Archive for November, 2013

Sausage & Mushroom Shepherd’s Pie – A Thanksgiving Leftovers Dinner

Erin from $5 Dinners serves up Thanksgiving leftover inspiration with her recipe for Sausage and Mushroom Shepherd’s Pie.

Sausage Mushroom Shepherd's Pie
I’d love to let you in on a little secret. I’m not a huge turkey fan. It’s nothing personal, I’ve cooked them a dozen different ways, with a dozen different flavor combinations, but I still can’t bring myself to like turkey.

So when it comes time for Thanksgiving leftovers, I’m always looking to get creative with the sides and fixings. I’ll fix something with leftover turkey for my husband or my kids, but I’ll also fix something unique for myself. Leftover mushrooms blend perfectly with sausage and the remaining mashed potatoes serve as the perfect finish for a spin on Shepherd’s Pie.

This holiday, when the day after Thanksgiving hits and you’re looking for a non-turkey leftover alternative, and you have extra mushrooms that didn’t make it into the stuffing, here’s a delicious Thanksgiving leftovers twist.

Sausage & Mushroom Shepherd’s Pie

Ingredients

  • 1 pound Italian pork sausage, browned
  • 1 medium white onion, chopped
  • 8 oz. sliced baby bella mushrooms
  • Pepper
  • Approximately 4 cups leftover mashed potatoes
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 350. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
  2. In a medium skillet, brown the sausage with the chopped onions. When the sausage is about “halfway browned,” or partially cooked through, add the mushrooms to the skillet and toss with the sausage while it finishes browning.
  3. Once the sausage is browned and the mushrooms are tender, transfer the mixture to the glass baking dish. Top with the leftover mashed potatoes and then sprinkle the shredded cheese on top.
  4. Bake in the preheated oven for 20-25 minutes, or until cheese has melted and potatoes have warmed through.
  5. Serve Sausage & Mushroom Shepherd’s Pie following your Thanksgiving meal.

 

Thanksgiving Trends

Thanksgiving Recipes

Keeping up with the latest fall food trends can be overwhelming, especially when holiday meal planning takes center stage.  In the world of mushrooms, we like to provide trends that are good for you and applicable year round. Our newsworthy “Trend to Blend”, is not as much a trend as a lifestyle. Replacing a portion of meat with finely chopped mushrooms is a simple update for everything from pasta to burgers and more.

When it comes to the Thanksgiving table, whether you are blending, stuffing or topping there are several ways to make mushrooms stand out on your holiday table.

1) Bite-size Meatballs make a perfect appetizer, and can be made even more nutritious with a blend of mushrooms and meat.  Plus, you can utilize leftovers for subs the next day.

2) Stuffed Mushrooms are the perfect canvas for everything from cheese, herbs, meat and more.

3) Mushrooms make a fitting addition into all of the classic sides from Brussels Sprouts to Stuffing.

4) Leftover mushrooms are perfect to toss into meals the next day, such as Sausage and Mushroom Brinner Tacos.

5) When you’re really short on oven space, these No-Bake Hummus Stuffed Mushrooms are perfect for feeding a hungry crowd before the big meal.

You can find even more Thanksgiving inspiration on our “Mushroom Lover’s Thanksgiving” featured Pinterest Board.

Cheers to a Healthy and Happy Holiday Season!

Simple Stuffed Mushrooms

Kristen from Dine and Dish preps you for the upcoming holidays with a simple stuffed mushroom recipe perfect for entertaining from Thanksgiving to New Years.

Simple Stuffed Mushrooms by Dine and Dish

As much as we may hate to admit that time is really going by this swiftly, the holiday season is officially underway. From upcoming Thanksgiving dinners to holiday parties filling up the calendar, it’s the season to let your culinary skills shine.

One of my favorite recipes to make for any occasion is stuffed mushrooms. The goodness of fresh, tender mushrooms stuffed to perfection is a classic that can be adapted from something fairly simple to a more elaborate dish based on what you’re in the mood for.

This stuffed mushroom recipe is a simple recipe to throw together when you are tasked with bringing an appetizer to one of the many parties this holiday season.  Enjoy!

Simple Stuffed Mushrooms

Ingredients

  • 1 lb. large fresh mushrooms
  • 1 Tablespoon butter
  • 6 slices bacon, chopped
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 teaspoon Kosher salt
  • 1 dash Sriracha or hot sauce

Directions

1. Preheat oven to 350°F

2. Remove stems from mushrooms and finely chop.

3. Melt butter in a small skillet over medium heat. Add bacon, chopped mushroom stems, onion, and garlic and sauté until onions are tender. Drain.

4. Place all ingredients, except the mushroom caps, in a bowl and stir until well combined.

5. Spoon mixture into each mushroom cap, stuffing full.

6. Place on a cookie sheet and bake for 10-12 minutes, or until slightly brown on top and mushrooms are tender to touch and heated all the way through.

7. Best if served warm.

Fall into Good Eating Habits: 5 Easy Things to Just Add In

David Grotto, RDN, LDN is sharing a prep ahead trick that will add a healthy dose of veggies to your favorite dishes this season.

Mushroom Tacos with Salsa Verde

Before you read another word, let’s address your biggest food fears. Surrendering taste, enjoyment and a full belly often top the list. Luckily, I am here to share great news! These tips don’t require you to spend all day in the kitchen. Yay! Sit back, relax and I’ll show you five easy and nutritious ingredients to “just add in” for a sneak-attack approach to good health.

Everyone wants to eat healthy, but not everyone has heard that great taste, satisfaction, a full belly and good health can co-exist. One of the secrets I share with my patients and readers is that adding in vegetables can really improve the nutrition profile of a dish without sacrificing taste. Adding veggies in place of some or all of the fat can also help lower calories. But for today’s example, this is simply about adding in veggies without kicking any other ingredient to the curb. Whether you choose to tell anyone of your master plan, that’s completely up to you – your secret is safe with me.

What you need to get started:

  • A blender or food processor.
  • Canned beans
  • Fresh frozen or canned spinach
  • Fresh mushrooms
  • Sweet potatoes
  • Winter squash
  • An ice cube tray
  • Water or vegetarian chicken broth

Final Product: Five different veggie cubes that make a simple addition to just about any dish.

1. Mushrooms: You really get a culinary and health 2-for-1 out of this veggie. Mushrooms add a nice savory flavor and volume with very little calories. Don’t even get me started on the added value of vitamin D, selenium and cholesterol-lowering beta-glucans.

Procedure: Add cleaned raw or cooked mushrooms to a blender or food processor add a splash of water or broth to make a thick liquid after blending. The idea here is to add just enough liquid to make it pourable. When blended to the right consistency, pour into an ice cube tray and freeze.

Add it to: Soups, sauces, gravies, dips, taco meat, chili, risotto, ground meat and more.

2. Spinach: This veggie gives you the most bang for the nutrition buck compared to any other leafy green. It’s an excellent source of 12 nutrients including calcium, iron, magnesium and vitamin C.

Procedure: Add cleaned raw or cooked spinach to a blender or food processor and add a splash of water or broth to make a thick liquid after blending. When blended to the right consistency, pour into an ice cube tray and freeze.

Add it to: Soups, sauces, dips, smoothies, dressings, taco meat, chili, risotto, ground meat and more.

3. Beans: Loaded with protein, fiber, b-vitamins and iron as well as a host of other nutrients.

Procedure: Add canned or cooked to a blender or food processor and add a splash of water or broth to make a thick liquid after blending. When blended to the right consistency, pour into an ice cube tray and freeze.

Add it to: Soups, sauces, dips, dressings, taco meat, chili, risotto and more.

4. Sweet Potato: This sweet veggie is an excellent source of fiber, vitamin A, C and potassium.

Procedure: Add cooked, peeled sweet potatoes to a blender or food processor add a splash of water or broth to make a thick liquid after blending. When blended to the right consistency, pour into an ice cube tray and freeze.

Add it to: Mac & cheese, soups, sauces, dips, oatmeal, brownies, smoothies, dressings, chili, ground meat and more.

5. Winter Squash: Pumpkin, acorn, butternut, spaghetti or any other variety fit into this category. Winter squashes are a terrific source of nutrients such as beta carotene, fiber, iron and magnesium.

 Procedure: Add cooked or canned squash to a blender or food processor add a splash of water or broth to make a thick liquid after blending. When blended to the right consistency, pour into an ice cube tray and freeze.

 Add it to: Mac & cheese, soups, sauces, dips, oatmeal, brownies, smoothies, dressings, chili, ground meat and more.