Posts Tagged ‘Mushrooms’

I know, right now you’re thinking to yourself “really, brussel sprouts?!” Well you’d be surprised. I have been wanting to try stuffed shells for awhile now. I’m not really sure how I’ve never made them before but so it is. Anyways, once I decided to make them I was having a hard time deciding what to actually stuff them with. I didn’t want them to be just cheese and the next natural thought is spinach but it just wasn’t appealing to me. I remembered a sauteed shredded brussel sprout side we’d had awhile back and started to think that it would go well with the ricotta cheese mixture for stuffed shells and as luck would have it I had bought a large container of brussel sprouts just a couple of days ago. It turned out that we also had a container of mushrooms in the fridge so brussel sprout and mushroom stuffed shells it was. To Ed’s credit he didn’t even bat an eye when I suggested it. This turned out very good. The only thing I would do differently is increase the amount of the brussel sprout and mushroom mixture in the filling by a half. The recipe below is how I made it today. Give it a try…you just might like it! That means you brussel sprout nay sayers too. Oh, and it is a great way to get the kids to eat some veggies. Gabriel didn’t know what hit him.

Brussel Sprout and Mushroom Stuffed Shells by Me

3/4lb brussel sprouts trimmed, cleaned, and shredded – you may want to increase a little
8oz mushrooms minced – you may want to increase a little
3tbsp butter
32oz ricotta cheese
2 eggs
2oz shredded parmesan cheese
1 tsp fresh thyme
salt and pepper to taste
3 cups marinara sauce
4oz mozzarella cheese
12oz jumbo shells prepared per instructions on box
**I forgot to add some garlic which you may want to do.

Melt butter in a large sauce pan. Add brussel sprouts and mushrooms and saute until the mushrooms are soft and have released their juices. Lightly salt and pepper and set aside.

In a large mixing bowl combine ricotta cheese, eggs, thyme, and parmesan cheese and mix well. Add brussel sprout and mushroom mixture and combine well. Salt and pepper to taste.

Preheat oven to 350 degrees. In a 9×13 baking pan (note that there will probably be enough shells to fill a smaller pan also) spread a small amount of marinara sauce across the bottom. Fill each shell with ricotta mixture and place in pan. When finished top shells with marinara sauce and mozzarella cheese. Bake for 30 mins or until cheese is melted.


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I had recently come across a few blogs that featured a recipe for Hungarian Mushroom Soup and OH MY GOSH did it look good. I knew that I had to make it and that Ed would love it. Ed LOVES mushrooms! However when I told Ed about it he was not as excited as I would of hoped. I was a little perplexed so I said ” Doesn’t it sound good?” and he replied “What else are we going to have with it?” As it turns out Ed does not believe that soup = meal. I happen to disagree with him and believe that soup accompanied with a nice bread makes a wonderful meal. However Ed doesn’t complain much so I decided to humor him on this one and make some salmon and place it atop some greens that had been tossed in a vinaigrette along with some rosemary and olive oil bread. This also made my daughter happy as she refused to try the soup and might have otherwise starved. The soup turned out really good. I put the question mark next to Hungarian in the title because the biggest change to the original recipe that I made was substituting thyme for the dill and I’m not sure if that removes the authenticity and makes it more of just a mushroom soup. In the future I might play with the ratio of milk to sour cream or maybe substitute the milk with cream but neither is necessary to enjoy this soup.
and here is the salmon on greens with bread

Hungarian Mushroom Soup
adapted from Allrecipes

1 medium onion minced
16oz sliced mushrooms
1 14.5oz can of vegetable broth
4 tbsp butter
2 tsp thyme
1 tbsp sweet Hungarian paprika
1 tbsp soy sauce
1 cup milk
3 tbsp flour
2 tsp lemon juice
1/2 cup sour cream

melt the butter over medium heat in a large sauce/pasta pot. Add onions and cook for about five mins. Next add the mushrooms and cook for approx. 5 more mins. Add the broth, soy sauce, thyme, paprika and mix well. Reduce heat, cover, and simmer for 15 mins.

meanwhile wisk together the milk and flour untill fully combined.

add milk and flour mixture to the soup, stir in thoroughly , cover and allow to simmer for another 15 mins.

now add the sour cream and lemon juice, mix completely and allow to just heat through.


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