Archive for the ‘Cooking Tips’ Category

Mushrooms Take a World Tour at Epcot Food & Wine Festival

You know it’s Fall when the Epcot Food and & Wine Festival takes over Disney. From celebrity chef demos and tasting seminars to 25 international marketplaces, delicious surprises can be found across the park. Council Representative, Steve Solomon, spent the day at Epcot experiencing all the festival has to offer… and even found a few mushrooms along the way!

Mushrooms embarked on their first culinary adventure at Epcot’s International Food & Wine Festival; a 60+ day event attended by more than 100,000 people. With 25 countries representing 6 continents, fresh mushrooms popped up in Africa, Italy and New Zealand, just to name a few.

Celebrity Chef Jehangir Mehta made a special guest appearance at the festival’s Party for the Senses, demoing a Mushroom & Tuna Tartare and his famous mushroom blended Graffiti Burger. The crowds “oohed and awed” over the fact that the burger was made using Angus beef and a blend of portabella, king trumpet, and button mushrooms. Other Disney chefs, including Pam Smith, Jenny Sly, and Brian Knox, took the blendability challenge during their culinary demonstrations blending fresh mushrooms with duck, turkey and beef.

Outside of the culinary demos and special events, country specific kiosks served up fresh mushrooms in many different forms. Italy served a Filetto di Pollo, con Funghi al Marsala, Canada served a Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce, and France served a Gratin de Crozet de Savoie. Most impressive was the South African Bobotie at the Africa kiosk. This traditional South African dish (reminiscent of a quiche) blended ground turkey with finely chopped mushrooms to give it a flavor that’s completely unique.

The Epcot Food & Wine Festival runs until November 10th, so if you are craving some culinary fun, excitement and maybe even some mushrooms, this festival should not be missed.

 

Pot Roast with Balsamic Mushroom Gravy

Bring tradition back to the family dinner table with this rich and savory Pot Roast recipe from Paula of Bell’Alimento - featuring a hearty and meaty balsamic mushroom gravy!  

There’s nothing more comforting in the fall/winter than a nice home-cooked pot roast. It’s a hearty stick to your ribs kind of meal. You only have about 15 minutes of prep time and then your oven does the rest of the work. Low maintenance cooking. There’s absolutely nothing fussy about this meal.

We’ve bumped up the flavors by adding balsamic vinegar that makes the gravy zing. We’ve also added (you guessed it) mushrooms. They’re the perfect complement to the beef and gravy and will make you wonder why you’ve never added them before.

We like our pot roast served with mashed potatoes so we don’t add new potatoes to ours during the cooking process. IF you’d like to add new potatoes to yours, simply add them at the stage you add the carrots and mushrooms and adjust cooking time until potatoes are tender.

 

Pot Roast with Balsamic Mushroom Gravy

Yield: 6

Prep Time: 15 minutes

Cook Time: 3.5 hours

Ingredients:

  • 3-4 pound chuck roast
  • 2 tablespoons vegetable (or canola) oil
  • kosher salt/ground pepper
  • 1 large onion – chopped
  • 1/3 cup balsamic vinegar
  • 2 1/2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh rosemary
  • 1 pound carrots
  • 8 ounces button mushrooms – quartered
  • 1 tablespoon cornstarch

Directions:

  1. Preheat oven to 300 degrees.
  2. Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.
  3. Add onion and cook until softened. Add vinegar and reduce by half.
  4. Combine broth and Dijon and pour over beef. Add rosemary. Cover. Transfer to oven and cook for 3 hours OR until meat is tender.
  5. 30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.
  6. Remove beef, carrots and mushrooms. Transfer to serving dish.
  7. Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine. Cook until mixture thickens and reduces to desired gravy consistency. Check for seasoning and add if necessary.

Spaghetti Bolognese Made Simple with Task & Tool

With temperatures dropping and days getting shorter, the crisp air of fall calls for cozying up with flavorful bowls of comfort. While intricate meals are perfect for special nights, the richest flavors can also be found in simple ingredients. An appreciation of the simplicity of both recipes and ingredients is at the core of Task & Tool, who share visual recipes that help you create great meals from beginning to end effortlessly. When we came across the Task and Tool blog, we were immediately smitten with the beauty with which the team illustrates the beauty of cooking, making it easy to follow along with the flow of the recipe.

We’re thrilled to have been able to be among the first collaborators on the site and we love their visual take on this Spaghetti Bolognese from our friends at Mushrooms Canada! Blended with mushrooms for a full and hearty taste, this satisfying sauce comes together beautifully with simple ingredients that come together in a sauce with a triple hit of umami with ground meat, mushrooms and tomato sauce. As an added bonus, the sauce keeps in the freezer for up to a month, making it the perfect prep-ahead dinner to keep on hand for busy weeknights!

Check out the rest of the Task and Tool’s illustrated recipes on their website. From simple favorites such as apple pie and cookies, to a robust paella – they all warrant a try!

Spice Up National Chili Month with Mushrooms

With a full-flavored blend of spices, a hearty bowl of  chili is hard to beat on crisp fall days. As nights get cooler and the search for a warm bowl of comfort begins, look to mushrooms to give your chili the boost of flavor you didn’t know was missing. Blending in mushrooms with ground meat in traditional chili recipes not only lowers calories, but also adds extra savory umami to accent the existing flavors in your favorite chili recipe. In honor of National Chili Month, we’ve rounded up our favorite recipes – perfect for cozying up to this fall:

  • Mexican Mushroom Chili with Beans and Barley – Paired with a fresh baguette and served piping hot, this hearty chili is a perfect dinner to cozy up to on a brisk night.
  • Chili Con Crimini – A perfect pairing for fall football, this Chili Con Crimini packs a mushroom-loving punch!
  •  Mushroom Chipotle Chili – a blended mushroom and meat base give this recipe heart without weighing it down. The spicy blend of poblano chilies and jalapenos make this recipe a go to if you’re looking for some heat.
  • Mushroom Chili – a classic take on a traditional chili recipe, this meaty, mushroom-filled recipe is best paired with crisp tortilla chips.

Still searching for inspiration? Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council give a classic chili recipe a makeover using a mixture of finely chopped mushrooms and meat as the base. More nutritious comfort food has never looked so good!

Sautéed Mushroom Asparagus Puffs

Paula from Bell’ Alimento shares a quick and delicious appetizer recipe that is sure to wow party guess at your next gathering.

These sautéed mushroom and asparagus puffs might just be your new favorite appetizer. They work for the simplest or the swankiest meal you could be serving. The recipe can be easily doubled or tripled if you’re serving a large party. It only takes one pan to pull these together and they come together in 30 minutes. How’s that for a multi-purpose appetizer.

You can use any variety of fresh mushrooms that you might have on hand. If you want to up the flavor sensation use a mixture of fresh mushrooms. It’s your party.

 

Sautéed Mushroom Asparagus Puffs

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 sheet puff pastry – thawed
• 2 tablespoons unsalted butter
• 1 shallot – minced
• 8 ounces baby bella mushrooms – sliced
• 2-3 sprigs fresh thyme
• kosher salt/black pepper
• 1/4 cup dry white wine
• 1/2 bunch fresh asparagus – trimmed

Directions:

1. Preheat oven to 400 degrees.
2. Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone        mat. Set aside.
3. Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
4. Using a slotted spoon, equally divide mushrooms between puff pastry portions.
5. To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
6. Bake for approximately 20 minute OR until puff pastry is golden and cooked through.