Tag Archives: mushroom

Beef, Crockpot, Main Dish, Mushrooms, Roast Beef, Slow Cooker

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

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Crockpot Roast with Ginger-ale Mushroom Onion Gravy

This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!

This is now my favorite crockpot roast recipe as all others fall short in the flavor department.

Crockpot Roast with Ginger-ale Mushroom Onion Gravy 

Ingredients:

3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale

Directions:

Grease the inside of your crock pot with Crisco.  Place the roast in the crock pot.  Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.

Whisk the gravy and flip the roast over every couple hours.

Slice and serve with mashed potatoes or cooked rice.

Sliced Crock Pot Roast

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Sharon Springfield

Sharon Springfield  

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Crockpot Roast with Ginger-ale Mushroom Onion Gravy 

Rice, Risotto, Side Dishes

Mushroom Vegetable Risotto

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Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook  😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes.  Add a dash of salt and garlic powder.  Add mushrooms and saute a couple minutes more.  Pour in 8 oz chicken broth, stir.  Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender.  (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah!  Enjoy your Risotto!

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Here’s the Pinterest link for Mushroom Vegetable Risotto

Sharon Springfield

Sharon Springfield  

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Mushroom Vegetable Risotto

Casseroles, Main Dish, Make Ahead, Mushrooms, Stuffing, Turkey

Turkey and Mushroom Casserole

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1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix

Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.

Ham, Italian, Mushrooms, Pasta, Spinach

Pasta Florentine Olive Garden Recipe

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1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.