Archive for the ‘Holiday’ 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


  • 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


  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!

Love is in the Air

Mushroom Risotto

Happy Valentine’s Day! From fresh roses to culinary delights, today is certainly a wonderful occasion to share a bit of love with anyone who makes your day a little bit brighter. However, the love doesn’t have to end at midnight tonight. With a full weekend ahead of us we’re here to share a few heart healthy and delicious recipe ideas, proving the Valentine’s Day love never has to be contained to one day.

  • Pizza Stuffed Mushrooms – These Pizza Stuffed Mushrooms are as cute as a button (a white button mushroom to be exact).  The delicious flavors of a cheesy slice of pizza in one bite! Now that’s love! Courtesy of What’s Gaby Cooking.
  • Spaghetti Bolognese – Who doesn’t love the romantic spaghetti scene from Lady and The Tramp?  Put your own spin on that classic moment, with this better for you version of Spaghetti Bolognese that blends together mushrooms and meat from our friends at Mushroom Canada.
  • Mushroom Risotto with Bacon and Peas – Risotto is the perfect basis for a variety of flavors, but we’re partial to this bacon, mushroom and pea combo from Add a Pinch.
  • Mushroom Orzo with Lemon Zest and Parsley – At this point of the season we’re all ready for a bit of spring love. Get a taste of spring flavors with this Mushroom Orzo flavored with fresh lemon zest.

The love doesn’t have to end here. Be sure to check out our dedicated Valentine’s Day Board, filled with recipes to share the love all year long.


New Year, New You Recipe Round-Up

The winter holidays have come and gone, leaving extra full bellies in their trail. With a healthy lifestyle being a priority for many, this year we encourage you to make over your favorite meals with mushrooms. In addition to being a savory addition to meals that you already love, finely chopped mushrooms blend perfectly with ground beef or turkey to create lighter versions of your favorites.

To honor your pledge for a lighter lifestyle, we’re sharing a roundup of some of our favorite mushroom resources!

Mushrooms Toast 2013 and Look Forward to 2014

Bacon Blue Cheese Stuffed Mushrooms

You’ve heard of the big shiny ball drop in Time Square every New Year’s Eve, but you’ve probably never heard of the… Mushroom Drop.  Mushrooms are always fresh and seasonal in Kennett Square, Pennsylvania, the mushroom growing capital of the world, but this New Year’s Eve the mighty mushroom is taking on a whole new role.

As the clock strikes midnight this New Year’s Eve in Kennett Square, a magnificent mushroom weighing in at over 700 pounds will glide to the ground to kick off the new year. If you live nearby, you can find the details here to join in on the fun! If you’re not going to be near Kennett Square this holiday, be sure to stay tuned for highlights and photos right here on The Mushroom Channel.

No matter where you are on New Year’s Eve you can be sure to have one final indulgence before the resolutions begin with our tasty recipe ideas below!

Bacon Blue Cheese Stuffed Mushrooms

Gooey Kennett Mushroom Macaroni and Cheese

Mushroom Burger with Fried Egg and Truffle Oil via Daily Meal

Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce via Half Baked Harvest

Cheers to a wonderful 2014!

Resolve to Involve Mushrooms

Mushroom New Year

As the New Year approaches, living a healthier lifestyle tops the list of resolutions for many. Resolving to live a healthier lifestyle doesn’t mean giving up your favorite foods. Rather, making strides towards these goals can be as simple as resolving to include mushrooms in a variety of recipes this year.  Swapping or blending mushrooms into dishes you already love gives a new twist to your family’s favorite recipes.

Filled with everything from decadent party platters to burgers that keep grill-lovers on their toes, 2013 has been the year of the mushroom. To celebrate, we’re counting down to 2014 with a countdown of this year’s top “Mushroom Moments”:

What was your favorite mushroom moment of 2013?