Archive for the ‘swapability’ 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.

Blend Mushrooms Seamlessly Into Everyday Family Meals


Cooking with mushrooms puts the flavor, fun and substance into family meals by blending seamlessly with your favorite dishes while adding great nutritional value!

The Blendability technique is an easy way to make some healthy makeovers to your favorite dishes, without compromising taste and satisfaction. For a closer look – and kitchen inspiration – check out this video with Mushroom Council president, Bart Minor, and Culinary Institute of America chef, Bill Briwa.

From creamy pasta sauces to family classics like meatloaf, mushrooms are a great addition to the plate, and there are countless health and flavor benefits that will help you include mushrooms in more meals. Whether you blend them with your favorite ground meats, slice them finely and serve them in a vegetable medley or sauté them whole to stand alone as a side dish, there is always room for mushrooms on the menu. Try some of the recipes below to jump-start healthier cooking this summer!

Mushroom Pasta Sauce – Mince mushrooms and blend with zesty oils and seasonings to add to your favorite pasta sauce – perfect for a personalized twist on pasta night!

Meatball Stuffed Mushrooms – Cooking meatballs inside of hearty portabella or cremini mushroom caps makes for a delicious dish that satisfies as an appetizer or entre.

Mushroom Turkey Burger – Summer calls for burgers and this lean ground turkey and mushroom blend will become a go-to for your family cookouts.

Blended Mushroom Meatloaf with Mushroom Sauce – Comfort food at its finest.

Vegetarian Mushroom Stir-Fry – Go meatless for dinner with this vegetarian stir-fry dish that packs in the flavor with sautéed mushrooms in a rich vegetarian oyster sauce.

The Magic of Mushrooms

Our coast to coast travels gave us the chance to meet up with some of our favorite mushroom friends, like NYT bestselling author and nutritionist for NBC’s “The Biggest Loser,” Cheryl Forberg, RD. We asked Cheryl for the skinny on why she loves mushrooms, how she cooks with them and her favorite tips for simple swaps to save calories and increase the nutritional value of our meals. Here’s what she told us…

Loaded with nutrients, mushrooms are also very high in water (which makes them filling). A great addition to salads and stir-fries, they’re also delicious when stuffed and baked. Large mushrooms are excellent when grilled and make a great replacement for meat.

 

Included below is one of my favorite (quick and easy!) side dish recipes: Portabellas and Asparagus from Flavor First.

But first, its summertime, and I know lots of us are seeking easy ideas for healthy meals. In the spirit of the Council’s Swap It or Top It recipe contest, here are a few of my favorite simple swaps to cut calories, sodium and carbs; and enhances the nutritional value of your meals:

  1. Mushroom cap instead of pizza crust. This simple swap is not only an easy way to cut the carbs, but mushrooms are very low in calories. An average portabella for example has only 27 calories. Mushrooms have meaty texture, rich flavor and they’re loaded with nutrients and antioxidants.
  2. Next time you pack veggie sticks for a snack, add in red bell pepper slices. They’re loaded with antioxidants and a rich source of vitamin C. One cup of red bell pepper slices has only 20 calories and 120% of your daily supply of vitamin C
  3. Tomato or fruit salsas are also a great swap instead of sour cream on your quesadilla/burrito – a savings of more than 200 calories per ½ cup!
  4. Trying to keep your cravings under control? Spices like ginger, cinnamon, and cloves impart a hint of sweetness without added sugar.
  5. With minimal effort, you can create your own unique seasoning blends, which not only saves you money but also allows you to customize your favorite flavors and control sodium content.

 

Portabellas and Asparagus[1]

Mushrooms add such meaty richness to this vegetable side dish. Try using shiitakes or creminis as well. The earthiness of the vegetables goes especially nicely with grilled steak and a glass of red wine.

Makes 4 (1/2-cup) servings

 

Ingredients:

2 teaspoons grape seed or olive oil

3 cups sliced portabella mushrooms (about 2 large portabellas, stems and black gills removed)

2 tablespoons chopped shallots

3 cups asparagus pieces (1 1/2-inch), from about 1 pound (see note)

1 teaspoon low-sodium soy sauce

3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled

1 tablespoon grated Parmigiano-Reggiano cheese

 

Instructions:

  1. In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
  2. Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
  3. Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.

Note: Instead of asparagus, you can substitute 1 (9-ounce) bag (12 cups) fresh spinach. Add to the mushrooms, cover for a few minutes until wilted. Stir well and add remaining ingredients.

Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein

 

Byline:

One of the nation’s leading advisors on health and nutrition, Cheryl Forberg RD is a NYT bestselling author, James Beard award-winning chef and the nutritionist for NBC’s “The Biggest Loser”. For more tips and recipes visit her website at www.cherylforberg.com or follow her at TWITTERGOOGLE PLUSFACEBOOK and Pinterest 

 


[1] With permission from: FLAVOR FIRST by Cheryl Forberg, RD.  Copyright © 2011 Rodale