Stuffed Mushroom Muffulettas

For the vinaigrette:
1/4 c. olive oil
1/3 c. red wine vinegar
2 T. Dijon
pepper to taste

For the sandwich:
4 ciabatta or focaccia buns, halved
4 portobellos
5 oz. hard salami, chopped
4 oz. pimiento-stuffed Spanish olives, chopped
4 oz. provolone cheese, chopped

Directions:
Preheat the broiler with oven rack 6-8 inches from the heating element. Coat a baking sheet with nonstick spray.
Whisk together ingredients for the vinaigrette. Season with pepper.
Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside.
Remove mushroom gills with a spoon. Brush mushrooms with vinaigrette and place topside up on bottom buns; broil on baking sheet, 4 minutes. Turn mushrooms over on buns and broil 2 minutes more; remove from oven.
Pulse salami, olives, and cheese in a food processor until finely chopped. Combine salami mixture and remaining vinaigrette in a bowl and microwave until mixture is warm, 2 minutes.
Divide salami mixture among mushrooms; return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
To serve cover mushrooms with top buns and slice in half.

Makes 4 sandwiches. Total time 25 minutes.

Verdict:
I like mushrooms, but this doesn't fall under something that I would typically make. I normally like mushrooms in things, not as the main dish. That being said both Blake and I really liked these and would totally have them again.

Country Fried Steak With Mushroom Gravy

Ingredients:
3 T. skim milk
2 egg whites
5 T. flour, divided
2 cube steaks (4oz each)
2 tsp. Cajun seasoning
2 T. canola oil, divided
1 c. button mushrooms, quartered
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. beef broth
1/8 t. each kosher salt and black pepper

Directions:
Whisk together milk and egg whites in a shallow dish. Place 4 T. flour in a separate dish. Season both sides of steak with Cajun seasoning.
Dip steaks into milk mixture, then dredge both sides in flour.
Heat 1 T. oil in a nonstick skillet coated with nonstick spray. Add steaks; saute to desired doneness, 3-5 min. per side for medium-rare. Remove steaks from skillet; tent with foil to keep them warm.
Add remaining 1 T. oil to the skillet. Add mushrooms; saute until they begin to brown, about 3 minutes. Sprinkle remaining 1 T. flour over mushrooms; cook 1 minute, stirring constantly to prevent scorching.
Stir in ketchup and Worcestershire. Add broth; bring mixture to a boil. Simmer 5 minutes or until sauce with salt and pepper. Serve sauce over steaks.

Makes 2 servings. Total time 25 minutes.

Verdict:
I have decided that cube steaks freak me out. There is something about steak that is almost the consistency of hamburger and being able to eat it rare. Eeww. The flavor was OK I just couldn't get over the consistency of the meat.

Chicken Tetrazzini

Ingredients:
1 c. celery, sliced thinly
1/2 c. onion, diced
4 T. butter
8 oz. button mushrooms, sliced
1 c. green bell pepper, diced
1/2 c. flour
2 c. milk
1/2 lb. sharp cheddar, shredded
1 jar pimiento (4 oz.), diced
2 T. Worcestershire sauce
1 1/2 t. salt
1 t. red pepper flakes
1 t. garlic, minced
1/2 t. pepper
1/8 t. ground nutmeg
1/4 c. dry sherry
2 c. cooked chicken, diced
1 1/2 c. slivered almonds, toasted and divided
8 oz. spaghetti, cooked and drained
1/4 c. Parmesan, shredded

Direction:
Preheat oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Saute celery and onion in butter in a large saucepan, 3 minutes. Add mushrooms and bell pepper, cook 3 minutes more. Blend in flour; add milk, stirring constantly until thickened. Add cheddar, pimiento, Worcestershire, salt, red pepper, garlic, pepper, and nutmeg, stirring to melt cheddar. Stir in sherry.
Add chicken, 3/4 c. almonds, and spaghetti to the saucepan; transfer mixture to the prepared baking dish.
Mix the remaining 3/4 c. almonds with Parmesan; sprinkle over top of spaghetti mixture.
Bake tetrazzini, uncovered, until bubbly, about 15-20 minutes.

Makes 8 servings. Total time 1 hr. 15 min.

Verdict:
Eeew. Not good. I didn't even want to eat leftovers.

(Teri-the lady that made the tetrazzini must have had a better recipe than me. I couldn't steal any man with this.)

Cajun Chicken Stroganoff

Cook:
1/2 lb. dry wide egg noodles
Saute in 2 T. olive oil:
1/2 lb. kielbasa, sliced
1/2 lb. button mushrooms, quartered
Combine; Saute in 2 T. olive oil:
1 1/2 lb. chicken tenders (I just used cut up chicken breast), sliced
1/2 t. each cayenne, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano
2 T. flour
1 T. tomato paste
2 t. garlic, minced
Deglaze with:
1/2 c. dry sherry
3/4 c. chicken broth
1 T. worcestershire sauce
Off heat, stir in; Garnish with:
1/2 c. sour cream

Directions:
Boil a large pot of salted water for the noodles. Cook noodles according to package directions. Drain and set aside.
Saute kielbasa and mushrooms in oil until browned about 5 minutes. Transfer to a bowl and set aside.
Combine chicken and seasonings, tossing to coat then dust with flour. Saute chicken in same pan with oil until nearly cooked through. Push chicken to one side of pan. Add tomato paste and garlic and saute for 1 minute.
Deglaze with sherry. Simmer until nearly evaporated, then add broth, worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half.
Off heat stir in sour cream. Serve with egg noodles.

Makes 6 cups stroganoff and noodles. Total time 25 minutes.

Verdict:
I liked the flavor of this. The only problem for me was that I didn't like the kielbasa. I like kielbasa it is just that in this dish it tasted like....wait for it...boiled hot dogs. If you make this I would still use the kielbasa because I think it adds flavor. Maybe it will taste better for you.

Steak House Mushroom Burgers with Creamed Spinach Sauce

For the Burgers:
8 oz. button mushrooms, sliced
3 Tbsp. olive oil
1 tsp. minced garlic
1 lb. ground beef
1 Tbsp. soy sauce
1/2 tsp. each kosher salt and pepper
4 slices french bread toasted

For the Sauce:
2 Tbsp. butter
1/4 c. minced onion
2 Tbsp. flour
1/2 c. half and half
1/2 c. chicken broth
kosher salt, cayenne, and nutmeg to taste
4 c. chopped fresh spinach
1 Tbsp. grated Parmesan cheese
1/2 tsp. lemon juice

For the burgers:
Preheat grill.
Saute mushrooms in 1 Tbsp. oil in pan over med-high heat. Cook until mushrooms start to brown. Stir in garlic and cook 1 more minute. Season with salt and pepper. Let mushrooms cool.
Combine burger, 1 Tbsp. oil, soy sauce, and 1/2 tsp. salt, 1/2 tsp. pepper, and mushrooms.
Shape into patties and place on grill. While patties are cooking make sauce.

For the sauce:
Melt butter in saucepan.
Add onion and cook until translucent about 3-4 min.
Stir in flour. Cook 1 min.
Whisk in half and half, broth, salt, cayenne, and nutmeg. Bring to a boil and reduce heat. Simmer for 2 min.
Add spinach and stir until wilted. Mix in Parmesan and lemon juice.

Serve burgers open faced on toasted french bread. Top with creamed spinach sauce and sprinkle with more Parmesan.

This makes 4. Total time 40 min.

Verdict:
These were so good. I do realize that not everyone is a fan of mushrooms but...yum. The sauce is super good just by itself. I would also eat the sauce with some noodles or with some grilled pork. Blake really liked this too. He is kinda wishy washy when it comes to mushrooms but he said that he would definitely want this again. Laney ate a plain patty with no sauce and Gavin ate only one bite (he is a vegetarian of sorts.) We had one patty left over so I ate it the next day...cold. It was still so good.

Picture and recipe from Cuisine at Home grilling