A dang food blog

Making: Roasted mushrooms for toppings, soups and sides. 6 servings prepared  Here's what I have: 12.2 oz Mushrooms 1 oz Olive oil 1 tbsp Paprika 2 tsp Pepper 1 tbsp Garlic powder 1 tbsp Onion powder 2 tsp Salt Preparation:  A small convection oven was heated to 450 degrees. The mushrooms woke up for a total of 25 minutes. The mushrooms were coated in the olive oil first in a large bowl turning to make sure every piece had a bit of oil on it. After this the dry mix was added until again all the pieces were coated.  Mushrooms are then spread as thin as possible on a foil-lined pan and put into the oven turning the mushrooms every once in a while during bake time. The plate! Right out of the oven the mushrooms have a chewy consistency and they took on the flavor from the spices really well. I think any type of space could be used and maybe even wet marinades depending on what you want to use the mushrooms for. - Kris 

Making: Balsamic chicken with onions,  mushrooms and broccoli  1 serving prepared  Here's what I have: 1/4 cup Onion soup  2 oz Vegetable broth 5 oz chicken breast 1 tsp butter  1 tbsp Garlic salt with pepper  1/2 cup Mushrooms  1/2 cup Broccoli  Preparation: I used a stainless steel pot to heatvup the onion soup and mushrooms cooking them until the liquid reduced and the mushrooms were cooked through.  The broccoli was placed in the pot with the lid on to steam.  In a cast iron pan the butter was melted and the chicken cooked for 14 mins turning halfway through. During plating I added a drizzle of balsamic vinegar reduction to the chicken.  The plate! The reduced onion soup with mushrooms made a great sauce for this dish.  The only thing missing was mozzarella cheese.   - Kris