Showing posts with label Portabella Mushroom. Show all posts
Showing posts with label Portabella Mushroom. Show all posts

Friday, September 29, 2017

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.


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 


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 325ยบ. 

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.


Saturday, January 25, 2014

Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.


3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped
1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  


In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

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Thursday, September 5, 2013

The Best Braised Brisket

A mouth watering rich and savory sauce made of the beef drippings onions, mushrooms, and balsamic vinegar accompanied by the Beef Brisket being meltingly tender makes this recipe outstanding!


Extra-virgin olive oil

1 (5-pound) beef brisket
Sea salt
1/4 pound slab bacon, skin removed and reserved, bacon cut into small pieces
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound small portabella mushrooms, stemmed and finely sliced
2 cups traditional balsamic vinegar
3 to 4 cups Swanson Chicken Broth
4 bay leaves1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish


Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

Preheat the oven to 375 degrees F.

Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. 

Lay the brisket on top of the veggie mix in the crock pot and add the chicken stock to the crock pot until it just covers the brisket. Add the bay leaves and thyme.

Put the lid on cook on medium heat for 6-8 hours. check the brisket, and turn it over. Add more stock if the liquid level has reduced. 

Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stove-top over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. 

Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.