Archive for December, 2013

In 2013, The Trend Was To Blend!

In 2013, it became very obvious– The Trend Was To Blend!  From blending up a storm at the School Nutrition Conference, to putting The Blend to work at the Produce Marketing Association Foodservice Conference, Council Representative Bart Minor, highlights the top five ways blending was trending in 2013.

CIA Blendability

The idea of blending finely chopped mushrooms with meat is not a complicated concept. When you blend in finely diced mushrooms you are not only reducing the saturated fat and calories*, but adding a serving of vegetables. It is possible to serve healthier versions of your favorite classic meals without sacrificing taste. This simple, yet revolutionary way of serving healthier meals without comprising on flavor is catching on…

PMA Burger

Take a look at the Top 5 Way Blending Was Trending in 2013:

1.  Celebrity Chef, Richard Blais not only menued his delicious Earth & Turf Burger at his Flip Burger Boutique restaurant, but prepared it live on Access Hollywood and The View.

2.  Guest Chef Jehangir Mehta, from Next Iron Chef, wowed the crowds at last month’s “A Feast to Celebrate the Future of Food” event in New York with his blended Portabella-Angus Burger with Enoki Mushroom Fries and Shiitake & Maitake Ketchup.

Future of Food

3.  Jessica Shelley of Cincinnati Public Schools, became one of the first school service directors to serve blended mushroom burgers to her students. Serving mushroom blended burgers allows Jessica to top the burgers with turkey bacon and cheese, creating a more appealing presentation.


4.  Throughout 2013, some of the Mushroom Channel’s favorite food bloggers showed us how blending is done; creating delicious blended recipes for their families. Some of our all time favorites include Baked Spaghetti with Mushrooms by Ingredients, Inc, Minced Chicken and Mushrooms with Lettuce Cups by Chez Us, and Mushroom Meatball Parmigiana Sliders by The Girl in the Little Red Kitchen.

Minced Mushroom and Chicken Cup

5.  Make Room For Mushrooms: Fungi Compete With Meat In Burgers, by NPR’s “The Salt”, explores the emerging trend of blending. Amy Myrdal Miller from the Culinary Institute of America, Chef Bob Okura from the Cheesecake Factory, and Chef Robert Rusan from St. Louis Schools are just some of The Blend  fans who share their thoughts in this article.

Now let’s make blending a continuing trend in 2014!


Mushrooms Toast 2013 and Look Forward to 2014

Bacon Blue Cheese Stuffed Mushrooms

You’ve heard of the big shiny ball drop in Time Square every New Year’s Eve, but you’ve probably never heard of the… Mushroom Drop.  Mushrooms are always fresh and seasonal in Kennett Square, Pennsylvania, the mushroom growing capital of the world, but this New Year’s Eve the mighty mushroom is taking on a whole new role.

As the clock strikes midnight this New Year’s Eve in Kennett Square, a magnificent mushroom weighing in at over 700 pounds will glide to the ground to kick off the new year. If you live nearby, you can find the details here to join in on the fun! If you’re not going to be near Kennett Square this holiday, be sure to stay tuned for highlights and photos right here on The Mushroom Channel.

No matter where you are on New Year’s Eve you can be sure to have one final indulgence before the resolutions begin with our tasty recipe ideas below!

Bacon Blue Cheese Stuffed Mushrooms

Gooey Kennett Mushroom Macaroni and Cheese

Mushroom Burger with Fried Egg and Truffle Oil via Daily Meal

Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce via Half Baked Harvest

Cheers to a wonderful 2014!

Resolve to Involve Mushrooms

Mushroom New Year

As the New Year approaches, living a healthier lifestyle tops the list of resolutions for many. Resolving to live a healthier lifestyle doesn’t mean giving up your favorite foods. Rather, making strides towards these goals can be as simple as resolving to include mushrooms in a variety of recipes this year.  Swapping or blending mushrooms into dishes you already love gives a new twist to your family’s favorite recipes.

Filled with everything from decadent party platters to burgers that keep grill-lovers on their toes, 2013 has been the year of the mushroom. To celebrate, we’re counting down to 2014 with a countdown of this year’s top “Mushroom Moments”:

What was your favorite mushroom moment of 2013?

Quinoa Risotto with Pan Roasted Mushrooms

What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms.  Simple enough for dinner tonight!

Quinoa Risotto with Pan Roasted Mushrooms

Ever since coming home from South America I’ve been obsessed with quinoa risotto. We first had it while we were in the Atacama Desert in Northern Chile, and it took every ounce of will power not to order it for every meal after that.

I mean sometimes you have to try other things, right? Now that I’m home, and I’m on my own time and eating schedule, I can eat as much quinoa risotto as humanly possible. Quinoa Risotto with Pan Roasted Mushrooms has become a regular in our house ever since. The mushrooms lend themselves to this perfectly and you feel 100% satisfied when you’re done. It’s the perfect and easy weeknight meal and I know you’re going to love it!

Quinoa Risotto with Pan Roasted Mushrooms


  • 8 ounces crimini mushrooms, cleaned and sliced
  • 8 ounces baby Portobello mushrooms, cleaned and sliced
  • 6 ounces button mushrooms, cleaned and sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, diced (or 1 medium onion)
  • 4 cloves garlic, minced
  • 1 cup quinoa
  • 1/2 cup dry White Wine
  • 2 1/2 cups Chicken Stock
  • 1/2 cup Parmesan Cheese
  • Kosher salt and freshly cracked black pepper


  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft. Season with salt and pepper set aside.
  2. In a large skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the quinoa to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Next add the white wine and stir the quinoa until the wine is absorbed.  Then add the chicken stock and let the quinoa cook until all the liquid has been absorbed.
  4. Once the quinoa is cooked, add the Parmesan cheese and stir. Add the previously sautéed mushrooms and stir them into the risotto. Remove from heat and season with salt and pepper as well as the fresh thyme leaves as a garnish and serve.


Top Ten Reasons to Enjoy Mushrooms This Holiday Season

Mushroom Meatballs

Sugar and spice, and everything nice tops the list of holiday essentials, but we’re certain that mushrooms are the true hero of the holiday season. From small bites to a full feast, mushrooms are the perfect ingredient for every occasion. If you’re not convinced take a look at our top ten reasons to enjoy mushrooms for the holidays.

1) They’re always in season. From the Fourth of July to New Year’s Eve, mushrooms are always fresh and available.

2) Your guests will never know they are eating a “healthy” meatball appetizer when you replace a portion of ground meat with finely chopped mushrooms. Try these Crimini and Pork meatballs from our featured recipe tab.  (Pictured Above)

3) They are a natural source of Vitamin D, a perfect way to get your daily dose as the sun sets early.

4) From the hearty portabella to the savory shiitake, there is always a variety to choose from. Check out our Variety Pinterest board to learn more!

5) Stuffed mushrooms are always a crowd favorite. You can even combine two appetizers in one with Spinach Artichoke Dip Stuffed Mushrooms.

6) Portabella mushrooms make a great canvas for leftovers. Try these Portabella Pizettes that combine a variety of holiday flavors.

7) Not a lot of time to spend in the kitchen before guests arrive? These No-Bake Hummus Stuffed Mushrooms are the perfect appetizer to whip up in minutes.

8) This Mushroom Lasagna from What’s Gaby Cooking will have guests talking for days after the party.

9) There is never a shortage of mushroom recipes. We have more than 1,000 recipe ideas on our Pinterest boards.

10) They are healthy, versatile and delicious. What more do you need?

Happy Holidays!