What type of dough to use?

The recipe is easy, and uses store-bought puff pastry to make things easier and faster. But if you have the time and energy I highly recommend making your own dough. Consider this Rough Puff Pastry or simply a Pate Brisee like in these Sweet Hand Pies.  

How to make the savory hand pies filling?

For the first step you need to prepare the caramelized onion. I must say I really love how this caramelized onion turned out.  It is sweet and beautifully golden, perfect not only for these hand pies but for other dishes as well. I usually like to use it on burgers, on toast or added on dipping sauces. 

The next step is to cook the mushrooms with some garlic and fresh thyme. After they cool down you can go to the next step of filling the puff pastry. 

Working the puff pastry dough.

The puff pastry needs to be chill for easier handling.  Try to make this step as fast as possible especially if working in a very warm room. Cut the dough into pieces, fill , fold and prick the edges with a fork to seal the edges. Brush with some beaten egg and sprinkle some parmesan cheese or sesame seeds or even some bagel seasoning.   

And here comes the best part, baking time. In less than 20 minutes you’ve got some flaky, buttery and crispy pies ready to be served. 

You can always choose different fillings for the hand pies or use different herbs to suit your own tastes. They will definitely turn into an unforgettable treat each time. We have really loved these Caramelized Onion and Mushroom Puff Pastry Hand Pies and really hope you will give them a try. Enjoy!

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Caramelized Onion and Mushroom Puff Pastry Hand Pies

These Caramelized Onion and Mushroom Puff Pastry Hand Pies are an amazing comforting dish perfect for lunch or dinner or simply as an appetizer idea for parties.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword appetizer, hand pies, puff pastry, savory

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480kcal

Ingredients

• 1 puff pastry sheet (14 oz – 400g)

Caramelized Onion

• 2 medium onions ,sliced
• 1 tbsp (14g) butter
• 1 tbsp (14g) olive oil
• 1 tsp (5g) sugar
• salt

Mushroom Filling

• 1 pound (500g) mushrooms ,sliced
• 2-3 cloves garlic
• fresh thyme
• 1 tbsp (15ml) soy sauce
• Salt and freshly ground black pepper
• 1 cup (100g) cheddar or gruyere cheese ,grated

For Topping

• 1 egg , beaten
• Parmesan cheese ,grated

Instructions

First prepare the caramelized onion.

• You can also consider making it a day before and keep it refrigerated, if you need to save some time.
• Heat a large skillet over medium-high heat. Add butter and olive oil and then add onion slices.
• Cook for about 5 minutes until softened, stirring constantly.
• Add sugar and salt and continue cooking the onions, stirring constantly,  for about 15-20 minutes more until caramelized.
• Transfer the onion to a bowl and let cool completely.

Prepare the mushrooms.

• In the same skillet add the mushroom slices and cook for about 10-15 minutes stirring frequently.
• Add garlic and cook for 1 minute more.
• Add soy sauce, salt, pepper and thyme and cook for another 2-3 minutes.
• Remove from heat and set aside to cool.

Prepare the hand pies.

• Preheat the oven to 400º F (200C) and line a baking sheet with parchment paper.
• Unfold puff pastry and use a rolling pin to roll it out a bit to make it wider.
• Cut the dough into 6 pieces.
• Divide grated cheese. Top with mushroom mixture and caramelized onion.
• Brush the edges with beaten egg and fold the dough over the filling.
• Use a fork to press the edges together to seal.
• Transfer the hand pies to the prepared baking sheet.
• Brush with beaten egg and top with grated Parmesan cheese.
• Bake for 15-20 minutes or until golden and crisp.
• Serve alongside your favorite dipping sauce or salad. Enjoy!

Video

Nutrition

Serving: 1 hand pie | Calories: 480kcal | Carbohydrates: 35.9g | Protein: 10.2g | Fat: 33.7g | Saturated Fat: 10.45g | Cholesterol: 17mg | Sodium: 602mg | Potassium: 284mg | Fiber: 2.1g | Sugar: 3.4g | Calcium: 100mg | Iron: 4mg

The post Caramelized Onion and Mushroom Puff Pastry Hand Pies appeared first on Home Cooking Adventure.

 The end result is a mouth-watering dish with a crispy exterior and a moist, flavorful interior that perfectly complements any other sides on your Thanksgiving table. 

How to make Spinach and Shiitake Mushroom Stuffing

To prepare this savory stuffing dish made with bread cubes, vegetables, and mushrooms, first dry out the bread cubes either overnight or in the oven at 350F (180C) for 10-15 minutes (making sure they do not brown).

Then sauté onions, celery, and garlic in butter until tender and season with salt and pepper. Add white wine and cook until evaporated before wilting spinach leaves in the mixture. Separately, brown shiitake mushrooms in butter and season before mixing with the bread cubes, celery, onion, and spinach in a large bowl. Add chopped herbs to the mixture before moistening with a mixture of eggs and chicken stock.

Transfer the stuffing to a buttered baking dish, cover with foil, and bake until fully cooked and browned on top.

Don’t miss out on the chance to savor this irresistible and easy-to-make stuffing. If you try it out, make sure to share the photos with me on Instagram. Enjoy the delicious taste and nutritional benefits of this Thanksgiving staple!

Other mushroom recipes you may like to try

Rustic galettes are the perfect choice for whenever you need a quick impressive dish either savory or sweet. This Mushroom Egg Galette is a comforting dish full of flavor and color perfect for any time of the day.

These Sauteed Mushrooms with Caramelized Onion is one of the best and quick ways to cook mushrooms. The mushrooms are cooked to perfection, infused with the sweet flavor of caramelized onion. By adding a splash of wine, the flavor of the mushrooms is elevated to new heights, resulting in a truly irresistible dish.

This Spinach and Mushroom Quiche  is very tasty,  easy to prepare and goes very well for breakfast or lunch. Mushroom and spinach makes a perfect combination and makes the quiche really flavorful and appetizing especially when paired with the flaky buttery crust. 

YOU MAY ALSO LIKE:
Mashed Potato Casserole
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Spinach and Shiitake Mushroom Stuffing

Stuffing is one of the essential side dishes in the Thanksgiving meal. This version combines in the classic recipe, shiitake mushrooms, which impart an irresistible earthy, garlicky aroma rounded with umami notes and spinach ( a good excuse for incorporating more leafy veggies in a rich menu).

Course Side Dish

Cuisine American

Keyword bread stuffing, shiitake bread stuffing, spinach stuffing, stuffing, Thanksgiving stuffing

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 301kcal

Ingredients

• 1 large loaf bread (about 28oz - 800g) , cut into 1 inch cubes
• 4 tbsp (56g) butter , for cooking onion
• 1 large onion , diced
• 1 ⅓ cup (150g) celery , diced
• 2 garlic cloves , minced
• Salt and pepper to taste
• 1/4 cup (60ml) dry white wine
• 3 oz (90g) baby spinach
• 2 tbsp (30g) butter for cooking mushrooms
• 9 oz (250g) of sliced shiitake mushrooms
• 2 tbsp sage leaves , chopped
• 2 tbsp flat parsley leaves , chopped
• 2 tbsp chives , chopped
• 3 large eggs
• 2 ½ cups (600ml) chicken stock
• 1/2 tsp (2g) ground caraway seeds

Instructions

• Let the bread cubes uncovered to dry out completely overnight or dry them in the oven at 350F (180C) for 10-15 min ( make sure they do not brown).
• In a large skillet on medium high heat, melt 4 tablespoons of butter  and add  onions and celery. Cook for about 6 minutes, add garlic and cook for another minute. Season with salt and pepper.
• Pour white wine and let it cook until evaporated, about 3 minutes. Add spinach leaves and let them wilt.
• In a separate skillet cook the mushrooms in 2 tablespoons of butter until beautifully browned. Season with salt and pepper.
• Preheat the oven to 375 F (190C). Brush a 2 1/2-quart (2,5 liters) baking dish with butter.
• In a large bowl mix bread cubes with celery onion and spinach mix , add shiitake mushrooms and chopped herbs.
• Mix 3 eggs with chicken stock and slowly pour over bread until stuffing feels moist but not soggy.
• Transfer the stuffing to the baking dish cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 20 minutes until browned on top and fully cooked on the inside.

Video

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 42.1g | Protein: 8.3g | Fat: 10.9g | Saturated Fat: 5.4g | Cholesterol: 67mg | Sugar: 5.2g

The post Spinach and Shiitake Mushroom Stuffing appeared first on Home Cooking Adventure.

Mushrooms are first sauteed with onion, garlic and thyme for extra flavor. The buttery crust is filled with gruyere cheese and topped with mushroom mixture, shaped into rustic galettes and baked until golden. The egg is added on top bringing color and flavor creating an irresistible dish for your family or guests.

How to make Mushroom Egg Galette

Begin by preparing the crust. In a medium bowl, whisk together flour and salt. Incorporate butter into the mixture using a pastry blender, fork, or pastry processor until crumbs form. Then, add water and stir until the ingredients are well combined.

Next, divide the dough into four equal pieces and wrap each piece in plastic wrap. Shape them into disks and refrigerate for a minimum of 30 minutes to allow the dough to firm up.

Meanwhile, you can start preparing the filling. Heat oil in a large skillet over medium-high heat and add chopped onions and garlic. Sauté them for approximately 5 minutes, or until they become softened and fragrant. Add the mushrooms to the skillet and continue cooking for about 10-15 minutes, stirring frequently. As the mushrooms cook, they release their moisture and develop a rich, savory flavor.

To enhance the taste of the filling, add soy sauce, salt, pepper, and thyme. Allow the mixture to cook for an additional 3 to 5 minutes, absorbing the flavors. Once done, remove the skillet from heat and set it aside to cool.

While the filling cools, preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each piece of dough into an 8-inch (20cm) circle. Place the circles onto baking sheets lined with parchment paper.

How to assemble the galettes

Spread a layer of cheese over each dough circle, leaving a small border of about half an inch (2cm) around the edges. Next, evenly distribute the mushroom mixture on top of the cheese.

Carefully fold the edges of the dough over the filling, creating a rustic, free-form shape. Brush the exposed dough with beaten egg, which adds a golden sheen when baked.

Place the galettes in the preheated oven and bake for approximately 20 minutes, or until the crust turns slightly golden. Once done, remove them from the oven and make a well in the center of each galette.

In separate small bowls, crack four eggs, ensuring they are of a suitable size for the galettes. If necessary, remove some of the egg whites if the eggs are too large. Gently place one egg into the well of each galette. Return the galettes to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your desired level of doneness.

Finally, garnish the galettes with fresh thyme and freshly ground black pepper. These delightful mushroom and cheese galettes with baked eggs are now ready to be enjoyed as a satisfying meal.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

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Mushroom Egg Galette

Mushroom Egg Galette is a comforting dish full of flavor and color perfect for any time of the day. Mushrooms are first sauteed with onion, garlic and thyme for extra flavor. The buttery crust is filled with gruyere cheese and topped with mushroom mixture, shaped into rustic galettes and baked until golden.

Course Appetizer, Breakfast

Cuisine French

Keyword breakfast dish, breakfast galette, brunch dish, egg galette, mushroom egg galette, mushroom galette

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 643kcal

Ingredients

Crust

• 1 ¼ cup (160g) all-purpose flour
• 1/2 tsp (3g) salt
• 1/2 cup (113g) unsalted butter , chilled and cut into small pieces
• 4 tbsp (60ml) ice cold water

Filling

• 1 pound (500g) mushrooms , sliced
• 2 onions , sliced
• 2-3 cloves garlic
• fresh thyme
• 3 tbsp (42ml) olive oil
• 1 tbsp (15ml) soy sauce
• 1 cup (100g) gruyere cheese , grated
• Salt and freshly ground black pepper
• 4 small eggs

For brushing (optional)

• 1 egg , beaten

Instructions

Prepare the crust.

• In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
• Divide the dough in 4 pieces and wrap in plastic wrap, shape into disks and refrigerate for at least 30 minutes.

Meanwhile prepare the filling. 

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for about 5 minutes or until softened.
• Add mushrooms and cook with the onion for about 10-15 minutes stirring frequently.
• Add soy sauce, salt, pepper and thyme and cook another 3 to 5 minutes.
• Remove from heat and set aside to cool.

Assemble the galettes.

• Preheat oven to 400F (200C).
• On a lightly floured surface roll each piece of dough into a 8 inch (20cm) circle.
• Place each onto a parchment paper lined baking sheet.
• Spread cheese over each dough leaving about ½ inch (2cm) around the edge.
• Spread mushroom mixture on top of cheese.
• Fold dough over the filling. Brush with beaten egg.
• Bake for about 20 minutes until slightly golden.
• Remove from oven and make a well into the center of each galette.
• Crack 4 eggs into 4 small different bowls. If eggs are too large remove some of the whites. Add an egg on each galette and bake for 10 minutes more until eggs are cooked. Garnish with fresh thyme and freshly ground black pepper and enjoy !

Video

Nutrition

Serving: 1 galette | Calories: 643kcal | Carbohydrates: 41g | Protein: 21.4g | Fat: 45.4g | Saturated Fat: 21.9g | Cholesterol: 226mg | Sugar: 5.1g

The post Mushroom Egg Galette appeared first on Home Cooking Adventure.

To serve this delightful dish, you have a few tasty options. It pairs perfectly with pasta, mashed potatoes, or rice, making it a versatile and satisfying meal.

The great thing about Chicken Marsala is that it suits any season. Whether it’s summer, fall, winter, or spring, this recipe will bring joy to your taste buds no matter the time of year.

And here’s the best part: preparing this dish won’t take much of your time. In just 30 minutes, you’ll have a fantastic meal ready to be savored.

I can’t recommend making this chicken dish enough. Once you try it, you’ll be hooked! So go ahead and give it a shot. I promise you won’t regret it. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every scrumptious bite!

How to make Chicken Marsala

To create thin slices of chicken, begin by cutting chicken halves in half lengthwise. If the pieces are still too thick, place plastic wrap over them and use a meat mallet to pound them until they reach a thickness of about ¼ inch (6mm).

Next, season the chicken pieces with salt and pepper. Dredge each piece of chicken in the flour, making sure to remove any excess flour.

In a large skillet, heat approximately 1 tablespoon of oil over medium-high heat. Add the chicken to the skillet and cook it on both sides until it becomes browned and fully cooked. If necessary, work in batches to ensure even cooking. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Now, add 1 tablespoon of olive oil to the skillet. Cook the onion and garlic in the skillet for about 2 minutes until they become tender. Then, add the sliced mushrooms and continue cooking until the mushrooms become tender, which typically takes around 5-7 minutes. If the skillet becomes too dry during this process, add more oil as needed.

After the mushrooms are cooked, add Marsala wine to the skillet and allow it to boil for 1-2 minutes to burn off the alcohol. Then, add the chicken broth and let it cook for an additional 2 minutes to slightly reduce. Finally, add the cream and butter, stirring until the butter is fully melted. Return the cooked chicken back into the sauce and let it simmer for about 1-2 minutes. Garnish the dish with fresh parsley. 

Other similar recipe you may like to try

This Teriyaki Chicken is a classic Japanese dish that has become a popular favorite all over the world, thanks to its bold and delicious flavors. This recipe is a quick and easy way to prepare chicken for lunch or dinner, with a simple yet satisfying method that’s sure to please.

Chicken Tikka Masala is one of the most popular dishes in the United Kingdom and for good reason. This flavorful dish made with grilled marinated chicken pieces in a delicious, spiced curry sauce is by far one of the best ways to introduce yourself and friends to Indian cuisine.

This Whole Roasted Chicken recipe is one of the easiest ways of roasting a whole chicken, with great results each time. This beautifully browned chicken with roasted vegetables is an impressive dish you can prepare for various occasions. 

For more chicken recipes check out our collection of 20 Delightful Chicken Recipes.

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Chicken Marsala

Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests. Chicken prepared this way is really flavorful dues to the Marsala wine, mushrooms and shallots. It is best served alongside pasta, mashed potatoes or rice.

Course Main Course

Cuisine Italian

Keyword chicken marsala, chicken recipes, dinner recipes, lunch recipes, Marsala chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 442kcal

Ingredients

• 1 pound (450g) skinless boneless chicken breast halves , pounded 1/4 inch (6mm) thick
• 1/3 cup (40g) flour
• Salt and freshly ground black pepper
• 1 shallot , diced
• 2 garlic cloves , minced
• 3 tbsp (42g) olive oil
• 9 oz (250g) Cremini Mushrooms , sliced
• 1/2 cup (120ml) Marsala wine
• 1/2 cup (120ml) chicken stock
• 3 tbsp (45g) whipping cream
• 1 tbsp (14g) Butter

Instructions

• To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.
• Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.
• In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.
• Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more.  If too dry add more oil.
• Add Marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted.  Return chicken back in the sauce and continue to simmer for about 1-2 minutes.
• Garnish with parsley and serve with fresh pasta.

Video

Nutrition

Serving: 1 serving ouf of 4 | Calories: 442kcal | Carbohydrates: 11.1g | Protein: 35.8g | Fat: 25.5g | Saturated Fat: 7.9g | Cholesterol: 121mg | Sugar: 1.4g

The post Chicken Marsala appeared first on Home Cooking Adventure.

The best part is that sauteing takes only few minutes to prepare, and you can have a delicious meal in a very short time. You can find so many ways to serve them with. Serve them for breakfast alongside some fresh salad end eggs, or for lunch and dinner on top of your favorite meat or vegetables. They go so well with pasta or rice too. They even can be served by themselves alongside some fresh crusty bread. Any way you choose to serve them everybody will love these mushrooms. They are totally addictive and people will ask for more.

The best way to clean mushrooms before cooking is to wipe them with a damp towel or a mushroom brush to remove any dirt. You can also rinse them, but have to do that quickly and mushrooms need to be dried immediately. If you let them too much under the water they will soak too much water. Mushrooms are like little sponges, so if you want your sauteing to get nice and brown make sure you dry them quick after rinsing.

If you are planning to saute more mushrooms use a bigger skillet so the mushrooms have space to saute either wise they will get too much water and steam.

Try it out, these sauteed mushrooms with caramelized onion are such a comforting dish, you will love it, I am sure of that.

RELATED POSTS:
Mushroom Risotto
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Sauteed Mushrooms with Caramelized Onion

Sauteed Mushrooms is one of the best and quick way to cook mushrooms. Sauteed with onion they get a wonderful flavor. Adding some wine too, makes them totally irresistible. The flavors blend so well and sauteing gets them such a beautiful brown color.

Course Side Dish

Cuisine American

Keyword mushroom side dish, mushrooms, quick mushrooom recipe, sauteed mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 servings

Calories 127kcal

Ingredients

• 3 cups (300 g) baby button mushrooms
• 1 medium onion , sliced
• 1 clove garlic , chopped
• 2 tbsp olive oil
• 1 tsp soy sauce
• 1/4 cup (60 ml) white wine
• Salt and freshly ground black pepper
• fresh parsley

Instructions

• Clean baby mushrooms with a damp towel, cut the ends if necessary. If you use bigger mushrooms cut them in halves, quarters, or slices.  
• Heat oil in a medium skillet over medium-high heat. Add onion and garlic and cook for about 3-5 minutes until softened.
• Add mushrooms and cook with the onion for about 8-10 minutes stirring frequently.
• Add soy sauce, salt, pepper and wine and cook until wine evaporates, maybe another 3 to 5 minutes.
• Remove from heat and sprinkle fresh parsley on top. Serve immediately.

Video

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 4.8g | Protein: 2.4g | Fat: 9.9g | Saturated Fat: 1.4g | Sugar: 1.9g

The post Sauteed Mushrooms with Caramelized Onion appeared first on Home Cooking Adventure.

The most important thing when making risotto is to have every ingredient prepared before starting to cook as the risotto involves constantly stirring.

The risotto requires adding ladlefuls of stock to the uncooked rice, gradually,  until all stock is well absorbed. This way the starch is released and results in a creamy comforting dish. For a more intense flavor, you can include the water in which you soaked the porcini mushrooms.

How to make this mushroom risotto

Begin with soaking the porcini mushrooms in hot water for 10 minutes, then drain them thoroughly and roughly chop. Set aside.

In a saucepan, heat oil over medium-high heat. Cook the onion and garlic until they become soft, which takes about 5 minutes.

Introduce the sliced champignon mushrooms, onto the pan and continue cooking for an additional 4-5 minutes until they also become softened.

Incorporate the rice and sauté for an additional 2 minutes, ensuring constant stirring. Pour in the white wine and let it evaporate while continuing to stir.

Gradually add ladles of vegetable stock, stirring until the liquid is well absorbed. Repeat this process until the rice reaches a creamy and tender consistency.

Now, add the soaked porcini mushrooms, butter, Parmesan, parsley, salt, and pepper. Stir the mixture until the butter is completely melted.

To serve, dish out the risotto immediately and top it with grated Parmesan cheese. Enjoy your flavorful and creamy mushroom risotto.

This Mushroom Risotto is worth all the effort so I hope you will give it a try. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

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Mushroom Risotto

Mushroom risotto is that kind of dish that is perfect for those days when you need something quick, flavorful, easy to prepare that can be served immediately as it's done.

Course Main Course

Cuisine Italian

Keyword Italian risotto, mushroom rice recipe, mushroom risotto, mushroom risotto recipe, risotto recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 487kcal

Ingredients

• 1/3 cup dried porcini mushrooms
• 4 or 5 (about 250 g) mushrooms , sliced
• 2 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 1 1/2 cup (about 300 g) arborio rice
• 3/4 cup white wine
• 4 or 5 (about 1.2 liter) hot vegetable stock
• 2 tbsp fresh parsley , chopped
• 2 tbsp butter
• 1/3 cup Parmesan cheese , grated
• salt and freshly ground black pepper

Instructions

• Soak the porcini mushrooms in hot water for 10 minutes and drain well. Chop roughly and set aside.
• In a sauce pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft.
• Add the sliced mushrooms and continue cooking for another 4-5 minutes until softened.
• Add rice and saute for another 2 minutes stirring constantly. Add the white wine and allow to evaporate while stirring.
• Add a ladle of vegetables stock , stir until the liquid is well absorbed. Continue adding the stock gradually until the liquid is well absorbed and the rice is creamy and tender.
• Add the porcini mushrooms, butter, Parmesan, parsley salt and pepper. Stir until butter is completely melted.
• Serve immediately with grated Parmesan cheese on top.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 65.6g | Protein: 11.4g | Fat: 16.1g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sugar: 3.6g

The post Mushroom Risotto appeared first on Home Cooking Adventure.

Did you know:

1. Truffles, known as “the diamond of the kitchen” , are the most expensive and hardest to find among mushrooms?

Mushrooms – good ones and bad ones

The Benefits of Mushrooms In the Kitchen 

Other benefits

Spinach and Mushroom Quiche

Mushroom Salad

Mushroom Pizza

Frittata Primavera

Penne with Mushroom Bolognese

Baked Stuffed Potatoes

Layered Mushroom & Cabbage Casserole

Snow Peas with Mushroom

Spinach and Mushroom Pinwheels

Stuffed Zucchinis

The post The Benefits of Mushrooms appeared first on Home Cooking Adventure.

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Mushroom Empanadas

Mushroom empanadas - pastries filled with a lot of vegetables and cheese, perfect for lunch or dinner or even as appetizer. Either warm or cold are delicious.

Course Appetizer, Bread, Snack

Cuisine Spanish

Keyword baked empanadas, empanada recipe, empanadas video, healthy baked empanadas, mushroom empanadas, vegetable empanadas

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 119kcal

Ingredients

Empanada Dough

• 1 ¼ cup (160g) flour
• 1/2 cup (110g) cold unsalted butter , cut into small (1/2-inch) cubes
• 1/2 tsp (3g) salt
• 4 to 6 tbsp ice water

Filling

• 2 tbsp olive oil
• 1 onion , chopped
• 1 medium carrot , grated
• 4 garlic cloves , chopped
• 4 or 5 medium mushrooms , chopped
• 1/2 red pepper
• Basil fresh leaves , chopped
• Fresh parsley , chopped
• 2 tbsp soy sauce
• Salt and freshly ground black pepper
• 1/3 cup cheese , grated

Garnish

• 1 egg

Instructions

• Prepare the dough. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Slowly add the water and stir until the water is incorporated. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
• In a large frying pan heat oil over medium high heat.  Add onion and saute until soft. Add carrot, garlic,  red pepper, mushrooms and soy sauce and cook until any water evaporates.  Turn down heat and add basil, parsley, salt and pepper. Remove from heat and set aside to cool.
• Preheat oven to 350F (180C). Line a baking tray with parchment paper.
• On a floured surface roll out dough to 1/8 inch thick. Using a 3 1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.
• Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video I forgot to add cheese on some but it's a delicious addition).  Moisten the edges of the circle with water and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
• Place the empanadas on the prepared baking tray. Beat the egg and brush the top of each empanada. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Video

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 8.6g | Protein: 2.5g | Fat: 8.5g | Saturated Fat: 4.4g | Cholesterol: 27mg | Sugar: 0.7g

The post Mushroom Empanadas appeared first on Home Cooking Adventure.

The only change I made was preparing the pastry dough from scratch.

These appetizing Spinach and Mushroom Pinwheels are perfect as an appetizer for any occasion. I love that they can be made a day in advance and warmed slightly before serving—they remain just as delicious.

How to make spinach and mushroom pinwheels

Begin with preparing the pastry dough. For this, dissolve the fresh yeast in the milk. In a medium-sized bowl, mix the butter with the flour and salt until well combined. Add the eggs and the milk with dissolved yeast, mixing until the ingredients are well blended. Knead the dough until smooth, cover it with plastic wrap, and refrigerate for about 1 hour to let the yeast develop.

Meanwhile, prepare the spinach filling. Bring a saucepan of water to a bubbling boil. Add the fresh spinach and cook for 3 minutes, then drain immediately and set aside to cool. Once cool enough, chop the spinach into smaller pieces.

In a large flat-bottomed frying pan, heat oil over medium-high heat. Sauté the onion and garlic for about 5 minutes until soft. Add the mushrooms and chopped spinach and cook until any liquid has evaporated. Season with salt and pepper, then remove from heat and allow the mixture to cool.

How to shape the pinwheels

After the dough has rested, cut it into 3 equal pieces. Sprinkle flour on your working surface. Using a rolling pin, roll out each piece into a rectangle approximately 12 inches (30 cm) long and 10 inches (25 cm) high.

Spread 1/3 of the spinach filling evenly over each rectangle of dough. Roll each piece into a log and then cut into 1-inch slices. Arrange the slices on a baking tray lined with parchment paper. Brush the tops with beaten egg yolk.

Bake in the preheated oven at 180°C (350°F) for about 25-30 minutes or until the rolls are nicely browned.

Allow to cool slightly before serving. Hope you will try them out and enjoy your delicious spinach-filled rolls. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

For more pastries ideas check our full collection of Pastry Recipes. For more appetizers check our full collection of Appetizer Recipes. If you like spinach check our full collection of Spinach Recipes.

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Spinach and Mushroom Pinwheels

These appetizing spinach and mushroom pinwheels are great as an appetizer for any occasion. They can be made a day in advance and warmed a little bit before serving.

Course Appetizer, Snack

Cuisine American

Keyword appetizer, dough, mushroom, pinwheels, spinach, Spinach and Mushroom Pinwheels

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Dough Resting Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 41 servings

Calories 85kcal

Ingredients

Pastry Dough

• 3 cups flour
• 200 g butter , cut in small cubes
• 2 eggs
• 1 egg white
• 30 ml milk
• 10 g fresh yeast
• pinch of salt

Filling

• 500 g fresh spinach
• 4 mushrooms
• 1 onion , chopped
• 2 tbsp olive oil
• 3 cloves garlic
• salt and freshly ground black pepper

Garnish

• 1 egg yolk , beaten

Instructions

• Dissolve the fresh yeast in the milk. In a medium-sized bowl mix well the butter with flour and salt. Add the eggs and the milk with yeast and mix until well blended. Knead well, cover with plastic, and refrigerate for about 1 hour to let the yeast develop. 

Prepare the spinach filling.

• In a saucepan, put water to boil, wait until the water is to a bubbling boil, add fresh spinach, and cook for 3 minutes then drain immediately. 
• Set aside to cool down. When cold enough cut a little bit in smaller pieces.
• In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
• Preheat the oven to 180 (350F).

How to shape the pinwheels.

• Cut the dough into 3 equal pieces. Sprinkle flour on the working surface. Using a rolling pin roll out each piece into a rectangular about 12 inches (30 cm) long, 10 high.
• Cover the dough with 1/3 of the spinach filling. Roll and cut into 1 inch slices. Arrange dough pieces in a baking tray. Brush with egg yolk. 
• Bake for about 25-30 minutes or until nicely browned.

Nutrition

Serving: 1 pinwheel | Calories: 85kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5.1g | Saturated Fat: 2.7g | Cholesterol: 24mg

The post Spinach and Mushroom Pinwheels appeared first on Home Cooking Adventure.

Whenever you are in a hurry and need a quick healthy side dish this might be a good option. It is flavorful and everybody will enjoy it. Give it try and bon appetite!

How to make snow peas with mushrooms

Begin by preparing the snow peas. Cut the ends of each snow pea and remove the string along its side.

Next, heat oil in a frying pan over medium-high heat. Add the garlic and cook until fragrant. Stir in the red pepper and mushrooms, cooking for about 5 minutes.

Add the snow peas to the pan along with the soy sauce, salt, pepper, and water. Steam the snow peas until they are crisp-tender.

Finally, stir in the baby corns and serve the dish as a side alongside fish or another type of meat.

Hope you will try this delicious side dish. If you do, don’t forget to tag me on your Instagram posts or stories.

For more healthy dishes check our full collection of Healthy Recipes.

YOU MAY ALSO LIKE:
Broccoli and Sweet Potato Salad
Baked Potato Wedges
Roasted Baby Potatoes

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Snow Peas with Mushrooms

Snow peas with mushrooms are a good option for a quick, easy and healthy vegetable side dish. It pairs wonderfully with any meat.

Course Side Dish

Cuisine American

Keyword how to cook snow peas, snow peas recipes, snow peas with mushrooms, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 88kcal

Ingredients

• 250 g snow peas
• 1/2 red bell pepper , finely sliced
• 3 garlic cloves , finely chopped
• 5 medium mushrooms , sliced
• 5 or 6 baby corns , cut
• soy sauce
• garlic and freshly ground black pepper
• 100 ml water

Instructions

• Cut the ends of each snow pea and remove the string along its side.
• In a frying pan heat oil over medium high-heat. Cook garlic and stir in red pepper and mushrooms and cook for 5 minutes. 
• Add snow peas, soy sauce, salt and pepper, and water and steam until snow peas are crisp and tender. 
• Stir in baby corns and serve as a side dish along fish or other type of meat. 

Nutrition

Serving: 1 serving out of 3 | Calories: 88kcal | Carbohydrates: 16.6g | Protein: 5.9g | Fat: 0.8g | Sugar: 6g

The post Snow Peas with Mushrooms appeared first on Home Cooking Adventure.