Archive for the ‘Cooking Tips’ Category

Savory Mushroom and Meat Hand Pies

Jennifer from Savory Simple redefines pie with a savory mushroom and meat version that is perfect for any time of the day. 

I’ve always been a fan of hand pies. Not only do they make a filling, tasty snack but they also work well as a party appetizer. These savory meat and mushroom hand pies can easily pull off either role with rave reviews. They will also stay fresh in refrigerator for several days after being prepared which is incredibly convenient on weekdays or before hosting a big event.

This is a very flexible recipe that allows the meat to mushroom ratio to be adjusted as needed and the meat can be omitted completely for a meatless version. To simplify the preparation I used store-bought pie dough (the kind that is pre-rolled for a 9-inch round dish) but feel free to substitute your favorite homemade pie dough recipe!

Savory Meat and Mushroom Hand Pies

Yields: approximately 20 3-inch hand pies

Ingredients:

  • 1/2 pound (8 ounces) ground beef
  • 3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought)
  • extra virgin olive oil as needed
  • 3/4 cup shallots, diced finely
  • 1 clove garlic, minced
  • 1 1/2 cups chopped portabella or button mushrooms
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1/4 tablespoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt, plus more as needed
  • 2 packages store-bought pie dough (4 rolls total)
  • 1/4 cup toasted pine nuts
  • 1 egg, beaten with a splash of water

Directions:

  1. In a large pan or dutch oven, saute the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.
  2. Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.
  3. Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.
  4. Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.
  5. Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.
  6. Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.

Inside and Out Mushroom Burger

Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!

Inside Out Mushroom Burger

There aren’t many things better than a big fat juicy burger. They’re easy to make and pretty much a crowd pleaser. Not to mention the insane amount of variety you can add to them. The possibilities are endless. One of my favorite combos is a mushroom swiss burger. However, in preparation for grilling season I decided to go one step further and create an inside out mushroom burger. It’s double the mushrooms and double the cheese. You get both on the inside and the outside.

Mushroom and cheese lovers rejoice, your burger has arrived!

Inside Out Mushroom Burger
Paula Jones – bell’alimento
Yield 4

Ingredients:

  • 1 pound ground beef
  • kosher salt/pepper
  • 8 ounces baby Portabella, divided
  • 4 ciliegini fresh mozzarella balls
  • vegetable oil
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 4 slices provolone or Swiss cheese
  • 4 slider buns – toasted

Directions:
1. Into a large bowl add beef. Season with salt and pepper.

2. Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.

3. Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.

4. Slice remaining 6 ounces of mushrooms.

5. Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.

6. WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.

7. Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.

8. To assemble, top burgers with sautéed mushrooms and toasted slider buns.

 

A Mushroom Makeover for Every Occasion

Mushroom Makeover Spinach Stuffed Mushrooms by Yumology

*Photo and Recipe Courtesy of Yumology

As warm weather hits across the country, it’s the perfect time to think of spring makeovers. From home decorating to new clothes, a sense of renewal is on all of our minds this month. Here at the Mushroom Council our makeover is focused on something a bit more delicious.

Last month we partnered with the Mamavation community for a Mushroom Makeover weight loss challenge, where 15 food bloggers created unique, delicious and healthy mushroom meals for four weeks.

Whether you’re looking for a quick snack, dinner or a new way to enjoy mushrooms, the featured recipes below will leave you inspired to get creative with the mushrooms you just picked up from the store.

The fun doesn’t end here. We’re also hosting a #MushroomMakeover Twitter chat with the Mamavation community on April 8th at 9 PM EST. All of our bloggers will be sharing their recipe tips, and the Council will be on hand to share all of our mushroom love.

We can’t wait to see what you whip up in the kitchen this month!

Mushroom Makeover Recipes:

How to Select and Store Mushrooms

If you’ve ever felt overwhelmed with the selection of produce at your local grocery store, you’re not alone! With so many choices available, it’s often hard to push yourself out of your culinary comfort zone and experiment with new ingredients.

With varieties of fresh mushrooms ranging from portabella, to shiitake, oyster and the classic white button, many people may not realize the diverse flavors that can be added to a dish with a generous serving of mushrooms.

In addition to being low in calories, fat-free, low-sodium and naturally gluten free, umami-rich mushrooms are a natural complement (or replacement) to the meat in dishes you may already love.  If you’ve been holding off on mushrooms because you didn’t know where to start, Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms, sending you on your way to create the mushroom dish of your dreams!

How to Select Mushrooms:

  • Purchase mushrooms that are firm with a fresh, smooth appearance. These mushrooms are best used raw in salads or for stuffing. More mature mushrooms will be softer and slightly browned — these will have more flavor, but a shorter shelf life. Chop and cook the day of purchase.
  • The surface of the mushroom should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

How to Store Mushrooms:

  • For prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but sautéed mushrooms that are frozen will keep for up to one month. They are great to have on hand to toss into any meal like pastas, sandwiches/wraps, in salads, etc.

With a little inspiration and a basket of mushrooms, you can kick up the flavor of your dishes in a brand new way. Peruse our Mushroom Meal Makeovers Pinterest board to get inspired, then make your way to the grocery store to pick some beautiful ‘shrooms! Here are a few of our favorite meals made over:

Garlic Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad. Discover her recipe below.

Garlic Roasted Mushroom Salad by What's Gaby Cooking

If you follow along on Instagram, you’ll know that I’m totally obsessed with mushrooms. I literally can’t get enough! You’ll also know that I’ve recently been in Florida visiting my grandparents, and I stole one of their pans. I couldn’t help it, it was copper, gorgeous, and large and it needed to be in my life. I guess I didn’t really steal it, because I asked first, but needless to say it’s very happy in its new home.

Since then, I’ve been making an effort to cook with it, and pan-roasting just about every ingredient has been on the agenda. This Garlic Roasted Mushroom Salad has made frequent appearances and seriously couldn’t be more delicious or simple! It’s a one-pot side dish made up of roasted mushrooms that are doused in really good quality olive oil, plenty of garlic, kosher salt and pepper and then topped with arugula once it’s cooked! How easy is that? Toss it all together before you serve and it’s a side dish/salad all in one!

Enjoy!

Pan Roasted Mushroom Salad

Ingredients:

  • 16 ounces crimini mushrooms, cleaned and stem removed
  • 4 tablespoons high quality olive oil
  • 4 cloves garlic, minced
  • 2 handfuls fresh arugula
  • 2 lemon slices
  • Kosher salt and freshly cracked black pepper

Directions:

  1. Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.
  2. Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.
  3. At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.
  4. Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.