Archive for October, 2011

Breakfast for Dinner: Feels Like an Indulgence But Isn't

This is not a fancy kind of post. We can definitely dress it up around here (thanks to a phenomenal crew of contributors) but this is,essentially, the “favorite pair of sweatpants” sort of post. I’m talking about making breakfast for dinner. Any other fans out there?

As someone who has been on a personal quest for healthy menu planning in the last six months, I made a discovery this week that I think might make some of you pretty happy as well.  I was looking in my fridge, totally perplexed, one weeknight after work and a workout and had a Eureka! moment.

I, as an adult and mistress of my own menu, can absolutely have scrambled eggs for dinner but in my mind, plain scrambled eggs would be a sacrilege. Eggs are vehicles for other great food in my book. I think you know where this is going.

I had an 8 oz (pink!) till of sliced mushrooms and I wanted all of them. I sauteed that entire package with half of a jalapeno and a little red onion. Once we were good and browned, I added two fresh eggs scrambled with about a tablespoon of water and I turned the heat way down to medium-low, stirring constantly from the bottom.

What I ended up with was a creamy pile of light yellow fluff, filled with an entire container of mushrooms and some heat from that jalapeno. As with anything I intend to eat more than the recommended serving size of, I checked the packaging. The results were significantly more fun to consider than say, an entire pint of Cookies n’ Cream (ahem, not that I have any experience with that…).

I got 3 grams of fiber and a nice selection of nutrients, including well over 100% of my daily vitamin D, for all of 50 calories in mushrooms. This could vary depending on which mushrooms you pick up but raw mushrooms are always a low calorie option. Topped with a pillow of shredded sharp cheddar, it was one of the best dinners of the week and is officially on a regular rotation.

Sage and Mushroom Filled Croissants from Eat Well with Janel

Today’s easy, breezy, buttery fall recipe comes to you from none other than Boston-based Eat Well with Janel!

When it comes to croissants, I tend to think of buttery, golden browned, flaky pastry treats, warm out of the oven. Perfection. And while there’s no need to mess with a good thing, I thought I’d take croissants to the next level by adding some mushrooms into the mix.

Usually I top my croissants with a light dollop of fruit jam, but making the switch from sweet topping to savory filling was a delicious change. Of course, I love anything with mushrooms, but wasn’t sure how well they’d be received with others. I brought over a batch of just-out-of-the-oven Mushroom Sage Croissants to our friends’ house for a football watching party and they were gobbled up in no time. They made the perfect game-watching finger food, and would be a hit at any holiday party or as an accompaniment to a savory breakfast spread.


[Makes 8 croissants]

  • 1 8-ounce container sliced baby bella mushrooms
  • 1 8-ounce tube of refrigerated ready to use croissant rolls
  • 10 fresh sage leaves, cut into thin strips
  • 1 Tbsp canola oil
  • Salt to taste

Heat oil in a skillet. Sautee mushrooms and sage over medium-high heat for about ten minutes, stirring regularly. Add salt to taste.

Drop about a tablespoon of mushrooms on the widest part of the rolled out croissant top. Roll croissant from wide part down to fold mushroom mixture into the croissant.

Bake croissants on a parchment paper lined cookie sheet according to package directions until they turn golden brown. Let cool slightly before eating.

Happy First Annual Food Day!

Food Day is a grassroots campaign organized by the Center for Science in the Public Interest (CSPI) that encourages people to “eat real” by focusing on healthy, affordable food produced in a sustainable, humane way.

As you might imagine, everyone at the Mushroom Channel is quite on board with the concept of Food Day. Mushrooms offer a versatile and tasty solution for unprocessed, low-calorie entrees, side dishes and snacks. Their flexibility and friendliness toward virtually any kind of diet makes them an easy addition to any “real” shopping list. We’re proud to bring them to your stores, markets and tables and excited about what lies ahead.

How are you celebrating? Attend a Food Day event near you or get festive at home tonight by make this recipe for Oven Roasted Mushroom and Vegetable Salad.

Seasonal Soups with Mushrooms

It would seem that a solid half of the US is experiencing a classically damp, cool fall day and that is nothing if not the ultimate in soup weather.  This particular editor has a  handy dandy “test kitchen” that’s been waiting for a night like this one to share a few fresh ideas. Both of these soups are lighter on calories but will leave you toasty and satisfied the whole night through.

Pictured up top is the Mushroom Barley Soup found via Post Punk Kitchen. Her photo is miles prettier than the one a snapped minutes before digging in but I stand heartily by the deliciousness of that recipe. Don’t skimp on the freshly shopped herbs on top- extra dill brightens the whole bowl!

The second soup in our arsenal could really be any soup- my point is that it’s all about the accessorizing.  The soup pictured just happens to be a beautiful Potato, Celery Root and Sunchoke Soup from Cannelle et Vanille. I love pureed soups because they taste so rich but I rarely find they need cream.

Instead I want to load in extra texture, which is where my mushrooms came into play.  Forget the bacon bits in potato soups, you guys. Just chop a mixed lot of mushrooms, saute them in a little extra virgin olive oil and season accordingly.  I added a little cinnamon when I paired them with Butternut Squash and Apple Soup and I added a little cumin for the Potato, Celery Root and Sunchoke Soup pictured above. In both cases, the mushrooms provided just the right amount of variety in the midst of a warm, creamy stew.

Do you share our love of a warm, hearty bowl for lunch and/or dinner? Any favorite mushroom varieties you’d care to share on a dark and stormy night?

Bacon Blue Cheese Stuffed Mushrooms from Hey! What's for Dinner Mom?

Oh my.  Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season.  So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.

Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.

Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!

Bacon Blue Cheese Stuffed Mushrooms

  • 24 medium to large mushrooms-cleaned and stems removed
  • 8 ounces of cream cheese, softened
  • 4 ounces of good blue cheese
  • 2 teaspoons horseradish
  • 2 teaspoons milk
  • 1 garlic clove, minced or 1 teaspoon garlic powder
  • 8 ounces of good bacon, cooked and minced
  • 1/2 cup bread crumbs
  1. Preheat oven to 350˚
  2. Line a baking tray with parchment paper
  3. Lay out your mushrooms, stem side up
  4. In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
  5. Add the garlic and bacon mixing well
  6. Divide the cream cheese mixture evenly between the mushrooms
  7. Sprinkle the bread crumbs evenly over the mushrooms
  8. Bake in a 350˚ oven for 18-20 minutes or until tops are browned
  9. Let them rest 5 minutes before eating