Archive for October, 2011

Check Out "OurPlate:" Curried Chicken with Raisins and Mushrooms

Earlier this year, the USDA announced new Dietary Guidelines for Americans along with MyPlate, the accompanying visual tool that demonstrates what a healthy meal should look like. The most salient detail is that half the plate is filled with fruits and vegetables.

Any mushroom fan knows that the challenge to fill half his or her plate is made easier by cooking with mushrooms. They taste delicious with nearly any meal you pair them with and add heaps of nutrients to your plate.

In fact, it’s so easy, we teamed up with the Produce for Better Health Foundation (you might know them as the masterminds behind Fruits & Veggies More Matters) and dished up a plate of our own.

Introducing: Curried Chicken with Raisins and Mushrooms

This delicious one-pan recipe will become a fast family favorite. Savory chicken and mushrooms balance well with the sweetness of red peppers and raisins in a scrumptious, nutritious dish. You should know that scrumptious is not a word we use lightly.

Whip up this recipe tonight and then show us the mushrooms on your plate. Tweet us a picture of your plate or post it on our Facebook wall today through October 24th and you could win a Back to the Roots Mushroom Growing Kit! With this kit, you’ll have mushrooms at your fingertips to easily add more veggies and nutrients to your meals. One winner will be selected daily so get cooking.

We also challenge you to enter the Fruits and Veggies MyPlate Makeover Challenge. You will receive a coupon or prize just for entering and will be in the running to win a $100 grocery card!

Visit our Cooking Corner for more mushroom recipes that can help fill half your plate with vegetables.

Curried Chicken with Raisins and Mushrooms

Yields: 4 servings

Preparation Time: 30 minutes

Ingredients

  • 1 ½ tsp olive oil, extra virgin or virgin
  • 2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
  • 2 cups sliced fresh white mushrooms
  • 2 cups sliced cremini mushrooms
  • ½ medium red bell pepper, cut to ¾” squares
  • 2 cups chicken broth, lower sodium
  • 1 cup Sun-Maid raisins
  • 2 cups instant whole grain rice
  • 1 ½ Tbsp curry powder

Directions

Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.

Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Mushroom Scramble from Chez Us

This delicious Columbus Day breakfast is brought to you by Denise Woodward of Chez Us.

Our friend the mushroom is often overlooked when it comes to breakfast;  and it should not be.  Earthy mushrooms really compliment creamy, morning time eggs.  If you are like us, you have a steady supply of mushrooms on hand, you can create last minute dishes that are filling, healthy and satisfying, such as this recipe.

One of our favorite weekend breakfast dishes is a simple scramble made with a medley of mushrooms.  For this particular dish I used brown cremini mushrooms, which are a great staple to have on hand.  Creminis are a smaller portabella mushroom and they add amazing depth to a dish, whether it is a breakfast dish or a savory dinner time meal.  I wanted a lot of flavor to our breakfast eggs, so I added fresh oyster mushrooms to the mix.  Since both mushrooms are really flavorful and can stand on their own, there was not much more that needed to be added to this recipe;  just a little butter, thyme and love.

Mushroom Scramble

Serves 1 hungry mushroom lover but could easily be doubled

  • 3 eggs
  • 1/4 cup cremini mushrooms, cleaned and sliced thinly
  • 1/4 cup oyster mushrooms, cleaned and sliced thinly
  • 3 tablespoons unsalted butter
  • 1 tablespoon thyme
  • kosher salt, to taste
  • black pepper, to taste
  1. In a small frying pan, heat 1 tablespoon of the butter, over low heat.
  2. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes.
  3. Add the oyster mushrooms, stir, and cook for 2 minutes.
  4. Remove from the heat.
  5. Sprinkle in the thyme, and stir.
  6. Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs.
  7. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.
  8. Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.
  9. In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.
  10. Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes.
  11. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.
  12. Serve.  Eat.  Enjoy.

‘Shrooms Shine in Sunny San Diego

The Mushroom Council recently travelled to sunny San Diego to meet and mingle with nearly 10,000 of the best and brightest nutrition and health professionals at the American Dietetic Association’s Food & Nutrition Conference & Expo (FNCE).

We hosted a booth on the expo floor where attendees could stop by, learn about the health benefits of mushrooms, chat about nutrition and sample our healthy Mushroom Tacos with Salsa Verde. These weren’t your ordinary tacos, though… We put our own spin on a traditional all-beef taco filling by using a blend of 75 percent mushrooms (a mix of buttons and creminis) and 25 percent beef.

And how did it taste? Incredible! By chopping up mushrooms extra fine, mimicking the texture and consistency of ground beef, the blend was seamless and delicious. Plus, the resulting dish has less calories, fat and sodium than the original all-beef filling.

Food is just one component of FNCE. Keeping with the nutrition tradition, we also dropped in on educational sessions covering all aspects of health and nutrition. Here are some highlights from the experts on key learnings and trends/tips:

  • What’s new in healthy foods, ABC15 –Michelle Dudash, RD, highlights some food trends from the conference including our scrumptious Mushroom Tacos (we hope these become a trend!)

We had a great time seeing familiar FNCE fun-guys and making new friends.  Thanks to everyone who visited our booth. Can’t wait to catch up with you all again in Philadelphia for FNCE 2012!

Mushrooms Going Pink to Support Breast Cancer Awareness

October means it’s time to go Pink for National Breast Cancer Awareness Month, and mushrooms have a brand new outfit for just such an occasion.

Breast cancer research is a cause near and dear to the Mushroom Council. Since 2002, we’ve invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding these important studies. To help raise knowledge of National Breast Cancer Awareness Month and recognition of breast cancer research, mushrooms will be sold in pink containers September 15th – November 15th.  Check your local grocery store to find them in the produce aisles.

In addition, we’re thrilled to be featured in City of Hope’s Super Foods for Super Health recipe program. This program uncovers how “natural substances in super foods may help prevent cancer.” Click here to see Super Foods for Super Health recipes that include mushrooms.