The Zelda Gourmet: mushroom

Showing posts with label mushroom. Show all posts

It's grilling season once again, and with the latest (unprovoked) attack from the cuccos, we once again have an abundance of chicken hanging around to cook. With that, we thought we would continue to use the fabulous Hylian mushrooms that can be found throughout the countryside and the woods. And don't forget about the bullbo strips. So much good food out in the world. It would be a shame not to put it together into one fabulous meal. Enjoy!

Gear!

6 slices cheese - we used blarney castle

1 cup mushrooms

1 T butter

salt & pepper

2 chicken breasts

8 slices of bacon

Quest!

Get your grill going -you want to be nice and hot!
Slice cheese and set aside.

Melt butter in saute pan. Slice mushrooms and add to the saute pan. Add salt and pepper to taste.

Carefully, butterfly open the chicken breasts to make a pocket for our filling.

Add cheese to each chicken breast.

Add mushroom mixture.

It's so pretty.

Close up chicken breasts and place each on four strips of bacon. Roll up the chicken with the bacon into a tight bundle.

Secure with a toothpick

Place each chicken breast on the hot grill. Turn grill to medium.

Turn halfway through the cooking.

Watch out so the bacon doesn't catch on fire!

Cook to about 160 degrees F.

Let the chicken rest for a 5-10 minutes before serving. Serve with roasted potatoes and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

I have always wanted to make a free standing pie. One so lovely and dense that once baked would stand up on its own without getting super gooey. Well today, we kind of did that. While this pie won't stand up by itself in the oven, it will once baked. This is similar to a British pie and I thought it appropriate to kick off our new page on Zelda's Tea Party. I will be adding cute little cakes and tea sandwiches to this page and I hope you like the idea. I find it an interesting thought to what Zelda is eating when she is not waiting to get saved. I hope you like the recipe and Enjoy!

Gear!
Spring form pan

Crust
1 1/2 sticks butter, cubed and chilled
4 tablespoons lard, cubed and chilled
2 cups GF AP flour, plus extra for rolling dough
1 teaspoon salt
1/4 cup cold water

Filling
3 T GF breadcrumbs
8 oz ricotta cheese
12 basil leaves
4 chicken sausage links, cooked and chopped
2 roasted red bell peppers
15 oz can quartered artichokes, drained and chopped
3-4 oz goat cheese with herbs
6 oz. prosciutto
1/3 c. finely shredded Parmesan cheese

Quest!

Let's make pie crust! In a large bowl, add the salt, flour, lard and butter. Using a pastry blender or a couple of forks, crumb together until crumbs the size of peas form. Add about half of the water and mix together. Add a little of the time of the remaining water just until the dough begins to form. Let the dough sit for about minutes. Check the dough to see if it needs a little more water. Then divide the dough into two discs and let the dough rest in the fridge for about 30 minutes.

Roll one of the disc of dough on a lightly floured silicone mat. Spray the inside of a spring form pan with cooking spray. Shape pie crust to the inside of the spring form pan. Bake pie at 400 degrees F for 8-10 minutes.

Add a couple of tablespoons of GF bread crumbs to the bottom. This will help to catch any leftover moisture from the filling and prevent a soggy bottomed pie.

Add a layer of ricotta cheese to the crust.

Place basil leaves on the next level.

Top with chopped sausage.

Add olives, onions, garlic and mushrooms.

Layer on roasted red peppers in a single layer.

Top with drained and chopped artichoke hearts and goat cheese.

Top with prosciutto and Parmesan cheese. Press layer down with each other to fill any air holes.

Place top pie crust on top. Crimp edges and create holes in the center for steam to escape, note the triforce shape.

Bake the pie at 400 degrees F for 45-50 minutes or until pie is golden brown.

Let pie cool for 15-20 minutes. Remove the outside of the spring form pan. Cut into pie to reveal the lovely layers we have created.

Plate and enjoy hot or cold. This pie is after all designed for a picnic and is especially yummy the next day.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

Gear
1-2 pounds of venison meat
salt and pepper
8-10 dried morel mushrooms
1/2 to 3/4 cup boiling water
2 T butter, divided
2 T. parsley, fresh and chopped
1/2 cup red wine - I used merlot
salt and pepper

1 recipe of Hylian Shroom Polenta

Quest

Prep your venison. Mine was frozen, so I had to thaw mine in the fridge first. season with salt and pepper and set aside.

In a measuring cup, add your dried morel mushrooms and enough boiling water to just cover the mushrooms. Set aside - you may have to add a little more water if it soaks it all up.

Once the mushrooms are reconstituted, cook down any leftover liquid from the measuring cup in our non stick pan until reduced by half. Put this liquid back into the measure cup - minus the mushrooms, but add the wine for easy pouring.

To this pan melt 1 T. of butter.

Cook mushrooms until they start to take on a little color - then add a pinch of salt. Take all those buttery mushrooms and set them aside in a bowl.

Sear your venison in the same pan - don't wipe it out! You want all that mushroom goodness in the meat! Flip the meat and immediately add the wine and mushroom broth from before to the pan. (Turn the stove off first). Then bring to a simmer.

Add the mushrooms back into the pan with the venison. Add 1 T. butter to help create a sauce and some fresh parsley for some freshness.

Dish over Hylian Shroom Polenta and you will be close to mushroom overload - what a way to go!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

BotW dinner dinner idea easy fall GF gluten free recipe legend of zelda legend of zelda recipes mushroom polenta recipe Tasty meat venison zelda zelda recipe

I am super excited about the new LOZ: BotW game coming out. This has been a very exciting E3 week in general. So to kick things in the right direction. I am sharing a recipe we really enjoy in our house and also celebrates the introduction of the Hylian Shroom to the repertoire of ingredients found in the newest addition to the Zelda family. The wheels were definitely turning as I watched all the Treehouse footage this week - and the possibilities are looking pretty good. Anyways, if you haven't seen the trailer - where have you been? Get on YouTube and watch it! I hope you like this recipe/ Enjoy!

Gear!
8 oz sliced mushrooms -I recommend using a variety of mushrooms for this because it really brings out the mushroom flavor.
2 T butter, divided
2 tsp salt
1 cup uncooked polenta
1 cup heavy cream
3-4 cups mushroom broth
1 cup grated Parmesan cheese

Quest!

In a sauce pan, melt 1 T butter and add mushrooms. Cook together until mushrooms start to develop good color.

Add a 1 tsp of salt cook another 1-2 minutes. Remove from heat onto a plate for later.

In the same saucepan, add 1 T butter, polenta, cream, 1 t. salt and 3 cups of broth.. Bring to a near boil, stirring regularly to keep it from stick to the bottom. Add more broth if the polenta is still uncooked, but had absorbed all the liquid.

When is done, it will have absorbed most of the liquid and be a nice creamy consistency. This takes about 18- 20 minutes.

Add grated Parmesan and mushrooms into the done polenta.

Stir together until melted and delicious.

Enjoy with pork, beef, or just by itself. Leftovers are amazing the next day.

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