Archive for the ‘Mushroom Recipe of the Week’ Category

Oyster Mushroom Spring Rolls

Adrianna from A Cozy Kitchen shares how to enjoy a cool yet zesty spring favorite during the summer using meaty, flavorful oyster mushrooms.

Mushroom Spring Rolls by A Cozy Kitchen

Spring rolls are the perfect thing to eat as the dog days of summer begin closing in on us. They’re light and fresh-tasting and require minimal cooking—it’s more an assembly-type recipe than anything else. I usually love to stuff spring rolls with seafood like shrimp or lobster but today I’m going with oyster mushrooms. They’re meaty and filling yet don’t weigh you down. The marinade consists of a bit of sugar, soy sauce, garlic, sesame oil and a few dashes of chile oil for some flavor. I like to think the ginger adds nice spice, too. The mushrooms are cooked in the sauce, giving them really great flavor. The spring rolls are stuffed with a small handful of micro greens and thinly sliced carrot, resulting in a cool, tasty summer appetizer.

 

Ingredients:

Yields 6 Spring Rolls; Serves 4

 

Spring Rolls:

1 tablespoon sesame oil
1/2-inch knob of ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 teaspoon chile oil (optional)
1 garlic clove, minced
4-5 oyster mushrooms, sliced
6 round rice wrappers
Small handful of micro greens
1 carrot, peeled and thinly sliced

 

Dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove, minced
Pinch of sesame seeds

 

Directions:

1. In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.

2. Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.

3. Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.

4. To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.

 

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.

Grilled Steak, Mushroom and Onion Kebabs

Paula of Bell’Alimento creates a juicy combination of flavors with these Grilled Steak, Mushroom and Onion Kebabs that are perfect for grilling season.

Steak and Mushroom Kebabs by Bell'Alimento

Grilling season is upon us. I for one couldn’t be happier. There’s something about the smell of ALL the things grilling away on a grill (or grill pan in this case – but feel free to use your grill). Kebabs are always a big hit whether you’re serving them up as an appetizer or the main course. After all, who doesn’t love food on sticks? The possibilities and pairings are only limited to your imagination.

These kebabs pack a flavorful punch by marinating the steak in a mixture of balsamic vinegar, olive oil, Dijon mustard and fresh rosemary. You can even make the marinade the night before (or the morning of) and then it ONLY takes about 15 minutes to pull the meal together.

Be sure to soak your skewers well before grilling. You want them waterlogged so they don’t go up in flames.

 

Grilled Steak Mushroom and Onion Kebabs

Yield: 12 Kebabs

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

 

Ingredients:

6 tablespoons olive oil

6 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

kosher salt

pepper

1 tablespoon minced fresh rosemary

18 ounces steak – cut into 24 cubes

8 ounces baby bella mushrooms – halved

1 large Vidalia onion – sliced into 12 wedges

 

Directions:

  1. Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
  2. Add steak to bowl, mix to coat. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.
  3. Soak 12 skewers in water.
  4. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  5. Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches). Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  6. Transfer to serving plate. Garnish with fresh rosemary if desired.

Mushroom and Avocado Toast

Gaby of What’s Gaby Cooking shares a cool, refreshing burst of summer flavors with this tasty mushroom and avocado artisan toast.   

Avocado Mushroom Toast by What's Gaby Cooking

People always ask me if I want to open a restaurant and I never really know how to answer them. Some days I’m not interested at all. Other times I think having a cute little breakfast/lunch café would be the sweetest thing on the planet. And I would only serve grilled cheese, various kinds of panini’s and artisan toast!  In fact, this Mushroom and Avocado Toast would be on the menu for sure!

Right? Wouldn’t that be fun? Everyone could come hang out with me for breakfast, coffee, lunch and eat some really awesome food. There could be an entire toast bar where you get to create your own artisan toast, kinda like chipotle, but for toast! Genius. It’s happening.

Mushroom and Avocado Toast would most definitely be a best seller. I mean, who wouldn’t want an open faced sandwich that’s light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens. Sounds like a winner to me!

So until my cute little toast café opens, let’s all just make these at home more often and enjoy it in the comfort of our couch!

 

Mushroom and Avocado Toast

Makes 4

Ingredients:

4 pieces whole grain bread, sliced into 1 inch thick pieces

1 avocado,

1 pint baby bella mushrooms, thinly sliced

2 tablespoons olive oil

kosher salt and freshly cracked black pepper

grated aged cheddar

micro greens

 

Directions:

1. Toast the bread for a few minutes until crisp.

2.Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and slice it into thin slices. Take ¼ of the avocado and fan it out, and then place it on top of the toast. Repeat for the remaining avocado and toast.

3. In a medium skillet, heat the olive oil over medium high heat. Add the sliced baby bellas and sauté for 8-10 minutes until golden brown. Season with salt and pepper.

4. Pile the sautéed mushrooms on top of the fanned avocado.  Sprinkle the mushrooms with the grated cheese and top with micro greens. Season with extra salt and pepper as needed and serve immediately.

Grilled Portabella, Andouille and Sweet Potato Tacos

Jennifer of Savory Simple shares a mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.

Grilled Portabella Tacos by Savory Simple

Grilling season is finally upon us! Grilling outdoors is one of my absolute favorite things about warm weather months. I can sear ingredients without setting off the smoke alarm and it’s also a great excuse to have friends over for dinner and drinks on the back porch. It’s what spring and summer are all about.

I love making grilled tacos. The charred ingredients add so much flavor and even if the filling is prepared in advance, corn tortillas can be thrown on the grill just before serving to heat things up. This recipe for grilled portabella, andouille and sweet potato tacos are spicy, sweet and a perfect way to enjoy the summer season.

Grilled Portabella, Andouille and Sweet Potato Tacos

Total Time: 15 minutes

Yields: 8 tacos

Ingredients:

  • 2 large portabella mushroom caps, wiped clean
  • 2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
  • 2 cooked smoked andouille sausage links
  • 1/4 cup olive oil
  • Juice from one lime
  • salt and pepper
  • 8 corn tortillas

Optional toppings:

  • diced jalapeños
  • cotija cheese
  • pico de gallo

Directions:

  1. Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.
  2. Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.
  3. Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.
  4. Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).
  5. Add the filling to each taco and serve with optional toppings.