Archive for the ‘Health’ Category

Mushroom Minestrone

From Adrianna at A Cozy Kitchen

I believe we’re in what they like to call the dredge of winter. The cold won’t let up, the snow keeps coming (I’m talking about you, Northeast, Los Angeles is pretty lovely at the moment) and spring seems like it’s so close yet so far.

This mushroom minestrone is a play on the Italian classic. It’s meant for those colder months when a hug in a bowl is what everyone needs and wants. This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushroom for needed comfort. Pour ladles of this into bowl and serve them to your guests with a side of bread; coziness guaranteed.

Mushroom Minestrone by A Cozy Kitchen

Mushroom Minestrone

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil

1/2 yellow onion, peeled and diced

2 carrots, peeled diced

2 ribs of celery, sliced

Salt

2 garlic cloves, peeled and minced

1/2 of red pepper flakes

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons Parmesan-Reggiano

1 (15-ounce) can crushed tomatoes

6 cups water

3 leaves of rainbow chard, ribs removed and leaves roughly chopped

1 (15-ounce) can cannellini beans

8 cremini mushrooms, stems removed and sliced

Directions

1. In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute.  Pour in the can of tomatoes, water and give it a good mix.

2. Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

3. Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

Lighten the Holiday Table with Mushrooms for Good Nutrition Month

From juicy, roasted turkey to candied sweet potato soufflé, the delicious dishes of the holidays make it hard to believe November is Good Nutrition Month! But celebrating doesn’t require resisting the urge to fill your bellies – adding mushrooms to those staple family dishes you love adds flavor and nutritional value that everyone around the table can be thankful for.

Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide amazing umami flavor and can blend in with nearly any dish, making them the perfect addition to the holiday dinner table. Add mushrooms to grandma’s famous stuffing or mom’s one-of-a-kind turkey gravy.

Try a few of these mushroom dishes to help your family add rich flavor and nutrients to the menu this holiday season in celebration of Good Nutrition Month:

Sweet Potato Pancakes with Balsamic Maple Mushrooms – Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner.

Baked Mushroom Mac ‘n’ Cheese – Good as a holiday side dish, this mac ‘N’ cheese bursts with flavor and adds vegetables to a family favorite.

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate – This “meaty” portabella creates a festive mushroom entrée that is perfect for a holiday feast.

Mushroom Stuffing with Mushroom Gravy – This mushroom-packed stuffing recipe adds vegetables and bold flavors to a holiday staple.

5 Ways Mushrooms Ruled During National Mushroom Month

As September comes to a close, so does National Mushroom Month. This month brought lots of opportunities for mushrooms to take center stage and shine. From festivals to cooking challenges, Council Representative Bart Minor, tells us all the ways that mushrooms ruled this month!

1. Mushrooms have their own two day festival. Deep in the heart of mushroom country (Kennett Square, Pennsylvania) over 100,000 people gathered to take in everything-mushroom at The 29th Annual Mushroom Festival. The festival certainly didn’t disappoint when it came to food. Portabellos served 15,000 Portabella Cheese Steaks over the two day period, while Buona Foods served thousands of pounds of fried mushrooms. Speaking of fried mushrooms, the winner of this year’s mushroom eating contest scarfed down an astonishing 11lbs of mushrooms in only 8 minutes!

2. The Blend makes meals better. It’s never been easier to use mushrooms to transform meals. Simply chop mushrooms to match the texture of ground meat – beef, pork, chicken, turkey – and blend them into recipes such as burgers, tacos, meatloaf, lasagna, pasta sauce, or meatballs to make every day dishes more healthful and delicious. The kids will clean their plate every night!

3. Mushrooms get dads cooking! Nothing gets dads in front of the stove (or BBQ) like mushrooms. Earlier this month Life of Dad bloggers took our #ShroomTember recipe challenge. From game day favorites like Mushroom, Onion and Swiss Burgers to hearty classics like Turkey Pumpkin Mushroom Casseroles, the Life of Dad community came up with some prenominal recipe ideas.

4. Mushrooms add a boost of nutrients. They may be white and brown but they are packed full of goodness. 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. Nutrition that tastes great!

5. Mushrooms make burgers better. Tomorrow The Blend will take center stage during the Boston Globe’s “Let’s Talk About Food” event in Copley Square. Seven Boston chefs will compete 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 will then menu their “better burger” creations at their restaurants during October, so if you’re in the Boston area you’ll have the chance to try them all!

What an exciting month filled with mushroom celebrations of all sizes. Looking forward to seeing what 2015’s National Mushroom Month brings!

 

Mushroom Chicken Alfredo Lasagna

Denise of Chez Us welcomes fall comfort favorites to the menu with this mushroom, chicken alfredo twist on classic lasagna.

While it is school season for most folks, it is conference season for us, which means lots of traveling and an extra work load besides Chez Us.  When it comes to times such as this, it feels like school season around here, and a healthy and hearty meal that can last us a few days is ideal.  Or one that can go from freezer to oven to table is a welcomed pleasure after a few days on the road.  This recipe for Mushroom Chicken Alfredo Lasagna is exactly that, hearty and comfortable food for the table.  And our bellies!

I wish I could take all the credit for coming up with this recipe; but, I have to give credit to one of my 18-year-old nephews for the genius idea with flavors.  We were recently vacationing together, and over a dinner of lasagna, he wondered out loud what it would be like made with an alfredo sauce, mushrooms and chicken.  I loved the idea so much that I tucked it away until we got home, and then got busy in the kitchen.

I used lots of cremini mushrooms for this recipe; in my opinion the more the merrier!  I tried the recipe two ways, once with only mushrooms, and this time around with ground chicken.  Both ways are great, so vegetarians you can enjoy this recipe as well.  I liked using half sliced and half minced mushrooms as it added more texture to the recipe, and we are all about texture with our food.  As well, the recipe works well with fresh lasagne noodles or the no boil ones, I prefer both of these options as I find that the pasta that is boiled adds more liquid to the finished dish.

All that is left to add to this meal is a salad, some warm bread and a few hungry people.  You guys are going to dig this recipe!

 

Mushroom Chicken Alfredo Lasagna

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 small cloves garlic, finely minced
  • 1 1/2 pounds ground chicken  ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
  • 2 pounds cremini mushrooms, stem removed and dirt brushed off
  • 1 tablespoon fresh rosemary, finely minced
  • kosher salt to taste
  • black pepper to taste
  • 1 stick butter
  • 2 cups heavy cream
  • 10 ounces grated parmesan
  • nutmeg to taste
  • lasagna noodles – either fresh or no boil ones

Directions:

  1. Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices.  If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound.  Then skip the cooking chicken part of this recipe.
  2. In a large frying pan add the olive oil and thinly sliced onion.  Place over medium heat, stir, lower heat to low.  Cook the onions until lightly caramelized, stirring very often.  This will take about 15 minutes – 20 minutes.
  3. Add the garlic, stir and cook for 1 minute.
  4. Remove from the heat and place the mixture into a small bowl.
  5. Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces.  Cook over low heat for 7 minutes.
  6. Add the minced mushrooms, stir, and cook for 3 minutes.
  7. Add the sliced mushrooms, stir and cook for 5 minutes.
  8. Add the onion mixture, stir and cook for 1 minute.  Remove from the heat.
  9. Season to taste with salt and pepper.  Stir in the rosemary.  Set aside
  10. Place the butter and heavy cream into a large saucepan over medium heat.  Bring to a boil.
  11. Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth.
  12. Add a generous pinch of nutmeg to taste.  Whisk.  Set aside.
  13. Lightly oil a baking dish with a little olive oil.  Pour about 1/4 cup of the alfredo sauce on the bottom.
  14. Layer with lasagna noodles, my pan fit four across the bottom.  Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top.
  15. Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles.  I had 3 layers, ending with noodles.
  16. Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.
  17. Preheat oven to 350.  Bake 30 minutes or until bubbly and lightly golden.
  18. Let sit for 5 minutes.
  19. Serve.
  20. Eat.

 

5 Mushroom-Packed Make Ahead Meals for Back-to-School Season

By Phoebe Lapine of Feed Me Phoebe

Most people love the idea of cooking on Sunday for the week ahead. But usually the meals that come to mind resemble lasagna pan Tetris, with pieces of various shapes getting chiseled off throughout the week. It’s sometimes hard to think of healthy options beyond creamy, meaty casseroles.

Even though most of us aren’t lucky enough to be returning from summer camp, back-to-school season still marks a new beginning of sorts, as our schedules pick up again and we have to return to our daily rituals. While leaving the office at 1pm on Fridays during the summer to soak in the sun by the pool might have made cooking and entertaining a breeze, now that it’s back to business, we could all use a little help saving time in the kitchen with meals that are healthy to prepare – and mushrooms make it easy.

Here are some of my favorite mushroom-filled ideas for dishes you can make for the busy workweek ahead.

–Phoebe Lapine of Feed Me Phoebe

 

1. Mushroom Hot & Sour Soup – a great vegetarian, gluten-free spin on the Chinese takeout classic.

2. Wild Mushroom Risotto – a big batch of this hearty grain will keep you satisfied all week long. Simply add a little stock to reheat and enjoy the second time around.

3. Kale Salad with Cremini Mushrooms and Lemon Vinaigrette – kale is one of the few greens that can be pre-dressed and still last for a few days in the fridge without spoiling.

4. Portobello Mushroom Burgers with Romesco Sauce – portabellas can be grilled or baked at the beginning of the week and quickly thrown together in these sandwiches for a last minute lunchbox or dinner option.

5. Mushroom Tacos with Mexican Brown Rice – both the mushrooms and the rice are great make-ahead fillings to have in the fridge for an impromptu taco night.