Archive for January, 2013

Mushroom and White Bean Tostada

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

There are two foods in this world that could convince me to become a vegetarian: mushrooms and beans. I love both and every time I taste a dish featuring either of these ingredients, I seriously consider giving up my carnivore ways.

As someone who is married to a man who comes from a cattle and pork farming family, I would probably be disowned if I became vegetarian, but dishes like this Mushroom and White Bean Tostada certainly make it all very tempting.

The combination of beans and mushrooms, in the same recipe, makes me very happy. What makes me even happier is a simple and delicious weeknight recipe the whole family will enjoy.

With the big game coming up this Sunday, you could also easily turn this mushroom and white bean tostada into a mini version appetizer, topping tortilla chips with the mushroom/bean mixture instead.

Either way, friends or family will love this meatless version of a filling and tasty tostada.


Mushroom and White Bean Tostada

Mushroom & White Bean Tostada


  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 8 ounces sliced mushrooms, cleaned and patted dry
  • 2 cloves garlic, minced
  • 1 pinch Kosher salt
  • 1 15.9 ounce can Great Northern Beans, drained and rinsed
  • 1 cup romaine lettuce, chopped
  • 1 tomato, seeded and diced
  • 1/4 cup shredded Swiss cheese

For the tostada shells:

  • 4-6 flour tortillas, fajita size
  • 1/4 cup vegetable oil


  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.

Healthy and Flavorful Meals to Keep you Motivated

January is the month that can make or break a new year’s resolution.  Mushroom Council representative, Bart Minor, is sharing his healthy eating progress for 2013 and three recipes to keep you motivated.

Coming out of a busy holiday season filled with endless meals and ample amounts of treats can make you feel sluggish and unmotivated – making it very hard to achieve your goals. Whether it’s exercising more or making small changes in your diet, taking the time to build a healthy habit is crucial during the first few weeks of your resolutions. In fact, the majority of New Year’s resolutions are broken within the first two weeks.

On the 25th day of my healthy eating new year’s resolution  I can say with pride and confidence that I feel much healthier (not to mention 15lbs lighter). It is this healthy endurance that is keeping me motivated. I’ve also discovered that just because something is healthy, doesn’t mean it’s flavorless.

Here are three mushroom recipes that I have recently re-discovered in our recipe database that pack both a nutritional and flavorful punch.

Mushroom Barley Risotto
Surprise taste buds by lightening up traditional risotto. Mushrooms, barley and basil combine in this hearty, vegetarian dish.

Quick Chicken and Mushroom Indian Curry
Chicken and mushrooms combine with Indian Curry spices in this quick, healthy & flavorful dinner recipe.

Mushroom Bassar: White Button Mushrooms in Onion Chile Sauce (Food service quantity)

“Loosely translated Bassar means with lots of onions.  Here I have given you a basic Bassar sauce recipe and finished it with a mélange of mushrooms.  Serve it with Basmati rice or Indian flatbreads.” ~ Chef Neela Paniz

What are some of your healthy yet flavorful recipes?

A Mushroom-Filled Welcome: Announcing 2013 Ambassadors

It’s a new year and we’re thrilled to welcome a new group of food bloggers to the Mushroom Channel family table.  Even as a purely “digital” family table, it will be filled with delicious recipes and delightful conversation, as any table should be.  Our contributors are already mushroom lovers on their personal blog and based on their previous fungi filled recipes, we’re in for some tasty recipes in the New Year.

Gaby, What’s Gaby Cooking

Gaby’s Red Wine Glazed Mushrooms are the perfect recipe to keep in mind for Valentine’s Day or any special occasion, even if you have to make one up.

Kristen, Dine and Dish

Kristen knows how to celebrate a baby shower, even a completely virtual one, with her Special Stuffed Mushrooms

Brooke, Cheeky Kitchen

Grilling season starts early when this recipe for Big Mouth Burgers made with a combination of ground turkey and mushrooms is on the menu.

Paula, Bell’alimento

Whether you’re planning for Sunday brunch or a girls’ night, Paula’s Spinach Stuffed Mushrooms are the perfect bite to kickstart any event.

Shaina, Food for My Family

Portabellas serve a hearty base in Shania’s Portabella and Halloumi Burgers that use portabella mushroom caps as buns.

Robyn, Add a Pinch

Comfort is the name of the game at Robyn’s blog with heartwarming dishes like Chicken with Garlic and Mushroom Sauce.

Erin, $5 Dinners

Simple, delicious meals with a healthy spin are what you will find at $5 Dinners, with meals like Mushroom Fajita Enchiladas.

If you never want to miss a featured recipe, be sure to follow our featured recipe board on Pinterest for all of the latest recipes every month, or sign up for our monthly newsletter.

Mushrooms Hit the Town

Having an inherent knowledge of how to cook with mushrooms is a fantastic skill, but one of the best parts of incorporating mushrooms into a meal is sitting down to enjoy them. At the Mushroom Channel, we will always have new and exciting recipes to share, but we can’t forget about all of the restaurants whipping up mushroom dishes that are ready and waiting for you to enjoy on the next night out.

We’re thrilled to announce the launch of a new section on the Mushroom Channel featuring “Mushrooms Dining Out.”  Whether you’re looking for a quick lunch or Saturday date night inspiration, we’re keeping you updated on all of the latest mushroom news on the restaurant scene.  Here’s a glance into what’s cooking this month!

Wild Mushroom PizzaCalifornia Pizza Kitchen

Perfect for family pizza night or a casual lunch, this pizza is a mushroom lover’s dream. The delectable pizza is not only topped with a variety of portobello, cremini, shitake and white button mushrooms, but the pizza sauce contains mushroom pesto.

Grilled Steak and Crimini Mushroom FlatbreadSeasons 52

As a full meal or a decadent appetizer, this dish is a perfect starter for a night out. Paired with fresh spinach and Wisconsin blue cheese, this is an order you might not want to share.

For more restaurant inspiration be sure to follow our Facebook and Twitter updates, as well as our Mushrooms on the Menu Pinterest board.

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Shaina from Food for My Family shares a quick freezer tip that will have you reminiscing about the pleasant breeze of a clear summer day in the middle of January.

Every summer I tuck away small packets of pesto in the freezer. They’re the perfect discovery for the middle of winter when the air has that frozen quality that seems to suck up all the oxygen in your lungs when you breathe it in. With the ground and my gardens covered with snow, it’s easy to get lost in the landscape of white, and so I have come to learn that I need to pull myself back in, and anchor myself to the world that surrounds me.

For me this means plenty of summer-like foods, and pesto is one of them. That distinct basil aroma transports me instantly to a warm summer day, with a herb garden hanging off the back porch, and bright red tomatoes clinging to their vines. As I dream of warmer weather to come, I can be reminded that it wasn’t too long ago, nor is it too far away from coming again. Part of the beauty of mushrooms is their ability to fit into any season, making them the perfect addition to a summery meal in the middle of winter.

Pairing the smells of summer, bright and green, with just a splash of thick cream and earthy mushrooms, all tossed with warm pasta makes an inviting comfort food for winter. Warm bites and velvety sauce scream comfort food and protection from the elements, while the notes of basil remind me that even the longest days of winter turn to sunlight eventually.

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Serves: 4


  • 3 cups cooked whole wheat Israeli couscous
  • 4 tablespoons butter
  • 2 shallots, minced
  • 2 tablespoons cream
  • 1/4 cup basil pesto
  • 2 cups baby portabella mushrooms, sliced
  • Salt and pepper


  1. Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
  2. Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.