Tag Archives: mushrooms

One Pot Wonder

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Recently, a friend shared her recipe for One-Pot Pasta Bolognese, which she modified from a Betty Crocker recipe. I thought it still needed something, so….

One Pot Spaghetti

I decided red wine and mushrooms were what this dish needed. I’ve been playing with this recipe for a while, and finally have something that doesn’t sit in the refrigerator as a leftover.

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One Pot Spaghetti
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 tablespoons olive oil
  • 1 onion,chopped
  • 1 cup chopped carrots
  • 1 cup sliced mushrooms
  • 1 pound lean ground beef
  • 1 can tomato paste
  • 2-14 ounce cans diced tomatoes
  • 4 teaspoons Italian seasoning
  • ½ chipotle pepper
  • ½ teaspoon crushed red pepper flakes
  • 32 ounces beef broth
  • 1 cup red wine
  • 12 ounces thin whole wheat spaghetti
  • ½ cup shredded Parmesan cheese
  • ½ cup thinly sliced fresh basil leaves
Instructions
  1. Heat oil in Dutch oven over medium heat. Add onion, carrots, and mushrooms. Saute until tender, 8-10 minutes.
  2. Add hamburger, cook until it is browned.
  3. Stir in tomato paste, diced tomatoes,broth, wine,and seasonings. Bring to a gentle boil.
  4. Break spaghetti into fourths. Tuck the spaghetti into the sauce, making sure the spaghetti is completely covered.
  5. Reduce heat to medium low, cook 15-17 minutes, until pasta is at your desired consistency.
  6. Top with cheese and basil
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I’ve since found a few other one pot pasta dishes, hope to try some of them in the near future. These would be great for camping, too!

Warm Stew for a Cool Night

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Part two of monsoon season started on Tuesday night. I was so happy that I had put a stew in the crock pot! I was looking for something to make with the butternut squash, and thought the spices in this recipe from eat, live, run sounded really good. The seasonings are very similar to those in a chili recipe I make a lot.

Butternut Squash Stew

I put cloves in, to make it taste more like the chili. I couldn’t taste the cloves, so I might use more next time.

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Butternut Squash Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup flour
  • 1½ pound beef stew meat
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 large butternut squash, peeled, seeds removed, and chopped
  • ½ pound baby portobello mushrooms, quartered
  • 4 small, thin skinned potatoes, diced
  • 3 large carrots, cut in bite sized pieces
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 3 whole cloves
  • 2 dashes of cayenne pepper
  • ¼ teaspoon paprika
  • 1 quart beef broth
Instructions
  1. Place flour and beef in a medium bowl, toss to coat the meat with flour.
  2. Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
  3. Place beef mixture in bottom of the crock pot. Add bay leaf, squash, mushrooms, potatoes, and carrots. Sprinkle with Worcestershire sauce, cloves, pepper, cayenne pepper, and paprika. Pour broth over all.
  4. Cook in crock pot at low for 9 hours, until cooked through.
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Crock Pot-Good for Summer, Too!

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This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.

Rosemary and Thyme Stew

Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.

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Rosemary and Thyme Beef Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds beef stew meat
  • 2 tablespoons cooking oil
  • 1 pound small, thin skinned potatoes, halved
  • 3 carrots, cut in bite sized pieces
  • ½ large onion, chopped
  • ½ pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 stalks celery, cut in chunks
  • 1¼ cup water, divided
  • 2 teaspoons beef bullion
  • ½ cup red wine
  • 3-4 sprigs rosemary
  • 3-4 sprigs thyme
  • 2 tablespoons cornstarch
Instructions
  1. Combine flour, salt, and pepper in a large zip top bag. Add beef cubes, a few at a time, and shake to coat.
  2. Heat oil in large skillet. Brown floured meat, turning frequently.
  3. Place meat, potatoes, carrots, onion, mushrooms, garlic, and celery in crock. Stir to combine.
  4. Dissolve bullion in 1 cup warm water. Add wine. Pour over meat and vegetables. Gently stir in rosemary and thyme.
  5. Cook the stew on low for 7-8 hours.
  6. About 30 minutes before serving, dissolve cornstarch in remaining ¼ cup water. Stir into stew. Turn heat to high and cook 30 minutes, until stew thickens.
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Pleasant Surprise

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I was not expecting green beans in our CSA box this week. (We were supposed to get cucumbers.) It was a pleasant surprise. I would have ordered them instead if that had been an option! Fresh green beans always remind me of helping my Mom and Grandma in the garden when I was growing up in Wisconsin.

Roasted Beans and Mushrooms

I’ve done a similar recipe on the grill in the past, but there is something earthy about roasting vegetables that just can’t be accomplished any other way.

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Roasted Green Beans and Mushrooms
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound green beans, trimmed
  • ½ pound cremini mushrooms, halved
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary, chopped
Instructions
  1. Preheat oven to 450 degrees.
  2. Place green beans in a medium bowl. Add olive oil and toss to coat. Spread the beans on a cookie sheet. Roast for 10 minutes.
  3. Add mushrooms and rosemary to pan, toss to combine. Roast an additional 15 minutes.
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Vegetable Tortellini

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We got zucchini from the farm (again!) this week. It is way to early for me to be struggling for something new to make with zucchini. Fortunately for me, there is Pinterest! I found this great recipe from The Mushroom Council for Tortellini with Mushrooms, Zucchini, and Bell Pepper. We also got a lot of bell pepper, so this killed 2 birds with 1 stone.

Vegetable Tortellini

I changed the spicing and sauce (added some wine!), and also added some carrots for more color and texture. The leftovers are even better the next day!

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Vegetable Tortellini
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • ¼ cup olive oil
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped bell pepper
  • 2 cups thinly sliced zucchini
  • 1 pound baby portobello mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1 cup chicken broth
  • ¼ cup red wine
Instructions
  1. Cook tortellini according to package directions. Drain.
  2. While tortellini is cooking, heat oil in large skillet over medium heat. Saute carrots, pepper, zucchini, and mushrooms until they begin to soften.
  3. Combine garlic, rosemary, and basil. Add to skillet and cook a couple more minutes.
  4. Add broth and wine, cook until vegetables are softened.
  5. Add tortellini, toss and cook until tortellini is reheated.
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