Archive for the ‘Dinner Tonight’ Category

Family Dining Made Simple with Mushrooms

Every family, across the country, always has the same discussion at some point and it starts with, “Where should we go out to eat?” With every member of the family having different preferences, it can turn into hours before you even pack in the car to head out. This year we decided to work with a few bloggers to help us identify restaurants that are perfect for any occasion, and of course, are not afraid of tossing a few mushrooms into their meals.

From date night to family burger night, take a look at our round-up of dining experiences that will take care of the guess work on your next night out.

Date Night

Lifestyle Blogger ‘Waiting on Martha’ loves to enjoy a night out with her husband, but finding a place that suits her vegetarian diet and his carnivore taste buds can occasionally be a challenge.  Seasons 52 is a perfect setting for a romantic evening out, and a menu easily adaptable based on dietary needs. Mandy ordered the Mushroom and Caramelized Onion Flatbread without steak, and loved it so much she decided to create an inspired recipe to make at home.

Family Burger Night

When the burger craving hits, look no further than your neighborhood Five Guys. With topping options galore, including Mushrooms, it’s the perfect place to satisfy a craving. Susie from We Are Not Martha went there on a Friday night with only one topping in mind – extra mushrooms. However, with grilled onions, jalapeno peppers and relish, the topping combinations are endless.

Pizza and More

California Pizza Kitchen might have pizza in the headline, but the menu goes far beyond that. While it can provide you way more than an ordinary cheese pizza, with an entire menu filled with appetizers, salads, pasta and more, it’s the perfect place for a week night or weekend. Alison from Ingredients, Inc. went with her kids where they all enjoyed a mushroom pizza on gluten-free crust. However, if you’re looking for something a little lighter their Mushroom and Spinach flatbread is just the ticket.

Now that we’ve narrowed down your options where are you heading to dinner tonight?

 

Celebrating Cinco de Mayo with Mushrooms

Cinco de Mayo Mushroom Feast

Warmer temperatures aren’t the only reason to celebrate in May. Cinco de Mayo offers the opportunity to celebrate Mexican heritage and pride through the glue that binds families cross-culturally – delicious food! Ethnic foods offer plenty of opportunities to mix up ingredients and customize your plate, seamlessly blending mushrooms into the fixings of your fiesta and is a heart healthy and delicious way to celebrate this springtime holiday. Whether your Cinco celebration is meatless or blended with your favorite protein, mushrooms’ meaty texture blend effortlessly into sizzling dishes and a perfectly seasoned mushroom goes a long way in kicking up the flavor of a Mexican meal. This Cinco de Mayo, don’t forget to mix up your party menu with the flavor only mushrooms provide. We’ve rounded up a few of our favorite recipes here:

No matter the dish, mushrooms are a perfect partner at your Cinco de Mayo fiesta!

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 by Bell'alimento

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.

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.