All posts tagged: mushrooms

Venison Wellington or other meat

As you know I am always trying something different with venison. So for New Years dinner I looked at several Wellington recipes tweaked a few and came up with this one. It worked extremely well for the tenderloins except, no pink in the middle. Since venison tenderloins are a small piece of meat they cooked quickly. If you decide to use a backstrap piece, pork or beef tenderloin the meat should have that nice pink middle due to its size….as Wellington is looking for. 2 Tenderloin of venison 1 small box brown mushrooms finely chopped 1/2 shallot finely chopped olive oil 2-3 tablespoons 2 tablespoons butter prosciutto 1 package or 2 thin slices per tenderloin grey poupon mustard puff pastry thawed 2 tablespoons red wine 1 egg beaten Sauce:¬† Beef stock about 1 cup, thyme:fresh or dried 1/2 teaspoon In a skillet heat olive oil until smoking, add meat and seare, you want this as brown as you can get without cooking the meat. (hot and fast) The venison is small so the hotter the …

Chicken cacciatore

Just like the vegan cacciatore only adding chicken to make a complete meal makes this dish flavorful.   1 whole chicken cut into your favorite eating pieces 1 each yellow, green, red, and orange peppers cut into bit size hunks 1 can of tomato sauce 1 can diced tomatoes 1/2 onion diced  Olive oil 1/2 teaspoon thyme 1 teaspoon oregano 1 package mushrooms…… I like to slice these myself Salt to taste In a braising pan heat oil and cook chicken pieces until outside skin is brown, I put a lid on it for about five minutes on each side……the entire pieces of chicken do not have to be cooked through, you will finish cooking thoroughly later. After chicken has some brown on it remove from pan, add peppers, mushrooms and onions. Stir for a few minutes then add diced tomatoes and sauce. Add seasonings.  Cook for about ten minutes, add chicken pieces back put a lid on it and simmer for 30 minutes or more. Until chicken is cooked and tender. Serve with white of …

Vegan cacciatore 

Why not? Who says you have to make it with chicken…..I love veggies and sometimes a meatless dish is the way to go. The amounts make enough for two and lunch the next day. 2 tablespoons olive oil 1/2 large onion chopped into hunks 1 of each: green, yellow, orange and red peppers chopped into hunks. A small package of mushrooms sliced…I like to slice my own 1 teaspoon oregano ……maybe a little less 1/2 teaspoon thyme……..not a heaping teaspoon a level one Salt to taste Garlic salt…about a teaspoon as well. Or garlic powder 1 normal can tomato sauce I am thinking 7 oz 1 normal can tomatoes hunked, diced, or whatever the can says….no salt is the best Heat oil in the pan add all the vegetables and sautee, for a few minutes. Add herbs and salt, the add tomato products. Stir and put a lid on it for about 15 to 20 minutes on a simmer.  Serve with rice or some good sour dough bread.  As always we hope you enjoy.   …

Portabella mushroom marcella

Check out the veal recipe for details….. Yep you can do this with just mushrooms too. Find two to three giant portabellas, remove stem if it has one. Chop stems up and add to them later. Heat the pan and cook open side down to start. When the edges are brown flip the mushroom over to the cap side.  Add everything else according to the veal recipe, brown or white or a mixture of both mushrooms can be added.  You can even add other mushrooms such as morels to give it a nice earthy flavor. Mushroom like to suck up liquid so you might need to add a bit more wine to this recipe. You can omit the butter to be a true vegan recipe.  Serve over orzo pasta or your favorite noodle pasta.  As always we hope you enjoy.