Posts Tagged ‘Mushrooms’
Monday, January 23rd, 2012
Warm, creamy, and rich… just the flavors we’re looking for to forget the winter cold. This Mushroom Feta Quinoa Risotto from We are not Martha, packed with hearty flavors and filling quinoa, is just the ticket…
I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)
The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.
Mushroom Feta Quinoa Risotto (serves 4-6):
- 4-5 C low-sodium chicken broth
- 2 T olive oil
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
- 1 1/2 C quinoa
- 1/2 C dry white wine
- 4 oz. feta cheese, crumbled
- 2 C spinach
1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.
Tags: dinner, dinner recipes, healthy, meatless monday, Mushroom, Mushroom Channel, Mushroom Recipes, Mushrooms, quinoa, risotto, We Are Not Martha, whole grains, wholesome
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Monday, January 9th, 2012
Whether you need a filling, warm lunch or a comforting sandwich to pair with dinner, this panini, packed with baby bella mushrooms, gooey cheese, and sweet sauteed onions is a superb sandwich choice! Read on for the recipe from Paula from bell’alimento.
Panini are Italian pressed sandwiches that come filled with just about anything your heart desires. This vegetarian version will satisfy even the biggest of appetites. It’s filled with creamy caramelized onions and baby bella mushrooms that have been sautéed to perfection in an herb butter. It’s oozing with Swiss cheese and has a big crunchy exterior thanks to the Pan Bigio bread. It’s a stellar lunch or light dinner when accompanied with a hearty bowl of soup!
What you’ll need: (Makes 2 panini)
Caramelized Onions:
2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
salt/pepper
1 tablespoon sugar
Mushrooms:
2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced
4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional
What to do:
1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions. Season with salt/pepper. Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.
2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat. Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.
3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.
4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.
TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.
Tags: baby bella, Bell'Alimento, caramelized onions, dinner, dinner recipes, grilled cheese, italian, lunch, meatless monday, Mushroom Channel, mushroom recipe, Mushroom Recipes, Mushrooms, panini, Portabella, Portobello, swiss cheese, vegetarian
Posted in Cooking Tips, Dinner Tonight, Portabella, Uncategorized | 1 Comment »
Wednesday, December 21st, 2011
As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.
The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.
This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.
Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.
With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!
Mushroom Bruschetta
1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
Tags: appetizers, bruschetta, chez us, easy, Entertaining, fast, Mushroom, mushroom bruschetta, mushroom recipe, Mushrooms, oyster mushrooms, portobella, quick, recipe
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Wednesday, December 7th, 2011
I used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.
Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe
- 16 ounce Rib Eye Steak
- 1 pound button mushrooms, cleaned and stems cut off
- salt and pepper
- 2 TBSP butter divided
- 1 TBSP white wine vinegar
- Place a large skillet over medium high heat, allowing the pan to get hot
- Add the steak in the hot pan (it should sizzle loudly)
- Pour the whole cleaned mushrooms over the steak
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
- Re-cover with the mushrooms
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook for another 2 minutes
- Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
- Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
- Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
- Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
- Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
- Serve with crusty bread to soak up the sauce
–
http://www.heywhatsfordinnermom.blogspot.com/
Tags: dinner recipes, mushroom steak recipe, Mushrooms, steak recipes, whats for dinner mom
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Tuesday, November 15th, 2011
If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.
There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.
Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.
Purple Potato and Mushroom Casserole
What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine
What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.
2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.
3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.
4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.
Tags: "purple potato recipes", Bell'Alimento, Mushroom Pie, Mushroom Recipes, mushroom thanksgiving, Mushrooms, purple potatoes, vegetarian thanksgiving
Posted in Featured Contributor, holidays | 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 »
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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Friday, September 23rd, 2011
I am intentionally writing this at the very end of the day on Friday. That’s how much we care about preserving your productivity. I say that because once you know Pinterest, it’s easy to be fully sucked in by the visual bookmarking glory. Never again will you forgot where you saw that beautiful recipe for Portabella Benedict or Mushroom Stroganoff.
Now you easily find those photos among your pins and click through to the recipes themselves….all while sharing with a community of like-minded (err like-appetited) friends.
We’ve been collecting mushroom recipes via Pinterest for awhile now and would like to share three of our favorite fall finds for you to try out this weekend!
Mushrooms and Kale Hash from our friends over at Tastespotting:
Mushroom Pesto Lasagna from Italian Food Forever:
Mushroom Stroganoff from The Svelte Gourmet (wonder how it compares to ours?):
Tags: cozy recipes, fall recipes, mushroom stroganoff, Mushrooms, pinterest, stroganoff recipe, sunday brunch mushrooms, sunday dinner recipes
Posted in Editor Post, Uncategorized | No Comments »
Thursday, September 1st, 2011
It’s the most wonderful time of year- September is National Mushroom Month! September is the perfect time for mushroom fans to let their friendly fungi flag fly and we’ve got all kinds of delicious ideas for flavorful feasting.
Some things to watch out for during mushroom month are:
- Mushroom Masters: A Tournament of Taste – the second annual international competition of food bloggers kicks off on Tuesday, September 6. Tune into the Channel to see amazing recipes and photos from four fantastic food bloggers representing the USA. Please support these patriotic plates by voting for Shutterbean, La Fuji Mama, Savory Sweet Life and Elana’s Pantry on Tastespotting this month!
- Mr. Food Mushroom Recipes – Fellow fun-guy Mr. Food created two new mushroom recipes just for us! The nationally syndicated show airs on September 7 & 8, and we’ll share the full recipes with you!
- 30 Days of #MushroomMonth Tweets – We’ve cooked up 30 reasons for you to celebrate National Mushroom Month to the fullest, every day!
- Fun on Facebook- Come check out fun with photos, recipes,interesting facts and delicious meal ideas.
- Mushrooms all Month – Cook with mushrooms every day, every way! Take recipes and inspiration from our phenomenal contributing bloggers, the Mr. Food test kitchen, and the Council’s collection.
Tags: Mushroom Masters, mushroom month, Mushroom Recipes, Mushrooms, national mushroom month, tastespotting mushrooms
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