A good meal for dinner using gotas cheese and mushrooms??!


Question: Im cooking dinner in a few days but cant think of what to cook, they LOVE mushrooms and also really like goats cheese.

At first i was thinking of stuffed mushrooms so i was thinking could i maby intwine the two basicly stuffed mushrooms stuffed with something and goats cheese.

Anyone have a recipe?? Preferably one you have used so i know that it will work :)

Ifat all possible could you provide the ingridients and how to prepare it?? Many thanks.

Also what should i serve it with?? Ive heard that stuffed mushrooms go well with rissoto which could have some mushrooms in the rissoto??
How would i do/prepare this??

As much help and detail as possible would be greatly apreciated.

Many thanks!!

Note: Just incase i havent made it clear - it dosent have to be stuffed mushrooms, i just want a meal which involves both goats cheese and mushrooms. But i was thinking that stuffed mushrooms would be best.. any ideas are welcome though!! Thanks again!!


Answers: Im cooking dinner in a few days but cant think of what to cook, they LOVE mushrooms and also really like goats cheese.

At first i was thinking of stuffed mushrooms so i was thinking could i maby intwine the two basicly stuffed mushrooms stuffed with something and goats cheese.

Anyone have a recipe?? Preferably one you have used so i know that it will work :)

Ifat all possible could you provide the ingridients and how to prepare it?? Many thanks.

Also what should i serve it with?? Ive heard that stuffed mushrooms go well with rissoto which could have some mushrooms in the rissoto??
How would i do/prepare this??

As much help and detail as possible would be greatly apreciated.

Many thanks!!

Note: Just incase i havent made it clear - it dosent have to be stuffed mushrooms, i just want a meal which involves both goats cheese and mushrooms. But i was thinking that stuffed mushrooms would be best.. any ideas are welcome though!! Thanks again!!

Goat Cheese and Mushroom stuffed Chicken Breast

6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish

Special equipment: A food processor, kitchen twine

Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.

Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.

Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.

This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

Mushroom Wine Sauce:
1 1/2 cups dried shiitake mushrooms
2 cups boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon butter, cold
Kosher salt and freshly cracked black pepper

Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.

Sauteed Fingerling Potatoes:
1 1/2 pounds fingerling potatoes
4 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper



Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

OR


Stuffed Mushrooms with Walnuts & Goat's Cheese

6-8 open cup mushrooms, stalks removed
2 Tbsp oil
2 shallots or 1 small onion - chopped
1 garlic clove - finely minced
80 gm [1/2 cups] chopped walnuts
2 tsp chopped fresh sage leaves or 1 tsp dried
2 Tbsp chopped fresh parsley
175 gm firm goat's cheese - sliced into 6-8 pieces
6-8 thin rashers streaky bacon

1. Preheat oven to 190C/375F/gas mark 5.
2. Lightly grease a baking sheet and place mushrooms stem side up on it.
3. Fry the onion in oil until soft.
4. Add garlic, herbs, chopped walnuts, and seasonings (salt/pepper). Remove from heat.
5. Spoon the walnut mixture in the mushrooms. Top with a slice of goat's cheese.
6. Tie a rasher of bacon around each mushroom (tied at the top). If the rashers are not long enough for tying, secure on the mushrooms with toothpicks.
7. Bake for 15-20 minutes or until mushrooms are tender and the bacon crisp.
8. Remove toothpicks (if using) before serving.

Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce

Ingredients

1 1/2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 (3 1/2-ounce) packages shiitake mushrooms
Cooking spray
1 (8-ounce) package presliced button mushrooms
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
1/4 teaspoon black pepper, divided
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups chopped plum tomato
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375°.

Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes). Remove the stems from shiitakes; discard stems. Slice shiitake caps.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; sauté 12 minutes or until softened. Add wine; cook 2 minutes or until liquid almost evaporates.

Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes). Remove from heat. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.

Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles. Spread remaining cheese sauce over noodles. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375° for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.
Yield

4 servings

PORTABELLOS WITH GOATCHEESE AND
ROASTED GARLIC

4 medium portobello mushrooms
1/2 cup plain goat cheese, softened
2 tablespoons butter, softened
2 tablespoons freshly minced herbs (parsley, basil, thyme)
4 roasted garlic cloves
olive oil

Prepare garlic by slicing through top part of garlic bulb to expose garlic, drizzle with olive oil and wrap loosely in foil.
Bake 30 minutes at 350°F. Let cool.

Mix butter, goat cheese, garlic (when cool), the olive oil drippings, salt, pepper, and herbs.

Clean mushrooms by wiping with damp paper towel. Remove stems and discard. Rub mushrooms lightly with olive oil.

Grill on medium heat on a gas or charcoal grill. Alternatively, they can be baked at 350°F for 20 minutes or so, turning once.

Spread goat cheese mixture on grilled mushrooms. Leave on the grill for another 5 minutes with the flame off and lid down so that the mixture will melt a bit more.

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STUFFED MUSHROOMS WITH GOAT CHEESE &
SPINACH

18 lg. unblemished mushrooms, wiped clean
1/4 c. dry white wine
1/4 c. chopped shallots
1 tsp. fresh thyme or 1/4 tsp. dried thyme leaves
1 tbsp. fresh lime or lemon juice
1 tbsp. unsalted butter
1/4 tsp. salt
1 tbsp. virgin olive oil
2 garlic cloves, finely chopped
1/2 lb. spinach, stems removed, the leaves washed, drained, squeezed dry & coarsely chopped
Freshly ground black pepper
3 oz. mild goat cheese

Carefully pull out the mushroom stems and chop them finely, either by hand or in a blender or food processor. Set the mushroom caps aside.
Preheat the oven to 350 degrees. In a large skillet, heat the wine, 1/4 cup of water, 2 tablespoons of the shallots and the thyme over medium heat. Bring the liquid to a boil and cook the mixture for about three minutes. Add the mushroom caps, bottoms facing up, and sprinkle them with the lime or lemon juice. Cover and cook until the mushrooms have shrunk by a third - six to eight minutes. Remove the pan from the heat. Take the caps out of the pan one at a time, tilting them to let any juices run back into the skillet. Put them on a baking sheet, bottoms down, to drain them further.

Return the skillet to the burner and reheat the contents over medium heat. Add the chopped mushroom stems, butter and 1/8 teaspoon of the salt; cook, stirring frequently, until all the liquid is absorbed, six to eight minutes. Transfer the chopped stems to a bowl.

Wash the skillet and return it to the burner. Add the oil and heat it over high heat. When the oil is hot, stir in the remaining 2 tablespoons of shallots and the garlic. Immediately place the spinach on top and sprinkle with the remaining 1/8 teaspoon of salt. Cook, stirring constantly, until all of the liquid has evaporated, about four minutes. Transfer the spinach mixture to the bowl containing the chopped mushrooms stems and sprinkle with pepper. Stir to combine. Break the goat cheese into small pieces directly into the bowl, then carefully fold in.

With a teaspoon, mound the spinach and cheese mixture into the mushroom caps. Place them in a baking dish and bake until they are browned on top and heated through, about 20 minutes. Serve warm.

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FETTUCCINE WITH CHICKEN AND MUSHROOMS

4 oz. shitake or other mushrooms, trimmed
1 clove garlic, peeled and crushed
1/4 c. chopped green onions
1/4 c. butter
2 boneless chicken breast halves
1/4 tsp. salt
Fresh ground pepper
1/2 c. white wine
1/4 c. chicken broth
4 oz. chevre or other unflavored goat cheese, crumbled
Cooked fettuccine

Remove stems from mushrooms and chop; slice caps. Cook mushrooms stems with garlic and onions in butter in large skillet 5 minutes. Cut chicken into 1/4-inch slices. Add with sliced mushroom caps to skillet. Cook 5 minutes, stirring frequently. Season with salt and pepper.
Add wine and chicken broth; heat to simmering. Add cheese, stirring to melt. Simmer 2-3 minutes. Serve on fettuccine. Makes 4-5 servings.SDR

Get yourself some frozen puff pastry dough. Defrost it as the package indicates then roll out a bit to make a nice square. Saute your mushrooms so you draw off most of the moisture (your choice of what type but probably about 3/4 cup worth when cooked.) Brush the dough with melted butter, scatter over the mushrooms, add some fresh thyme and sliced leeks, then scatter with bits of goat cheese and sprinkle with a bit of salt and pepper. Bake for about 20 minutes at the temperature directed on the package and cut into squares. Great for an appetizer! (Sorry the amounts aren't exact. I tend to cook such things more by look and taste.)

This is delicious:

Black Bean, Goat Cheese and Mushroom Quesadillas


4 large whole wheat tortillas
2 cans black beans
2 cloves crushed garlic
2 teaspoons cumin
1 teaspoon oregano
pinch of cayenne pepper
salt
3 cups mushrooms (I used sauteed crimini and shiitake)
goat cheese
olive oil

Heat a splash of olive oil in a saucepan. Saute garlic until fragrant. Add drained black beans. Add cumin, oregano, cayenne and salt to taste. Use a potato masher or fork to make a rough mash. Keep heat on low, stirring regularly, cooking until beans are a thick paste.

Warm olive oil in pan. Saute roughly chopped mushrooms until soft. Remove from heat. On half of each tortilla, spread black beans, sprinkle with mushrooms and dot with goat cheese. Fold tortilla in half.

Warm a frying pan. On low, heat each quesadilla on each side until warm inside and golden brown on outside. Cut in triangles and serve with fresh salsa and/or avocado.





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