{"id":122699,"date":"2014-10-14T00:00:00","date_gmt":"2014-10-14T00:00:00","guid":{"rendered":""},"modified":"2020-05-01T13:37:41","modified_gmt":"2020-05-01T13:37:41","slug":"make-your-meal-magnificent-with-mushrooms","status":"publish","type":"notebook","link":"https:\/\/www.justapinch.com\/blog\/notebook\/read\/122699\/make-your-meal-magnificent-with-mushrooms\/","title":{"rendered":"Make Your Meal Magnificent with Mushrooms"},"content":{"rendered":"

Chanterelle, portobello, button, oyster, crimini, porcini… there are so many different types of mushrooms<\/a><\/strong>. I’m a fan of them all! <\/p>\n

Adding mushrooms to recipes are a great way to sneak in a serving of vegetables and add some extra nutrients. As they cook down, the flavors intensify and add a nice richness. And, there are so many ways to incorporate them into your meals.<\/p>\n

Stuffed mushrooms<\/a><\/strong> are great because you can prepare them in many different ways. We used baby portobellos when we tried Diane Eldridge’s <\/a><\/strong>Stuffed Mushrooms Recipe<\/a><\/strong> and turned it into a wonderful appetizer. But, this recipe works great as a main dish too. “[These are] so easy to make,” says Diane. Simple, rich ingredients combine to create a super flavorful and pleasingly hearty dish.<\/p>\n

If you’re looking for a truly impressive finger food, then you must try Deb Crane’s<\/a><\/strong> Mushroom Pate for Tarts or Beef Wellington<\/a><\/strong>. It’s a terrifically earthy pate with all the richness of a good mushroom soup. “These tarts can be frozen and ready in minutes when you have unexpected guests,” says Deb. “I have even made the pate and kept it in the freezer.” We served it in Deb’s Blue Ribbon recipe for Individual Beef Wellingtons<\/a><\/strong>… and were absolutely wowed.<\/p>\n

Your guests will be extremely impressed with your culinary skills if you serve Dana Ramsey’s<\/a><\/strong> Asparagus and Mushroom Quiche<\/a><\/strong> at your next brunch. When I prepared this recipe, I used a 9-inch springform pan. The quiche slid out easily onto a serving plate which made for a lovely presentation. “This is very easy and very yummy,” shares Dana Ramsey. “The Dijon mustard really adds flavor.” In each bite, you get the tang of the Dijon, along with the mushrooms, asparagus and gooey cheese. Just delicious!<\/p>\n

“[This recipe is a] roast with the taste of a grill,” says Robert Priddy<\/a><\/strong> about his Grilled Roast Smothered with Mushroom Gravy<\/a><\/strong>. The grill adds a deliciously smoky flavor to the meat. And the gravy… well that’s a treat all by itself! This is one tasty dinner.<\/p>\n

And make sure to serve Kim Biegacki’s<\/a><\/strong> Fried Kale with Mushrooms and Bacon<\/a><\/strong> alongside. “After making fresh creamed spinach, I wanted to try some kale,” explains Kim. “I thought since I love mushrooms that I would put them in with the kale.” This is such a wonderfully savory side dish! This recipe reminded me a bit of the spinach salad with hot bacon dressing that my grandma used to make… only modernized to the max!<\/p>\n

With the arrival of fall – and soup season – Pamela Peake<\/a><\/strong> and Susan Thomas<\/a><\/strong> have two recipes that are going to be on my menu.<\/p>\n

The ingredients in Pamela’s Wild Mushroom Soup with Port Wine<\/a><\/strong> are pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms… de-lish! This is a wonderful soup to warm you up.<\/p>\n

“When the weather starts to turn cold, this Mushroom Barley Soup<\/a><\/strong> is a family favorite,” shares Susan. The saut\u00e9ed mushrooms add an earthy richness that just can’t be beat! And this is very easy to make (you know I love an easy recipe!). To me, there’s nothing better than a nice pot of soup simmering on the stove.<\/p>\n

This weekend, head to your local market and see what types of mushrooms you can find. We know you’ll create something magnificent!<\/p>\n","protected":false},"excerpt":{"rendered":"

Chanterelle, portobello, button, oyster, crimini, porcini… there are so many different types of mushrooms. I’m a fan of them all! Adding mushrooms to recipes are a great way to sneak in a serving of vegetables and add some extra nutrients. As they cook down, the flavors intensify and add a nice richness. And, there are […]<\/p>\n","protected":false},"author":1,"featured_media":236833,"menu_order":0,"template":"","meta":[],"tags":[],"yoast_head":"\nMake Your Meal Magnificent with Mushrooms - Just A Pinch<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make Your Meal Magnificent with Mushrooms\" \/>\n<meta property=\"og:description\" content=\"Chanterelle, portobello, button, oyster, crimini, porcini… there are so many different types of mushrooms. I’m a fan of them all! 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