Archive for the ‘vegan’ Category

4 Reasons to Love Mushrooms This Month

Whether effortlessly blended in a traditional meal, or elegantly topping a savory burger, mushrooms provide the perfect finishing touch. In addition to being a tasty addition to virtually any meal, there are many reasons to be mad about mushrooms. Since February is the month to celebrate love, we’re sharing the top four out of countless reasons why mushrooms are the most lovable addition to your cooking plans!

Mushrooms are Gluten Free

Like all fruits and veggies, mushrooms are naturally gluten free making them a perfect base for modifying culinary favorites which traditionally contain gluten. Swap your wheat flour pizza crust with a portabella cap, like in this Roasted Portabella Pizza. Even hamburger buns can be recreated using mushrooms! Check out these Portabella and Halloumi “Burgers” for a fresh take on an American favorite.

Mushrooms are easily blended

The ease with which finely chopped mushrooms blend with any lean ground meat make them a delicious and healthy addition to meals your family already loves. Whether they’re blended into kid-friendly Sloppy Joes, or mixed into Mushroom, Potato and Chorizo Tacos, mushrooms provide increased nutritional benefits in a cost-effective (and tasty!) way.

Vegan

Mushrooms’ high nutritional value make them a perfect addition to anyone following a Vegan diet. The versatility of mushrooms make them a perfect partner for vegan appetizers, such as Grilled Rosemary Mushroom Skewers or a great alternative to meat in Marinated Grilled Mushrooms.

Meatless

Whether you’re full-time vegetarian, or simply a fan of Meatless Mondays, mushrooms’ hearty texture make them a perfect go-to for anyone looking for an alternative to meat in the dishes they’re whipping up. It’s easy to replace meat in a tasty breakfast such as mushroom Portabella Omelet topped with Portabella “Bacon” or atop a tangy Grilled Portabella Caesar Salad.

For more inspiration on how to incorporate tasty, nutrient rich mushrooms into your diet, check out our Mushroom Monday Pinterest board!

Chipotle Mushroom Zucchini Rolls Recipe

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

With the big game coming up soon, its time to start thinking of all those delicious appetizers and nibbles you’ll be serving. I always like to consider those that we’re entertaining with special dietary considerations that I need to take in account, such as vegetarian or gluten free needs. When we have guests, I want to be sure that everyone enjoys themselves and has plenty to eat.

One dish that I love to prepare and that everyone loves are these Chipotle Mushroom Zucchini Rolls. Oh my goodness they are delicious and believe me, you’ll want to make extras. They are a game day win for sure! With the double veggie boost from the zucchini and mushrooms, you won’t feel guilty grabbing a second helping.

 

Chipotle Mushroom Zucchini Rolls Recipe

Yields: 40 rolls Total Time: 15 minutes

Ingredients

20 whole white or portabella mushrooms, sliced in half lengthwise

10 zucchini, sliced in four slices lengthwise

2 tablespoons olive oil

1 7oz can chipotle peppers in adobo sauce

1 clove garlic, minced

¼ medium onion, diced

salt and pepper, to taste

 

Instructions

  1. Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.
  2. Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.
  3. Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.

Featured Contributor: Mediterranean Mushroom Salad Croissants from Foodie Tots

This is recipe marks our first contribution from Colleen of the family food blog,  Foodie Tots.  We love her creative, healthy take on the types of salads that are usually crammed full not so healthy additives. Welcome to the team, Colleen!

When I think about mushrooms, the first recipes that come to mind are usually heavier comfort dishes: hearty soups, creamy risotto, or rich pastas. With Memorial Day just around the corner, ushering in the summer picnic season, I thought I’d create a lighter dish. This Mediterranean-inspired, family-friendly mushroom salad is a hearty filling for sandwiches, perfect for a meal on the go.

I tried to include the same elements that make a good chicken salad: something sweet, something crunchy, and no mayo (personal preference). In this recipe, sundried tomatoes lend a sweet burst of flavor and will tide you over until tomatoes are in season later in the summer. (The tomatoes also add visual appeal for kids, who are often tempted by more colorful foods.)  Walnuts add the critical crunch, and you could up the protein content with some fresh mozzarella, too.

And should your picnic get rained out, you can take comfort in knowing that you’re still getting Vitamin D from the mushrooms.

When cooking mushrooms, use a large pan and try to keep them in a single layer. For this recipe, you may need to cook them in two batches.

Stir only once or twice, and cook until mushrooms are browned and just tender.

Mediterranean Mushroom Salad Croissants
Makes filling for 4-6 sandwiches

For the salad:
1 tablespoon olive oil
1 pound cremini mushrooms
1 1/2 ounces (1/2 cup) sundried tomatoes
1/2 cup chopped walnuts
6-8 leaves fresh basil

For the dressing:
2 tablespoons olive oil
1 tablespoon pomegranate balsamic vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon sea salt
fresh ground black pepper

For the sandwiches:
4 large croissants
1 cup baby spinach

1.  Heat olive oil in a large skillet or sauté pan over medium low heat.

2.  Clean the mushrooms gently with a damp paper towel. Cut in half lengthwise, then cut halves into quarters. Smaller mushrooms can simply be quartered; you want pieces about 1/4-inch thick.

3.  Cook the mushrooms until browned and tender, about 10 minutes, stirring only once or twice. You may want to cook them in two batches, as they’ll brown better in a single layer.

4. While the mushrooms cook, coarsely chop sundried tomatoes, walnuts and basil. Place in a mixing bowl.

5.  Whisk together the dressing ingredients in a separate small bowl, set aside.

6. Combine cooked mushrooms with the tomato, walnut and basil mixture. Add dressing and toss gently to combine. Let rest 10 minutes for flavors to meld.

7. To assemble sandwiches, slice croissants in half. Arrange a handful of spinach leaves on bottom half, then top with a generous helping of mushroom salad. Place second half of croissant on top, slice in half, and wrap up to go. Enjoy!

Editor’s Note: This recipe is vegan, simply change the suggested croissant service for a favorite vegan bread or a bed of mixed greens.

Featured Contributor: Yaki Shiitake from La Fuji Mama

Editor’s Note: Rachael is the inventive home chef behind La Fuji Mama. Now a mother of two, many of her dishes take inspiration from the time she spent living in Japan. While she’s no stranger to mushrooms (the Japanese diet are rich with them), this is her first post for the Mushroom Channel. Check out her recipe below but make the jump over to her main site when you’re done!

Yakitori, a dish of chicken threaded on skewers and cooked over a charcoal fire, is one of those foods that I start to crave when the weather turns sunny and warm. With all the beautiful weather we’ve been having, I decided it was time to break out the bamboo skewers and make some. Instead of making the traditional chicken skewers, I used fresh shiitake mushrooms and sliced scallions. Shiitake mushrooms, a native fungi of Japan, have a rich meaty and slightly smokey flavor. These mushrooms are fat free and a great source of protein, iron, dietary fiber, and vitamin C. Grilling them brings out their wonderful meaty flavor. You’ll find you won’t miss the chicken!

This is also a great way to introduce kids to shiitake mushrooms. I’ve found that kids are more receptive to anything served on a stick. Case in point—when my three year old saw we were making yakitori, she got very excited and told me, “I want some!” She didn’t even know what we were putting on those skewers!

Yakitori, a dish of chicken threaded on skewers and cooked over a charcoal fire, is one of those foods that I start to crave when the weather turns sunny and warm. With all the beautiful weather we’ve been having, I decided it was time to break out the bamboo skewers and make some. Instead of making the traditional chicken skewers, I used fresh shiitake mushrooms and sliced scallions. Shiitake mushrooms, a native fungi of Japan, have a rich meaty and slightly smokey flavor. These mushrooms are fat free and a great source of protein, iron, dietary fiber, and vitamin C. Grilling them brings out their wonderful meaty flavor. You’ll find you won’t miss the chicken!

When you are buying shiitake mushrooms, look for mushrooms that are plump, firm, and clean, and avoid any that have wet slimy spots on them or are wrinkled. They can be stored in the refrigerator in a loosely closed paper bag for about a week until you are ready to use them. Making the skewers is easy. You simple clean the mushrooms and discard their stems, and wash and cut the scallions into pieces. Then you thread the mushrooms and scallions onto the skewers. Make sure to soak your bamboo skewers beforehand so that they do not burn. Fresh shiitake mushrooms mushrooms are soft, so do not squeeze or push too hard. If you are having difficulty pushing the skewer through a mushroom, gently rotate the skewer as you are trying to push it through.

When you have finished putting the skewers together, you brush them with a tiny bit of vegetable oil and then set them on a preheated grill, with the mushrooms facing gill side up. You can also cook these skewers under the broiler. If you do this, make sure you start by cooking the skewers gill side down.

When the skewers have finished cooking and you are ready to serve them, brush them with a bit of tare (a slightly sweet and savory Japanese basting sauce) and serve them. They make a fabulous appetizer or side dish for a Spring or Summertime menu.

Yaki Shiitake (Shiitake & Scallion Yakitori)

Makes 8 skewers

For the tare (basting sauce):
½ cup soy sauce
½ cup mirin
¼ granulated sugar

For the skewers:
16 large fresh shiitake mushrooms, preferably donko
1 bunch scallions
Vegetable oil

1. Make the tare: Put the soy sauce, mirin, and sugar into a small saucepan and cook over medium-low heat. When the mixture begins to boil, reduce the heat to low, and continue cooking over low heat for 20 minutes. Skim any scum off the surface as the sauce is cooking. Set aside.

2. Make the skewers: Soak the bamboo skewers in water for 20 minutes. Preheat the grill. Clean the mushrooms with a slightly damp paper towel or cotton cloth, then cut away and discard the stems. Cut the firm white and whitish green parts of the scallions into 1 ¾ inch lengths.

3. Thread two mushrooms (lengthwise through the mushroom caps) and two pieces of scallion onto each skewer, alternating between the mushrooms and scallion pieces. Brush the mushrooms and scallions with a light layer of vegetable oil.

4. Place the skewers on the grill, with mushrooms facing gill side up. Cook the skewers until the tops of the mushroom caps are dry. Turn the skewers over (mushrooms gill side down), and cook them until the insides become wet with the mushrooms’ own juice. Turn the skewers over (mushrooms gill side up) one more time and cook for about 1 or 2 minutes more until the mushrooms and scallions are completely cooked through.

5. Remove the skewers from the grill, and with a pastry brush, baste them with the tare. Arrange the skewers on a large plate and serve.
Yakitori, a dish of chicken threaded on skewers and cooked over a charcoal fire, is one of those foods that I start to crave when the weather turns sunny and warm. With all the beautiful weather we’ve been having, I decided it was time to break out the bamboo skewers and make some. Instead of making the traditional chicken skewers, I used fresh shiitake mushrooms and sliced scallions. Shiitake mushrooms, a native fungi of Japan, have a rich meaty and slightly smokey flavor. These mushrooms are fat free and a great source of protein, iron, dietary fiber, and vitamin C. Grilling them brings out their wonderful meaty flavor. You’ll find you won’t miss the chicken!

A Mid-Week Mushroom Salad Revelation

Mushroom Celery SaladI don’t know about you, but by mid-week? I’m usually pretty tired by the time I mosey into my tiny kitchen for mealtime.  That said, few things make me feel healthier or more productive than cooking.  Lucky that we live in times with such a plethora of simple but satisfying recipes at our fingertips!

This salad was introduced to me by a friend basing it loosely on a Giada De Laurentiis creation. It’s about as easy as it gets with 4 main ingredients plus seasoning and with no cooking required, it’s my perfect midweek mushroom fix!

  • 1 pound white button mushrooms, thinly sliced
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 large celery stalks, thinly sliced crosswise
  • 1/2 cup chopped fresh parsley leaves
  • Juice of half a lemon

Directions

Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Squeeze lemon juice over the top. Serve.

The original recipe calls for sprinkled Romano as well but I find the vegan version seriously satisfying!