crimini mushrooms

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They're made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.

Gruyere, Mushroom, & Caramelized Onion Bites

salted butter, divided

vegetable oil, divided

crimini

yellow onions, thinly sliced

thyme

sugar

balsamic vinegar

garlic powder

salt and pepper,

gruyere cheese

(1 pound) frozen puff pastry, thawed

egg, lightly beaten

MUSHROOMS: In a large cast iron skillet over...

MUSHROOMS: In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

CARAMELIZE: Heat the remaining 3 tablespoons of butter...

CARAMELIZE: Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.

PREP: Position two racks in the upper and...

PREP: Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

FILL AND BAKE: Using a knife or a...

FILL AND BAKE: Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Prick the puff pastry using a fork in the center. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!

Soul-Warming Hungarian Mushroom Soup

salted butter

white onions, chopped

lb. mushrooms, sliced (use crimini, button, etc.)

dill weed

EACH: dried thyme AND dried mushroom powder (optional)

EACH: sweet paprika AND lemon juice

garlic, grated

chicken stock (or vegetable)

soy sauce

all-purpose flour

half and half (or whole milk)

parsley

SAUTE: In a dutch oven or soup pot,...

SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done. 

WHISK: Then, slowly pour in the chicken stock,...

WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.

FINISH: Remove the soup from heat. Stir the...

FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Dutch Oven Pot Roast is the ultimate comfort food meal! As this tender pot roast cooks, it makes its own gravy. Sunday supper perfection! 

Dutch Oven Pot Roast with Mushroom Gravy

olive oil

chuck roast

garlic

salt

black pepper

rough chopped crimini mushrooms

rough chopped onions

beef broth

can condensed Cream of Mushroom Soup

Preheat oven to 350 degrees.

In a dutch oven heat olive oil over medium heat. Season both sides of roast with kosher salt, fresh cracked pepper, and granulated garlic. Massage the spices into the meat. Sear the meat on all sides, about 15 minutes total. Remove and set aside. Reserve 2 tablespoons of pan drippings.

Add mushrooms and onions to the pan drippings in the dutch oven and cook for 3 minutes.

Add beef broth and soup. Stir to combine. Return roast to dutch oven. Cover. Roast in oven for 3 hours. Remove, roast, cover and set aside.

Let the gravy sit for 5-10 minutes and then, using a spoon, skim the fat from the top layer. I say gently because you want to make sure not to go past the top layer or you will end up throwing away some of the gravy. (Note: You can also use paper towels, just gently place the corner of the paper towel into the top layer and the towel will soak it up)

Slice the roast, and lay on a platter. Spoon gravy over the roast. Serve.

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