Archive for January, 2009

KathEats Presents: Mushroom Mac ‘N Cheese with Mustard Greens

Dressed up Mac N Cheese with Crimini Mushrooms & Mustard Greens by KathEats

Greetings mushroom lovers! I am thrilled to be a guest blogger for The Mushroom Channel! Please allow me to introduce myself: I am currently in graduate school working toward a masters in nutrition as well as the R.D. credentials. When I am not studying, I write a healthy living food blog, Kath Eats Real Food, also known as KERF, that follows my daily life through a photo journal of food and recipes. KERF has seen many-a-mushroom this year, and they are one of my favorite ingredients.

I have to admit, I haven’t always liked mushrooms. But the more I sampled them in pasta dishes, on pizza or in soups when dining in restaurants, the more I began to love them. I find them one of the most flavorful and fun recipe ingredients. Now that I am fond of mushrooms, I have to also say that I think they are one of the most under-appreciated vegetables for their amazing nutritional profile.

On the chopping block! Aren't they lovely?

Perhaps because they are not green? Mushrooms* are an excellent source of selenium, riboflavin and niacin and are a good source of pantothenic acid, potassium and phosphorus1. They contain ergothioneine, an antioxidant, as well as containing a host of phytonutrients, which exhibit anti-cancer properties. And recent research is shining a light on mushrooms’ capacity to provide vitamin D after having been exposed to UV-B light2.

So now that I’ve paid my nutritional respects, on to the recipe! When I was asked to develop a recipe for my post I came up with a bunch of ideas, but none was calling my name that day as much as macaroni and cheese.

So I combined the two: mushroom mac ‘n cheese.

I added in mustard greens to beef up the vegetable-to-noodle ratio in addition to adding even more nutrients and some color. The end result turned out great! A little spicy, a little earthy (thanks to the ‘shrooms) and 100% filling. Don’t be intimidated by the homemade cheese sauce – it was one of the best I’ve had. I hope you enjoy it as much as we did.

Mushroom + Mustard Green Mac ‘N Cheese (Serves 4-6)


  • 8 ounces whole wheat elbow macaroni
  • 8 ounces crimini or button mushrooms, washed and sliced
  • Cooking spray
  • 4 cups mustard greens, washed, trimmed and finely chopped
  • 1.5 cups low-fat milk, divided
  • 3 tablespoons flour
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons red pepper flakes
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons kosher salt
  • 3/4 cup shredded pepperjack cheese
  • 1/2 cup shredded sharp cheddar


  1. Cook pasta as directed.
  2. Heat a large skillet on medium-high heat. Spray with cooking spray and add mushrooms. Cook for 5-7 minutes, until tender.
  3. Add mustard greens to mushrooms and cook 3-5 minutes more.
  4. Meanwhile, heat 1 1/4 cups milk in a sauce pan until hot but not boiling.
  5. Combine remaining 1/4 cup milk with flour, garlic powder, red pepper flakes, mustard, and salt and whisk together.
  6. Add spices milk to the simmering milk and whisk in cheeses, being careful not to let the bottom burn. Stir until cheeses are melted.
  7. Add pasta to vegetables and stir in cheese until combined.



* Crimini mushrooms only

If you like this recipe, you may also want to try Mini Mushroom Mac ‘N’ Goat Cheese

ROW: Buff Chickpea's "Stuffed Mushrooms Two Ways"

Buff Chickpea

Photo by Buff Chickpea

When we came across Buff Chickpea‘s two versions for stuffed mushrooms on Tastespotting, we knew immediately we wanted to feature it for our first Recipe of the Week, where we highlight one mushroom recipe per week from food bloggers around the web.

Although, I suppose we cheated a little because technically, this is TWO fabulous mushroom recipes in one.  One uses swiss cheese, one is vegan and both showcase the versatility of our favorite food. AND, as though two recipes weren’t enough, she just posted a gorgeous Leek and Mushroom Quiche this afternoon. The hits just keep on coming!

Every Day, Every Way Recipe Contest

The Mushroom Council is hosting the “Every Day, Every Way Recipe Contest” from January 26 - May 18, 2009. Submit your best mushroom recipe and you have a chance to win $2,000! For official rules and to enter click here.

Mushroom and Smoked Salmon Frittata

There are a lot of reasons to exalt mushrooms but perhaps one of the most timely is that it’s healthy food at prices nutritious for your budget as well.  The following recipe is a fresh seasonal pick straight from the Mushroom Council and at only $2.52 per serving (based on 6 servings) it’s one you can afford to make anytime!


1 tablespoon light butter
8 ounces white button or crimini mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped*
2 tablespoons grated parmesan cheese


  1. Heat oven to broil with top rack about 4″ from broiler.
  2. Heat a 10″ nonstick, oven-proof skillet over medium high heat. Melt butter until foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.
  3. In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.
  4. Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.

*Hint: to save money, purchase “lox trimmings” which are available at most major grocery stores. This recipe also works well as a mushroom only frittata. Substitute 3/4 cup shredded swiss or herbed cream cheese for the smoked salmon.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves: 6 or 12 as an appetizer

- courtesy of the Mushroom Council

We Eat What We Are: At Home with the Mushroom Channel

Stuffed Mushrooms

As you may or may not have noticed (already), the Mushroom Channel team lives by the old “You are what you eat” adage.  Only for us, it makes a little more sense when you turn it around.  No time has that ever been more evident than an evening very recently when we were invited by a fellow team member, Susan, to her beautiful home (and rather divine kitchen) on the surprisingly bucolic outskirts of Chicago.  Our entrance fee? Our personal favorite mushroom dishes, of course.

Five of us made the journey west with all of our precious offerings in tow, and I must say that we had quite the variety.  Suzanne made a chilled Mushroom Pasta Salad, Lauren made a light Mushroom and Red Pepper Stir-Fry, Katy made a Puff Pastry “Pizza” with sautéed white button mushrooms, spinach and goat cheese on top. Even our main course, created by our hostess, featured mushrooms: chicken breasts seared and then baked in a broth of lemon, juice, wine, garlic and copious amounts of rather beautiful sautéed mushrooms.

What only occurred to me later was that I’d probably eaten a pound of mushrooms on my own and while I love everything, each dish was so unique that the potential to “overdo it” didn’t register.  From my own widening repertoire of mushroom recipes, I know a lot about incorporating them into every kind of dish because they’re reflected prominently in so many kinds of cuisine and yet, and maybe I’m biased here :) , I can’t seem to get enough.  It had every ingredient of a great evening- great food, wine and company- but the not so secret ingredient for our dinner party successes? Everyone’s favorite fungi.

Before you think I’m trying to get away without revealing my own contribution, please find my recipe of choice below. You can also find a few more photos from the dinner party on the Mushroom Channel’s Facebook page!

Stuffed Crimini Mushrooms


12 crimini mushroom caps

1 8 ounce container of whole crimini mushrooms (finely diced)

1 stick of hard salami (finely diced to same size as mushrooms)

3 cloves of garlic (minced)

1/3 cup extra virgin olive oil (a little fruity if you dare, it compliments the salami spice nicely)

1/2 cup shredded mozzarella cheese

1/3 cup bread crumbs

1/4 cup chopped flat leaf parsley


1. Start by removing the stems from the mushroom caps to give yourself a nice wide bowl for the filling. Set them in a jelly roll pan that’s been lightly coated with a little cooking spray.

2. Saute the diced mushrooms, salami and garlic together in EVOO over medium-low heat until mushrooms are lightly browned and fragrant (about 10 minutes).  Add a little more olive oil if necessary.

3. Turn heat down to low and add the cheese till incorporated into the mushroom/salami mixture.

4. Add half of your bread crumbs to the mixture and half of your parsley.

5. Use a teaspoon to fill each mushroom cap, round out the top of each with your spoon, then sprinkle tops with remaining bread crumbs and parsley.

6. Bake for 10 minutes at 375 degrees and serve!