They are so delicious and a quick, easy, and delicious side dish that goes well with many different meals!
Tag Archives: mushrooms
This buttery dish of veggies is delicious served alone, or as a topping for baked potato, or served over pasta! Yum!
We eat a lot of squash in the summer! And, if this popular plant is a part of your garden, I bet your family eats a lot of it, too! Squash plants are notorious for giving you a bountiful harvest- often faster than you can eat it. But I do love this veggie, and am always craving it by the time summer rolls around!
So, if you’re wondering what to do with all the yellow squash that you keep gathering from the garden, I can tell you this is a delicious solution.
Squash, mushrooms, and onion are simply sauteed in butter, which becomes like a ‘sauce’ for the veggies. So good! Add to that- it’s also very quick, easy!
I know I’ve been posting a lot of recipes lately that include pork. Recently I’ve shared Brown Sugar and Garlic Pork Chops, Easy Cheesy Baked Hash Browns and Sausage, and Sausage Rice and Bean Soup. But, as I mentioned before, we recently had a pig butchered and I am stocked up on pork now! So, there’s the reason, and please excuse the redundancy! (I hope you like pork!!)
This quiche was delicious! Yum Yum! I have found that I personally like quiche just as much, if not better, by omitting the traditional crust on the bottom. And that always makes preparation quicker and the whole dish a little healthier.
A very thick quiche that is stuffed full of sausage, zucchini, onions, garlic, mushrooms, peppers, and cheese is what this one is all about. The finished product is buttery, moist, and bursting with wonderful, savory flavors. It puffs up beautifully in the oven and boasts a great, golden brown top.
This was another of our “breakfast-for-dinner” meals. But, quiche hold heat in so well, it would also be perfect to take to a brunch or to a family as a gift.
This is such a good sandwich! You have juicy shredded beef, sweet and buttery mushrooms and gooey Swiss cheese- all on top of a delicious bun. What’s not to like?
- 3-4lb. sirloin tip roast
- 1 T. extra virgin olive oil
- 1 tsp. kosher salt
- 1/4- 1/2 pepper
- 1/2 tsp. crushed red pepper
- 1/2 tsp. italian seasoning
- 2 garlic cloves, minced
- 1 onion, diced
- 2 1/2 – 3. c. water
- Buns (I suggest Homemade Sandwich Buns)
For the mushrooms:
- 1 package sliced, white mushrooms
- 1/4 c. butter
- 1 cup liquid from the roast after it has cooked.
Place the roast in a crock pot. Rub with the olive oil. Sprinkle with salt, pepper, crushed red pepper, italian seasoning. Place diced garlic on top of the roast and sprinkle the onions on and around the roast. Pour the water in around the roast.
Cover and cook on low for about 5-6 hours.
When your roast is done cooking, carefully remove it from the crock pot and place in a large bowl. Using two knives, pull the beef apart and shred it up.
Measure out 1 cup of the juices from the crock pot and set aside.
Return the shredded beef to the crock pot with the remaining liquid so that it soaks up that moisture.
Now, we are going to work on the mushrooms that will top the beef on the sandwich.
Pour the reserved liquid into a saute pan and add 1/4 cup butter. Give the mushrooms a rough chop and add to the saute pan with the liquid and butter. Turn to medium- medium/high heat and allow to boil.
Continue to cook it until the liquid has thickened and cooked down and the mushrooms have darkened.
Now it’s time to assemble the sandwich. On a baking sheet, place the bottoms of the buns. Use tongs to lift some of the beef out of the crock pot. Allow some of the excess juices to drip off, and then place on the bun. Top this with some mushrooms. And top that with a slice of Swiss Cheese.
Place under the broiler in the oven just until the cheese melts.
Replace the bun top and serve!