Posts Tagged ‘Mushroom Channel’

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.

Eggs and Mushrooms: Your Perfect Morning Combo

As spring takes hold of the weather forecast, it also makes its way to the kitchen. Warmer weather and longer days mean starting your day by opting for a fresher take on the meal that keeps you going – breakfast! This weekend’s Easter holiday offers an opportunity to step away from the egg dye and celebrate eggs in combination with our favorite, tasty mushrooms.

Whether you’re rising before the sun and fueling for an egg hunt or savoring a bright Easter brunch, the combination of mushrooms and eggs fits perfectly into your Easter wake-up. We’ve rounded up some of our favorite recipes featuring the tasty combo courtesy of the American Egg Board:

  • Tuscan Garden Breakfast Flatbread – dressed in a classic tomato pesto and overflowing with scrambled eggs, crimini mushrooms, artichokes, tomatoes, spinach, bacon and parmesan cheese, this decadent take on breakfast gives you something to look forward to in the morning.
  • Green Curry Egg Sandwich – start your day with a vegetarian twist on a lunch classic. This Green Curry Egg Sandwich boasts a mix of scrambled eggs, sweet peppers, mushrooms and onions sautéed in green curry sauce and stuffed in Naan bread with spicy radish sprouts.
  • Steakhouse Breakfast – for those seeking a hearty breakfast, look no further than the extra meaty combo of mushrooms, steak and a fried egg all served on Asiago Cheese Foccacia.
  • Huevos Rancheros with Portabella – mix up a weekend go-to by topping a roasted portabella cap with cumin scrambled eggs, served with avocado, Ranchero sauce and corn tortilla crumbles.
  • Breakfast Mash Up (Breakfast Poutine) – a new way to serve up a northern favorite, Breakfast Poutine features scrambled eggs atop French fries, sautéed mushrooms, cheese curds and turkey sausage crumbles also becomes a tasty take on brinner.

Now that the eggs are dyed and baskets prepared, which egg combo are you planning to try on Easter morning?

The Versatile Mushroom Strikes Again

Throughout 2014, we have been promoting “Mushroom Makeovers” which reinvent culinary favorites by adding flavorful and nutritious mushrooms to dishes. We would now like to introduce you to a different kind of Mushroom Makeover!

Mushrooms, which have long been used to add savory flavor and heartiness, have been popping up in unexpected ways. Foodies, restaurants and chefs have been putting mushrooms to the culinary test, creating a number of innovative uses for a classic ingredient. From dinner, to dessert, to your morning coffee, mushrooms have you covered. To celebrate this new era, we’ve rounded up a few of our favorite newfound uses for mushrooms:

  • Making life a little sweeter – MytoTechnology researchers have discovered an all-natural fermentation process that uses mushrooms to remove bitter and acidic tastes from food ingredients such as chocolate and coffee. Mushroom mocha, anyone?
  • Playing a role in interior design – Former chef turned USF Professor Phillip Ross has engineered a technique combining mushrooms and woodchips to create a sustainable yet sturdy material that can easily form to any mold. Hailed as an alternative to plastic, mycotecture has the opportunity to make its way into a number of everyday products including car parts, furniture and clothing.
  • Taking a sweet role in traditional desserts – A rich and decadent Truffle Flan from Flanbouyant Eats is an interesting twist on dessert that puts the versatile mushroom to the test and helps expand savory flavor across every course of your meal.

Think you’re bold enough to try your hand at a new kind of mushroom recipe? Our Shiitake Mushroom Ice Cream with Chocolate-Covered Bacon Bits offers a new, make-at-home twist on dessert. Try it as part of a 3 course mushroom feast!

Mushrooms Take Over the Campus at University of Southern California

A weeklong mushroom-centric campaign called Mushroomapalooza kicked off this past Monday at the University of Southern California. Council Representative, Brittany Stager, was there to help educate students on the many health benefits of mushrooms, as well as take in some of the delicious mushroom items menued on campus during the week.

Interest piqued as the fresh mushrooms display was set up at Cafe 84 on the University of Southern California campus. A wide array of fresh, local and cultivated mushrooms were put on display at the cafeterias sauté station to celebrate the launch of Mushroomapalooza; a week long mushroom promotion hosted by seven campus restaurants and the Mushroom Council.

Students waited patiently at Cafe 84′s sauté station for their fill of simple sautéed mushrooms; a medley that consisted of shittake, crimini, maitake, and beech mushrooms. Mushroom pizza, risotto, salad, and soup were just some of the mouth-watering mushroom filled items that made an appearance on the cafeteria’s menu for the week.

Cafe 84, along with several other campus restaurants including McKay’s, The Lab Gastropub, Morton Fig, Lemonade, Seeds, and Traditions celebrated Mushroomapalooza by serving up fresh mushrooms all week long. Students enjoyed everything from a simple mushroom & spinach crepe served at Seeds, to crispy tempura oyster mushroom at USC’s pub, Traditions.

The students weren’t the only ones excited by the appearance of mushrooms, USC chefs showed some excitement too; “I love what you can do with all the different varieties of mushrooms. But it was important that we didn’t over think the mushroom menu at The Lab. I wanted to create dishes that were unique but still familiar – soup, flatbread, pot pie, tacos, these are all familiar pub dishes,” says Chef Joe Ledesma, who was thrilled to take part in the festivities. Chef Mikery Hatfield, Executive Chef at McKay’s, also had a great time coming up with their mushroom menu, “there are so many ways to menu mushrooms, but I wanted to really feature one new dish every day.”

Mid-week the students were invited to experience two more mushroom centric dishes, Chicken & Mushroom Vietnamese Spring Rolls and Smoked Shiitake, Kale, & Spelt Salad, prepared by Chef Eric Ernest and Chef Lance Avery at the USC Weekly Farmer’s Market. Beyond the free samples, students were eager to win a Mushroomapalooza commemorative t-shirt, taking part in USC’s “Shirts for Selfies” contest.

The Mushroom Council was proud to take part in this campaign; educating students on the many benefits of mushrooms and allowing them to experience their true versatility in all the dishes served across campus.

Spring Into Swapability

This unseasonably warm weather has had me thinking spring for weeks! I don’t know about you, but when the temperature starts to tick up, I can’t help but get into the mood for grilling. As luck would have it, this goad to grill gave me an excellent opportunity to experiment with the whole “swapability” notion of substituting a portion of a higher-calorie ingredient, like meat, with a portion of mushrooms instead. I’ve been tinkering with it in the kitchen and find it’s an easy way to get an extra serving of veggies on my plate and an extra tasty meal in my stomach.

After searching for mushroom recipes that could easily be made on the grill, I settled on this tasty little number… burgers, of course! I decided to put together a batch of meaty Mushroom Burger Wraps. The original recipe is made in a skillet, but when the weather is this beautiful, you have to hit the grill. I’m telling you, these bad boys are so tasty, you may not ever make a full beef burger again! Of course, for all you turkey fans out there, this is a delicious swap for you, too.

In addition to swapping mushrooms within the burger wraps, I also marinated some sliced portobellos in a balsamic vinaigrette and threw them on the grill alongside the burgers for a complete lean, mean dinner that had me thinking summery thoughts in the middle of March. Not too shabby!

Mushroom Burger Wraps (serves four)

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 2 teaspoons plus 2 tablespoons canola oil
  • 1/2 cup low-fat ricotta cheese
  • 8 ounces 93% lean ground beef
  • 1 large egg, lightly beaten
  • 1/2 cup seasoned breadcrumbs
  • 2 teaspoons dried basil or 1/4 cup chopped fresh basil
  • 4 2-ounce whole-wheat tortillas
  • freshly ground black pepper

Directions

1. Chop mushrooms into ¼-inch pieces.  Heat a medium skillet over medium-high heat.  Add 2 teaspoons canola oil.  Place mushrooms in pan and sauté for 3 to 5 minutes.  Drain. Return mushrooms to pan and season with freshly ground black pepper.

2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve in tortilla.

Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.