Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sautèed Wild Mushrooms

2018-06-08 16.57.45

Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate my Sautèed Wild Mushrooms into a traditional dish we all love, Lasagna. My Wild Mushroom And Spinach Lasagna recipe is available by clicking on the link at the bottom of this post or you can watch any of my videos at http://www.YouTube.com/Linda Lou Hamel 

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my hanging herb garden to grab a few sprigs of fresh thyme.

Thyme

Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The stems on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

2018-06-08 15.32.41

I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems to make a mushroom stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch pieces.

Cremini Mushrooms (2)

Cremini And White Button Mushrooms

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

2018-06-08 15.52.22

2018-06-08 15.32.41

2018-06-08 15.52.22

2015-11-27-08-58-18

2018-06-08 16.08.21

2018-06-08 16.41.55

2018-06-08 16.48.39

2018-06-08 16.45.51

2018-06-08 16.53.14

2018-06-08 16.47.39

2018-06-08 16.54.54

2018-06-23 05.18.43

2018-06-08 16.57.45

 

 

 

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings
Equipment: Deep sided frying pan

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme
Note: Approx. 1 1/2 pounds of mushrooms in total.
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup of beef stock, unsalted, vegetable broth/stock or a good red wine

Directions:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter, and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they will start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Wild Mushroom And Spinach Lasagna

Advertisements
2 Comments »

Italian Sausage And Mushroom Stuffing

Sweet And Hot Italian Sausage Stuffing (3)

Sweet And Hot Italian Sausage Stuffing (2)

Sweet And Hot Italian Sausage Stuffing (1)

I’ve been talking to a lot of people who say their favorite holiday dish is the stuffing or dressing. I have to agree. My family’s traditional stuffing recipe has changed over the years. The ingredients are the same but the preparation is totally different. I remember my mother stuffing the turkey before it went into the oven. My stuffing is done separate from the bird and I believe it makes a big difference in the way a turkey cooks.

I’m going to a Christmas party this year so I’m bringing the stuffing. I’m using a disposable deep-sided pan for easy transport.

In my opinion, the best bread for the bread cubes is Ciabatta bread. Let’s talk a little bit about the bread cubes and how easy it is to make your own.

I do think that you’ll want to make a large pan or two of stuffing. Family and friends love this dish and always want extra helpings. It’s also great to serve the next day, especially with a ladle of your favorite gravy on top!

2017-12-23-08-49-05

2017-12-23 08.55.47

2017-12-23 08.53.58

2017-12-23 08.57.03

Rosemary.jpg

Sage.JPG

Thyme

thyme (2)

Flat Leaf Italian Parsley.jpg

2017-12-23-09-27-161

2015-03-09-11-41-44

2017-12-23-09-02-30.jpg

2017-12-23-09-04-55

2017-12-23 09.16.18

2016-05-01-17-06-24

2016-05-01-17-11-41

2017-12-23 10.05.53

2017-12-23 09.24.45

2017-12-23-09-27-161.jpg

2017-12-23-09-16-16

2017-12-23-09-24-481

2017-12-23 09.28.14

2017-12-23 09.50.33

2017-12-23 10.05.40

2017-12-23-10-05-531.jpg

Onions

Stuffing (2)

2015-09-28-04-31-32

Garlic

2016-11-05-16-02-04

Stuffing (5)

2017-12-24 09.25.39

2017-12-24 09.30.06

2017-12-24 09.38.01

2019-07-26 13.02.04

2020-04-29 18.22.36

2017-12-24 09.35.53

2017-12-24-09-40-04

2017-12-24 09.40.34

2017-12-24-09-41-40

2017-12-24 09.50.27

Chicken Broth.jpg

2017-12-24 10.11.04

Sweet And Hot Italian Sausage Stuffing (2)

 

 

 

 

Prep Time: 40 minutes (includes all prep and the cooking of the vegetables)
Baking Time 1 hour 10 to15 minutes
Total Cook Time: 1 hour 50 to 55 minutes
Yields: 12 servings
Equipment: 12-inch sauté pan, large mixing bowl, two 1/4-size rimmed baking sheet pans, a 13 x 9 x 2 baking dish/disposable pan

Tip:  The day before you want to make the stuffing, make the Homemade Ciabatta Croutons.

Ingredients:
2 loaves of  Ciabatta (artisanal bread)
3/4 of cup olive oil
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.

Step1: Homemade Croutons:
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.

Step 2: Stuffing:
Use 1/4 cup of butter (4 tablespoons) to grease a 13 x 9 x 2 disposable pan (or casserole baking dish).

Ingredients:
2-pints of whole Cremini mushrooms, quartered
2 tablespoons of fresh thyme leaves, roughly chopped
1 tablespoon of garlic, minced
2 tablespoon of butter, unsalted
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
In a large sauté pan over medium heat add butter and olive oil. Add the Cremini mushrooms, minced garlic, pepper, and fresh thyme leaves. Stir to combine. Cook the mushrooms for about 5 minutes. Once the mushrooms have softened and released their water, add the Kosher salt. Cook for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Steps 3 and 4: Italian Sausage And Vegetables:
Ingredients:
1 pound of hot Italian sausage, casings removed
1 pound of sweet Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 sprig of fresh rosemary

4 tablespoons butter, unsalted
1 large onion, diced
2 1/2 cups of celery diced include leafy tops
2 teaspoons minced garlic
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a large sauté pan, on medium heat, add in olive oil and sausage breaking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for around 15 minutes or until no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.

In the same sauté pan over medium heat melt butter. Add diced onions, celery, minced garlic, Kosher salt, and fresh ground black pepper. Cook until tender, about 8 to 10 minutes. Remove from the heat, allow to cool.

Step 5: The Mix:
Ingredients:

3 large beaten eggs (cage-free)
3/4 cup of Parmesan cheese, freshly grated
1 teaspoon dried oregano, chopped
1 tablespoon fresh rosemary leaves, roughly chopped
2 tablespoons of fresh sage leaves, roughly chopped
2 tablespoons of Italian parsley flat-leaf parsley, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1-quart chicken broth, unsalted

Directions:
Preheat oven to 325-degrees F.
In a mixing large bowl, add the beaten eggs, cheese, all herbs, and seasonings. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.

In another very large bowl combine the croutons (cooked bread cubes), cooked sausage, and cooled veggie mixture. Add the egg-mushroom mixture to the bowl, gently toss to combine.

Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Continually stirring gently, as you add the liquid. There will most likely be extra liquid in the bowl, that liquid will get absorbed during the baking process.

Spoon the stuffing mixture to the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake an additional 10 to 15 minutes, or until light golden brown, and a meat thermometer reads 160-degrees F. This is my Italian Sausage And Mushroom Stuffing.

Homemade Ciabatta Croutons

Maple Bourbon Brined Turkey

2 Comments »

Homemade Cajun Chicken Pasta

2016-05-27 18.01.49

Here in Florida, we have a popular restaurant/bar that serves Homemade Cajun Chicken Pasta. Every time we go that’s what I order. I just love it so much I needed to recreate it at home.

I will say, a good bit of butter goes into making of this dish, but that’s part of the reason it’s so delicious. I think once and a while it’s alright to indulge in a rich and decadent dish!

2016-04-14-11-59-21

photo-apr-10-12-14-39-pm

2018-06-08 15.32.41

2016-05-27 16.22.10

Chicken Broth

2016-05-27 16.15.24

2016-05-27-16-19-34

2016-05-27-16-23-55

2015-11-27-08-58-18

2016-05-27-16-18-32.jpg

2016-05-27 16.26.56

Thyme

thyme (2)

2014-08-07-12-36-46

2016-05-27 16.33.30

2016-05-27 16.34.59

2016-05-27 17.17.56

2016-05-27 17.01.56

2016-05-27 16.40.09

2016-05-27 17.09.49

2016-05-27 16.45.22

2016-05-27 17.19.11

2016-05-27 17.19.14

2016-05-27 17.20.52

2016-05-27 17.20.00

2016-05-27 17.20.55

diced roma tomatoes

2016-05-27 17.43.06

2016-05-27 17.25.35

2016-05-27-17-39-01

2016-05-27-17-45-46

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2020-02-14 06.04.27

2016-05-27 17.58.08

2016-05-27 17.58.03

2016-05-27 18.01.49

2016-05-27 18.01.49-2

 

 

 

 

Prep Time: 10 minutes
Cook time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: cast iron skillet and a deep-sided frying pan, 6-quart saucepot, whisk, large mixing bowl. 1-gallon zip-lock plastic bag, Microplane

Ingredients:
4 boneless skinless chicken breasts
1 1/2 pounds (1 1/2 boxes) of linguine
1 pint of white button mushrooms, sliced
4 plum tomatoes, seeded and diced
1 shallot, finely minced
3 garlic cloves, finely minced
1/4 cup of dry white wine
6 tablespoons of olive oil
8 tablespoons (1 stick) of butter, unsalted
1 teaspoon of dried thyme
1 tablespoon of fresh thyme leaves, finely chopped
4 tablespoons of Cajun seasoning
2 tablespoons of sweet paprika
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 cup of chicken broth, unsalted
1/4 cup of heavy cream
1 cup of Parmesan cheese, freshly grated (reserve 1/2 cup for garnishing each serving)
Italian flat-leaf parsley for garnish, finely chopped

Directions:
Place 4 boneless skinless chicken breast, that’s been patted dry, in a large resealable plastic bag. Add 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of sweet paprika. Let all the air out of the bag and seal it up. Using your hands, massage the chicken so all the seasoning coats the chicken. Set aside.

In a cast-iron skillet over medium melt 2 tablespoons each of butter and olive oil. Add the minced shallot, sliced mushrooms, and dried thyme. Cook the mushrooms and shallots for about 6 to 8 minutes or until the mushrooms have released all their water and become brown. Next, add the minced garlic, stirring, continue to cook for another 3 minutes. Add the white wine and simmer until all the liquid has evaporated. This process should take another 7 to 10 minutes.

While the mushrooms are simmering seed and dice 4 plum tomatoes. Transfer the diced tomatoes to a large mixing bowl. Add the sautéed mushrooms and shallot mixture and fresh thyme leaves to the same bowl, mix to combine.

Using the same skillet over medium heat, add 2 tablespoons each of butter olive oil. Let the butter melt moving the butter and oil around in the skillet to coat the entire bottom. Next, place the 4 seasoned chicken breast into the skillet. Cook the chicken breasts for 5 to 7 minutes per side until almost tender. Transfer the chicken breasts to a plate. Set aside.

Have a large pot of boiling salted water ready for the pasta. While that’s happening, thinly slice the chicken breasts on the bias. Transfer back to the plate.

In a deep-sided frying pan with a lid, start the sauce. On medium heat, melt 4 tablespoons of butter (this may seem like a large amount of butter, but there is a lot of pasta and it needs to be coated really well with butter) along with 2 tablespoons of Cajun seasoning and 1 tablespoon sweet paprika. Add 1/2 a cup of unsalted chicken broth. Let this come to a bubble. Reduce the heat to medium-low and pour in 1/4 cup of heavy cream, whisk to combine. Add the sliced chicken into the sauce. Over medium-low heat simmer for 10 to 12 minutes. Drop the pasta and cook until just al dente.

Once the pasta reaches the al dente stage, using a pair of tongs, transfer the linguine to the deep-sided frying pan with 1/2 cup of shredded Parmesan cheese. Turn the heat off and toss together until all the pasta is coated and the chicken is mixed through. The pasta will quickly absorb the sauce.

Serve my Homemade Cajun Chicken Pasta in a porcelain pasta bowl. Garnish with fresh Italian flat-leaf parsley and another sprinkling of the Parmesan cheese. If the dish is not being served immediately cover with a lid.

 

 

Leave a comment »

%d bloggers like this: