WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)
This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added. When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. Enjoy!
Provided by Pikake21
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind dried porcini in a blender until powderly.
- Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
- Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
- Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
- Add remaining broth in a stream, whisking until liquid is smooth.
- Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.
HERB AND MUSHROOM QUICHE - FROM GET CRACKING!
This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)
Provided by Diana 2
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375*.
- If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
- Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
- Stir in seasonings and set aside to cool slightly.
- Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
- Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
- Let rest for 10 minutes before serving.
CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)
This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don't use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like. Make sure you totally cool the greens mixture before adding it to the cheese and eggs, you don't want to scramble the eggs!!
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Remove the puff pastry from its package and let it thaw for at least 40 minutes.
- Cut up your potato and add enough water to cover. Boil until fork tender.
- In the mean time, melt the coconut oil in a large saute pan.
- Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
- Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
- Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
- Shred the cheese and add the eggs and combine well and set aside.
- Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
- Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
- Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
- Remove the greens from the freezer if they're still in there.
- Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
- Salt and pepper the potatoes.
- The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
- Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
- Bake in a 350'F oven for 40 minutes.
- When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
- Serve hot.
- Bon Appetit!
CHEF JOEY'S HERB AND MUSHROOM QUICHE (DAIRY FREE)
Had a problem with the fridge and had my puff pastry thaw on me, so, I'm trying to find ways to use it up fast. This morning I put this quiche together and used a sheet of my pastry for the bottom crust. You need to bake the crust first then fill it thus making it somewhat time consuming. I suggest you do part (or all) of this Quiche ahead of time if you're going to make it for breakfast.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F. Put rack in the middle of the oven.
- On a lightly floured surface, roll out one sheet of puff pastry and put it into a 9 inch pie pan. I wish I had a square pie pan, it would be easier to use, but a round one works OK.
- Put the rolled out puff pastry into your pie pan leaving the edges hang over a little because the pastry will shrink.
- Poke holes "all over" the puff pastry and bake for 20 minutes. Let cool and prepare your ingredients.
- In a non-stick saute pan cook the celery and green onions until slightly soft, add the mushrooms and saute for about 3 more minutes. Set this aside.
- Chop up your herbs and grate your cheese.
- Whisk up the eggs and add the milk and salt and pepper. Give it a good stir. At this point I mixed the sauteed veggies to the egg milk mixture and gave it another good stir.
- Once the puff pastry shell is cooked remove it from the oven -- leaving the oven on.
- Take 1/2 the blue cheese and sprinkle it onto the bottom of the puff pastry crust. The other half will go on top. Then sprinkle the the Monterrey jack cheese on the bottom and up the sides of the puff pastry. If you don't use it all save what you have left for the top.
- Add the veggie, egg/milk mixture into the puff pastry crust. Sprinkle with the fresh herbs and sprinkle the rest of the cheese you have left on top.
- Bake for 40-45 minutes.
- Bon Appetit!
Nutrition Facts : Calories 868.2, Fat 57, SaturatedFat 25.3, Cholesterol 137.5, Sodium 996.7, Carbohydrate 65.5, Fiber 2.8, Sugar 22.1, Protein 25.7
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