Posts Tagged ‘Mushrooms’

Cheesy Sausage and Mushroom Pasta Skillet

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Cheesy Sausage and Mushroom Pasta Skillet by Add a Pinch

Pasta recipes are always one of my family’s favorite dishes and thankfully this cheesy mushroom sausage pasta recipe couldn’t be simpler to make. This is a pasta recipe that no one would ever guess was so quick and easy from tasting it!

Easily adaptable to your family’s palate, you can turn up or dial down the amount of spice in this dish based on the sausage that you cook with.

Once you cook mushrooms and sausage together you won’t want to look back. Portabellas are a great pairing to add a bit of heartiness and umami to any meal. Plus, they add a serving of veggies.

I hope your family enjoys this dish as much as mine does!

Cheesy Mushroom Sausage Pasta Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
  • 1 pint portabella mushrooms, cut into quarters
  • 1 (14.5-ounce) can diced tomatoes with peppers
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 10 ounces twirl, ribbon, or elbow pasta
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, optional

Directions:

  1. Add olive oil and butter to a large, 12-inch skillet over medium heat.
  2. Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
  3. Stir in tomatoes, chicken stock and heavy cream.
  4. Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
  5. Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

How to Select and Store Mushrooms

If you’ve ever felt overwhelmed with the selection of produce at your local grocery store, you’re not alone! With so many choices available, it’s often hard to push yourself out of your culinary comfort zone and experiment with new ingredients.

With varieties of fresh mushrooms ranging from portabella, to shiitake, oyster and the classic white button, many people may not realize the diverse flavors that can be added to a dish with a generous serving of mushrooms.

In addition to being low in calories, fat-free, low-sodium and naturally gluten free, umami-rich mushrooms are a natural complement (or replacement) to the meat in dishes you may already love.  If you’ve been holding off on mushrooms because you didn’t know where to start, Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms, sending you on your way to create the mushroom dish of your dreams!

How to Select Mushrooms:

  • Purchase mushrooms that are firm with a fresh, smooth appearance. These mushrooms are best used raw in salads or for stuffing. More mature mushrooms will be softer and slightly browned — these will have more flavor, but a shorter shelf life. Chop and cook the day of purchase.
  • The surface of the mushroom should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

How to Store Mushrooms:

  • For prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but sautéed mushrooms that are frozen will keep for up to one month. They are great to have on hand to toss into any meal like pastas, sandwiches/wraps, in salads, etc.

With a little inspiration and a basket of mushrooms, you can kick up the flavor of your dishes in a brand new way. Peruse our Mushroom Meal Makeovers Pinterest board to get inspired, then make your way to the grocery store to pick some beautiful ‘shrooms! Here are a few of our favorite meals made over:

Seven-Minute Spring Ramen Bowl

Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget. 

 Seven-Minute Spring Mushroom Ramen Bowl by Cheeky Kitchen

Are you on the search for something quick, fresh, and healthy? We’ve got you covered! This quick and simple ramen bowl uses budget-friendly packets of premade ramen, tosses them with on-sale, in-season veggies (Bonus tip: mushrooms are always in season), and serves itself up quick, for just about $1 per bowl. Now, that is one dinner you need in your life every day!

I’ve been delighted (and slightly obsessed) with the mealtime wonder that is packet of ramen. Like a blank canvas, it’s the perfect way to start tons of quick meals, and the best part is…it costs just pennies per serving!

If you’ve always thought of ramen as a cheap college eat, it’s time to rethink this affordable, accessible mealtime starter! This easy recipe will have you happily slurping down noodles and perfectly steamed mushrooms, asparagus, and a simple poached egg in just seven minutes!

Seven-Minute Spring Ramen Bowl

Start with premade Udon noodles or packets of ramen. Both options will yield a bowl of warm, light soup in seven minutes flat.

Serves 2.

Ingredients:

  • 1 packet ramen, chicken flavored
  • ½ cup asparagus spears, cut to 3” length
  • 1 ½ cup sliced mushrooms
  • 2 ½  tablespoon sesame, avocado, or olive oil
  • ½ teaspoon lemon pepper
  • 2 cups water
  • 1 tablespoon vinegar
  • 2 eggs
  • 2 tablespoon scallions
  • 2 tablespoons cilantro

Directions:
1. In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.

2. Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.

3. Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!

Garlic Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad. Discover her recipe below.

Garlic Roasted Mushroom Salad by What's Gaby Cooking

If you follow along on Instagram, you’ll know that I’m totally obsessed with mushrooms. I literally can’t get enough! You’ll also know that I’ve recently been in Florida visiting my grandparents, and I stole one of their pans. I couldn’t help it, it was copper, gorgeous, and large and it needed to be in my life. I guess I didn’t really steal it, because I asked first, but needless to say it’s very happy in its new home.

Since then, I’ve been making an effort to cook with it, and pan-roasting just about every ingredient has been on the agenda. This Garlic Roasted Mushroom Salad has made frequent appearances and seriously couldn’t be more delicious or simple! It’s a one-pot side dish made up of roasted mushrooms that are doused in really good quality olive oil, plenty of garlic, kosher salt and pepper and then topped with arugula once it’s cooked! How easy is that? Toss it all together before you serve and it’s a side dish/salad all in one!

Enjoy!

Pan Roasted Mushroom Salad

Ingredients:

  • 16 ounces crimini mushrooms, cleaned and stem removed
  • 4 tablespoons high quality olive oil
  • 4 cloves garlic, minced
  • 2 handfuls fresh arugula
  • 2 lemon slices
  • Kosher salt and freshly cracked black pepper

Directions:

  1. Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.
  2. Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.
  3. At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.
  4. Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

Double the Mushroom Love Meatloaf

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.  

Mushroom Blendability Meatloaf by Bellalimento

Meatloaf is an American classic. Its comfort food at its finest and if you’re in our house you would be breaking a law if it’s not served with mashed potatoes. At least that’s what my Grandma told us. There is no doubt with this meatloaf that you’re going to want to have those garlic mashed potatoes to go with the divine mushroom sauce. One bite and this recipe is sure to be your family’s favorite new meatloaf recipe.

What makes this recipe so special? We’ve added mushrooms INTO the meatloaf as well as the sauce. We’ve pulsed up a portion of the mushrooms in a food processor to give the meatloaf an earthy undertone. The three varieties of meat keep it lean and mean. The sauce, well that’s the kicker. It’s full on mushroom love.

Go ahead and give it a try. We know you’ll love it as much as we do.

Blended Mushroom Meatloaf with Mushroom Sauce

Prep Time:
Cook Time:
Serves 4-6

Ingredients:

  • 4 tablespoons unsalted butter
  • 16 ounces cremini mushrooms – divided
  • kosher salt/pepper
  • 1 tablespoon fresh thyme
  • 4 tablespoons all-purpose flour
  • 2 3/4 cups broth – divided
  • 1/2 cup half/half
  • 1 1/2 pounds meatloaf blend (beef, pork, veal)
  • 1/2 onion – minced
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup panko bread crumbs
  • 1 egg – beaten

Directions:

  1. Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.
  2. Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.
  3. Preheat oven to 325 degrees.
  4. Pulse remaining 4 ounces of mushrooms in a food processor.
  5. Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.
  6. Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.
  7. Skim fat off sauce prior to serving.