Archive for March, 2010

Write for the Mushroom Channel!

For the last year, the Mushroom Channel has hosted posts from some truly incredible contributors. Kath from Kath Eats Real Food, Jenna from Eat Live Run, Susie from We Are Not Martha, Rachel from A Southern Fairytale, and Luisa from The Wednesday Chef just to put names to a few of the words that have graced these pages with delicious recipes and photos. We’re now looking to expand that program significantly.

Several of you have asked how you could become featured contributors to the Channel and we’re excited to announce that we’re opening up 10 contributing spots in April.

These are paid positions.  Consider the Mushroom Channel as the perfect outlet for all of your marvelous mushroom discoveries. We’re also interested in sending traffic your way from our various sites. All of your posts will feature a short bio that links back to your personal blog and your post will be linked to via both the Mushroom Channel’s Twitter and Facebook pages.

We’re looking for food bloggers with an eye for photos and a healthy level of curiosity.  Posts could range from a great new mushroom recipe of your own to an old family favorite or even a profile of a restaurant dish.  Creativity is encouraged and the editorial staff at The Mushroom Channel is more than happy to work with you if you’ve got grander ideas.  Compensation details are readily available, just send your question to mushroomchannel@gmail.com and we will respond promptly.

How It Works:

1) Submit a sample post with a photo and mushroom recipe to mushroomchannel@gmail.com.  Tell us a little bit about yourself in your email and please include a link to your blog. Posts tend to be 250-300 words if you need a frame of reference and it’s okay if the recipe is something you’ve posted in the past. Deadline for submission is April 6, 2010.

2) When we go through the entries, we’ll be looking for the following in all contributors:

  • Someone who knows how to engage an audience
  • Posts at least weekly on their personal blogs
  • Past mushroom content (Every other post doesn’t need to be about mushrooms, we just want to know that our contributors are fans.)
  • Clear, illustrative photos
  • A unique voice

We’ll be looking for a few of these among individual contributors:

  • Health backgrounds (RD in particular)
  • Parents with advice on healthy meals kids love
  • Frugal-minded fresh mushroom lovers

3) Selections will be made by Friday, April 16th and announced on the Channel. From there a member of the Mushroom Editorial staff will be in touch to sort through compensation and assign deadlines for your four posts in the next eight months.

Kitchen Swap: The Fabulous Flavors of Fusion Fungi at China Grill

Mushroom Profusion Pasta

China Grill is a fusion restaurant chain not afraid to think outside the wok. Eating at China Grill takes you on a globetrotting journey through its Italian, Japanese, French, Chinese and American influences. Mushrooms, being the versatile cross cultural ingredient that they are, pop up all over the menu.

Executive Chef Philippe Pinon shared his recipe for Mushroom Profusion Pasta with Sake Madeira Cream Sauce with us.  A blend of Portuguese Madeira, Japanese sake and exotic mushrooms make this pasta sauce deliciously international.

Mushroom Profusion Pasta with Sake Madeira Cream Sauce

Ingredients

Sake-Madeira Sauce
3          pounds mushroom stems, washed
3/4        cup sliced shallots
6          tablespoons minced garlic
2          cups sake
1          quart Madeira wine
3          quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste

Mushroom Pasta
6          Portabella mushrooms, gills removed
3          pounds dried linguini
3          ounces unsalted butter
1          pound 3 ounces sliced white mushrooms
1          pound 3 ounces sliced oyster mushrooms
1          pound 3 ounces sliced shiitake mushrooms
3          cups sliced scallions
1 1/2     cups sliced oil-packed, drained sun-dried tomatoes
6          tablespoons minced garlic
1 1/2     cups mushroom or vegetable stock
1 1/2     cups Madeira wine
1 1/2     cups sake
12         ounces grated parmesan cheese
3/4        cup chopped fresh thyme

Directions

  • To make the sauce: Sweat the mushroom stems, shallots, and garlic. Deglaze the pan with the sake and Madeira. Simmer to reduce by half. Add the cream and reduce until slightly thicker, or desired consistency.
  • Puree the contents of the pan. Strain through a fine-mesh strainer, pressing on the mixture lightly, and discard the solids. Season to taste with salt and pepper. Cool the sauce in an ice bath.
  • To make the pasta: Toss the Portabella mushrooms with olive oil, salt, and pepper to taste. Roast in a 350-degree oven until tender. Set aside to cool.
  • Parcook the linguini.
  • Melt the butter and sauté the sliced mushrooms, scallions, sun-dried tomatoes, and garlic until lightly browned and soft. Season with salt. Deglaze the pan with the broth, sake, and Madeira. Add in the Sake-Madeira cream sauce, 6 ounces of the parmesan, and the thyme. Simmer until slightly thickened and flavorful. Set aside to cool.
  • For each serving, to order: Reheat 1 cup of linguini. Reheat about 1 cup of the sauce and vegetables over low. Thinly slice a Portabella and reheat 3 to 4 slices under the broiler. Plate the linguini, top with the sauce, Portabella slices, and a sprinkling of parmesan.

Wordless Weekend: Mushrooms on Tastespotting

Photo Credit: Kimberly Belle

We’ve been fans of Tastespotting ever since its editor, the lovely Sarah Gim, did a guest post for us in March.  For you mushroom fans, there’s no better concentration of beautiful mushroom photos on the Internet (like this one from blogger Kimberly Belle). I like to look at the photos like a delicious checklist of ways to cook with mushrooms over the weekend- they all link to great new bloggers and the recipes that match the photos themselves.

Weekly Links: Mushroom News from Around the Web

PU employees win “big” recipe contest In case you missed our recent post on the Big Ten Mushroom Recipe contest, check out this video from the local West Lafayette, Ind. news station, WLFI-TV, highlighting the Purdue Boilermakers’ big win.

Mushrooms should be part of your diet! As you Mushroom Channel readers already know, mushrooms are one of the most versatile veggies. Mushrooms can enhance any meal – from updating classic comfort food to highlighting the exotic flavors in ethnic cuisine. Both delicious and nutritious, mushrooms add flavor and excitement to any dish. Potassium, B vitamins and zinc are just a few of the important nutrients you get from enjoying mushrooms in your meal.

Today’s pizza toppings please every palate We knew mushrooms were popular, but did you know that 60 percent of consumers choose mushrooms as their veggie pizza topping? When ordering vegetables on pizza, mushrooms are the clear diner favorite!

Mushroom Mac & Cheese: Comfort Food with a Healthy Kick We’ve been talking about adding mushrooms to mac n’ cheese for quite some time now and you’ve probably heard of our Mushroom Taco Mac recipe. Check out how Traverse magazine adds mushrooms to this comfort food favorite, noting that mushrooms are the only fruit or vegetable with vitamin D.

5 ways to slash calories and lose weight Substitute a large portabella cap for your hamburger once a week and you could lose some weight – mushrooms are a hearty meat alternative that will leave even the biggest meat-lover satisfied.

Kitchen Swap: Ingudai Tibs: Marinated Portobello Mushroom Sautéed with Red Onions, Garlic, Jalapeño Pepper, Fresh Tomato, Herbs and Spices

Ingudai Tibs- Mesob

Chefs Berekti and Akberet Mengistu are sisters and owners of Ethiopian restaurant Mesob in Montclair, New Jersey. The sisters came from Ethiopia in 1999 and opened Mesob together in 2003. We talked to the sister chefs about their delicious mushroom dish called ingudai tibs, a traditional Ethiopian dish.

“`Ingudai’ means mushrooms in Ethiopian and `tibs’ is the cooking method used in the dish,” said Chef Berekti.  For the many Ethiopians who are Orthodox Christian, a number of fasting days require them to avoid eating meat or dairy, which is why Ethiopian cuisine is full of so many amazing vegetarian dishes. Ingudai tibs is made with sautéed Portabella mushrooms, red onions, garlic, jalapeños, tomatoes and awaze sauce, which is made from spicy red peppers. This dish is served with bread called injera, which is used to scoop up mouthfuls of food.

Ingudai Tibs: Marinated Portobello Mushroom Sautéed with Red Onions, Garlic, Jalapeño Pepper, Fresh Tomato, Herbs and Spices

Chefs Berekti and Akberet Mengistu, Mesob Restaurant, Montclair, NJ

Ingredients:

3                              large Portabella mushrooms

2                              cloves of garlic, minced

1 Tablespoon      fresh chopped parsley

¼                             red onion, chopped

¼                             large fresh tomato, chopped

As needed            olive oil

To taste                freshly ground black pepper and salt

To taste                jalapeno, chopped (Use 1 for medium to hot dish)

1 teaspoon         Awaze (Ethiopian chili paste)

Directions:

  • Clean mushrooms and remove stems
  • Sauté the onion and garlic in olive oil
  • Add the sliced Portabellas and tomatoes, and sauté until Portabellas are tender
  • Add jalapeno and Awaze (Ethiopian chili paste) for medium to hot dish
  • Add black pepper and salt to taste
  • Garnish with parsley and serve with Injera.

Total preparation and cooking time: 7-10mins

Note about Injera:

Injera is large, crepe-like bread upon which a stew is served and with which one eats the stew served upon it.  One tears a small piece of injera, wraps it around a mouthful of stew, and consumes it!  Injera is made with teff, a tiny, round grain.

Teff is the most common cereal crop used to make injera.  It is a tiny, round, khaki-colored grain closely resembling millet.  Its scientific name is Eragrostis, teff.  “Teffa,” the Amharic word for “lost,” is so named because of Teff’s small size.  It’s the smallest grain in the world and often is lost in the harvesting and threshing process because of its size.  Three thousand grains of Teff weigh one gram.