Posts Tagged ‘dinner recipes’
Wednesday, November 9th, 2011
This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.
In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.
Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.
After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.
Leek and Mushroom Quinoa
- 1 cup quinoa
- 2 cups water
- 3 tablespoons butter
- 1 cup baby portabella mushrooms, sliced
- 1 leek, diced
- 3 tablespoons white wine
- ¼ cup blue cheese crumbles
- Salt and pepper
Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.
In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.
Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.
Makes 4 servings.
Tags: dinner recipes, Food for my family, food for my family shaina, high protein vegetarian, high protein vegetarian meals, light dinner quinoa, light fall dinner, lunch recipes, mushroom leek quinoa, mushroom quinoa, quinoa
Posted in Dinner Tonight, Featured Contributor, Portabella | 6 Comments »
Tuesday, June 14th, 2011
Today’s exceptionally summertime-friendly post comes from Denise of the beautiful food blog, Chez Us. Mushrooms in all their goodness with the smoky addition of a campfire? I need to find my tent…
It is that time of year, when we unpack our sleeping bags, air out the tent, and dust off the out-door kitchen gear. That is right it is camping season. Time to hit the high-country, take in some fresh air, and commune with nature. Let’s clear the air right away; we are not the type of campers who feel the need to bring freeze dried bags of food nor cans of soup. Why would people scrimp on eating good food just because they are camping. Food tastes so much better next to a campfire.
Planning the perfect (and easy) menu is as critical as finding the right camping spot. Camping for us is a joyously, gourmet event. One food item that is always on the menu is some sort of beef dish, as there really is nothing better than sizzling meat on the grill. We picked up a beautiful tri-tip to take on our most recent camping excursion. This cut of meat is flavorful enough without having to do a lot of seasoning. We kept it simple; lightly seasoned with maldon salt, fresh cracked black pepper, and finished with campfire mushrooms.
Campfire mushrooms can be found on most of our camping adventures. Mushrooms are very camp friendly as they are easy to transport as well as easy to prepare. They don’t require a lot of cleaning prep, just a mushroom brush or a paper towel; they require very little cutting, if they are small enough just toss into the pan; and, they go with just about everything from grilled meat to eggs for breakfast. Campfire mushrooms is a sauteed mushroom dish that is made with a medley of mushrooms such as cremini and portobellos. If I can find fresh shiitakes, I like to add them to the recipe.
I could not find shittakes for this outing, but I did find fresh morels, so I splurged and added them to the mix. I love the morels sponge like texture and woodsy taste. The seasonings are simple, a little olive oil and fresh garlic, shallots and rosemary, all of which are easy to transport. I use a little fresh lemon juice as well as some red wine or beef stock, which makes a rich broth for the mushrooms to bathe in, and for the grilled meat to soak up. This recipe goes really well with a nice steak and even a juicy burger. Guaranteed to impress even your fussiest camping guests.
Campfire Mushrooms
- 1 pound brown cremini mushrooms, cleaned and cut into thirds
- ¼ pound portabella mushroom, cleaned and cut into thick slices
- ¼ pound morels, cut the very end off; leave whole
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 1 spring fresh rosemary
- ½ lemon juiced
- drizzle of red wine or beef stock (about ¼ cup)
Start your campfire using wood; the smoky flavor will add depth to your mushroom dish. Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top; add the olive oil and butter. Heat until melted. Add the shallots, stir, and cook for a minute. Add the garlic and rosemary, stir. Add the brown cremini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft. Cooking time will depend on how hot the fire is. Add the portobello mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute. Add the wine and cook down for about 5 minutes. Stir in the morels, and lightly heat for 3 minutes. Serve over grilled steaks.
Tags: campfire mushrooms, camping recipes, chez us, chez us mushrooms, chez us recipes, dinner recipes, Featured Contributor
Posted in Uncategorized | No Comments »
Wednesday, June 1st, 2011
This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive. No surprise there!
We’ve made it through winter, and it’s time to grill!
Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.
These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.
Stuffed Mushrooms
- 1 pound button or baby portabella mushrooms
- 4 ounces cream cheese, softened
- 1 small avocado
- 1/8 cup chopped jalapeno
- Lemon juice
- Panko bread crumbs
If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.
Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.
Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.
Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.
Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.
Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.
Tags: appetizers, Button Mushroom, dinner recipes, light dinner ideas, megan myers, mushroom appetizers, Mushroom Channel, mushroom channel contributors, Mushroom Channel Featured Contributor, stetted, stuffed button mushrooms, stuffed mushrooms
Posted in Conferences, Dinner Tonight, Featured Contributor, Health, Portabella, vegetarian | No Comments »
Monday, May 2nd, 2011
Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.
I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even. Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.
With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up). His dislike for meat-like products is strong, and he declares good vegetarian burgers to be something of a myth that is talked about but does not exist. That is, he did until I changed the concept.
Rather than imitating meat, this meatless burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi takes the place of the burger. These were not only accepted, but devoured and raved about after dinner. I may just turn the carnivore yet.
Portabella and Halloumi “Burgers”
- 4 portabella mushroom caps with stems removed
- 3 ½ tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 thin slices halloumi
- 2 thick slices tomato
- Sea salt and pepper
- 1 handful basil leaves
Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and cry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.
When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.
Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot.
Makes 2 servings.
Of note:
:: For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.
:: Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.
Tags: dinner recipes, Food for my family, food for my family mushrooms, food for my family shaina, grilled halloumi, grilled portobello, halloumi recipes, meatles, meatless monday, meatless monday recipes, Mushroom Channel, mushroom sandwich recipe, Portabella, portabella burger, portabella sandwich, Portabello
Posted in Dinner Tonight, Featured Contributor, Portabella, vegetarian | 10 Comments »
Monday, April 25th, 2011
This week’s recipe post comes to the Mushroom Channel from Paula of the positively bellissima blog bell’alimento. If your family is looking for tasty ways to cut down on meat during the week, this recipe would be an excellent choice for Meatless Monday (or Tuesday, Wednesday, Thursday…you get the idea).
Vegetarian Mushroom Calzones are a quick and easy meal that you can pull together in about 30 minutes tops. It’s quick because we’ve taken a short cut and used refrigerated pizza dough. If you want to make your own pizza dough, you can find my pizza dough recipe HERE.
The filling is a classic mushroom mixture that starts by sautéing the mushrooms with butter, garlic, and parsley. A quick note: you’ll want to be sure your mushroom mixture is cool before adding it to the dough and topping with the cheese mixture. Then the assembly comes together in a snap: dough, cheeses, mushrooms, fold, seal and pop into the oven!
You can serve this with pizza sauce for dipping if desired. This recipe makes 2 very generous calzones, but can easily be doubled if necessary!
Vegetarian Mushroom Calzones
Ingredients: {Makes 2 large calzones}
- 3 tablespoons unsalted butter
- 8 ounces mushrooms – sliced
- 1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
- 2 cloves garlic – minced
- cornmeal
- 13.08 ounces of refrigerated classic pizza crust
- 1/2 cup ricotta cheese – divided
- 1/2 cup mozzarella cheese – divided
- salt/pepper
- extra virgin olive oil – enough to brush on calzones
Directions:
1. Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.
2. WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.
3. Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.
4. To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.
5. Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.
6. Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.
Tags: bel'allimento, Bell'Alimento, bell'alimento mushroom, calzone recipes, calzones, dinner recipes, meatless monday, mushroom calzone recipes, Mushrooms, vegetarian calzone recipe
Posted in Cooking Tips, Dinner Tonight, vegetarian | 1 Comment »
Thursday, April 21st, 2011
This week’s gorgeous spring recipe comes to us from Julies Raw Ambition, one of our 2011 Featured Contributors. We love the use of fresh peas to offer some sweetness to balance that beautiful umami from the mushrooms and pesto!
Walnuts with tarragon and a little bit of thyme create a decidedly French-inspired, delicious alternative to traditional basil pesto. Meaty cremini mushrooms and sweet petite peas are the perfect compliment, punctuated with freshly grated Parmesan cheese. The portion of tarragon for the pesto may seem modest, but a little goes a long way.
Farfalle with Walnut-Tarragon Pesto, Creminis, and Peas
- 16 oz package farfalle (bow-tie shaped) pasta
- 16 oz cremini mushrooms, thinly sliced
- 1/2 cup frozen petite spring peas, thawed
- 1 cup raw walnuts, lightly toasted in a dry skillet
- 2 cups loosely packed parsley (some stems are fine)
- 1/2 cup fresh parmeggiano-reggiano cheese chunks
- 1/4 cup fresh tarragon leaves
- 1 TB fresh thyme leaves
- 1 peeled garlic clove
- 1/2 cup + 2 Tbs extra virgin olive oil
- 1 TB lemon juice
- Sea salt
- freshly ground black pepper
Cook farfalle according to package instructions. Be sure to liberally salt the water. Drain and reserve a cup of pasta water.
In a large skillet, saute the mushrooms in 2 tablespoons of olive oil over medium-high heat until golden brown. Add a couple of pinches of sea salt and some freshly ground black pepper when they are near done. Turn off heat, add the cooked farfalle and set aside.
Make the pesto by first adding the garlic clove and parmesan cheese to a food processor. Pulse until crumbly, then add the walnuts. Pulse again to smaller crumbles, making sure garlic is well incorporated. Then add parsley, tarragon, and thyme. Blend until herbs are finely minced in with the cheese and walnuts. Add the lemon juice, and with the processor running, slowly drizzle in 1/2 cup of olive oil. Check the seasonings and add some pepper and a pinch or two of salt to taste.
Add the pesto, 1/4 cup at a time, and the thawed peas to the skillet. Toss, and add a little bit of pasta water to thin the pesto. Add more pesto as desired, toss again, and thin with pasta water as necessary. Serve with a wedge of parmesan cheese to grate fresh over the top.
Tags: dinner recipes, healthy lunch ideas, healthy mushroom recipes, Julie Kalivretenos, julie's raw ambition, Mushroom Recipes, mushrooms pasta, pesto, spring pasta recipes, spring recipes, walnut tarragon pesto
Posted in Uncategorized | 2 Comments »
Monday, April 4th, 2011
This post comes to us from the first of our 2011 Mushroom Channel contributors, Kimberly Morales of Poor Girl Eats Well. We love that Kimberly uses mushrooms to produce tasty and healthy meals on a budget- her first post accomplished just that and, for the record, we share her love of Chinese 5 Spice to bring the natural umami flavor out of mushroom dishes!
One of the lovely mushroom’s greatest traits is its meaty texture. For vegetarians & vegans, it’s a nice alternative to the standard meat substitutes; for meat eaters, it offers a great meatless option without losing that meaty mouth feel.
Because of this, mushrooms lend themselves to being prepared with many of the flavorings normally used in cooking meats. A recent obsession of mine is throwing Chinese five-spice powder into almost everything I’m cooking – from chicken to seitan to pork belly – so it seemed only logical that my next five-spice victim would be the almighty mushroom.
It worked like a charm. The aromatic qualities of the anise, cinnamon, ginger, fennel and cloves that make up traditional Chinese five-spice enhanced the umami of even basic white mushrooms, and the first fresh asparagus of the season complemented them beautifully. Tossed together with big, chewy udon noodles and topped off with a sweet & spicy five-spice sauce, this dish is easy to prepare, packed with nutrients, and extremely satisfying.
Serve it warm as an entrée or side dish to some grilled meats, or serve it cold over mixed greens for a simple, satisfying lunch. Either way, it’s sure to become part of any mushroom-lover’s repertoire!
Five Spice Mushrooms & Asparagus with Udon Noodles (makes 4 servings)
- 1 8 oz. package white or cremini mushrooms, sliced
- ½ lb. fresh asparagus, cut into 1” pieces
- 1 8 oz. package dried udon noodles
- 5 cups of water
- 2 T cooking oil
- 2 garlic cloves, finely chopped
- ½ t five-spice powder
- Pinch of salt
- 1/3 cup tamari or soy sauce
- ¼ cup honey
- ½ tsp cayenne pepper
- ¾ tsp five spice powder
Whisk the sauce ingredients together in a small bowl and set aside. Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).
While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus. Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.
In a large skillet, heat the oil over medium high heat. Add the garlic and cook until golden brown and fragrant. Next add the mushrooms, five-spice powder and salt, and stir-fry for 1-2 minutes. Add the blanched asparagus and cook for another 2-3 minutes, until the vegetables are tender.
Finally, add the noodles & prepared sauce to the vegetables and mix well. Serve immediately and enjoy!
Tags: asparagus, dinner recipes, Mushroom Recipes, pgew, poor girl eats well, udon recipes
Posted in Dinner Tonight, Featured Contributor, Health, vegetarian | 6 Comments »
Monday, February 7th, 2011
We’re starting this wintry week off with a gorgeous, hearty Hungarian Mushroom Soup from For the Love of Cooking. Two kinds of mushrooms, paprika and a bright lemon finish? These are a few of our favorite things…hop on over to the original post to check out the recipe!
Tags: button mushrooms, cremini mushrooms, dinner recipes, for the love of cooking, hungarian mushroom soup, lunch recipes, mushroom soup
Posted in Dinner Tonight, Health, vegetarian | No Comments »
Wednesday, January 12th, 2011
In these first few weeks of the New Year, many of us are still detoxing from the last few weeks of the old year. The rich indulgence from every angle has the larger “us” craving simpler foods that just feel good, from start to finish and then maybe some tasty leftovers for lunch. Today’s post features three recipes that will do just that, all incorporating two tasty, satiating ingredients that should be on the all-star roster for your winter menu: barley and (you guessed it!) mushrooms.
Turkey Veggie Barley Chili from Anne of Fannetastic Food
Mushroom Barley from Catherine of Weelicious
Healthy Mushroom Barley Soup from Christine of Once a Month Mom
Tags: anne petraeus, barley, barley recipes, detox recipes, dinner recipes, fannetastic food, healthy recipes, lunch recipes, mushroom barley, mushroom chili, Mushroom Recipes, mushroom soup, Mushrooms, Once a Month Mom, vegetarian, weelicious blog, weelicious catherine
Posted in Dinner Tonight, Editor Post, Health, Immune boost, Mushroom Recipe of the Week, vegetarian, wordless wednesday | No Comments »
Wednesday, December 8th, 2010
This gorgeous recipe is brought to you by Mushroom Channel contributor Colleen Levine of the family-friendly food blog Foodie Tots.
I’m sure I’m not alone in appreciating Thanksgiving as a time to indulge in all the unhealthy side dishes we tend to shy away from the rest of the year – after all, most nights of the year it would be unthinkable to have two or more types of potatoes on the table. And I can’t remember the last time I had stuffing outside of a Thanksgiving meal. Though I will confess that during college, my roommates and I would make a chicken dinner, complete with mashed potatoes from a box, gravy from a mix, and Stove Top stuffing, when we were craving home-style comfort foods. Ever since the low-carb diet craze, it seems bread-laden side dishes have become regrettably scarce.
So I decided to bring stuffing back to the dinner table – in the form of a savory mushroom bread pudding. I used two types of mushrooms, maitake and shiitake, and my usual stuffing starters of celery, onion and prosciutto. It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding. I used an American parmesan-style cheese called BellaVitano – if you can’t find it, a blend of parmesan and asiago will do just fine. The finished pudding can be served as a dinner side dish, or make it the main course with a salad on the side. And it works equally as well as a brunch dish, too.
Now I’m not a fan of hiding vegetables from my son, but I have found that vegetables often meet with less resistance when served alongside something familiar. As many preschoolers would be content eating nothing but the bread for dinner, the comforting familiarity of the bread cubes in this just may make the mushrooms go down easier if your little ones are skeptical of them. No guarantees, of course.
Mushroom Bread Pudding
Ingredients:
- 1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
- 6 ounces mushrooms, sliced
- 4 ounces prosciutto, diced
- 1/2 yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 4 large eggs
- 3 cups mushroom broth
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded asiago cheese
Instructions: Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.
In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set. Makes 8 servings.
Tags: bread pudding, colleen levine, dinner recipes, egg recipes, Foodie Tots, leftover bread recipe, Leftovers, mushroom bread pudding, mushroom recipe, rustic cooking, rustic recipes, savory bread pudding recipe, winter recipes
Posted in Dinner Tonight, Featured Contributor | 1 Comment »
