baby bella mushroom

Broccolini Mushroom Stir Fry

One of my favorite foods in the winter months is sautéed mushrooms. I know, it sounds gross. But if you let those babies sit for at least a half hour, you’re looking at whole new mushrooms. They’re savory, salty and melt-in-your-mouth delicious.

Mushrooms are very watery, so you only need a little bit of olive oil to coat them in the beginning. Once they start to release their water, you can lower the heat and let them sit. They will also shrink a lot, so don’t be alarmed if you start off with a frying pan overflowing in sliced mushrooms.

Ingredients:

  • 10z baby bella mushrooms (standard carton size) sliced
  • 1 bunch broccolini, stems trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar

Steps:

  1. Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
  2. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
  3. Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
  4. Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
  5. Stir in one tablespoon of rice vinegar, and let cook for one more minute.
  6. Serve as a side dish, or with rice or pasta for a main meal!

Note: This recipe leaves the broccolini cooked, but still firm. If you want a softer broccoli, I recommend using regular broccoli florets instead of broccolini stems.

Awesome pot roast

YOU GUYS.

I made the best pot roast I’ve ever put in my mouth the other night

And it’s super easy. Prep took ten minutes. I made mine in the Instant Pot but you can also do it in an oven, it just takes longer.

First, you need MEAT. A chuck pot roast is the best. It looks like this:

Look for meat labeled “beef chuck roast” or “chuck pot roast.” They’re usually 2.5-3 lbs - mine was 3 lbs.

1. Sear the meat on both sides. Season it with salt and pepper, then 3-4 minutes on each side either in the Instant Pot on saute, or in your Dutch oven on the stovetop. I like to use butter for this but oil is also fine.

2. Cut a large sweet onion into wedges. Dump it on top of the roast, along with a container of mushrooms (baby bellas are good, or fancy-ass mushrooms - just don’t use those tasteless white mushrooms).

3. Cooking liquid = 2 cups beef stock (I use Minor’s beef base to make my stock, but pre-made stock is also fine), about 1/3 cup soy sauce, some good glugs of Worcestershire sauce, and I also added a few glugs of HP sauce (it’s a British brown sauce, if you don’t have any that’s fine). Then about 1 cup of red wine. Pour all this over the top of the roast.

4. Add in three stalks of rosemary, rubbed/crushed. Be sure to put the rosemary in a little cocoon of cheesecloth or else a spice bag unless you want your roast to be full of rosemary leaves.

4. In the Instant Pot, I set my pot for 90 minutes, then 30 minutes of natural pressure release (don’t EVER quick-release meat, it toughens it up). If you’re doing the roast in the oven, cover your pot and roast for a good 3 hours. When it’s done remove it (carefully, with a spatula, it’ll fall right apart with tongs) to a plate and let it rest while you strain and/or gravify the sauce.

It’s fork-tender, pulls right apart, super flavorful. Super awesome. Leaves tons of liquid for gravifying.

You could also add in carrots, turnips, whatever. Potatoes yes, but the heartier ones like yukon golds or else they’ll just disintegrate.

8

Loaded Chicken & Veggie Omelette 

Ingredients 

4 large eggs, room temperature

Splash of heavy cream 

1 cup spinach 

½ medium onion, sliced 

½ carton of white or baby Bella mushrooms 

½ cup sharp cheddar cheese 

Cooked chicken 

Salt and pepper 

Sliced tomatoes 

Sliced avocados 

Salt, pepper, basil, and oregano & fresh herbs of your choice 

Butter or olive oil 

Directions 

In a large skillet, heat a few tbsp of olive oil over medium heat. 

Add in the onions and mushrooms, season with salt and pepper and cook them for a few minutes until they develop color and soften.

Once the vegetables have softened, add in the spinach and cook until the spinach just begins to wilt. 

Remove the vegetables to a clean plate or bowl. 

In the same skillet, add a few tbsp of butter over medium heat. 

Beat your eggs with a splash of cream and any seasonings you desire and add to the skillet, swirling to make sure that eggs touch each part of the pan. 

Let the bottom of the omelette cook for a minute or so. To test, try to lift a corner of the omelette. If it tears, it is not done. If the egg is slowly starting to brown and does not tear upon lifting, it is ready to be filled. 

Spread an even layer of cheese onto the omelette and fill one side with the fillings of your choice. 

Once the filling has been placed onto the omelette, carefully fold the omelette into three parts and finish cooking. 

Removing the omelette to a plate, seam side down. 

Top with the toppings of your choice and serve. 

Enjoy! 

More food pics and ideas @ insta: taylor_cooks

So I needed an easy, cheap dinner to cook for a bunch of people… and this is what I came up with on the fly. Veggie and Sausage Stuffed Peppers. This recipe takes about 2 hours, is very easy, makes 10 stuffed peppers, and could go with pretty much any standard dinner side (I served with garlic asparagus).

Veggie and Sausage Stuffed Peppers

  • 5 Large Bell Peppers
  • 2 lbs of Italian Sausage, split between Hot and Mild as you prefer
  • 1 Egg
  • ¼ cup Italian Bread Crumbs
  • 1 tsp Smoked Paprika
  • 2 tsp Cumin
  • ¾ tsp Corriander
  • Salt and Pepper to season
  • 2 tbs Vegetable Oil
  • 1 medium Red Onion, chopped
  • 2 cloves Garlic, minced
  • 2 cups Chopped Baby Bella Mushrooms
  • 1.5 cups Chopped Zucchini
  • 1 medium head of Cauliflower
  • ½ cup Water
  • 1 cup Chopped Green Onion
  • 1.5 cup Shredded Cheese of your choice
  • 1 14 oz can Tomato Sauce
  • 1 14 oz can Diced Tomatoes and Peppers
  1. Slice your Bell Peppers in half longways (from top to bottom, through the stem). Use a spoon to remove seeds and the white membrane. Set aside.
  2. In a large bowl, combine the raw sausage, egg, bread crumbs, spices and seasoning using your hands or a wooden spoon.
  3. Take head of cauliflower and remove all the florets, breaking them into pieces the size of a chickpea or smaller
  4. In a large skillet with a tight fitting lid, heat vegetable oil over medium high heat. Add the red onion with a sprinkle of salt and sauté until almost translucent.
  5. Add minced garlic and cook for 2 minutes.
  6. Add chopped mushrooms and more salt, sauté until the mushrooms are brown and all the liquid has cooked out, about 5 minutes.
  7. Add the zucchini, sauté until tender, 3-5 minutes.
  8. Add the cauliflower and water, turn heat to high, and cover with the lid. Allow to simmer and steam until cauliflower is tender, then remove the lid and cook until the water evaporates.
  9. Add veggies along with chopped green onions to sausage mixture and mix to combine.
  10. Pour tomato sauce and tomatoes with peppers into pan and simmer until slightly thick, 5 minutes.
  11. Pour tomato sauce into bottom of baking dish
  12. Stuff the pepper with ~¾ cup of meat and veggie mixture
  13. Place in baking dish
  14. Bake at 350 for 45 minutes, adding shredded cheese in the last ten minutes.
    1. Allow to cool and enjoy!