Red Wine Sauteed Mushrooms

Red Wine Sauteed Mushrooms

One of my favorite meals is a perfectly grilled steak. The only thing better is a perfectly grilled steak with the perfect side. I like to make Red Wine Sauteed Mushrooms with my steaks for the perfect sides.

The Recipe:

The Tools:

• Saute Pan

The Ingredients:

• 5 Baby Portobello Mushrooms, washed and sliced
• 4 Garlic Cloves, mince
• 1 Shallot, diced
• 3 Tablespoons Butter
• 1/2 Cup Red Wine
• Salt and Pepper

The Method:

In the saute pan, melt the butter over medium high heat. Once the butter is melted, add in the garlic and shallot. Season with salt and pepper. Saute the garlic and shallot until lightly browned. Stir in the mushrooms. Continue to saute until mushrooms are lightly browned. Stir in the red wine and continue to saute until reduced. Serve alongside or over your perfectly cooked steak.

Happy eating!

Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes

It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, it doesn't matter. I just like the flavor. But I think that one of the things that is often overlooked, is what goes down on the plate next to what you just perfectly grilled! I like to do some simple sauté mushrooms as a side when I grill.

The Recipe

The Ingredients:

• 1 Package of Mushrooms - Washed and Quartered
• 1 Shallot - Diced
• 3 Garlic Cloves - Minced
• Salt and Pepper
• 2 Tablespoons Butter
• Red or White Wine (Optional)

The Method:

Shallots, Garlic, and Mushrooms Ready for the Pan

Remember when I said this was simple? In a large skillet, melt the butter over medium heat. Add in the mushrooms, shallot, and garlic. Season with salt and pepper. Stir the vegetables around occasionally. When the mushrooms are evenly brown, no more than 10 to 15 minutes. Remove from the heat and it's time to eat!

To add a little more flavor, add some red or white wine. The mushrooms will absorb the flavor and have a little but more pop!

Happy Eating!

Weekly Favorites 10/29/18 to 11/3/18

It's a new week, with a new batch of favorites! I've got some articles and recipes that I'm really

excited about this week!

Quick Sautéed Mushrooms with Fresh Herbs - via Real Food for Life

Sometimes when I grill steaks, I like to get fancy and sauté some mushrooms in butter with shallots and garlic and maybe a little red wine. These herbed mushrooms are a great variation on that. I can't wait to try it out on the next steak night!

Quick Sautéed Shiitake Mushrooms with Fresh Herbs #recipe #mushroomhttps://t.co/kamsgci7Ou pic.twitter.com/MJZyvPEAw1

— Diana J Herrington (@DancinginLife) November 2, 2018

Grilled Chicken - via Times Food

I love grilled chicken. In fact, the post from way back when I decided to reboot my blog, was for grilled chicken! This grilled chicken recipe has an Indian flavor to it and uses ingredients like garam masala, coriander, and cummin!

SUNDAY SPECIAL : Grilled Chicken #Recipe https://t.co/hGTefIYzdm pic.twitter.com/yXPvPrvGmR

— Times Food (@TOIFood) October 28, 2018

Spiced Baked Eggs with Potatoes - via Home Style

When I saw the picture of these baked eggs and potatoes, I was hooked! Whenever I'm at a restaurant and they have a breakfast with eggs and potatoes, it makes ordering so easy for me!

Spiced Baked Eggs with Potatoes = 😋

Find the #recipe to make yours here: https://t.co/3B0lOWtRHC pic.twitter.com/F3LaFnpEqF

— HomeStyle Magazine (@homestylemaguk) October 28, 2018

Chef's Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins - via Portola Hotel

Well, Thanksgiving is right around the corner! I always like to try something special for Thanksgiving to mix it up a little bit. I think these muffins will make a great Thanksgiving breakfast!

NEW on our #ItsAllRightHere Blog - Chef's Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins! #recipe #portolahotel https://t.co/N9G49UpcX2

— Portola Hotel & Spa (@PortolaHotel) November 3, 2018

Mushroom Risotto

Mushroom Risotto

Risotto is one of those things I always heard was really hard to make. But once I watched someone make it, and how simple it is, I had to try it fr myself.

The Recipe:

• 1 Onion - Diced
• 3 Garlic Cloves - Minced
• 1 Quart Chicken Broth
• 1 Cup Arborio Rice
• 2 Tablespoons Butter - divided
• 1 Package Portobello Mushrooms - Sliced
• 1/4 Cup Dry White Wine
• Spinach - Rough Chopped (optional)
• Salt and Pepper
• 1/4 Cup Ricotta Cheese
• 1/4 Shredded Mozzarella Cheese

Sauté the rice in butter
until translucent

In a saucepan, heat the chicken broth to a slow simmer. In a heavy bottom Dutch oven, melt 1 tablespoon of butter. Over medium-high heat, sauté the arborio rice until translucent, or not quite browned.



Remove the rice from the pot. Add the remaining tablespoon of butter. Sauté the onions and garlic until slightly browned. Deglaze the pan with the dry white wine. Return the arborio rice back to the pot and reduce the heat to medium. Season with salt and pepper.

Add the broth one ladle
at a time

The next step is where it can get a little tricky. It's not hard, it just takes patience. Add the chicken broth to the rice, one ladle at a time. The rice is going to slowly absorb the chicken broth. Don't rush it by turning the heat up too much or the chicken broth will evaporate instead of absorbing in to the rice. Stir the rice occasionally. As the chicken broth absorbs into the rice, add another ladle one at time.






When the last ladle of broth has been added, add the mushrooms. The mushrooms will cook quickly. When the broth is fully absorbed, the mushrooms are done.

Add the spinach
at the very end

If you are adding the spinach, stir it in just before turning off the heat. The remaining heat in the rice will cook it.

Remove the pot from the heat. Stir in the ricotta and mozzarella cheese. 

Some other variations to try are mushroom and asparagus, summer veggies, or pumpkin for the fall!

Happy eating!

Green Bean Casserole

This is a little late for Thanksgiving, but trust me it will come in handy for next year. A few years back, I was trying to avoid eating canned items and realized I really didn't like the traditional green bean casserole that would appear each year at Thanksgiving. Don't get me wrong, I like green bean casserole, I was just looking to improve upon a good thing. So I looked up a few recipes and set out to create my own homemade green bean casserole.

What You'll Need:

Green Bean Casserole

• 4 Tablespoons Butter
• 2 Shallots - Diced
• 6 Garlic Cloves - Minced
• 1/2 Pound Portabello Mushrooms - Chopped
• 1/4 Pound Shitake Mushrooms - Chopped
• 1/4 Pound Oyster Mushrooms - Chopped
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1 Cup Dry White Wine
• 1 Pound Green Beans
• Salt and Pepper
• Flour
• French Fried Onions

Boil water in a large pot. Wash the green beans and cut the ends off. I usually cut the green beans in half to make it easier to serve later. Cook green beans in the boiling water for 4 minutes. Drain the water out and set the green beans aside. 

In a large skillet, sauté the garlic and shallots in the butter over medium-high heat. Add the mushrooms and stir. Add salt and pepper to taste. Once the mushrooms begin to cook down and release their juices, add the heavy cream, chicken broth, and dry white wine. Reduce heat to medium so the cream doesn't scald. Let the mixture cook together and reduce. Sprinkle in enough flower to thicken the sauce. This will keep it from settling on the bottom. Combine the mushroom sauce with the green beans in a baking dish. Coat the top with French fried onions. Bake for 30 minutes at 350 degrees. 

If you are feeling adventurous, try making your own fried onions. The recipe can be found here.  

Happy eating.