Archive for the ‘Dinner Tonight’ Category

Mushroom and Leek Spaghetti Carbonara

Paula of bell’alimento shares a classic Italian dish.

Spaghetti alla Carbonara is a classic Italian dish. It’s my hands down all time favorite meal and if I could I would eat it every single day. There are many twists on this classic dish and this recipe is one of them. I’ve added leeks and fresh mushrooms to the mix and it’s a twist that we’ll be twirling on our forks on a regular rotation.

We used portobello mushrooms for this recipe but any variety of fresh mushrooms would be lovely. The trick with carbonara is to multi task. While your pasta water is boiling and you are cooking your pasta to al dente perfection in your saute pan get your pancetta (or bacon) crisping. Then you’ll saute the leeks and mushrooms in the bacon goodness (hello flavor). A quick toss of the cooked spaghetti and then the egg mixture and you’re on your way to a happy happy tummy.

Mushroom and Leek Spaghetti Carbonara by Bell'alimento

Yield: 4
Prep Time: 5-10 minutes
Cook Time: 15 minutes

Ingredients:
1 tablespoon extra virgin olive oil
5 slices pancetta or thick cut bacon – cubed
1 leek – thinly sliced
8 ounces fresh mushrooms – sliced
2 whole eggs + 2 additional egg yolks – beaten
1 cup grated Parmigiano Reggiano
kosher salt/fresh cracked black pepper
1 pound spaghetti

Directions:
1. Place a large pot of generously salted water onto boil. Once boiling, add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water prior to draining.

2. Into a large saute pan add oil and heat over medium heat. Add bacon and cook until crisp. Transfer bacon to a plate lined with a paper towel. Set aside.

3. To pan add: leeks and mushrooms. Season with salt and pepper. Saute until mushrooms have softened. Remove pan from heat.

4. Into a small bowl add eggs and cheese. Season with salt and pepper.

5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture it too thick add some of the reserved pasta water.

6. Garnish with additional black pepper and additional cheese if desired.

Warm up from Winter’s Chill with Tomatoes and Mushrooms

Winter is here and the cold is setting in, but have no fear – mushrooms are here to help add warmth and savor to your meals. One of our favorite parts of winter cooking is celebrating the savory flavors of tomatoes when cooked with mushrooms. The hearty zest of tomatoes combined with the versatility of mushrooms ensure your meals are bold and comforting to keep you warm and cozy even on the coldest day.

Whether you are looking to make a quick meal, or planning for the week, mushrooms can be added to a variety of tomato based dishes that are sure to impress your friends, family and stomach. Let the happy marriage of mushrooms and tomatoes keep you warm and full this winter with one of these delicious dishes:

Mushroom Chipotle Chili: Let this delicious recipe simmer to perfection and experience the flavor burst that comes from the blend of mushrooms and meat.

Spaghetti with Mushroom Meatballs: Spaghetti and meatballs makes just about everyone happy. It’s a meal that’s simple and satisfying and comes together in just 20 minutes. We’ve added a little something special to our meatball recipe by blending in one of our favorite ingredients – mushrooms!

Mushroom Bolognese: A vegetarian twist on the classic meat filled Bolognese recipe. Thick and hearty, even your biggest carnivore will love this sauce. This is a great way to get more veggies into your meals.

Mushroom Ravioli With Tomato Dipping Sauce: Mushroom ravioli make a beautiful presentation for an appetizer, yet are hearty enough to make a full meal.

Mushroom Burgers: The Top Trend to Watch in 2015

The humble burger is making its way to the top of trends lists everywhere, but not without the addition of mushrooms. Council Representative, Kathleen Preis, gives us an inside look at the hottest restaurant trend that is sweeping the nation: mushroom burgers.

We all know it; burgers are limitless and are very adaptable, just like mushrooms. So it’s no wonder why they are making their way onto top 10 lists everywhere. Celebrity Chef and Industry Expert Mareya Ibrahim recently said, “In 2015, expect to see more mushroom blends on menus and in products.” Burger Business even suggested restaurants and burger bars will begin creating better non-meat burgers, just like Crabtree’s Kittle House Inn in Chappaqua, N.Y. did, introducing a Mushroom, Quinoa, Chickpea, and Corn burger to their menu.

Beyond flavor, there are plenty of reasons to blend or top burgers with mushrooms. Adding mushrooms to veggie burgers boosts the meatiness of the dish. Blending mushrooms into a ground beef burger yields larger patties while offering potential sodium, fat and calorie reduction. This simple, yet revolutionary way of serving healthier meals without comprising on flavor is catching on.

Give mushroom burgers a try! You can find some of our favorites at the following restaurants:

Checkers and Rally’s
Primetime Steakhouse Double
“The Primetime Steakhouse Double features two beef patties, a slice of Swiss cheese, grilled mushrooms, onions, and an Au Jus mayo, on a toasted Kaiser bun.”

Applebee’s
Mushroom Swiss “Smash” Burger
“Portobello & button mushrooms, smoky mayo & Swiss cheese”


Max and Erma’s
Turkey Avocado Swiss Burger
“Topped with sautéed mushrooms, Swiss, Avocado & Ranch dressing. The name says it all.”

Coco’s Bakery
Smoked, Gouda Mushroom Burger
“Sautéed mushrooms, smoked Gouda cheese, caramelized onions, crisp lettuce, fresh tomatoes, and mayo.”

Smash Burger
Truffle & Swiss Burger with Organic Arugula and Mushrooms

“This delicious twist on our Truffle Mushroom Swiss burger now creates a synergy of flavors with the Organic Arugula and a perfectly balanced burger packed with flavor. Also available on our grilled chicken sandwiches!”

 

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!