Posts Tagged ‘Featured Contributor’

Your New Favorite Craving: Garlic-Bacon Mushroom Bites

Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe. 

You’ve had sausage-stuffed mushrooms and veggie stuffed mushrooms. Stuffing stuffed mushrooms and parmesan stuffed mushrooms. All delicious options, you may have thought (as I did) that I’d seen and tasted all there was to see and taste of stuffed mushrooms.

I was wrong. Like, so very wrong.

Because the best durned stuffed mushroom recipe ever has never been discovered…until now.

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious that I nearly melted into a puddle of paprika-spiked butter, even as I slid that very combo into my happy mouth.

Never has a mushroom recipe been easier or more delicious than this here delight. Perfect for parties. Perfect for feeding a crowd of people you love. Perfect for adding some mushroom love to any table, this recipe is a must-make, must-try, will-crave dish that everyone will love.

 

Garlic-Bacon Mushroom Bites

Serves 24

Ingredients:

  • 24 large cremini mushrooms
  • 1 stick butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 large egg
  • 1 clove garlic, very finely chopped
  • 4 thick slices peppered bacon, cooked and finely diced
  • 2 teaspoons sweet paprika
  • ¼ cup green onions, chopped

Directions:

  1. Preheat oven to 425 degrees. Pull the stems from each of the mushrooms.
  2. Wash and gently dry with a clean paper towel.
  3. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.
  4. Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.
  5. Flip each mushroom so the bottom side is up.
  6. In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth.
  7. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika.
  8. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.
  9. Garnish with chopped green onions.

Burgundy Mushrooms

Robyn of Add a Pinch shares a quick and simple yet unforgettably delicious burgundy mushrooms recipe just in time for the holiday season. 

I love recipes that are simple to pull together, yet seem like I’ve been working away in the kitchen preparing them all day! Make it a dish that elevates everything you serve them with to a whole new level and one that everyone raves over and you better believe they are on my menu time and time again.

These burgundy mushrooms do all of those things and make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make ahead a day or two ahead of time and then reheat on the day of your party.

While this recipe serves four to six people, it can easily be increased for larger parties.

 

Burgundy Mushrooms

Yield: 4 to 6 servings

Ingredients:

  • 1 pound whole white or Portabella mushrooms
  • 1 tablespoon olive oil
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried onion powder
  • pinch cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 3 cups Burgundy or other dry red wine
  • salt, to taste

Directions:

  1. Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat.
  2. Add mushrooms, garlic powder, onion powder, and cayenne pepper.
  3. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated.
  4. Add in the Worcestershire sauce, broth and wine to the large stockpot.
  5. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.
  6. Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
  7. Add salt to taste and serve warm.

 

Caramelized Onion, Mushroom and Goat Cheese Tart

Jennifer of Savory Simple combines sweet, caramelized onions, decadent mushrooms and rich goat cheese in this delicious tart appetizer – perfect for holiday entertaining.  

Savory tarts are a perfect party appetizer that I especially love to serve around the holidays. People love them! This caramelized onion, mushroom and goat cheese tart is a favorite of mine because it can be mostly prepared in advance. The mushrooms and onions can be cooked up to 3 days before using so that on the day of the event, all you need to do is roll out the dough, assemble the tart and bake it. It takes very little time to come together and it’s always a crowd pleaser!

 

Caramelized Onion, Mushroom and Goat Cheese Tart

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 large or 3 small yellow onions, sliced thin
  • 6 ounces mushrooms (I used baby bellas), coarsely chopped
  • 1 spring thyme
  • 1 tablespoon balsamic vinegar
  • 1 sheet puff pastry
  • 1/4 cup goat cheese, crumbled
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten

Directions:

  1. Heat 1 tablespoon of olive oil on low in a large skillet. Have a measuring cup full of water on standby. Add the onions to the skillet along with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
  2. Clean the skillet and place back on the stovetop. Add the mushrooms, thyme leaves and a pinch of salt. Heat the mushrooms over low heat until they begin to release water. Turn the heat up to medium-low and cook the mushrooms, stirring frequently, until the water has mostly evaporated. Add the balsamic vinegar and continue stirring for another 2 minutes. Set the mushrooms aside.
  3. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll the puff pastry sheet to approximately 9×10 inches. Use a fork to poke several holes throughout the dough (this will help prevent air bubbles). Spread the caramelized onions evenly on top of the dough, leaving a small border around the ends. Top with the mushrooms, followed by the goat cheese. Sprinkle the salt on top.
  5. Use a pastry brush to add egg wash to the border of the tart (it will give the dough some color). Place the tart in the oven and bake for 20-25 minutes, until the puff pastry is cooked through. Check the tart periodically while it’s cooking to make sure air bubbles are not forming. If one appears, carefully use the tip of a knife or fork to deflate the dough, then allow it to finish cooking.
  6. Allow to cool for several minutes, and then cut and serve.

Celebrity Chef Jehangir Mehta’s Blended Burgers Take Texas A&M by Storm

What’s better than a blended mushroom burger? How about a blended mushroom burger prepared by Food Network celebrity chef, Jehangir Mehta? Texas A&M Students were in for a treat earlier this week when Chef Mehta showcased blendability to a group of hungry students; and Council Representative, Brittany Stager, was there to witness all the excitement.

Students from all across campus made their way to Texas A&M’s Sbisa Dining Hall on Tuesday April 22nd to learn about mushrooms, take in a cooking demo by Food Network Chef Jehangir Mehta, and enjoy a delicious sample of blended mushroom burgers.  There was not a seat to spare in the audience, and even more students gathered around, as Chef Jehangir took the stage. Taking a minute to talk about the many benefits of mushrooms, the concept of blendability, and his true passion for nature’s hidden treasure, Jehangir had the students excited about the demo to come. Over 250 blended mushroom burgers were served to students with an overwhelming acceptance; some even came back for thirds!

Chef Jehangir’s appearance kicked off a larger mushroom event at Texas A&M University, as dining halls and cafeterias across the campus served up feature mushroom dishes. From a mushroom meatloaf served to the 2500 hungry cadets, to a 50/50 mushroom blended sausage, students enjoyed the week long mushroom festivities.

Even the University staff were energized about the event; “the promotion when very well! The students loved the Celebrity Chef. It was something different they never had on campus before,” says Texas A&M University Dietitian, Chanika Moses, “hopefully we can do something like this once a semester.”

The Council looks forward to continuing to work with Texas A&M to further educate students on the many benefit of mushrooms, the sustainable farming practices, and the nutritional advantages of blendability.

Blendability Recognized as a Way to Transform School Lunches

Earlier this month the Mushroom Council was invited to serve mushroom blendability products at the Vendor Showcase Lunch at School Food Focus. Council Representative, Kathleen Preis, was there to demonstrate how blendability can transform school lunches.

The Mushroom Council could not have been more honored and grateful for the invitation to serve mushroom blendability at School Food FOCUS at the beginning of the month. Being surrounded by other vendors who are working towards transforming food systems to support students’ academic achievement and lifelong health, while directly benefiting farmers, regional economies, and the environment was incredibly inspiring.

The Mushroom Council Booth
At our booth we sampled a delicious blendabiliy Shroom’n Turkey Meatloaf. Foodservice directors eagerly waited for samples; all the while noting how moist and flavorful the meatloaf was – attributing all these wonderful properties to blendability. It’s amazing how mushrooms can instantly improve any dish they are paired with; that it’s no wonder why mushrooms have become a go-to ingredient for school foodservice directors.

Touring Oakland Unified School District
On the first day at School Food FOCUS we had the amazing opportunity to visit two schools in the Oakland Unified School District. Hosted by Jennifer LeBarre, the school foodservice director for OUSD, we visited the site of the central kitchen being planned for 2016, and learned the strategies being implemented to transform school food in the district. Hearing how dedicating city funds directly to the school foodservice program, and how quickly this massive project is not only being accomplished but supported, was inspirational.

After our central kitchen tour, we traveled to an East Oakland campus to eat lunch and experience “California Thursdays,” a collaborative project between Oakland Unified School District (OUSD) and the Center for Ecoliteracy, which showcases dishes made from fresh, California-grown ingredients as part of the California Food for California Kids™ initiative.

School Food Focus Lunch

Hearing the elementary schools’ favorite meal from the “California Thursday” program was a tofu and noodle dish made me certain students would absolutely devour our mushroom recipes. Capping off the tour, we visited OUSD’s school produce market and a truly spectacular school garden.

School Food Focus Garden Tour

If there is anything we can learn for Jennifer and her talented team it’s that slowly introducing scratch cooking dishes to her students and staff can ease the acclimation process and increase acceptance.

Thank you to all the foodservice directors at School Food FOCUS who now recognize mushroom blendability as a realistic technique to transform school lunch at a large district level.


School Food FOCUS, is an collaborative effort funded by the W.K. Kellogg Foundation, the Kresge Foundation, and a growing number of sponsors, individuals, and private funders,  to make school meals nationwide more healthful, regionally sourced, and sustainably produced. FOCUS aims to transform food systems to support students’ academic achievement and lifelong health, while directly benefiting farmers, regional economies, and the environment.