Archive for October, 2010

Mushroom Soup with Red Wine and Brie from Healthy Delicious

This week’s featured contributor is Lauren- the voice behind Healthy Delicious and the mind behind combining three great things in one delicious dish for this week’s recipe.

The leaves are changing in the northeast. The air is cold and crisp. It’s dark out by the time dinner is ready to be served. Lazy nights drinking wine on the patio have quickly been traded for evenings spent indoors, looking for ways to keep warm that don’t involve turning the heat on.

It’s in weather like this that I always start going through my soup recipes,  searching for options that are warm and comforting but that aren’t too heavy an wintery. This mushroom soup is one of my favorites. Earthy mushrooms are balanced out by a rich broth that gets an added layer of flavor from a hefty dose of red wine – any red you have open will work, but I like to use something slightly sweet like a zinfandel. A surprise portion of baguette and creamy Brie hidden in the bottom of the bowl melts into the soup and adds a touch of creaminess and an oh-so-French flair. With soup like this to look forward to, I almost don’t mind the end of summer.

Mushroom Soup with Red Wine and Brie

  • 2 Tbs butter
  • 2 Tbs olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 6 oz crimini mushrooms, quartered
  • 4 oz oyster mushrooms, sliced
  • 4 cups beef stock
  • 1 cup red wine, such as Zinfandel
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 4 oz baguette, cut into 8 slices
  • 4 oz Brie cheese
  • Salt and Pepper

Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.

Serves 4.

Savory Mushroom Empanadas from Foodie Tots

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

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


  • 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.



  • 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!

Tweet For Pink: Your donation for Breast Cancer Research is just a tweet away!

What if making a donation toward breast cancer research was as simple as tweeting? Well, this is a cause that is important to the Mushroom Council and to so many of you, so we’re making the donation process that easy. For every person who tweets using the #pinkmushrooms hashtag during National Breast Cancer Awareness Month, the Council will donate $1 (up to $1,200) to City of Hope, one of the nation’s leading cancer research centers.

You may have already seen mushrooms popping up in pink containers in your local grocery stores. Mushrooms are pretty in pink this month in honor of the Council’s commitment to breast cancer research, and to recognize this year’s additional $50,000 donation toward research on mushrooms and breast cancer at City of Hope.

The Twitter campaign is just another way you can show your support. We hope you’ll us on Twitter – have fun, be creative and think pink!

Need a head start? Here’s an example you can use: The @mushroomchannel is going pink 4 Breast Cancer Awareness Month; use the #pinkmushrooms hashtag & they’ll donate $1 to @cityofhope!

See Pink, Eat Pink, Think Pink this October

If you’re an avid mushroom eater, you’ve probably already noticed that mushrooms look a little different at the grocery store lately. Mushrooms will be looking “pretty in pink,” thanks to their special pink packaging through the month of October. Today kicks off National Breast Cancer Awareness month, and mushroom growers are proud to help build awareness about the importance of research in the fight against this disease.

Headlines have been praising the Mighty Mushroom in the fight against breast cancer. The Bon Appétit October issue featured a phenomenal recap of the science taking place at City of Hope, one of the nation’s leading cancer research and treatment centers.

Since 2002, the mushroom industry has worked with City of Hope to award more than $700,000 in grants for lab studies and pilot clinical trials exploring the potential effects of mushrooms on breast cancer. This year is no exception; the Council is honored to provide another $50,000 for extended studies as part of the promotion this fall.

You can help make a difference! Visit to make a donation in honor of a loved one. Stay tuned to the Channel, Facebook and Twitter for more ways you can think, eat and act PINK throughout the month!