Grilled Turkey Breast and Mushroom Skewers

Grilled Turkey Breast With Chive Butter, from Pierre Franey

Yield 4 servings

4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives


Grilled Mushroom Skewers, from Food Network Kitchens

Yield: 4 servings


4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

Baked Parmesan Mushrooms

So, while I was at the store, I saw a huge vegetable bag of mushrooms on sale (and they have a few days until they turn completely brown and gross).  What I wanted was a recipe that I could just throw into the oven and be done with it.  I think I found it.  See, my husband is currently on a restricted diet and while he was away, I cooked for myself.  Well, I have two (out of the three in the package) cooked pork chops that I need to do something with.  I’m going to slice the pork chops thinly, and toss them in with the mushrooms here.  For anyone new to my blog, I post the link to the recipe and the ingredients.  You have to go to the web site to see the instructions.

Baked Parmesan Mushrooms


1 1/2 pounds cremini mushrooms, thinly sliced (Brenda’s note: I’ll probably not be slicing, just making them smaller, like cut into quarters)
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Dublin Lawyer

Now, make this but serve it over steamed cauliflower or zucchini noodles or heck, just eat it like soup. I sounds (and looks) fantastic!


1/2 cup (1 stick) unsalted butter, softened
1 teaspoon cayenne
2 teaspoons paprika
1 1/2 cups sliced button mushrooms
1/2 cup sliced scallions
1 pound cooked lobster meat
Salt and freshly ground black pepper
1/4 cup Irish whiskey (recommended: Jameson)
4 cups heavy cream
2 cups hot cooked rice

Pan-fried chicken in mushroom sauce


2 tbsp sunflower oil
6 large, free-range chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks
700ml (1 1/4 pts) chicken stock (or water)
50g (about 3 1/2 Tablespoons) butter
1 onion, finely diced
400g (about 1-3/4 cup) mixed wild mushrooms
300ml (1/2 pt) dry white wine (can use chicken stock instead)
284ml (about 1.2 cups) pot double cream (I know it doesn’t compare but heavy cream can be substituted for the double cream)

Sausage-Stuffed Mushrooms

I wish I could find a picture of this recipe … it sounds fantastic!


3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Sausage Stuffed Mushrooms


1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Creamy Sauteed Mushrooms with Toast

All my brain could read was, “Creamy Sauteed Mushrooms …” Can you imagine how wonderful those would be served over eggs or steak?

    3/4 cup (1 1/2 sticks) butter
    1 1/2 cups chopped shallots
    1 1/2 pounds fresh shiitake mushrooms, stemmed, sliced
    1 1/2 pounds button mushrooms, sliced
    3/4 cup sweet Marsala
    2 cups (or more) whipping cream
    2 French-bread baguettes, sliced

Hungarian Stuffed Eggs – Töltött Tojás

I know … you can only have so many deviled eggs but this recipe has ham and sour cream in it!

Hungarian Stuffed Eggs – Töltött Tojás, from the Culinary Arts Institute Cooking Magic Series: Hungarian Cookbook

Yield:  6 Servings

6 Hard-cooked eggs
⅓ cup  cooked ham; finely chopped
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon pepper
3½ tablespoon thick sour cream
1 tablespoon butter; melted

Cut each egg in half length-wise. Remove yolks to a bowl and mash them with a fork. Mix in minced ham, mustard, salt and pepper. stir in the sour cream. fill the whites with the yolk mixture. Serve hot or cold.

To heat, arrange eggs filled side up in a baking dish. Brush the eggs with the melted butter and sprinkle them with paprika. Place in a 375 oven for 5 min to warm through. Serve with forks or cut into halves and use toothpicks inserted into each section.


Anchovy stuffed eggs: Sub 3 to 6 anchovy fillets for the ham and omit the salt.

Mushroom stuffed eggs: Omit the ham and decrease the sour cream to 2½ tb. Finely chop a ¼ lb of cleaned mushrooms and cook slowly in a small skillet in a little butter until browned and tender. add to the egg yolk mixture and proceed.

Stourhead’s Mushroom Soup

To make this induction/level 1 friendly, leave out the sherry.


50g (2oz) butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 potato, peeled and diced
600g (11⁄4lb) mushrooms, chopped
1 litre (13⁄4 pints) vegetable stock
1 small glass medium or cream sherry
Grated zest and juice of 1 lemon
Salt to taste
Crème fraîche, to serve

Grilled Mushrooms with Pélardon Goat’s Cheese

Ingredients (for 4 people)

12 large heads of Paris mushrooms
1 shallot
25ml dry white wine (Costière de Nîmes)
4 – 5 soft Pélous or other goat’s cheeses
salt, pepper and thyme
2 – 3 soup spoons olive oil
black tapenade (olive paste)

Creamed Brussel Sprouts with Mushrooms and Bacon

From DJ Foodie (

1 lb (454g) Brussels sprouts
2 tbsp (28g) butter or bacon fat
1 lb (454g) crimini or button mushrooms, halved or quartered
1/4 cup (28.4g) bacon bits
3/4 cup (178.5g) cream, heavy whipping
1/4 cup (60g) Dijon mustard
Salt and fresh cracked pepper, to taste

Baked Eggs with Spinach and Mushrooms

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan

Leek and Asparagus Frittata

And along the same lines:


2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Tuscan Mushrooms



1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated pecorino Romano
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

Stuffed Mushrooms

An Atkins friend made these for a pot luck at work and she reported that everyone loved them and kept bugging her for the recipe. I can see why!

24 ounces, weight White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste

Beef Stroganoff Burgers

Oh, boy. See? This is what I was thinking with so many of the sauce recipes I’ve found!

1 ½ lb. Ground Beef
3 Tbs. Italian Flat Leaf Parsley – Chopped
2 Tbs. Worcestershire Sauce
3 Large Cloves Garlic – Minced – Divided
1 tsp. Onion Powder
1 tsp. Garlic Powder
½ tsp. Sea Salt
½ tsp. Black Pepper
2 Tbs. Butter
2 Tbs. Olive Oil
2 Tbs. Cooking Sherry
1 Small Onion – Diced
6 oz. Cremini Mushrooms – Sliced
1 Cup Beef Stock
2 Tbs. Beef Bouillon Granules
¾ Cup Sour Cream
¼ Cup Heavy Cream

Spicy Crab Stuffed Mushrooms

If you can eat seafood, please do (and enjoy it for me)!

12 ounces white mushrooms, cleaned and stems removed
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound pepper Jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
2 heads radicchio, cut in half and grilled

Polish Mushroom Soup

More soup! Whenever I do make this, I’ll just leave out the flour.

16 ounces fresh mushrooms (portabella mushrooms preferred)
2 ounces dried mushrooms (optional)
1 large onion
4 tablespoons butter
juice of 1/2 lemon
1/4 cup water
6 cups rich mushroom, vegetable, or beef broth
1 cup sour cream
3 tablespoons flour
salt and pepper to taste
1/4 cup fresh dill, chopped

Brussels Sprouts with Shallots and Wild Mushrooms

I know … another recipe for Brussels sprouts. I try to vary my posts but there are times when I get obsessed (these just happen to arrive in my inbox and I say, “Oooh!”). I’ve been thinking about green bean casserole (one of those things I loved and am whining about because I “can’t” have it). While this isn’t the same thing, it’s a different take on Brussels sprouts and that’s what I like.

For brussels sprouts

3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt

For shallots
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

For mushrooms
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

November 1, 2013 Stats

This time of year has always been difficult. This year, I am especially feeling sorry for myself. Halloween has always been my favorite holiday but with the mood I’ve been in I didn’t even attempt to buy “crap” candy to hand out … I would have eaten it because it was there. This week has been a roller coaster of not only emotions but weight. See, I’m still sick (and really tired of it). Now, it’s down to just an annoying cough but I almost thought it was more than that until we got some extra strength Mucinex. At least now, the gunk in my chest seems to be breaking up in a uniform fashion, instead of deciding to hold on for dear life for a day or more. Aside from my emotional state, my body is acting odd. If I drink less than 96 ounces of water, it decides I’m not getting enough and retains … it feels like all of it. My hands, lower legs, and face bloat up. Other than the bloating, I don’t feel any other symptoms (when I first got sick, I completely forgot to drink any water and my kidneys were messing with me … now it’s nothing like that). I think right now it’s just the perfect storm (still sick, want to hibernate because the seasons are changing, “can’t” have candy, and TOM).

It doesn’t help that my eating has been all over the place, either. I had been craving pizza … really good pizza. So, I told hubby to order some and I just won’t eat the crust. Well, that first night, that worked out great! The next day, not so much. The crust glued itself to the toppings and I just said, “F**k it” and ate probably about half a piece of crust total. That’s when the scale went nuts. I’ve gone from 195 last Friday to 200 and now back down to 197. And it wasn’t just the scale that went nuts. My blood sugar has, too. I read a few accounts of Mucinex messing with blood sugar but I won’t blame it. That first night of pizza and Mucinex, my blood sugar was 114 after dinner (it’s usually between 80 and 90 something). The next morning it had dropped to 67 (and this was before eating crust). I’m not sure if it was the extra cheese or mushrooms or what. The sauce wasn’t a factor because when we ask for light sauce, it’s barely enough to change the color of the crust (which is how we like it). I have no true way to gauge the calories because this isn’t a chain restaurant we go to. So, I’m sitting here, nit picking every single thing I have or haven’t done all week so bad that all I want to do is go hide on the couch and crochet (or play a video game). I’m being more active around the house (you know, actually doing dishes, cleaning the bathroom, doing laundry, etc.) until I get too winded. Then, it’s back to crocheting or “killing demons”.

So, there you have it. This has been the ultimate “woe is life” week for me. Don’t you just feel sorry for me? 🙂 Have a great rest of your weekend! I’m going back to basics with my eating this week (you know, boring). We’ll see what kind of change that will show on next week’s stats (and my dumb mood). In the mean time, here are my stats from this week. Not much of a change (don’t know how I lost 1/2 and inch on my thigh but a loss is a loss!).

Mixiotes of Woodland Mushrooms with Mojo de Ajo

And this is one dish he uses garlic mojo. Any mushrooms will do (how can you go wrong with mushrooms AND bacon?).

Mixiotes of Woodland Mushrooms with Mojo de Ajo

Please go to the above link for directions (and video)

12 ounces mushrooms — I love a mixture of cultivated shiitakes and oysters with a handful of wild mushrooms (porcini, chanterelle, hedgehog) thrown in, sliced 1/2- inch thick (you’ll have about 6 cups of slices)
2 large (or 4 small) hoja santa leaves OR 32 large epazote leaves
2 medium-thick slices of bacon, cut into 1/4-inch pieces
1/3 cup slow-cooked garlic mojo (stirred before measuring)
1/2 teaspoon salt
1 or 2 limes, cut in wedges

Mushroom Caviar

Please go to the above link for instructions.

  • 12 ounces fresh mushrooms (the more varieties, the better – field, shiitake, oyster, chanterelle, etc), finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup butter
  • 1 tablespoon dry sherry
  • 1/3 cup curd cheese
  • 1/3 cup full fat cream cheese
  • 3 Tablespoons fresh parsley finely chopped
  • 2 Tablespoons fresh tarragon finely chopped
  • 2 Tablespoon fresh marjoram, finely chopped

Cori’s Mushroom Pizza

So, all these years later, I finally decide to make Cori’s pizza.  This is how mine turned out.  I’m a chef!  LOL!  By the way, these were fantastic (though I’d need more than one).