in the wine, scraping up any brown bits on the bottom of the pan. Simmer for a minute or two. Mix in the breadcrumbs a little at a time until any liquid is absorbed. Gently toss in the parsley and basil.

Italian sausage stuffing for mushroom caps

Fill the mushroom caps with the sausage mixture and place on a baking sheet. Top each cap with some parmesan cheese and bake for 15 – 20 minutes.

 

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