Archive for the ‘Lunch’ Category

Spaghetti Bolognese Made Simple with Task & Tool

With temperatures dropping and days getting shorter, the crisp air of fall calls for cozying up with flavorful bowls of comfort. While intricate meals are perfect for special nights, the richest flavors can also be found in simple ingredients. An appreciation of the simplicity of both recipes and ingredients is at the core of Task & Tool, who share visual recipes that help you create great meals from beginning to end effortlessly. When we came across the Task and Tool blog, we were immediately smitten with the beauty with which the team illustrates the beauty of cooking, making it easy to follow along with the flow of the recipe.

We’re thrilled to have been able to be among the first collaborators on the site and we love their visual take on this Spaghetti Bolognese from our friends at Mushrooms Canada! Blended with mushrooms for a full and hearty taste, this satisfying sauce comes together beautifully with simple ingredients that come together in a sauce with a triple hit of umami with ground meat, mushrooms and tomato sauce. As an added bonus, the sauce keeps in the freezer for up to a month, making it the perfect prep-ahead dinner to keep on hand for busy weeknights!

Check out the rest of the Task and Tool’s illustrated recipes on their website. From simple favorites such as apple pie and cookies, to a robust paella – they all warrant a try!

Caramelized Onion, Mushroom and Goat Cheese Tart

Jennifer of Savory Simple combines sweet, caramelized onions, decadent mushrooms and rich goat cheese in this delicious tart appetizer – perfect for holiday entertaining.  

Savory tarts are a perfect party appetizer that I especially love to serve around the holidays. People love them! This caramelized onion, mushroom and goat cheese tart is a favorite of mine because it can be mostly prepared in advance. The mushrooms and onions can be cooked up to 3 days before using so that on the day of the event, all you need to do is roll out the dough, assemble the tart and bake it. It takes very little time to come together and it’s always a crowd pleaser!

 

Caramelized Onion, Mushroom and Goat Cheese Tart

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 large or 3 small yellow onions, sliced thin
  • 6 ounces mushrooms (I used baby bellas), coarsely chopped
  • 1 spring thyme
  • 1 tablespoon balsamic vinegar
  • 1 sheet puff pastry
  • 1/4 cup goat cheese, crumbled
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten

Directions:

  1. Heat 1 tablespoon of olive oil on low in a large skillet. Have a measuring cup full of water on standby. Add the onions to the skillet along with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
  2. Clean the skillet and place back on the stovetop. Add the mushrooms, thyme leaves and a pinch of salt. Heat the mushrooms over low heat until they begin to release water. Turn the heat up to medium-low and cook the mushrooms, stirring frequently, until the water has mostly evaporated. Add the balsamic vinegar and continue stirring for another 2 minutes. Set the mushrooms aside.
  3. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll the puff pastry sheet to approximately 9×10 inches. Use a fork to poke several holes throughout the dough (this will help prevent air bubbles). Spread the caramelized onions evenly on top of the dough, leaving a small border around the ends. Top with the mushrooms, followed by the goat cheese. Sprinkle the salt on top.
  5. Use a pastry brush to add egg wash to the border of the tart (it will give the dough some color). Place the tart in the oven and bake for 20-25 minutes, until the puff pastry is cooked through. Check the tart periodically while it’s cooking to make sure air bubbles are not forming. If one appears, carefully use the tip of a knife or fork to deflate the dough, then allow it to finish cooking.
  6. Allow to cool for several minutes, and then cut and serve.

Spice Up National Chili Month with Mushrooms

With a full-flavored blend of spices, a hearty bowl of  chili is hard to beat on crisp fall days. As nights get cooler and the search for a warm bowl of comfort begins, look to mushrooms to give your chili the boost of flavor you didn’t know was missing. Blending in mushrooms with ground meat in traditional chili recipes not only lowers calories, but also adds extra savory umami to accent the existing flavors in your favorite chili recipe. In honor of National Chili Month, we’ve rounded up our favorite recipes – perfect for cozying up to this fall:

  • Mexican Mushroom Chili with Beans and Barley – Paired with a fresh baguette and served piping hot, this hearty chili is a perfect dinner to cozy up to on a brisk night.
  • Chili Con Crimini – A perfect pairing for fall football, this Chili Con Crimini packs a mushroom-loving punch!
  •  Mushroom Chipotle Chili – a blended mushroom and meat base give this recipe heart without weighing it down. The spicy blend of poblano chilies and jalapenos make this recipe a go to if you’re looking for some heat.
  • Mushroom Chili – a classic take on a traditional chili recipe, this meaty, mushroom-filled recipe is best paired with crisp tortilla chips.

Still searching for inspiration? Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council give a classic chili recipe a makeover using a mixture of finely chopped mushrooms and meat as the base. More nutritious comfort food has never looked so good!

Fill Your National Taco Day with Mushrooms

Simmer the meat, grab the spices and prepare your taste buds for a zesty assortment of flavors – tomorrow is National Taco Day! A celebration of deliciousness is in order as we pay homage to a classic Mexican staple that has for many years added spice to kitchens all over the world.

From the vibrant colors and flavors added by fresh ingredients to the piping hot meat (and mushrooms!) that stuff the shells, tacos have always made it easy to add extra personality, fun and deliciousness to dinner time! The variety of ways to enjoy this beloved handheld dish are endless – and so are the ways in which you can add mushrooms to the mix. Blend minced mushrooms with your choice of ground meat and seasonings for a taco stuffing that explodes with flavor. Or slice them thin and sauté them to have as a meaty taco topping.

Whether its breakfast, lunch or dinner – there is a mushroom, taco combo that will excite your taste buds and help extend your Taco Day celebration. We’ve collected some of our favorite mushroom taco recipes to help you enjoy the staple dish all day long.

Sausage and Mushroom Brinner Tacos – Blend sautéed mushrooms and sausage for a “Brinner” taco perfect for a late-night craving – or throw in an egg for a tasty breakfast.

Taco Salad – The mixture of flavors and textures in this delicious contradiction meal will make each bite just a little different than the last.

Taco Stuffed Baked Potato – Enjoy a big Do-It-Yourself baked potato taco toppings bar, including a mushroom based meatless taco filling!

Mediterranean Crimini Mushroom Tacos with Tahini Sauce – The tahini sauce is a perfect complement to lend creamy deliciousness to these satisfying, umami rich mushroom tacos.

Grilled Portabella, Andouille and Sweet Potato Tacos – Take on the mouthwatering combination of flavors in this Grilled Portabella, Andouille and Sweet Potato Tacos recipe.

 

 

Spaghetti with Mushroom Meatballs

Paula of Bell’Alimento brings umami-rich flavor to a dinner table classic with this signature spaghetti and mushroom blend meatball dish.

Spaghetti and meatballs make just about everyone happy (at least in our house). It’s a meal that’s simple and satisfying and ours comes together in just 20 minutes! We’ve added a little something special to our meatball recipe by blending in one of our favorite ingredients – mushrooms! Instead of having mushrooms in the tomato sauce, now they’re blended right into the meatball itself!

Our meatballs are baked not fried or cooked in the sauce itself. The recipe makes approx. 40 meatballs. While that may seem like a lot, they’re the perfect size. Not too big and not too small. It also means if you’re able to contain yourself and save some to make the perfect next day lunch – meatball subs!

 

Spaghetti with Mushroom Meatballs 

Yield: 40 meatballs

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

  • 12 ounces ground Italian sausage
  • 8 ounces baby bella mushrooms – pulsed finely
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1/4 cup whole milk
  • 1 teaspoon dried oregano
  • 1 pound spaghetti
  • 1 recipe tomato sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Into a large bowl add: sausage, mushrooms, egg, panko, milk and oregano. Mix to combine. Mixture will seem wet.
  3. Using a small/medium size cookie scoop, portion out meat mixture onto a non-stick rimmed baking sheet.
  4. Bake for approximately 20 minutes.
  5. Add meatballs to cooked tomato sauce.
  6. Serve over spaghetti (cooked according to package directions until al dente).