Archive for October, 2009

IFEC and Two Recipes from Chef William Bradley

This month, we were thrilled to attend the International Foodservice Editorial Council annual meeting in bright and sunny San Diego. We chatted with foodservice magazine editors about mushrooms and of course, because we could expect nothing less from an event full of foodies, we enjoyed some amazing food.

San Diego proved its culinary acumen at an event “The Next Wave of San Diego Cuisine,” featuring the city’s top chefs, each preparing two small plates showcasing a given ingredient. The Mushroom Council hosted a table with Addison Restaurant’s Chef William Bradley and a pair of his brilliant sous chefs to prepare two delicious mushroom treats. Recipes are below so you can give the dishes a try yourself!

Shiitake Mushroom Veloute with Crème Fraiche and Teriyaki

Yield: 4

IFEC

Ingredients:

  • 3 cups                          shiitake mushrooms
  • 1 cup                           dried shiitake mushrooms
  • 4                                  whole shallots, diced
  • ½ cup                           pine nuts
  • 2                                  garlic cloves
  • 1 teaspoon                  chopped rosemary
  • 4 tablespoons              salted French butter
  • To taste                       Fleur de Sel
  • 1 cup                           teriyaki sauce
  • 6 cups                          chicken stock
  • 3 cups                          heavy cream
  • 1 cup                           crème fraîche

Method for Soup:

Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot. Sauté over low heat for 5 minutes, stirring frequently. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.

Assembly:

Ladle soup into four individual bowls and serve.

IFEC2

MARINATED CREMINIS WITH CAPER-CRAB SALAD

Yield: 4

Ingredients:

  • 16                                cremini mushrooms
  • To taste                       Fleur de Sel
  • 3 cups                          extra virgin olive oil
  • 2                                  garlic cloves
  • 4                                  whole shallots, sliced
  • 2 cups                          picked Dungeness crabmeat
  • ½ cup                           mayonnaise
  • ½ cup                           chopped chives
  • ½ cup                           chopped capers
  • 2 tablespoons              lemon juice

Method for Marinated Creminis:

Place cremini mushrooms on a roasting tray, sprinkle with sea salt. Place in a preheated 350-degree Fahrenheit oven for 15 minutes. Remove mushrooms and rest for an additional 15 minutes. In a mixing bowl, add olive oil, garlic, shallots and mushrooms. Cover with plastic wrap and refrigerate for 48 hours.

Method for Caper-Crab Salad:

In a mixing bowl, add crab, mayonnaise, chives, capers and lemon juice. Make sure all ingredients are mixed thoroughly.

Assembly:

Remove mushrooms from marinade. Divide mushrooms among 4 plates and place a generous amount of crab mixture on top of the mushrooms.

IFEC3

Weekly Links: Mushroom News from Around the Web

10 Flu Fighting Foods I bet you would never guess what mushrooms and dark chocolate have in common, other than being delicious. The Mother Nature Network knows they’re both going to help you fight the flu this season. Be sure to check out this list whether you need that extra boost or you want an alternative to vaccines.

Fall Produce Buying Guide As the weather changes so do your purchases-like buying boots instead of sandals, coats instead of bathing suits, etc. but what about your produce? Buying produce that’s in season isn’t just better for the environment- it can help you get the most for you buck. Check out this list from the York Daily Record to see what nice surprises fall has in store for you.

Treat the Family with Halloween Pizzas Halloween is one of our favorite holidays! The endless supply of candy is great until you realize you actually need to eat real food. So this Halloween, treat yourself to this special Halloween pizza from Janet Keeler in between your candy binges. This recipe is easy and works great if you’re throwing a Halloween party too!

Eating Mushrooms has Benefits for Your Health “Research suggests that eating plenty of mushrooms helps build up the immune system and fend off bugs. And at a time when we are all trying to avoid swine flu, any added benefit has to be worthwhile,” Diane Parks of the Birmingham Mail tells us. Along with health information find you’ll find a recipe for a Crunchy Mushroom Pilaf. Bon Appétit!

Recipe To The Rescue: Raw Vegan Marinated Mushroom Salad If you’re eating raw you must know that it means always having something marinating, soaking or sprouting. Sally Andersen of Veg Daily brings us a little something she whipped up while waiting for mushrooms and onions to marinate for a salad. If that’s any indication of how easy this is to make, wait ’till you see how few steps it takes to make!

Recipe: Fresh green bean casserole with mushrooms and onions Forget those frozen green beans and onions from a can. One of our special MC fans, Erika Kerekes has a better way to enjoy a green bean casserole. Her version still has a few canned ingredients but overall, she says the flavor exceeds that of the original. Test it out and let us know what you think!

$5,000 for Breast Cancer Research Through Twitter: How You Can Help

As National Breast Cancer Awareness Month comes to a close, we wanted to find one more way to put our support behind a cause that’s really close to us.  The Mushroom Council provided $50,000 to City of Hope’s cancer research program earlier in the year and turned boxes of mushrooms pink to raise further awareness.  Now with two days left, we have one more opportunity but will need your help.

Beginning at midnight tonight, we’re providing $5 for every new Twitter follower, up to $5,000 to further bolster the incredibly important research being done by City of Hope. Through 11:59pm on October 30, we hope you’ll help us to reach our goal to close an amazing month of awareness out on an exceptionally positive note.

To kick things off and to say thank you to the incredible community we’ve already found on Twitter, we’ll be providing $1 per current follower as of 11:59PM tonight, 10/28.

So if you’re not already following The Mushroom Channel on Twitter, please join in sometime between 12AM on 10/29 and 11:59PM on 10/30 to make your voice heard in the battle against breast cancer.

A head start? A sample tweet that would help us reach our goal:

Follow @mushroomchannel 2 support fight vs breast cancer. $5 to @cityofhope 4 every new follower 10/29-10/30! http://bit.ly/4u2wzz

A FNCE-ful Time in Denver

Just last week, we were lucky to hang out with roughly 6,000 dietitians and their guests at the American Dietetic Association‘s annual Food & Nutrition Conference & Expo (FNCE) in beautiful Denver.

At our  booth, we told people about the health and nutritional qualities of mushrooms, in particular highlighting the research at City of Hope on mushrooms and breast cancer. In fact, for every person that stopped at the booth (to get their attendee ID card scanned), the Mushroom Council has provided additional funding to City of Hope.

Check out our previous post on the research here. Attendees also joined our “wall of pink,” by writing their names, or the name of someone they wanted to honor, on pink tills in support of breast cancer research. Check out this short video to see our wall grow throughout the event.

We were also honored to meet so many survivors themselves – it was inspiring to hear their stories of struggle and triumph.

duck-breast-coral-room

In between discussions on vitamin D (did you know mushrooms are the only fruit or veggie with vitamin D?) and heartfelt stories about fighting breast cancer, we were able to grab a bite to eat at two excellent Denver restaurants.  We first checked out Coral Room and loved the Asian-American fusion-inspired dishes. And we were nothing less than impressed to find that four out of the six entrées on the menu featured mushrooms! Check out the Duck Breast with Shiitake Mushrooms and Pan Jus (left).

We also tried out savory Spanish-style tapas at the 9th Door and were (yet again) thrilled to see lots of fungi on the menu. We devoured plates and plates of tapas, including the Croquetas de Hongos, a mushroom and rice croquette with sherry and mushroom sauce; Callo de Hacha, seared sea scallops with truffled mushroom compote; and Pollo Oloroso, sautéed chicken breast with manchego mashed potatoes and oloroso sherry mushroom sauce. Check out this mouth-watering photo of the croquetas (below).

croquetas-9th-door

We were thrilled to see  so many familiar faces like Janet Helm, Cynthia SassJill NussinowRebecca ScritchfieldConstance Riggs,Hemi Weingarten, the Meal Makeover MomsIFIC and RD411 onsite and were sorry we didn’t get to spend more time with them. Thank you to all the FNCE attendees and Denver natives for a great event!

Recipes of the Week: Tis the Season

Photo Credit: Stolen Moments Cooking

I was so thrilled by the response to last week’s round-up that I’m inspired to do it that way again.  Now that was a special edition, I can’t pull out 40 fabulous recipes every week (okay, I totally could but it would take awhile).  But I have caught on to the concept of highlighting several recipes of the week at a time.

There’s been such an explosion of them lately that I think I’d be missing too much if I didn’t. So, first up, a salute to the photo at top- Kate from Cooking During Stolen Moments is responsible. As one of the Internet’s resident “foodie mamas,” (my term, not theirs) Kate brings about the kinds of straightforwardly beautiful food that can be put together during naptime or, better yet, with small hands holding their own wooden spoons. This pasta with portabellas and red sauce just looked warm and hearty to me. And quite healthy to boot.  That’s a lot to offer from just cooking in the stolen moments.

Our next honoree this week was a tip-off from Twitter. As an aside, can I say that makes my day? This site is provided by the actual farmers who grow your mushrooms. Having you tell us how you’re doting on their pride and joy? It’s fantastic. It’s why we decided to do this to begin with. Sanaa Cooks did just that. @MushroomChannel (in my head, “you rang?”) I’m making lentils with mushrooms and cilantro tonight.

It’s cool and wet in a lot of the US right now. Part of fall, at least the yellow leaves are pretty when they’re slick on the sidewalks. Feel-good food like lentils and mushrooms sounds like the antidote to any lasting chill. Add in a sprig of a warm herb like cilantro and I think you have a winner. Hey @SanaaCooks, How did it go?

This week’s final honoree almost wasn’t. She emailed me and the silly filters did not know what they were dealing with. I wanted to shout at my email going “Do you KNOW who this is?? This is Kalyn Denny. Kalyn giving love to mushrooms.” Please check out her fall masthead in case you doubt the devotion.  For those of you unfamiliar with Kalyn’s Kitchen, she’s a healthy eating blogger, focused primarily on low-glycemic index cooking and the South Beach Diet.  She’s also been a panelist at two of the major conferences we attended this year. She sent along a few of her own favorite mushroom recipes and picking just one was hard. Then I realized it meant I could hoard the rest and sprinkle them out like a grade A namedropper.  My final choice was a recent one, Wild Rice with Sausage and Mushrooms, pictured below. My guess is that some of you have begun pulling recipes for Thanksgiving (I say that because I am) and this one has been bookmarked, starred and Stumbled.

Photo Credit: Kalyn's Kitchen