Spinach & Cheese Stuffed Mushrooms in Tomato Sauce

Stuffed mushrooms make a delicious appetizer for any occasion.  They can be stuffed with anything you like, seafood, charcuterie, all sorts of cheeses, all kinds of vegetables … the list goes on.  They can be a part of a delicious brunch, dinner, or can be served as tapas.  I made them recently for my daughter’s birthday party as part of her special birthday dinner.   They were a hit with everyone!

SPINACH AND CHEESE STUFFED MUSHROOMS IN TOMATO SAUCE
STUFFING

3 tablespoons Extra Virgin Olive Oil
2 large Shallots – finely chopped
1.5 lbs Cremini or Button Mushrooms – stems removed and set aside
4 cups Baby Spinach – loosely packed
2 Lemons – zested
1 1/2  cups shredded aged white English Cheddar – Barber’s 1833
Salt and freshly ground Black Pepper

TOMATO SAUCE

2 tablespoons Extra Virgin Olive Oil
3 large Garlic cloves
6 ripe Tomatoes – puréed
Salt and freshly ground Black Pepper
Pinch Red Chili Flakes

Begin by cleaning the mushrooms with a damp paper towel or a wooden pastry brush, which is what I prefer to use.  Gently remove the stems from the caps, and place them in a separate bowl to the side.  With a small spoon, remove the gills from the mushroom caps, and discard them.  Finely chop the mushroom stems, and set aside.

In a sauté pan on medium high heat, sauté the shallots and mushroom stems in the olive oil, until they are soft and translucent.  Chop the spinach and add it to the sauté pan.  Cook the spinach and mushroom mixture, until the spinach is completely wilted.  Add the lemon zest and stir.  Add salt and pepper to taste, then turn the heat off.  Allow the spinach and mushroom mixture to cool down to room temperature.  Start making the tomato sauce in the meantime.  After the mixture has cooled, add the shredded cheese and stir to incorporate all the ingredients together.

Peel and smash the garlic with your knife.  In a braiser or sauce pan on medium heat, sauté the garlic in the olive oil.  Make sure not to burn the garlic, as it tends to get very bitter.  Add a pinch of red chili flakes to the pan.  Quarter the tomatoes and purée them in a blender.  After the garlic has softened, add the tomato purée to the pan.  Add salt and pepper to taste.  Allow the sauce to simmer for about 30 minutes.

Meanwhile, preheat the oven to 350 degrees Fahrenheit.  Stuff the mushroom caps with the spinach and mushroom stem mixture.  When the tomato sauce has reduced and thickened, ladle it into an oven proof casserole dish.  Place the stuffed mushroom caps over the sauce in the casserole dish, and bake them in the oven for 30 minutes.  When the mushroom caps have cooked through, and the cheese has melted (after 30 minutes in the oven), remove the casserole dish from the oven, and allow it to rest for a few minutes before serving.  Serve the stuffed mushrooms with the sauce and enjoy!


Savory Mushroom, Ham & Cheese Crêpes Topped w/ Eggs

Whenever my husband Kevin and I go to France, we make sure to have both savory and sweet crêpes, as they are very delicious.  Crêpes are a much thinner than pancakes, and tend to be quite larger.  You can put whatever you like in them; however, our favorite fillings are savory ham and cheese, and sweet creamy hazelnut spread, Nutella, and bananas.  Then, the crêpes are folded and eaten as a street food or seated at a table with a fork and a knife.

Here in Dallas, we cannot walk down the street and easily get a crêpe from a street vendor.  So, I make them at home.  These savory crêpes are Kevin’s favorite, especially with a couple of sunny side-up eggs on top.

SAVORY MUSHROOM, HAM, AND CHEESE CRÊPES TOPPED WITH EGGS

TRADITIONAL CRÊPES
Makes about 10 

1 3/4 cups AP Flour
4 tablespoons organic Butter
4 large organic Eggs
2 1/2 cups organic Milk
1/2 teaspoon Salt
Organic Vegetable Oil Spray – for cooking the crêpes

REST OF INGREDIENTS

20 slices Black Forest Ham – 2 slices per crêpe
20 slices Havarti Cheese* – 2 slices per crêpe
2 lbs Crimini Mushrooms – sliced
2 large Shallot – diced
6 sprigs fresh Thyme
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
8 tablespoons organic Butter
4 tablespoons Extra Virgin Olive Oil
10 large organic Eggs
Salt and Black Pepper to taste
Fresh Herbs for garnish – optional (I used Thyme & Oregano)

*If you get a block of Havarti cheese instead of slices, get about 20 oz.  Leave the Havarti in the freezer for about 5 – 10 minutes, then grate the cheese.  Use about 2 oz for each crêpe.

Begin making the crêpe batter, as it needs to chill in the refrigerator for 30 minutes to an hour.  Melt the butter, and allow it to cool slightly.  In a large bowl, add the flour and the salt.  Add the eggs one by one to the flour, while mixing the batter.  Then slowly add the milk, still mixing as you go.  Finally, add the melted butter, and mix to get a smooth batter.  Place the crêpe batter in the refrigerator for 30 minutes to an hour, as it thickens slightly.

In a large sauté pan on medium high heat, add 4 tablespoons of butter and 2 tablespoons of olive oil.  Once the butter has melted, add the sliced mushrooms to the pan.  Sauté the mushrooms for about 5 minutes, then add the diced shallots, and sauté until the onions and the mushrooms are caramelized.  Add the thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper.  Stir in the seasoning, cook for another few minutes, then turn the heat off.

Take the ham, cheese, and eggs out of the refrigerator, and leave them on the counter to get to room temperature, while you make the crêpes.  This step helps the ham heat up faster, the cheese melt faster and smoother, and the eggs to cook more evenly.

If you have a crêpe pan, that’s great.  If you don’t, don’t worry.  You can use a griddle or a large shallow non-stick pan for your crêpes.  When you take the batter out of the refrigerator, check to see how thick it is.  If it is too thick, as in a little like pancake batter, then thin it out with a little milk, one teaspoon at a time.

Heat the pan on medium heat for about 5 minutes.  Grease the pan with the vegetable oil spray to keep the crêpes from sticking.  Pour a small ladle-full of batter onto the pan.  If you have a crêpe spreader, use it to spread the batter around the pan evenly, creating a thin layer of batter.  If you do not have a spreader, you can either gently tilt the pan in a circular motion to get the batter distributed evenly all around the pan, or you may use the ladle to spread the batter, as you would pizza sauce.

Leave the crêpe to cook, until bubbles begin to form on the surface.  With a spatula, gently loosen the crêpe from the edge of the pan, then flip it over to cook on the other side.  Place 2 slices of ham onto one half of the crêpe.  Top the ham with a large spoonful of the mushrooms.  Spread the mushrooms around to cover both ham slices.  Cover the mushrooms with 2 slices or 2 oz of grated Havarti cheese.

Now that the crêpe is cooked on the bottom, flip the side without toppings over the side with the toppings.  Fold it onto itself, again, to form a triangle.  Place the crêpe on a plate.  Repeat the process.

In a large non-stick pan on medium high heat, add the rest of the butter and olive oil to the pan.  Once the butter has melted, fry your eggs to the desired doneness.  Salt and pepper your eggs before topping the crêpes with them.

In an individual size serving plate, place one or two ham, cheese, and mushroom crêpes.  Top each crêpe with a seasoned fried egg.  Garnish with fresh herbs, and enjoy.  Bon Appétit!!


Butter Sautéed Garlic Shrimp w/ Angel Hair Pasta

As I mentioned in my previous post, it was my daughter’s 13th birthday, and she asked me to make her a mussel dish and a shrimp dish for her birthday meal.  I made her a shrimp dish that included her other favorite ingredients, corn, mushrooms, garlic, and pasta.  It was delicious!

BUTTER SAUTÉED GARLIC SHRIMP WITH ANGEL HAIR PASTA

2 lbs Shrimp (16/20) – shelled & deveined w/ tail still on
8 tablespoons organic Butter
2 tablespoons Extra Virgin Olive Oil
1 large head Garlic – minced
1 lb Crimini or Button Mushrooms
4 ears Sweet Corn
1 cup Vouvray Wine – or any white wine
1 pint Heavy Cream
2 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 lb Angel Hair Pasta
Big pot of heavily salted boiling water for the pasta.
2 tablespoons Chives – finely chopped

Begin by cleaning the mushrooms, removing the corn from their husks, and peeling the garlic.  Finely mince the garlic, slice the mushrooms, and slice the kernels off the ears of corn, and place them to the side.

Make sure the shrimp are completely dry.  Sprinkle 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on the shrimp.  Mix well.  In a large sauce pan or dutch oven over medium high heat, add the olive oil and 4 tablespoons of butter.  Sauté the shrimp in batches for about a minute or two on each side.  The shrimp is done, when it turns a beautiful orange pink color.  Do not overcrowd the pan, or the shrimp will stew and steam instead.  Remove the seared shrimp, and place them on a plate lined with two paper towels.

Turn the heat down to medium, and add the mushrooms and the corn to the pan.  Sauté for 3 to 5 minutes, or until the mushrooms have softened through.  Add the minced garlic, and allow the mixture to sauté for another few minutes.  Add the wine.  Allow the wine to reduce by three quarters.  Make sure to scrape all the brown bits off the bottom of the pan.

Meanwhile, add the pasta to a large pot full of boiling salted water.  Stir the pasta immediately to prevent it from sticking together.  Slightly undercook the pasta, since it will finish cooking in the sauce.  For best results, follow the package instructions minus two minutes.

Once the wine has reduced, add the heavy cream, the remainder of the salt, and pepper to taste.  Turn the heat to medium low, and allow the creamy mushroom and corn mixture to cook for another few minutes to get the flavors to meld together.  Turn the heat off, then add the remainder of the butter to the sauce, and allow it to melt completely.

Once the pasta is slightly undercooked, drain it, while reserving a little pasta water, and place it into the sauce.  Stir gently.  If the sauce is too thick, add a little pasta water to get the desired consistency.  Top the pasta with the cooked, and now cooled, shrimp.  Stir gently.

You may serve your pasta and shrimp dish in a large serving bowl, on a serving plate as an individual portion, or leave it in the pan.  Whichever method you choose, make sure to garnish the beautifully cooked dish with some fresh chives.  I hope you love it, as my Amanda loved it.  Bon appétit!