Posts Tagged ‘Mushrooms’

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.

Mushroom Egg Salad

It’s National Egg Salad Week, but we’re pretty sure this mushroom egg salad from Bell’alimento will become a new every day staple. 

Mushroom Egg Salad by Bell'alimento

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

The mushrooms adds richness and texture and will have you wondering why you never tried this before.

You’ll be hard pressed to go back to your regular recipe once you’ve had a bite of this!

Experiment with different types of fresh mushrooms and breads to create an egg salad sandwich that is uniquely yours.

Mushroom Egg Salad

Yield 2 Sandwiches
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 4 ounces baby portabellas or crimini mushrooms,  chopped
  • 1/2 shallot – minced
  • kosher salt/pepper
  • 6 hardboiled eggs – peeled and sliced
  • 1/4 cup mayonnaise
  • 2 Ciabatta rolls – toasted

Directions:

  1. Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
  2. Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
  3. Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
  4. Divide egg salad between Ciabatta rolls.

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?