Tag Archive: Mushrooms

Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.



First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!


2 tubes Polenta

1/2 c. vegetable broth

8 oz. ricotta cheese

1 tsp. seasoned salt

1/2 tsp.pepper blend

2 Tbsp. butter

Heat polenta with vegetable broth until the consistency of mashed potatoes.  Blend in ricotta cheese, butter, salt and pepper.

Meanwhile cook veggies in skillet with butter and olive oil.  I used 4 oz. mushrooms, 2 small zucchini, 1 small red bell pepper, 1 small yellow bell pepper, 1/2 sweet onion until tender.  Season to taste with seasoned salt and pepper blend.

Mix with polenta right before serving.

I served this with yummy homemade meatballs.

Stroganoff Style Meatballs


24 small chicken meatballs, fully cooked

8 oz. mushrooms

4 Tbsp. butter

2 c. leftover gravy

1/8 c. sherry

8 oz. sour cream

Cook mushrooms with butter.  Salt to taste.  Add gravy and sherry.  Simmer 5 minutes.  Add in meatballs and heat through.

Serve over fried potatoes.


12 chicken cutlets

8 oz. neufchatel cheese, softened

8 oz fresh mushrooms

2 Tbsp. butter

3 Tbsp. Parmesan cheese

2 Tbsp. pesto sauce

1 jar pasta sauce or 2 c. homemade

Cook mushrooms in butter.  Salt if desired.

Mix neufchatel cheese, Parmesian and pesto.  Stir in mushrooms.


Pour half jar (or 1 cup) pasta sauce in bottom of 13 x 9 baking dish.  Sprinkle with a little Parmesan.


Pound chicken cutlets until 1/8″ thick.


Divide cheese mixture into 12 equal portions.

Place cheese mixture on chicken cutlets and roll.


Place chicken into dish with pasta sauce.


Top with remaining sauce.

Sprinkle with a little Parmesan.


Bake at 350 F for 40 minutes.

Sprinkle with shredded cheese, if desired.


Continue to heat until cheese is melted.


4 c. chopped cooked (simple make ahead) boneless skinless chicken breast

2 jars light alfredo sauce

1/4 c. sherry (to rinse out the jars!)

1 lb. fresh mushrooms, sliced and sauteed in butter

2 lb. pasta cooked according to directions (I used gluten free spaghetti and broke it into thirds before cooking)

2 c. shredded Italian cheese

Mix all ingredients except shredded cheese.


Spread into a deep 13×9 baking dish.

Sprinkle with cheese.


Bake 350 F for 40 minutes or until golden.



5 lb. frozen chicken tenderloins, defrosted

4 c. homemade cream soup (I used mushroom and potato)

1/2 c. chopped onion

1/4 c chopped peppers

2 large carambola, diced

8 oz. sliced mushrooms

2 sprigs rosemary, chopped

1 tsp. thyme

1/3 c. sherry

corn starch to thicken

1/4 lb. bacon, cooked and crumbled

Combine onion, peppers, mushrooms, carambola, and bacon in skillet with a little olive oil or butter to taste.


Cook 3-4 minutes.  Add 2 Tbsp. sherry and deglaze.

Place chicken tenderloins in crock pot.  Pour vegetables over.  Pour soup over.

Cook on low 7-8 hours

Serve over rice



2 large boneless skinless chicken breasts, cut into 8 equal pieces

1 tsp each dried rosemary and thyme

1 shallot

1 small container fresh mushrooms (I used white.  Any will work)


12 dried apricots chopped (or buy apricot pieces – it should be about 1/2 cup

1/4 c. wine or sherry (I used dry white wine)

1 can Progresso mushroom recipe starter

2 Tbsp. sherry

olive oil

Chop and soak apricots in wine or sherry at least one hour, up to 24 hours.

Prepare two 13 x 9 baking dishes by spraying with cooking spray.  Place four chicken pieces in each dish.  Season with a little rosemary and thyme.

Saute sliced mushrooms and finely diced shallots in 2 Tbsp butter and 1 Tbsp olive oil until tender.  Add in apricots and wine or sherry.  Stir for a few minutes to blend the flavors.

Add mushroom starter and sherry in.  Stir to blend.

Spoon over chicken.  Cover with foil and bake at 350 F for 45 minutes.

I served it with Jasmine rice with the sauce spooned over it and a baby greens salad with apples, tomatoes, carrots, red and orange pepper.



The gang was coming over for family dinner.  Some love tuna casserole, others hate it.  The solution – one tuna casserole, the other made with ground turkey.  The recipes are identical except for the meat.  This can easily be vegetarian by leaving the meat out and using Boca Crumbles or Tofu.

For each 13 x 9 dish use:

4 cans tuna (I used a yummy Italian one on BOGO sale this week) drained and rinsed (if in oil).  I used Genova Tonno solid light tuna packed in olive oil – my new favorite!


1 lb. ground turkey, browned and drained

1 can low sodium cream of mushroom soup

1 small container sour cream

1 lb. DeCecco linguini noodles (this pasta won the taste test on America’s Test Kitchen with good reason!)also BOGO

1/2 lb. fresh mushrooms, sliced

4 Tbsp. Kerrygold butter

Cajun seasoning

1 Tbsp. minced garlic

1 chicken broth ice cube (I keep an ice cube tray of chicken broth in the freezer to add flavor to rice water, etc.)

2 c. shredded sharp cheddar cheese

Saute mushrooms in butter.  Season to taste.  I used Cajun seasoning.

Meanwhile, cook pasta according to directions with minced garlic in the water and ice cube made from chicken broth. Drain and reserve 1/2 c. pasta water.

Combine mushroom soup, sour cream, and cooked mushrooms.  Add in pasta water.

Stir in noodles. Place in 13 x 9 casserole dish sprayed with cooking spray.

Top with cheese.

Bake 350 F for 30 minutes.


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