Swiss Chard Casserole with Shiitake Mushrooms

I went to a farmers market last week in Gainesville. It was a fun one! It was big, outside in beautiful weather, and had a variety of produce. At this market, I purchased some things, including shiitake mushrooms. Yum! I decided to make the casserole below along with a Porcini Mushroom Risotto. Swiss Chard wasn’t at the farmers market so I used kale. I will make this again!

Swiss Chard Casserole with Shiitake Mushrooms (foodandwine)

2 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stems discarded and caps sliced
Kosher salt
1/2 cup panko (I made my own bread crumbs by crumbling toasted bread)
3/4 cup Parmigiano-Reggiano cheese
10 large eggs
1/2 teaspoon cayenne pepper
2 1/2 pounds Swiss chard, stems discarded and leaves thinly sliced

1. Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large skillet, heat the oil until shimmering. Add the mushrooms and cook over high heat, turning once, until golden and crisp, about 5 minutes. Season with salt and transfer the mushrooms to a paper towel-lined plate.
2. In a small bowl, toss the panko with 1/4 cup of the cheese. In a large bowl, whisk the eggs with the cayenne, 2 teaspoons of salt and 1/2 cup of the cheese. Stir in the Swiss chard and mushrooms. Scrape the mixture into the prepared dish and bake for about 20 minutes, until the eggs are just set around the edges. Sprinkle thepanko on top and bake for about 10 minutes longer, until the casserole is set and the topping is lightly browned. Let stand for 10 minutes before serving.
MAKE AHEAD The casserole can stand at room temperature for up to 2 hours.

Chicken, Shiitake Mushroom, and Rice Soup

Chicken, Shiitake Mushroom, and Rice Soup

adapted from skinnytaste

Ingredients

1 TBSP butter

1onion

1 TBSP flour

4c chic broth (I always use low-sodium)

3c water

1 cup chopped carrot

3 garlic cloves

3 celery stalks, chopped

2-4 boneless chicken thighs or breasts

2 cups rice

4oz shiitake mushrooms

Rosemary, parsley, salt & pepper

1. Saute butter and onions until soft, add flour and sauté another minute.
2. In a large pot, add chicken broth, water, carrots, garlic, celery, chicken and simmer for 20 minutes. Add rice, mushrooms, and spices and simmer covered for 25minutes.
3. Remove chicken and with forks, shred chicken; add it back into the soup. Serve!

Some suggestions are adding sour cream for creaminess and half white rice, half wild rice for variety. Next time, I would have added more carrots, onions, celery, and mushrooms.

Mushroom Steaks and Risotto with Parmesean Green Beans

Wednesday, we ate a potpie that I had made previously and froze. That was good and filling, but this Thursday, I tried something new and it became another of my favorite meals! The mushroom steaks were delicious and but the risotto was my favorite! The texture and flavor were awesome combinations in this dish!

Sweet Corn Risotto

Yield: 6 – 8 Servings

Total Time: 45 minutes

Ingredients:

3 tablespoons unsalted butter
1 tablespoons olive oil
2 garlic cloves, minced
1 small onion, chopped
2 ears fresh sweet corn, cut off cob
1 cups arborio rice
½ cup sauvignon blanc wine
3-4 cups chicken stock
¼ cup Romano cheese (parmesan), grated
2 tablespoons minced parsley

1 tablespoon butter
salt and pepper to taste

Directions:

In a large heavy bottomed pot, over medium-high heat butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add onion and cook till soft.

Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.

Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. It is important to add the next cup only after all of the last has been absorbed in order to make the starch form a nice sauce. The risotto is done when the rice is tender (begin tasting after 12 minutes).

Stir in the cheese, parsley and butter. Season with salt and pepper and serve immediately!

Marinated Portobello Mushroom “Steak”

Ingredients:

2 Portobello Mushroom Caps (3-4 oz. mushroom cap)
4 Tbsp. Olive Oil
2 tsp. Fresh Garlic (minced)
2/3 tsp. Basil
2/3 tsp. Oregano
2/3 tsp. Thyme
1/2 tsp. Rosemary

Directions:

Measure Oil and Seasonings, Mix, and Marinate

Measure your olive oil and seasonings, and pour into a microwave-safe cup.
Heat the oil and seasonings for about 20-25 seconds in the microwave. This is to warm up the oil and draw out the seasoning flavors. Cover and set the oil aside, in room temperature, for approximately 6 hours. Once every couple hours, microwave the oil/seasonings for 20-25 seconds. I find this to be a lot of work and not completely necessary to do for such an extended period of time.

Set the mushroom out a couple hours ahead of time so it can get to room temperature.

Prepare and Marinate Mushroom
Remove mushroom stalk.
Place the mushroom cap in a bowl, smooth side up.
Brush a very small amount of the oil onto the smooth side of the mushroom cap.
Turn mushroom upside down (smooth side down/gill side up).
Pour the remaining oil and seasonings into the cup-shaped mushroom cap.
Allow to marinate for approximately 20-30 minutes.

Broil or Grill
Place the mushroom, smooth side down, into your broiler.
Broil for approximately 4-5 minutes. Keep a close watch on it to avoid burning.
Remove from broiler. Once the mushroom comes out of the broiler, it won’t stay hot for long, so be ready to eat immediately.

Patrick experimented by putting the finished mushroom and cooking it a little in a pan. He preferred this crispiness to the mushroom.

Roasted Parmesan Green Beans

Skinnytaste.com
Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Directions:
Preheat the oven to 425°F. (Line a baking sheet with aluminum for easy clean-up.)
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.