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Tag: mushrooms

  • Weekly Meal Plan July 1, 2024

    Weekly Meal Plan July 1, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Grilled Vegetables

    Grilled Vegetables

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    Summer is the perfect time to enjoy grilled vegetables.

    Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!

    This recipe makes the best side dish or healthy snack!

    Grilled Vegetables cooked in a sheet pan

    Best Vegetables for Grilling

    This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.

    • sliced zucchini
    • bell peppers
    • mushrooms
    • onion
    • asparagus
    • tomatoes
    • eggplant
    • mushrooms
    vegetables on a sheet pan to make Grilled Vegetablesvegetables on a sheet pan to make Grilled Vegetables

    Ingredients for Grilled Veggies

    Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).

    Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.

    vegetables on a sheet pan before cookingvegetables on a sheet pan before cooking

    How to Grill Vegetables

    Grilled vegetables are super easy to make and are full of delish flavor!

    1. Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
    2. Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
    3. Garnish with fresh herbs or lemon wedges, if desired. Serve warm.

    Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!

    plated Grilled Vegetablesplated Grilled Vegetables

    Tips for Perfect Grilled Veggies

    • Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
    • Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
    • Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
    • Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.

    More Grilled Vegetable Recipes

    Did your family enjoy these Grilled Veggies? Be sure to leave a rating and a comment below!

    Grilled Vegetables cooked in a sheet panGrilled Vegetables cooked in a sheet pan

    5 from 7 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Grilled Vegetables

    This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Total Time 30 minutes

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    • Preheat grill to medium-high heat, about 375°F-400°F.

    • Place prepared vegetables in a large bowl or on a rimmed baking sheet.

    • Add the seasoning mix and toss well to coat.

    • Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).

    • Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.

    • Garnish with additional fresh herbs if desired. Serve warm.

    Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave. 

    Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Grilled Vegetables with a titleGrilled Vegetables with a title
    sweet and smoky Grilled Vegetables with writingsweet and smoky Grilled Vegetables with writing
    tender-crisp Grilled Vegetables with a titletender-crisp Grilled Vegetables with a title
    The Best Zucchini Bread on a sheet pan and plated with a titleThe Best Zucchini Bread on a sheet pan and plated with a title

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    Holly Nilsson

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  • I Guarantee This Is the Best Dinner You’ll Make All Spring (Everyone Loves It)

    I Guarantee This Is the Best Dinner You’ll Make All Spring (Everyone Loves It)

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    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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  • Weekly Meal Plan Apr 1, 2024

    Weekly Meal Plan Apr 1, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • One Pan Pollo a la Crema – Oh Sweet Basil

    One Pan Pollo a la Crema – Oh Sweet Basil

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    This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

    My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

    We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!) and then I laid awake, like always, unable to get the recipe out of my head.

    It’s become one of our new staples and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family friendly, it’s all about the creamy chicken!

    a photo of a sauteed chicken chunks, bell peppers, onions, and mushrooms topped with a creamy sauce

    What is Pollo a la Crema?

    Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions and mushrooms all cooked in a creamy flavorful sauce. It is usually served with warm flour tortillas.

    a photo of a dinner plate with a serving of pollo a la crema on ita photo of a dinner plate with a serving of pollo a la crema on it

    Ingredients Needed for Pollo a la Crema

    These ingredients are simple and easy to find. The only item that might be a little out of the ordinary is the Mexican crema which can be found in the refrigerator section for the Mexican specialty foods like fresh salsa and chorizo. Here is what you will need:

    For the Chicken

    • Chicken Breasts: boneless, skinless
    • Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
    • Olive Oil

    For the Rest of the Dish

    • Green Bell Pepper
    • Red or Orange Bell Pepper
    • White Onion
    • Baby Bella Mushrooms: or white button mushrooms work fine as well and if you’re not a mushroom fan, just omit them!
    • Mexican Crema: see section below for more details
    • Sour Cream
    • Smoked Paprika
    • Salt and Pepper
    • Cilantro

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo slices of bell pepper and onion being sauteed in a skillet with sliced mushrooms.a photo slices of bell pepper and onion being sauteed in a skillet with sliced mushrooms.

    What is Crema?

    Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot more mild in my opinion and a touch buttery.  You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

    How to Make Pollo con Crema

    This recipe is so super simple! I just love it! Here are the basic steps:

    1. Season and cook the chicken on the stove top until brown.
    2. Remove the chicken from the pan and sauté the peppers, onions and mushrooms.
    3. Add the ingredients for the sauce, return the chicken to the pan and stir everything together. Simmer until chicken is cooked through.
    4. Serve hot with fresh cilantro sprinkled over the top.

    Keep scrolling to the end of the post to see these instructions in complete detail. You can also save or print the recipe there.

    a photo of a a silver serving spoon scooping out a serving of pollo con crema from a large skilleta photo of a a silver serving spoon scooping out a serving of pollo con crema from a large skillet

    Tip for Getting the Best Results

    • Cut the chicken in the similar sized chunks so that they cook evenly.
    • Cook everything in the same pan so that the whole dish gets all the flavors from every ingredient. And bonus…fewer dishes to clean!!
    • Cut the bell peppers and onion into similar sized slices.
    • While you are sauteing the veggies, scrape up the little brown bits left behind from cooking the chicken. They are packed with flavor!
    • Serve with warm flour tortillas.
    a photo of a large skillet full of golden chicken chunks mixed with sauteed green bell peppers, onions and mushrooms in a creamy sauce.a photo of a large skillet full of golden chicken chunks mixed with sauteed green bell peppers, onions and mushrooms in a creamy sauce.

    What to Eat with Pollo a la Crema

    Pollo a la crema can be eaten on it’s own as a main dish, or it can be served with warm tortillas and eaten like a burrito or taco.

    Some great side dishes to eat with pollo con crema are:

    a photo of a serving of pollo a la crema on a dinner plate topped with chopped cilantro.a photo of a serving of pollo a la crema on a dinner plate topped with chopped cilantro.

    Storing and Reheating

    Leftover pollo a la crema should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.

    This recipe also freezes extremely well! Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight and reheat as stated below.

    I prefer to reheat this dish on the stove top. I will add a little more crema and maybe a little chicken broth to keep it from drying out. If you are reheating just a serving, I would probably just zap it in the microwave.

    a photo of a skillet full of golden cooked chunks of chicken, sauteed bell peppers, onions and mushrooms all mixed with a creamy sauce and topped with chopped cilantroa photo of a skillet full of golden cooked chunks of chicken, sauteed bell peppers, onions and mushrooms all mixed with a creamy sauce and topped with chopped cilantro

    Tender, seasoned chicken and sauteed peppers, onions and mushrooms all bathed in a creamy and smoky sauce that will have your tastebuds begging for more! This easy pollo a la crema is a chicken dinner recipe that always wins!

    If You Love This Recipe, Try These Other Favorites…

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Description

    This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

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    • Mix the seasonings together and sprinkle over both sides of the chicken.

      3-4 Chicken Breasts, Salt and Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 teaspoons Chili Powder

    • Heat oil in large frying pan. Sauté chicken until browned on each side. Remove to a plate.

      1 Tablespoon Olive Oil

    • Add peppers and onions with a little more oil. Sauté until onions are tender and translucent and peppers are softened. About 5 or 6 minutes.

      1/2 Green Bell Pepper, 1 Red or Orange Bell Pepper, 1 White Onion

    • Add the mushrooms and sauté until browned then season with salt and pepper to taste.

      1 Cup Baby Bella Mushrooms, Salt and Pepper

    • Add the chicken, crema, sour cream, and seasonings. Bring to a boil and simmer for 5-7 minutes or until chicken is cooked through and the sauce is thickened.

      2 Cups Mexican Crema, 1/2 Cup Sour Cream, 2 teaspoons Smoked Paprika

    • Remove from heat and serve with fresh cilantro!

      Cilantro

    Calories: 400kcalCarbohydrates: 12gProtein: 40gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 151mgSodium: 1049mgPotassium: 915mgFiber: 2gSugar: 6gVitamin A: 2458IUVitamin C: 54mgCalcium: 142mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: Mexican

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    Sweet Basil

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  • Weekly Meal Plan Mar 4, 2024

    Weekly Meal Plan Mar 4, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Homemade Beef Stroganoff – Simply Scratch

    Homemade Beef Stroganoff – Simply Scratch

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    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This recipe will serve 6.

    Beef Stroganoff

    If there was a list of the worlds least attractive meals, beef stroganoff would be on it.

    And it’s probably at the top.

    Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.

    Beef StroganoffBeef Stroganoff

    Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this recipe relatively simple, just making it more from scratch, and of course, more delicious. Unfortunately, it still won’t win and pretty dish awards but it sure does taste amazing.

    ingredients for Beef Stroganoffingredients for Beef Stroganoff

    To Make This Homemade Beef Stroganoff You Will Need:

    • steakI like to use ribeye for this recipe.
    • unbleached all-purpose flourAids in browning the beef and thickening the sauce.
    • kosher saltEnhances the flavors in the recipe.
    • olive oilOr substitute with avocado oil.
    • mushrooms (sliced) – Use white button or cremini.
    • yellow onionAdds a sweet and subtle onion flavor to the soup.
    • garlicAdds distinct punchy flavor.
    • dry white wineLike chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
    • butterAdds richness and flavor and is needed to create the roux which will thicken the sauce.
    • low-sodium beef brothThe base for the creamy sauce.
    • sour creamAdds delicious tang and creaminess.
    • Worcestershire sauceAdds some depth and flavor. Use homemade or store-bought.
    • freshly ground black pepperThis will add some subtle bite and flavor.
    • egg noodlesI like to use extra wide egg noodles.
    • parsleyAdds a pop of color and herbaceous freshness when serving. (optional)

    thinly sliced steak in bowlthinly sliced steak in bowl

    Prep the beef:

    Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice it thin. Once sliced add it into a mixing bowl.

    sliced steak with salt and floursliced steak with salt and flour

    Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.

    sliced steak tossed with salt and floursliced steak tossed with salt and flour

    Toss well to coat coat the steak and set aside.

    olive oil in panolive oil in pan

    Make The Stroganoff:

    Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.

    Work in batches cooking steakWork in batches cooking steak

    Work in batches to sear and cook the sliced steak.

    crispy browned sliced beefcrispy browned sliced beef

    Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.

    transfer browned beef to platetransfer browned beef to plate

    Once cooked, transfer the browned beef to a clean plate.

    bring a pot of water to boil, add a palmful of saltbring a pot of water to boil, add a palmful of salt

    Meanwhile, fill a large pot with water and bring to a boil.

    add mushrooms, onion and garlic to panadd mushrooms, onion and garlic to pan

    Sauté the veggies:

    Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt.

    cook until softenedcook until softened

    Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    pour in wine and reducepour in wine and reduce

    Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.

    transfer mushroom mixture to plate with beeftransfer mushroom mixture to plate with beef

    Transfer the mushroom mixture and any remaining liquids to the same plate with the steak.

    Beef StroganoffBeef Stroganoff

    Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    add butter to panadd butter to pan

    With the pan still heated to medium-low, add in 2 tablespoons of butter.

    once melted, sprinkle in flouronce melted, sprinkle in flour

    While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.

    stir and cook 2 minutesstir and cook 2 minutes

    Stir and cook for 2 minutes.

    stir while pouring in brothstir while pouring in broth

    While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.

    add sour cream, Worcestershire sauce and black pepperadd sour cream, Worcestershire sauce and black pepper

    Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.

    add beef and mushrooms to sauceadd beef and mushrooms to sauce

    Next reduce the temperature to low and add in the steak and mushrooms.

    stir to combinestir to combine

    Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.

    Add cooked noodles and toss to combineAdd cooked noodles and toss to combine

    Lastly add in the cooked egg noodles, gently toss to combine and serve!

    Beef Stroganoff in skilletBeef Stroganoff in skillet

    What To Serve With Beef Stroganoff:

    Beef StroganoffBeef Stroganoff

    How To Reheat Beef Stroganoff:

    While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.

    Beef StroganoffBeef Stroganoff

    Enjoy! And if you give this Homemade Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Beef StroganoffBeef Stroganoff

    Yield: 6 servings

    Beef Stroganoff

    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.

    • pounds ribeye steak, thinly sliced
    • 4 tablespoons unbleached all-purpose flour, divided
    • kosher salt, to taste
    • olive oil
    • 8 ounces sliced mushrooms, white button or cremini
    • 1/2 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 1/4 cup dry white wine, like chardonnay or sauvignon blanc, or simply omit
    • 2 tablespoons butter
    • 14 ounces low-sodium beef broth
    • 3/4 cup sour cream
    • 1 tablespoon worcestershire sauce
    • freshly ground black pepper, to taste
    • 12 ounces egg noodles
    • 1 tablespoon chopped fresh parsley, for garnish
    • Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice thin. Once sliced add it into a mixing bowl with 2 tablespoons flour and 1/2 teaspoon kosher salt. Toss to coat.

    • Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat. Once hot, work in batches adding some of the sliced steak in an even layer and cooking 3 to 4 minutes before turning and cooking for another 2 to 4 mintues. Add more oil if needed and adjust the heat (as needed) to avoid burning.

    • Transfer the browned beef to a clean plate and repeat with the remaining.

    • Bring a large pot of salted water to boil.

    • Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt. Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    • Once tender, pour in the dry white wine. Simmer this until reduced by half. Transfer the mushroom and onion mixture and any liquids to the same plate with the steak.

    • Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (only used if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    • While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter. Sprinkle in the remaining 2 tablespoons of flour. Stir and cook for 2 minutes. While stirring, pour in the beef broth. Increase the heat to medium and simmer until slightly thickened.

    • Reduce the heat to low and add in the sour cream, Worcestershire and some freshly ground black pepper. Stir well to combine.
    • Lastly add in the steak and mushrooms. Stir to combine. Taste and season with more salt and pepper as desired.

    • Add in the cooked egg noodles. Gently stir to combine and gradually heat through. Avoid bringing to a boil to keep the sauce from separating.

    Serving: 1g, Calories: 601kcal, Carbohydrates: 47g, Protein: 33g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 536mg, Potassium: 612mg, Fiber: 2g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 4mg

    This post may contain affiliate links.

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    Laurie McNamara

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  • Sausage Stuffed Mushrooms

    Sausage Stuffed Mushrooms

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    These stuffed mushrooms are the perfect appetizer for game day or a party!

    Mushrooms are stuffed with a cheesy sausage stuffing and baked until juicy and melty.

    cheesy Sausage Stuffed Mushrooms on a sheet pan

    Selecting Mushrooms for Stuffing

    Choose smaller mushrooms for a single bite or medium-sized for a two-bite appetizer.

    White button mushrooms or cremini mushrooms are smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!

    Clean mushrooms with a soft-bristled brush or a damp paper towel to remove any dirt or debris.

    They absorb water easily, so if you do rinse mushrooms, do it quickly and then dab them dry with a paper towel. This helps keep them from becoming soggy and watery.

    Other ingredients needed for sausage stuffed mushrooms include:

    • Cheese: Cream cheese is the base for these mushrooms while cheddar cheese adds flavor.
    • Sausage: I use breakfast sausage, but you can swap in spicy Italian sausage if you’d like.
    • Flavor: Mushrooms and sausage add a lot of flavor to this recipe. I also add a little bit of onion, garlic, and Parmesan cheese for flavor.
    Ingredients for Stuffed Mushrooms in a glass bowl

    How To Make Sausage Stuffed Mushrooms

    To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller, or a tomato corer to create a well in the center. Once the mushrooms are prepared, fill and bake!

    1. Sautee the diced stems, onion, sausage, and garlic in a pan per the recipe below.
    2. Combine the cream cheese, the mixed cheeses (reserve some for topping), & the sausage mixture in a bowl.
    3. Fill mushroom caps, sprinkle with cheese, & bake until melted & cooked through.

    Prepare This Appetizer Ahead of Time

    Make these sausage stuffed mushrooms up to days in advance. Cover in plastic wrap and store in the fridge. Bake as directed.

    To freeze, prepare as directed and freeze them in a single layer before baking. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.

    Yummy Stuffed Mushroom Recipes

    Did you make these Sausage Stuffed Mushrooms? Be sure to leave a rating and a comment below!

    sheet pan with Sausage Stuffed Mushrooms

    5 from 20 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sausage Stuffed Mushrooms

    These Stuffed Mushrooms are filled with cheese & sausage and then baked until golden brown.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    • Preheat oven to 400°F.

    • Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.

    • Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.

    • In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Drain any fat and cool the sausage.

    • In a small bowl, mix cheddar and parmesan cheese. Reserve ¼ cup for topping.

    • In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.

    • Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.

    These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab, or shrimp.
    If you’d prefer a crumb topping, combine the following:

    • 3 tablespoons Panko breadcrumbs
    • 1 tablespoon melted salted butter
    • 1 tablespoon grated parmesan cheese

    Serving: 1mushroom | Calories: 64 | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Main Course, Party Food
    Cuisine American
    easy Sausage Stuffed Mushrooms on a sheet pan with a title
    melty cheesy Sausage Stuffed Mushrooms with writing
    Sausage Stuffed Mushrooms on a sheet pan and plated with a bite taken out with a title
    close up of Sausage Stuffed Mushrooms with a title



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    Holly Nilsson

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  • Coq au Vin

    Coq au Vin

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    This meal is surprisingly easy to make and full of flavor.

    This Coq au Vin recipe simmers tender chicken and fresh vegetables in a rich, savory wine sauce. It’s a special kind of meal with little fuss.

    Coq Au Vin with potatoes

    What is Coq au Vin?

    Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising chicken in a wine-based broth with bacon, carrots, mushrooms, and fresh herbs. Braising is easy; it simply means browning the chicken and then slowly cooking it partially covered in liquid.

    This Coq au Vin recipe is a simplified version of Julia Child’s recipe that packs all of the flavor of the original into an easy one-pan dish.

    ingredients to make Coq Au Vin

    Ingredients for Coq au Vin

    • Bacon – Bacon adds flavor and salt to this dish.
    • Chicken – Bone-in thighs and drumsticks are dark meat which makes them extra flavorful and naturally juicy. Skin-on split chicken breasts can also be used in this recipe.
    • Vegetables – Mushrooms, onions, and carrots are staples in this coq au vin recipe. If you’re feeling fancy, use pearl onions in place of yellow onions.
    • Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly expensive ones. Go for table reds like burgundy, merlot, or pinot noir. Since this is a chicken cooked in wine, it is not recommended to replace the wine.
    • Broth – I use beef stock as it has a rich flavor; however, it can be replaced with chicken broth or chicken stock.
    adding ingredients to pot to make Coq Au Vin

    How to Make Coq au Vin

    Coq au Vin is an elegant entree with chicken and veggies cooked in a savory wine broth!

    1. Cook the bacon and transfer to a plate.
    2. Brown the chicken in batches according to the recipe below.
    3. Cook the vegetables until slightly softened. Stir in the remaining ingredients and add the chicken and half of the bacon to the skillet.
    4. Bake uncovered (per recipe below) until the chicken is cooked through and the skin is golden brown.
    pot full of Coq Au Vin

    Tips for Coq au Vin

    • If desired, you can thicken the broth with a slurry or separate it from the other ingredients and simmer the sauce on the stovetop in a small pan over medium heat.
    • Coq au Vin can be made in advance and kept refrigerated for up to 2 days (the flavors will continue to blend)! Reheat in a Dutch oven on the stovetop on low heat.
    • Freeze Coq au Vin in airtight containers for up to 3 months and thaw in the refrigerator overnight. Reheat in a Dutch oven on the stovetop on low heat.

    Perfectly Paired Side Dishes

    Serve Coq au Vin in wide bowls with thick slices of garlic bread to soak up all that rich broth or over homemade mashed potatoes or egg noodles. Add a tossed salad with a tangy lemon vinaigrette.

    More Elegant Entrees

    Did you love this Coq au Vin dish? Be sure to leave a rating and a comment below! 

    pot full of Coq Au Vin

    4.99 from 65 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Coq au Vin

    Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked in a flavorful red wine sauce.

    Prep Time 25 minutes

    Cook Time 1 hour 35 minutes

    Total Time 2 hours

    • Preheat the oven to 375°F.

    • Add the bacon to a deep 12-inch skillet or a braiser and cook over medium heat until crisp. With a slotted spoon, transfer the bacon to a paper towel lined plate leaving the bacon grease in the skillet.

    • Season chicken pieces with salt and pepper and cook the chicken thighs skin side down for 5 minutes or until golden brown and then transfer to a plate. Repeat with the drumsticks, turning until browned and add to the plate.

    • In the same pan add sliced mushrooms, carrot, and onion (adding butter or additional oil if needed) and cook just until the mushrooms and onions start to soften, about 5 minutes.

    • Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute more.

    • Add the red wine and beef stock, a bit at a time, stirring after each addition until smooth. Add thyme, bay leaves, and half of the bacon. Stir to combine.

    • Gently place the chicken on top of the vegetables.

    • Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the chicken is cooked through and the skin is golden.

    • Remove and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.

    Any chicken pieces (with bone and skin) can be used in this recipe.
    Cremini mushrooms have a nice meaty flavor and texture but can be substituted with white mushrooms or portobellos.
    If you do not have a braiser or deep oven proof skillet, this can be prepared in a large Dutch oven or an ovenproof pot.
    You can also prepare this coq au vin recipe in a skillet and then transfer it to a casserole dish. If baking in a casserole dish, increase the covered cooking time to 40 minutes.

    Calories: 624 | Carbohydrates: 18g | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, French
    taking a spoonful of Coq Au Vin with a title
    Coq Au Vin with vegetables and a title
    Coq Au Vin on mashed potatoes with writing
    Coq Au Vin in the pot and plated with a title

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    Holly Nilsson

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  • This “Way Easier” Version of Chicken Parm Is My New Favorite Dinner

    This “Way Easier” Version of Chicken Parm Is My New Favorite Dinner

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    Roast until just beginning to soften, 12 to 15 minutes. Meanwhile, grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) on the smallest holes of the box grater, or measure out 1/3 cup store-bought grated.

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    Kelli Foster

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  • Beef Barley Soup – Oh Sweet Basil

    Beef Barley Soup – Oh Sweet Basil

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    Beef barley soup is a hearty and comforting soup full of tender beef, pearl barley, wild rice, mushrooms and savory umami flavor.

    I didn’t even know that beef barley soup was a thing. I guess whenever I heard someone mention a barley soup I just went into a mindless state because barley didn’t sound delicious. But it’s the best soup I’ve had in years and that says a lot considering how much my family loves soup. Have you tried “The Soup“? Or maybe our roasted tomato basil soup? We love soups!

    If you search for beef and barley soup recipes, you’ll find a lot of the same style of soup — carrots, celery, beef, barley, etc. We have changed things up for this. This is a little different, and more scrumptious imho, than anything you’ll find out there.

    Why is This the Best Beef Barley Soup?

    My friend and I decided that there are a few small things that are musts in a beef barley soup…

    1. No carrots or celery. This isn’t stew and we don’t want it to look, smell or taste like stew. That’s a different recipe!
    2. Use wild rice along with the barley. It adds a toothy, flavorful oomph that you will miss if you skip it. You can add as much or as little as you’d like.
    3. WHOLE ROAST slowly cooked. We aren’t cutting this baby up, though if you were short on time you could certainly use stew meat and half the baking time. But a whole roast slowly cooked will bring out far more flavor and tenderness in the meat.
    a close up photo of beef and barley soup loaded with tender beef chunks, barley, wild rice, spinach and mushrooms.

    Ingredients for Beef Barley Soup

    At first glance, this list may look long, but don’t worry! Most ingredients are pantry ingredients and everything combined creates a depth of flavor that is heavenly. Here is what you will need…

    • Chuck Roast: you will cook this whole like you would a pot roast
    • Olive Oil: helps brown the roast
    • Salt and Pepper: adds flavor
    • Red Wine Vinegar: helps deglaze the pan and adds acidity
    • Water: helps deglaze
    • Red Onion: adds flavor and caramelization
    • Baby Bella Mushrooms: adds earthy flavor and chewiness
    • Pearl Barley: you can find this right by the rice at the grocery store
    • Wild Rice: adds an extra layer of flavor and different texture to the soup
    • Au Jus Packet: adds bold savory flavor
    • Onion Powder: adds flavor
    • Garlic Powder: adds flavor
    • Oregano: you can also use Italian seasoning if you don’t have oregano
    • Balsamic Vinegar: adds a slight sweetness and more acidity
    • Worcestershire: our favorite brand is Lea & Perrins
    • Beef Broth: helps cook the barley and wild rice and creates the base of the soup
    • Spinach: you can skip the spinach if you don’t want to add it
    • Parmesan: optional, but I love the flavor it adds

    This is just meant to be an overview of the ingredients needed for this recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.

    a photo taken above a bowl of beef barley soup with a spoon in the bowla photo taken above a bowl of beef barley soup with a spoon in the bowl

    How to Make Beef Barley Soup

    1. Preheat the oven and prep the roast.
    2. Brown the roast on all sides and set it aside.
    3. Caramelize the onions.
    4. Sauté the mushrooms then deglaze the pan.
    5. Layer the rice, barley and seasonings then place the browned roast on top.
    6. Add half the broth and the remaining ingredients and bake in the oven.
    7. Check the soup every couple of hours to make sure there is enough liquid and add more as needed.
    8. Once the roast is cooked, shred the beef, then add the rest of the broth.
    9. Add spinach and parmesan if desired.

    This is just a brief overview of the instructions for making this soup. All the details can be found in the recipe card down below.

    a photo of a bowl full of beef barley soup with chunks of tender beef, mushrooms, barley, wild rice and spinach.a photo of a bowl full of beef barley soup with chunks of tender beef, mushrooms, barley, wild rice and spinach.

    Beef and Barley Soup FAQ

    What Cut of Beef is the Best for Soup?

    Obviously, the best is a chuck roast. It has great marbling which makes it ideal for tenderness. Chuck roasts are usually affordable and easy to find.

    Can I Cook the Roast in a Slow Cooker?

    Yes! I would still brown it first on the stove top then place it in a slow cooker on low for 8 hours. It won’t have the same flavor as a roasted beef though.

    Do You Cook Barley Before Adding It to Soup?

    No, the barley can go in uncooked. Barley takes a long time to cook but since we are cooking in this in the over for several hours, it will cook just fine.

    How to Thicken Soup

    You really have complete control of the thickness of this soup. The amount of broth or water you add will determine the thickness. However, if you get to a point where the soup has gotten too thin, combine 3 tablespoons of cornstarch with 1 tablespoon of water and slowly whisk it into the soup until it reaches your desired thickness.

    How to Make in a Slow Cooker or Instant Pot

    Slow Cooker – follow all the instructions as written. When you get to step 5, add the rice to the slow cooker and then follow the rest of the instructions adding everything to the slow cooker. Then cook on low for 4-6 hours. Add the spinach about 5 minutes before serving and top with parmesan cheese if desired.
    Instant Pot – set the IP to sauté and brown the roast on all sides for 3-4 minutes with oil. Then pressure cook on high for 60-80 minutes based on roast 3-5 lbs. When the roast is done, shred it and add the rest of the ingredients. Turn the IP back to sauté and sauté the onions and then mushrooms. Then add the remaining ingredients and and set the IP to high pressure for 15-18 min. Allow a natural release. Remove the lid and add the spinach if desired and add the lid for a few minutes. Then top with the cheese.

    Make Ahead and Storage Tips

    If you make ahead and freeze it, add the barley and rice on the day you’re eating it or they will absorb all of the liquids.

    Whip up a big pot of this hearty beef barley soup and make a side of buttermilk biscuits, and you’ll be the happiest person on earth! It’s so nourishing, savory and comforting! It’s guaranteed to be a new favorite in your house!

    More Delicious Soup Recipes:

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    • Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.

      4 lbs Chuck Roast, Salt and Pepper

    • In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.

      3 Tablespoons Olive Oil

    • Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.

      1 Red Onion, Salt and Pepper

    • Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.

      4 oz Baby Bella Mushrooms, 1/4 Cup Red Wine Vinegar, Water

    • Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.

      1 1/2 Cups Wild Rice, 1 Cup Pearl Barley, 1 Packet Au Jus, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 teaspoons Oregano

    • Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.

      1 Tablespoon Balsamic Vinegar, 1 teaspoon Worcestershire, 16 Cups Beef Broth

    • Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it’s not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.

      16 Cups Beef Broth, Water

    • Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.

    • Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.

      Spinach, Parmesan

    Serving: 1.5cupsCalories: 699kcalCarbohydrates: 45gProtein: 57gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 156mgSodium: 1987mgPotassium: 1318mgFiber: 6gSugar: 2gVitamin A: 50IUVitamin C: 1mgCalcium: 98mgIron: 7mg

    Author: Sweet Basil

    Course: 50 of the Best Easy Soup Recipes for Families

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    Sweet Basil

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  • Italian Sauteed Mushrooms Recipe – Oh Sweet Basil

    Italian Sauteed Mushrooms Recipe – Oh Sweet Basil

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    Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

    I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there.  My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.

    Reasons I Love This Recipe

    Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.

    Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.

    Quick: Cooking this easy holiday side dish will only take about 15 minutes.

    Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!

    What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.

    Italian Sauteed Mushrooms easy and quick side dish recipe.

    Ingredients You Need to Make the Best Sauteed Mushrooms:

    • Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color
    • Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!
    • Onion: just a yellow onion works great
    • Red Bell Pepper: you could also use orange or yellow
    • Salt and Pepper: adds flavor
    • Parsley: used for garnish

    The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!

    Substitutions and Variations

    If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.

    Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.

    If you want to add a little heat, add a pinch or two of red pepper flakes.

    Ingredients you will need to make Italian Sauteed Mushrooms easy and quick side dish recipe.Ingredients you will need to make Italian Sauteed Mushrooms easy and quick side dish recipe.

    How to Clean Mushrooms

    Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.

    How to Sauté Mushrooms:

    1. Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms (I like to leave the stem on) and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.
    2. To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.
    3. Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!
    a photo of saucy sauteed baby bella mushrooms with sliced red bell peppers and onions in a saute pan.a photo of saucy sauteed baby bella mushrooms with sliced red bell peppers and onions in a saute pan.

    What to Eat with Italian Sauteed Mushrooms

    How to Store Cooked Mushrooms?

    Cooked Mushrooms can be stored in airtight container or a zip bag in the refrigerator from 3-5 days.

    Can Mushrooms be Reheated?

    Have you ever wondered, can mushrooms be reheated? They were so good at that holiday party last night, so why not have them again the next day, right?

    It is recommended not to preheat cooked mushrooms because it can upset the belly.

    After you make these Italian Sautéed Mushrooms, it is best to eat it cold.  You will like how these sautéed mushrooms will taste after they cool off, in my opinion even better!

    a photo of a deep saute pan filled with sliced sauteed mushrooms, sliced red bell peppers, diced peppers all topped with chopped fresh parsley.a photo of a deep saute pan filled with sliced sauteed mushrooms, sliced red bell peppers, diced peppers all topped with chopped fresh parsley.

    You won’t be able to resist the bold umami flavor of these savory Italian sauteed mushrooms! And aren’t they so beautiful?! I just love the colors!

    More Mushroom Recipes You’ll Love:

    Servings: 6

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Description

    Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

    Prevent your screen from going dark

    • Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.

      1 lb Mushrooms, Salt and Pepper

    • To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.

      1 Cup Italian Dressing, 1 Onion, 1 Red Bell Pepper, Salt and Pepper

    • Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!

      Parsley

    Store in an airtight container in the refrigerator.  They will keep for 3-5 days.

    Serving: 0.5cupCalories: 123kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 394mgPotassium: 342mgFiber: 1gSugar: 7gVitamin A: 635IUVitamin C: 28mgCalcium: 13mgIron: 1mg

    Author: munchkin

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

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    Italian Sauteed Mushrooms easy and quick side dish recipe.Italian Sauteed Mushrooms easy and quick side dish recipe.

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    Sweet Basil

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  • Beef Wellington is The Most Impressive Main Dish You'll Ever Make

    Beef Wellington is The Most Impressive Main Dish You'll Ever Make

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    Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)

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    Christine Gallary

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  • Stuffed Mushrooms

    Stuffed Mushrooms

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    Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

    Juicy mushrooms are filled with a rich cream cheese filling, topped with bread crumbs and baked until golden.

    Stuffed Mushrooms with bread crumb topping

    A Versatile Stuffed Mushroom Recipe

    • Stuffed mushrooms are delicious and easy to make.
    • Prepare these stuffed mushrooms ahead of time and bake just before serving.
    • They’re the perfect one or two-bite snack for any party.
    ingredients to make Stuffed Mushrooms with labels

    Ingredients for Stuffed Mushrooms

    Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are all great for stuffing. For a one-bite snack, choose white button mushrooms.

    Filling – Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful.

    Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Feel free to use seasoned Panko bread crumbs.

    Variations

    This stuffed mushroom recipe is delicious and the filling is really versatile.

    • Stir in cheddar cheese or mozzarella.
    • Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
    • Mix in your favorite seasonings or fresh herbs to add extra flavor.
    • For added flavor, try some shredded crab meat, Italian sausage, or bacon.

    How to Make Stuffed Mushrooms

    1. Clean the mushrooms and remove the stems.
    2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
    3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
    cooked Stuffed Mushrooms on a baking sheet

    Holly’s Tips

    • Cleaning mushrooms: Gently wipe the mushrooms with a clean damp paper towel. Be careful not to soak them as they are like sponges and will soak up water.
    • Save the stems: The stems aren’t needed for this recipe but they can be chopped and added to rice, casseroles, or soups.
    • Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
    • Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
    stack of Stuffed Mushrooms with a bite taken out of one

    Make Ahead

    The mushrooms can be prepared up to 48 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

    You can freeze stuffed mushrooms before baking them. They will release a little bit more water, but still taste great. Bake them from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

    More Appetizers We Love

    Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below! 

    Stuffed Mushrooms on a baking sheet

    4.91 from 64 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Stuffed Mushrooms

    These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    • Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.

    • Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

    • Place the mushroom caps on the prepared pan.

    • In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

    • Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

    • In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

    • Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

    • Cool 5 minutes before serving.

    • For smaller mushrooms reduce the baking time.
    • Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.
    • Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.
    • The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.
    • Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

    Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Party Food, Snack
    Cuisine American
    Stuffed Mushrooms with a bite taken out of one and writing
    Stuffed Mushrooms with cream cheese filling and writing
    baked Stuffed Mushrooms with writing
    Stuffed Mushrooms on a baking sheet and close up with a title

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    Holly Nilsson

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  • ‘Psychedelic Frequency’ Exclusive: Producer Maejor Explores The Wonders Of Medical Microdosing With Acclaimed Audible Series

    ‘Psychedelic Frequency’ Exclusive: Producer Maejor Explores The Wonders Of Medical Microdosing With Acclaimed Audible Series

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    If you’re currently on your wellness journey you’re going to want to check out Psychedelic Frequency on Audible.

    Source: Courtesy / Audible

    BOSSIP’s Sr. Content Director Janeé Bolden caught up with acclaimed producer and recording artist Maejor ahead of his appearance at Web Summit in Portugal, to discuss his latest podcast Psychedelic Frequency where he, alongside co-host Natalie Ginsberg from the Multidisciplinary Association for Psychedelic Studies (MAPS), takes listeners into the world of psychedelic therapy. The series offers a great historical perspective, while also introducing some of the world’s foremost experts on MDMA, Ketamine, Ayahuasca, Psilocybin, LSD, and DMT.

    In one of our favorite episodes, Maejor takes us to Big Sur’s Esalen Institute for a holotropic breath workshop, but he also explores Berlin’s psychedelic underground, a Los Angeles ketamine clinic, and Guatemala, where doctors are treating opioid dependency with the powerful hallucinogen, Ibogaine.

    Check out our candid conversation with Maejor about Psychedelic Frequency below:

    BOSSIP: Your previous Audible podcast Major Frequency explored the healing power of sound through science and spirituality, what sparked your interest in the subject?

    Maejor: “I got introduced into sound healing first through the spiritual community. I thought it was a little bit woo woo, but I liked how it felt. Then, going through my experience as a cancer survivor, a lot of people started sending me all of these different ways of healing and all these different ideas and the things that resonated with me were related to sound because I was already producing and working so much with sounds and EQ and frequency and already doing it everyday so once I started learning about the healing power of it, it really just gave me a perspective that there was an opportunity to bridge two worlds, the mainstream music world that I’m producing in, and this new world of wellness and healing. So that that’s where it all started.”

    BOSSIP: This podcast is really fascinating, I just listened to the episode about holotropic breathwork and was blown away

    Maejor: You know it surprised me with the breathwork specifically, because I’ve also had some psychedelic experiences, and it surprised me with the breathwork how intense the experience was, without actually taking any physical substance. It’s just by breathing in that way, for that long of a time your body starts doing some crazy things. That’s what the whole show is really about — the exploration of how to use these things in an intentional way that can actually help your life.

    I feel like that conversation is moving more into the mainstream. Everyday people are more open to these ideas and concepts, and even microdosing and meditation and breathwork. All of these different types of modalities are coming into the public, so I think it’s a great time… One of the things we aim with the show is it just really give people a way to do it with intention so whatever you’re trying to get out of it, you can really get from it, versus just rolling the dice.

    BOSSIP: Along with holotropic breathing, while I was listening to this podcast I learned of a lot of other substances I wasn’t previously aware of. Did you become more experimental after taking on this project?

    Maejor: First I want to say that all the people who did substances within the show were with therapists and in a very clinical controlled setting and they went in with a measured dosage.

    They’re just not out here tripping

    Maejor: Yeah because that can be dangerous. I don’t want somebody to go into something that’s dangerous, but what we wanted to do is explore, because there are a lot of people who have reported huge benefits from these types of things, so we wanted to explore what was going on, how is it etc… So we found therapists who are already working in this space. In some ways my mind has been opened further. This show definitely did open my mind. Even the holotropic breathing. I had never that before and then we did a 2 1/2 hour session straight. That’s really really a different kind of thing that where you’re doing this breathwork for 2 1/2 hours straight. You do 2 sessions, one in the morning, one at night. You have your therapist, partner, or whoever is there with you, watch you while you breathe and make sure everything’s fine, because you can go into some pretty crazy states. They set up pillows around you so it’s pretty intense.

    With the therapist, one of the things they talk about is integration and we will unpack, really reflect and give it time to meditate on the experience. You don’t just go right back into the world. You know get some time and start to process that in whatever way that takes for you, it can depend on your guide or your therapist or whoever is leading you through that experience.

    Web Summit 2023 - Day Three

    Source: Sam Barnes / Getty

    In the introduction to Psychedelic Frequency you talk about wanting to heal the world, how do you feel psychedelics could potentially heal the masses?

    Maejor: The way that I look at it is, I call it the journey inward or the journey within. We cannot, each person themselves, cannot heal and cannot change any anything or anyone outside, but if we change ourselves, we go inside… Even something like as simple as conflicts. Two people in a conflict, no one’s going to change from someone saying, ‘You’re wrong about this! What you did was wrong! What you’re doing is wrong!’ Yelling at them or hurting them, doing something to them, that’s not going to change them. The only way someone actually changes is through their consciousness being raised and them coming into their own perspective that, ‘Hey what I’m doing is wrong.’ When you get to that point then you can start to really make some change, start to really do something. So the way psychedelics work is it works with inner sight and inner change, so that causes a ripple effect to the people around you, the world you created around you, the way that you treat people, because what you really start to learn is that as we go deeper in, you start to see how connected we all are and how alike we all are. It’s just growing compassion in a different kind of way, where the other problems just fall away naturally as a result of you realizing it’s actually a waste of time.

    Psychedelic Frequency was named one of Audible’s Best Of 2023 and is available for your listening pleasure on Audible now! We highly suggest checking it out for yourself. Besides being extremely informative, we found it really relaxing and calming to listen to and believe Maejor is doing groundbreaking work that we can all benefit from.

     

    What do you think about his theory that psychedelics could ultimately heal the world?

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  • Shane Mauss: Is the end of the drug war inevitable?

    Shane Mauss: Is the end of the drug war inevitable?

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    “I never pictured a world where marijuana would be anywhere close to legal, and it’s mind-blowing to me that mushrooms are being decriminalized everywhere,” says Shane Mauss, a comedian who tours the country discussing his psychedelic experiences. For the 2018 documentary Psychonautics, he consumed a wide variety of substances on camera, from ayahuasca to LSD to ketamine to DMT, a smokable drug known to provoke especially strong hallucinations in which users sometimes encounter cartoonish “entities.” Mauss also hosts a science podcast called Here We Are, where he shares his thoughts about the mainstreaming of psychedelic drugs, the surprising pace of legalization efforts, and the role that podcaster Joe Rogan and other public figures play in normalizing psychedelics.

    In June, Reason‘s Nick Gillespie caught up with Mauss at the Psychedelic Science 2023 conference in Denver. Attended by a reported 13,000 people, the conference was organized by the Multidisciplinary Association for Psychedelic Studies (MAPS), a nonprofit that is in the final stages of gaining Food and Drug Administration approval for the use of MDMA-assisted therapy for PTSD.

    Reason: What does the psychedelic renaissance mean 
to you?

    Mauss: I don’t know what the psychedelic renaissance means to me. I can tell you that as someone who was born in 1980 and experienced much of the Reagan-era “just say no to drugs,” early ’90s PSAs, the frying egg and this-is-your-brain-on-drugs stuff, I never pictured a world where marijuana would be anywhere close to legal, and it’s mind-blowing to me that mushrooms are being decriminalized everywhere.

    Even when I started my science podcast eight years ago, the [only] organization even attempting to jump through all of the regulatory hoops to just test psychedelics in any way at all was MAPS, which was much smaller even eight years ago. And now there’s Johns Hopkins and Stanford and a zillion universities are getting into it.

    What do you think changed?

    I don’t know if this is just what progress looks like and it’s inevitable? I know I didn’t see this coming. Maybe the war on drugs was such a horrible policy in the first place that it was never going to last.

    What do you like about psychedelics?

    Psychedelics just changed my life. I did them as kind of a goof when I was a teenager, to be a rebel or whatever. I had smoked weed and laughed about it and thought it was great, but psychedelics were something more meaningful for me. I always had pretty serious depression issues from the age of 10 years old, and [psychedelics] were something that really helped with that. Mushrooms were my all-time favorite, my go-to for a very, very long time. And I think if it weren’t for DMT, I probably wouldn’t have a science podcast. I was always interested in how the mind worked.

    Can you describe your experience with DMT?

    I was raised in a strict religious household. I didn’t fit into that. I was always an atheist, especially in my younger years. I was a very angry, bitter atheist. To have a DMT experience, it seems like you’re talking with entities or in some other world. Or is this the afterlife? Or is this some other dimension? That is the subjective feeling of a lot of experiences. It made me go: “How could I perceive something like that?” By the end of it, I actually don’t think I was in some other dimension. I think it was in my brain.

    So then the question is, how would a brain make a perception that is so different from this conscious experience? It just got me really digging into how the subconscious mind works in neuroscience, and it was incredibly impactful for me over and over again. I started doing ketamine a few years ago and other than falling and scraping my face, it’s been nothing but really interesting. [Gestures at red marks on his face.] This looks much worse than it is.

    If anyone watches my documentary Psychonautics, they’ll see I think I have a balanced take on psychedelics. I have a lot of inherent disclaimers. You can look at this face and go: “Well, maybe I should pause before doing ketamine outside of a nightclub so I don’t fall over.”

    What are the parts of the psychedelic community that you like the most?

    I did psychedelics alone for a very long time until I started experimenting with doing a psychedelics show. I think 2015 was when I first started doing a few of those. Once I started meeting the people that would come out to a psychedelic comedy show, they weren’t the cliché—burned-out, dreadlocked hair, and their only hygiene was a sound bath—type. It was never like that. Sometimes I’d have like one table of burnouts, a bunch of clichés, but you would just meet the most interesting, intelligent people.

    I’ve been doing science shows for years, and it can be tough sledding sometimes, getting people to have the attention span to listen to jokes about biology. I remember the very first time that I did a show about psychedelics, the engagement was overwhelming. Afterward, there was a line of people. I’ve been a successful comedian since 2004 and I’ve been on Late Night and everything else. If you do a psychedelic comedy show, there is a line of people that has a million questions and they’re meeting each other in line and connecting. The psychedelic community is just so inquisitive and so open.

    What are the parts of the psychedelic community you find objectionable?

    I did a 111-city psychedelic comedy tour that ended in 2017. It was the greatest tour of my life. I loved meeting people every show. I loved going to festivals. Then COVID happened. As someone who interviews virologists and epidemiologists, the insane, not just conspiracies, but anger and harassment that I saw anyone doing any kind of science face, it certainly opened my eyes to some of the problematic errors in thinking within the community, some of the magical thinking, and a lot of the grifting in the space. Granted, this is the internet and you’re seeing the worst of the worst cases.

    There’s a lot of pretty dubious supplements and things like that are being peddled and treatments and telling people you can cure their cancer with coffee enemas and stuff like that.

    Is Joe Rogan a purveyor of psychedelic misinformation?

    Absolutely. I’ve been on Joe Rogan’s show. I find him to be a good interviewer and a nice guy. And Alex Jones is one of his best friends. It’s just his shtick: “Oh, did the aliens make the pyramids?” It’s a little discouraging for someone who likes science [that when] I watch Animal Planet, Finding Bigfoot is the most popular show. Or when I try to watch the History Channel to learn something, Ancient Aliens is the most popular show on there.

    On Joe Rogan’s show, a way to get on there is to have some big controversial idea or something like that. I think that he ends up subjected to a lot of grifters and a lot of people that are telling him what he already wants to hear and dressing it up as some sciencey-sounding thing.

    Do you think the psychedelic community is more open to conspiracist thinking or anti-science thinking?

    I find the psychedelic community to be very intelligent. I would say that because of the nature of it being such an underground thing, I think it has drawn people that are unconventional, that maybe don’t like authority as much, which is great. I think we should absolutely be questioning science and authorities and laws all of the time. I very much support that.

    Sometimes it’s like a race to see who can have the most far-out idea because there are a lot of creative people in the space, and you want to get attention for your ideas and advertise your ideas. Some of those more far-out ideas are sexier and more tantalizing than reality for some people. I think reality is very interesting. Some people think reality is very boring.

    Are psychedelics becoming normalized in our culture?

    I started comedy in 2004. I was like a typical late-night, short-joke, absurdist comedian. I’ve always been interested in psychedelics, so even back then I would sprinkle in a few psychedelic jokes here and there. I found that if I did a regular comedy club, I could do five minutes of psychedelic jokes and it would be funny. Usually they were goofy ones, like I ate too many mushrooms. And if I talked about them too much more than that, you would start getting funny looks.

    I had all of these deals potentially in the works and ran into all sorts of barriers at Showtime and HBO not wanting to anymore. They didn’t have a problem talking about drugs; they had a problem talking about potential benefits. It was talking about psychedelics as medicines that was very taboo to them. They wouldn’t touch it. When Michael Pollan’s book [How to Change Your Mind] came out, that was the first time there was a psychedelic book on the front of almost every bookstore in the country.Pollan’s book opened the doors for others. And for all of my criticisms of people like Aaron Rodgers, or someone that might be peddling a bunch of anti-science nonsense, it’s still awesome to have someone huge, like a [future] NFL Hall of Famer, praising psychedelics. There are pros and cons to it.

    What do you think the benefits would be to society where psychedelic use is just normalized?

    That’s a really interesting question because I’m not exactly one of those people that’s like, “If you just put LSD in the drinking water and everyone did LSD, the world would be peace and love.” I’ve seen the negative effects of psychedelics. I’ve been to a psych ward twice myself. I know that psychedelics aren’t perfect. The very things that can help some people’s mental health can hurt others. I have mixed feelings on making everything legal, but the war on drugs is a horrible failure. I don’t know what else there is to do but just get rid of the absurd laws around them.

    It will make me nervous when people are doing psychedelics more and more willy-nilly because there’s unexpected things. I mean, marijuana changed my life. I no longer like the stuff. But I had such a beautiful few-year run with marijuana. I loved it. I never saw marijuana being legalized. I was thrilled, even though it’s no longer my cup of tea. Thrilled to see it go so legal and get so popular. My grandma, I think, did CBD. My God, I never saw that coming.

    Are you worried about the psychedelic community as it becomes more mainstream?

    I’m not about being the cool kid hipster about psychedelics. I’m thrilled to see more and more scientific organizations getting to be a part of it. I have more pause about some of the influencer community out there and some of the wellness community.

    If you project 20–40 years into the future, where things have been psychedelicized, what’s that world look like?

    I think that people [will] have more options, even to just escape reality, responsibility, or whatever, even in more reckless use of things than just drinking their faces off every day. I think there’s a correlation between younger people not drinking as much, and I think part of that has to do with marijuana and some of these other substances becoming more normalized. There [are] lots more alternatives for people. Even the lowest bar of that is less drunk driving, less alcoholism. I think there will be a lot of excitement for a while, and hopefully 40 years from now this will just be commonplace.

    This interview has been condensed and edited for style and clarity.

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    Nick Gillespie

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  • Honey Mushrooms: Armillaria Kill Trees but Are Delicious to Eat

    Honey Mushrooms: Armillaria Kill Trees but Are Delicious to Eat

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    Honey mushrooms, abundant and edible and fruiting in fall, are the forager’s motherlode when discovered. They tend to grow in very generous clumps. Despite their moniker, they are not sweet, but taste nutty and, well, mushroomy. Their slippery-on-the-tongue texture is appealing, especially if you pair it with the quick crunch of foundational toast, the longer slurp of a slithery noodle, or blend it into a smooth-as-silk pâté for your next picnic. In Eastern Europe honeys are a prized edible. Not so much in North America. As to their nature, that is none too sweet, either: Honey mushrooms are killers, and dramatic slayers of trees.

    More about this fascinating fungus, and a honey mushroom recipe, below:

    Photography by Marie Viljoen.

    Above: Honey mushrooms in New York’s Catskill Mountains.

    The Armillaria genus to which honey mushrooms belong currently comprises about 10 species globally, all very similar. They are mostly pathogens, attacking woody roots and causing a white rot. Armillaria root rot is a major disease of woody plants in forests, orchards, vineyards, and gardens. In the eastern half of North America, most honey mushrooms are the classic Armillaria mellea (mellea means honey, and it refers to the color of their caps, which also happen to be as variably shaded as different types of honey).

    One species, Armillaria gallica, has been found to be mycorrhizal (having a reciprocal relationship) with an orchid, Gastrodia elata (its tuber is used in Sichuan cuisine); the fungus is essential to its life cycle. Possibly, as mycological inquiry advances, more positive attributes may be ascribed to the deadly delicacies.

    Above: Honey mushrooms in Prospect Park, Brooklyn.

    Honeys, as they are known affectionately to their hunters, emerge after rain as gregarious crowds, fruiting in dense clusters or conversational groups at the base of dead or unwell trees. Sometimes they appear on the dead trees’ trunks, often on the roots (which may be buried invisibly), and also on living trees, which they will usually kill, slowly (healthy trees may mount a defense by sequestering the infection). The actual mushrooms are the smaller part of a vast, mostly unseen, network of white, fan-shaped mycelia and dark, root-like rhizomorphs that can stretch for acres in the substrate, seeking nutrients.

    Above: A fall flush of honey mushrooms.

    In Oregon’s well-named Malheur National Forest, a tree-killing collection of clonal honey mushroom colonies is wreaking havoc. Here’s a good word: genet. Not the cat. Genets are genetically unique individual organisms; the biggest genet (of five identified) in this forest is called Genet D. It is infamous for being the largest known root disease center in the world. Its biomass, in 2008, was estimated to be 35,000 tons. That makes this honey particular mushroom species, Armillaria ostoyae, the world’s largest known living organism. (Probably. There are two other contenders: aspens in Utah and a seagrass in Australia.)

    Above: Tiny honey mushrooms on a forest path, growing from buried tree roots.

    Walking on Deer Isle in Maine in October, a few days after soaking rain, I saw some honey-destruction in action. I could not take a step on the gnarled path without inadvertently stomping on pincushions of baby honey mushrooms sprouting from the roots of spruce and fir. Looking down, I longed for super-vision, to see the formidable system that must have produced then, stretching beneath the spongy duff to seek fresh prey.

    Above: Dead trees on Deer Isle, Maine, in an area where honey mushrooms are abundant.

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  • Foraging for Blewits, An Autumn and Winter Mushroom

    Foraging for Blewits, An Autumn and Winter Mushroom

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    In fall, when I move my potted citrus trees indoors until spring, I know that it’s time to start hurting blewits. These pretty edible autumn mushrooms pop up in lawns and in woodlands after a serendipitous combination of a cold snap and rain. Blewits feed on fallen tree leaves and evergreen needles (they like wood chips, too), and the mushrooms appear in the same spot annually, often in fairy-like rings, or clustered closely. In the Northeast, they fruit in time for Thanksgiving dinner. Mildly flavored and substantial, their juicy nature makes blewits a succulent substitute for canned mushroom soup (sorry, Campbell’s), in that icon of the Thanksgiving table: the green bean casserole.

    Here’s a guide to identifying blewits, and a recipe ready for the season.

    Photography by Marie Viljoen.

    Above: A plateful of blewits.
    Above: Lawns near deciduous trees are a good place to hunt blewits.

    The name “blewit” generally refers to two* species of mushroom. One is the so-called wood blewit, classified as Lepista nuda and sometimes as Clitocybe nuda (the names are synonyms). The other, the field blewit, Lepista personata (also called Lepista saeva), is associated more with Europe. Despite two common names that seem to decree where your blewits must grow, the so-called wood blewits I find grow in wide lawns (near leaf-dropping trees) that look a lot like fields, to me.

    For mushroom-hunting cooks wanting dinner, the precision of names is less important than knowing what a blewit looks like, and being sure that its spore print is white, or very pale. That’s an essential tell, when distinguishing blewits from a potentially toxic lookalike.

    * As the science of mycology evolves, more blewit species may be parsed.

    Above: In lawns where trees preside, blewits can be camouflaged among fallen leaves (on which they feed).

    Above: A symphony in the key of lilac.

    Blewits are chameleons. When they are young the color of their cap, stem, and gills can include swoon-worthily deep or ethereally delicate shades of amethyst and lavender. But these vivid colors may fade to pale buff and cream, sometimes pale tan.

    Observing that color transformation is key to learning how to identify blewits, a view endorsed by MushroomExpert’s Michael Kuo.

    Above: Blewit caps laid gill-side down on cardboard for spore printing.

    Above: Ghostly, Halloween-ready blewit spore prints are white, or very pale.

    Essential to identifying blewits is the color of their spore print. A blewit’s spore print is white or very pale. Never brown.

    To make a spore print at home, slice the mushroom’s stem from the cap. Lay the cap gill-side down on paper (a recycled shopping bag is perfect), foil, or cardboard. Cover the mushroom with an upturned bowl, or a cloth if you have lots, to protect the dust-like spore from drafts. Leave overnight. Unless the mushroom is ancient  and has already shed its spores in the field, in the morning its spores will be beautifully arranged in the shape of the gills.

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  • Joaquin Phoenix Says You Shouldn’t Take This Hallucinogen Before ‘Beau Is Afraid’

    Joaquin Phoenix Says You Shouldn’t Take This Hallucinogen Before ‘Beau Is Afraid’

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    Joaquin Phoenix warned moviegoers not to take mushrooms before seeing his new film “Beau is Afraid.”

    The A24-distributed film, directed by Ari Aster, follows a “mild-mannered but anxiety-ridden” man named Beau Wasserman who finds himself on a Kafkaesque odyssey back home in the wake of his mother’s death, according to IMDB.

    In an interview with Fandango published Friday, Phoenix advised against having mushrooms before watching the dark comedy horror movie from the “Midsommar” filmmaker.

    “I was told from someone in college that there was this college thread amongst friends, a challenge they were going to take mushrooms and go see this movie. And I just wanted to make a public service announcement and say, do not take mushrooms and go see this fucking movie,” Phoenix told the publication.

    He later quipped: “But if you do it, film yourself. But don’t do it!”

    Phoenix, who recommended seeing the film in IMAX, told Fandango that he was “definitely squirming” in his seat while watching himself in the movie for the first time. He said the film is one “that you feel.”

    “First of all, I’m just laughing about the entire fucking movie,” Phoenix said. “There’s a couple of sequences where I’m just squirming – I mean, stuff that [Aster] did with the sound design, it was really great.”

    “It’s such a rich world, and there’s so many details to see in it. It is a hundred percent a movie that you feel. There’s so many rich, complex themes in this film, but it’s such a visceral experience to watch it. Then you leave, and when that feeling subsides, you start thinking about it.”

    Phoenix shared more about how he prepped for a tough scene in an interview on A24’s podcast. His solution: a sudden scream on set before they started.

    “I just started screaming, just the most intense guttural pain scream that I could before we were shooting sitting there because I had to just fully humiliate myself,” he said. “And then just go like, okay, well once that’s happened, you can’t look any more stupid than you do now.

    Check out HuffPost’s Candice Frederick’s take on the film here.

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  • Colorado Says Yes to Medical Use of ‘Magic Mushrooms’

    Colorado Says Yes to Medical Use of ‘Magic Mushrooms’

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    By Cara Murez 

    HealthDay Reporter

    MONDAY, Nov. 14, 2022 (HealthDay News) – Colorado voters have voted narrowly to approve the medical use of “magic mushrooms” in Colorado.

    “I’m in awe of what we were able to accomplish,” said Veronica Lightning Horse Perez, a lead proponent for legalizing psilocybin, the main psychoactive compound in mushrooms. “Over a million people voted yes on this. To think that many people see the value in these medicines, that many people know that these can be used for healing — that’s huge.”

    In 2018, the U.S. Food and Drug Administration called psilocybin a “breakthrough therapy,” which has sped up development of medications using the compound.

    Psilocybin may have potential as a treatment for a host of mental health conditions, including depression, anxiety, post-traumatic stress disorder (PTSD), drug dependency and eating disorders. Clinical trials to further research this are continuing.

    A movement to legalize psilocybin is growing: Oregon voters approved allowing its therapeutic use in 2020, while it has been decriminalized in Washington, D.C. and more than a dozen additional cities, NBC News reported.

    An additional 19 states have seen the introduction of bills to legalize its possession, though none have been approved yet. These include Missouri, Iowa and Kansas. More than a dozen other states are seeking to further study its health benefits, including Florida, NBC News reported.

    Meanwhile, Hawaii’s state Senate has approved assembling a task force that would plan for making the drug available to adults as a mental health treatment. Connecticut has adjusted its state budget to fund programs that would use the drug in working with veterans and retired first responders.

    In Oklahoma’s House of Representatives, a bill to authorize scientific research into psilocybin is headed to the Senate. It would allow state-run clinical trials for adults with specific conditions, NBC News reported.

    “More folks are starting to recognize and understand, when it comes to psychedelic therapy, this is not some sort of radical field. It’s becoming more mainstream,” Oklahoma state Rep. Daniel Pae, who co-authored the bill, told NBC News.

    Texas has already passed a similar bill to study the drug.

    Meanwhile, psilocybin remains illegal at the federal level and in most states, NBC News reported.

    Importantly, the new Colordao law does not allow retail sales or use in various circumstances, including schools, in public or while operating a vehicle.

    Denver-based addiction counselor Kevin Franciotti told NBC News that the measure gives Colorado the “opportunity to be a leader in pushing American drug policy in the right direction.”

    Still, opponents of the Colorado measure called for not jumping ahead of FDA approval.

    “I’m hoping the rest of the country can learn the hard lessons from my state’s foray,” Luke Niforatos, who leads two national organizations that opposed the measure. “As the years go on and we learn more about this experiment, hopefully we’ll say we’re going to let the FDA and scientists lead medicine, not corporations.”

    More information

    The National Library of Medicine has more on psilocybin as a therapeutic.

     

     

    SOURCE: NBC News

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