Creamy Oven Roasted Mushrooms Soup

If you've never tasted "Creamy Oven Roasted Mushrooms Soup" get ready for a delicious mouth full of Heaven. Follow directions to make Gluten-Free.

Ingredients 

20 ounces of mixed button mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter, cut into pieces
5 cloves garlic, smashed
2 pinches Sea Salt
1/4 cup finely chopped parsley

1/2  cup all purpose or Gluten-Free flour

2 cups chicken broth 

1/4 white cooking wine

1/4 teaspoon rosemary

1 pinch black pepper

1 1/2 cups heavy cream

Directions

Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.

Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.

Preheat the oven to 325º. 

Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.

Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.
Return to oven and roast for another 20-25 minutes.

Place cooked mushroom buttons in a chopper and chop. 

Add flour to butter mixture mix until flour fully absorbs the mixture of butter and oil to make a roux and set aside.

In a medium size pot add chopped mushrooms, wine, rosemary, pepper and chicken broth.
Bring to a boil lower heat and let simmer 15-20 minutes; stir occasionally.

Add heavy cream stir often until you bring it back to a simmer.

Add the roux (butter and flour mixture) and then whisk it into your soup until it has completely dissolved. 

Thicken to your liking.

Server. 

Gluten-Free Oven Roasted Mushrooms

If you've never tasted "Gluten-Free Oven Roasted Mushrooms" get ready for a delicious juicy, caramelized mouth full of Heaven.

Ingredients 

20 ounces of mixed button mushrooms
3 tablespoons olive oil 

2 tablespoons unsalted butter, cut into pieces

5 cloves garlic, smashed 
2 pinches Sea Salt
¼ cup finely chopped parsley 

Directions

Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.

Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.

Preheat the oven to 325º. 

Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.

Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.

Return to oven and roast for another 20-25 minutes.

Place cooked mushroom buttons in a large bowl. 

Pour rest of butter mixture over the mushrooms, add rest of the parsley and mix until mushrooms are fully coated.

Server. 

Shut Yo Mouth Burger

Whether you think Shut Yo Mouth Burger is one or the other, you’ll be enjoying a phenomenal meal.

Ingredients

2 lbs. 80% Lean Ground Beef
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick unsalted butter
6 Provolone cheese slices
1 small
red onion, sliced
6 sesame seeded Kaiser rolls

Aiolo
1 cup mayonnaise
1 tablespoon capers, drained
1/2 fire roasted red bell pepper, chopped
cracked black pepper


Descriptions

To make aioli combine mayonnaise, capers, chopped fire roasted red bell pepper and cracked black pepper to taste; mix well.

Heat the grill to medium-high. 

Place ground beef patties on grill.

In large skillet, brown the chopped hickory smoked bacon until crisp.

Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.

Use the remaining bacon grease to sauté the sliced mushrooms for 3 to 4 minutes.

Add red wine and continue cooking until liquid in pan is reduced to near nothing. Place in serving bowl.

Butter both inside halves of the Kaiser Roll and place on the grill, butter side down, until toasted.

About 3 minutes before burgers are done, top each with a slice of provolone cheese.

To build burger, place sliced red onion on bottom half of roll. 

Add the burger, a scoop of the bacon infused sauteed mushrooms, and top with the homemade aioli. 

Cover with roll to top.

Pull Apart Cheesy Mushroom Bread

Be warned, Pull Apart Cheesy Mushroom Bread is quite addictive. 

Ingredients

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
12 oz. sliced mushrooms
1 Tbsp. butter
1 Tbsp. chopped fresh thyme

Directions

Bread

1 can Butter Flavored Pam or Olive Oil Pam spray

In a medium skillet melt butter on medium heat add mushrooms, thyme, garlic, Sea salt and pepper.

Cook approximately 6-8 minutes and put in a bowl set aside and allow the mixture to cool.

Pre-heat oven to 350 degrees.

Slice sourdough bread lengthwise then widthwise; make sure you do not cut through the bottom of the sourdough bread.

Line a baking sheet with foil and spray with butter flavored Pam or Olive Oil Pam.

Carefully place the loaf of sourdough bread in the center of the baking sheet.

Insert between the cuts cheese slices.

Spoon mushroom mixture in between cuts and use your fingers to push it down into the loaf.

Melt butter, then add to it the onion and poppy seeds and drizzle mixture over bread.

Use the foil to wrap the loaf of sourdough bread.

Bake at 350 degrees for 15 – 20 minutes.

Unwrap and serve.