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	<title>mushroom Archives - That Square Plate</title>
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		<title>Zoodles with a Mushroom Merlot Sauce</title>
		<link>https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=zoodles-with-a-mushroom-merlot-sauce</link>
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		<dc:creator><![CDATA[Whitney]]></dc:creator>
		<pubDate>Sun, 31 Jan 2016 16:45:13 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cooking with booze]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[light]]></category>
		<category><![CDATA[merlot]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[one pan]]></category>
		<category><![CDATA[one-pot]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[zoodles]]></category>
		<category><![CDATA[zucchini]]></category>
		<guid isPermaLink="false">http://www.thatsquareplate.com/?p=4133</guid>

					<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Here&#039;s a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini &#039;zoodles.&#039;" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="4148" nopin="nopin" /><p>I&#8217;ve recently discovered the magic of &#8216;zoodles&#8217;&#8230; and I was especially happy when I won my KitchenAid loot &#8212; besides the&#160;big, beautiful red mixer, the spiralizer attachment was my first choice when I picked my&#8230;</p>
<p>The post <a href="https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/">Zoodles with a Mushroom Merlot Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
										<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Here&#039;s a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini &#039;zoodles.&#039;" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="4148" nopin="nopin" /><p>I&#8217;ve recently discovered the magic of &#8216;zoodles&#8217;&#8230; and I was especially happy <a href="http://www.thatsquareplate.com/caramel-apple-mm-bars/">when I won my KitchenAid loot</a> &#8212; besides the&nbsp;big, beautiful red mixer, <a href="http://amzn.to/1PNFgIC" target="_blank">the spiralizer attachment</a> was my first choice when I picked my prizes!</p>
<p>I&#8217;ve been trying to be &#8216;good&#8217; this January and make healthier choices about food &#8212; zoodles (zucchini noodles) are a completely guilt-free way of enjoying veggies masked as pasta (which is one of my go-to dinner choices). I&#8217;ve shared two Zoodle recipes before: my <a href="http://www.thatsquareplate.com/garlic-parmesan-zoodles/" target="_blank">Garlic Parmesan Zoodles</a>&nbsp;(which was one of my first &#8216;top&#8217; recipes) and these <a href="http://www.thatsquareplate.com/veggie-ribbons-lemon-rosemary-white-wine-sauce/" target="_blank">Veggie Ribbons with a Lemon Rosemary&nbsp;White&nbsp;Wine Sauce</a>. They both were delicious, but this dish I&#8217;ve taken a different direction.<span id="more-4133"></span></p>
<p>This is a &#8216;one-pan&#8217; recipe, where I make the sauce in the pan and then add the zoodles at the end to cook through and soften to an &#8216;al dente&#8217; texture. The mushroom merlot sauce is super simple, I LOVE <a href="http://www.thatsquareplate.com/index/cooking-with-booze/wine/">cooking with wine.</a>.. usually it&#8217;s white, but I needed to change it up a bit!&nbsp;</p>
<p><img decoding="async" class="aligncenter size-full wp-image-4135" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-798x1200.jpg 798w" sizes="(max-width: 665px) 100vw, 665px" /></p>
<div id="attachment_4137" style="width: 810px" class="wp-caption aligncenter"><img decoding="async" aria-describedby="caption-attachment-4137" class="wp-image-4137 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11.jpg 1000w" sizes="(max-width: 800px) 100vw, 800px" /><p id="caption-attachment-4137" class="wp-caption-text">The uncooked zoodles are so photogenic :)</p></div>
<p>In order to remove excess moisture from the zoodles, lay them out on some paper towels while prepping your other ingredients. Sprinkle them with salt, and let them sit so the moisture draws out. Before using them, I wrapped them up in a kitchen towel and squeezed em all up! You don&#8217;t want a watery sauce!<br />
<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4136" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" /> <img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4138" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" /></p>
<div id="attachment_4148" style="width: 810px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-4148" class="wp-image-4148 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /><p id="caption-attachment-4148" class="wp-caption-text">A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.</p></div>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-4147 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>    <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   " yumprintrecipe="wCG9" itemscope itemtype="http://schema.org/Recipe">    <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-29-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" />	<div class="blog-yumprint-recipe-title" itemprop="name">Zoodles with a Mushroom Merlot Sauce</div>	<div class="blog-yumprint-recipe-published" itemprop="datePublished">2016-01-31 09:43:49</div>    <div class="blog-yumprint-recipe-summary" itemprop="description">A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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			<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
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			<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
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		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<li class='blog-yumprint-ingredients'>				<li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 small yellow onion, diced</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">8 oz. mixed mushrooms (white, baby bella, shiitake, oyster, etc.)</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">2 tablespoons olive oil</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">3 zucchini, ‘zoodled’</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">3 small yellow squash, ‘zoodled’</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 tablespoons flour</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 lemon, zest & juice</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 teaspoon dried tarragon</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">½ tsp. fresh thyme</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 cup Merlot</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">2 tablespoons cold butter</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Red pepper flakes (optional)</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">Salt & pepper</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="13" itemprop="ingredients">Parmesan, grated for serving</li>			</li>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<ol class="blog-yumprint-methods" itemprop="recipeInstructions">				<li class="blog-yumprint-method-item" yumprintitem="0">In a large saucepan or saute pan, heat olive oil over medium-high heat. Add onions and saute until tender (about 2-3 minutes). Add flour and stir until incorporated.</li>				<li class="blog-yumprint-method-item" yumprintitem="1">Add mushrooms, wine, tarragon and thyme and bring to a boil. Reduce heat and add lemon zest and season with salt and pepper.</li>				<li class="blog-yumprint-method-item" yumprintitem="2">Add zucchini and yellow squash, stir together and continue to simmer. Raise the heat again if you need to to bring it all to a boil (then reduce to a simmer).</li>				<li class="blog-yumprint-method-item" yumprintitem="3">Simmer together 8-10 minutes until zoodles are cooked through, and sauce has thickened up a bit. Add lemon juice and a pinch of red pepper flakes if using.</li>				<li class="blog-yumprint-method-item" yumprintitem="4">Remove from heat and cut cold butter in a few pieces and add to the mix. Stir until butter is melted and enjoy!</li>			</ol>
		</div>		<div class="blog-yumprint-note-section" yumprintsection="2">			<div class="blog-yumprint-subheader">Notes</div>			<ol class='blog-yumprint-notes'>				<li class="blog-yumprint-note-item" yumprintitem="0">Make sure to salt zoodles after spiralizing, lay them out on paper towels, and squeeze out the excess moisture. You don't want the sauce too watery!</li>			</ol>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Whitney</div>    <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div>		</div>
	</div><a href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.thatsquareplate.com%2Fzoodles-with-a-mushroom-merlot-sauce&amp;media=http%3A%2F%2Fwww.thatsquareplate.com%2Fwp-content%2Fuploads%2F2016%2F01%2FZoodles-with-a-Mushroom-Merlot-Sauce-pin.jpg&amp;description=Here's%20a%20one-pan%20zoodle%20dish%20that%20is%20a%20healthy%20and%20quper%20tasty%20dinner%20option.%20I%20made%20a%20mushroom%20sauce%20with%20merlot%2C%20onions%2C%20tarragon%2C%20and%20thyme%2C%20and%20the%20flavors%20pair%20beautifully%20with%20the%20squash%20and%20zucchini%20'zoodles.'" data-pin-do="buttonPin" data-pin-color="white" data-pin-count="beside" data-pin-tall="true"><img decoding="async" src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_28.png" alt=""/></a></p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Zoodles with a Mushroom Merlot Sauce</span> was last modified: <span class="updated"> February 17th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/">Zoodles with a Mushroom Merlot Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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		<title>Mushroom Prosciutto Ramen</title>
		<link>https://www.thatsquareplate.com/mushroom-prosciutto-ramen/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=mushroom-prosciutto-ramen</link>
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		<dc:creator><![CDATA[Whitney]]></dc:creator>
		<pubDate>Wed, 12 Aug 2015 23:32:25 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[Easy]]></category>
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		<category><![CDATA[noodles]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[ramen]]></category>
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					<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mushroom Prosciutto Ramen | @thatsquareplate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="2462" nopin="nopin" /><p>So this is a completely random recipe that Greg came up with the other night. After seeing these new age Ramen recipes (Ramen burger?!)&#160;on TV and on the internet,&#160;we&#8217;ve&#160;been meaning to make some. &#160;We&#8217;ve had&#8230;</p>
<p>The post <a href="https://www.thatsquareplate.com/mushroom-prosciutto-ramen/">Mushroom Prosciutto Ramen</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
										<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mushroom Prosciutto Ramen | @thatsquareplate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_844221.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="2462" nopin="nopin" /><p>So this is a completely random recipe that Greg came up with the other night. After seeing these new age Ramen recipes (Ramen burger?!)&nbsp;on TV and on the internet,&nbsp;we&#8217;ve&nbsp;been meaning to make some. &nbsp;We&#8217;ve had all these Ramen packages in our pantry that we haven&#8217;t touched in months. So I finally got him to cook us some up. Naturally we didn&#8217;t want to go to the grocery store (we&#8217;re making <em>Ramen noodles&nbsp;</em>after all),&nbsp;so we had the kind of scrounge around to find what we wanted to use in or on our noodles. Fun fun!&nbsp;</p>
<p>After this past Ramen-noodle meal, I&#8217;m so excited about future Ramen endeavors.. what a change from the little Ramen packets. I remember the first time I had Ramen was at a friend&#8217;s (<em>still best friend&#8217;s</em>) house and I was in 7th grade. I couldn&#8217;t believe how simple easy and delicious it was. Looking back, I all I think is SALT SALT SALT. But maybe that&#8217;s because I used the chicken-flavored-sodium sprinkle packages in every Ramen I&#8217;d ever had! Being&nbsp;such a picky eater growing up, it was hard for me to find stuff that I could make myself that I would actually eat! And Ramen, although it&#8217;s not the best thing in the world for you, it sure tasted good and satisfied my appetite at the time&#8230;</p>
<p>We got the idea of what to add to the noodles in my go-to kitchen book <em><a href="http://amzn.to/1Kky91E" target="_blank">The Flavor Bible</a>.&nbsp;</em>I bought it a few years ago, and its pretty much just an index of everything that goes well together [<em><a href="http://amzn.to/1Kky91E" target="_blank">buy</a></em>]. We knew we wanted to use prosciutto, so I found&nbsp;that mushrooms were a great fit with prosciutto. (So was pasta, by the way). I used to hate mushrooms&#8230; and I probably wouldn&#8217;t have ever tried prosciutto back then! (Rocky has, and loved it!) So I&#8217;m glad we found a super-flavorful dish we could&nbsp;literally make in under 10 minutes. Awesome&nbsp;to find something so simple yet so flavorful, cheap and satisfying!</p>
<p>I&#8217;m sharing this recipe for a reason! It was the fastest, easiest&nbsp;thing ever. Like 10 minutes fast.</p>
<p><span id="more-2451"></span><img loading="lazy" decoding="async" class="aligncenter wp-image-2455" src="http://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424.jpg" alt="Mushroom Prosciutto Ramen | @thatsquareplate" width="800" height="532" data-pin-url="www.thatsquareplate.com/mushroom-prosciutto-ramen" data-pin-media="http://www.thatsquareplate.com/wp-content/uploads/2015/08/Untitled-21.jpg" data-pin-description="This Ramen noodle dish is complete in around 10 minutes! And it's at least 8,400 times better than the regular Ramen packages. At least! From @thatsquareplate" data-pin-id="401242648029363136" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_8424-800x532.jpg 800w" sizes="auto, (max-width: 800px) 100vw, 800px" />To make this lovely dish: let the Ramen noodles soak in some warm water (<em><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/mushroom-ramen-recipe.html" target="_blank">tip from the Food Network</a></em>) for a few minutes. Letting them sit in warm water, then sautéing gives a chewy, yummy, al dente texture. Don&#8217;t completely cook them, they just soak in the warm water until they soften up a bit (about 5 minutes.)</p>
<p>Meanwhile, sauté some sliced mushrooms, and sliced prosciutto in some sesame oil (or any oil) and butter. Saute until the prosciutto crisps up.Then remove mushrooms and prosciutto from the pan, and raise the heat.&nbsp;After the noodles soak, throw the noodles in the hot pan with a bit more butter. Saute 2 minutes, then add the prosciutto and mushrooms&nbsp;and cook it all together in the pan for a few minutes. Season with some soy sauce and some more sesame oil. Garnish with fresh herbs (I used cilantro&#8211; the only fresh herb in my fridge now).</p>
<p>Maybe it&#8217;s my not eating pasta much anymore&#8230; or maybe since we&#8217;ve ogled&nbsp;at all this Ramen recently&#8230; maybe it because I&#8217;ve only had Ramen like one other time since I&#8217;ve been out of college&#8230; Anyways, we couldn&#8217;t get enough! We split three Ramen&nbsp;<em>bricks..</em><em>??</em>&nbsp;<em>Ramen&nbsp;patties?? Ramen n</em><em>oodle patties?? &#8230;</em></p>
<p>&#8230;Anyway, we split 3 Ramen noodle patties between us, and still wanted more.&nbsp;<img loading="lazy" decoding="async" class="aligncenter wp-image-2461" src="http://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422.jpg" alt="Mushroom Prosciutto Ramen | @thatsquareplate" width="800" height="532" data-pin-url="www.thatsquareplate.com/mushroom-prosciutto-ramen" data-pin-description="This Ramen noodle dish is complete in around 10 minutes! And it's at least 8,400 times better than the regular Ramen packages. At least! From @thatsquareplate" data-pin-media="http://www.thatsquareplate.com/wp-content/uploads/2015/08/Untitled-21.jpg" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-800x532.jpg 800w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>&nbsp;</p>
<p>    <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   " yumprintrecipe="soHq" itemscope itemtype="http://schema.org/Recipe">    <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/08/DSC_84422-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" />	<div class="blog-yumprint-recipe-title" itemprop="name">Mushroom Prosciutto Ramen Noodles</div>	<div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-08-12 22:29:15</div>    <div class="blog-yumprint-serves">Serves 2</div>    <div class="blog-yumprint-recipe-summary" itemprop="description">This Ramen noodle dish is complete in around 10 minutes! And it's at least 8,400 times better than the regular Ramen packages. At least!</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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			<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT5M">5 min <span class="value-title" title="PT5M"></span></div>
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			<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT5M">5 min <span class="value-title" title="PT5M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<li class='blog-yumprint-ingredients'>				<li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">3-4 Ramen noodle ?patties?</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 Tbsp. butter</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 Tbsp. sesame (or any) oil</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">4-6 oz mushrooms, sliced</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">3-4 slices prosciutto, coarsely chopped</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Soy sauce, to taste</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">Fresh herbs, for garnish, opt.</li>			</li>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<ol class="blog-yumprint-methods" itemprop="recipeInstructions">				<li class="blog-yumprint-method-item" yumprintitem="0">Soak Ramen noodle bricks in warm water about 5 minutes.</li>				<li class="blog-yumprint-method-item" yumprintitem="1">Meanwhile, saute the mushrooms and prosciutto over medium-high heat with sesame oil. After prosciutto is crisp, remove from pan, and turn up heat</li>				<li class="blog-yumprint-method-item" yumprintitem="2">Add butter to pan, and transfer Ramen to hot pan. Saute about 2 minutes, and add your mushrooms & prosciutto.</li>				<li class="blog-yumprint-method-item" yumprintitem="3">Move to serving bowls and toss with soy sauce.</li>				<li class="blog-yumprint-method-item" yumprintitem="4">Garnish and serve.</li>			</ol>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Greg </div>    <div class="blog-yumprint-adapted">
    Adapted from    <a class="blog-yumprint-adapted-link" href="http://www.thatsquareplate.com">    That Square Plate    </a>    </div>        <div class="blog-yumprint-adapted-print">
        Adapted from That Square Plate
        </div>    <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div>		</div>
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<p>While you&#8217;re here, join my first giveaway by clicking <a href="http://goo.gl/rkcyIT">August 2015 Giveaway</a>. It is for a set of wonderful mixing bowls &#8212; I have the same set in my kitchen and use them often! The deadline ends 8/30/15, and I will randomly select the winner.</p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Mushroom Prosciutto Ramen</span> was last modified: <span class="updated"> November 8th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/mushroom-prosciutto-ramen/">Mushroom Prosciutto Ramen</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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		<title>Chicken &#038; Mushroom Fricassee</title>
		<link>https://www.thatsquareplate.com/chicken-mushroom-fricassee/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-mushroom-fricassee</link>
		
		<dc:creator><![CDATA[Whitney]]></dc:creator>
		<pubDate>Sun, 29 Mar 2015 05:40:11 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
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		<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&#038;p=1439</guid>

					<description><![CDATA[<img width="300" height="225" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-300x225.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Chicken and Mushroom Fricassee | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-300x225.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-600x450.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-887x665.jpg 887w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-800x600.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-700x525.jpg 700w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM.jpg 1024w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1448" nopin="nopin" /><p>So no, I don&#8217;t know what that last word &#8216;Fricassee&#8217; means&#8230; but Google is about to tell me: It&#8217;s based on the method of cooking the meat. It is first sautéed, removed from heat, and&#8230;</p>
<p>The post <a href="https://www.thatsquareplate.com/chicken-mushroom-fricassee/">Chicken &#038; Mushroom Fricassee</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
										<content:encoded><![CDATA[<img width="300" height="225" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-300x225.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Chicken and Mushroom Fricassee | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-300x225.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-600x450.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-887x665.jpg 887w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-800x600.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM-700x525.jpg 700w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-06-01-AM.jpg 1024w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1448" nopin="nopin" /><p>So no, I don&#8217;t know what that last word &#8216;Fricassee&#8217; means&#8230; but Google is about to tell me:</p>
<p>It&#8217;s based on the method of cooking the meat. It is first sautéed, removed from heat, and finishes cooking in the sauce. It really says the meat is supposed to be cut up (which maybe I should try next time&#8230; yumm!)</p>
<p>Anyway,&nbsp;<a title="Chicken and Mushroom Fricassee Recipe" href="http://www.foodandwine.com/recipes/chicken-and-mushroom-fricassee" target="_blank">this recipe</a> was from Food &amp; Wine&#8217;s website (contributed by Joy Manning). It&#8217;s a pretty healthy dish, considering only 1.5 Tbsp. of heavy cream is added at the end, and everything else is pretty light. I used less mushrooms, because I didn&#8217;t buy enough. Oops! But it was still excellent, and I don&#8217;t know if two pounds of mushrooms are really necessary.</p>
<p>This whole dish is made using just one large pan, so that makes the clean up easy. <span id="more-1439"></span>Next time, I will try to remember to butterfly the chicken instead of pounding it out.</p>
<p>The tarragon is added at the end for a fresh taste, while the splash of heavy cream adds a richness to the sauce.</p>
<p>Here&#8217;s what you need:</p>
<div id="attachment_1451" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1451" class="wp-image-1451 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM-600x450.jpg" alt="Chicken and Mushroom Fricassee | That Square Plate" width="600" height="450" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM-600x450.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM-300x225.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM-887x665.jpg 887w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM-800x600.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-09-24-AM.jpg 1024w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1451" class="wp-caption-text">What you need: grapeseed oil, chicken broth, heavy cream, flour, mushrooms, tarragon, chicken breasts, white wine, salt &amp; pepper.</p></div>
<p>Heat your grapeseed oil on medium-high heat until shimmering. &nbsp;Salt &amp; pepper the chicken breasts on both sides and add your chicken breasts to hot pan. Cook about 3 minutes on each side until they get a bit crisp and start to brown.</p>
<p>Remove from heat, and add your mushrooms, shallots, salt, and butter to pan, lower heat to medium, and cook mushrooms for about 12 minutes until they start to brown.</p>
<div id="attachment_1450" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1450" class="wp-image-1450 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-600x450.jpg" alt="Chicken and Mushroom Fricassee | That Square Plate" width="600" height="450" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-600x450.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-300x225.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-700x525.jpg 700w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-887x665.jpg 887w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM-800x600.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-29-1-08-33-AM.jpg 1024w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1450" class="wp-caption-text">The mushrooms are sauteed with shallots, butter, and salt.</p></div>
<p>Add the flour and cook for a minute more.</p>
<p>Add the broth, wine, and chicken and raise heat to bring to a simmer.</p>
<div id="attachment_1454" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1454" class="wp-image-1454 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/921-600x399.jpg" alt="Chicken and Mushroom Fricassee | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/921-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/921-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/921-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/921-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1454" class="wp-caption-text">Add broth, wine, and chicken to mushroom mixture.</p></div>
<p>Lower heat to medium and cover and cook until chicken is cooked through (about 5 minutes). Plate chicken on serving dish(es).</p>
<p>Increase heat and bring sauce to a simmer and cook, uncovered, for about 5 more minutes until slightly reduced. Remove from heat and add heavy cream and tarragon. Spoon this sauce over the chicken. Tada!</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1445 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-600x450.jpg" alt="Chicken and Mushroom Fricassee | That Square Plate" width="600" height="450" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-600x450.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-300x225.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-700x525.jpg 700w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-887x665.jpg 887w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM-800x600.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/Photo-Mar-28-10-01-18-PM.jpg 1024w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>&nbsp;</p>
    <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   " yumprintrecipe="o25L" itemscope itemtype="http://schema.org/Recipe">	<div class="blog-yumprint-recipe-title" itemprop="name">Chicken and Mushroom Fricassee</div>	<div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-03-28 23:51:57</div>    <div class="blog-yumprint-recipe-summary" itemprop="description">A quick and easy chicken dish, that tastes like a five-star dinner. Mushrooms in a light, creamy, and herby sauce complement the chicken perfectly!</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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			<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
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			<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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			<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
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			<div class="blog-yumprint-infobox-section-title">Cook Time</div>
			<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
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			<div class="blog-yumprint-infobox-section-title">Total Time</div>
			<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<li class='blog-yumprint-ingredients'>				<li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 Tbsp. grapeseed oil</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2-4 boneless, skinless chicken breasts (butterflied or pounded to same width throughout)</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Salt</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">Freshly ground pepper</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">2 tsp. unsalted butter</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 shallot, minced</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 1/4 tsp. kosher salt</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1-2 lb. white mushrooms (or cremini), thinly sliced</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 Tbsp. flour</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1/2 cup dry white wine</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1 cup chicken broth</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">2 Tbsp. minced tarragon leaves</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">1 1/2 Tbsp. heavy cream</li>			</li>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<ol class="blog-yumprint-methods" itemprop="recipeInstructions">				<li class="blog-yumprint-method-item" yumprintitem="0">Heat your grapeseed oil on medium-high heat until shimmering.  Salt & pepper the chicken breasts on both sides and add your chicken breasts to hot pan. Cook about 3 minutes on each side until they get a bit crisp and start to brown.</li>				<li class="blog-yumprint-method-item" yumprintitem="1">Remove from heat, and add your mushrooms, shallots, salt, and butter to pan, lower heat to medium, and cook mushrooms for about 12 minutes until they start to brown. Add the flour and cook for a minute more.</li>				<li class="blog-yumprint-method-item" yumprintitem="2">Add the broth, wine, and chicken and raise heat to bring to a simmer. Lower heat to medium and cover and cook until chicken is cooked through (about 5 minutes). Plate chicken on serving dish(es).</li>				<li class="blog-yumprint-method-item" yumprintitem="3">Increase heat and bring sauce to a simmer and cook, uncovered, for about 5 more minutes until slightly reduced. Remove from heat and add heavy cream and tarragon. Spoon this sauce over the chicken. Tada!</li>			</ol>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Joy Manning</div>    <div class="blog-yumprint-adapted">
    Adapted from    <a class="blog-yumprint-adapted-link" href="http://www.foodandwine.com/recipes/chicken-and-mushroom-fricassee">    Food & Wine    </a>    </div>        <div class="blog-yumprint-adapted-print">
        Adapted from Food & Wine
        </div>    <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div>		</div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Chicken &#038; Mushroom Fricassee</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/chicken-mushroom-fricassee/">Chicken &#038; Mushroom Fricassee</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1439</post-id>	</item>
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		<title>Mushroom Risotto with Fresh Herbs</title>
		<link>https://www.thatsquareplate.com/mushroom-risotto-with-fresh-herbs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=mushroom-risotto-with-fresh-herbs</link>
		
		<dc:creator><![CDATA[Whitney]]></dc:creator>
		<pubDate>Thu, 18 Dec 2014 22:55:57 +0000</pubDate>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[cooking with booze]]></category>
		<category><![CDATA[crowd pleaser]]></category>
		<category><![CDATA[Curtis Stone]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Greg's Favorites]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[Our Favorites]]></category>
		<category><![CDATA[pinot grigio]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[umami]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[Whitney's Favorites]]></category>
		<category><![CDATA[wine]]></category>
		<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&#038;p=978</guid>

					<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="992" nopin="nopin" /><p>I was never a mushroom person AT ALL growing up. The mushrooms are the star of this dish, and they are PERFECT. This recipe was an absolute winner. It is adapted from Curtis Stone&#8217;s Cookbook&#8230;</p>
<p>The post <a href="https://www.thatsquareplate.com/mushroom-risotto-with-fresh-herbs/">Mushroom Risotto with Fresh Herbs</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
										<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="992" nopin="nopin" /><p>I was never a mushroom person AT ALL growing up. The mushrooms are the star of this dish, and they are PERFECT. This recipe was an absolute winner. It is adapted from <a id="static_txt_preview" title="Buy from Amazon" href="http://www.amazon.com/gp/product/0345542525/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0345542525&amp;linkCode=as2&amp;tag=thasqupla-20&amp;linkId=CVCH7GUCXGW5R3UR" target="_blank">Curtis Stone&#8217;s Cookbook What&#8217;s for Dinner?</a>, which we got as a gift from some of Greg&#8217;s family. The ingredients are all the same as the original recipe, but I changed the measurements because I didn&#8217;t have as many mushrooms listed in the original. This cookbook is amazing. This is from a chapter including just &#8220;One-Pot&#8221; recipes. Easy clean-up! Look at all the ingredients in this side-dish: White wine &nbsp;(I used a Pinot Grigio), 3 types of fresh herbs, shallots, garlic, butter, mushrooms, <i>AND&nbsp;</i>Parmesan?! How can you go wrong? Really. It all comes together as a beautiful umami-filled side-dish. &nbsp;;)<span id="more-978"></span></p>
<p>Here&#8217;s what you need:&nbsp;</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-985 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-167-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-167-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-167-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-167-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-167.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter wp-image-986 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-168.jpg 2048w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter wp-image-988 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-170-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-170-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-170-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-170-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-170-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>&nbsp;Heat a large heavy pot over medium-high heat. Add 2 tablespoons of the butter and swirl the pan to melt the butter. Add the mushrooms &amp; thyme &amp; cook, stirring occasionally, for about 12 minutes, or until the mushrooms are tender and beginning to brown. (It may look like a lot, but they cook down considerably). Season the mushrooms to taste with salt &amp; pepper. Transfer them to a medium bowl, cover to keep warm, and set aside.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-989 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-171-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-171-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-171-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-171-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-171-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Return the saucepan to medium heat. Add the olive oil, then add the shallots and cook, stirring often, for about 2 minutes, or until tender but not brown. Stir in the garlic and cook for about 1 minute, or until fragrant. Add the rice &amp; stir for about 1 minute, or until it is well coated. Add the wine and stir constantly for about 2 minutes, or &nbsp;until most of the wine has evaporated. Raise the heat to medium-high, add 1 cup of the broth, and cook, stirring almost constantly and keeping the mixture to a steady simmer, until it is absorbed. Continuing to add the broth 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, cook for 20-25 minutes, or until the rice is al dente (the center should be slightly firm when bitten into) and has formed a creamy sauce.&nbsp;&nbsp;</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-994 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418958825413-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418958825413-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418958825413-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418958825413-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418958825413-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Remove from the heat. Stir in the 2/3 cup grated Parmesan cheese, the reserved mushrooms (thyme removed), and the remaining butter.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-990 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-172-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-172-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-172-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-172-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-172-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Immediately spoon the risotto onto plate or bowl and sprinkle with chives and basil. Sprinkle grated or shaved Parmesan cheese over the top and serve.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-991 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-173-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-173-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-173-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-173-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-173-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;">Original recipe is from p 103 of&nbsp;<a id="static_txt_preview" title="Buy from Amazon" href="http://www.amazon.com/gp/product/0345542525/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0345542525&amp;linkCode=as2&amp;tag=thasqupla-20&amp;linkId=CVCH7GUCXGW5R3UR" target="_blank">Curtis Stone&#8217;s Cookbook What&#8217;s for Dinner?: Delicious Recipes for a Busy Life</a><a href="http://www.amazon.com/gp/product/0345542525/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0345542525&amp;linkCode=as2&amp;tag=thasqupla-20&amp;linkId=CVCH7GUCXGW5R3UR" target="_blank">&nbsp;(Buy it here!)</a></p>
<p>&nbsp;</p>
<p>&nbsp;</p>
    <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   " yumprintrecipe="l6it" itemscope itemtype="http://schema.org/Recipe">    <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-174-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" />	<div class="blog-yumprint-recipe-title" itemprop="name">Mushroom Risotto with Fresh Herbs</div>	<div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-18 15:55:43</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<li class='blog-yumprint-ingredients'>				<li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">4 Tbsp. unsalted butter (separated)</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 lg. portobello mushroom caps, dark gills scraped out with a spoon, cut into 1/2-inch-thick slices</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">8-12 oz. assorted mushrooms, such as oyster, maitake, and bunashimeji, trimmed</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">3 sprigs of fresh thyme</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Kosher salt & freshly ground black pepper</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 Tbsp. extra-virgin olive oil</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1/2 cup shallots, thinly sliced</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">3 garlic cloves, finely chopped</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 1/2 cups Arborio rice</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 cup dry white wine</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">4-5 cups reduced-sodium chicken broth, or as needed</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">2/3 cup freshly grated Parmesan cheese, plus more [shaved] for serving</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">Fresh chives, chopped (for serving)</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="13" itemprop="ingredients">Fresh basil, chopped (for serving)</li>			</li>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<ol class="blog-yumprint-methods" itemprop="recipeInstructions">				<li class="blog-yumprint-method-item" yumprintitem="0">Heat a large heavy pot over medium-high heat. Add 2 tablespoons of the butter and swirl the pan to melt the butter. Add the mushrooms & thyme & cook, stirring occasionally, for about 12 minutes, or until the mushrooms are tender and beginning to brown. Season the mushrooms to taste with salt & pepper. Transfer them to a medium bowl, cover to keep warm, and set aside.</li>				<li class="blog-yumprint-method-item" yumprintitem="1">Return the saucepan to medium heat. Add the olive oil, then add the shallots and cook, stirring often, for about 2 minutes, or until tender but not brown. Stir in the garlic and cook for about 1 minute, or until fragrant. Add the rice & stir for about 1 minute, or until it is well coated. Add the wine and stir constantly for about 2 minutes, or  until most of the wine has evaporated. Raise the heat to medium-high, add 1 cup of the broth, and cook, stirring almost constantly and keeping the mixture to a steady simmer, until it is absorbed. Continuing to add the broth 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, cook for 20-25 minutes, or until the rice is al dente and has formed a creamy sauce.</li>				<li class="blog-yumprint-method-item" yumprintitem="2">Remove from the heat and remove and discard the thyme stems. Stir in the 2/3 cup grated Parmesan cheese, the reserved mushrooms, and the remaining butter.</li>				<li class="blog-yumprint-method-item" yumprintitem="3">Immediately spoon the risotto onto plate or bowl and sprinkle with chives and basil. Sprinkle grated or shaved Parmesan cheese over the top and serve.</li>			</ol>
		</div>    <div class="blog-yumprint-adapted">
    Adapted from    <a class="blog-yumprint-adapted-link" href="http://www.amazon.com/gp/product/0345542525/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0345542525&linkCode=as2&tag=thasqupla-20&linkId=CVCH7GUCXGW5R3UR">    Curtis Stone's Cookbook What's for Dinner?    </a>    </div>        <div class="blog-yumprint-adapted-print">
        Adapted from Curtis Stone's Cookbook What's for Dinner?
        </div>    <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div>		</div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Mushroom Risotto with Fresh Herbs</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/mushroom-risotto-with-fresh-herbs/">Mushroom Risotto with Fresh Herbs</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">978</post-id>	</item>
		<item>
		<title>Garlic &#038; Gruyere Stuffed Mushrooms</title>
		<link>https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=garlic-gruyere-stuffed-mushrooms</link>
		
		<dc:creator><![CDATA[Whitney]]></dc:creator>
		<pubDate>Thu, 23 Oct 2014 06:02:23 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Hors d'oeuvre]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[cooking with booze]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Intermediate]]></category>
		<category><![CDATA[make-ahead]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[panko]]></category>
		<category><![CDATA[saveur]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[sherry]]></category>
		<category><![CDATA[wine]]></category>
		<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&#038;p=162</guid>

					<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-600x400.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="298" nopin="nopin" /><p>Tapa &#8220;Dinner&#8221; ➡ Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine&#8217;s&#160;November 2014 issue (#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, &#38; panko. I couldn&#8217;t find cremini mushrooms&#8230;</p>
<p>The post <a href="https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/">Garlic &#038; Gruyere Stuffed Mushrooms</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
										<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-600x400.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="298" nopin="nopin" /><p><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.0">Tapa &#8220;Dinner&#8221; <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/27a1.png" alt="➡" class="wp-smiley" style="height: 1em; max-height: 1em;" /> <a title="Original Recipe" href="http://www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms" target="_blank">Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine&#8217;s&nbsp;</a></span><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.2"><a title="Original Recipe" href="http://www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms" target="_blank">November 2014 issue </a>(#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, &amp; panko. I couldn&#8217;t find cremini mushrooms like the original recipe called for, so I used button mushrooms.</span></p>
<p><span id="more-162"></span></p>
<p>Here&#8217;s how to do it:</p>
<ol>
<li>Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.</li>
<li>Heat oven broiler. Heat remaining oil and the garlic in a 12&#8243; skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.</li>
<li>Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko.</li>
<li>Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.</li>
</ol>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-135 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-600x600.jpg" alt="" width="600" height="600" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-600x600.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-665x665.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>&nbsp;</p>
    <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   " yumprintrecipe="lZTd" itemscope itemtype="http://schema.org/Recipe">    <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" />	<div class="blog-yumprint-recipe-title" itemprop="name">Garlic & Gruyere Stuffed Mushrooms</div>	<div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 23:47:00</div>    <div class="blog-yumprint-serves">Serves 6</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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			<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<li class='blog-yumprint-ingredients'>				<li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup cup olive oil, plus more</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">20 large cremini mushrooms, stems roughly chopped</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Kosher salt & freshly ground black pepper, to taste</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">10 cloves garlic, chopped</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 small shallot, chopped</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">¼ cup dry sherry</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">3 Tbsp. chopped parsley</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 Tbsp. chopped sage</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 egg white</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 1/4 cups grated Gruyère</li>				<li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1/2 cup panko</li>			</li>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<ol class="blog-yumprint-methods" itemprop="recipeInstructions">				<li class="blog-yumprint-method-item" yumprintitem="0">Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.</li>				<li class="blog-yumprint-method-item" yumprintitem="1">Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.</li>				<li class="blog-yumprint-method-item" yumprintitem="2">Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground.</li>				<li class="blog-yumprint-method-item" yumprintitem="3">Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.</li>			</ol>
		</div>    <div class="blog-yumprint-adapted">
    Adapted from    <a class="blog-yumprint-adapted-link" href="www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms">    Saveur Magazine    </a>    </div>        <div class="blog-yumprint-adapted-print">
        Adapted from Saveur Magazine
        </div>    <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div>		</div>
	</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Garlic &#038; Gruyere Stuffed Mushrooms</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/">Garlic &#038; Gruyere Stuffed Mushrooms</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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