Tag Archives: mushrooms

sausage, mushroom, and parmesan bread pudding

sausage, mushroom, and parmesan bread pudding | dragitthroughthegarden.wordpress.comI am pretty sure Lauren was fully convinced of my craziness upon serving this meal. Bread pudding? For dinner? Without ice cream? Pretty crazy ideas in this household.

This dish definitely deserves one of those “Best of…” stamps of approval they put in magazines. Not that I don’t love every dish on here… I wouldn’t post them without my utmost approval But, this dish is something special. It’s savory, crunchy, and creamy all at the same time. Yum.

I swear I am not crazy.

I promise I am not certifiable, but some people might think I am crazy. Well, more ditzy than crazy… and trust me, that’s not by my own definition. But, I promise I know what I am talking about. Most of the time.

I wouldn’t necessarily call myself ditzy. Just smart… in a unique, not duct-taped glasses, frizzy hair, and nasal-y voice sort of way. And not smart in the way that I sound like I actually know the answer when I give you an answer. And let’s be honest, I never ever raise my hand in class.

I am just unique. And I am okay with that.

I am also okay with a second helping of this dinner…

sausage, mushroom, and parmesan bread pudding | dragitthroughthegarden.wordpress.com

sausage, mushroom, and parmesan bread pudding

Makes 10-12 Servings

1 1-pound loaf of bread (I used challah, but use whatever you like), cut into 1-inch cubes
¼ cup plus 2 teaspoons olive oil, divided
1 teaspoon dried thyme
1 clove garlic, minced
16 oz. Italian seasoned pork sausage, casings removed
6 tablespoons butter
12 oz. assorted mushrooms (I used all cremini), cut into bite-sized pieces
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 medium red bell pepper, finely chopped
2 ½ cups heavy whipping cream
1 cup milk
8 large eggs
Salt and pepper, to taste
½ cup finely grated Parmesan cheese

Preheat oven to 375°F. Toss bread with ¼ cup olive oil, thyme, and garlic and salt and pepper to taste on a sheet pan. Spread out in a single layer. Bake in the preheated oven for 20 minutes, tossing occasionally so that all sides are toasty.

Meanwhile, heat 2 teaspoons olive oil in a skillet over medium heat. Add sausage and cook through, about 10 minutes, breaking it up into smaller pieces with a wooden spoon. Remove to a separate plate.

Melt butter in the same skillet over medium heat. Add mushrooms, onion, celery, and bell pepper. Season with salt and pepper. Cook until vegetables are tender and juices have evaporated, about 15-20 minutes, stirring occasionally.

Preheat oven to 350°F. Grease a 9×13” baking dish. In a large bowl, whisk together cream, milk, eggs, and salt and pepper.

Once vegetables are cooked, toss together toasted bread, sausage, and vegetables. Distribute in the prepared baking dish. Evenly pour cream mixture over the top. Bake in the preheated oven until custard is set and top is browned, about 60 minutes. Let sit for a few minutes before serving. 

Source: Adapted from Epicurious



red wine and garlic mushrooms

red wine and garlic mushrooms | drag it through the gardenThis is not the original recipe I had planned to post today, but a friend of mine just reminded me that exactly a year ago today, we left to spend a semester abroad in Madrid, Spain. So, in honor of that journey, I decided to switch it up a bit and let you all enjoy a taste of Spain with these red wine and garlic mushrooms.

Versions of these mushrooms make an appearance on many of the menus in tapas bars around Madrid. Red wine and garlic represent two of the three food products that are so prevalent in Spanish life and cooking (the third being olive oil). These mushroom embody that garlicky flare that is common in Spanish food, but they won’t make you break a sweat in the kitchen (and that is always a plus in my book).

I know it sounds like an overused cliché, but I cannot believe how fast time has flown by. It seems like just a month ago that I left for my adventure in Spain and postponed my life here. And although I was freaking out (to put it lightly) the night before I was set to leave, I am so happy that I took a leap of faith and decided to go.

Even though I was happy to come home and resume my life here, there will always be a part of me that longs to go back to my home in Madrid.

Palacio de Cibeles, Madrid, Spain

Palacio de Cibeles, Madrid, Spain

red wine and garlic mushrooms

Makes 4 servings

2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.

Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

Drizzle with lemon juice and sprinkle parsley over the top.

Source: Slightly adapted from Bev Cooks

orecchiette with gorgonzola and chicken

I love those special edition magazines that you see in stores occasionally that are loaded with tons of great-looking recipes. I think they’re completely overpriced, but totally worth what you get. So, I recently bought Better Homes and Gardens’ Ultimate Italian magazine, not only because of the beautiful lasagna on the cover, but from all the amazing recipes inside as well.

This is the first dish I’ve made from this magazine: Gorgonzola and chicken pasta. As soon as I read the title, I knew I had to cook it. The Gorgonzola adds a nice tanginess to the creamy sauce. And, who doesn’t love the mushrooms inside?

Anyhow, I’ve been cooking a lot of pasta lately, but the leftovers keep so well, I end up munching off of it all week long, perfect for the nights when I don’t feel like doing anything or I’m too bogged down with homework to figure something out.


Orecchiette with Gorgonzola and Chicken

Adapted, only slightly, from BHG SIP: Ultimate Italian
Makes about 6-8 servings


1 lb. chicken tenderloins, cut into ½-inch slices
2 tbsp. olive oil
2 cloves garlic, minced
10 oz. cremini mushrooms (or any other desired), sliced
2 c. whipping cream
5 oz. crumbled Gorgonzola cheese
2/3 c. grated Parmesan cheese
1 lb. orecchiette (or any other desired shape of pasta)

Heat a large skillet over medium high heat with 1 tbsp. olive oil. Season chicken with salt and pepper. Add to heated skillet and cook until lightly browned and cooked through. Remove chicken from skillet and set aside.

At this point, add pasta to salted boiling water and cook for about 11 minutes, according to package directions. Drain and set aside when done.

Reduce heat on skillet to medium. Add 1 tbsp. olive oil to skillet. Add mushrooms and garlic. Cook for about 5 – 8  minutes, until all liquid from mushrooms has evaporated and mushrooms are soft, stirring occasionally.

Return chicken to skillet. Add cream. Bring to boil and boil for about 3 minutes, until mixture has slightly thickened. Add half of Gorgonzola and all of Parmesan and stir. Season with salt and pepper. Heat for about 1 more minute, until cheese has melted.

In a large bowl or pot, mix together chicken and cream mixture, pasta, and remaining Gorgonzola cheese. Toss. Serve. Top with additional Parmesan cheese, if desired.

chicken and mushrooms in garlic white wine sauce

I’ll be the first to admit that coordinating a family dinner isn’t as easy as it sounds. Well, there’s the whole getting the dinner to the table on time. That used to be pretty difficult for me, but then I learned not to listen to the cooking and prep time on recipes. They’re usually lies for people like me. Then, there’s getting everyone else to the table on time. It shouldn’t be that difficult, right? I mean, you’d think if you decided what time dinner should be, you’d be there on time. But, that’s hardly ever the case around here.

The most difficult part of cooking any family dinner is agreeing on what to eat. There’s the times that I crave Mexican food when everyone else wants a meatloaf. Or… you know, everyone wants something completely different. That’s when you should probably resort to take-out. Well, I was sure this recipe for Chicken and Mushrooms in a Garlic White Wine Sauce would please everyone in my family, no matter what their mood was that evening. And it did.

So, if you’re in a pinch, try this family-pleasing, not to mention easy, chicken dinner.

Chicken and Mushrooms in Garlic White Wine Sauce

Adapted from Gina’s Skinny Recipes
Makes 4 Servings


1.5 lb. chicken breast filets
2 tbsp. butter
2 tsp. olive oil
¼ c. all-purpose flour
3 cloves of garlic, minced
10 oz.. cremini mushrooms, sliced
1/3 c. white wine
1/3 c. chicken broth
Salt and pepper
2 tbsp. chives, chopped

Preheat oven to 200 degrees Fahrenheit.

Season flour with salt and pepper. Coat chicken filets with flour mixture.

Heat a pan over medium-high heat with 1 tbsp. butter and 1 tsp. olive oil. Add chicken. Cook for about 4 minutes on each side, until browned and cooked through. Once done, place on a sheet pan and put in the preheated oven to keep warm.

Reduce to medium heat. Add remaining 1 tbsp. butter and 1 tsp. olive oil. Add garlic. Cook about 1 minute, until slightly golden. Add mushrooms with salt and pepper and cook 5 minutes longer, or until cooked through.

Add chicken broth and white wine. Scrape up bits off the bottom of the pan. Add chives to pan. Cook for about 3 more minutes, or until the liquid reduces by half.

Serve mushrooms and sauce on top of chicken.

balsamic mushroom and gruyere stuffed chicken

I don’t know if you’ve ever shopped at a Hy-Vee before, but if you have, you’ve probably noticed the chicken grillers in the butcher case. Now, I lot of times, I’m a little leery about buying any prepared foods from the butcher; but, in this case, I highly recommend you try one. For those of you that don’t know about chicken grillers: a chicken griller is a stuffed chicken (with anything from ricotta and spinach to black beans and salsa) wrapped in bacon that you can either grill or bake.

We only ever shop at Hy-Vee when we’re at the lake, and in those cases, we’re looking for something easy to whip together for dinner so we can spend more time on the dock. Chicken grillers were the perfect option; I chose the three-cheese chicken. However, I had quite the surprise when I realized that instead of the three-cheese chicken griller, I had been given the Hawaiian chicken griller with pineapple and Canadian bacon.

I am by no means suggesting that the Hawaiian version wasn’t good; for all I know, it was delicious. But, I was pretty disappointed and in that case, if it wasn’t the three-cheese, it just wasn’t going to do.

So, when we got back home, I made my own version of a chicken griller. I was originally just going to do it with cheese inside, but the mushrooms caught my eye. I stuffed the chicken withGruyere cheese. Honestly, if I wasn’t making this for my whole family (and if I hadn’t just gotten in trouble for picking Stilton as a snack, which apparently is too pungent for most people), I wouldn’t added something a little more tangy too, like gorgonzola. But, the Gruyere was just fine on it’s own.

Now, my cravings have been satisfied. But, I’m sure I’ll be craving something else before the dayis done.

Balsamic Mushroom and Gruyere Stuffed Chicken

Makes 4 Servings

1 tbsp. olive oil
1 pint cremini mushrooms, sliced
1 tbsp. balsamic vinegar
4 boneless skinless chicken breasts
4 oz. Gruyere cheese, shredded
8 slices pancetta

Heat a sauté pan with olive oil over medium heat. Add mushrooms and vinegar. Season with salt and pepper. Cook until soft, about 10 minutes, stirring occasionally. Remove from heat and allow to cool.

Between two pieces of plastic wrap, pound out chicken breasts to ¼-inch thickness. Remove top sheet of plastic wrap. Add 1 oz. cheese (1/4th of total) to the bottom side of the breast. Add 1/4th of cooled mushroom mixture.

Fold in sides of the chicken breast lengthwise. Using the plastic wrap, roll up the breast. This may take a couple of tries to get down. Twist ends of plastic wrap so that the breast is held tightly together. Repeat with remaining chicken. Set aside for about 15 minutes, so that the breasts will hold their shape.

Preheat oven to 350 degrees Fahrenheit.

Remove chicken from plastic wrap. Carefully wrap two pieces of pancetta around each breast, making sure that there is minimal overlapping. Place on an oiled sheet pan. If any cheese remains from earlier, feel free to sprinkle on top of the chicken.

Place in the preheated oven for 20 to 25 minutes, until chicken is cooked through and pancetta is crispy. Remove. Allow to cool for about 5 minutes before serving.

mom’s seven layer salad

A majority of this past weekend was spent cooking in the kitchen with my mom. As much as I love being in the kitchen, I will be the first to admit that I’ve had enough for a while. But, although my legs are weak and my back tired, I love that I spent all that time with my mom.

Sometimes I can be a little mean when I am in the kitchen. I prefer to be left alone; and, if someone interferes with my alone time, beware. This past weekend was the exception to the rule. Saturday morning, my mom and I worked separately on breakfast; I made my apple and brown butter jalousie and Mom worked on a beautiful fruit platter.

But, yesterday, Father’s Day, Mom and I labored away together in the kitchen for five hours, preparing a beautiful dinner and dessert. And I’ll admit, that was a whole heck of a lot better than the day before, partly because Mom does the dishes, and partly because I had the opportunity to learn recipes that I feel like I’ve been eating since the day I was born.

Mom’s Seven-Layer Salad is one of these dishes. My sister and I absolutely love this salad. But, we both know that no one will ever be able to make it as well as Mom can.

Mom’s Seven Layer Salad

Print this recipe

Makes 8 Servings

4 cups torn Iceberg lettuce
1 1/2 c. shredded cheddar cheese, divided
2 c. sliced mushrooms
1 small red onion, sliced
2 c. chopped tomatoes
1 10-oz. package frozen green peas, cooked
¾ c. mayonnaise
¾ c. sour cream
2 tbsp. chopped basil
8 slices bacon, cooked, drained, and crumbled

In a large bowl, layer lettuce, 1 cup cheese, mushrooms, red onion, tomatoes, and peas.

In a separate bowl, combine mayonnaise, sour cream, and basil. Season with salt and pepper. Spread in an even layer over the green pea layer. Cover with plastic wrap and refrigerate for at least 4 hours.

After four hours, top with remaining ½ cup cheese and crumbled bacon, and serve.