Grilled Portabella Sandwich from Everybody Likes Sandwiches. I saw this post, I considered the source and then I vowed to make it this week.
Archive for the ‘Uncategorized’ Category
Wordless Wednesday: Grilled Portabella Sandwich from Everybody Likes Sandwiches
Wednesday, August 25th, 2010
We Are Not Martha’s Zucchini Boats with Turkey, Mushrooms, and Fresh Herbs
Monday, July 19th, 2010
This week’s featured contributor is Boston-based food writer Chelsee Adams of We Are Not Martha . We Are Not Martha takes the recipes of their food folk heroes (like site namesake, Martha Stewart) and delivers them in a way any kitchen beginner would feel safe to try them.
I always like to experiment in the kitchen when I have a friend over. I know, I know, they always say never try new recipes out on guests, but I like to use my friends as guinea pigs, and hey, they get a free meal out of the deal so no one’s complaining! It’s truly an adventure in the kitchen to taste and sample a dish together, figure out ways to perfect it, or just sit back with a glass of wine and enjoy what you’ve created over great conversation.
The other night one of my best friends came over for dinner so it was the perfect opportunity to test out a recipe I had bookmarked from SimplyRecipes for quite some time for Zucchini Boats stuffed with all sorts of loveliness. It was a hot Summer day and this recipe seemed like it would be perfect, filled with loads of refreshing veggies, herbs, cheese, and of course, mushrooms. And the fact that all of those ingredients are housed in a zucchini shell could only mean good things.
For the recipe you’ll need:
• 1 zucchini about 12 inches long
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons dry white wine
• 1 pound ground turkey
• 2 diced tomatoes
• 3 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper
• Cut the zucchini in half, lengthwise. Scoop out the insides making sure to leave the shells around 1/4 inch thick. Save the insides.
• Next, heat 2 tablespoons of olive oil in a skillet over medium/high heat. Cook the onion and garlic until soft. Then add the mushrooms, insides of the zucchini, and cook for an additional 2 minutes.
• In another skillet heat a tablespoon of olive oil over medium/high heat. Add ground turkey and cook until lightly brown, making sure to stir occasionally, 6 minutes. Add the onion and mushrooms from the other pan. Add wine. Mix in tomato, basil and rosemary and cook for an additional 1-2 minutes. Drain the excess fat and remove the skillet from the heat.
• Once the mixture has cooled incorporate cheese, egg, salt and pepper. Stuff the zucchini boats with the turkey mixture.
• Fill a baking pan with 1/4 inch of water and place the stuffed zucchini shells in the pan.
• Bake at 400 degrees for about 30 minutes, or until nice and golden brown.
• Serve the zucchini boats while hot.
Two things should be known. 1) As my roommate entered the apartment she very passionately commented on the delicious aroma that was flooding our home. And 2) as my friend and I were eating she didn’t say anything about the dish. I was actually a bit worried she didn’t like it but as she took her final bite and rested her fork on her plate, she slowly looked up and said “Wow. Now that was good!” I think that only means one thing… success was had!
Mushrooms in the News
Friday, July 16th, 2010
Sizzling Good Times Are Here If you’ve been feeling a bit uninspired by “traditional” summer BBQ dishes, our friends up North have some fabulous suggestions to bring more creativity to your grill. Purchasing fresh goods from local food suppliers is one of their tips, as are various original ideas for healthier alternatives to one’s usual daily fare. Mushrooms are highlighted, of course, receiving only praise for their delicious taste and nutritional value. Our favorite part: the mouth-watering (and very simple) recipe for Portabella Mushroom Burgers.
Health Benefits of White Button Mushrooms If you’ve questioned the necessity of having white button mushrooms in your diet, you might find yourself thinking otherwise after you read this awesome laundry list of health benefits provided by AssociatedContent.com. Mushrooms provide 1-97% of the recommended Daily Value of Vitamin D? Check. They contain immunity-boosting antioxidants? Check. Chock full of potassium? Check. White button mushrooms pretty much have it all!
Gloss How-To: Eat More Fruits & Vegetables Every now and then we all feel like we could use a friendly reminder on how to eat healthier and improve our diets. After all, USDA guidelines recommend we each eat 2 cups of fruit and 2 and ½ cups of vegetables each day! MyGloss.com, a popular health and lifestyle blog, published a list of clever tips on incorporating more fruits and veggies into your daily meals. We like this article because the tips are realistic and not out of reach. Our fave suggestion? Replace a serving of meat once a week for a serving of vegetables. Their recommendation? Instead of a grilled hamburger, enjoy a grilled Portabella Mushroom Sandwich.
Fresh mushrooms a virtual powerhouse of goodness, says nutritionist It still amazes us that some folks out there are only now just discovering that mushrooms really are great for you. Our buddies in Canada are once again spreading the word in this interview with Toronto nutritionist Clare Jones. As mushrooms are nearly fat-free, cholesterol-free, and sodium-free, chock full of essential vitamins and minerals, and contain cancer-fighting antioxidants, they’re basically a nutritionists dream. Add the delicious taste and unlimited ways to serve them in the kitchen, and you have a “powerhouse of goodness.” Don’t forget to read her do’s and don’ts on care, handling and storage of mushrooms, too!
Work some healthy mushrooms into diet Jackie Silver, founder of Aging Backwards, really hits a homerun with this informative piece on the Tampa Tribune’s website, TBO.com. It is just another reminder of how beneficial mushrooms are to your health. Silver specifically cites an Australian study on mushrooms and breast cancer prevention, not to be confused with the research we’ve help provide funds for at City of Hope in Duarte, Calif. But hey, we’re happy to see any research that’s fighting for the cure. Make sure you check out the healthy (and delicious) recipe for Carrot Mushroom Spinach Loaf.
The ABC’s of Vitamin D
Friday, July 2nd, 2010
Vitamin D is THE talk around town, which you may have noticed just from reading some of our recent mushroom news posts. As mushrooms are one of the only food sources of the “sunshine vitamin,” not to mention the only source in the produce aisle, we’ve invited leading global vitamin D expert Dr. Michael F. Holick to tell us what we need to know about vitamin D.
Q: Why is vitamin D so important?
A: “The benefits of vitamin D are varied and profound. Emerging research suggests vitamin D may be as vital to your heart and brain health as it is to bone health. Increasing levels of vitamin D may also play a positive role on immunity and a remarkable number of daily ailments.”
Q: How can we get more vitamin D?
A: “I recommend a combination of food, sun exposure and supplements for my patients. Research suggests adults should try to aim for about 2,000 IUs daily. I personally take 3,000 IUs daily from supplements and food sources combined. I also expose my arms and legs to natural sunlight for about 10-15 minutes, two to three times a week, while cycling or playing tennis followed by good sun protection. I always wear sunscreen on my face since it is the most sun-exposed and is only nine percent of your body surface.”
Q: What are the best foods to eat for vitamin D?
A: “Mushrooms happen to be one of the top food sources of vitamin D. Mushrooms are unique because they’re the only item in the produce aisle to contain vitamin D. Did you know that mushrooms are actually like humans as they can synthesize vitamin D when exposed to light? You can also find vitamin D in wild-caught salmon and fortified foods like orange juice, milk, cereal or yogurt.”
If you’re looking to add more vitamin D to your plate, check out these D-lightful recipes: Baja Salmon with Mushrooms or a Portabella Omelet Topped with Portabella Bacon. If you’re interested in more information about mushrooms and vitamin D, check out the vitamin D download. A special thanks to Dr. Holick for his special guest appearance on the Mushroom Channel. To learn more about vitamin D and Dr. Holick’s latest book, check out The Vitamin D Solution at DrHolick.com.
Wordless Wednesday: Mushroom and Brie Omelet from Heather Eats Almond Butter
Wednesday, June 16th, 2010
Today’s bite of beauty is a simple omelet of cow’s milk brie and plenty of mushrooms from Heather Eats Almond Butter. Bonus round? This photo shares a post with another mushroom enhanced recipe- stroganoff! Popular week for that creamy, umami-laden dish…
Pure Poetry: Mushrooms in Verse
Thursday, May 27th, 2010
If yesterday was Wordless Wednesday, today can be Thoughtful Thursday. Okay, we don’t have to stick with that if you can come up with something better but a regular reader sent us something this morning that we needed to share with you. It’s more than just thoughtful, it’s poetry. Poetry inspired by mushrooms, to be exact.
Mushroom Has Landed
Expressionless visitor who appears overnight,
seamless as a spaceship,
neither animal nor vegetable,
your unearthly flesh-likeness, rooted nowhere.
Despite your independence,
you proliferate in our wastes and rot,
play temporary citadel among shadows,
but still submit to our sauté pans,
And bathe just as easily in butter
as in moonlight, donning or losing
your hat for every culinary occasion,
formal or otherwise.
Depending on generation or hemisphere,
you become the handpicked delicacy,
fodder for foodie gossips,
as you sneak unobtrusively with flavor among wild rice,
Accept the crown as cream of soups,
or stuff yourself endlessly on an entourage of
high-priced hangers-on
lying as tray of luxuriant hors d’oeuvres.
Just as you achieve superfood status,
you blanche at the thought of mistaken identity,
of taking blame when your poisonous cousins,
the toadstools, mimic you,
Forcing you to return to the woods for respite,
until you pop into fashion again,
but for now, head skyward, shoulders low, hoping to be beamed up,
before farmer’s foot crushes you in the glade.
Now might be a good time to share that this is not the first mushroom poetry we’ve received at the Channel. No, there’s a lot of talent out there inspired by our fungi friends. It just so happens that the last one was a haiku pair written by my grandfather. The poems below were sent in by Dr. Arnold Langsen, a mushroom lover for all his 92 years.
#1
Browned butter sizzles;
Sliced shiitake in the pan;
Mouthful of heaven.
#2
Ribeye steaks on grill
Carmelized onions and mushrooms
Prelude to romance.
Friends from afar and family alike- thank you for your generosity of thought. For any other “peat moss poets” out there, I hope you’ll share your mushroom-inspired works with us here. We still specialize in your inspired works in the kitchen, but thanks for indulging us.
Weekly Links: Mushroom News from Around the Web
Friday, May 14th, 2010
How to get more vitamin D The Tampa Tribune interviews Dr. Holick, and offers solutions for getting enough vitamin D each day. Our favorite recommendation of course is to eat naturally D-rich foods, like mushrooms! Take this quiz to see if you’re getting enough vitamin D. Check out Dr. Holick’s recent interviews with Reuters and Danbury News Times, too.
Healthy Snack Ideas # 4: Savory Mushroom Bruschetta Gather.com shares a recipe for mushroom bruscetta, one that takes little time and doesn’t add to the waistline! This delectable afternoon delight is the perfect 3 o’clock pick-me-up as mushrooms are chocked full of B vitamins, which help your body convert food to energy.
Get your vitamin D Cynthia Sass, RD, was interviewed for an ABC News Now segment about vitamin D to highlight foods that consumers can add to their diet in order to get an adequate daily intake of this vital nutrient. Fish, eggs and mushrooms are the three natural food sources of D discussed and mushrooms are further noted as the only plant source of vitamin D. See ’shrooms get some recognition on WebMD’s vitamin D slideshow as well.
Slim Down Secrets: Feel full, stay slim with 5 easy dinners We can’t believe that bikini season is already around the corner. If you’re having a minor meltdown (you sure are NOT the only one), don’t stress because KNXV-TV recommends five simple dinners that will keep you slim and satisfied. We’re happy to find that portabella mushroom burgers make this short, coveted list.
Forest Mushrooms feeds growing need for fungi The specialty mushroom market has really mushroomed (pardon the pun) in recent years, which can be attributed to the maturation of America’s palate, and the growing interest in Asian cuisine. Not only are the flavors of specialty mushrooms remarkable, but so are their health benefits. Mushrooms give recipes a flavor boost alongside a powerful punch of nutrients. Mushrooms are high in fiber; low in carbs and fat; have more protein than most produce; and double as an umami-rich meat substitute. Madison.com further dishes on the nutrients in specialty mushrooms here.
Weekly Links: Mushroom News from Around the Web
Friday, May 7th, 2010
The New Superfoods Fitness highlights the common white button mushroom as one of ten lesser-known superfoods that will keep your body healthy and slim – without costing you a fortune at the grocery store. Swapping meat for mushrooms is highlighted as a successful weight-loss strategy, and the most common of all ‘shrooms is recognized as one of few natural food sources of vitamin D.
Vitamin D levels dip San Francisco Chronicle interviews the world’s leading vitamin D expert, Dr. Michael Holick. Lack of vitamin D can lead to heart disease, cancer, depression, insomnia, diabetes and chronic pain so be sure to get adequate amounts of this crucial nutrient. Adequate daily vitamin D intake may be hard to come by as this nutrient is often not found naturally in foods. But, rest assured that all mushroom contain D – they’re the only source in the produce section.
The Trading Post 2009’s Taste of Home “Mushrooms: Every Day, Every Way” recipe contest winner is highlighted. Have you entered this year’s contest? If you’re lacking inspiration, give this winning portabella burger recipe a try.
EAT YOUR VEGGIES: Adding vegetarian dishes to the menu will benefit your health Vegetarian diets are becoming more common these days. They’re not simple though, without a little planning the risk of depriving yourself of key nutrients is high. But if done right, a vegetarian diet can be satisfying and good for your waistline. A tip the Bradenton Herald offers readers is one of our weight-loss favorites – substitute meat with mushrooms. Studies have shown that substituting four ounces of mushrooms for four ounces of meat once a week for one year could save more than 18,000 calories and nearly 3,000 grams of fat – that adds up to more than five pounds!
Chef’s kitchen: Try an Herbed Mushroom Tulip The Olympian’s resident chef admits she used to avoid mushrooms at all costs but now she just can’t get enough. Chocked full of selenium, B vitamins and fiber, mushrooms are not only a nutritional powerhouse but they also add flavor to everyday meals.
Mushroom has a lot to offer Our friends up in Canada agree that there’s no reason to not love mushrooms. No fat, hardly any carbs or calories, low in sodium – mushrooms lack all the bad stuff and provide nothing but the good: vitamins, minerals, fiber and flavor.
The Great Mushroom Makeover
Wednesday, April 28th, 2010
For those of you reading the Mushroom Channel via blog reader or email, let us pause right now so you can click here.
Pause
All set? Because if you are, you will notice we have some pretty fantastic new digs.
Digs that give you instant access to mushroom nutrition information, gorgeous recipes and overviews of all your favorite mushroom varieties.
Launching new digs and new contributors in one week- wow! I need to come up with a dinner idea to celebrate all this excitement. Good thing I know just the place to get started:)
Do you like our new look?
Mushroom Hazelnut “Pate” from Savour-Fare
Monday, April 26th, 2010
Welcome to a new team of Mushroom Channel contributors! Our first post comes directly from Kate, the brains behind Savour-Fare. Kate’s creations have been featured on Food52, Tastepotting, Foodgawker, Foodista and The Pioneer Woman’s Tasty Kitchen. Welcome to the mushroom team, Kate!
As a child, there were only a few things I would not eat, and one of them was mushrooms.
This caused my mycophilic parents great anxiety. Mushrooms featured heavily in the family lore, as they were on the menu the first time my father ever cooked dinner for my mother (sautéed with an entire stick of butter. My dad knew how to woo the ladies), and my folks simply could not understand how I could miss out on the joys that are mushrooms. They tried everything they could to make me see the light, offering sliced raw mushrooms in salad, mushrooms baked into macaroni and cheese and, for the win, as the pizza topping of choice.
However, despite their most earnest entreaties, I remained steadfast in my dislike of mushrooms, eating around them in the mac and cheese, turning up my nose at the salads, and picking them off my pizza, one by one.
What my otherwise loving and wise parents did not understand was that my objection to mushrooms was all in my mind. My eight year old self knew they were fungi, and the slippery texture of the cooked mushrooms my parents plied me with did nothing to distract me from that knowledge.
My conversion from a mushroom hater to a mushroom lover had to come in another form, where the texture of the mushrooms became secondary to that woodsy, earthy, haunting flavor that the best mushrooms offer. Fortunately for my culinary education, a mushroom pate offered just that – a distillation of the flavor of mushrooms, with a texture closer to the finest country terrine. I was offered a pate like this one, happily ate it up, and promptly decided that maybe mushrooms weren’t so bad after all.
Now, as an adult, I can say with all honesty that I love the slippery little buggers, and I am more than happy to top a salad of spring mache with a sauté of delicate chanterelles, or add some earthy portobellos to my pizza. And my daughter shows no sign of my childhood proclivities – she will happily gobble silky shiitakes in a stir fry, or chow on a pungent porcini pasta. But then again, she’s only two, and the opinions about texture might just come later. So I’ve created this recipe for mushroom pate, sweetened with hazelnuts, brightened with lemon, and almost meaty with cremini mushrooms, sautéed in butter. Just in case. After all, we wouldn’t want her to miss out on the joys that are mushrooms.
Mushroom Pate
Adapted from Sunset
- ½ ounce mixed wild dried mushrooms (my daughter often throws these in the shopping cart – the one I use is a blend of dried shiitake, porcini, oyster and wood ear mushrooms)
- 1/ 4 c. boiling water
- 1 lb cremini mushrooms
- 2 large or 3 small shallots
- 3 T butter
- 1 c. whole hazelnuts
- 2 T olive oil
- Juice and zest of 1 lemon
- Salt to taste
1) Rehydrate the dried mushrooms by soaking them in a bowl with the boiling water until the mushrooms are plump and soft.
2) Wash the cremini mushrooms by passing them under running water (contrary to myth, this won’t make them spongy. But it will make them clean), and remove the stems.
3) In a food processor, combine the rehydrated mushrooms with the water they soaked in, the cremini mushroom caps, and the shallots (peeled). Pulse until everything is finely chopped.
4) In a large skillet, melt the butter, add the mushroom mixture and a large pinch of salt, and sauté over low heat, stirring often, until the mushrooms are golden brown and any liquid that has been released during cooking has evaporated.
5) Meanwhile, toast the hazelnuts and remove the skins (rubbing them in a mesh bag that originally held onions or garlic works wonderfully).
6) In the food processor (you don’t have to clean it thoroughly; it’s OK if there are still bits of mushrooms in there for this step), process the nuts until finely chopped and start to form a paste. With the mixer running, pour the olive oil through the tube and process until the nuts are smooth. Add the mushroom mixture and continue to process until the mixture is homogeneous and resembles a loose pate. Add lemon zest, lemon juice, and salt to taste.
7) Put the mushroom pate into a jar or crock and chill before serving. Serve with good crusty bread or crackers to mushroom lovers and picky children.