Better Than Bobbys Mushrooms Bobby Flay Recipes

WILD MUSHROOM-BACON SOURDOUGH DRESSING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
• Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
• Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.

BOBBY'S FAVORITE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

SAUTEED MUSHROOMS

Steps:

• Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
• I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

BETTER THAN BOBBY'S MUSHROOMS (BOBBY FLAY)

Steps:

• clean mushrooms by wiping with damp kitchen towel. Remove stems and save. Place mushrooms on cookie sheet. Place small pats of butter between the mushrooms (very important step..they don't turn out quite right if you don't do this). Mix cheese, onion, garlic, and bacon.(you can also chop mushroom stems and add to mixture. Sometimes I do, sometimes I don't.) Fill mushroom caps with mixture. Place in a 375 degree oven for 45-60 minutes. The longer you cook them the better they are. These are delicious, even kids that don't like onions and garlic like these. The onions and garlic provide a wonderful flavor, but aren't over powering like it seems they would be. The mixture of cheese, onion, garlic and bacon meld together into a very delicious appetizer. You'll fight over who gets to scrape the cheese off the pan when you remove the mushrooms :-)
• ALSO: you can vary this recipe with whatever cheese you prefer. I recommend one soft and one hard cheese. Sometimes I use Havarti, mozzarella and some cream cheese. You can use orange cheeses, too. Whatever you prefer. I recommend doubling the batch if you have more than 3-4 people. They go quickly!