Archive for the ‘Mushroom News’ Category

Seven-Layer Portabella Burgers

Brooke from Cheeky Kitchen shares a twist on two summer favorites with a hearty portabella base.

Seven Layer Portabella Burger by Cheeky Kitchen

There are a few flavors your family already loves, so why not use them as a springboard for adding good-for-you veggies into your life? With this quick and easy dinner, inspired by the classic 7-Layer Taco Dip, you’ll have a meatless dinner on the table in 20 minutes flat. Plus, you’ll have all the added benefits mushrooms offer. More vitamins, more nutrients, more yum!

As the mom of a family full of both mushroom lovers, I love this recipe because it’s so scrumptious! It’s an affordable way to fill up hungry bellies, and easy way to cook for Meatless Monday’s, and a healthy way to indulge in flavors we typically save for potlucks, parties, and Game Day snackin’! That’s a combo I’d call win-win anyday!

7-Layer Portabella Burgers

Bunless and meatless, these vegetarian burgers fill a portabella mushroom with beans, rice, and salsa, top it all with cheese, then hit the oven for a bit of melting. Top it all off with sour cream, guac, cilantro, and scallions and you’ve got a quick dish that offers a new twist of flavors your family already loves!

Serves 4.

Ingredients:

  • 4 portabella mushrooms
  • 2/3 cup refried beans
  • 2/3 cup Mexican rice
  • 2/3 cup salsa
  • 1 cup sharp cheddar cheese
  • ½ cup guacamole
  • ½ cup sour cream
  • ¼ cup scallions, chopped
  • ¼ cup cilantro, chopped

Instructions:

  1. Preheat oven to 400 degrees. Gently pull the stem from the underside of each portabella mushroom. Gently scrape the underside clean to make room for the stuffing ingredients. Spread about 3 tablespoons refried beans, rice, and salsa in the center of the underside of each portabella mushroom. Top with cheese. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  2. Remove and top immediate with guacamole and sour cream. Sprinkle with scallions and cilantro. Serve and enjoy!

The Versatile Mushroom Strikes Again

Throughout 2014, we have been promoting “Mushroom Makeovers” which reinvent culinary favorites by adding flavorful and nutritious mushrooms to dishes. We would now like to introduce you to a different kind of Mushroom Makeover!

Mushrooms, which have long been used to add savory flavor and heartiness, have been popping up in unexpected ways. Foodies, restaurants and chefs have been putting mushrooms to the culinary test, creating a number of innovative uses for a classic ingredient. From dinner, to dessert, to your morning coffee, mushrooms have you covered. To celebrate this new era, we’ve rounded up a few of our favorite newfound uses for mushrooms:

  • Making life a little sweeter – MytoTechnology researchers have discovered an all-natural fermentation process that uses mushrooms to remove bitter and acidic tastes from food ingredients such as chocolate and coffee. Mushroom mocha, anyone?
  • Playing a role in interior design – Former chef turned USF Professor Phillip Ross has engineered a technique combining mushrooms and woodchips to create a sustainable yet sturdy material that can easily form to any mold. Hailed as an alternative to plastic, mycotecture has the opportunity to make its way into a number of everyday products including car parts, furniture and clothing.
  • Taking a sweet role in traditional desserts – A rich and decadent Truffle Flan from Flanbouyant Eats is an interesting twist on dessert that puts the versatile mushroom to the test and helps expand savory flavor across every course of your meal.

Think you’re bold enough to try your hand at a new kind of mushroom recipe? Our Shiitake Mushroom Ice Cream with Chocolate-Covered Bacon Bits offers a new, make-at-home twist on dessert. Try it as part of a 3 course mushroom feast!

Blending is Trending in Dining Halls Across the Nation

From mushroom blended cheeseburgers to crimini mushroom meatballs, blending was trending at three of the nation’s top universities. Mushroom Council representatives witnessed firsthand students’ passion for mushrooms as they toured Yale University, the University of Massachusetts, and the University of North Texas.

Mushrooms Make the “Final Cut” at Yale

In February the Mushroom Council was proud to participate in the 6th Annual Yale University Final Cut Culinary Competition. The secret ingredient of the night? Mushrooms!
Yale Final Cut Recipe Contest Secret Ingredient - Mushrooms!

Teams of students from each of the 12 residential colleges battled in an Iron Chef style format, in which they had one hour to prepare an appetizer and main course dish using fresh mushrooms and Atlantic salmon. Recipes were assessed by a panel of esteemed judges on a variety of criteria including taste, presentation and creativity.

Yale Final Cut Recipe Contest Winning Mushroom Soup

While the colleges had an hour each to complete their meals, Yale students were able to browse through the vendors and sample various products. Mushroom offerings were plentiful; crimini mushrooms sautéed in butter, shiitake mushrooms glazed with teriyaki, and mushroom bean tacos, with cheese, spicy chipotle and a tangy cilantro lime sauce were just some of samples students had the opportunity to try.

Yale Final Cut Recipe Contest Winners 2014

It was a tight race to declare the winner, but it all came down to how the appetizer and main dish paired together as a complete meal. The $1,000 grand prize and the Copper Pot Trophy went to Berkeley College for their Thai Soup dish. Branford College came in second place with their Mushroom Risotto and Grilled Salmon with Caramelized Mushrooms and Brussels Sprouts, and Trumbull College came in third, with their Pesto Salmon with Couscous and Mushroom Crepe.

 

Mushroom Mania at the University of Massachusetts

Displays over flowing with mushrooms, mushroom blended burgers, crab cakes, meatballs and wraps, and a mock-growing room featuring crimini, oyster, and shiitake mushrooms were just some of the main highlights of the University of Massachusetts’ weeklong Mushroom Mania event.

Mushroom Mania Mock Growing Room at UMASS

During the week, Mushroom Mania “toured” around campus visiting 4 of UMass’ popular dining halls. On Monday students dining at Worcester were treated to Grilled Mushroom, and Chickpea Wraps and Crimini and Pork Meatballs. Tuesday at Berkshire featured a Portabella “Burger,” Mushroom Mac N Cheese, and a Mushroom Crostini. Wednesday brought all kinds of mushroom favorites to Franklin dining hall; a Baby Bella, Caramelized Onion & Swiss Panini, Mushroom, and Potato and Chorizo Tacos topped the menu.

Mushroom Mania Menu at UMASS

The final night of Mushroom Mania festivities left students dining at Hampshire happy and satisfied; Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa, Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw, and the Classic Mushroom Blended Cheeseburger were served; all while students waited for celebrity guest, Chef Jehangir Mehta.

Chef Jehangir Mehta at UMASS Mushroom Mania

Chef Mehta, of The Next Iron Chef fame, spoke to students about the many benefits of blending mushrooms into classic meat dishes, while preparing a delicious Blended Portabella Angus Burger with Enoki Mushroom Fries.  Impressed by the mock growing room set up in the dining hall lobby, students came armed with questions, and seized the opportunity to start a discussion. Mushroom Council representatives, Steve Solomon and Brittany Stager, fielded questions and walked students through the types of mushrooms, how they are grown, and the nutritional attributes.

Chef Jehangir Mehta's Blended Burger at UMASS

The mushroom-centric week was rounded out with a special invite-only dinner hosted by Chef Jehangir Mehta at the University Club.

 

Celebrity Chef Maneet Chauhan Makes Guest Appearance at University of North Texas’ Mushroom Mania

Butternut Squash Soup, Charred Kale Caramelized Shiitake Naan Pizza, and Tandoori Portabella Burgers were just some of the offerings Chopped Judge and Food Network Superstar Chef Maneet Chauhan had planned for students during the University of North Texas’ Mushroom Mania promotion in early March.

Mushroom Mania at University of North Texas

Mushroom Mania brought fun and knowledge together at UNT’s Kerr Cafeteria. A mushroom-centric menu, an Iron-Chef style competition between campus chefs, a live cooking demonstration and sampling of Chef Maneet’s Tandoori Portabella burger had drawn students from every corner of the campus. Students were encouraged to try their hand at mushroom trivia in order to win a UNT Mushroom Mania t-shirt; a great way to engage them in conversation and allow them to ask questions. University North Texas Mushroom Burger

University North Texas Mushroom Naan Pizza

Beyond the excitement the menu and chef competition created, the Mushroom Council and UNT wanted to educate students on mushrooms as a sustainable and affordable food option that can be used to extend or replace meat in various dishes and add nutrition. Students were eager to learn about how mushrooms grow, what makes them a sustainable product, and just how beneficial they are to their health. The students and UNT faculty were beyond thrilled with Maneet’s appearance, toting Mushroom Mania as one of their best events.

How to Select and Store Mushrooms

If you’ve ever felt overwhelmed with the selection of produce at your local grocery store, you’re not alone! With so many choices available, it’s often hard to push yourself out of your culinary comfort zone and experiment with new ingredients.

With varieties of fresh mushrooms ranging from portabella, to shiitake, oyster and the classic white button, many people may not realize the diverse flavors that can be added to a dish with a generous serving of mushrooms.

In addition to being low in calories, fat-free, low-sodium and naturally gluten free, umami-rich mushrooms are a natural complement (or replacement) to the meat in dishes you may already love.  If you’ve been holding off on mushrooms because you didn’t know where to start, Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms, sending you on your way to create the mushroom dish of your dreams!

How to Select Mushrooms:

  • Purchase mushrooms that are firm with a fresh, smooth appearance. These mushrooms are best used raw in salads or for stuffing. More mature mushrooms will be softer and slightly browned — these will have more flavor, but a shorter shelf life. Chop and cook the day of purchase.
  • The surface of the mushroom should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

How to Store Mushrooms:

  • For prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but sautéed mushrooms that are frozen will keep for up to one month. They are great to have on hand to toss into any meal like pastas, sandwiches/wraps, in salads, etc.

With a little inspiration and a basket of mushrooms, you can kick up the flavor of your dishes in a brand new way. Peruse our Mushroom Meal Makeovers Pinterest board to get inspired, then make your way to the grocery store to pick some beautiful ‘shrooms! Here are a few of our favorite meals made over:

Mushrooms Take Over the Campus at University of Southern California

A weeklong mushroom-centric campaign called Mushroomapalooza kicked off this past Monday at the University of Southern California. Council Representative, Brittany Stager, was there to help educate students on the many health benefits of mushrooms, as well as take in some of the delicious mushroom items menued on campus during the week.

Interest piqued as the fresh mushrooms display was set up at Cafe 84 on the University of Southern California campus. A wide array of fresh, local and cultivated mushrooms were put on display at the cafeterias sauté station to celebrate the launch of Mushroomapalooza; a week long mushroom promotion hosted by seven campus restaurants and the Mushroom Council.

Students waited patiently at Cafe 84′s sauté station for their fill of simple sautéed mushrooms; a medley that consisted of shittake, crimini, maitake, and beech mushrooms. Mushroom pizza, risotto, salad, and soup were just some of the mouth-watering mushroom filled items that made an appearance on the cafeteria’s menu for the week.

Cafe 84, along with several other campus restaurants including McKay’s, The Lab Gastropub, Morton Fig, Lemonade, Seeds, and Traditions celebrated Mushroomapalooza by serving up fresh mushrooms all week long. Students enjoyed everything from a simple mushroom & spinach crepe served at Seeds, to crispy tempura oyster mushroom at USC’s pub, Traditions.

The students weren’t the only ones excited by the appearance of mushrooms, USC chefs showed some excitement too; “I love what you can do with all the different varieties of mushrooms. But it was important that we didn’t over think the mushroom menu at The Lab. I wanted to create dishes that were unique but still familiar – soup, flatbread, pot pie, tacos, these are all familiar pub dishes,” says Chef Joe Ledesma, who was thrilled to take part in the festivities. Chef Mikery Hatfield, Executive Chef at McKay’s, also had a great time coming up with their mushroom menu, “there are so many ways to menu mushrooms, but I wanted to really feature one new dish every day.”

Mid-week the students were invited to experience two more mushroom centric dishes, Chicken & Mushroom Vietnamese Spring Rolls and Smoked Shiitake, Kale, & Spelt Salad, prepared by Chef Eric Ernest and Chef Lance Avery at the USC Weekly Farmer’s Market. Beyond the free samples, students were eager to win a Mushroomapalooza commemorative t-shirt, taking part in USC’s “Shirts for Selfies” contest.

The Mushroom Council was 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.