Posts Tagged ‘Mushrooms’

Mushrooms – Your Burger’s Perfect Partner

An American favorite, burgers have always been a go to for any outdoor party due to the ease with which they are customized to all tastes and dietary preferences. As you’re firing up the grill this Memorial Day weekend for cookouts with family and friends, make sure you have some extra “fun guys” at the party. Mushrooms are the perfect partner for your favorite burgers. Whether you’re blending, swapping or topping a grilled-to-perfection patty, mushrooms are a game changer for the grill. We’ve rounded up a few of our favorite takes on this classic to help you spice up the start to summer:

  • Inside Out Mushroom Burger – blending finely chopped mushrooms with ground beef in the patty makes for a juicy and decadent burger, and better yet, stretches your meat portions so you can serve more hungry mouths
  • Classic Cheeseburger– for a lighter approach, swap out a portion of the meat for finely chopped mushrooms to reduce calorie, fat and sodium intake without compromising flavor
  • Mini Mushroom Burgers – kid-friendly and perfect for tiny hands, adorable portabella burgers are small on size, but big on savory taste
  • Portabella and Halloumi “Burgers” – a gluten-free twist on a staple, using meaty portabellas as buns cuts the wheat and ramps up flavor
  • Grilled Portobello Burger with Sundried Tomato Aioli – the savory aioli that tops this burger adds a special touch to a meatless dish
  • Grilled Mushroom and Peach Sliders – juicy summer peaches add a new flavor to a portabella burger, resulting in a delightful pairing of sweet and savory

What is your favorite way to personalize your burger?

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.

A Bouquet of Mushrooms for Mother’s Day

Mushrooms On Mother's Day

Mother’s Day is right around the corner, and for so many reasons it’s hard to fit everything moms do into a one day celebration. Since mom is always saying to eat your veggies, we’re pretty certain that nothing would please her more than being served a home cooked meal (made by someone else), with the versatile mushroom as a star ingredient.  With so many meal options that lend themselves to a handful of mushrooms you can easily spoil mom all weekend long.

Whether you’re a novice in the kitchen or a trained foodie, we have a recipe that will put a smile on your mom’s face, as well as everyone else around the table.

  • Savory Mushroom Meat Hand Pies – Put a spin on “pie” for your celebration with a savory version that blends together mushrooms and meat. Plus, with pre-made pie crust this dish can be whipped up in no time at all.
  • Spinach Artichoke Stuffed Mushrooms – When you can’t decide what to share as an appetizer, combine two into one dish. Spinach artichoke stuffed mushrooms are the perfect bite-sized treat.
  • Mushroom, Potato and Chorizo Tacos – From breakfast to dinner, a bit of chorizo blended with mushrooms’ natural umami qualities will hit just the right spice.
  • Caramelized Mushroom Shallot Bruschetta – Simple and elegant is the name of the game with this bruschetta dish that will make you look like a top chef in your mom’s eyes.
  • Spaghetti Bolognese – Nothing says “wow” more than a homemade pasta sauce. This recipe puts a spin on the classic meat sauce by replacing a portion of ground beef with finely chopped sautéed mushrooms.

The celebration of mom doesn’t have to end here. We also have a full Pinterest board of recipes for mom. So skip the flowers this year and wow mom with a bouquet of mushrooms!

Seven-Layer Portabella Burgers

Brooke from Cheeky Kitchen shares a twist on two summer favorites with a hearty portabella base.

Seven Layer Portabella Burger by Cheeky Kitchen

There are a few flavors your family already loves, so why not use them as a springboard for adding good-for-you veggies into your life? With this quick and easy dinner, inspired by the classic 7-Layer Taco Dip, you’ll have a meatless dinner on the table in 20 minutes flat. Plus, you’ll have all the added benefits mushrooms offer. More vitamins, more nutrients, more yum!

As the mom of a family full of both mushroom lovers, I love this recipe because it’s so scrumptious! It’s an affordable way to fill up hungry bellies, and easy way to cook for Meatless Monday’s, and a healthy way to indulge in flavors we typically save for potlucks, parties, and Game Day snackin’! That’s a combo I’d call win-win anyday!

7-Layer Portabella Burgers

Bunless and meatless, these vegetarian burgers fill a portabella mushroom with beans, rice, and salsa, top it all with cheese, then hit the oven for a bit of melting. Top it all off with sour cream, guac, cilantro, and scallions and you’ve got a quick dish that offers a new twist of flavors your family already loves!

Serves 4.

Ingredients:

  • 4 portabella mushrooms
  • 2/3 cup refried beans
  • 2/3 cup Mexican rice
  • 2/3 cup salsa
  • 1 cup sharp cheddar cheese
  • ½ cup guacamole
  • ½ cup sour cream
  • ¼ cup scallions, chopped
  • ¼ cup cilantro, chopped

Instructions:

  1. Preheat oven to 400 degrees. Gently pull the stem from the underside of each portabella mushroom. Gently scrape the underside clean to make room for the stuffing ingredients. Spread about 3 tablespoons refried beans, rice, and salsa in the center of the underside of each portabella mushroom. Top with cheese. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  2. Remove and top immediate with guacamole and sour cream. Sprinkle with scallions and cilantro. Serve and enjoy!

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.