Posts Tagged ‘mushroom recipe’

Grilled Portabella, Andouille and Sweet Potato Tacos

Jennifer of Savory Simple shares a mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.

Grilled Portabella Tacos by Savory Simple

Grilling season is finally upon us! Grilling outdoors is one of my absolute favorite things about warm weather months. I can sear ingredients without setting off the smoke alarm and it’s also a great excuse to have friends over for dinner and drinks on the back porch. It’s what spring and summer are all about.

I love making grilled tacos. The charred ingredients add so much flavor and even if the filling is prepared in advance, corn tortillas can be thrown on the grill just before serving to heat things up. This recipe for grilled portabella, andouille and sweet potato tacos are spicy, sweet and a perfect way to enjoy the summer season.

Grilled Portabella, Andouille and Sweet Potato Tacos

Total Time: 15 minutes

Yields: 8 tacos

Ingredients:

  • 2 large portabella mushroom caps, wiped clean
  • 2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
  • 2 cooked smoked andouille sausage links
  • 1/4 cup olive oil
  • Juice from one lime
  • salt and pepper
  • 8 corn tortillas

Optional toppings:

  • diced jalapeños
  • cotija cheese
  • pico de gallo

Directions:

  1. Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.
  2. Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.
  3. Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.
  4. Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).
  5. Add the filling to each taco and serve with optional toppings.

 

Spring Mushroom Galette

Denise of Chez Us shares a recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!

I often turn to a savory galette as a dinner main when I am looking for a hearty vegetarian option.  This mushroom galette recipe just happens to be a favorite around our house, and one that my husband Lenny and I created back in the cold winter months.  I remade his wild mushroom version with mushrooms that are available throughout the year at most markets, making it an easy go-to recipe for everyone.

Not familiar with a galette?  A galette is a French term for a flakey, free form cake or tart and is basically made with pie crust dough which you fill with either sweet or savory fillings.  While it may seem like a lot of work to make the dough, roll it out, fill it, and then bake.  It really doesn’t take much time at all, if you make the dough ahead of time, and place it in the fridge until ready to bake.  I often make two batches of dough and freeze half for later use.  When I think I will be on a time crunch for dinner, I take out the frozen dough put it in the fridge, and at the end of the day, I just roll it out and fill.

For a savory galette, I like to add fresh herbs in with the flour before mixing in the water.  For this mushroom galette, I used fresh thyme, but tarragon also works nicely as both herbs pair well with earthy mushrooms.  To keep up with spring and lighter meals of summer, I also added thin slices of fresh fennel, as it is also a vegetable that pairs really well with mushrooms.

Mushrooms are a staple in our kitchen, and I often have at least two varieties tucked away in the fridge for easy go-to dinners such as this mushroom galette.  For this particular recipe that I am sharing today, I used cremini and white button mushrooms, as that was what was available at the market.  I have also used portobello and shiitake, as well as a mixture of all four.  Do whatever tickles your tastebuds.  The nice thing about using mushrooms in this galette it that they add a hearty and meaty texture without the meat.  Just pair with a green salad, and you are on your way to enjoying a meal that will please.

Mushroom Galette

Tools:

  • food processor
  • baking sheet
  • parchment paper
  • rolling pin
  • pastry brush

Ingredients:

  • 2 cups all-purpose flour
  • 8 ounces butter
  • 1 tablespoon fresh thyme, finely minced
  • 1/2 teaspoon salt
  • 1/2 cup ice water
  • 3 tablespoons olive oil
  • 1/3 cup yellow onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • 1 small fennel, fonds removed and white bulb thinly sliced
  • 1/2 pound cremini mushrooms, cleaned, stem removed and thinly sliced
  • 1/2 pound white mushrooms, cleaned, stem removed and thinly sliced
  • 1/4 teaspoon dijon mustard
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup italian parsley, finely chopped
  • 1/4 cup chives, finely chopped

Instructions:

  1. Place the flour, 1 tablespoon of thyme, salt and butter in a food processor.  Pulse until crumbly.
  2. Drizzle in the ice water until the dough comes together.
  3. Knead the dough with your hands to form a large disk.  Wrap in parchment paper and place in the fridge for at least 30 minutes.
  4. Preheat oven to 400.
  5. Line a baking sheet with parchment paper.
  6. In a large frying pan add the olive oil over medium heat.  Add the onion to the pan, stir and cook until soft.
  7. Add the garlic and thyme, then stir, and add the fennel.  Cook over medium heat until lightly caramelized, about 5 minutes.
  8. Toss in the mushrooms, stir and cook over medium heat for 7 minutes.
  9. Stir in the Dijon, then remove from the heat.  Set aside.
  10. Lightly flour the counter top, then roll out the dough into a large circle, about 14″ – 16″ and 1/8″ thick.  Transfer the dough to the baking sheet.
  11. Place the mushroom filling over the dough, leaving about 1/2″ border.  Bring the edges of the dough up and over the filling, overlapping where need be.
  12. Mix the egg with the 1 tablespoon water, using a pastry brush lightly brush the edges of the dough.
  13. Bake the galette for 35 – 45 minutes, until the dough is golden brown.
  14. Remove from the oven, and let sit for 5 minutes.
  15. Toss the parsley and chives together, then scatter over the galette just before serving.

Mushroom Meal Makeover: Tacos

An easy family favorite, tacos have long been a go-to for busy families looking for a quick and delicious weeknight dinner that’s customizeable to individual tastes. Between variations in shells and toppings, anyone can find a favorite with this versatile recipe. For those looking for a boost of savory umami flavor, look no further! Whether blended with ground meat or topping your favorite spice blend, mushrooms are a hearty addition to any taco recipe.

To celebrate the mighty mushroom taco, we’ve rounded up a number of our favorite recipes. You’ll also find a recipe for a basic blended mushroom taco from Cherry Creek Nutrition, perfect for anyone looking to get started in creating a signature taco that amps up the nutritional factor.

What’s your favorite way to cook up this dinner staple?

BASIC MUSHROOM/BEEF TACOS

courtesy of Cherry Creek Nutrition

2 Tbsp olive oil

1 lb white button mushroom (pulsed in food processor into small bits- not pureed!)

1 lb 97% lean ground beef (organic & grass fed if possible)/ or ground turkey or chicken

1-2 Tbsp taco seasonings or chili powder

1 tsp salt

Taco shells

shredded lettuce, diced tomatoes

Heat the oil in skillet, add mushrooms and salt. Cook for about 8-10 minutes until moisture disappears. Add ground beef, chicken or turkey, break up and cook thoroughly. Add 1-2 tbsp taco seasoning of choice and mix altogether- may need to add a little water.

Serve in taco shells, topped with shredded lettuce and chopped tomatoes. Delicious!

Take a (Spring) Break with Easy Mushroom Fajitas

It’s finally spring! This time of year always makes me itch for a fun getaway. Since there is no spring break vacation on my calendar this year I decided to give myself a staycation, complete with my favorite vacation food…fajitas!

Fajitas have always been a favorite of mine because they are tasty no matter what I’m craving – beef, chicken or even veggie. This time I settled on using steak. It’s the perfect complement to the medley of crisp-tender spring veggies like onions, bell peppers and mushrooms. And besides, who doesn’t love the flavor-packed combo of steak and mushrooms?

This recipe was a total breeze to put together. While the steak marinated, I chopped all of my veggies and preheated the grill. In less than 15 minutes, I was ready to savor the flavors of vacation without having to leave my backyard!

If you share my love for fajitas and appreciate leisurely meal preparation, then you’re going to enjoy this Mushroom Steak Fajita recipe.



Mushroom Steak Fajitas (serves four)

Ingredients

  • 12 oz sirloin or other boneless steak, about ¾-inch thick
  • 1 tablespoon no-salt fiesta lime seasoning (Like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 cups sliced crimini mushrooms
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow or white onion, sliced into strips
  • 8- 6-inch whole wheat tortillas
  • 1 medium tomato, diced
  • 2 cups shredded iceberg lettuce
  • 4 tablespoons non-fat sour cream

 

Directions

  1. Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.
  2. Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
  3. Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.
  4. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

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.