Archive for the ‘Nutrition’ Category

5 Mushroom-Packed Make Ahead Meals for Back-to-School Season

By Phoebe Lapine of Feed Me Phoebe

Most people love the idea of cooking on Sunday for the week ahead. But usually the meals that come to mind resemble lasagna pan Tetris, with pieces of various shapes getting chiseled off throughout the week. It’s sometimes hard to think of healthy options beyond creamy, meaty casseroles.

Even though most of us aren’t lucky enough to be returning from summer camp, back-to-school season still marks a new beginning of sorts, as our schedules pick up again and we have to return to our daily rituals. While leaving the office at 1pm on Fridays during the summer to soak in the sun by the pool might have made cooking and entertaining a breeze, now that it’s back to business, we could all use a little help saving time in the kitchen with meals that are healthy to prepare – and mushrooms make it easy.

Here are some of my favorite mushroom-filled ideas for dishes you can make for the busy workweek ahead.

–Phoebe Lapine of Feed Me Phoebe

 

1. Mushroom Hot & Sour Soup – a great vegetarian, gluten-free spin on the Chinese takeout classic.

2. Wild Mushroom Risotto – a big batch of this hearty grain will keep you satisfied all week long. Simply add a little stock to reheat and enjoy the second time around.

3. Kale Salad with Cremini Mushrooms and Lemon Vinaigrette – kale is one of the few greens that can be pre-dressed and still last for a few days in the fridge without spoiling.

4. Portobello Mushroom Burgers with Romesco Sauce – portabellas can be grilled or baked at the beginning of the week and quickly thrown together in these sandwiches for a last minute lunchbox or dinner option.

5. Mushroom Tacos with Mexican Brown Rice – both the mushrooms and the rice are great make-ahead fillings to have in the fridge for an impromptu taco night.

 

Celebrate #ShroomTember with Life of Dad and The Mushroom Council

As we celebrate our favorite funghis during Mushroom Month, we are partnering with the Life of Dad online community  to help spread the mushroom love all month long! This lively community of Dad bloggers will be creating an overflowing basket of mushroom recipes throughout September – and you can join in the fun through a weekly recipe contest, Twitter party, and sharing your own #ShroomTember recipes on social media.

The Life of Dad community is the first-ever social network for Dads! Be on the lookout for a mushroom blendability cooking video hosted by some youthful sous chefs, blogs and a podcast that will prove that the life of a dad includes cooking delicious meals for their family.

On September 8, we’ll kick off a series of weekly #ShroomTember recipe challenges that will inspire you to get cooking with mushrooms. From easy mushroom blend meals that will please your little picky eaters to game-day appetizers, there will be a challenge for you! Get in on the #ShroomTember action with the Life of Dad community!

Join us in welcoming the Life of Dad network this upcoming Monday as we kick-off our ShroomTember celebration with our first recipe challenge – The Simple Dinner – which will consist of creating a quick meal featuring mushrooms.

Be sure to follow our #ShroomTember celebration on Twitter and Facebook.

We look forward to seeing you there!

Mushroom and Chicken Parmesan Pasta

Gaby from What’s Gaby Cooking makes weeknight dinner prep look easy with a rich mushroom and chicken blend pasta ready in 20 minutes or less.

It’s Mushroom Month and I am pretty pumped about it.  Since becoming obsessed with mushrooms a few years back during culinary school, well, I can’t be stopped. It’s always time for mushrooms and this Mushroom and Chicken Parmesan Pasta is the perfect weeknight meal!

Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal that will rock your world!! Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!

Meat + Mushrooms + a whole lotta pasta! You guys are absolutely going to love this one.

 

Mushroom and Chicken Parmesan Pasta

Ingredients

  • 10 ounces dry spaghetti
  • 2 tablespoons olive oil
  • 1 pound crimini or baby bella mushrooms, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 pound ground chicken
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped chives

Directions

  1. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
  3. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
  4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
  5. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
  6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.

Mushrooms Make Back to School Time Trendy

Summer is quickly coming to an end and “back to school” time is in full swing. While the kids might be thinking about the latest trends in clothing and back to school gear, you might be thinking about what they’ll be eating for lunch. Council Representative, Kathleen Preis, tells us how the simple mushroom is making lunch menus across the country not only tasty this school year, but trendy.

Spicy Meatballs. Philly Cheese “Steak” Sandwiches. Chili con Carne. Sounds like the menu at a gourmet restaurant, while in reality this is what your kids could be dining on this school year. That’s right; all these trendy foods have made their way to school lunch trays across the nation, all because of mushrooms.

School Foodservice Directors everywhere have had an overwhelmingly positive response to the new blendability concept – blending finely chopped mushrooms with ground meat – and have created healthier and trendier menu items for their school lunch programs.  “Mushrooms are on trend – the coolest thing to eat… We need to be on trend, we need to be serving those foods and meals that have a trendy buzz about them,” says Dayle Hayes, MS, RD, an award-winning child nutrition expert. And those buzz worthy, trendy menu items will have kids gobbling up their serving of vegetables!

So when your kids come home from school this year saying how much they loved that turkey burger with cheese and bacon, don’t fret; thanks to mushroom blendability you can be sure they ate their veggies as well!

Celebrating Success: Recipe Redux 2014

From succulent portabella steaks to crunchy vegetarian nuggets, our 2014 Recipe Redux contest participants amped up the mushrooms and packed on the flavor in 37 delicious recipes! As part of the Council’s recent partnership with registered dietitians Regan Miller-Jones, Deanna Seagrave Daly and Serena Ball of The Recipe Redux, we tasked their community of 217 registered dietitians and health bloggers with revamping classic dishes by adding meaty mushrooms to the mix.

From blending fresh, diced mushrooms seamlessly with hearty ground meats in classic bruschetta and tender burgers to replacing meat altogether in crisp spring rolls and zesty, loaded nachos, the creativity was endless. The best part is that their efforts produced delicious, healthier alternatives to our favorite meals.

Let’s celebrate our contest winners!

Congratulations are in order to all participants as we celebrate all the amazing recipes we received featuring the mushrooms we all love. Thanks from the Council for a deliciously successful program!

 

See below for a full list of recipe entries