All posts tagged mushrooms

White Bean and Roasted Mushroom Soup

Published January 31, 2015 by jenmatteson

I remember Campbell’s Bean with Bacon soup making several appearances at my childhood table. I didn’t like it for the longest time. In fact, I didn’t like beans period. Especially baked beans. Clearly, I was a troubled child. I finally overcame my distain for these particular legumes, and embarrassingly enjoyed this sodium packed soup with my family often.

Before roasting mushrooms and onions

Flash forward a particular number of years, and here we are. I saw this recipe in my latest wine shipment insert from Viansa, and thought it was the perfect time of year to make soup. It didn’t once cross my mind that this soup would bring me back to my childhood frienemy, Campbell’s. But oddly enough, it did. Much better, and far more classy, however! 😉

White Bean and Roasted Mushroom Soup

The soup didn’t turn out quite a thick as the photo in the insert appeared, but that could easily be fixed by pureeing more beans. I didn’t, and I still loved it. While the soup reminded me of bean with bacon soup, the smell made me think of a mushroom pizza. Probably because of the roasted mushrooms, thyme and sage (great observation, Captain Obvious!). The roasted mushrooms alone were amazing, I could have probably just eaten the entire pan full, but because I didn’t have any more, I restrained myself and put them in the soup.

White Bean and Roasted Mushroom Soup

Adding the crispy pancetta is an absolute necessity. If you don’t have it, or don’t want to spend the dough for it, bacon would be a fine substitute. The crunchiness of the pancetta give the soup a balanced texture, while the salt really deepens the flavors. Serve with a  salad or a nice hunk of bread (rosemary focaccia pictured above) and you have a wonderful, light but filling winter meal.

White Bean and Roasted Mushroom Soup

Source: Adapted from Viansa
Servings: About 8


1-2 tbsp. olive oil
6 oz. pancetta
16 oz. mushrooms, halved or quartered (so they are similar in size)
2 large sweet onions, quartered
3 garlic cloves, slightly crushed
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
8-10 fresh sage leaves
8-10 stems + 1 tbsp. fresh thyme, divided
48 oz. chicken broth
3-15 oz cans white beans, drained


1. Drizzle olive oil in small saucepan over medium heat. Add pancetta and cook until crispy and golden, about 8-10 minutes. Remove with slotted spoon and place on a paper towel-lined plate.

2. Preheat oven to 450 degrees. Toss mushrooms, onions and garlic with olive oil, salt and pepper. Spread on prepared baking sheet. Add sage leaves and stems of thyme. Roast for 10 minutes, toss, and roast for additional 15 minutes.

3. While vegetables are roasting, add broth, beans, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp. fresh thyme leaves to a large stock pot. Bring to a simmer over medium heat. When vegetables are done roasting, separate mushrooms from onions and garlic. Retrieve 2 cups of the white beans and 1 cup of the broth from the stock pot. Add to food processor or blender along with roasted onions and garlic. Blend until smooth.

4. Add pureed bean mixture back to stock pot, bring to a boil and whisk until smooth. Reduce heat to simmer. Add roasted mushrooms to soup. Salt and pepper to taste and top with pancetta.

Meatless Monday: Balsamic Roasted Veggie Wrap

Published February 24, 2014 by jenmatteson

I am getting really tired of this winter.  All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily!  But alas, it’s still awful cold out 😦  To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap!  This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast 😦  But don’t worry, the wait is worth it.

Balsamic Roasted Vegetable Wrap

The veggies are soft and sweet and the arugula adds a little crunch and extra freshness.  I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go.  Cold or warm, it’s delicious.  You could use lavish, pita or tortilla wrap, like I did.

Balsamic Roasted Vegetable Wrap

Roasted Vegetable Wrap

Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps


1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
kosher salt
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps


1. Preheat oven to 400 degrees.  Prepare baking sheet with foil and spray with cooking spray.  Place diced eggplant in colander and sprinkle generously with salt.  Toss to coat evenly.  Set over bowl or sink and let sit for 10-15 minutes.  Excess water will begin to drain from eggplant.

2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms.  Drizzle with olive oil and half the vinegar.  Add salt and pepper and toss to coat evenly.  Transfer vegetables to prepared baking sheet and bake for 30-40 minutes.  Halfway through, flip vegetables.  With 5 minutes remaining, drizzle additional vinegar over vegetables.  Remove from oven and cool slightly.

3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables.  Wrap as desired and enjoy!

Spaghetti Squash Soup with Mushrooms

Published November 5, 2013 by jenmatteson

It’s squash week!  My last post was sausage and apple-stuffed acorn squash, and today’s gourd is spaghetti squash.  I think the spaghetti squash is a very under used version, and it might be because people don’t know what it is.  In case you don’t, here is what it looks like.

Spaghetti SquashRoasted Spaghetti Squash







Our most common use for spaghetti squash is usually in place of spaghetti.  The texture is similar, and it’s definitely lighter and healthier than pasta.  But this time, I made it for my girlfriend who was coming over on Halloween night.  I know…we’re crazy 😦  But, we did have a fantastic time passing out candy to the trick-or-treaters and wrapping up the night was Paranormal Activity 2.  She said it was fine to watch, however, she was then terrified part way through.

Spaghetti Squash Soup with Mushrooms

The recipe called for mixed wild mushrooms, such as king oyster and hen-of-the-woods.  However, my local store didn’t carry them, and I didn’t want to make a trip to Whole Foods, so I just used shitake mushrooms.  The soup turned out wonderful!  The mushrooms added a nice meaty texture, and the broth with the sage was bright and fresh.  Adding in the roasted squash just added more depth to the soup.  This is a great soup for entertaining, or even for a weeknight dinner on a cool winter night.

Spaghetti Squash Soup with Mushrooms

Spaghetti Squash Soup with Mushrooms

Source: Adapted from Food and Wine
Servings: 4-6


1lb spaghetti squash, halved and seeds discarded
3 tbsp olive oil
kosher salt and fresh ground pepper
2 tbsp unsalted butter
1 medium onion, finely chopped
1 lb mushrooms (I used re-hydrated dried shitakes)
3 cloves garlic, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup penne pasta
1/4  cup freshly grated Parmigiano-Reggiano cheese, plus more for servings
2 tbsp snipped chives


1. Preheat oven to 425 degrees.  Drizzle cut squash with olive oil and sprinkle generously with salt and pepper. Place the squash cut side down on a baking sheet (I like to add a small amount of water in my baking sheet), roast for 30 minutes, or until tender.  Once cooled slightly, use a fork to scrape the squash strands into bowls.  Cover and keep warm.

2. In a large pot, melt the butter in the remaining 2 tbsp of oil.  Add the onions and cook over moderate heat, stirring until golden, about 5 minutes.  Add the mushrooms and garlic and cook, stirring until the mushrooms are golden, about 7 minutes.  Add chicken broth and sage and season with salt and pepper  Bring to a boil and add the pasta, cooking until al dente, about 9 minutes.  Discard sage sprig and stir in 1/4 cup of the Parmigiano-Reggiano cheese.

3. Ladle soup over squash and garnish with chives and grated cheese.

Sausage and Apple-Stuffed Acorn Squash

Published November 4, 2013 by jenmatteson

Last week was sweet potatoes, this week is squash!  Squash is a quintessential fall vegetable, and makes an appearance on our table quite frequently this time of year.

Sausage-Stuffed Acorn Squash

I’ve mentioned Prevention RD several times in the past, and I hadn’t made one of Nicole’s recipes in a while.  I saved this stuffed acorn recipe quite some time ago, and every time I came back to it, it just didn’t feel like the right time of year to make it.  Being fall, I decided it’s about time.  I made this as a late lunch/early dinner on a Saturday before we headed to our friends’ party (the one I made the “ham pie bars” for (aka Lemon-Cranberry Pie Bars)).

Sausage-Stuffed Turkey Sausage

It was the perfect day for it, as it had just started to cool down, and Nate had been working in the yard all day.  Being that it was freezing rain, I’m pretty sure he was happy to come into a warm fall meal.  I was slightly worried about the apple because I didn’t want the stuffing to be too sweet, but I think it turned out great.  I did forget the mushrooms at the store, so I can imagine how much better this would have been than it already was.  This was easy to throw together, and while it takes a while to roast the squash, it’s well worth the wait.

Sausage-Stuffed Acorn Squash

Sausage and Apple-Stuffed Acorn Squash

Source: Adapted from Prevention RD
Servings: 4 large


2 acorn squash, halved and seeded
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground sage
3/4 lb Italian seasoned turkey sausage (I used spicy, but sweet would work just fine)
1/2 cup onion, finely chopped
1 celery rib
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko
1/4 cup grated parmesan cheese
salt and pepper
1 egg, beaten


1. Preheat oven to 400 degrees.  Drizzle olive oil evenly over the squash halves and sprinkle with garlic powder and sage.  Place on a prepared baking sheet, cut side up, and roast for about 1 hour, until squash is fork tender.

2. Brown the sausage in a skillet over medium heat until cooked through.  Transfer sausage to paper towel lined plate.  Add onion, celery and mushrooms to pan and sauté for 3 minutes.  Add apple and cook for another 2 minutes.  remove from heat.

3. Return sausage to the pan, and add panko and parmesan.  Salt and pepper to taste.  Add egg and combine.

4. Divide stuffing evenly between the squash halves, and bake for another 20 minutes.

Sausage and Pumpkin Pasta

Published October 2, 2012 by jenmatteson

I had an open can of pumpkin that I wanted to use up, but since my house was filled with desserts from the weekend, I didn’t want to make anything else sweet.  I decided to go with Nicole’s sausage and pumpkin pasta.  I know it sounds a little out there, and I thought so too, but I loved every other ingredient in this recipe, and I’m adventurous, so why not try it?

I wasn’t so confident about Nate though, so I didn’t disclose what we were having for dinner until he was actually eating it.  He saw the turkey sausages in the fridge thawing out, and asked if we were having brats for dinner.  I said, “no”.  Later, he again asked about the “brats” in the fridge.  I told him it was none of his business, though I could sense he was really getting excited for “brats”.  Finally, I had to break his little heart and tell him that the “brats” in the fridge were turkey sausages and were for dinner.  To his credit, turkey sausages do look a lot like brats.

The pasta was really great!  I was surprised, and actually expected it to be a little more pumpkiny, but the sausage really was the star of the show.  Perhaps this was because I like to buy the hot turkey sausages, but still, I thought the pumpkin would have been more prominent.  Nate and I both had a second small serving it was so tasty.  I think next time I would use just a little more sage, but beyond that, it was curiously delicious.

Sausage and Pumpkin Pasta

Source: Adapted from Prevention RD
Servings: 4

12 oz whole wheat pasta
1/2 lb italian turkey sausage
1 medium onion, chopped
8 oz mushrooms, sliced
4-6 cloves garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1 cup canned pumpkin
1 tsp rubbed sage
salt and pepper
1/4 cup parmesan cheese


1. Cook pasta according to package directions.  Drain and set aside.

2. Spray a deep skillet with olive oil and heat over medium heat.  Add sausage and onion and cook until sausage is almost cooked through.  Add mushrooms and garlic.  Cook for another 2-3 minutes.  Drain juices if necessary.

3. Add chicken broth, wine, pumpkin, sage, salt and pepper.  Bring to a boil, then reduce heat and simmer for 5-6 minutes.

4. Spoon mixture over pasta, garnish with parmesan cheese and serve.

Eggs Baked Over Sauteed Mushrooms and Spinach

Published April 30, 2012 by jenmatteson

We love “brinner” (breakfast for dinner), however, we rarely utilize this dinner option.  This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it.  Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change.  An added bonus is that this recipe only has 323 calories per serving (makes 4)!

The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid.  Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny.  The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!

Eggs Baked over Sautéed Mushrooms and Spinach

Source: Food and Wine
Servings: 4


olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast


1. Preheat the oven to 350 degrees.  Heat olive oil in a deep skillet.  Add the leek and cook over medium heat until softened, about 3 minutes.  Stir in the butter and mushrooms, cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, about 7 minutes.  Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes.  Add the spinach and stir until wilted, 2 minutes.  Season with salt and pepper.

2. Coat four 1-cup ramekins or small gratin dishes with oil.  Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg.  It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg.  Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny.  Let stand for 2 minutes before serving.  Serve with whole-grain toast.

Why go out when you can make your own?

Published March 23, 2012 by jenmatteson

I wouldn’t at all consider Olive Garden an authentic Italian restaurant, but for some reason, the rare times I do go there, I have to get the chicken Marsala.  I don’t know what it is, but I absolutely love it (okay, I do know, it’s the mushrooms).  Well, instead of going to the Olive Garden and filling up on bread sticks and salad before I even get my meal, I’d much rather make my own chicken Marsala.

This is a quick classic chicken dish that I can easily get my mushroom fix from.  I like a bit thicker sauce, so I added a tablespoon of flour.  If you like it thinner, omit the flour.  And yes, those are frozen carrots on my picture with fresh broccoli.  I didn’t have a lot of broccoli and needed to add more veggies.  Don’t judge!

Chicken Marsala


4 boneless skinless chicken breasts
olive oil
1/2 cup all-purpose flour plus 1 tbsp
salt and pepper
4 shallots, sliced thinly
2 cups porcini mushrooms (or whatever you have on hand), sliced
3 cloves garlic
1/2 cup sweet Marsala wine
1/2 cup chicken broth
2 tbsp butter

1. Heat oil in large skillet over medium heat.  Place chicken breasts under plastic wrap or in a plastic bag and pound to 1/4-inch thickness.
2. In a shallow dish, mix 1/2 cup flour, salt and pepper.  Dredge chicken breasts in flour mixture, and tap off excess.  Place in skillet and cook about 5 minutes on each side, or until chicken is cooked through and browned on both sides.  Remove from pan and cover with foil.
3. In the same pan,  cook shallots until soft over medium heat, about 3 minutes.  Add mushrooms and garlic and cook for 2-4 minutes.  Add wine and let the alcohol cook out, about 5 minutes.  Add chicken broth and sprinkle in remaining flour.  Simmer for 5 minutes or until sauce thickens.  Finish with butter.
3. Once butter is melted, add chicken breasts back to the sauce until heated through.  Serve chicken breasts with mushroom sauce over the top.

%d bloggers like this: