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Beef, Shiitake and Snow Pea Stir Fry from We Are Not Martha

Wednesday, July 6th, 2011

This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.

The summer months are always go, go, go. Work all day only to run home just to head back out to enjoy the last bits of daylight before the sun goes down. I find myself always searching for quick dinners to make in between all of the welcome-chaos that the summertime brings. It’s so easy to find yourself in an unhealthy slump when you get busy so I find that cooking quick dinners from scratch is the perfect remedy. And stir-fry is always a great option when I’m looking for something fast but delicious. Plus, it typically provides a generous amount of leftovers, so you’ll have lunch or dinner for the following day!

The chili-garlic sauce provides the right amount of heat while the hoisin sauce adds a special touch of sweetness and stickiness. I also imagine enjoying this stir-fry with a heaping bowl of rice… Delicious!

Beef, Shiitake, and Snow Pea Stir-Fry

(adapted from epicurious.com)

Serves 4

Ingredients

  • 1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 tabelspoon minced peeled fresh ginger
  • 8 ounces shiitake mushrooms, stemmed, thickly sliced
  • 8 ounces snow peas
  • 1 bunch green onions, sliced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce

Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.

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Farfalle with Walnut-Tarragon Pesto, Cremini Mushrooms and Peas from Julies Raw Ambition

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.

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Cream of Mushroom Soup from Chez Us

Monday, April 11th, 2011

This post comes to us from 2011 Mushroom Channel contributors Denise and Lenny – the brains and appetites behind Chez Us. We love that they took a classic and truly maximized the mushrooms by using a mix of types, blending some and leaving other in slices for additional texture. Really looking forward to trying it at home!


We are excited that this is our first recipe for the Mushroom Channel.  Just as exciting for us, is getting the chance to meet all of you.  We have at least one thing in common, and that is mushrooms.  We look forward to learning more about what the eaters of the Mushroom Channel like, and how we can develop recipes to make you hungry for more MUSHROOMS!

We have been playing around with this mushroom soup recipe for a couple months;  long before we knew we would become Mushroom Channel contributors.  The first few attempts at this recipe, were good, but not quite what we were hungry for.  We wanted something creamy, hearty, flavorful… and easy.  We finally got it right, and just in time to share it with all of you.

This cream of mushroom soup is definitely not what you would think of reaching for when that craving for cream of mushroom soup hits. Our version is light, earthy, full of texture, and a little bit spicy.  You will learn over the next few months, that we are all about texture and spice.

For this recipe, we used a mixture of cremini and portabella mushrooms which are readily available at most markets.  We did not want this soup to be pasty;  it had to have substance.  Instead of pureeing all of the mushroom mixture, we pureed, half of the mixture with the cream and starch, and then combined it with the remainder of the mushroom mixture.  This technique left us with a bowl of soup that had  a creamy broth, and thick, meaty mushroom pieces in every bite.

If you are a vegetarian or gluten free don’t shy away, this recipe is adaptable for you. We have made it with gluten free, rich vegetable stock, lemony-chicken stock, as well as a deep beefy stock;  all versions came out equally as delicious. We’ve also used potato starch and flour as thickeners;  both work perfectly.

To make a complete meal, we like to serve this soup with a leafy green salad and warm, crusty bread.


Recipe:  Cream of Mushroom Soup
*makes 4 hearty servings or 6 light servings

  • 3 tablespoons olive oil
  • 1/2 yellow onion
  • 1 large garlic clove, minced
  • 1 pound cremini  mushrooms, cleaned and sliced
  • 1 medium portabella, cleaned and sliced
  • 4 springs thyme, leaves only
  • 1 teaspoon Basque paprika or other spicy paprika
  • 4 cups stock, your choice
  • 1 cup half and half
  • 2 tablespoons potato starch or flour
  • 1 tablespoon butter
  • handful minced parsley
  • kosher salt to taste
  • black pepper to taste

In a large dutch oven or sauce pan, heat the olive oil, over medium heat. Add the onions, lower heat to a low medium, and cook until soft; about 10 minutes. Add the garlic, thyme, and cook for 5 minutes. Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the beef stock, lower the heat to a low simmer; cook for 20 minutes. Remove from heat, and let cool for 10 minutes. Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and half and the starch or flour. Give it a couple whirls until the mushrooms are broken up, and the mixture is fairly lump free. Put the mixture back into the stock pot, with the remaining stock and mushrooms. Gently reheat, over low heat. Stir in the butter. Season with salt and pepper. Serve. Eat.

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Five Spice Mushrooms & Asparagus with Udon Noodles from Poor Girl Eats Well

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!

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Sauteed Mushrooms, Bacon and Lentils from Leite’s Culinaria

Friday, March 4th, 2011

We wanted to end the week on a holistically beautiful note. This recipe from Leite’s Culinaria, to us, sounds like the perfect thing to see us through these last clings of winter as we soldier into spring. Hearty but healthy and approved for your Spring Break-friendly menu plan without abandoning great flavor from the bacon- an excellent combination all around. Have a great weekend!

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The Mushrooms and the Barley: Three Great Recipes

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

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Mushroom Pancetta Gyoza from La Fuji Mama

Tuesday, November 9th, 2010

Today’s featured recipe comes to us from Rachael, the taste buds behind La Fuji Mama.

Gyoza, Japanese pan-fried dumplings, were one of the first things I learned to cook when I first lived in Japan.  I’ve since made them many times with many different fillings.  One of the things that I love to put in gyoza are mushrooms.  For this gyoza variation, I use a combination of mushrooms (I use 5 ounces of fresh shiitake mushrooms, 4 ounces of baby bella mushrooms, and 3 ounces of enoki mushrooms, but you can use whatever mushrooms you like), cubed pancetta, garlic, ginger, green onion, and a bit of aka miso (red miso paste).

I chop up the mushrooms.  Then I saute the pancetta in a large saute pan until the fat starts to melt and the pancetta starts to brown.  Then I add the mushrooms, garlic, ginger, and green onion and saute everything together until the mushrooms have browned slightly.  After letting the mixture cool slightly, I stir in the miso paste and a bit of salt.

Then I assemble the gyoza.  Gyoza are made using round wrappers.  Many local grocery stores only carry square wonton wrappers.  You can buy these and use a biscuit cutter to cut them into circles.

There are several ways to form gyoza, but here is a simple method you can use: Start out by laying a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the mushroom mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in your left hand, push the right rounded end in with the forefinger of you right hand to close the opening.  Pinch the “V” created by doing this together.  Repeat on the other side.  This should create a flat rectangular bottom, with the a rounded arch on top.

If you want to make your gyoza look a bit fancier and pleat them, take a look at my step-by-step pleating instructions.

Once you have assembled all of the gyoza, cooking them is simple.  First you fry them in a bit of oil until the bottoms turn a golden brown.  Then you add some water, cover them with a lid, and steam them for several minutes until they are cooked through.

Serve them hot with a simple dipping sauce.  The finished gyoza make a wonderful party appetizer or a fun meal.  The mushrooms make a wonderful earthy and meaty filling.

Mushroom Pancetta Gyoza (Japanese Pan-fried Dumplings)

Makes 40 gyoza

3 ounces cubed pancetta
12 ounces mushrooms, diced
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger (with a Microplane grater)
1 tablespoon green onion (green part only), minced
1 tablespoon aka miso (red miso paste)
1/2 teaspoon fine sea salt
40 dumpling wrappers

For cooking the dumplings:
1 tablespoon vegetable oil
1/2 cup water

Dipping Sauce:
6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)

1. In a large saute pan over medium heat, saute the pancetta until the fat has partially melted and the pancetta starts to brown.  Add the mushrooms, garlic, ginger, and green onion and saute until the mushrooms are lightly brown.  Remove from the heat and let cool slightly, then stir in the miso and sea salt.

2. Have a small bowl of cold water ready.  Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the mushroom mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, push the right rounded end in with the forefinger of you right hand to close the opening.  Pinch the “V” created by doing this together.  Repeat on the other side.  This should create a flat rectangular bottom, with the a rounded arch on top.  Set aside the stuffed dumpling with the rounded-wrapper edge up. Repeat to make 40 dumplings in all.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the vegetable oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 3 minutes, or until nicely browned on the bottom.  Check the progress by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the vegetable oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes.  When the wrappers appear slightly translucent and the filling feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about.  If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Cook the remaining dumplings the same way.  Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl.  Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.

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Wordless Wednesday: For the Love of Cooking

Wednesday, November 3rd, 2010

I love that Pam made this recipe for poached eggs with roasted tomatoes, caramelized mushrooms and shaved Parmesan because she couldn’t get a picture out of her mind. We officially know the feeling.

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Savory Mushroom Empanadas from Foodie Tots

Thursday, October 7th, 2010

Please enjoy not one but TWO amazing empanada recipes from Colleen- the excellent taste behind FoodieTots.com.

When you think about it, is there a more perfect food than the empanada? Miniature stuffed pastries, sweet or savory, make the perfect party appetizer – or fist-sized meal for children on the go. And full-size empanadas can be a meal-on-the-run for grown ups as well. When I was thinking about the ideal companions to mushrooms in these funghi empanadas, I thought of my favorite pizza toppings – mushrooms, olives and Italian sausage. I love to cook with Italian sausage because it’s pre-seasoned, making it a time-saving way to impart flavor to the finished dish. I also decided to make a sweeter one with caramelized onions, Brie and shitake mushrooms, for variety (and to provide a vegetarian option).

Whether you use store-bought pastry dough, as I have, or make it from scratch, empanadas are a fun kitchen project for young children who can roll, cut and help fill the dough. As with the toppings for the portabella pizzas I shared in my last post, letting kids choose their own fillings makes it more likely they’ll sample the finished product, and may even encourage them to try something new.

Recipe: Shitake, Brie and Caramelized Onion Empanadas

Ingredients:

  • 1 package frozen puff pastry, thawed according to package instructions
  • 1 medium onion, thinly sliced
  • 6 ounces shitake mushrooms, coarsely chopped
  • 4 ounces Brie cheese, cut into 1-inch slices
  • 1 tablespoon olive oil
  • 2 tablespoons chardonnay
  • pinch fresh thyme, finely chopped
  • sea salt and pepper

Instructions: In a medium sauté pan, slowly cook onions and olive oil over low heat, stirring infrequently, until onions are golden brown, about 30 minutes. Increase heat to medium low, deglaze pan with wine, and stir in mushrooms and thyme. Cook about 2 minutes more, just until mushrooms have absorbed the liquid. Season with salt and pepper and remove from heat.

Roll the thawed pastry dough out on a floured surface to 1/8-inch thickness. Cut out 5-inch circles (I use a small glass bowl for this). In a small bowl, whisk together the egg and water to make an egg wash. Scoop one tablespoon full of mushroom-onion filling into the center of each pastry circle. Place a slice of Brie on top. Brush the edge with egg wash, fold, and crimp the edges. Place on a parchment-lined baking sheet and brush the tops with the egg wash. Bake for 15 to 18 minutes, until puffed and lightly golden. Let cool slightly before serving. Makes 8 empanadas.

*BONUS ROUND*

Ingredients:

  • 1 package frozen puff pastry, thawed according to package instructions
  • 2 Italian sausage links
  • 1 tablespoon olive oil
  • 1 red pepper, finely chopped
  • 1 cup finely chopped cremini or button mushrooms
  • ¼ cup finely chopped black olives
  • sea salt and pepper

Instructions: Heat olive oil in a skillet over medium heat. Squeeze sausage out of its casing and crumble in the skillet. Cook several minutes, until browned. Strain off any excess grease, then add red pepper and cook 2-3 minutes more, until peppers are soft. Add mushrooms and cook 1 more minute. Remove from heat, season with salt and pepper and add olives. (If, like me, you have olive haters in your household, keep the olives separate and add them only to half the empanadas.)

Follow instructions above to prepare pastry circles and egg wash. Place sausage-mushroom filling in the center of each circle, brush edges with egg wash, fold over and crimp edges. (If you need to distinguish the olive ones from the olive-free, carve a small “O” in the olive ones with a paring knife.) Bake for 15 to 18 minutes, until puffed and lightly golden. Let cool slightly before serving. Makes 8 empanadas. Enjoy!

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The “Mushrooms: Every Day, Every Way” Recipe Contest Results Are In![Updated]

Monday, September 27th, 2010

Update: broken links have been updated in this post. Sorry guys!

Remember the “Mushrooms: Every Day, Every Way” recipe contest with Taste of Home? Well the results are in! More than 1,400 recipes were submitted and we narrowed it down to three amazingly delicious recipes that are simple and practical for the everyday home cook. Read on to see if one of these newly crowned top chefs lives in a town near you!

The Main Dish category and overall Grand Prize winner, Anthony Dolby, is native to Howland, OH. He earned ultimate bragging rights with his mouth-watering Stuffed Flank Steak with Mushroom Sherry Cream. Herb cheese is slathered onto flank steak that has been stuffed with mushrooms, roasted red peppers and fresh spinach, and then topped off with a mushroom sherry cream sauce. This recipe shouts umami and is sure to impress guests.

The Appetizers and Sides category winner, Jennifer Beckman, resides in Falls Church, VA, and writes the foodie blog Love & Onions. Jennifer’s delectable Mushroom Panzanella is a tasty accompaniment to any meal. Fresh arugula is mixed with grape tomatoes, pine nuts, golden raisins, caramelized ‘shrooms and yummy goat cheese, taking the idea of a starter salad to a whole new level.

The Breakfast category winner, Cynthia Stackhouse, calls Papillion, NE home. Her delicious Southwestern Quiche is a savory way to start off your day. Tortillas form the crust of this quiche and it’s peppered with spicy chorizo sausage, putting a southwestern spin on your usual breakfast pie.

Congratulations to our winners, and a huge thanks to all of you who entered! We love learning new, creative ways to cook up mushrooms, so be sure to share your tasty creations with us on Facebook and Twitter. We’ll be sure to shower you with mushroom love and praise!

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