Archive for the ‘Dinner’ Category

Mushroom Egg Salad

It’s National Egg Salad Week, but we’re pretty sure this mushroom egg salad from Bell’alimento will become a new every day staple. 

 

Mushroom Egg Salad

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

The mushrooms adds richness and texture and will have you wondering why you never tried this before.

You’ll be hard pressed to go back to your regular recipe once you’ve had a bite of this!

Experiment with different types of fresh mushrooms and breads to create an egg salad sandwich that is uniquely yours.

Mushroom Egg Salad

Yield 2 Sandwiches
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 4 ounces baby portabellas or crimini mushrooms,  chopped
  • 1/2 shallot – minced
  • kosher salt/pepper
  • 6 hardboiled eggs – peeled and sliced
  • 1/4 cup mayonnaise
  • 2 Ciabatta rolls – toasted

Directions:

  1. Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
  2. Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
  3. Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
  4. Divide egg salad between Ciabatta rolls.

Cheesy Sausage and Mushroom Pasta Skillet

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Cheesy Sausage and Mushroom Pasta Skillet by Add a Pinch

Pasta recipes are always one of my family’s favorite dishes and thankfully this cheesy mushroom sausage pasta recipe couldn’t be simpler to make. This is a pasta recipe that no one would ever guess was so quick and easy from tasting it!

Easily adaptable to your family’s palate, you can turn up or dial down the amount of spice in this dish based on the sausage that you cook with.

Once you cook mushrooms and sausage together you won’t want to look back. Portabellas are a great pairing to add a bit of heartiness and umami to any meal. Plus, they add a serving of veggies.

I hope your family enjoys this dish as much as mine does!

Cheesy Mushroom Sausage Pasta Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
  • 1 pint portabella mushrooms, cut into quarters
  • 1 (14.5-ounce) can diced tomatoes with peppers
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 10 ounces twirl, ribbon, or elbow pasta
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, optional

Directions:

  1. Add olive oil and butter to a large, 12-inch skillet over medium heat.
  2. Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
  3. Stir in tomatoes, chicken stock and heavy cream.
  4. Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
  5. Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Seven-Minute Spring Ramen Bowl

Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget. 

 Seven-Minute Spring Mushroom Ramen Bowl by Cheeky Kitchen

Are you on the search for something quick, fresh, and healthy? We’ve got you covered! This quick and simple ramen bowl uses budget-friendly packets of premade ramen, tosses them with on-sale, in-season veggies (Bonus tip: mushrooms are always in season), and serves itself up quick, for just about $1 per bowl. Now, that is one dinner you need in your life every day!

I’ve been delighted (and slightly obsessed) with the mealtime wonder that is packet of ramen. Like a blank canvas, it’s the perfect way to start tons of quick meals, and the best part is…it costs just pennies per serving!

If you’ve always thought of ramen as a cheap college eat, it’s time to rethink this affordable, accessible mealtime starter! This easy recipe will have you happily slurping down noodles and perfectly steamed mushrooms, asparagus, and a simple poached egg in just seven minutes!

Seven-Minute Spring Ramen Bowl

Start with premade Udon noodles or packets of ramen. Both options will yield a bowl of warm, light soup in seven minutes flat.

Serves 2.

Ingredients:

  • 1 packet ramen, chicken flavored
  • ½ cup asparagus spears, cut to 3” length
  • 1 ½ cup sliced mushrooms
  • 2 ½  tablespoon sesame, avocado, or olive oil
  • ½ teaspoon lemon pepper
  • 2 cups water
  • 1 tablespoon vinegar
  • 2 eggs
  • 2 tablespoon scallions
  • 2 tablespoons cilantro

Directions:
1. In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.

2. Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.

3. Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!

Mushroom Meal Makeover: Tacos

An easy family favorite, tacos have long been a go-to for busy families looking for a quick and delicious weeknight dinner that’s customizeable to individual tastes. Between variations in shells and toppings, anyone can find a favorite with this versatile recipe. For those looking for a boost of savory umami flavor, look no further! Whether blended with ground meat or topping your favorite spice blend, mushrooms are a hearty addition to any taco recipe.

To celebrate the mighty mushroom taco, we’ve rounded up a number of our favorite recipes. You’ll also find a recipe for a basic blended mushroom taco from Cherry Creek Nutrition, perfect for anyone looking to get started in creating a signature taco that amps up the nutritional factor.

What’s your favorite way to cook up this dinner staple?

BASIC MUSHROOM/BEEF TACOS

courtesy of Cherry Creek Nutrition

2 Tbsp olive oil

1 lb white button mushroom (pulsed in food processor into small bits- not pureed!)

1 lb 97% lean ground beef (organic & grass fed if possible)/ or ground turkey or chicken

1-2 Tbsp taco seasonings or chili powder

1 tsp salt

Taco shells

shredded lettuce, diced tomatoes

Heat the oil in skillet, add mushrooms and salt. Cook for about 8-10 minutes until moisture disappears. Add ground beef, chicken or turkey, break up and cook thoroughly. Add 1-2 tbsp taco seasoning of choice and mix altogether- may need to add a little water.

Serve in taco shells, topped with shredded lettuce and chopped tomatoes. Delicious!

Double the Mushroom Love Meatloaf

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.  

Mushroom Blendability Meatloaf by Bellalimento

Meatloaf is an American classic. Its comfort food at its finest and if you’re in our house you would be breaking a law if it’s not served with mashed potatoes. At least that’s what my Grandma told us. There is no doubt with this meatloaf that you’re going to want to have those garlic mashed potatoes to go with the divine mushroom sauce. One bite and this recipe is sure to be your family’s favorite new meatloaf recipe.

What makes this recipe so special? We’ve added mushrooms INTO the meatloaf as well as the sauce. We’ve pulsed up a portion of the mushrooms in a food processor to give the meatloaf an earthy undertone. The three varieties of meat keep it lean and mean. The sauce, well that’s the kicker. It’s full on mushroom love.

Go ahead and give it a try. We know you’ll love it as much as we do.

Blended Mushroom Meatloaf with Mushroom Sauce

Prep Time:
Cook Time:
Serves 4-6

Ingredients:

  • 4 tablespoons unsalted butter
  • 16 ounces cremini mushrooms – divided
  • kosher salt/pepper
  • 1 tablespoon fresh thyme
  • 4 tablespoons all-purpose flour
  • 2 3/4 cups broth – divided
  • 1/2 cup half/half
  • 1 1/2 pounds meatloaf blend (beef, pork, veal)
  • 1/2 onion – minced
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup panko bread crumbs
  • 1 egg – beaten

Directions:

  1. Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.
  2. Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.
  3. Preheat oven to 325 degrees.
  4. Pulse remaining 4 ounces of mushrooms in a food processor.
  5. Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.
  6. Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.
  7. Skim fat off sauce prior to serving.