Archive for the ‘Fresh Mushrooms’ Category

“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!

Magnificent Mushrooms: Behind the Scenes with a Mushroom Farmer

Mushrooms are truly a magnificent piece of nature, and their growing process is more scientific and interesting than one might thing. Follow along as Council Representative, Kathleen Preis, talks to a local mushroom farmer about the fascinating world of growing mushrooms.

It’s a cold winter day here in Pennsylvania, and even with snow banks reaching up to my knees, local mushrooms are being grown and harvested today. Mushrooms are one of the only items in the produce section that are grown every single day of the year, and it’s an amazing process to learn about. Lucky for me, I am right in the heart of mushroom growing country (Kennett Square, PA), with access to dozens of family farms that grow over 60% of the US’ fresh mushrooms.

Kathleen: What exactly is a mushroom?
Mushroom Farmer: Mushrooms are fungi, which are so distinct in nature they are classified as their own kingdom – separate from plants or animals. There are thousands of fungi in the world, but only a few are edible. Most mushrooms you find in your local supermarket are grown indoors, on a mushroom farm.

Kathleen: Tell me about the mushroom growing process.
Mushroom Farmer: Mushrooms are our most unique growing vegetable, and mushroom growing is one of the most unusual stories in agriculture. Before they make their way to your plate, mushrooms go through a growing process in a highly controlled environment unlike that of any other produce.

Kathleen: Are mushrooms good for you?
Mushroom Farmer: Up until a decade ago, most believed mushrooms were consumed only for their flavor, and didn’t contribute anything nutritional. However, as we invest in more nutrition research we find mushrooms have a great nutrition story to tell! Mushrooms provide many of the nutritional attributes of produce, as well as attribute more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.

Kathleen: What’s your favorite mushroom recipe?
Mushroom Farmer: While I enjoy complex mushroom dishes like this Portabella Mushroom Burger With Crispy Mushrooms and Roasted Garlic Gorgonzola Sauce, my family and I cannot resist classic comfort foods like meatballs, tacos, and spaghetti. My current favorite is the Mushroom & Turkey Meatloaf. The mushrooms blend seamlessly with the turkey, and add moisture!

 

Mushroom Marsala Chicken Pot Pie

Paula of bell’amimento gives us a delicious meal, Mushroom Marsala Chicken Pot Pie, to warm you up from the brisk cold.

Oh baby it’s cold outside! In my neck of the east coast woods it most definitely is. Cold to me means (well besides boots and seriously soft sweaters) comfort food is cooking in my kitchen at all times. I’ve always been a fan of our family’s chicken Marsala pot pie recipe. It warms me from tip to toe and is what I crave when the temperature drops and of course when I’m under the weather.

I’m not sure why before this month I never thought to add SHROOMS to our pot pie party. After all, mushrooms and Marsala go together like sha na na na na (you get the picture). Well let’s just say that this pot pie was pretty awesome before but after the addition of shrooms it’s kinda extraordinary.

We like to use leftover roasted chicken (hello take two meals) to make ours but if you can always roast one specifically for this or pick up one from your favorite market. Pie crust or puff pastry tops this off. Go with what you like!

Mushroom Marsala Chicken Pot Pie
Paula Jones – bell’alimento
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6

Ingredients:

  • 3 tablespoons unsalted butter
  • 1 medium onion – minced
  • 1 medium potato – peeled and diced
  • 2 stalks celery – diced
  • 3 carrots – peeled and diced
  • 2 cloves garlic – minced
  • 8 ounces baby portobella mushrooms – quartered
  • 1/4 teaspoon ground nutmeg
  • salt/pepper
  • 1/4 cup Marsala
  • 2-3 cups roasted herb chicken diced
  • 1/2 cup all purpose flour
  • 2 1/2 cups homemade chicken stock
  • 1 cup heavy whipping cream
  • 1 cup frozen English peas
  • 1 pie crust – thawed

Directions:

  1. Preheat oven to 425 degrees.
  2. Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.
  3. Add Marsala and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.
  4. Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.
  5. Place pie crust across top of dish /dishes. Crimp edges.
  6. Bake for 20-25 minutes OR until crust is flaky and golden.

The Best of the Holidays with Mushrooms

The holidays are coming to close and we can’t believe how many delicious dishes we had the pleasure of trying! To celebrate the close of 2014, we are excited to share of recap of our favorite holiday recipes from this holiday season.

Sauteed Mushroom and Brie Puff Pastry Bites 
Paula of Bell’amimento gives us a delicious appetizer, Sautéed Mushroom and Brie Puff Pastry Bites, to share at our gatherings this holiday season.

Brie and Cranberry Stuffed Mushroom Bites
Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Stuffed Portabella Mushrooms
Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

Creamy Tetrazzini With Mushroom-Turkey Meatballs
Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Garlic-Bacon Mushroom Bites
Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe.

2014 Was the Year of the Mushroom

This year mushrooms were everywhere! From schools and universities, to online communities and restaurants; 2014 was most certainly the year of the mushroom! Council Representative, Kathleen Pries, breaks down the four best mushroom highlights of 2014.


1. Mushrooms Get Noticed Online. It was a record breaking year for mushroom mentions online! Serious Eats featured seven posts showcasing blended recipes of chefs Linton Hopkins and Jehangir Mehta, the Mamavation weight loss community challenged their followers to incorporate the blend into their weight loss strategy, and Life of Dad hosted a #ShroomTember recipe challenge in September. Burger Business listed blended burgers as a trend to watch, Health revealed five surprising facts about mushrooms, and the Washington Post told us why the meat-mushroom blend makes sense. The humble mushroom is definitely getting noticed.


2. Mushrooms on the Menu.
Isn’t it incredible that over 80% of all restaurants serve mushrooms? In fact, mushrooms are one of the fastest growing items on the menu. And it’s no wonder why, mushrooms are not only delicious, but versatile, adding flavour and texture to any cuisine. Some of our favorite restaurants featured mushrooms on their menus this year; Atlanta’s king of burgers, restaurateur and chef Linton Hopkins menued his blend burger, while Seasons 52 developed a new mushroom duxelle for their Signature Burger. Gordon Biersch Brewery Restaurants realized the many benefits of the Blend and introduced a Turkey and Wild Mushroom Meatloaf, and Romano’s Macaroni Grill continues to menu their Veal Marsala Meatball, which is a half-pound blended meatball that combines veal and mushrooms.

The Better Burger Project also rolled through Boston’s Copley Square in September. Seven Boston chefs competed in the “Earth and Turf: The Better Burger Challenge” in an effort to make a delicious tasting burger by blending meat with finely chopped mushrooms. All participating chefs menued their “better burger” creations at their restaurants in October.


3. Mushrooms in Schools. Mushrooms were popping up on school menus across the country this year! From Cincinnati Public Schools to the University of Washington, students were introduced to many different types of mushroom menu items. Chef Jehangir Mehta treated the students at the University of Massachusetts to his famous blended “Graffiti” burger, while Food Network celebrity chef Maneet Chauhan showcased her favourite blend dishes at the University of North Texas. In July, the Mushroom Council introduced school foodservice director to the Blend while exhibiting at SNA ANC in Boston. Many directors and showed interest and agreed the Spicy Mushroom Meatballs were the perfect way to get kids to eat their mushrooms!


4. Mushrooms as a Superfood. 2014 was also a banner year for mushroom research. A first-of-its-kind sensory study on the Blend was conducted by the Culinary Institute of America and University of California-Davis proving the flavor and nutritional benefits of the blend. A Nutrition Today manuscript was published calling for mushrooms to be crowned as their own kingdom based on their distinct nutrient and culinary characteristics. More and more, mushrooms are being recognized for the superfood they are!

We are definitely looking forward to continued success in 2015!