Monday, December 2, 2013

A Hard Day = Savory Caramelized Mushroom & Onion Biscuit

It's a long [post] title, I know.
But… today, and this week in general, has been a bit more on the rough side for me.
Working in ministry comes with a handful of spiritual warfare, on top of regular, every day 
stress and emotional drainage.
Also, I'm in my last week and a half of school, which means I am starting to hit my burn out, break down stage. Working full time and going to college full time is a little
rough at times. I'm not complaining in the least, because I am so utterly grateful to 
have the job I have, and to also have a boss that is constantly willing to work with my school schedule.
But today seemed to be my break-down day.
And when I am stressed and emotionally bogged down, my natural instinct is to start baking.

Sooooo…. I personally LOVE savory food, so I will more readily bake something savory instead of something sweet. 
I've been kind of obsessing over Joy the Baker's blog lately, so I went straight into her savory recipe index and chose the Caramelized Mushroom & Onion biscuits.
I had a small batch of leftover mushrooms that needed to be used soon, 
so I quickly whipped up all my ingredients, and began to just mull over my day, 
and praying for the strength to persevere till the end of school… 
and as soon as the biscuits were in the oven, I had a little cry session that just needed to happen… and when I was done, my heart was lighter and my biscuits were gorgeously golden brown. 

Caramelizing the mushrooms… (I don't know about you guys, but I am
a major fan of mushrooms… so it was hard not to just eat these plain,
they smelled SO good…)
And while those were caramelizing, I measured and sifted my flour, sugar, 
baking powder & soda, and salt. Bonus: I couldn't find my measuring spoons
anywhere (b/c someone put them away in the wrong spot), but rather than lose my cool… I just improvised with a spoon, and they turned out just fine :)
Once the mushrooms were caramelized, I added more olive oil and butter and
got the onions started.
While those did their wonderful caramelizing goodness, I cut the butter into the flour mix until it resembled a coarse meal.
 Mushrooms and onions cooling down, and tempting me with their amazingly scrumptious smell… 
After incorporating the wet ingredients, add the mushroom/onion mixture and
then turn the dough out onto a lightly floured surface. Knead several times to make the 
mushrooms and onions are in every bit, and add flour if the dough is a bit on the sticky side. Pat (or roll) out to about an inch thick, and using a round cutter, cut several biscuits. Reshape dough and cut out biscuits.
I decided to just shape the leftover bit of dough into drop biscuits.
And having a moment of creativity, I decided to add some of 
our Hungarian paprika (from Budapest) on a few of the biscuits.
 While these cooled a bit, I made some soup, buttered my biscuit, and enjoyed a nice meal while hanging out with my family and being encouraged by them.
I am sooo thankful I have a family who will always encourage and uplift me when I am bogged down, and also love me unconditionally when I turn into an emotional, weepy mess.

To end this [emotional-ish] post, I want to leave you all with a verse
that came to my mind while my heart was heavy, and I hope it will bless you tonight!
 Just remember that Jesus is always on your side, and that He fights for
you because He loves you more than you could ever imagine!
(side note: I found this gorgeous picture on Pinterest)

Goodnight lovelies!

Kylie Rae

Caramalized Mushroom and Onion Biscuits:
(adapted from Joy the Baker)

1/2 pound cremini mushrooms, sliced
1 tablespoon olive oil and 1 tablespoon unsalted butter
1 small onion, diced
1 tablespoon olive oil and 1 tablespoon unsalted butter
salt and coarse ground black pepper
3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 plus 1/4 cup unsalted butter, cold and cubed
1 egg, beaten
3/4 cup buttermilk (or 1/4 cup lemon juice, fill with whole milk till 3/4 cup)
1 egg beaten for egg wash

Preheat oven to 425 degrees F

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan, over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkle of salt and pepper. Remove from pan. Add 1 tablespoon olive oil and 1 tablespoon butter in same pan. Add onions and cook down until tender and browned, stirring occasionally. Remove from heat. Let mushrooms and onions cool.

In a mixing bowl, whisk together flour, sugar, baking powder & soda, and salt. Cut in butter until mixture resembles coarse meal. In a separate bowl whisk together egg and milk lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add cooled mushrooms/onions and blend together.

Turn out onto a floured surface and knead around 10-15 times. Pat (or roll) out about an inch thick. Cut into 2-inch rounds. Reshape and recut more biscuits with excess dough. Place on an ungreased baking sheet or a cooking stone, wash with egg. (optional: sprinkle with salt, pepper, and/or paprika). Bake at 425 degrees F for 12-15 minutes. Serve warm - they are best eaten the day they're made, but will last up to 2 days. 

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