April 23rd, 2014
It’s National Egg Salad Week, but we’re pretty sure this mushroom egg salad from Bell’alimento will become a new every day staple.
This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.
The mushrooms adds richness and texture and will have you wondering why you never tried this before.
You’ll be hard pressed to go back to your regular recipe once you’ve had a bite of this!
Experiment with different types of fresh mushrooms and breads to create an egg salad sandwich that is uniquely yours.
Mushroom Egg Salad
Yield 2 Sandwiches
Prep Time 10 minutes
Cook Time 10 minutes
- 2 tablespoons olive oil
- 4 ounces baby portabellas or crimini mushrooms, chopped
- 1/2 shallot – minced
- kosher salt/pepper
- 6 hardboiled eggs – peeled and sliced
- 1/4 cup mayonnaise
- 2 Ciabatta rolls – toasted
- Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
- Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
- Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
- Divide egg salad between Ciabatta rolls.
April 18th, 2014
As spring takes hold of the weather forecast, it also makes its way to the kitchen. Warmer weather and longer days mean starting your day by opting for a fresher take on the meal that keeps you going – breakfast! This weekend’s Easter holiday offers an opportunity to step away from the egg dye and celebrate eggs in combination with our favorite, tasty mushrooms.
Whether you’re rising before the sun and fueling for an egg hunt or savoring a bright Easter brunch, the combination of mushrooms and eggs fits perfectly into your Easter wake-up. We’ve rounded up some of our favorite recipes featuring the tasty combo courtesy of the American Egg Board:
- Tuscan Garden Breakfast Flatbread – dressed in a classic tomato pesto and overflowing with scrambled eggs, crimini mushrooms, artichokes, tomatoes, spinach, bacon and parmesan cheese, this decadent take on breakfast gives you something to look forward to in the morning.
- Green Curry Egg Sandwich – start your day with a vegetarian twist on a lunch classic. This Green Curry Egg Sandwich boasts a mix of scrambled eggs, sweet peppers, mushrooms and onions sautéed in green curry sauce and stuffed in Naan bread with spicy radish sprouts.
- Steakhouse Breakfast – for those seeking a hearty breakfast, look no further than the extra meaty combo of mushrooms, steak and a fried egg all served on Asiago Cheese Foccacia.
- Huevos Rancheros with Portabella – mix up a weekend go-to by topping a roasted portabella cap with cumin scrambled eggs, served with avocado, Ranchero sauce and corn tortilla crumbles.
- Breakfast Mash Up (Breakfast Poutine) – a new way to serve up a northern favorite, Breakfast Poutine features scrambled eggs atop French fries, sautéed mushrooms, cheese curds and turkey sausage crumbles also becomes a tasty take on brinner.
Now that the eggs are dyed and baskets prepared, which egg combo are you planning to try on Easter morning?
April 15th, 2014
Jennifer from Savory Simple redefines pie with a savory mushroom and meat version that is perfect for any time of the day.
I’ve always been a fan of hand pies. Not only do they make a filling, tasty snack but they also work well as a party appetizer. These savory meat and mushroom hand pies can easily pull off either role with rave reviews. They will also stay fresh in refrigerator for several days after being prepared which is incredibly convenient on weekdays or before hosting a big event.
This is a very flexible recipe that allows the meat to mushroom ratio to be adjusted as needed and the meat can be omitted completely for a meatless version. To simplify the preparation I used store-bought pie dough (the kind that is pre-rolled for a 9-inch round dish) but feel free to substitute your favorite homemade pie dough recipe!
Savory Meat and Mushroom Hand Pies
Yields: approximately 20 3-inch hand pies
- 1/2 pound (8 ounces) ground beef
- 3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought)
- extra virgin olive oil as needed
- 3/4 cup shallots, diced finely
- 1 clove garlic, minced
- 1 1/2 cups chopped portabella or button mushrooms
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/4 tablespoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt, plus more as needed
- 2 packages store-bought pie dough (4 rolls total)
- 1/4 cup toasted pine nuts
- 1 egg, beaten with a splash of water
- In a large pan or dutch oven, saute the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.
- Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.
- Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.
- Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.
- Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.
April 11th, 2014
Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!
There aren’t many things better than a big fat juicy burger. They’re easy to make and pretty much a crowd pleaser. Not to mention the insane amount of variety you can add to them. The possibilities are endless. One of my favorite combos is a mushroom swiss burger. However, in preparation for grilling season I decided to go one step further and create an inside out mushroom burger. It’s double the mushrooms and double the cheese. You get both on the inside and the outside.
Mushroom and cheese lovers rejoice, your burger has arrived!
Inside Out Mushroom Burger
Paula Jones – bell’alimento
- 1 pound ground beef
- kosher salt/pepper
- 8 ounces baby Portabella, divided
- 4 ciliegini fresh mozzarella balls
- vegetable oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 4 slices provolone or Swiss cheese
- 4 slider buns – toasted
1. Into a large bowl add beef. Season with salt and pepper.
2. Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.
3. Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.
4. Slice remaining 6 ounces of mushrooms.
5. Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.
6. WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.
7. Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.
8. To assemble, top burgers with sautéed mushrooms and toasted slider buns.
April 8th, 2014
Amy from What Jew Wanna Eat puts a spin on this classic Passover staple with a bit of mushroom love.
Matzo ball soup is a traditional Passover dish made with a rich stock, tons of vegetables and hearty matzo dumplings. This Asian twist uses shitake mushrooms in the dumplings and soup, with fresh cilantro and a spicy kick from jalapeños. It’s still kosher for Passover thanks to a secret ingredient that mimics the flavor of soy sauce.
A fun addition to your Passover Seder, or a light lunch on its own, this dish can easily be vegetarian. I recommend homemade stock, but store bought works in a pinch! Feel free to leave out the jalapenos for the kids, and season to taste to amp up the flavor!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- 10 cups stock
- 3 eggs
- 1 cup matzo meal
- ¼ cup green onions, plus more for garnish
- ¼ cup shitake mushrooms, minced
- ¼ cup cilantro, minced, plus more for garnish
- ¼ teaspoon black pepper, plus more to taste
- ¼ teaspoon salt, plus more to taste
- 3 tablespoons olive oil
- 1 teaspoon fresh ginger, minced
- 2 teaspoons balsamic vinegar
- ½ cup carrots, julienne
- ½ cup shitake mushrooms, sliced
- 2 jalapenos, sliced
- 6 lime wedges
- First, make your matzo balls. In a medium bowl, whisk ½ cup of stock with eggs. Then mix in matzo meal, green onions, minced shitake mushrooms, minced cilantro, garlic, olive oil, salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes.
- When you are ready to cook, form matzo meal concoction into about 14 1-inch balls.
- Now, make your soup. Bring a large stockpot of water to a boil. Lower to a simmer and add matzo balls. Cover and cook for 20-30 minutes until matzo balls puff up and are cooked through.
- In a separate stockpot, add remaining broth, ginger, balsamic vinegar, carrots and mushrooms and simmer for 10-15 minutes until flavors meld and carrots and mushrooms are cooked. Add matzo balls to the soup and serve with jalapeno, cilantro, green onions and lime as garnish!