cause i'm a fatty

Lion’s Mane, Oyster & Cinnamon Cap Mushrooms

There is an amazing farmer’s market every Saturday in downtown Boulder. We’ve come to rely on it for fresh herbs for the garden, artisan cheeses, and of course, mushrooms! The Lion’s Mane is my favorite so far, the mushroom caps are tender and succulent, and will remind you of lobster! 

Rosemary Cinnamon Cap Mushrooms Sauteed in Butter 

I love the golden color of these mushrooms, and their nutty flavor. 1 tbsp of butter and a little bit of chopped rosemary really brought out the natural yummyness of this shroom. 

We got a free sample of morels at Wholefoods not too long ago (they run over $40 per lb there), so we sautéed them  in butter with some salt and pepper. Delicioso! I love how earthy they taste, although Oyster mushrooms are still my number 1. 

Bacon & Cream Cheese Stuffed Mushrooms

Stuffed mushrooms are an incredibly easy appetizer to make that is perfect for a sit down dinner with friends. The stuffing can also be made with anything you have leftover in the fridge. I generally prefer to use medium sized crimini mushrooms because of their flavorful woodsy nature. 

Ingredients:

15 medium sized crimini mushrooms
8 oz. softened cream cheese
2 slices center cut bacon
2 tbs chopped parsley
1 shallot (or 1 clove of a milder garlic (such as elephant)  
2-3 whole green onions chopped
salt & pepper to taste

Directions:

1. First thing’s first: preheat the oven to 375 degrees. Now to make this specific filling I heated up two pieces of center cut bacon in a skillet until they were crispy, and reserved the bacon fat to saute the mushroom caps in. The bacon should then be cut up into little pieces and placed aside.

2. To prep the mushrooms first wash them in water, making sure all of the dirt is rinsed off. Dry them with paper towels and then slowly take off the stems and throw them away. (You could also chop up the stems and saute them in butter for use in the filling)

3. Heat up the reserved bacon grease (or use 1-2 tbs of butter) and saute the mushroom caps in the butter for 2 minutes tops. Place the mushroom caps in a baking dish. (It’s okay if they touch)

4. In the same pan saute the shallots until they are translucent and slightly crispy.

5. Mix the cream cheese with the shallots, crumbled bacon, chopped parsley, and a pinch of salt and pepper.

6. Scoop of spoonfuls of filling into each mushroom and then sprinkle the green onion all over. You could also grate some cheese or put some bread crumbs on the mushrooms to get a crispy topping. Stick into the oven and take out when the cheese begins to golden.

7. Serve immediately! If you’re short on time a great filling is a simple wedge of brie. Just cut the cheese up in little pieces and fill into each mushroom cap. You can just sprinkle some pepper onto the mushrooms or even some green onions/parsley/chives/rosemary whatever herb is closest in reach.

tandoori chicken pizza with crimini mushrooms, spinach, red onions, garlic, & cilantro 

I had made a few tandoori chicken breasts the other day, and we had plenty left over. In the past I’ve thinly sliced the tandoori chicken breasts and used them as an omellete filling, paired eith red onions and cilantro, and some goat cheese. Mike has been on a very successful pizza making streak, so once again he made the pizza dough from scratch, then added a thin layer of marinara sauce, the diced tandoori chicken, chopped onions, a little bit of cooked spinach, garlic, mozarella cheese, and of course-cilantro! I love the idea of fusion food, and this was the most delicious way to utilize leftovers. 

Crimini Mushroom & Drunken Goat Cheese Naan Pizza. With Thyme. 

This may sound a little strange, but naans make the best pizzas. Naan is simply a flat bread (like a pita) that is a staple at Indian/Pakistani restaurants. They are cooked in a tandoori oven and covered with ghee, or stuffed with minced meat/potatoes/onions, etc. My mother sent me a pack of masala naans from Jersey and in my effort to be creative with them, I decided to make pizzas. 

Directions:

1. Chop up some yellow onions finely, along with one clove of crushed garlic. 
2. In a saute pan on medium heat, melt some butter and add in the diced mushrooms   of your choice, the garlic, and onions. Cook until the mushrooms have absorbed the butter and are tender.
3. Grate/chop up some cheese. I have to tell you, goat cheese and mushrooms are   soulmates, a ridiculous perfect paring that is earthy and subdued at the same time. 
4. In a preheated oven at 400 degrees, place the plain naan in for 4-5 minutes, or until thoroughly warmed.
5. Take the naan out, and place the mushrooms/onions.garlic on top. Cover with goat cheese. Sprinkle some thyme, crushed red pepper, and salt & pepper to taste.
6. Place in the oven until the cheese is melted and started to become golden and bubbly.   

This pizza was perfect without any marinara sauce, the acidity of which I felt would throw off the earthy balance of the mushrooms and goat cheese. While thyme did it’s job in flavoring the pizza, freshly chopped basil leaves or rosemary would have been fantastic with this pairing.