Soooo…. I am on a hardcore mushroom kick.
Literally any time there is a menu item with mushrooms in it, I order it. Hands down. I just can’t get enough!
Clearly, the next logical step was to create an easy mushroom recipe I could whip up at home any time a craving hit.
A carton of sliced button mushrooms, browned shallots, a pat of rich salty butter, fresh parsley, and hit of white wine = a pan full of delectable earthy goodness.
So simple. But so good.
This recipe takes just a few minutes to whip up. Perfect for a weeknight.
The mushrooms pair perfectly with Classic Roasted Chicken or other simple sides like roasted broccolini, mashed potatoes, or simple side salad.
P.S. – Think you don’t like mushrooms?
You might want to think again.
The secret to perfectly golden (not rubbery) mushrooms is to RESIST MOVING THEM early on in the cooking process.
Let them sit for a few minutes in the pan, undisturbed, so they can form a beautiful golden crust.
That’s the key.
And if you accidentally stir too soon, don’t freak out. Just let them sit for awhile in their new positions until they brown on that side. It should take less time than before, since some of the water from the mushrooms will have evaporated already.
Mmmmmm. How good do those look??
Try the recipe yourself!
- 2 tablespoons olive oil
- 1 lb sliced white button mushrooms
- fresh ground salt & pepper
- 2 tablespoons salted butter, pasture raised preferred
- 2 medium shallots, minced
- 1/3 cup dry white wine
- 1/3 cup minced curly parsley
In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the shallots to the pan & cook for a few minutes, stirring occasionally, until the shallots start to soften.
Add the butter & mushrooms to the pan. Stir to melt the butter & coat the mushrooms, and shake the pan lightly to distribute the mushrooms into an even layer.
Season the mushrooms with a few cracks of freshly ground salt & pepper. Let the mushrooms cook, without stirring, for about 5 minutes, until the liquid releases from the mushrooms and cooks off, and they start to get nice and golden brown.
Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
Add the white wine to the pan and stir to deglaze and bring up any yummy brown bits attached to the bottom. Add the fresh parsley, stir, and cook for a minute or so until the liquid has reduced to a sauce that just lightly glazes the mushrooms.
Taste & season with more salt and pepper as needed, then serve.
I love baked potatoes.
They’re comfort food to me.
We ate them all the time growing up, usually topped simply with butter, salt, and pepper (and sometimes sour cream).
These days, I’m all about upgrading the humble baked potato.
There’s so much more than a simply baked russet! Red waxy potatoes are deliciously creamy when baked, as are potatoes of all colors of the rainbow.
This newest spin highlights the earthy flavor of the potato with fresh rosemary and creamy manchego cheese.
I love how red potatoes are a little smaller than russets. They’re the perfect portion 🙂
Their creamy texture & delicate skin makes them super easy to eat, & they pair perfectly with minimalist toppings.
So, manchego cheese is pretty awesome.
It’s a semi firm Spanish cheese which got its name because it was traditionally made from the milk of sheep who grazed on the plains of La Mancha.
Ooo the plains of La Mancha!
Anyways, I love it because it has a yummy creamy mild taste & melts perfectly.
For these baked potatoes, I simply topped them with a pat of butter, wisps of manchego cheese, minced fresh rosemary, and a sprinkle of fresh cracked black pepper and flaky maldon sea salt.
The result: a simple side dish that tastes oh so gourmet.
- As many small red potatoes as you’d like
- A drizzle of olive or grapeseed oil if you’re cooking them in the oven
- Pats of salted butter, preferably grass fed
- Shredded Manchego cheese, for sprinkling
- Minced fresh rosemary, for sprinkling
- Fresh cracked black pepper
- Flaky Maldon sea salt
Cook the potatoes to your liking. The fast way is to prick them with a fork & cook them in the microwave using the “potato” setting. The longer way is to rub them with olive oil & bake in the oven at 400 degrees Fahrenheit for roughly 45 minutes, or until a knife can be inserted smoothly into the center with no resistance. The time will vary depending on the size of your potato.
The microwave will produce soft potatoes, while the oven will give the potatoes a crispy flaky skin. I like both ways, it just depends what you’re in the mood for, and how much time you have!
Once the potatoes are cooked, use a knife to cut an “X” shape into them & open them up. Use a fork to mash them flat on your plate. The potatoes should have a star-like shape.
Once the potato is flattened, spread a pat of butter over the top of each & let it melt into all the crevices. Sprinkle with plenty of shredded Manchego cheese & fresh minced rosemary. Season well with fresh cracked black pepper & flaky Maldon sea salt. Enjoy immediately!
Take some lettuce, place it in a bowl.
Top with your favorite protein, veggies, nuts, fruits, & cheese.
Drizzle with homemade dressing.
Congratulations. You just made dinner.
Seriously! Dinner doesn’t have to be a long drawn out affair every night.
Sometimes the simplest dinners are the most enjoyable ones.
Like this Rosemary Blue Cheese Chicken Salad.
It comes together in twenty minutes. Less time than it would take to grab dinner or order takeout!
Plus, who doesn’t want bites of creamy blue cheese dressing, crispy chicken pieces, sweet & salty nuts & cranberries, and tender fresh lettuce?
It’s a party in a bowl, people.
If you feel intimidated by dinner, this salad is a great place to start.
Easy recipe, big flavor.
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Drizzle of olive oil or other cooking oil
- ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
- 1 cup walnut pieces
- ½ cup dried cranberries, optional
For the dressing:
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons sour cream
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup crumbled gorgonzola cheese
Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
Pour half of the dressing over the lettuce & toss to combine.
Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!