Sausage, Mushroom and Pea Risotto

INGREDIENTS

1/2 – 1 lb sausages

3/4 c arborio rice

1 1/2 tbsp olive oil

1/2 c white wine

4 c chicken broth, warmed

1 c Button or Cremini mushrooms, sliced

1/2 c peas, thawed

Grated parmesan

Salt + pepper to taste

Directions:

* Heat 1/2 tbsp olive oil in skillet. Remove casings from sausages and saute, breaking the meat up with a spoon until the crumbles are brown.
* In a saucepan, add rice to the remaining oil over medium-low heat. Stir to coat. Add white wine and stir until absorbed.
* Warm chicken broth in a separate saucepan and saute slice mushrooms in another pan.
* Add broth to the rice a ladleful at a time (stirring after each addition) until absorbed and cook until the risotto tastes creamy but still firm, about 20 minutes. Add sauteed sliced mushrooms.
* Add sausage, peas, grated Parmesan, salt and pepper. Cook until heated through.
* Serve warm!

Mushroom Meatloaf

Ingredients

* 2 pounds lean ground beef
* 1/2 pound fresh mushrooms, all minced except for 6
* 3/4 cup fresh bread crumbs
* 1/2 cup minced onion
* 1/2 cup ketchup
* 2 eggs, beaten
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
3. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

Spinach Alfredo Pizza

INGREDIENTS (Nutrition)

* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (10 ounce) container Alfredo Sauce
* 1 (6 ounce) can sliced mushrooms, drained
* 1 (10 ounce) can artichoke hearts, drained and quartered
* 1/2 cup grated Parmesan cheese
* 4 cups shredded mozzarella cheese
* 2 unbaked pizza crusts
* 2 tablespoons olive oil
* 1 (2.25 ounce) can sliced black olives (optional)

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pizza crusts out onto baking sheets or pizza pans.
2. Place the spinach and Alfredo sauce in a saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon half of the Alfredo and spinach onto each crust, then arrange artichoke hearts over the sauce layer. Top each pizza with half of the mozzarella cheese and Parmesan cheese. Sprinkle mushrooms and black olives on top.
3. Bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned.

Slow Cooker Paprika Chicken

* 2 cups frozen chopped onions
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream


In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.

Add the chicken, stirring gently to coat with the sauce.

Cover and cook on low for 6 hours.

Stir in sour cream just before serving.

Sausage and Vegetable Stew

* 6 Italian-style sausages
* 2 tablespoons olive oil
* 1 teaspoon bottled minced garlic
* 1 medium sweet onion, chopped into 1-inch dice
* 1 medium green bell pepper, chopped into 1-inch dice
* 1 medium yellow bell pepper, chopped into 1-inch dice
* 2 medium zucchini, chopped into 1-inch dice
*1 small eggplant, chopped into 1-inch dice
* 2 cups mushrooms, quartered
* 1 28 oz can Italian-style stewed tomatoes
* 1 5.5 oz can tomato paste with Italian herbs
* 2 tablespoons balsamic vinegar
* Parmesan cheese, optional


Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes.
Add the garlic, onion, and vegetables, stirring well to mix. Cook for another 5 minutes, until the vegetables are almost softened.
Add the stewed tomatoes, stirring well to mix, and bring to a boil. Reduce the heat to medium-low and add the tomato paste, and vinegar stirring well to mix.

Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese, if desired.

Mushroom Casserole Recipe

I totally pinched this from another website... I don't have the link, but I think if you google 101 Cookbooks you may find it.

• 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Steak and Mushroom Pie w/ Guinness

2 tbsp oil
1 kg stewing steak, cut into cubes
250g flat mushrooms, quartered
1 tbsp coarse-grained mustard
1 onion
2 tbsp plain flour
1 stubby Guinness beer
500ml beef stock
salt and pepper to taste
sheet of frozen puff pastry
beaten egg to glaze

Directions
Heat oil in frying pan, add beef, a few pieces at a time, and fry until evenly browned.

Drain and put aside. Fry onion until softened, add mushrooms and cook a further 3 minutes. Return meat to the pan, sprinkle flour and mix well. Add Guinness and stock, mustard and seasoning. Cover and cook in a casserole dish at 180C for 1 1/2 hours.

Spoon the beef mixture into a 1 1/2-litre pie dish and cool. Keep extra sauce. Place dish on top of pastry and trim. Cut trimmings into thin strips.

Brush edge of dish with water and place strips on dish edge. Brush with water. Place lid in position and press edges together, trim pastry if needed. Brush pie with egg.

Cook at 200C for 55 minutes, cover with foil if over-browning. Reheat extra sauce and serve with pie.

Orzo w/spinach, asparagus, mushrooms and feta

So good, pretty rich tasting because of the feta, but its all really quite good for you. Tons of vegetables in here. Not for the faint of carb though. Recipe will have to come later.
There are a few turkey meatballs sitting on top there. I'll skip those next time.