Posts Tagged ‘Mushrooms’

SPOTTED: Mushrooms on the Menu this Summer

Warm weather, cool breezes and longer days – summer creates the perfect scene for enjoying delicious cuisine while out on the town. Whether you’re looking for a quick weekday bite or have a knack for culinary exploration, mushrooms are sure to be on a menu near you. We’ve rounded up a few of our favorite places guaranteed to help you get your mushroom fix and beat the heat in the kitchen:

Maggiano’s – throughout July, Maggiano’s is running a “buy one get one free” promotion allowing guests to pick one tasty entrée to enjoy at the restaurant and one to take home for later. Between their Famous Rigatoni D boasting chicken, flavorful mushrooms and caramelized onions, and savory Mushroom Ravioli served with alfredo sauce, our guess is the most difficult choice will be which to enjoy now and which to enjoy later!

Seasons52 – Feed your burger craving with the Signature Burger at Seasons52. Slashing the calories and amping up flavor by blending mushrooms into the patty, this Angus beef and mushroom duxelle blended burger is classically topped with butter lettuce, roasted tomatoes and house-made pickles making for a perfect summer lunch.

Olive Garden – complemented with endless breadsticks, mushroom-lovers can expect the best as they head to Olive Garden to enjoy two signature entrees. Guests can choose from Mezzaluna Ravioli with Mushroom Alfredo, featured as part of the restaurant’s Alfredo Fest, or keep it classic with Ravioli Di Portabello topped with creamy smoked cheese and sun-dried tomato sauce.

Ruby Tuesday – break out of the status quo with the Shrimp Po’ Boy Flatbread from Ruby Tuesday. This dish offers a decadent mix of fried popcorn shrimp; Parmesan cream sauce; and a spicy blend of green peppers, onions, mushrooms, bacon, and Andouille sausage; and is topped with a creamy chipotle sauce.

Which of these mushroom dishes will you be trying on your next night out?

Portabella Mushroom BBQ Burger

Adrianna from A Cozy Kitchen whips up a tangy, sweet summer treat with this Portabella Mushroom BBQ Burger that swaps the meat on the grill for a hearty portabella. 

Now that grilling season is finally here, it’s time to grill everything. I mean, everything! While I’m usually the first one to request a meaty burger, made using freshly ground beef and pork, there are times when I’m simply in the mood for something lighter, and well, healthier. This is when I turn to mushrooms. I still want a burger, yes, but I’m looking for something that won’t leave me feeling overly full. Portabellas have an awesome meat-like texture and are filling and wholesome. They grill up like a champ (they’re really hard to overcook) and luckily for me, fit perfectly in between two sesame seed burger buns.

I like to make a quick homemade BBQ sauce; they’re really tasty on portabella mushrooms. Of course, if you’re looking for a short-cut, feel free to use store-bought BBQ sauce. The coleslaw, however, is an absolute must. The crispness, when paired with a soft, saucy mushroom, is really delightful. The acidity and crunch make this burger balanced and all around tasty.

Portabella Mushroom BBQ Burger

Cole Slaw: 

3 tablespoons mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

1 1/2 cup red cabbage

1 1/2 cup white cabbage

1 rib of celery, thinly sliced

BBQ Sauce: 

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon molasses

2 garlic cloves, minced

1 teaspoon Worcestershire

1/2 teaspoon smoked sweet paprika

1/4 teaspoon freshly ground black pepper

a few dashes of hot sauce

Portobello Burgers:

4 portabella mushrooms

4 hamburger buns

 

Directions:

1. To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.

2. To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.

3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce. Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.

4. To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.

 

Family Dining Made Simple with Mushrooms

Every family, across the country, always has the same discussion at some point and it starts with, “Where should we go out to eat?” With every member of the family having different preferences, it can turn into hours before you even pack in the car to head out. This year we decided to work with a few bloggers to help us identify restaurants that are perfect for any occasion, and of course, are not afraid of tossing a few mushrooms into their meals.

From date night to family burger night, take a look at our round-up of dining experiences that will take care of the guess work on your next night out.

Date Night

Lifestyle Blogger ‘Waiting on Martha’ loves to enjoy a night out with her husband, but finding a place that suits her vegetarian diet and his carnivore taste buds can occasionally be a challenge.  Seasons 52 is a perfect setting for a romantic evening out, and a menu easily adaptable based on dietary needs. Mandy ordered the Mushroom and Caramelized Onion Flatbread without steak, and loved it so much she decided to create an inspired recipe to make at home.

Family Burger Night

When the burger craving hits, look no further than your neighborhood Five Guys. With topping options galore, including Mushrooms, it’s the perfect place to satisfy a craving. Susie from We Are Not Martha went there on a Friday night with only one topping in mind – extra mushrooms. However, with grilled onions, jalapeno peppers and relish, the topping combinations are endless.

Pizza and More

California Pizza Kitchen might have pizza in the headline, but the menu goes far beyond that. While it can provide you way more than an ordinary cheese pizza, with an entire menu filled with appetizers, salads, pasta and more, it’s the perfect place for a week night or weekend. Alison from Ingredients, Inc. went with her kids where they all enjoyed a mushroom pizza on gluten-free crust. However, if you’re looking for something a little lighter their Mushroom and Spinach flatbread is just the ticket.

Now that we’ve narrowed down your options where are you heading to dinner tonight?

 

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.