A Perfect Weekend Brunch

There are two ingredients for success when it comes to creating a relaxing and charming weekend brunch: delightful company and delicious food. Whether you’re a host-extraordinaire or you’ve never hosted weekend brunch, take the time to prep recipes and drinks beforehand so you can spend time socializing with guests.

I like cooking with mushrooms because I can sauté and freeze them days before the brunch then easily use them the morning of the get-together. Mushrooms are also versatile, so they make a great option to toss into a classic dish like a quiche or omelet, or a more gourmet dish that takes homemade brunch to a new level.

Reinvent typical pancakes with this recipe for Sweet Potato Pancakes with Balsamic Maple Mushrooms. It provides just the right combination of savory and sweet, and is the perfect dish to transition your plate from summer to fall.

 

When hungry guests arrive, have an appetizer ready to serve before the main event. A top-notch brunch appetizer option is Sage and Mushroom Filled Croissants. Simply prep ingredients the night before so you can throw them in the oven the morning of the brunch and make your meal seem effortless.

And brunch with friends is always better with a few fun drinks. Thankfully, Pinterest is a great source to find creative beverage ideas like a do-it-yourself Mimosa bar.

What are some of your favorite brunch recipes?

Shiitake, Fresh Corn and Chive Clafoutis

Stacie Billis from One Hungry Mama transforms a traditional dessert into a savory dinnertime dish that will quickly become a family favorite.

Move over breakfast-for-dinner, dessert-for-dinner is the new meal in town!

Well, sort of. This meal isn’t dessert, rather a savory variation of one of my favorite desserts.

Clafoutis is a super simple, versatile French dessert usually made with fruit – cherries are traditional – baked in a custard-like batter that almost turns into a very thick crepe. The best part of clafoutis is that barely any prep yields a delicious, satisfying treat.

I wanted to make it work for dinner too, so I considered ingredients that would fit a savory clafoutis. Meat didn’t seem appropriate, but I wanted something hearty. After all, this was intended to be a summer dinner that, like savory crepes or pancakes, could serve as a meal. So I decided mushrooms were the answer. Aren’t they always?

Mushrooms alone struck me as boring, at least at this point in the summer when markets are brimming with glorious produce, so I paired fresh shiitakes with corn cut straight off of the cob. I threw in chives for good measure and sprinkled the whole thing with grated Parmesan. Every single one of these decisions was good—so very good—because, as it turns out, this savory mushroom clafoutis is a new favorite go-to dinner.

It’s everything I hoped it would be: easy, fresh, laid-back and, of course, totally delicious. I can’t forget versatile, too. I’m already thinking about pairing baby bellas with thin slices of squash in a savory clafoutis for fall.

Shiitake, Fresh Corn and Chive Clafoutis

Recipe by Stacie Billis of One Hungry Mama

Ingredients

  • Unsalted butter, for greasing baking dish
  • 3 eggs
  • 1¼ cups whole milk
  • ½ cup all-purpose flour, plus more for dusting
  • ¼ teaspoon salt
  • Pinch of nutmeg
  • 3.5-ounces of shiitake mushrooms, cleaned, trimmed and sliced
  • ½ cup fresh corn kernels, cut off of the cob
  • 3 tablespoons chopped chive
  • ¼ cup grated Parmesan

Directions

1. Preheat oven to 400 degrees. Butter a 10″ flame-proof, ceramic baking dish and lightly dust with flour, tapping out excess; set aside.

2. Combine eggs, milk, flour, salt, and nutmeg in a blender or food processor and combine until smooth. Pour a thin layer of batter into the prepared dish and set it on a burner over low heat. Heat until batter sets evenly across the bottom.

3. Remove the dish from heat. Sprinkle mushrooms, corn and chives over the set batter. Pour remaining batter over the veggies, and then sprinkle the top of the batter with Parmesan. Bake for about 35 minutes until clafoutis sets. It’s done when it’s puffed and golden brown. (You can check by sticking a knife or toothpick into the center—it should come out clean.) Allow the clafoutis to cool before slicing into wedges.

 

Celebrating Breakfast with Mushrooms

It’s that time of year again! The kids are heading back-to-school, the casual days of summer are coming to a close and the daily calendar’s starting to get full of places to be and things to do. When the daily routine starts to get hectic, quick breakfasts become essential to get your family fueled and out the door. During the week, it’s a challenge to whip up a breakfast that isn’t pre-made. However, with a few staple ingredients, and plenty of mushrooms on hand, a healthy and delicious breakfast can be prepared in no time at all.

The Mushroom Channel is celebrating “Breakfast of Champions” through the month of August. Whether it’s planning for the workday routine or weekend brunch, breakfast is important and The Mushroom Channel is here to also make it enjoyable.

 

Easy Monday Breakfast
Did you ever think that a healthy and delicious egg scramble could be made in less than ten minutes? A scrumptious Mushroom Egg Scramble in a Mug takes just minutes to prepare and cook in the microwave. As an extra bonus, it’s easy enough for kids to do help prepare and eat out of their favorite mug.

Weekend Brunch
When company comes over for the weekend and you’re scrambling for ideas, impress guests with Swedish Pancakes with Mushrooms. It provides a savory twist on a classic dish. You can even add additional veggie favorites for an extra dose of nutrients!

The Leftover Breakfast
Don’t let your leftover veggies from dinner go to waste. Scramble an egg, toss in your leftover mushroom vegetable mixture and wrap it up in a burrito for a healthy on-the-go meal. To get started, check out this Mushroom Breakfast Burrito recipe.

For more delicious breakfast ideas, visit our full breakfast database  and our breakfast board on Pinterest.

Roasted Mushroom and Goat Cheese Hummus

Susie from We are Not Martha combines mushrooms and goat cheese to create a simple and unique hummus dish that you can’t find on store shelves.

I always thought people who made their own hummus were crazy. I figured you buy a container of hummus because you need a quick appetizer to serve your guests while you’re sweating over the oven cooking the main course. “Isn’t this supposed to be the easy part?,” I’d tell myself.

But then, I tried making a batch to see what the hype was all about – not for a party, mind you, but on a Sunday when I had the entire day to myself. Well, I didn’t need the whole day because it took about 5 minutes. And it took one bite for me to be sold. The most amazing thing about homemade hummus, besides the fact that it tastes so much better than anything you buy in the grocery store, is that you can make pretty much any flavor your heart desires. Sure, your local grocery store has roasted red pepper and spinach artichoke, but there’s a limit to the selection. Not so when you’re making hummus yourself.

So, next time I’m craving mushroom hummus, I can make it. It’s quick and simple, but incredibly delicious.  You don’t generally find cheese in hummus, but I just love mushrooms and goat cheese together so much and figured it would only make the hummus better. I was right. And you’ll totally impress your guests when they ask what brand the roasted mushroom and goat cheese hummus is and you say, “Thanks, I made it myself.”

Roasted Mushroom and Goat Cheese Hummus

Makes about 2 cups

Ingredients:

  • 10 oz. baby bella mushrooms, sliced
  • Olive oil for brushing, plus 3 Tbsp. for mixing
  • 2 garlic cloves, chopped
  • 1-14 oz. can chickpeas, liquid drained
  • 1/2 Cup tahini paste
  • 3 Tbsp. lemon juice
  • Salt and pepper
  • 2 tsp. cumin
  • 1 1/2 oz. goat cheese

Directions:

  1. Pre-heat oven to 450 degrees. Place sliced mushrooms and garlic on a foil-covered baking sheet and lightly brush with olive oil. Roast mushrooms in oven at 450 degrees for about 12 minutes, rotating halfway through. Mushrooms should be just beginning to brown. Let mushrooms cool to room temperature.
  2. In the bowl of a food processor, combine chickpeas, tahini, lemon, salt, pepper, cumin, and mushroom and garlic mixture and process until smooth.  Add 3 Tbsp. olive oil and process a bit more. Stir in goat cheese.
  3. Serve roasted mushroom and goat cheese hummus with pita triangles.

 

 

Mushroom Swapability Hits a Home Run with Kids and Parents

Do you ever wonder how kids react to veggies, especially mushrooms on their lunch tray? Bart Minor, our Mushroom Council Representative, shares how the mushroom swapability method went over at two recent food conferences.

The Mushroom Council recently attended the School Nutrition Association Annual National Conference in Denver, Colorado from July 15 – July 18 and immediately followed that up with a visit to the Produce Marketing Association’s Foodservice Chef Competition in California. One of our goals at each event was to talk about ways to get kids to eat their veggies. Nothing makes the case like testing a food method yourself, so we sampled mushroom swapability meatballs and tacos. The swapability method refers to replacing a portion of ground meat in a recipe with minced mushrooms to add a serving of veggies. This approach was a runaway success for its ease and tasty flavor – factors that are a hit with both parents and kids. In fact, the samples were so popular that the swapability tacos won “Best Kid’s Dish: Adults’ Choice,” and “Best Kid’s Dish: Kids’ Choice” at the PMA’s Chef Competition.

If you’re still not convinced on swapability, here are two reasons to believe:

1)  It tastes great – even hard-to-please kids say so!

2)  It adds a serving of nutritious vegetables – something parents and school lunch directors love!

Try the award-winning taco recipe yourself and become a swapability believer!

Mushroom Tacos with Salsa Verde

(yields 8 servings)

Ingredients:

Tacos

  • 2 Tbsp. olive oil
  • 1/4 lb. 85% lean ground beef
  • 3/4 lb. white button mushrooms
  • 3/4 lb. crimini mushrooms
  • 2 cups julienne of sweet onions
  • 1 Tbsp. minced garlic
  • 4 Tbsp. ground chili pepper
  • Salt and pepper, if necessary
  • Lime juice to taste
  • 8 corn tortillas
  • 1 cup shredded green cabbage
  • 2 Tbsp. chopped cilantro
  • 4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde

  • 1 large, ripe avocado, peeled, pitted and cut in 1/2-inch dice
  • 1/3 cup diced tomato
  • 1 tsp. sugar
  • 2 Tbsp. finely chopped onion
  • 1/2 tsp. seeded and minced Serrano chile
  • 1/2 tsp. minced garlic
  • 1 Tbsp. lemon or lime jice
  • 2 Tbsp. chopped cilantro
  • 1/4 tsp. sugar

Directions:

  1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes.
  2. Combine mushrooms and meat and set aside.
  3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown.
  4. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.