mushrooms

Mushroom, Goat Cheese & Mint Updated for 2012 in a Hand-Pie

04 Jan 2012
Mushroom, Goat Cheese & Mint Hand Pies

Can you say Mushroom, Goat Cheese & Mint Hand-Pie? I ask because it might seem like an unusual combination of flavors. Especially for a pie. But actually mushrooms, goat cheese and mint are an inspired combination. I should know because Russ Parsons from the LA Times inspired me to include this trio in a quesadilla way back in 2010. It was a culinary highlight that year, and a top post here at Sippity Sup.

In fact the combination of mushrooms, goat cheese and mint was one of the highlights of 2011 for me too. Because last year I made a mushroom, goat cheese and mint omelette, I put mushrooms, goat cheese and mint on a turkey burger, I even tried my hand with mushroom, goat cheese and mint muffaletta. I just didn't include any of those experiments on this blog. Mostly because as good as they were, none of them stood quite as tall in my mind as did that first Mushroom Goat Cheese & Mint Quesadilla.

The trick is how to bring these flavors back to Sippity Sup in a way that suits the new year and all the things that interest me in 2012. Pie is high on that list. I love savory pies because the combination of a tender, salted crust and a hearty filling is so elementally simple yet endlessly varied. Pies are the culinary equivalent of a well-loved blanket. But what about hand-pies? They are smaller and more portable, making them terrific addition to the busy beginning of a new year. I like to call them palm-sized pastries. I think they are the perfect pouch for mushrooms, goat cheese and mint to snuggle into. GREG

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Mushroom, Goat Cheese & Mint Hand Pies

Mushroom, Goat Cheese & Mint Hand Pies
By jgreghenry Published December 28, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 1 basic savory pie recipe
  • 1 t flour for rolling surface
  • 2 T unsalted butter
  • 1 lb button mushroom, sliced
  • 0.5 t kosher salt, plus more for sprinkling
  • 2 T shallots, peeled & minced
  • 2 T mint leaves, minced
  • 0.25 c fresh goat cheese
  • 0.25 c low-moisture mozzarella, cut into 1/2-inch dice

Directions

Choose and prepare the Basic Savory Pie Pastry recipe. Divide dough in half, shape it into 2 evenly-sized squares about 5-inches wide and 3/4-inch thick. Wrap them in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out both squares of cold, but un-frozen dough separately, one at a time, into approximately 11-inch squares. Then trim them cleanly into a 10-inch square. Cut each 10-inch square into quarters, giving you eight, 5-inch square pieces of pastry. Transfer them to 2 parchment lined baking sheets, 4 to a sheet. Cover with plastic wrap and keep refrigerated while you make the filling.

Heat oven to 425 degrees, with racks in the upper and lower thirds.

Melt the butter in a medium-sized skillet set over medium-high heat. Add the sliced mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Add the shallots and cook until the they have softened and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese until the mushrooms are well coated in a thick creamy sauce. Set aside.

Get the pastry squares from the refrigerator. Working with the pastry square in place, pile the mozzarella cubes, evenly distributed, onto the center of each square leaving about a 1-inch border all around. Place about 1/4 cup of the mushroom filling on top of the mozzarella on each of the squares. Working one at a time fold up all four corners around the filling, so that the points meet near the center but do not touch (leave about 1/4 inch of space between them). Press lightly to distribute the filling somewhat, being careful not to let any escape. Repeat with the remaining squares of filled dough.

Brush the exposed tops and edges of the dough of each hand pie with the egg wash and sprinkle with kosher salt. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Mushroom Channel Stroganoff- My Delicious New Gig

19 Mar 2011
mushroom strganoff recipe

What do you call a mushroom that goes into a bar and buys drinks for everyone all night long? A Fungi to be around! Ba da bum...

I know you know I am a mushroom fan. I'd even say I was a mushroom fanatic. But I always assumed my love for the shroom would remain a personal passion. I never thought I could turn this obsession into a money making gig!

Enter the Mushroom Channel

I am going to be spending the next year of my life developing a series of mushroom recipes for their website. That's right I am joining a whole crew of talented cooks and together we are going to put the fun in funghi (couldn't resist that one... sorry).

I can tell you right now this is a plum gig. Which gets me wondering, would someone actually pay me money to eat plums too? I love this blog!

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Mushroom Stroganoff

mushroom stroganoff
By jgreghenry Published March 19, 2011
Prep time: 45
Yield:1 ()

Ingredients:

  • 3 T unsalted butter
  • 2 shallots, minced
  • 3 clv garlic, peeled and minced
  • 1 T thyme leaves, minced
  • 1 t salt, plus more as needed
  • 0.5 t freshly cracked black pepper, plus more as needed
  • 1 t dry mustard
  • 1 T worcestershire sauce
  • 1.5 lb assorted mushrooms, such as shitake, cremini & baby bellas, cut into bite size pieces
  • 0.5 c vegetable broth
  • 0.5 c dry white vermouth
  • 1 lb wide cut egg noodles
  • 1 c sour cream
  • 2 T parsley leaves, chopped

Directions

Melt 2 tablespoons butter in a large dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine. Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. Add the broth and wine, and continue to cook, stirring occasionally, for 30 minutes he broth will be slightly reduced. While the mushrooms are cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, then put them back into the same warm pot you cooked them in. Add the remaining butter and stir to coat lightly in butter. When ready to serve, stir the sour cream into the mushroom mixture and gently Season to taste with more salt and pepper, if necessary. Toss the mushroom mixture with the warm buttered noodles. Garnish with parsley. Serve immediately.

Notes:

serves 4 Source: Adapted from Chez Us

Thai Coconut Curry Pairs Well with Hall Napa Valley Merlot

23 Nov 2010
curry ingredients

Today I thought I'd cook something a bit different from my usual fare. It's something light and healthy (in prepartion of the gorging I plan to participate in starting tomorrow).

I also thought I'd cook something my friend Helen might like. Because you see I have a plan! Between FoodBuzz Project Food Blog, the holidays, FoodBuzz Festival and all my regular duties both here and at home, I have been as busy as I have ever been in my entire life. Now I know I tend toward broad, all-encompassing statements. But really. Things have just been madness lately. I need a bit of help around here.

So, by cooking something that Helen might like– I figured she might be just the friend I need to lighten my editorial load just a tad. Because I know Helen, so I know that whatever Helen eats she prefers to pick the wine to go with it too. I have a wine fridge full of wines waiting be tasted and evaluated. See where I am going with this? With Helen on the wine, that's one less thing for me to do.

She rummaged around and chose 2006 Hall Napa Valley Merlot. It's a bottle that's been in my wine fridge for a few months, waiting for its moment to come forward. I was given this wine at an event benefiting Gulf Restoration, called LA Helps LA (Los Angeles Helps Louisiana). Hosted by Gisele Perez of Small Pleasures Catering. I tasted it at the event and was very impressed. So I knew it was a bottle that would appeal to Helen.

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