Archive for the ‘Health’ Category

Asian Mushroom Matzo Ball Soup

Amy from What Jew Wanna Eat puts a spin on this classic Passover staple with a bit of mushroom love.

Mushroom Matzo Ball Soup by What Jew Wanna Eat

Matzo ball soup is a traditional Passover dish made with a rich stock, tons of vegetables and hearty matzo dumplings. This Asian twist uses shitake mushrooms in the dumplings and soup, with fresh cilantro and a spicy kick from jalapeños. It’s still kosher for Passover thanks to a secret ingredient that mimics the flavor of soy sauce.

A fun addition to your Passover Seder, or a light lunch on its own, this dish can easily be vegetarian. I recommend homemade stock, but store bought works in a pinch! Feel free to leave out the jalapenos for the kids, and season to taste to amp up the flavor!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 6

Ingredients

  • 10 cups stock
  • 3 eggs
  • 1 cup matzo meal
  • ¼ cup green onions, plus more for garnish
  • ¼ cup shitake mushrooms, minced
  • ¼ cup cilantro, minced, plus more for garnish
  • ¼ teaspoon black pepper, plus more to taste
  • ¼ teaspoon salt, plus more to taste
  • 3 tablespoons olive oil
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons balsamic vinegar
  • ½ cup carrots, julienne
  • ½ cup shitake mushrooms, sliced
  • 2 jalapenos, sliced
  • 6 lime wedges

Instructions

  1. First, make your matzo balls. In a medium bowl, whisk ½ cup of stock with eggs. Then mix in matzo meal, green onions, minced shitake mushrooms, minced cilantro, garlic, olive oil, salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes.
  2. When you are ready to cook, form matzo meal concoction into about 14 1-inch balls.
  3. Now, make your soup. Bring a large stockpot of water to a boil. Lower to a simmer and add matzo balls. Cover and cook for 20-30 minutes until matzo balls puff up and are cooked through.
  4. In a separate stockpot, add remaining broth, ginger, balsamic vinegar, carrots and mushrooms and simmer for 10-15 minutes until flavors meld and carrots and mushrooms are cooked. Add matzo balls to the soup and serve with jalapeno, cilantro, green onions and lime as garnish!

A Mushroom Makeover for Every Occasion

Mushroom Makeover Spinach Stuffed Mushrooms by Yumology

*Photo and Recipe Courtesy of Yumology

As warm weather hits across the country, it’s the perfect time to think of spring makeovers. From home decorating to new clothes, a sense of renewal is on all of our minds this month. Here at the Mushroom Council our makeover is focused on something a bit more delicious.

Last month we partnered with the Mamavation community for a Mushroom Makeover weight loss challenge, where 15 food bloggers created unique, delicious and healthy mushroom meals for four weeks.

Whether you’re looking for a quick snack, dinner or a new way to enjoy mushrooms, the featured recipes below will leave you inspired to get creative with the mushrooms you just picked up from the store.

The fun doesn’t end here. We’re also hosting a #MushroomMakeover Twitter chat with the Mamavation community on April 8th at 9 PM EST. All of our bloggers will be sharing their recipe tips, and the Council will be on hand to share all of our mushroom love.

We can’t wait to see what you whip up in the kitchen this month!

Mushroom Makeover Recipes:

Garlic Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad. Discover her recipe below.

Garlic Roasted Mushroom Salad by What's Gaby Cooking

If you follow along on Instagram, you’ll know that I’m totally obsessed with mushrooms. I literally can’t get enough! You’ll also know that I’ve recently been in Florida visiting my grandparents, and I stole one of their pans. I couldn’t help it, it was copper, gorgeous, and large and it needed to be in my life. I guess I didn’t really steal it, because I asked first, but needless to say it’s very happy in its new home.

Since then, I’ve been making an effort to cook with it, and pan-roasting just about every ingredient has been on the agenda. This Garlic Roasted Mushroom Salad has made frequent appearances and seriously couldn’t be more delicious or simple! It’s a one-pot side dish made up of roasted mushrooms that are doused in really good quality olive oil, plenty of garlic, kosher salt and pepper and then topped with arugula once it’s cooked! How easy is that? Toss it all together before you serve and it’s a side dish/salad all in one!

Enjoy!

Pan Roasted Mushroom Salad

Ingredients:

  • 16 ounces crimini mushrooms, cleaned and stem removed
  • 4 tablespoons high quality olive oil
  • 4 cloves garlic, minced
  • 2 handfuls fresh arugula
  • 2 lemon slices
  • Kosher salt and freshly cracked black pepper

Directions:

  1. Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.
  2. Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.
  3. At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.
  4. Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

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.

Blendability Recognized as a Way to Transform School Lunches

Earlier this month the Mushroom Council was invited to serve mushroom blendability products at the Vendor Showcase Lunch at School Food Focus. Council Representative, Kathleen Preis, was there to demonstrate how blendability can transform school lunches.

The Mushroom Council could not have been more honored and grateful for the invitation to serve mushroom blendability at School Food FOCUS at the beginning of the month. Being surrounded by other vendors who are working towards transforming food systems to support students’ academic achievement and lifelong health, while directly benefiting farmers, regional economies, and the environment was incredibly inspiring.

The Mushroom Council Booth
At our booth we sampled a delicious blendabiliy Shroom’n Turkey Meatloaf. Foodservice directors eagerly waited for samples; all the while noting how moist and flavorful the meatloaf was – attributing all these wonderful properties to blendability. It’s amazing how mushrooms can instantly improve any dish they are paired with; that it’s no wonder why mushrooms have become a go-to ingredient for school foodservice directors.

Touring Oakland Unified School District
On the first day at School Food FOCUS we had the amazing opportunity to visit two schools in the Oakland Unified School District. Hosted by Jennifer LeBarre, the school foodservice director for OUSD, we visited the site of the central kitchen being planned for 2016, and learned the strategies being implemented to transform school food in the district. Hearing how dedicating city funds directly to the school foodservice program, and how quickly this massive project is not only being accomplished but supported, was inspirational.

After our central kitchen tour, we traveled to an East Oakland campus to eat lunch and experience “California Thursdays,” a collaborative project between Oakland Unified School District (OUSD) and the Center for Ecoliteracy, which showcases dishes made from fresh, California-grown ingredients as part of the California Food for California Kids™ initiative.

School Food Focus Lunch

Hearing the elementary schools’ favorite meal from the “California Thursday” program was a tofu and noodle dish made me certain students would absolutely devour our mushroom recipes. Capping off the tour, we visited OUSD’s school produce market and a truly spectacular school garden.

School Food Focus Garden Tour

If there is anything we can learn for Jennifer and her talented team it’s that slowly introducing scratch cooking dishes to her students and staff can ease the acclimation process and increase acceptance.

Thank you to all the foodservice directors at School Food FOCUS who now recognize mushroom blendability as a realistic technique to transform school lunch at a large district level.


School Food FOCUS, is an collaborative effort funded by the W.K. Kellogg Foundation, the Kresge Foundation, and a growing number of sponsors, individuals, and private funders,  to make school meals nationwide more healthful, regionally sourced, and sustainably produced. FOCUS aims to transform food systems to support students’ academic achievement and lifelong health, while directly benefiting farmers, regional economies, and the environment.