Roasted Mushrooms and Buttermilk Biscuits

Alright people, Thanksgiving is less than a week away and it is time to get your game faces on!

We all know the main players at the Thanksgiving table; a big ol’ roasted turkey, mouth-watering mashed potatoes, and stuffing, stuffing stuffing. This year, for the very first time, I am hosting my own Thanksgiving dinner! I am so excited and I am looking for ways to make our table really special with some non-conventional side dishes.

Here are two potential side dishes that I’ve tried out already that get my seal of approval.

Side Dish # 1: Roasted Mushrooms

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These make the cut because I absolutely love the earthiness that roasted mushrooms bring to the table and they complement turkey and gravy oh, so well. These are easy to make and will certainly impress your guests (or your hosts if you have offered to bring a dish).

Ingredients:

  • 1 lb baby portobello mushrooms
  • 2 tbsp olive oil
  • 2 tsp cooled bacon fat (Optional, but this really takes these mushrooms to the next level)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • fresh parsley (optional, for garnish)

Directions:

Preheat your oven to 425. Lightly coat at 9×9 pan or small roasting pan with cooking spray or butter. Next, clean the mushrooms with a damp, clean towel. Toss the cleaned mushrooms with the olive oil, bacon fat, salt, and pepper and place in prepared pan. Roast for 25 minutes , stirring the mushrooms gently after 12 minutes.

Allow the mushrooms to cool slightly after roasting and top with fresh parsley before serving.

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Pretty easy, right? Don’t let that fool you, this side dish tastes amazing and can easily become a favorite, and definitely has a place at my Thanksgiving table this year.

Side Dish #2: Cheddar-Chive Buttermilk Biscuits

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Growing up, I was more likely to see hearty Italian rolls or a slew of mini muffins to accompany my Thanksgiving meal. Over the years, however, I’ve gained a new appreciation for the buttermilk biscuit and I thought it might make a nice and unique (in my experience) addition to the Thanksgiving table.  This recipe is also very simple. (Noticing a theme? Roasting a turkey can be tricky enough, the rest of the dishes should be easy to make!)

Cheddar-Chive Buttermilk Biscuits

Slightly adapted from Martha Stewart (click to view the original recipe)

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 6 tbsp unsalted butter, cold and cut into small cubes, plus 1/2 tbsp melted
  • 3/4 c buttermilk
  • 1 1/4 c cheddar cheese, shredded
  • 3 green onions or a handful of chives, cut into small pieces

Directions:

Rearrange oven placing  the racks towards the bottom of the stove, then preheat your oven to 425 degrees. In a large mixing bowl combine the flour, baking powder, baking soda, salt, and pepper. Using a pastry cutter or fork (or your hands), cut the cubes of butter into the dry ingredients until the mixture is well combined and has a coarse texture.

Next, add the buttermilk, cheese, and chives and mix until combined, and a unified dough is formed (I like to use my hands to mix together but a spoon works just fine).

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Place the dough onto a well floured surface and roll out to 1 inch thick. Cut with a 2 inch biscuit cutter or the top of a water glass.

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Cut the biscuits close together. Gather up the scraps and re-roll the dough out to 1 inch to cut the remainder of the biscuits. Arrange the biscuits on baking sheets lined with parchment paper, placing the biscuits 1 inch apart. Brush the tops of the biscuits with melted butter. Bake for 15-18 minutes, rotating the pans halfway through.

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These can be made in advance and stored in air-tight containers. This recipe makes just shy of 2 dozen biscuits.

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If you enjoyed this article, stay tuned; I’ve got one more post coming up to help you get in the mood for Thanksgiving. I’ll be posting it Monday morning and it will include one more side dish suggestion along with a round up of some of my favorite Thanksgiving recipes from around the web. If you don’t want to miss this and other upcoming posts join my other reckless readers and subscribe to receive new posts by email.

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Roasted Mushrooms

Ingredients:

  • 1 lb baby portobello mushrooms
  • 2 tbsp olive oil
  • 2 tsp cooled bacon fat (Optional, but this really takes these mushrooms to the next level)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • fresh parsley (optional, for garnish)

Directions:

Preheat your oven to 425. Lightly coat at 9×9 pan or small roasting pan with cooking spray or butter. Next, clean the mushrooms with a damp, clean towel.

Toss the cleaned mushrooms with the olive oil, bacon fat, salt, and pepper and place in prepared pan. Roast for 25 minutes , stirring the mushrooms gently after 12 minutes.

Allow the mushrooms to cool slightly after roasting and top with fresh parsley before serving.

 

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Cheddar-Chive Buttermilk Biscuits

Slightly adapted from Martha Stewart (click to view the original recipe)

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 6 tbsp unsalted butter, cold and cut into small cubes, plus 1/2 tbsp melted
  • 3/4 c buttermilk
  • 1 1/4 c cheddar cheese, shredded
  • 3 green onions or a handful of chives, cut into small pieces

Directions:

Rearrange oven placing  the racks towards the bottom of the stove, then preheat your oven to 425 degrees.

In a large mixing bowl combine the flour, baking powder, baking soda, salt, and pepper. Using a pastry cutter or fork (or your hands), cut the cubes of butter into the dry ingredients until the mixture is well combined and has a coarse texture.

Next, add the buttermilk, cheese, and chives and mix until combined, and a unified dough is formed (I like to use my hands to mix together but a spoon works just fine). Do not over mix (over mixing = tough biscuits).

Place the dough onto a well floured surface and roll out to 1 inch thick. Cut with a 2 inch biscuit cutter or the top of a water glass.

Cut the biscuits close together. Gather up the scraps and re-roll the dough out to 1 inch to cut the remainder of the biscuits. Arrange the biscuits on baking sheets lined with parchment paper, placing the biscuits 1 inch apart. Brush the tops of the biscuits with melted butter. Bake for 15-18 minutes, rotating the pans halfway through.

These can be made in advance and stored in air-tight containers. This recipe makes just shy of 2 dozen biscuits.

 

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