Marinated Mushrooms

Marinated Mushrooms | www.bellalimento.com

Last week was unintentionally dessert week on the blog. It was hard to miss our parade of chocolate. I know you saw them all. It’s hard to look away from Warm Chocolate Nutella Melting CakeBrown Butter Chocolate Chip Cookies and  S’Mores Panna Cotta . I go for a few weeks of blog posts until I realize I have neglected my sweet tooth and then I tend to get a little carried away and over compensate for said lack of baking. Sigh. Which is exactly why I don’t bake more often. I eat it all. Then I want more. Double sigh. I am a sucker for sweets. Are you saying no duh Paula (and is it suddenly the 80′s again? Where did that phrase get dug up from) What do sweets have to do with marinated mushrooms? Nothing at all. Just marks our return to cooking for a few weeks.

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Couscous with Mushrooms and Herbs

 

I’m not sure what took me so long to jump on the couscous train. I suppose better late than never eh? Regardless I’m glad I finally did. It is pretty incredible. Little balls of pasta-liciousness bursting with flavor. Almost like savory boba balls (you know the ones in bubble tea or at the fro-yo shop) without the liquid burst. Okay not at all like boba balls I just also happen to like those. A lot. Like I have a 7 pound jar in my Amazon cart right now. I don’t kid about food. Ever. What else do I love? Mushrooms. Mushrooms plus Israeli couscous = happy happy happy.

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Spinach Stuffed Mushrooms

This post brought to you by Nature’s Pride Bread. All opinions are 100% mine.

Fall is one of my favorite times of year. The weather is cooler which means we can open the windows, fire up the oven and bust out our boots and cardigans. It makes me want to cook even more. We typically have friends over at least once a week. I like to have a small appetizer ready to go when they arrive.

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Rosemary Skewered Grilled Mushrooms

Who needs skewers when you have rosemary? That aromatic herb can be used for so many things. Which is a good thing considering I have a bush of rosemary as large as my car. I’m ALWAYS looking for uses for that hearty herb and one of my favorites is to use it as a skewer. You don’t ever have to remember to soak it for 30 minutes prior to using (pesky wooden skewers) and it lightly flavors the food you’re skewering. AND there’s no washing a metal  skewer afterwards (you know how much I hate doing dishes)!

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Braised Pork with Rosemary and Mushrooms {Arrosto con il Rosmarino}

I could tell you how incredibly insanely delicious that braised pork roast is in the photo. OR how I used it to make not one but three meals. But I know you see that gorgeous cassis Le Creuset in the photo and you see giveaway in the title and now you’re heart is beating a little faster and you’re just not thinking clearly. It’s not your fault. It is Le Creuset after all. So I’m just going to get right to it. Christmas is coming a little early for someone. ONE lucky bell’alimento reader is going to WIN one of those for her {or him} self!

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Carote con Funghi {Carrots and Mushrooms}

Happy New Year! Was one of your resolutions to eat more Veggies? Well this year I tried not to make any resolutions but adding more vegetables to your diet is always a good idea. Besides, when they’re bright and happy like this carrot and mushroom dish, they’re hard to resist!

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Funghi Trifolati {Sauteed Mushrooms}

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We love mushrooms! Yes, it’s true. If you search for mushrooms on bell’alimento you’ll be inundated with recipes. I make no apologies for that. Long live the shroom ; ) And now that I am a contributor for The Mushroom Channel you’ll be seeing even more shroom recipes! So naturally because we love them I’m always looking for ways to incorporate mushrooms into our meals.  

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Capellini ai Funghi e Caviale {Angel Hair w/Mushrooms & Caviar} + GIVEAWAY !

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It’s almost Mother’s Day! Yes, that’s right, honey are you listening ; ) For me, it’s a day when all I really want is peace & quiet in the house {Miss Priss, Middle Man & Bruiser you listening} & for someone else to cook for me. And if there happens to be a little something extra well then that’s just icing on the cake! Okay maybe a nice bottle of wine too ; ) 

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Bistecche ai Funghi {Steak w/Mushrooms}

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Ah steak & shrooms, they just go hand in hand don’t they! Well as usual, everything sounds better in Italian. I think I’m just going to start speaking in Italian full time. Cosa pensi? eh he he… Bistecche ai Funghi is pronounced Biz-stay-kay I foon-gee & it’s just that, steak & shrooms.Are you ready for a different take on this classic combination? I had this dish (as with every other LOL) in Italy forevah ago & thought it was genius. You’ve got this crunchy toast (essentially a piece of Texas Toast as it’s known round here ; ) on the bottom, a luscious piece of medium steak. Because yes, I think that steak should be eaten medium with a warm pink center *drool* and then it’s topped with a blanket of scrumptious shrooms that have been basking in a tomato wine based sauce! SUBLIME! It’s full of texture, flavor & it’s oh so filling! What more can you ask for!

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Eat on 30 Project – Day 7 Pizza con Pesto e Funghi {Pizza w/Pesto & Mushrooms}

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We’ve reached the final day of our challenge. This week has been full of ups & downs but we made it through! To be completely honest it was truly an emotional rollercoaster. Sometimes my children sulked and were completely unhappy about the whole thing but I think that after all is said and done they learned some valuable lessons this week. I’ve seen them drinking every last drop of what they pour themselves. I’ve seen them put any leftover food in the fridge to go back to later. *Smiling* They were listening this week (well, even if I did have to tell them a few times, ok a lot of times). I would be lying if I said it hasn’t changed me either. I look at food in a whole new light. Today I was at the grocery to pick up a few items & I started to put things into the buggy, I stopped & put some back. I didn’t “need” them, I simply “wanted” them. Big difference.

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Funghi Gratinati {Mushrooms au Gratin}

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Ah another Fabulous Italian dish! Funghi {foon-gee (as in gee like geek)} Gratinati, is so much fun to say! Italian for Mushrooms au Gratin! or Simply FAB FUNGHI! This is by FAR one of the BEST mushrooms dishes I have EVER had, if not THE best…Can I just say MMMMMMMmmmmhhhh! I know that’s not technically an adjective or description but it’s spot on!

I am going to have to make a double batch of these next time. No question about it. They didn’t last five minutes at my dinner table and I could have eaten the entire dish by myself. Yes, seriously the WHOLE dish! It’s that good ppl. If you like mushrooms then you MUST, you simply MUST try this.

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Roasted Brussel Sprouts & Mushrooms

Okay, I must admit until recently I was NOT a fan of the Brussel Sprout. At the very mention of the word, I conjured up memories of small, soggy, green vegetable balls from my childhood that I was told to eat because they were “good for me”. They were tasteless & lifeless & I wanted nothing to do with them. Until now that is! 

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30 Minute Chicken with White Wine and Mushroom Sauce

30 Minute Chicken with Wine and Mushroom Sauce

I’m a big fan of chicken thighs, bone in (flavor baby) it’s the cut that I gravitate to first. Sometimes I need a cut that’s going to cook up much much faster. Say when I have a herd of hungry people in my kitchen screaming what’s for dinner, MOM I’m hungry, and the other dozen or so statements that I block out after the first two. Am I the only one? Surely I can’t be. That’s where chicken breast tenderloins come in. They cook up in lickety split and help keep the peace and my headaches at bay.

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Grilled Balsamic Steak and Mushroom Kebabs

Balsamic Grilled Steak and Mushroom Kebabs

Does anyone else think of fencing when there are kebabs on the menu? No, just me. Okay then.  Glad we got that out of the way. I like kebabs. They’re fun to say, and better yet fun to eat. You can have an entire meal on a stick. You know my aversion to dishes loving self would be all over that. Yep yep.

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Spinach and Mushroom Lasagna

Spinach Shroom Lasagna

I kinda have a thing with lasagna. Not going to lie. I love it. It’s a classic and there’s a reason things become classics. They’re GOOD. Alright better than good. They’re G-R-E-A-T. Now Tony Tiger is swimming around in my my head and I’m sure in yours as well. You’re welcome. I make my Lasagna alla Bolognese in the fall and winter. It’s heavy, rich and begs to be made during colder weather when I need to be warmed up from my head to my toes. That doesn’t mean I don’t crave lasagna in the warmer months. I do. I just go a little different route.

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Inside and Out Mushroom Swiss Burger

Mushroom Swiss Burger www.bellalimento.com
Sometimes you just need a burger in your life. A big, fat, juicy mushroom Swiss burger to be exact. Now that spring has finally arrived we’ve busted out our leaf blower, cleaned off the deck and brought the grill back out. Now if it’s still too chilly in your neck of the woods you can always use a grill pan. We wouldn’t want anyone to miss out on this cheesy shroomy goodness.

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Herb Cubes

Herb Cubes www.bellalimento.com

I’m kinda into herbs. ‘Tis true. I am quite fond of almost all of them. Fresh herbs bring so much to both dishes and drinks (basil lemonade – swoon). I grow as many varieties as I can during the spring and summer and soon enough I’ll have them coming out of my ears. I will have too much to keep up with even as much as I cook. But I’m okay with that. Some I dry for later and some I preserve in olive oil (herb cubes) for those cold months when they’re not readily available or cost an arm and a leg at the market for 2 sprigs. Gasp.

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Meatloaf with Mushroom Gravy

Meatloaf with Mushroom Gravy www.bellalimento.com

Meatloaf is something we’ve all had at one time or another. I’ve found it to be true it’s either really good or really bad. If it falls in the later it’s usually because it’s as dry as the Sahara desert. When it’s done right meatloaf can be magnificent. We all know it’s not going to win any beauty contests but it will satisfy your hunger in a big way. Meatloaf is stick to your ribs good and is a recipe you should have in your repertoire. We think ours is pretty special and after one bite we think you’ll agree. What’s our secret? The sauce.

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Potato and Mushroom Lasagna

Potato and Mushroom Lasagna www.bellalimento.com

If you didn’t read the title of this post and only saw the photo, would you be surprised to know that isn’t pasta between the layers of mushrooms? That it is potatoes. Yes, potatoes. Meticulously hand cut potatoes that appear to be pasta. Making this dish, gluten free, grain free and vegetarian. Before you faint, don’t worry. No flavor was sacrificed at all, there’s plenty of butter in there. One thing I always have on hand in my pantry are potatoes. Do you know how many dishes you can make with potatoes? A LOT (yes that’s a technical term). Last year I had the opportunity to fly to Idaho where I had a chance to visit potato fields, meet potato farmers (good folks), ride a very large horse on the side of a mountain and somehow managed not to fall off and yes taste potatoes prepared more ways than you can shake a stick at. Good thing I love potatoes.

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Pork Medallions with Mushroom Marsala Sauce

Pork Medallions with Mushroom Marsala Sauce www.bellalimento.com

Pork. Mushrooms. Marsala. What’s not to love about this dish? It’s meaty, earthy and is sure to become a recipe in your go to repertoire. Serve the saucy medallions over a bed of glorious garlic mashed potatoes OR creamy polenta and call it a night. But not before adding a baguette. That sauce is the kicker. I mean it’s okay to lick the plate when no one is around but if you have guests it’s probably best to mop it up with a nice piece of toasty bread.

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