Archive for October, 2011
Friday, October 28th, 2011
This is not a fancy kind of post. We can definitely dress it up around here (thanks to a phenomenal crew of contributors) but this is,essentially, the “favorite pair of sweatpants” sort of post. I’m talking about making breakfast for dinner. Any other fans out there?
As someone who has been on a personal quest for healthy menu planning in the last six months, I made a discovery this week that I think might make some of you pretty happy as well. I was looking in my fridge, totally perplexed, one weeknight after work and a workout and had a Eureka! moment.
I, as an adult and mistress of my own menu, can absolutely have scrambled eggs for dinner but in my mind, plain scrambled eggs would be a sacrilege. Eggs are vehicles for other great food in my book. I think you know where this is going.
I had an 8 oz (pink!) till of sliced mushrooms and I wanted all of them. I sauteed that entire package with half of a jalapeno and a little red onion. Once we were good and browned, I added two fresh eggs scrambled with about a tablespoon of water and I turned the heat way down to medium-low, stirring constantly from the bottom.
What I ended up with was a creamy pile of light yellow fluff, filled with an entire container of mushrooms and some heat from that jalapeno. As with anything I intend to eat more than the recommended serving size of, I checked the packaging. The results were significantly more fun to consider than say, an entire pint of Cookies n’ Cream (ahem, not that I have any experience with that…).
I got 3 grams of fiber and a nice selection of nutrients, including well over 100% of my daily vitamin D, for all of 50 calories in mushrooms. This could vary depending on which mushrooms you pick up but raw mushrooms are always a low calorie option. Topped with a pillow of shredded sharp cheddar, it was one of the best dinners of the week and is officially on a regular rotation.
Tags: Breakfast, breakfast for dinner, dinner, low calorie dinner, low carb dinner, mushroom scramble, vitamin d
Posted in Breakfast, Cooking Tips, Dinner Tonight, Editor Post, vegetarian, vitamin d | No Comments »
Tuesday, October 25th, 2011
Today’s easy, breezy, buttery fall recipe comes to you from none other than Boston-based Eat Well with Janel!
When it comes to croissants, I tend to think of buttery, golden browned, flaky pastry treats, warm out of the oven. Perfection. And while there’s no need to mess with a good thing, I thought I’d take croissants to the next level by adding some mushrooms into the mix.
Usually I top my croissants with a light dollop of fruit jam, but making the switch from sweet topping to savory filling was a delicious change. Of course, I love anything with mushrooms, but wasn’t sure how well they’d be received with others. I brought over a batch of just-out-of-the-oven Mushroom Sage Croissants to our friends’ house for a football watching party and they were gobbled up in no time. They made the perfect game-watching finger food, and would be a hit at any holiday party or as an accompaniment to a savory breakfast spread.
Ingredients:
[Makes 8 croissants]
- 1 8-ounce container sliced baby bella mushrooms
- 1 8-ounce tube of refrigerated ready to use croissant rolls
- 10 fresh sage leaves, cut into thin strips
- 1 Tbsp canola oil
- Salt to taste
Heat oil in a skillet. Sautee mushrooms and sage over medium-high heat for about ten minutes, stirring regularly. Add salt to taste.
Drop about a tablespoon of mushrooms on the widest part of the rolled out croissant top. Roll croissant from wide part down to fold mushroom mixture into the croissant.
Bake croissants on a parchment paper lined cookie sheet according to package directions until they turn golden brown. Let cool slightly before eating.
Tags: appetizers, eat well with janel, lunch, mushroom croissant, mushroom sage croissants, recipes
Posted in Dinner Tonight, Party Ideas | No Comments »
Monday, October 24th, 2011
Food Day is a grassroots campaign organized by the Center for Science in the Public Interest (CSPI) that encourages people to “eat real” by focusing on healthy, affordable food produced in a sustainable, humane way.
As you might imagine, everyone at the Mushroom Channel is quite on board with the concept of Food Day. Mushrooms offer a versatile and tasty solution for unprocessed, low-calorie entrees, side dishes and snacks. Their flexibility and friendliness toward virtually any kind of diet makes them an easy addition to any “real” shopping list. We’re proud to bring them to your stores, markets and tables and excited about what lies ahead.
How are you celebrating? Attend a Food Day event near you or get festive at home tonight by make this recipe for Oven Roasted Mushroom and Vegetable Salad.
Tags: eat fresh mushrooms, eat real, food day, food day mushrooms, meat, meatless monday, mushroom council, real food, the mushroom council, vegetarian
Posted in Editor Post, Health | No Comments »
Wednesday, October 19th, 2011
It would seem that a solid half of the US is experiencing a classically damp, cool fall day and that is nothing if not the ultimate in soup weather. This particular editor has a handy dandy “test kitchen” that’s been waiting for a night like this one to share a few fresh ideas. Both of these soups are lighter on calories but will leave you toasty and satisfied the whole night through.
Pictured up top is the Mushroom Barley Soup found via Post Punk Kitchen. Her photo is miles prettier than the one a snapped minutes before digging in but I stand heartily by the deliciousness of that recipe. Don’t skimp on the freshly shopped herbs on top- extra dill brightens the whole bowl!
The second soup in our arsenal could really be any soup- my point is that it’s all about the accessorizing. The soup pictured just happens to be a beautiful Potato, Celery Root and Sunchoke Soup from Cannelle et Vanille. I love pureed soups because they taste so rich but I rarely find they need cream.
Instead I want to load in extra texture, which is where my mushrooms came into play. Forget the bacon bits in potato soups, you guys. Just chop a mixed lot of mushrooms, saute them in a little extra virgin olive oil and season accordingly. I added a little cinnamon when I paired them with Butternut Squash and Apple Soup and I added a little cumin for the Potato, Celery Root and Sunchoke Soup pictured above. In both cases, the mushrooms provided just the right amount of variety in the midst of a warm, creamy stew.
Do you share our love of a warm, hearty bowl for lunch and/or dinner? Any favorite mushroom varieties you’d care to share on a dark and stormy night?
Tags: cannelle et vanille celery root, light dinner, light soup, mushroom barley soup, mushroom soup, post punk kitchen, seasonal soup recipes, soup bacon, sunchokes, test kitchen
Posted in Cooking Tips, Dinner Tonight, Editor Post | No Comments »
Tuesday, October 18th, 2011
Oh my. Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season. So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.
Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.
Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!
Bacon Blue Cheese Stuffed Mushrooms
- 24 medium to large mushrooms-cleaned and stems removed
- 8 ounces of cream cheese, softened
- 4 ounces of good blue cheese
- 2 teaspoons horseradish
- 2 teaspoons milk
- 1 garlic clove, minced or 1 teaspoon garlic powder
- 8 ounces of good bacon, cooked and minced
- 1/2 cup bread crumbs
- Preheat oven to 350˚
- Line a baking tray with parchment paper
- Lay out your mushrooms, stem side up
- In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
- Add the garlic and bacon mixing well
- Divide the cream cheese mixture evenly between the mushrooms
- Sprinkle the bread crumbs evenly over the mushrooms
- Bake in a 350˚ oven for 18-20 minutes or until tops are browned
- Let them rest 5 minutes before eating
Tags: appetizer recipes, bacon appetizers, blue cheese recipes, blue cheese stuffed mushrooms, fall recipes, fall stuffed mushrooms, hey whats for dinner mom, laura sampson, laura sampson recipes, mushroom appetizer, starter recipes, stuffed mushrooms
Posted in Featured Contributor, Party Ideas | No Comments »
Thursday, October 13th, 2011
Earlier this year, the USDA announced new Dietary Guidelines for Americans along with MyPlate, the accompanying visual tool that demonstrates what a healthy meal should look like. The most salient detail is that half the plate is filled with fruits and vegetables.
Any mushroom fan knows that the challenge to fill half his or her plate is made easier by cooking with mushrooms. They taste delicious with nearly any meal you pair them with and add heaps of nutrients to your plate.
In fact, it’s so easy, we teamed up with the Produce for Better Health Foundation (you might know them as the masterminds behind Fruits & Veggies More Matters) and dished up a plate of our own.
Introducing: Curried Chicken with Raisins and Mushrooms
This delicious one-pan recipe will become a fast family favorite. Savory chicken and mushrooms balance well with the sweetness of red peppers and raisins in a scrumptious, nutritious dish. You should know that scrumptious is not a word we use lightly.
Whip up this recipe tonight and then show us the mushrooms on your plate. Tweet us a picture of your plate or post it on our Facebook wall today through October 24th and you could win a Back to the Roots Mushroom Growing Kit! With this kit, you’ll have mushrooms at your fingertips to easily add more veggies and nutrients to your meals. One winner will be selected daily so get cooking.
We also challenge you to enter the Fruits and Veggies MyPlate Makeover Challenge. You will receive a coupon or prize just for entering and will be in the running to win a $100 grocery card!
Visit our Cooking Corner for more mushroom recipes that can help fill half your plate with vegetables.
Curried Chicken with Raisins and Mushrooms
Yields: 4 servings
Preparation Time: 30 minutes
Ingredients
- 1 ½ tsp olive oil, extra virgin or virgin
- 2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
- 2 cups sliced fresh white mushrooms
- 2 cups sliced cremini mushrooms
- ½ medium red bell pepper, cut to ¾” squares
- 2 cups chicken broth, lower sodium
- 1 cup Sun-Maid raisins
- 2 cups instant whole grain rice
- 1 ½ Tbsp curry powder
Directions
Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.
Tags: Back to the Roots Mushroom, chicken salad, Contests, curried chicken salad, dietary guidelines, Dietary Guidelines for Americans, fruits and veggies makeover challenge, meat replacement, Mushrooms, MyPlate, Produce for Better Health Foundation, usda
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Monday, October 10th, 2011
This delicious Columbus Day breakfast is brought to you by Denise Woodward of Chez Us.
Our friend the mushroom is often overlooked when it comes to breakfast; and it should not be. Earthy mushrooms really compliment creamy, morning time eggs. If you are like us, you have a steady supply of mushrooms on hand, you can create last minute dishes that are filling, healthy and satisfying, such as this recipe.
One of our favorite weekend breakfast dishes is a simple scramble made with a medley of mushrooms. For this particular dish I used brown cremini mushrooms, which are a great staple to have on hand. Creminis are a smaller portabella mushroom and they add amazing depth to a dish, whether it is a breakfast dish or a savory dinner time meal. I wanted a lot of flavor to our breakfast eggs, so I added fresh oyster mushrooms to the mix. Since both mushrooms are really flavorful and can stand on their own, there was not much more that needed to be added to this recipe; just a little butter, thyme and love.
Mushroom Scramble
Serves 1 hungry mushroom lover but could easily be doubled
- 3 eggs
- 1/4 cup cremini mushrooms, cleaned and sliced thinly
- 1/4 cup oyster mushrooms, cleaned and sliced thinly
- 3 tablespoons unsalted butter
- 1 tablespoon thyme
- kosher salt, to taste
- black pepper, to taste
- In a small frying pan, heat 1 tablespoon of the butter, over low heat.
- Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes.
- Add the oyster mushrooms, stir, and cook for 2 minutes.
- Remove from the heat.
- Sprinkle in the thyme, and stir.
- Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs.
- Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.
- Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.
- In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.
- Add the eggs. Using a fork, continue moving the eggs around until they are cooked to your liking. We like our eggs a little moist but cooked through, which takes about 3 minutes.
- Season with salt to taste as well as black pepper. If you season the eggs with salt after cooking, they will not dry out. Remove from the heat. Gently stir in the mushrooms.
- Serve. Eat. Enjoy.
Tags: breakfast recipes, chez us, chez us mushrooms, denise woodward chez us, denise woodward mushrooms, eggs, mushroom breakfast recipe, Mushroom Recipes, Mushrooms, scrambled eggs, vegetarian breakfast
Posted in Breakfast, Featured Contributor | No Comments »
Thursday, October 6th, 2011
The Mushroom Council recently travelled to sunny San Diego to meet and mingle with nearly 10,000 of the best and brightest nutrition and health professionals at the American Dietetic Association’s Food & Nutrition Conference & Expo (FNCE).
We hosted a booth on the expo floor where attendees could stop by, learn about the health benefits of mushrooms, chat about nutrition and sample our healthy Mushroom Tacos with Salsa Verde. These weren’t your ordinary tacos, though… We put our own spin on a traditional all-beef taco filling by using a blend of 75 percent mushrooms (a mix of buttons and creminis) and 25 percent beef.
And how did it taste? Incredible! By chopping up mushrooms extra fine, mimicking the texture and consistency of ground beef, the blend was seamless and delicious. Plus, the resulting dish has less calories, fat and sodium than the original all-beef filling.
Food is just one component of FNCE. Keeping with the nutrition tradition, we also dropped in on educational sessions covering all aspects of health and nutrition. Here are some highlights from the experts on key learnings and trends/tips:
- What’s new in healthy foods, ABC15 –Michelle Dudash, RD, highlights some food trends from the conference including our scrumptious Mushroom Tacos (we hope these become a trend!)
We had a great time seeing familiar FNCE fun-guys and making new friends. Thanks to everyone who visited our booth. Can’t wait to catch up with you all again in Philadelphia for FNCE 2012!
Tags: ADA, FNCE, Food & Nutrition Conference & Expo, mushroom tacos, Nutrition
Posted in Conferences, Mushroom News | No Comments »
Monday, October 3rd, 2011
October means it’s time to go Pink for National Breast Cancer Awareness Month, and mushrooms have a brand new outfit for just such an occasion.
Breast cancer research is a cause near and dear to the Mushroom Council. Since 2002, we’ve invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding these important studies. To help raise knowledge of National Breast Cancer Awareness Month and recognition of breast cancer research, mushrooms will be sold in pink containers September 15th – November 15th. Check your local grocery store to find them in the produce aisles.
In addition, we’re thrilled to be featured in City of Hope’s Super Foods for Super Health recipe program. This program uncovers how “natural substances in super foods may help prevent cancer.” Click here to see Super Foods for Super Health recipes that include mushrooms.
Tags: antioxidants mushrooms, breast cancer month, Mushrooms, october, pink
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