Archive for the ‘Mushroom Recipe of the Week’ Category

Garlic Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad. Discover her recipe below.

Garlic Roasted Mushroom Salad by What's Gaby Cooking

If you follow along on Instagram, you’ll know that I’m totally obsessed with mushrooms. I literally can’t get enough! You’ll also know that I’ve recently been in Florida visiting my grandparents, and I stole one of their pans. I couldn’t help it, it was copper, gorgeous, and large and it needed to be in my life. I guess I didn’t really steal it, because I asked first, but needless to say it’s very happy in its new home.

Since then, I’ve been making an effort to cook with it, and pan-roasting just about every ingredient has been on the agenda. This Garlic Roasted Mushroom Salad has made frequent appearances and seriously couldn’t be more delicious or simple! It’s a one-pot side dish made up of roasted mushrooms that are doused in really good quality olive oil, plenty of garlic, kosher salt and pepper and then topped with arugula once it’s cooked! How easy is that? Toss it all together before you serve and it’s a side dish/salad all in one!

Enjoy!

Pan Roasted Mushroom Salad

Ingredients:

  • 16 ounces crimini mushrooms, cleaned and stem removed
  • 4 tablespoons high quality olive oil
  • 4 cloves garlic, minced
  • 2 handfuls fresh arugula
  • 2 lemon slices
  • Kosher salt and freshly cracked black pepper

Directions:

  1. Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.
  2. Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.
  3. At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.
  4. Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

Double the Mushroom Love Meatloaf

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.  

Mushroom Blendability Meatloaf by Bellalimento

Meatloaf is an American classic. Its comfort food at its finest and if you’re in our house you would be breaking a law if it’s not served with mashed potatoes. At least that’s what my Grandma told us. There is no doubt with this meatloaf that you’re going to want to have those garlic mashed potatoes to go with the divine mushroom sauce. One bite and this recipe is sure to be your family’s favorite new meatloaf recipe.

What makes this recipe so special? We’ve added mushrooms INTO the meatloaf as well as the sauce. We’ve pulsed up a portion of the mushrooms in a food processor to give the meatloaf an earthy undertone. The three varieties of meat keep it lean and mean. The sauce, well that’s the kicker. It’s full on mushroom love.

Go ahead and give it a try. We know you’ll love it as much as we do.

Blended Mushroom Meatloaf with Mushroom Sauce

Prep Time:
Cook Time:
Serves 4-6

Ingredients:

  • 4 tablespoons unsalted butter
  • 16 ounces cremini mushrooms – divided
  • kosher salt/pepper
  • 1 tablespoon fresh thyme
  • 4 tablespoons all-purpose flour
  • 2 3/4 cups broth – divided
  • 1/2 cup half/half
  • 1 1/2 pounds meatloaf blend (beef, pork, veal)
  • 1/2 onion – minced
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup panko bread crumbs
  • 1 egg – beaten

Directions:

  1. Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.
  2. Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.
  3. Preheat oven to 325 degrees.
  4. Pulse remaining 4 ounces of mushrooms in a food processor.
  5. Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.
  6. Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.
  7. Skim fat off sauce prior to serving.

Mushroom Bolognese

Cremini Mushroom Bolognese by A Cozy Kitchen

Adrianna of A Cozy Kitchen warms up your kitchen this winter with a blended Mushroom Bolognese that replaces a portion of ground beef with cremini mushrooms.

If there’s one dish I could eat every single day of my life, it would be bolognese. It is, in my opinion, the coziest of meals. There’s something incredibly comforting about eating a bowl of pasta topped with bolognese that’s been simmering on the stove for a few hours.

If you’re looking at a bolognese recipe and it doesn’t have carrots listed in the ingredients, run for the hills! The sweetness balances the acidity from the tomatoes so beautifully. In this bolognese, I wanted mushrooms and meat to complement each other, so I blended the two ingredients for a balanced ratio of 1 to 1. In this recipe, cremini mushrooms are the star. They work beautifully with the other flavors, creating a hearty meal that’s perfect for a chilly night.

Enjoy!

 

Mushroom Bolognese

Ingredients:

2 tablespoons olive oil

2 medium carrots, trimmed, peeled and diced

1 shallot, minced

3 garlic cloves, minced

3 teaspoons dried Italian seasoning

1 1/2 teaspoons red pepper flakes

5 tablespoons tomato paste

1/4 pound ground beef or pork

6-8 cremini mushrooms, diced

1 24-ounce can diced or cherry San Marzano tomatoes

2 tablespoons balsamic vinegar

3 tablespoons grated Parmesan-Reggiano, plus more for garnish

1 tablespoon unsalted butter

Italian parsley, for garnish

Directions:

1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef; using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned.

2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of water or veggie stock. Right before tossing with the pasta, add the butter and mix until melted.

3. Meanwhile, boil some salted water and cook the pasta per the box’s instructions. Toss the pasta with a few tablespoon of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and sprinkle of Italian parsley.

Serves 4

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Chipotle Mushroom Tacos by Chez Us

I am always thinking forward about how to incorporate more vegetables into our everyday meals with less emphasis on using meat.  One ingredient that I turn to time and time again is the mushroom as I like to think of it as the “other” meat when working with a recipe.  Besides being hearty, mushrooms are fat-free, cholesterol free and are a rich source of vitamin B.  What more could you ask for?

For this recipe, I replaced the meat by using finely chopped crimini mushrooms, which was seasoned with smoky chipotle peppers and adobo sauce.  Add some texture, I added slices of portobella and crimini mushrooms along with thinly sliced yellow onion.  The earthiness of the mushrooms mingles really well with the smoky chipotle.  The mushroom mixture is so flavorful, that the only extra ingredients this taco recipe needs are a little cilantro and feta.  The cilantro is cooling, and the feta is slightly tangy, which is outrageous with chipotle!

Recipe:  Chipotle Mushroom Tacos

Serves 4

Ingredients:

  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 10 medium crimini mushrooms
  • 1 large portobella mushroom
  • 2 large canned chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon adobo sauce from the peppers
  • 1 teaspoon salt
  • corn tortillas
  • cilantro
  • feta cheese
  • salsa

Directions:

  1. Pour the olive oil into a large frying pan and heat over medium heat.
  2. Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.
  3. Meanwhile, cut half of the crimini and portobella mushrooms into slices.
  4. Using a food processor, chop the remaining crimini mushrooms and set aside.
  5. Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.
  6. Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
  7. Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.
  8. To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Winter Salad Stuffed Portabella Mushrooms

Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base. 

Winter Salad Stuffed Portabella Mushrooms by Savory Simple

Winter is a time of year when our bodies crave comfort, warmth and fullness to balance the cold weather outside. At the same time, the New Year often means taking care of ourselves after the onslaught of heavy holiday meals. Personally, I like to eat a lot of salads during January and February but I know my husband doesn’t consider them to be very substantial. I have a little trick up sleeve that I use to make my favorite salads more filling – portabella mushrooms!

I love marinating and roasting portabella mushrooms and then stuffing them with assorted salads. It makes the dish more visually intriguing, while adding extra nutrition and bulk to the meal. Even better, it takes no time at all! I usually toss the mushrooms with a marinade in the morning or before going to bed and then I roast them while putting the rest of the salad ingredients together.

This winter salad uses one of my favorite whole grains, farro. I love farro because it’s high protein and has a nutty flavor, but brown rice or any other whole grain may be substituted in its place.

Winter Salad Stuffed Portabella Mushrooms

Yields: 4 servings

Ingredients:

  • 4 medium portabella mushrooms
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 cloves garlic, smashed
  • 1 cup butternut squash, diced small
  • 1 cup farro, cooked
  • 1 tablespoon shallot, minced
  • 1/3 cup dried cranberries
  • 1/3 cup pine nuts, toasted
  • 1/3 cup arugula, coarsely chopped
  • 1/4 teaspoon sea salt
  • fresh ground black pepper to taste

Directions:

  1. Wipe the mushrooms clean with a damp paper towel. Twist off the stem and use a spoon to gently remove the black gills without breaking the mushroom.
  2. Whisk together the extra virgin olive oil and balsamic vinegar. Pour into a large sealable plastic bag and add the smashed garlic cloves and mushroom caps. Seal the bag and allow the marinade to cover the mushrooms. Refrigerate for at least 30 minutes or overnight, turning the bag periodically to redistribute the marinade.
  3. Preheat the oven to 350 degrees F. Toss the butternut squash in a small amount of olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and cook until soft but not mushy, 15-20 minutes.
  4. Remove the mushrooms from the marinade (do not discard the liquid) and place them cap side down on a baking sheet. Roast for 15 minutes.
  5. While the mushrooms are roasting, combine the butternut squash, farro, shallot, dried cranberries, pine nuts, arugula, salt and pepper in a bowl with two tablespoons of the marinade.
  6. After the mushrooms have cooked for 15 minutes, remove them from the oven. Carefully pour off any liquid that has pooled in the mushrooms. Distribute the filling evenly between the mushroom caps (there might be leftover filling depending on the size of the mushrooms). Cook for another 5 minutes and then serve.