Well, the three pounds of mushrooms came in today, so I'll be busy for a while! Here's what I have planned:
Of course, the Mushrooms Stuffed with Brie that Daphne mentioned. (Yes, that's right, she's the one to blame for all of this.
)
Also, a recipe that our dear Billy posted two years ago, in response to a search of mine, and that I'm finally trying: Cajun Mushroom Loaf.
Naturally, I'll have to include a couple of recipes from my favourite mushroom-recipe site, so I've opted for these two:
Barbecued Steak with Mushroom and Chickpea Salad
Serves 4
Ingredients:
Chicken and Mushroom Lettuce Cups
Serves 4
Ingredients:
Finally, since the stuffed-mushroom recipe only calls for one wedge of Brie, it doesn't SOUND as though it will use all of the 4.4-Oz round of Brie I bought (because slices and wedges of it are not available here), so I found the following recipe (which sounds good, anyway) to use the rest of the Brie. (Don't worry. I'll make a few adjustments, as necessary, so that all the mushrooms and all the Brie add up properly.)
Bacon and Brie Soup
Serves 4
Ingredients:
Of course, the Mushrooms Stuffed with Brie that Daphne mentioned. (Yes, that's right, she's the one to blame for all of this.
)Also, a recipe that our dear Billy posted two years ago, in response to a search of mine, and that I'm finally trying: Cajun Mushroom Loaf.
Naturally, I'll have to include a couple of recipes from my favourite mushroom-recipe site, so I've opted for these two:
Barbecued Steak with Mushroom and Chickpea Salad
Serves 4
Ingredients:
- 2/3 cup extra virgin olive oil
- 2 Tbs balsamic vinegar
- 2 Tbs honey
- 2 Tsp dijon mustard
- 2 garlic cloves, crushed
- Salt and ground black pepper
- 4 New York steaks
- 7 Oz Button mushrooms, quartered
- 8 Oz Cherry tomatoes, halved
- 1 Can Chickpeas (300g or 10.6 Oz), drained
- 1/3 Cup Chopped parsley
- Combine olive oil, balsamic vinegar, honey, mustard, garlic and salt and pepper in a screw-top jar. Shake well to combine.
- Place steaks into a ceramic dish. Pour 1/3 of dressing over the steaks. Turn to coat. Refrigerate 30 minutes to marinate.
- Place mushrooms into a bowl. Pour 1/2 the remaining dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.
- Preheat barbecue grill or char-grill on medium-high heat. Add steaks, cook, basting with marinade for 6 minutes on each side for medium or until cooked to your liking.
- Add tomatoes, chickpeas, parsley and remaining dressing to the mushrooms, toss to coat. Season with salt and pepper and serve with steak.
- Since steaks are always such a question mark here, I'm going to stick with the beef that has been reliable for me. That is not in the form of steaks, although I could cut it that way, but I'm going to make a change. Instead of serving the steaks with a side of the mushroom mixture, I'm going to serve the beef WITHIN the mushroom mixture by using less beef (I've bought two pounds, but shall use less if the proportions don't seem right), and by cutting it into slices to stir-fry, such as one would do for Pepper Steak.
Chicken and Mushroom Lettuce Cups
Serves 4
Ingredients:
- 2 tbs extra light olive oil
- 14 Oz Cup mushrooms, chopped
- 1 Red bell pepper, deseeded, finely chopped
- 14 Oz Ground chicken
- 3/4 Cup Chicken stock
- 5 Green onions, thinly sliced
- 2 Tbs lime juice
- 1 Tbs fish sauce
- 1 Tbs brown sugar
- 1 Baby cos lettuce (i.e. small Romaine lettuce)
- Heat wok over high heat until hot. Add oil, mushrooms and red pepper. Stir-fry 2 minutes. Add ground chicken and stir-fry for 5 minutes, breaking up the lumps as you go.
- Add stock and 3 or 4 of the green onions. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until stock has absorbed. Stir through lime juice, fish sauce and sugar.
- Arrange lettuce leaves on plates. Top with chicken mixture. Sprinkle with remaining green onions. Serve.
Finally, since the stuffed-mushroom recipe only calls for one wedge of Brie, it doesn't SOUND as though it will use all of the 4.4-Oz round of Brie I bought (because slices and wedges of it are not available here), so I found the following recipe (which sounds good, anyway) to use the rest of the Brie. (Don't worry. I'll make a few adjustments, as necessary, so that all the mushrooms and all the Brie add up properly.)
Bacon and Brie Soup
Serves 4
Ingredients:
- 1/2 Large Onion, chopped
- 1 Stalk Celery, chopped
- 3 Oz Rindless Brie, cubed
- 4 Oz Bacon, chopped
- 2 Tbsp Butter
- 5 Oz. Milk
- 2 Tbsp Light cream
- 15 Oz. Chicken stock
- 3 Tbsp + 2 Tsp Flour
- 1 Tbsp Vegetable Oil
- Salt and Black Pepper
- Melt the butter in a saucepan add the onion and celery and fry gently for 5 minutes until softened. Add the flour and cook for 1-2 minutes.
- Add the stock and bring to the boil and then reduce the heat and simmer for 30 minutes.
- Meanwhile, in another pan fry the bacon in the oil until golden brown. Remove any fat from the bacon and cut it into small pieces.
- After the 30 minutes cooking time, add the milk and cream to the vegetables and stir well. Add the cheese and stir until melted then add the bacon. Simmer for 5 minutes. Serve hot.
If blueberry muffins have blueberries in them, what do vegan muffins have?
It's not smoked, though. I haven't tried smoked yet. I'm still not sure about that one yet. I've just realized in the past few years I actually LIKE cheese! Baby steps, dear, baby steps! Although, I HAVE been pointing it out to William on the rare occasion he happens to be with me at a cheese counter. Soon!