Archive for June, 2011

Campfire Mushrooms from Chez Us

Today’s exceptionally summertime-friendly post comes from Denise of the beautiful food blog, Chez Us.  Mushrooms in all their goodness with the smoky addition of a campfire? I need to find my tent…


It is that time of year, when we unpack our sleeping bags, air out the tent, and dust off the out-door kitchen gear.  That is right it is camping season.  Time to hit the high-country, take in some fresh air, and commune with nature.  Let’s clear the air right away;  we are not the type of campers who feel the need to bring freeze dried bags of food nor cans of soup.  Why would people scrimp on eating good food just because they are camping.  Food tastes so much better next to a campfire.

Planning the perfect (and easy) menu is as critical as finding the right camping spot.  Camping for us is a joyously, gourmet event.  One food item that is always on the menu is some sort of beef dish, as there really is nothing better than sizzling meat on the grill.  We picked up a beautiful tri-tip to take on our most recent camping excursion.  This cut of meat is flavorful enough without having to do a lot of seasoning.  We kept it simple;  lightly seasoned with maldon salt, fresh cracked black pepper, and finished with campfire mushrooms.

Campfire mushrooms can be found on most of our camping adventures.  Mushrooms are very camp friendly as they are easy to transport as well as easy to prepare.  They don’t require a lot of cleaning prep, just a mushroom brush or a paper towel;  they require very little cutting, if they are small enough just toss into the pan;  and, they go with just about everything from grilled meat to eggs for breakfast.  Campfire mushrooms is a sauteed mushroom dish that is made with a medley of mushrooms such as cremini and portobellos.  If I can find fresh shiitakes, I like to add them to the recipe.

I could not find shittakes for this outing, but I did find fresh morels, so I splurged and added them to the mix.  I love the morels sponge like texture and woodsy taste.  The seasonings are simple, a little olive oil and fresh garlic, shallots and rosemary, all of which are easy to transport.  I use a little fresh lemon juice as well as some red wine or beef stock, which makes a rich broth for the mushrooms to bathe in, and for the grilled meat to soak up.  This recipe goes really well with a nice steak and even a juicy burger.  Guaranteed to impress even your fussiest camping guests.

Campfire Mushrooms

  • 1 pound brown cremini mushrooms, cleaned and cut into thirds
  • ¼ pound portabella mushroom, cleaned and cut into thick slices
  • ¼ pound morels, cut the very end off;  leave whole
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 spring fresh rosemary
  • ½ lemon juiced
  • drizzle of red wine or beef stock (about ¼ cup)

Start your campfire using wood;  the smoky flavor will add depth to your mushroom dish.  Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top;  add the olive oil and butter.  Heat until melted.  Add the shallots, stir, and cook for a minute.  Add the garlic and rosemary, stir.  Add the brown cremini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add the portobello mushroom, stir, and cook for another 3 – 5 minutes.  Add the lemon juice, stir and cook for a minute.  Add the wine and cook down for about 5 minutes.  Stir in the morels, and lightly heat for 3 minutes.  Serve over grilled steaks.

Pickled Mushrooms from Hey What's for Dinner Mom

Today’s post comes to us from Laura Sampson of the fabulous family food blog Hey What’s for Dinner, Mom? If this is her answer to that perennial question, we’ll be coming over for supper as well!

I’m always looking for ways to keep and preserve food in our 3 pantries, I live in Alaska, it’s what we do. The dry pantry, the cold pantry and the frozen pantry are continually being pressed into service to hold some sort of pickled, smoked or canned delicacy.

Gravlax, caviar, hand dug clams, beet relish, spiced crabapple jelly, homemade sauerkraut, smoked salmon, fresh halibut, moose hot dogs and ginger ale are a few of the favorites that have graced our shelves. When I was plotting my first post for the Mushroom Channel I knew I wanted to make something that I could make ahead and pulled out later. Something along the lines of “oh yes THESE ARE homemade….no, not hard to make at all!”, I guess spectacularly easy was the goal.

Obviously this had to be the humble pickled mushroom. A seemingly simple recipe with delightful results. Mushrooms are cleaned, cooked lightly in pickling solution and refrigerated for a week to be infused with spices, garlic and herbs. The recipe can easily be adapted to what herbs you have on hand or can be made spicy hot by the addition of a sliced pepper or two.  No question about it, this little appetizer bite is easily homemade and it is fabulous. I think you’ll agree.

Pickled Mushrooms

Ingredients

  • 1 pound button mushrooms, petite if possible
  • 1 1/2 cups white wine vinegar
  • 1 3/4 cups water
  • 2 1/2 Tablespoons of sugar
  • 1 bay leaf
  • pinch or dried chili flakes
  • 3 whole cloves
  • 1 garlic clove, peeled and smashed
  • one good pinch of salt

you will also need

2 pint jars, lids and rings, washed well

  1. Wash and pat the mushrooms dry
  2. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock
  3. In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat
  4. When boiling reduce heat to a simmer and add the mushrooms
  5. Cook the mushrooms for 5-6 minutes
  6. Remove from heat
  7. Lift the mushrooms out of the vinegar solution
  8. Cool the mushrooms and vinegar separately
  9. Once cool, divide the mushrooms between the two pint jars
  10. Cap and store in the refrigerator for up to a week

they can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be

These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.

USDA Dishes Up a New Dietary Guidelines Icon

Since the release of the 2010 Dietary Guidelines earlier this year, the team members at the Mushroom Channel have been taking steps to meet the recommendations at our own kitchen tables. Small changes here and there add up, like increasing vegetable and fruit consumption, decreasing sodium and limiting portions. Just as we’ve started to get the hang of the new guidelines, First Lady Michelle Obama, Agriculture Secretary Tom Vilsack and Surgeon General Regina Benjamin released this graphic to help guide healthy eating habits. Announcing, My Plate.

My Plate – which replaces the Food Pyramid – is a simple visual reference that reminds us how and what to eat to best meet the Dietary Guidelines.

As fellow mushroom fans, you’ll appreciate that half the plate is dedicated to fruits and veggies! Which begs the question – how do we get that many vegetables into each meal? Look no further than the mighty mushroom! Buttons, portabellas, creminis… choose your favorite variety and fold them into your favorite meals to work more vegetables, and nutrition, onto your plate. Sounds like a challenge we’re ready to take, in fact, we’re already using mushrooms in everyday recipes:

So tell us, what’s going on your plates these days?

Welcome Summer! Stuffed Mushrooms from Stetted

This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive.  No surprise there!

We’ve made it through winter, and it’s time to grill!

Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.

These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.


Stuffed Mushrooms

  • 1 pound button or baby portabella mushrooms
  • 4 ounces cream cheese, softened
  • 1 small avocado
  • 1/8 cup chopped jalapeno
  • Lemon juice
  • Panko bread crumbs

If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.