June 18th, 2013
Paula from Bellalimento shares a juicy recipe for Peach Portabella burgers that bring a delightful pairing of sweet and savory to your next summer meal.
These grilled mushroom and peach sliders are perfect for summer. They’re light bright and juicy. Yes things can be juicy and even meaty without having actual meat in them. Don’t believe us?! Well then, you’ll just have to try these for yourself. We’re swapping out the meat and replacing them with mushrooms. Big beautiful Portabella mushrooms. We like to call it swapability. Have you heard of this? It’s exactly what you think it might be, swapping out one thing for another. In this case its mushrooms for meat, but it can also be the process of replacing a portion of meat in a burger with finely chopped mushrooms, giving the meat lovers in your family the best of both worlds.
The Mushroom Channel is celebrating a summer of mushrooms with a “Swap It or Top It” recipe contest. Whether you blend, top or swap your burger with mushrooms, there are plenty of options to amp up the creativity. The combination of peaches and mushrooms in this dish provides a great foundation for the MyPlate category, which requires a burger to include ingredients from the five food groups.
These portabella peach sliders are a great way to start an evening dining al fresco with friends. Go ahead and fire up the grill!
Grilled Mushroom and Peach Sliders
- 4 Portabella mushrooms – stems removed
- 1 peach – pitted, sliced
- 1 tablespoon extra-virgin olive oil
- 4 petite Kaiser rolls – toasted
- bean sprouts
- 4 slices fresh mozzarella
- balsamic cream – optional
- Heat grill pan over medium heat.
- Place mushrooms and peaches onto grill. Drizzle with olive oil.
- Cook peaches until grill marks appear and mushrooms until softened. Turning as necessary.
- To assemble: Cover bottom of Kaiser roll with bean sprouts. Top with mozzarella, mushroom and peach slices. Drizzle with balsamic cream.
June 14th, 2013
Every season we strive to inspire our devoted mushroom lovers with recipes that fit the bill for any occasion. With the grills firing up and the patios opening, we’re turning the table and looking to get inspired by YOU this summer. We want to discover how you fit mushrooms into your favorite summer meals in our featured “Swap It or Top It” recipe contest. From now until July 31, enter your best mushroom recipe based on the categories of Swapability, Best Topped Burger or a featured MyPlate burger. The grand prize winner will win $5,000 and two runners up will win a $500 and $1,000 gift card to Williams-Sonoma.
In honor of the summer festivities, we created two Pinterest boards to capture mushroom inspired dishes that use mushrooms in two different ways. Within our “Trend to Blend Board” you’ll find our favorite burgers, tacos and pizzas that blend finely chopped mushrooms with meat to make a meal packed with flavor and nutrition. You’ll also find the “Mushrooms Top it Off Board,” which highlights everything from hot dogs to tostadas topped off with hearty mushrooms. Every week new recipes will get added, but don’t miss checking out a few of these highlighted recipes below.
Be sure to stock up on plenty of mushrooms, and come back every week for new featured recipes that’ll have you hoping summer never ends.
June 11th, 2013
Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!
Last weekend, I went to Austin and didn’t eat a single taco! Who am I?! This is 100% unacceptable behavior. My sister is likely moving to Austin this summer, and I plan on visiting way more than necessary. As an older sister, it’s my job to be annoying and overstay my welcome as I eat my way through the city.
Really, how does one person go to Austin and not eat any tacos? So I came home, and after a 3 hour nap, whipped up a batch of these Mushroom, Potato & Chorizo Tacos. I’m obsessed with ‘shrooms. Eat them as much as possible, and I love them in these tacos.
The potatoes, chorizo and mushroom all work perfectly together to give you a filling taco that isn’t greasy but satisfying. I had high hopes of serving these with some guacamole, but I ate it all before I went in for the photo. Typical behavior.
So instead I topped these little tacos with some crumbled cotija cheese, a few sprigs of cilantro and some salsa on the side. If you’re going to show some self-control, clearly something I lack, I’d suggest serving these up with smoky chipotle guacamole.
My hubby gave this one two thumbs up
It’s a quick and easy and PERFECT summer meal! And it’s great because I’ve been slowly reducing the amount of meat we eat, and mushrooms are a great substitute! Assuming my hubby doesn’t read this blog post, he’ll never know my secret.
Mushroom, Potato and Chorizo Tacos
- 2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
- 6 ounces Mexican chorizo sausage, casing removed
- 1 small yellow onion, finely chopped
- 10 ounces baby bella or cremini mushrooms, thinly sliced
- 12 soft corn tortillas
- Cotija Cheese
- In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
- In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
- Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
- Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
- Reduce the heat to low and set aside.
- Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
- Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.
June 7th, 2013
Tony and Joe D’Amico prepare for their presentation on the mushroom growing process! Image Courtesy: Dottie Foley Photography
This past weekend food bloggers descended upon Philadelphia for Eat, Write, Retreat 2013, a jam packed weekend of learning, laughing, networking and, of course, delicious food. As a sponsor for the second year in a row, The Mushroom Council hosted a one hour educational session bringing to life the process of growing mushrooms. Alongside, Tony and Joe D’Amico, the brothers behind family-owned To-Jo Mushrooms, bloggers got a firsthand view of LIVE mushroom growing beds and took home a bit of the fun for themselves with Back to the Roots Mushroom Growing Kits.
With all of the lively food and mushroom conversations captured at Eat, Write, Retreat, we couldn’t resist sharing the wealth. Along with a Facebook album capturing all of the mushroom growing beds and a Pinterest board filled with highlights, we wanted to share a bit of the knowledge we gained from our dedicated Mushroom Council farmers.
Mushroom Growing Fun Facts
- Unlike other forms of produce, mushrooms don’t grow from a seed, but a spore.
- The optimal temperature for storing mushrooms is 35 degrees. At home, keep them wrapped in their tills or in a loosely sealed brown paper bag until use.
- It’s a 16-18 week process to create the rich compost used in growing mushrooms, and the compost is pasturized prior to growth to ensure a safe, clean growing environment.
- Crimini and portabellas are grown from the same spore, but harvested at different times.
For a more detailed look, check out our infographic on the mushroom growing process.
The final announcement at Eat, Write, and Retreat launched an exciting opportunity for all of our fungi fans. Our official “Swap It or Top It” summer recipe contest launched with much excitement and you’re invited to participate! Enter your recipe for a chance to win a prize up to $5,000. From reinventing the turkey burger with mushroom blendablity, to creating a MyPlate burger with the five food groups, the possibilities are as endless as your imagination.
Start brainstorming and enter today!
June 4th, 2013
Birthdays are symbolic in any household, but sometimes the birthday celebration can come from the plate itself. On Sunday, June 2 MyPlate celebrated their 2nd birthday, and rather than sending the usual gift all wrapped up in a bow, their birthday wish is to increase healthy balanced plates across the country.
The USDA’s MyPlate icon emphasizes fruit, vegetable, grain, protein foods, and the dairy food groups to help families and individuals think about building a healthy plate when it comes time to preparing meals. While MyPlate provides the framework for a healthy meal, they also provide the recipe inspiration to succeed.
Their Pinterest account is filled with delicious and comforting recipes that bring to life the idea of the MyPlate icon. From breakfast to dinner and protein to vegetarian, there is a recipe for every occasion. Dinners like Salami and Mushroom Pizza and Five Spice Turkey Burgers are perfect for the entire family to gather around this summer. However, as we all know some of the best recipes are what we whip up from the ingredients in our own pantry.
MyPlate has partnered with The Mushroom Council this summer in “Swap It or Top It” a mushroom based recipe contest encouraging you to create, taste and inspire with mushrooms this summer. Categories range from a blended mushroom dish, replacing a portion of meat with finely chopped mushrooms to a MyPlate burger featuring whole grains, lean protein, fruit, vegetables and dairy. Not only will the winning recipe receive bragging rights, but a grand prize of $5,000.
Whether you’re inspired to follow a MyPlate recipe or create your own, here’s to a savory and healthy summer ahead.