NYC Bloggers Taste Test Iron Chef Jehangir Mehta’s Mushroom Blend Menu

New York City is known as the mecca of food, every corner you turn there is a new restaurant, food truck or food festival. This summer, Broadway Bites brought together the best of the best in NYC and Chef Jehangir Mehta was on hand to showcase his mushroom blend menu items with local NYC foodie bloggers.

In the middle of Greenley Square, at 33rd and Broadway in downtown Manhattan, Iron Chef Jehangir Mehta and his team are cooking up mushroom blend menu items at his Graffiti/Me and You booth until August 1. But this past weekend, local foodie bloggers came out to the booth to pick Chef Mehta’s culinary brain.

NYC bloggers, including Vicki Winters from The Vicki Winters Show, Ashley Covelli from Big Flavors from a Tiny Kitchen, Sarah Klinkowitz from Food, Words, Photos and Michael Muñoz from The Kitchen Gaily came out to chat with Chef Mehta about his NYC restaurant endeavors, his mushroom blendability technique and his view on the future of food!

As starters, bloggers tasted Chef Mehta’s Mushroom Vegetable Dumplings and Mushroom-Pork Dumplings. The Graffiti dumplings are based on Bombay’s classic chaat street food – a fusion of Indian and Asian cuisine. As locals and tourists came up to the booth, bloggers were raving about the dumplings, advising them to not miss out and to order up.

Next up, they chowed down on Chef Mehta’s Graffiti burger which takes the American classic for a spin. The patty is comprised of a blend of Angus beef and finely chopped portabella, shiitake and king oyster mushrooms. The rich umami from the mushrooms enhances the beef flavor for a mouthwatering burger seasoned with a savory fusion spice blend that the bloggers couldn’t put down. The burger is served on a brioche bun with pickled mushrooms and traditional toppers. Garlic fries and a mushroom-based mayonnaise dipping sauce complete the dish.

Bloggers had a blast chatting with Chef Jehangir with the backdrop of the Manhattan skyline and raved about the delicious mushroom blend burger and dumplings. If you’re in the city, be sure to stop by the Graffiti booth at Broadway Bites before August 1 and share your #ShroomPic selfie on Twitter tagging the @MushroomChannel!

 

Mushroom Blendability Was a Hit at the School Nutrition Annual Conference

Over the past year the mushroom industry, food service directors and meat processors have been hard at work hoping to bring blendability to the forefront. The outcome of these efforts were obvious at this year’s School Nutrition Conference, and Council Representative Kathleen Pries, was there to share all the benefits of blendability with knowledge seeking directors.

The energy, excitement and enthusiasm at the SNA ANC in Boston, Massachusetts last week was palpable. School food service directors from across the nation were eager to visit the Mushroom Council booth to learn about fresh mushrooms and blendability.

Located in the United Fresh Pavilion, the Mushroom Council had the opportunity to work with other likeminded exhibitors to bring school foodservice directors real solutions to increase fresh produce consumption in schools. The Fresh Produce Pavilion showcased a wide variety of fresh fruits and vegetables available to schools, as well as highlighted the produce industry’s commitment to helping schools meet the new fruit and vegetable requirements for school lunch/breakfast.  With the new “Smart Snacks in Schools” requirements going into effect, and continuing media attention on healthier school meals, it is more important than ever that the fresh produce industry be fully engaged with schools.

To demonstrate how meatless options can be just as tasty, and how blendability can enhance school meals, we sampled Spicy Mushroom Meatballs, Mushroom Blended Turkey Breakfast Sausage Patties, and Meatless Portabella Cheesesteaks. Attendees were thrilled to hear student’s favorite meals can be made healthier without losing taste, volume or texture. But we weren’t the only ones showing off blendability, three additional companies showed mushroom blended products totaling 11 products on the show floor for school foodservice directors to sample and add to their menu.

The presence of mushroom blendability at this year’s School Nutrition Association Conference was especially important given the current debate on regulating nutrition requirements in the school lunch program.  Concepts like mushroom blendability demonstrate that districts can serve healthier versions of foods kids love without sacrificing taste or acceptance.  The acceptance with districts, processors and industry influencers of mushroom blendability is a huge opportunity to continue to improve student lunches.

We at the Mushroom Council are tremendously lucky to be included in the groundbreaking group of individuals and organizations that form the School Nutrition Association. We would like to thank everyone at the conference for a truly memorable week!

Egg Mushroom Kale Skillet

Robyn of Add a Pinch puts a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal anytime of day.

 

I love meals that I can quickly get on the table, that everyone loves, and that I know are filled with nutritious ingredients. Make it a one-skillet or pan meal and I’m definitely hooked!

This egg mushroom kale skillet fits all of those elements perfectly. A definite one-skillet wonder of a meal, this dish is on the table in about 15 minutes and is filled with so much goodness!

I begin with just a bit of olive oil in my skillet and then add in the mushroom, onions, and garlic for a quick saute. As soon as they become a bit tender, I add in the kale and peppers and then finally, I add the eggs on top and pop it into the oven to bake for a bit. It goes straight from stove-top to oven and then to the table and works perfectly for a breakfast, brunch, light lunch or supper.

Since we’re already starting to think of quick ideas for our meals for back to school, this dish definitely goes high on the list. I know if I begin the day serving this, my family will be fueled for whatever their day brings

As included, the recipe is naturally grain-free, gluten-free and fits a paleo lifestyle. However, if you’d like, you can also add shaved Parmesan to the top of the dish as it comes out of the oven to amp up the flavor even more, if you prefer.

Here’s my Egg Mushroom Kale Skillet Recipe. I hope you enjoy it as much as my family does!

 

Egg Mushroom Kale Skillet 

Prep time: 5 mins

Cook time: 10 mins

Serves: 2-4

 

Ingredients:

1 tablespoon olive oil

2 cups sliced mushrooms

1/2 medium onion, sliced

2 cloves garlic, diced

1 red pepper, deseeded and sliced

2 cups chopped fresh kale

3 eggs

salt and pepper, to taste

 

Directions:

  1. Preheat oven to 375º F.
  2. Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.
  3. Add in red pepper and kale and sauté another 3 minutes.
  4. Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.
  5. Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

 

T.G.I.F. – Add Mushrooms to Your Weekend Entertaining

With all the hustle and bustle of the week – from morning meetings to camp carpools – the weekends make way for rest and relaxation amid warm temperatures, cozy patios and, most delicious of all – outdoor cuisine! Weekends are the perfect time to take a break and gather family and friends in the yard for fun conversation, cool drinks and light, summer appetizers. The versatility of mushrooms makes them easy to blend in your outdoor menu no matter what your bite-size fix may be.

Stuff meaty, baby portabellas with your favorite creamy summer dip for a pop-able treat – or revamp a classic bruschetta recipe by topping it with a savory sautéed mushroom medley to add some crunch to the evening. No matter the approach, mushrooms make for great guests at any summer gathering – Here are a few quick and easy recipes sure to be a weekend hit:

Spinach and Artichoke Dip Stuffed Mushrooms – combine two classic holiday appetizers into one delicious bite with these stuffed portabellas.

Mushroom Pine Nut Pinwheels – Always a hit with a crowd, they are a cinch to make in advance – these Pinwheels hit all the right notes for amazing summer appetizers.

Mushroom Bruschetta – Spicy sautéed mushrooms and melted cheese bruschetta can transform casual dining fare to backyard summer must-haves.

Crimini and Pork Meatballs – Everyone loves a meatball, but give them a healthy twist with this juicy mushroom, ground meat blend.

Mushroom Stuffed Pears with Gorgonzola – Turn stuffed mushrooms inside out, and stuff pears with a savory blend of mushrooms spiked with creamy gorgonzola.

Shaved Vegetable Pizza – Enjoy mushrooms, red onions and zucchini sliced thin and roasted on flatbread beneath a layer of three melted cheeses!

Which bite-size recipes will you be whipping up for your summer party?

Oyster Mushroom Spring Rolls

Adrianna from A Cozy Kitchen shares how to enjoy a cool yet zesty spring favorite during the summer using meaty, flavorful oyster mushrooms.

Mushroom Spring Rolls by A Cozy Kitchen

Spring rolls are the perfect thing to eat as the dog days of summer begin closing in on us. They’re light and fresh-tasting and require minimal cooking—it’s more an assembly-type recipe than anything else. I usually love to stuff spring rolls with seafood like shrimp or lobster but today I’m going with oyster mushrooms. They’re meaty and filling yet don’t weigh you down. The marinade consists of a bit of sugar, soy sauce, garlic, sesame oil and a few dashes of chile oil for some flavor. I like to think the ginger adds nice spice, too. The mushrooms are cooked in the sauce, giving them really great flavor. The spring rolls are stuffed with a small handful of micro greens and thinly sliced carrot, resulting in a cool, tasty summer appetizer.

 

Ingredients:

Yields 6 Spring Rolls; Serves 4

 

Spring Rolls:

1 tablespoon sesame oil
1/2-inch knob of ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 teaspoon chile oil (optional)
1 garlic clove, minced
4-5 oyster mushrooms, sliced
6 round rice wrappers
Small handful of micro greens
1 carrot, peeled and thinly sliced

 

Dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove, minced
Pinch of sesame seeds

 

Directions:

1. In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.

2. Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.

3. Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.

4. To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.