Archive for the ‘Fresh Mushrooms’ 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

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

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.

Soba Noodles with Sautéed Oyster Mushrooms

From Adrianna at A Cozy Kitchen

My rule for eating healthy is simple: it needs to be satisfying and quick. For some strange reason I have no problem spending hours and hours making and assembling a pie, but if it’s healthy, I want it to be speedy and painless.

For the next month and a half, I’m on a eating healthy kick so I’ve been on the hunt for a handful of recipes that are quick and easy and really delicious. Enter: this dish! One thing my body needs is good-for-me carbs. Soba noodles, made from buckwheat, helps ease my serious carb-cravings, while still staying in the “healthy” category. I love adding mushrooms to this dish, oyster mushrooms specifically, because they add this lovely meaty quality. The sauce is a mixture of soy sauce, tart ponzu and a bit of chili oil. The results are a flavorful bowl of noodles and sautéed mushrooms that will leave you totally full but still feeling super sprightly.

Serves 2-3

2 teaspoons sesame oil

1 cup oyster mushrooms, sliced

3 green onions, sliced, plus more for garnish

2 garlic cloves, minced

3 tablespoons low-sodium soy sauce

1 tablespoon ponzu

1 teaspoon chili oil

8 ounces soba noodles

2 teaspoons sesame seeds

1. Bring a medium pot with salted water to a light boil; cover and and allow to boil until you’re ready to add the noodles. In a medium sauté pan, set over medium heat, warm the sesame oil. When the oil is hot, add the oyster mushrooms, green onions, garlic cloves and mix. Pour in the soy sauce, ponzu, chili oil and tablespoon of water. Turn the heat to low so the mixture can sauté while you cook the soba noodles.

2. Meanwhile, add the soba noodles to the boiling water and cook for 2 to 3 minutes, or per the package’s instructions. When the soba noodles are ready, drain and immediately place in the sauté pan with the mushrooms. Give it a good mix, being sure the noodles are coated in the soy sauce mixture. Divide amongst bowls and garnish with a sprinkling of sesame seeds and additional slices of green onion.

“Mushroom Mania” Pops Up on USC’s Campus

The second annual Mushroomapalooza kicked off earlier this month at the University of Southern California. Mushrooms were featured on just about every menu across campus, and Council Representative, Steve Solomon, was there to cover the festivities.

Kicking off at Parkside Cafe, the Mushroomapalooza tour had students coming out in droves looking to try a dish featuring fresh mushrooms. Ten of USC’s most popular campus restaurants menued mushrooms during the weeklong celebration, prompting students to give mushrooms a try!

Head Chefs at McKay’s, The Lab Gastropub, Morton Fig, Lemonade, and Parskside, all jumped at the chance to include mushrooms in their favorite dishes. McKay’s served a Tom Kha Soup with Sweet Shrimp, Morton Fig served Grilled Lamb “Lollipops” with Polenta Cakes, Mushroom Confit, and Red Wine Mint Reduction, and The Edmondson put a twist on a classic and served Portobello “Corn Dogs” with Housemade Mushroom Ketchup and Tater Tots… just to name a few!

Midweek students were invited to the weekly campus farmer’s market for free samples of Israeli Couscous Medley of Mushrooms with Lemon Truffle Vinaigrette and Organic Tuscan Black Kale, Button Mushrooms with Kumquat Vinaigrette from Lemonade. Students were blown away by the flavor combinations, which made them eager to try more! And what would a mushroom promotion be with a t-shirt giveaway? Students couldn’t wait to get their hands on a “I don’t give a shiitake” t-shirt.

The Mushroom Council was once again proud to take part in this campaign; educating students on the many benefits of mushrooms and allowing them to experience their true versatility in all the dishes served across campus is exactly what the Council strives for. See you next year Trojans!

Asian Meatballs with Sweet Soy Sauce

Chef Billy Parisi gives us delicious blended Asian Meatballs with Sweet Soy Sauce.

March is one of my favorite months.  Not only because you get a slight glimmer of hope from the 40 degree weather in Chicago and that winter is almost over, but that it’s MARCH MADNESS!  Man do I love college sports, and especially college basketball when it’s tournament time.  I always have a few fellas over and we eat and watch basketball all day long, it’s a grown man’s bliss!  When having buddies over to eat and watch games, I always try different things because why not?  Sure there are the staples of wings, nachos and pizza, but I always like to make something a little bit different.

I know what you’re thinking, meatballs are not anything different from the norm, but I guarantee my Asian Meatballs with Sweet Soy sauce are.  Even I was shocked when I took my first bite.  The explosion of umami flavors literally made my mouth feel like the Garden of Eden, it was DELICIOUS!  The perfect combo of onion, garlic, ginger, soy, shiitake and spice left nothing more to be desired, period!

Shiitake Mushrooms   Fresh Ginger

In addition to the meatballs being delicious, they were actually pretty easy to make.  Simply remove the stems of the shiitake mushrooms and add them to a food processor along with some fresh ginger, sweet onion and garlic cloves and pulse until it becomes almost like a paste.  The shiitake mushrooms will act as an excellent filler for both flavor and moistness for the meatballs.  If you’ve seen any of my other meatball recipes you’ll notice that I add soaked bread to my recipe to ensure they are moist, well the shiitakes do that very same thing only with more delicious flavor.  If you wanted to explore a little, you could add in some oyster mushrooms for an even more delicious flavor!

Blending Asian Meatballs  Blended Asian Meatballs

Once your shiitake paste, if you will, is done, simply add it to a large bowl with all of the other delicious ingredients and get to rolling.  Once rolled out, you bake’em up at 375°, then toss them in a little Kecap Manis (Indonesian Sweetened Soy Sauce), sprinkle on a little garnish and you’re done and ready to eat.  I cannot stress enough how dang good these meatballs are, they will literally make your friends beg you to make more.  You could even take it a step further and throw them in a warm pita shell with some Kimchi to further blow your friend’s minds.

Super easy to serve with toothpicks or put them on a spoon for a nice single serving twist!

Garlic-Bacon Mushroom Bites for Award Season

Recipe courtesy of Brooke of at Cheeky Kitchen

Award season is here and you know what that means – viewing parties! We have you covered with the perfect bite-sized mushroom snack that is sure to please everyone from Birdman to Boyhood fans.

Garlic-Bacon Mushroom Bites by Cheeky Kitchen

Serves: 24


24 large cremini mushrooms

1 stick butter, melted

1 (8 ounce) package cream cheese, softened

1 large egg

1 clove garlic, very finely chopped

4 thick slices peppered bacon, cooked and finely diced

2 teaspoons sweet paprika

¼ cup green onions, chopped

Preheat oven to 425 degrees. Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching. Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up. In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving. Garnish with chopped green onions.