Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course.  The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan  or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms.  Once dry carefully remove the stems and with a small spoon  clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl.  Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart.  Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate.  Spoon the sauce over each and serve.  They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use  a few ounces of softened cream cheese and smaller caps.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

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Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

 

Stuffed Mushrooms
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)
Instructions
  1. Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
  2. In a food processor finely chop the stems and the shallot and garlic.
  3. In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
  4. In a separate pan cook the sausage. Once cooked drain on paper towel.
  5. Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
  6. Preheat oven to 375º.
  7. Brush the caps with the melted butter and place into a baking dish.
  8. Spoon the mixture into the cap cavities so that they are slightly mounded.
  9. Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
  10. While the caps are cooking prepare the Hollandaise.
  11. To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
  12. For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps.
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Easy Manhattan Clam Chowder

Easy Manhattan Clam Chowder
Easy Manhattan Clam Chowder

 

 

 

 

 

 

Easy Manhattan Clam Chowder

I remember as a child, my grandfather making Manhattan clam chowder.  Of course, since he learn to cook in the army during WW1, his recipes were always in fairly large amounts, and the chowder was an all day affair.

Long Island in those days seemed to be the clam capital of the world.  Every restaurant with a view of the water had cherrystone clams on the half-shell as an appetizer, and anyone with a boat or anyone who knew someone with a boat would have gone clamming with their toes.  Scooping up the clams to purge in a big bucket of salt water and then going onto the beach to devour them, opened and fresh with ketchup horseradish and lemon sauce.  The chowder size clams set aside to take home and make soup.

Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable.   I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme.  This recipe will give you both with easy to use items from your cupboard.

I like to use a large straight sided sauté pan to make this recipe as it makes cooking the vegetables easier, just make sure it’s large enough to accommodate all the ingredients.

Ingredients for Easy Manhattan Clam Chowder:

  1. 1 medium onion diced
  2. 2-3 stalks of celery finely diced
  3. 2 medium carrots finely diced
  4. 2 Tbs Olive oil
  5. 1 tsp hot pepper flakes
  6. 2 bay leaves
  7. 3-4 Tbs dried thyme leaves more if necessary
  8. 1 24oz can crushed tomatoes
  9. 2  15 oz cans whole potatoes or 3-4 medium waxy potatoes cut        into ¼” cubes
  10. 4-6  6.5oz cans minced clams, broth reserved
  11. 1 bottle calm juice
  12. salt & pepper to taste

Directions for Easy Manhattan Clam Chowder

Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.

In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.

Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the  clams and simmer for 45 minutes to an hour until the potatoes are cooked through.

Just before serving add the clams.  Taste and adjust seasoning at this time.  If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.

Makes a great soup course or a filling meal served with Scottish Scones: http://www.rantsravesandrecipes.com/scottish-scones/.

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Le Creuset Stoneware Soup Bowl, 10-Inch, Palm

 

 

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I don’t have time for thyme, a little too spicy for a delicate S.A.P.P. but everyone else seemed to enjoy.

 

 

Easy Manhattan Clam Chowder

Easy Manhattan Clam Chowder

Ingredients

  • 1 medium onion diced
  • 2-3 stalks of celery finely diced
  • 2 medium carrots finely diced
  • 2 Tbs Olive oil
  • 1 tsp hot pepper flakes
  • 2 bay leaves
  • 3-4 Tbs dried thyme leaves more if necessary
  • 1 24oz can crushed tomatoes
  • 2 15 oz cans whole potatoes or 3-4 medium waxy potatoes cut into ¼" cubes
  • 4-6 6.5oz cans minced clams, broth reserved
  • 1 bottle calm juice
  • salt & pepper to taste

Instructions

  1. Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.
  2. In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.
  3. Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.
  4. Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.
  5. Makes a great soup course or a filling meal served with Scottish Scones: http://www.rantsravesandrecipes.com/scottish-scones/.
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Stuffed Peppers

Stuffed Peppers
Stuffed Peppers

 

 

 

 

 

 

Stuffed Peppers

I often use stuffed peppers as a way of using up an abundance of left over rice.  This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use.  I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available.  So for this recipe I used sweet Italian sausage and it came out great.

Ingredients for Stuffed Peppers

This recipe will stuff about 8 – 10 medium sized peppers.

  1. 5-6 sweet Italian sausage links removed from casings
  2. 2 Tbs butter
  3. 2 garlic cloves finely chopped
  4. 2 stalks of celery finely chopped
  5. 1 medium sweet onion finely chopped
  6. 2 tsp crushed peperoncino
  7. ¼ cup crushed tomato with basil
  8. 1½ cups (approximate) cooked rice
  9. 20 oz additional crushed tomato ( approximate)
  10. 4-5 Tbs Parmesan cheese
  11. salt and pepper to taste
  12. ¼-½ cup grated cheese of choice for topping

Directions for Stuffed Peppers

Begin with the peppers.

Bring water to boil in a large stock pot.

Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside.  If the peppers are too tippy cut a very little slice from the bottom so they sit upright.   Place the peppers into the boiling water and blanch for about two minutes.  If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.

In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened.  Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked.  Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.

In a separate bowl place the rice and stir to break up any clumps.  Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture.  Add the Parmesan.  Taste and adjust seasoning if necessary.

Fill the peppers with the stuffing and place in a baking dish.  Cover with aluminum foil.

Preheat oven to 375°.

Bake in the center of the oven covered for about 30 minutes.  Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go .  Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.

Serve as is or with sour cream or creme fraiche on the side.

Here are a few items to help make this recipe:
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Staub Rectangular Dish, Basil, 10.5 x 7.5 – Basil

 

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Skip the pepper and just fill up a Puppy Princess bowl with the stuffing, 5 paws

IMG

 

 

 

Stuffed Peppers

Stuffed Peppers

Ingredients

  • This recipe will stuff about 8 - 10 medium sized peppers.
  • 5-6 sweet Italian sausage links removed from casings
  • 2 Tbs butter
  • 2 garlic cloves finely chopped
  • 2 stalks of celery finely chopped
  • 1 medium sweet onion finely chopped
  • 2 tsp crushed peperoncino
  • ¼ cup crushed tomato with basil
  • 1½ cups (approximate) cooked rice
  • 20 oz additional crushed tomato ( approximate)
  • 4-5 Tbs Parmesan cheese
  • salt and pepper to taste
  • ¼-½ cup grated cheese of choice for topping

Instructions

  1. Begin with the peppers.
  2. Bring water to boil in a large stock pot.
  3. Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
  4. In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
  5. In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
  6. Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
  7. Preheat oven to 375°.
  8. Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
  9. Serve as is or with sour cream or creme fraiche on the side.
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http://www.rantsravesandrecipes.com/stuffed-peppers/

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

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