Archive for the ‘Mushroom Recipe of the Week’ Category

Mushroom Egg Salad

It’s National Egg Salad Week, but we’re pretty sure this mushroom egg salad from Bell’alimento will become a new every day staple. 

Mushroom Egg Salad by Bell'alimento

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

The mushrooms adds richness and texture and will have you wondering why you never tried this before.

You’ll be hard pressed to go back to your regular recipe once you’ve had a bite of this!

Experiment with different types of fresh mushrooms and breads to create an egg salad sandwich that is uniquely yours.

Mushroom Egg Salad

Yield 2 Sandwiches
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 4 ounces baby portabellas or crimini mushrooms,  chopped
  • 1/2 shallot – minced
  • kosher salt/pepper
  • 6 hardboiled eggs – peeled and sliced
  • 1/4 cup mayonnaise
  • 2 Ciabatta rolls – toasted

Directions:

  1. Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
  2. Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
  3. Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
  4. Divide egg salad between Ciabatta rolls.

Inside and Out Mushroom Burger

Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!

Inside Out Mushroom Burger

There aren’t many things better than a big fat juicy burger. They’re easy to make and pretty much a crowd pleaser. Not to mention the insane amount of variety you can add to them. The possibilities are endless. One of my favorite combos is a mushroom swiss burger. However, in preparation for grilling season I decided to go one step further and create an inside out mushroom burger. It’s double the mushrooms and double the cheese. You get both on the inside and the outside.

Mushroom and cheese lovers rejoice, your burger has arrived!

Inside Out Mushroom Burger
Paula Jones – bell’alimento
Yield 4

Ingredients:

  • 1 pound ground beef
  • kosher salt/pepper
  • 8 ounces baby Portabella, divided
  • 4 ciliegini fresh mozzarella balls
  • vegetable oil
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 4 slices provolone or Swiss cheese
  • 4 slider buns – toasted

Directions:
1. Into a large bowl add beef. Season with salt and pepper.

2. Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.

3. Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.

4. Slice remaining 6 ounces of mushrooms.

5. Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.

6. WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.

7. Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.

8. To assemble, top burgers with sautéed mushrooms and toasted slider buns.

 

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

Ingredients

  • 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

Instructions

  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!

A Mushroom Makeover for Every Occasion

Mushroom Makeover Spinach Stuffed Mushrooms by Yumology

*Photo and Recipe Courtesy of Yumology

As warm weather hits across the country, it’s the perfect time to think of spring makeovers. From home decorating to new clothes, a sense of renewal is on all of our minds this month. Here at the Mushroom Council our makeover is focused on something a bit more delicious.

Last month we partnered with the Mamavation community for a Mushroom Makeover weight loss challenge, where 15 food bloggers created unique, delicious and healthy mushroom meals for four weeks.

Whether you’re looking for a quick snack, dinner or a new way to enjoy mushrooms, the featured recipes below will leave you inspired to get creative with the mushrooms you just picked up from the store.

The fun doesn’t end here. We’re also hosting a #MushroomMakeover Twitter chat with the Mamavation community on April 8th at 9 PM EST. All of our bloggers will be sharing their recipe tips, and the Council will be on hand to share all of our mushroom love.

We can’t wait to see what you whip up in the kitchen this month!

Mushroom Makeover Recipes:

Cheesy Sausage and Mushroom Pasta Skillet

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Cheesy Sausage and Mushroom Pasta Skillet by Add a Pinch

Pasta recipes are always one of my family’s favorite dishes and thankfully this cheesy mushroom sausage pasta recipe couldn’t be simpler to make. This is a pasta recipe that no one would ever guess was so quick and easy from tasting it!

Easily adaptable to your family’s palate, you can turn up or dial down the amount of spice in this dish based on the sausage that you cook with.

Once you cook mushrooms and sausage together you won’t want to look back. Portabellas are a great pairing to add a bit of heartiness and umami to any meal. Plus, they add a serving of veggies.

I hope your family enjoys this dish as much as mine does!

Cheesy Mushroom Sausage Pasta Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
  • 1 pint portabella mushrooms, cut into quarters
  • 1 (14.5-ounce) can diced tomatoes with peppers
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 10 ounces twirl, ribbon, or elbow pasta
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, optional

Directions:

  1. Add olive oil and butter to a large, 12-inch skillet over medium heat.
  2. Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
  3. Stir in tomatoes, chicken stock and heavy cream.
  4. Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
  5. Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.